Breakfast

Blackberries with cream

Plain poached eggs on toast

Broiled bacon

Rolls

Uncolored Japan tea

Luncheon

Hors d'oeuvres varies Cold consomme in cups Omelet Imperatrice English mutton chop, tavern Escarole and chicory salad Roquefort cheese with crackers Assorted fruit Demi tasse

Dinner

Puree of white bean soup, Allemande Plain celery Sand dabs, meuniere Sugar-cured ham glace, champagne sauce Spinach in cream Potatoes au gratin Wine jelly with whipped cream Assorted cakes Coffee

Omelette Imperatrice. Slice a breast of boiled chicken, and mix with half a cup of cream sauce. Season with salt and pepper. Make the omelet, and before turning over on platter lay the chicken stew in the center. Pour thin cream sauce around the omelet.

Puree of white bean soup, Allemande. Make a puree of white beans as described elsewhere. Add four Frankfort sausages, peeled and cut in thin slices.

Sugar-cured ham glace. Put a ham in a kettle and cover with cold water. Bring to a boil, and allow to simmer on side of range, at boiling point, for about three hours. Then pull the skin from the ham, sprinkle heavily with powdered sugar, place in a roasting pan, put a pint of sherry wine in the bottom, set in oven, and roast until brown. Serve on a platter garnished with watercress. Serve champagne sauce separate.

Wine jelly with whipped cream. Make some wine jelly as described elsewhere. Pour into moulds and set in ice box until firm. Unmould on a cold dish, and decorate with sweetened whipped cream.