Breakfast

Fried hominy-Currant jelly-Crescents Coffee

Luncheon

Poached eggs with clams, Creole Chicken croquettes with peas Camembert cheese and crackers Coffee

Dinner

Oxtail soup, English style

Boiled brook trout, Hollandaise

Potatoes nature

Roast staffed duckling, apple sauce

Broiled sweet potatoes

Brussels sprouts in bouillon

Romaine salad

French pancake

Coffee

Clams, Creole. Heat two dozen clams in their own juice, but do not allow them to boil. Then add one pint of Creole sauce.

Poached eggs with clams, Creole. Serve poached eggs on toast, covered with clams Creole.

Ox tail, English style. Cut two ox tails in small pieces, put on the fire in cold water, salt, and bring to the boiling point. Take off the stove and allow to cool. Put in sauce pan four ounces of butter, melt, add the oxtail, and roast until colored. Then sprinkle the pieces with two large spoonsful of flour, and cook again until of a good brown color. Then add one gallon of bouillon, stock or hot water; bring to a boil, and skim. Then boil for one hour. Now add three carrots and two turnips cut in very small squares, and one pound of whole barley, and boil for two hours. Then add one pint of puree of tomatoes, one spoonful of Worcestershire sauce, salt, pepper, a little Cayenne, some chopped parsley, and one-half cup of tomato ketchup. Boil again for ten minutes, and before serving add one glass of sherry wine.

Broiled sweet potatoes. Peel four boiled sweet potatoes, and slice lengthwise, one-quarter inch in thickness. Sprinkle with salt, wet with olive oil, and broil on both sides on an iron broiler. Serve on a platter with melted butter poured over them.

Brussels sprouts in bouillon. Clean and wash thoroughly one quart of Brussels sprouts. Put a vessel on the fire, with one gallon of water and a tablespoonful of salt. When boiling add the sprouts and cook for five minutes ; then cool off with cold water. Put the cold sprouts in a casserole, add two ounces of butter, salt, pepper, one cup of bouillon and a little chopped parsley. Cover, and simmer until well done. Sprouts should be served whole, so do not touch with spoon while cooking.