Breakfast

Guava jelly Rice cakes Breakfast sausages Chocolate with whipped cream Rolls

Luncheon

Grapefruit en supreme au marasquin

Consomme in cups

Finnan haddie in cream

Baked potatoes

Italian salad

Camembert cheese

Coffee

Dinner

Consomme with royal and carrots Ripe California olives Crab meat, Belle Helene Tournedos Bordelaise Julienne potatoes Cauliflower au gratin Fresh strawberry coupe Assorted cakes Coffee

Consomme with royal and carrots. Boil one quart of French carrots in salted water. When done, drain off the water and pass the carrots through a fine sieve. Take a cup of this carrot puree and mix with two whole eggs and one yolk, season with salt and pepper, and strain again. Put in a small buttered pudding mould and cook in a bain-marie. When set, allow to become cool, remove from mould, and cut in any fancy shape desired. Serve in hot consomme.

Tournedos Bordelaise. Either fry in butter or broil a small tenderloin steak. Dish up on a platter, put some sliced parboiled beef marrow on top, and cover with Bordelaise sauce.

Fresh strawberry coupe. Select some nice strawberries and put them in a bowl with powdered sugar and a little maraschino, and mix well. Fill some coupe glasses about half full, pour some of the juice over each, and fill the remainder of the glass with vanilla ice cream. Decorate the top with selected strawberries.

Fresh raspberry coupe. Use raspberries, and prepare as above.

Banana coupe. Use sliced bananas, and prepare in the same manner as for strawberries.

Orange coupe. Use sliced oranges, and prepare as above.

Grapefruit coupe. Same as orange coupe, but use a little more sugar.