Breakfast

Fresh figs in cream Boiled eggs Milk toast Coffee

Luncheon

Smoked salmon Broiled sweetbreads New peas Moka cake Tea

Dinner

Old fashioned pepper pot Celery Lake Tahoe trout, Sauce Genoise Hollandaise potatoes Roast mallard duck Fried hominy Currant jelly Summer squash in butter Vanilla ice cream Champagne wafers Coffee

Fresh figs in cream. Peel and slice the figs, and cool on ice before serving. Powdered sugar and cream separate.

Milk toast. Put in soup tureen the toast, in small pieces, and cover with boiling milk.

Smoked salmon. Slice the salmon very thin, serve on lettuce leaves, with quartered lemon and parsley in branches on the side.

Broiled veal sweetbreads. Soak the sweetbreads in cold water for two hours. Parboil and cool in cold water, and dry with a napkin. Split, salt and pepper, dip in oil and broil. Serve with maitre d'hotel sauce.

New peas, plain. Boil peas in salt water. When done allow to cool. Then put in saucepan with a piece of fresh butter, a little salt and a pinch of sugar, and allow to simmer for a few seconds.

Lake trout, boiled. In three quarts of water boil an onion, carrot, bay-leaf, clove, some whole black pepper, salt, parsley and one glass of vinegar. Pour over fish and boil slowly for fifteen minutes. Serve on napkin garnished with lemon, parsley in branches and small round boiled potatoes.

Sauce Genoise. Take a raw salmon head, (a trout head will do), and cut in small pieces. Put in saute pan with a piece of butter, a sliced onion, carrot, thyme, bay leaf, cloves, and some whole black pepper, and simmer for fifteen minutes. Then add one glass of claret, reduce; add one quart of brown gravy, cook for ten minutes and strain. Before serving stir in well the juice of one lemon and a piece of fresh butter. Sprinkle with chopped parsley.

Hollandaise potatoes. Shape potatoes in the form of a small egg. Boil in salt water, drain off and evaporate well. Serve on napkin.

Roast mallard duck. Roast about sixteen or eighteen minutes. See teal duck.

Summer squash in butter. Peel the squash and cut in quarters. Remove the seeds, and boil in salt water for five minutes. Put in saute pan with a piece of butter and simmer slowly till soft. Salt and pepper, and sprinkle chopped parsley on top.