Breakfast

Stewed rhubarb Boiled salt mackerel Plain boiled potatoes Dry toast Coffee

Luncheon

Canape of anchovies Omelette du Czar Spring lamb Irish stew Camembert cheese Crackers Coffee

Dinner

Cream of celery soup Barracouda saute, aux fines herbes Larded tenderloin of beef String beans Baked potatoes

Sliced tomatoes, French dressing Vanilla custard pie Demi tasse

Boiled salt mackerel. Soak the mackerel in water over night. Boil in plenty of water and serve on napkin with lemon and parsley.

Canape of anchovies. Lay split anchovies on thin buttered toast with chopped eggs around the edges. Serve on napkin, with lemon and parsley in branches.

Omelette du Czar. Pour horseradish sauce in cream, around the edge of a plain omelet.

Spring lamb Irish stew. Take four pounds of neck, shoulder and breast of lamb and cut in pieces two inches square. Put in vessel with cold water and salt, and bring to a boil. Drain off and cool the meat, put back in vessel in sufficient water to cover, with a boquet garni, one dozen small onions, one dozen small carrots, (large carrots may be cut to size of onions), two dozen raw potatoes cut in small oval shapes, and salt. Put on fire and cook till soft. remove bouquet garni, mix one cup of flour with cold water and strain into the boiling stew, stirring at the same time. Boil for five minutes. Before serving add chopped parsley and a spoonful of Worcestershire sauce, if desired.

Cream of Celery Soup. Use celery instead of cauliflower, and prepare the same as cream of cauliflower.

Baracouda saute, aux fines herbes. Put seasoned fish, well rolled in flour, in pan in hot butter. When done lay fish on platter, and brown a fresh piece of butter in pan. Add the juice of one lemon, and pour over the fish. Serve with chopped parsley, chervil and chives.

Larded Tenderloin of Beef. Trim the tenderloin. Lard with fresh or salt pork cut in two inch strips, one-quarter of an inch square. Lay on in rows three-quarters of an inch apart, starting from the thick end of the tenderloin and continuing its entire length. Put in pan with a sliced onion, sliced carrot, bay leaf, clove, parsley in branches, and some butter on top of the meat. Put in oven and baste continuously for about thirty-five minutes. Remove the grease from the pan, add one cup of stock or water, reduce, salt, pepper and strain. Madeira sauce may be served with same if desired.

Sliced tomatoes, French dressing. Peeled tomatoes garnished with leaves of lettuce, and French dressing over same.

Vanilla custard pie. Six eggs, one quart of milk, one-half pound of sugar, and half of a vanilla bean. Mix the eggs with the sugar, add the milk, and strain. Line a large pie dish with thin pie dough. Fill with the custard and bake in moderate oven until set.