Breakfast

Sliced figs with cream Boiled salt mackerel Baked potatoes Rolls Coffee

Luncheon

Cantaloupe Clam broth in cups Scrambled eggs, Havemeyer Roast rack of mutton String beans Potato salad

Roquefort cheese with crackers Coffee

Dinner

Potage Coburg

Ripe California olives

Lobster, Becker

Roast saddle of venison, currant jelly

Red cabbage

Potatoes, nature

Knickerbocker salad

Cocoanut pudding

Demi tasse

Scrambled eggs, Havemeyer. Peel two tomatoes, cut in half, squeeze out the juice, and cut in small squares. Put in a sauce pot one ounce of butter, heat, add the tomatoes, and simmer for two minutes. Then add eight beaten eggs, and one-half cup of cream. Season with salt and pepper. Scramble in the usual manner.

Potage Coburg. Mix one quart of mock turtle soup with one pint of consomme tapioca; and just before serving add one-half cup of very small gnocchis.

Lobster, Becker. Put in a saute pan two ounces of butter, heat, add the tails of two boiled lobsters cut in slices, season with salt and pepper, and toss in pan for five minutes. Then add one-half glass of sherry wine, and boil for five minutes. Then add a cupful of very thick table cream, and boil again for five minutes. Then bind with the yolks of two eggs mixed with two ponies of very dry sherry wine. Before serving add a dozen slices of truffle.

Roast saddle of venison. Cook the saddle larded or plain, as desired. In a roasting pan put one sliced onion, one carrot, a small piece of celery, a sprig of thyme, two bay leaves, two cloves, and a spoonful of pepper berries. Season the saddle well, and lay in the pan, with two ounces of butter on top of the venison. Put in the oven and baste continually. When the saddle is done take out of the pan, and drain off the fat. Then put in the pan one-half glass of sherry wine, and reduce by boiling until nearly dry. Then add one cup of beef or chicken stock, one spoonful of meat extract, season with salt and pepper, and boil until reduced one-half. Pour over the saddle, or serve separate, as desired.