Breakfast

Stewed prunes Boiled eggs Rolls Coffee

Luncheon

Hors d'oeuvres varies Pompano saute, meuniere Cold duckling and ham Orloff salad Camembert cheese Coffee

Dinner

Consomme Irma Lyon sausage Fillet of sole, Talleyrand Saddle of lamb, Souvaroff String beans in butter Mashed potatoes Chiffonnade salad Angel cake Demi tasse

Orloff salad. Cut out the flesh from two cantaloupes and cut in one-half inch squares. Arrange in a circle in a salad bowl, and in the center put four buttons of artichokes cut in the same manner. Pour one-half cup of French dressing over all.

Consomme Irma. Boil one calf's brains, cut in small squares, and add to a quart of well-seasoned consomme.

Fillet of sole, Talleyrand. Lay four fillets of sole flat on the table and spread with fish force meat (Feb. 11), and sprinkle with a little chopped truffles. On top of each lay another thin fillet, season well with salt and pepper, roll in flour, then in beaten eggs, and finally in fresh bread crumbs. Fry in swimming lard for about ten minutes. Serve on a napkin garnished with parsley in branches and quartered lemons; and with Tartar sauce separate.

Saddle of lamb, Souvaroff. Roast a saddle of lamb, place on a platter, and garnish with a canful of cepes saute, and raw horseradish root shaved or scraped with a knife. Cover with brown gravy made from the lamb gravy.

Angel cake, or angel food. One pint of whites of eggs (it will require about sixteen), one pound of sugar, ten ounces of flour sifted with one-half teaspoonful of cream of tartar, and the flavor desired. Beat or whip the whites of eggs very stiff, then gradually put in the sugar and vanilla, lemon or orange flavor; and finally stir in the flour. Put in mould and bake in a very slow oven. When cold glace with white icing.