Breakfast

Grapefruit juice

Shredded wheat biscuit with cream English muffins Coffee

Luncheon

Casaba melon Eggs aromatic English lamb chops, XX Century Club Lettuce salad Pistache eclairs Coffee

Dinner

Blue Point oysters

Fillet of bass, shrimp sauce

Braised beef, Cumberland style

Baked Hubbard squash

Mashed potatoes

Endive salad

Vanilla ice cream

Assorted cakes

Coffee

Eggs aromatic. Fry the eggs in oil or poach. Place on toast, cover with tomato sauce, and put a few leaves of fresh mint on top before serving.

English lamb chops, XX Century Club. Broil the chops, garnish with pimentos stuffed with puree of sweet potatoes. Serve with sauce Madere.

Pistache Eclairs. Same as chocolate eclairs. Cover with pistache icing.

Pistache icing. To white icing add some pistache essence, or orange flower extract, and a little green coloring.

Fillet of bass, shrimp sauce. Place the fillets in a buttered pan, season with salt, add one-half glass of white wine, and a little stock or water. When cooked dish up on platter and cover with shrimp sauce.

Shrimp sauce. To some white wine sauce (sauce vin blanc) add some shrimps.

Braised beef with calfs feet. Take a piece of round or rump of beef, season with salt and pepper, put in pot with two onions cut in four, two carrots and a piece of butter. Roast until nice and brown. Then add one spoonful of flour and brown again. Add one glass of claret, one quart of stock, three tomatoes cut in four, or canned tomatoes, and a bouquet garni. Bring to a boil, cover tight and put in oven till very well done. This is braised beef, plain. When served Cumberland style (with calf's feet) add the feet at the same time as the claret and stock, and strain the sauce when done. If the feet are not served with the beef they may be used as an entree.

Baked Hubbard squash. Cut the squash in four, remove the seeds, salt and pepper, put a piece of butter on top of each piece of squash and bake in oven.