Breakfast

Hominy and cream Calf's liver and bacon Baked potatoes Rolls Coffee

Luncheon

Stuffed tomatoes, Nana Poached eggs, Persanne Broiled squab on toast Cold asparagus, mustard sauce Saratoga chip potatoes German apple cake Coffee

Dinner

Onion soup, au gratin

Celery

Planked striped bass

Roast leg of veal, au jus

Cardon a la moelle

Potatoes a la Reine

Escarole and chicory salad

Neapolitan ice cream

Assorted cakes

Coffee

Stuffed tomatoes, Nana. Put four nice medium sized tomatoes in boiling water for fifteen seconds. Then dip in cold water and peel. Cut off the tops, scoop out and fill with the following: One-half of the breast of a boiled chicken, chopped very fine, some chopped walnuts, a little mayonnaise sauce, a little whipped cream, and salt and pepper. Mix well. After filling place the tomatoes on lettuce leaves and cover with thin mayonnaise. Serve very cold.

Calf's liver and bacon. Slice the liver about two-thirds of an inch thick. Salt, pepper, pass through olive oil and broil, but not too well done or the liver will be hard. Serve broiled bacon on top, maitre d'hotel sauce, and garnish with lemon and parsley.

Mustard sauce, cold. For asparagus, artichokes, etc. To one cup of mayonnaise sauce add one soupspoonful of French mustard. Mix well.

Lunch rolls. Two pounds of flour, one ounce of yeast, one ounce of salt, one pint of water. Dissolve the yeast and salt in the water, add the flour and mix, making a rather hard dough. Put into a basin, cover with a cloth, and allow to stand for four hours. Then divide the dough in four parts, roll each one separately into the form of a stick about fourteen inches long and one inch thick. Put on a cloth on a special roll plank made for the purpose. Take care that the rolls are sufficiently far apart so they will not touch when they raise. Let them set for about one-half hour. Then cut each roll of dough in three parts with a sharp knife, make two incisions in the top of each, put into a pan and bake for about twenty minutes.

Cardons a la moelle. Cardon is a vegetable, a thistle-like plant related to the artichoke. It can be obtained in cans. Empty into a vessel and warm in its own juice. Parboil some sliced beef marrow, put into a brown gravy with the juice of one lemon and some chopped parsley. Remove cardon from its broth, put on a platter and pour the brown sauce and marrow over all.