Breakfast

Baked pears with cream Broiled salted mackerel Boiled potatoes Rolls Coffee

Luncheon

Canape thon marine Cold eggs, Riche Broiled lamb chops French fried potatoes Cold artichokes, vinaigrette Cottage cheese with crackers Coffee

Dinner

Puree of lentils with tapioca California ripe olives Broiled pompano, fleurette Duchess potatoes Boiled fowl, celery sauce Spinach, English style Orange darioles Demi tasse

Canape thon marine. Butter four pieces of toast, lay thin slices of thon marine on top, spread a little mayonnaise over all with a knife, garnish the edges with chopped boiled eggs and chopped parsley. Serve on a napkin with parsley in branches, and quartered lemons.

Cold eggs, Riche. Make four eggs Mollet. When the eggs have become cold cut with the point of a knife, and let the yolks run out. Then fill with a few chopped anchovies, place on a china platter, and cover with sauce Figaro.

Puree of lentils with tapioca. Mix one quart of puree of lentils with one pint of consomme tapioca.

Boiled fowl. Put a soup hen on the fire in two quarts of water, add a little salt, bring to a boil, and skim. Then add one carrot, one onion, one leek, one piece of celery and a bouquet garni. Cook until the fowl is soft. Serve with cream, celery, oyster, or other sauce; as you may desire.

Celery sauce. Warm three ounces of butter in a casserole; add two stalks of celery, cut in small squares, well-washed and dried; and one and one-half spoonful of flour. Heat through, and then add two pints of chicken broth and a little salt. Boil until the celery is soft; then bind with the yolks of two eggs and a cup of cream.