Breakfast

Pearl grits and cream

Fried eggs

Rolls

Chocolate

Luncheon

Cold assorted meats Potato salad Iced tea

AFTERNOON TEA Chicken a la King Bread and butter sandwiches Raspberry water ice Champagne wafers Almond cake Tea

Chocolate Whipped cream

Dinner

Consomme with tapioca

Boiled salmon, mousseline sauce

Potatoes Hollandaise

Roast goose, apple sauce

St. Francis potatoes

Celery Victor

Baked Alaska

Coffee

Pearl grits with cream. See hominy in cream.

Potato salad. Slice three boiled potatoes while hot. Add one small onion chopped fine, some chopped parsley, salt and pepper, two spoonsful of olive oil, and one each of boiling bouillon, or boiling water, and vinegar. Mix carefully so as not to break the potatoes, and serve in salad bowl with lettuce garnishing.

Chicken a la King. Take the breast of a boiled chicken or hen (fowl), and cut in very thin, diamond-shape pieces. Put in pan and add three-quarters of a pint of cream, salt and Cayenne pepper. Boil from three to five minutes. Add a glass of best sherry or Madeira wine. Boil for a minute and thicken with the yolks of two eggs, mixed with one-quarter pint of cream. Put some sliced truffles on top.

Raspberry water ice. One-half pound of sugar, one pint of water, and one pint of fresh raspberry pulp strained through a fine sieve. Squeeze in the juice of one lemon, add a little coloring if desired, strain and freeze.

Consomme with tapioca. To one quart of boiling consomme add slowly one cup of tapioca, and boil for eight minutes.

Bread and butter sandwiches. Spread sweet butter on thin slices of bread, and place face to face in pairs. Cut in any fancy shape, or roll and tie with soft baby ribbon.