Breakfast

Orange and grapefruit juice mixed Oatmeal and cream Corn muffins Coffee

Luncheon

Chicken salad, Victor Vogeleier omelet Raspberry water ice Streusel kuchen (cake) Coffee

Dinner

Potage vert pre

Smoked eels with rye bread

Corned beef and cabbage

Boiled potatoes

Peach meringue

Demi tasse

Potage vert pre. Mix one pint of consomme tapioca with one quart of puree of pea soup. Just before serving add some chopped chervil.

Peach meringue. Dress some meringue paste (see meringue shells) on dishes or plates in round forms about three inches in diameter and three-quarters of an inch deep. Place the dishes on a pan, and set in a rather cool oven until the meringues are of a nice straw color. Put on the center of each a spoonful of pastry cream, and on top of this half of a peach cooked in syrup; or half of a preserved peach.

Apricot meringue. Prepare in the same manner as peach meringue.

Strawberry, blackberry or raspberry meringues. Prepare in the same manner as peach meringue, but use fresh uncooked berries.

Patience (cake). Beat ten whites of eggs until firm, then add one pound of powdered sugar, three quarters of a pound of flour, and some vanilla flavor Stir until firm and well mixed, and lay out like small lady fingers on a but tered pan. Set in a dry place until a crust forms on top, and then bake in a moderate oven.