Breakfast

Stewed dried fruit Boiled eggs Dry toast Coffee

Luncheon

Grapefruit with cherries Eggs Benoit English mutton chops, Kentucky sauce Broiled sweet potatoes Romaine salad Brie cheese with crackers Coffee

Dinner

Consomme tapioca, ecrevisse butter

California ripe olives

Sand dabs, meuniere

Roast turkey, cranberry sauce

Green corn

Spinach with eggs

Rissolee potatoes

Cold artichoke, vinaigrette

Roman punch

Assorted cakes

Coffee

Eggs Benoit. Spread some pate de foie gras on four pieces of toast, lay a poached egg on top of each; and a head of fresh mushrooms saute in butter on top of each egg. Cover with Madeira sauce.

English mutton chop, Kentucky sauce. Broil the chop. Serve Kentucky sauce separate.

Kentucky sauce. Put in a casserole one pint of claret, half a pint of whiskey or cognac, one pint of chicken broth, half a pint of tomato ketchup, quarter of a pound of brown sugar, a little salt and one-half teaspoonful of tabasco sauce. Bring to a boil, and thicken with one-half cup of corn starch mixed with a little cold water. Boil for ten minutes, and then strain. Serve with mutton or game.

Stewed dried fruit (in general). Take pears, apricots, peaches, figs, or other fruit, and soak in cold water for about one hour. Then drain, add a little sugar, to taste, and boil until soft. Allow to become cold before serving.

Consomme tapioca, au beurre d'ecrevisses (ecrevisse butter). Make two quarts of consomme tapioca, and while boiling add, little by little, three ounces of ecrevisse butter. When the butter is melted, and while the soup is boiling, add a little Cayenne pepper and a pony of cognac, and serve.