Breakfast

Fresh raspberries with cream

Waffles

Honey in the comb

Coffee

Luncheon

Cantaloupe Eggs, Waterloo

Breaded pork chops, tomato sauce Lorraine potatoes Cole slaw French pastry-Coffee

Dinner

Veloutine aurore

Lake Tahoe trout, meuniere

Cucumber salad

Leg of lamb, Renaissance

Chateau potatoes

Millionaire punch

Assorted cakes

Coffee

Eggs, Waterloo. Spread some foie gras on four pieces of toasti place a poached egg on each, and cover with Bearnaise sauce.

Veloutine aurore. Mix two pints of veloute of chicken soup with one pint of puree of tomatoes.

Leg of lamb, Renaissance. Garnish a roast leg of lamb with small croustades filled with chickens' livers saute au Madere, and artichokes bottoms filled with macedoine of vegetables. Serve sauce Perigueux separate.

Millionaire punch. Sliced mixed fruits and a few berries soaked in Chap treuse. Serve in punch glasses with lemon water ice on top.

Raspberry juice. Mash some clean ripe raspberries to a pulp, and allow to stand over night. Then strain through a jelly bag, and to each pint of juice add one cupful of granulated sugar. Boil for three minutes, and seal hermetically in bottles, while hot. Other berries or fruit may be prepared in the same manner. This is a good substitute for brandy or wine, for puddings or sauces. It also makes a nice drink when added to a glass of ice water.

Boiled cider. Put five quarts of sweet newly-made cider, before fermentation has set in, in a granite kettle, put on the fire and boil slowly until reduced to one quart. Seal in a bottle while hot. For mince pies, fruit cake, etc., use about a gill to a quart of mince meat, or cake dough.

Peach with brandy sauce. Bring one pint of water and one pound of sugar to the boiling point, add four peeled peaches, and cook slowly until they are soft. Remove the peaches to a bowl. Reduce the syrup one-half, add a large pony of brandy, and pour over the peaches.