Breakfast

Sliced pineapple Rolled oats with cream Rolls Coffee

Luncheon

Omelette Lorraine Cold lamb with jelly Salade Americaine French pancake Coffee

Dinner

Potage Flamande

Boiled codfish, sauce Horose

Potatoes nature

Tenderloin of beef, Bristol

Lettuce salad

Ice cream

Assorted cakes

Demi tasse

Omelette Lorraine. Serve the omelette with small sausages, broiled bacon and Madeira sauce.

Salade Americaine. Parboil one-half cup of okra cut in pieces one inch long. Peel a tomato and a boiled potato and cut in strips. Put in bowl with the okra, which has been allowed to cool, and garnish the top with very finely chopped Virginia ham over one half, and with chopped green peppers over the other half. Serve with French dressing.

Pancakes. For two persons take three-fourths of a cup of flour, the same of milk, one egg and a pinch of salt. Mix together into a thin batter. Bake on a pancake pan, well buttered.

English pancakes. Mix and cook the cakes as above. Stack one on another in a chafing dish, sprinkling each with a little lime juice and powdered sugar.

Pancakes Lieb. Same as above, but instead of the lime juice, spread each cake with sweet butter and powdered sugar. Keep hot with chafing dish.

French pancakes. Same ingredients as above, but cover each cake with currant jelly and roll into a roll. Sprinkle with powdered sugar and burn with a redhot iron in stripes.

Potage Flamande. Potato soup garnished with brunoise.

Boiled codfish, sauce Horose. Boil the codfish, place on napkin, garnish with small boiled potatoes, quartered lemons and parsley. See sauce below.

Sauce Horose. Two-thirds Hollandaise sauce and one-third tomato sauce mixed.

Tenderloin of beef, Bristol. Roast tenderloin of beef, sauce Madere, garnished with rice croquettes in pear form, puree of green peas and Laurette potatoes.

Rice croquettes. Put two ounces of butter and a finely chopped onion in vessel and simmer until yellow. Then add one cup of washed rice, one-half cup of bouillon and a pinch of salt, and cook in oven for ten minutes. Then add one cup of sauce Allemande and again put in oven for twenty minutes. When rice is well done bind with the yolks of two eggs and one spoonful of grated Parmesan cheese. Allow to cool and roll in the shape of a pear or ball or other desired shape. Bread and fry in swimming lard.