Breakfast

Fresh strawberries with cream Waffles, special, with maple syrup Coffee

Luncheon

Poached eggs, Bombay

Imported Frankfort sausages

Potato salad

Brie cheese with crackers

Coffee

Dinner

Consomme Valencienne Carciofini. Queen olives Frogs' legs, saute, Dilloise Porterhouse steak, Jolly Fresh Lima beans Julienne potatoes Endives salad

Chocolate and coffee bouchettes Demi tasse

Waffles, special. One-half pound of flour, one teaspoonful of baking powder, one spoonful of sugar, one ounce of melted butter, one-half pint of milk, one pinch of salt, three yolks and three whites of eggs. Mix the baking powder with the flour, then add the sugar, salt, yolks of eggs, butter and milk, and make a batter that should not be too stiff and hard. Beat the whites of eggs very hard, add to the batter, and mix well. Bake in a well-greased hot iron. (If possible use sour milk.)

Poached eggs, Bombay. Put some boiled rice on a platter, lay four poached eggs on top, and cover with curry sauce.

Consomme Valencienne. Boil one-half pound of rice in salted water, cool; and serve in one quart of hot and well-seasoned consomme. Before serving add some small leaves of chervil, which should be specially selected. Grated Swiss cheese should be served separate.

Frogs' legs, Dilloise. Cut two dozen frogs' legs in two, season with salt and pepper, put in saute pan with one ounce of butter, and two ounces of bacon cut in small squares. Fry for a few minutes until the bacon is nearly crisp, then add the legs, and simmer for five minutes. Then add one pint of tomato sauce and boil for ten minutes, very slowly. Add a few dashes of Tabasco sauce, and season well.

Porterhouse steak, Jolly. Get from the butcher a nice porterhouse steak, about four pounds in weight. Season with salt and pepper, roll in oil, and broil. When done place on a platter, and cover with sauce Bordelaise with beef marrow. Place a dozen heads of broiled fresh mushrooms on top, and sprinkle with chopped parsley.