Breakfast

Bananas and cream. Scrambled eggs with chives Dry toast Coffee

Luncheon

Pickled oysters Consomme in cups Broiled bluefish, maitre d'hotel Tripe, Lyonnaise Mashed potatoes Hearts of lettuce, egg dressing Chocolate eclairs Demi tasse

Dinner

Potage Cambridge

Boiled sheepshead, Hollandaise sauce

Potatoes nature

Chicken, Diva

French peas

Endive salad

Strawberries with cream

Assorted cakes

Corn bread, Maryland

Coffee

Pickled oysters. Parboil one carrot and one celery root cut in strips, and one onion sliced fine. Pour off water and finish cooking in one glassful each of white wine, and white wine vinegar, with a spoonful of pepper berries tied in cheese cloth. When done remove the peppers, add three dozen oysters and bring to a boil. Serve cold with parsley.

Broiled bluefish. Split the bluefish, remove the bones, season with salt and pepper, dip in oil and broil. Serve maitre d'hotel sauce on top, and quartered lemons and parsley.

Boiled sheepshead, Hollandaise sauce. Same as boiled salmon, Hollandaise.

Maryland corn bread. Beat two eggs until very light, and stir in one pint of sweet milk. Then sift one-half pint of coarse corn meal, add a tea-spoonful of yeast powder, half a teaspoonful of salt, and a tablespoonful of melted lard or butter. Stir this into the milk and eggs. Mixture must be a thin batter. Bake in small bread pan or muffin rings.

Chicken, Diva. Prepare the chicken as for roast and stuff with rice stuffing. Put chicken in kettle and cover with stock or water. When done prepare a supreme sauce with the stock, pour over the chicken, and sprinkle with chopped Virginia ham. Carve at table.

Rice stuffing. Simmer a small chopped onion in butter, add one cup of washed rice, three cups of stock or bouillon, season, and cook in oven for twenty minutes. Then add two truffles cut in small squares. This stuffing is used for poultry, game, peppers, tomatoes, etc.

Supreme sauce. Melt three ounces of butter, add two ounces of flour, and simmer, but do not allow to brown. Add one and one-half pint of chicken stock, reduce for ten minutes, thicken with the yolk of one egg, a cup of cream and a small piece of sweet butter. Season with salt and a little Cayenne pepper. This sauce may be used with many entree dishes.

Potage Cambridge (soup). Melt three ounces of butter in vessel, add

two ounces of flour, and simmer for five minutes, or until golden yellow. Add one pint of veal broth or stock, one-half pint of puree of tomatoes and the trimmings of a few fresh mushrooms. Cook for twenty minutes, strain through sieve and add fine-cut strips of fresh mushrooms saute in butter. A pony of dry sherry wine may be added if desired.

Strawberry ice cream. One pint of cream, one quart of milk, the yolks of eight eggs, one-half pound of sugar, one pint of strawberry pulp or strained strawberries, the juice of one lemon and a little coloring. Put the milk with half the sugar on the fire to boil. Mix the remainder of the sugar with the eggs, stir the boiling milk into it, and cook until it becomes creamy, but do not allow it to boil. Remove from the fire, add the cream, strawberry pulp and lemon juice, cool and freeze.

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