Breakfast

Baked apples with cream Poached eggs on toast Puff paste crescents English breakfast tea

Luncheon

Pain mane Cold roast beef Fresh vegetable salad Roquefort cheese and crackers Coffee

Dinner

Potage Andalouse

Ripe olives

Fillet of Spanish mackerel,

Montebello Olivette potatoes Leg of lamb, au jus Mixed string beans Tomato salad Vanilla custard pie Coffee

Pain mane. Small dinner rolls, split, toasted, and filled with a puree of sweet-and-sour bananas, and garnished with pimentos.

Fresh vegetable salad. For this salad use any kind of fresh vegetables in season, such as string beans, Lima beans, carrots, cauliflower, asparagus, Brussels sprouts, tomatoes, peas, boiled celery, boiled celery roots, spring turnips, Jerusalem artichokes, fresh buttons of artichokes, etc. Place them in separate bouquets in a salad bowl, and use French dressing, or any other dressing desired.

Potage Andalouse. To veloute of beef add some cooked tapioca.

Fillet of Spanish mackerel, Montebello. Put the fillets in a buttered dish, season with salt and a little Cayenne pepper, cover with buttered paper, and bake in oven. Dress on a platter, and cover with sauce Bearnaise tomatee.

Olivette potatoes. Cut potatoes with a Parisian potato spoon to the shape of an olive. Put in a vessel with cold water, bring to the boiling point, and drain. Melt some butter in a saute pan, add the potatoes, and bake in oven until a nice golden brown. Drain off the butter, and season with salt.

Sweet potatoes, rissolees. Boil some small sweet potatoes. When done peel and put in a pan with butter, and roast until brown. Season with salt.