Breakfast

Baked apple with cream

Fried hominy

Bar le Duc jelly

Rolls

Coffee

Luncheon

Oranges en supreme Clam broth in cup Fillet of sole, Orly Tripe and oysters in cream Baked potatoes Diplomate pudding Coffee

Dinner

Cream of celery Pompano, Cafe Anglaise, Chicken saute, Portugaise , Fresh asparagus, Hollandaise Julienne potatoes Romaine salad Sponge cake               .

Compote of mixed fruits Coffee

Orange en supreme. Slice six oranges, put in bowl with three spoonfuls of powdered sugar and two ponys of Curagao, let stand for thirty minutes, and serve in supreme glasses.

Fillet of sole, Orly. Roll four fillets of sole in the form of cigars, put in flour, then in beaten eggs, and finally in bread crumbs, and fry in hot swimming lard. When done lay on napkin, garnish with quartered lemon and fried parsley, and serve tomato sauce separate.

Diplomate pudding. Take sponge, or any kind of left over cake and cut in small pieces, using enough to fill a pudding mould. Add about a teaspoon-ful of chopped candied fruit to each person. Make a custard with one quart of milk, six eggs and a half pound of sugar; pour over the cake in the mould, and bake. Serve with brandy sauce with some chopped candied fruit in it.

Pompano, Cafe Anglaise. Put four small whole pompano and four fillets of pompano in a buttered saute pan, and season with salt and pepper. Put in another vessel one dozen clams and one dozen oysters, with their own juice, and bring to a boil. Then strain the broth over the pompano and boil until done. Remove the fish to platter, reduce the broth, then add one cup of cream sauce and one cup of white wine sauce, and strain. Put the oysters and clams and one dozen ecrevisse tails in the sauce and pour over the fish. The sauce should be well seasoned. Garnish with small fried fillets of sole.

Small fried fillets of sole. Cut fillets of sole into small strips about one-quarter inch thick and two inches long, roll in milk and then in flour, and fry in hot swimming lard. When crisp take out of the fat and sprinkle with salt. Serve with Tartar sauce as fried fillet of sole, or use as a garnish for fish.

Chicken saute, Portugaise. Joint a chicken and season with salt and pepper. Put in saute pan one spoonful of olive oil and one of butter, heat, add the chicken, and saute until golden yellow; then add three finely chopped shallots and simmer for a minute; add one can of French, or one-half pound of fresh mushrooms saute in butter; two peeled and quartered tomatoes, or the same amount of canned ones, using the pulp only, and simmer for five minutes. Add one cup of tomato sauce, and simmer again for five minutes. Put the chicken on a platter, pour the sauce with its garnishing on top, and sprinkle with chopped parsley. A little chopped garlic may be added at the same time as the chopped shallots, if desired.