Breakfast

Orange juice Cream toast Coffee

Luncheon

Eggs au beurre noir

Hamburg steak

Lorraine potatoes

Cole slaw, Thousand Island dressing

Limburger cheese

Rye bread and pumpernickle

Coffee

Dinner

Cream of chicken Salted English walnuts Fillet of sole, Joinville Roast tame duckling, apple sauce Sweet potatoes, Southern style Cold asparagus, mustard sauce Strawberry ice cream Cakes Coffee

Supper

Chicken salad

Orange juice. Strain the juice of peeled oranges through a napkin, and serve in glass surrounded with fine ice.

Eggs au beurre noir. Use soft-fried or shirred eggs. Put a piece of butter in hot frying pan and when nearly black and smoking add a dash of vinegar, and pour over the eggs. Drop a few capers and chopped parsley on top, and salt and pepper.

Hamburg steak. To one and one-half pounds of trimmed beef, add four ounces of beef marrow, and pass through meat chopper, medium fine. Simmer some chopped onions in butter until nice and brown. Mix the meat and onions with salt, pepper, one raw egg, some chopped parsley, and a dinner roll soaked in water and chopped fine. Form the meat in round steaks one-half inch thick, roll in bread crumbs, and fry in pan in butter for about ten minutes. Remove the steaks carefully. Add a spoonful of flour to gravy in pan, simmer a little, and then add one-half cup of stock or water, pepper and salt, and strain before serving.

Lorraine potatoes. Simmer one chopped onion and one-quarter pound of salt pork cut in small dices, in one ounce of butter, for five minutes. Then add three pounds of potatoes cut in pieces one inch square, one pint of stock or bouillon, salt and pepper, and a bouquet garni. Cook until soft and sprinkle with chopped parsley before serving.

Thousand Island dressing, for salads. Two soupspoonfuls of mayonnaise, one soupspoonful of Chili sauce, one soupspoonful of French dressing, one teaspoonful of chopped pimentos, one-half teaspoonful of chopped olives, salt and pepper, all well mixed. Use a very cold salad bowl.

Cream of chicken. Place a soup hen in a soup kettle with three quarts of water, a leek, carrot, a little parsley and celery, six pepper berries, and two cups of rice. Boil until fowl is soft. Remove and cut away the white meat from the breast and set aside. Chop the remainder of the meat very fine, return to the kettle, and then strain the entire contents through a sieve. To the strained broth add one quart of milk, and strain again. Then add one-half pint of cream and the yolk of one egg, mixed; also a piece of sweet butter the size of an egg. Then add the breast of the fowl cut in small squares.

Roast tame duckling. See roast chicken. Also see stuffings.