Breakfast

Orange and grapefruit juice, mixed

Broiled salt mackerel

Baked potatoes

Rolls

Coffee

Luncheon

Hors d'oeuvres assorted

Eggs Castro

Spring lamb steak, Bercy

French fried potatoes

Cold asparagus, mayonnaise

Strawberry whipped cream

Hazelnut macaroons         Demi tasse

Dinner

Consomme Georgia Ripe California olives Pompano saute meuniere Virginia ham glace, champagne sauce Spinach in cream Laurette potatoes Hearts of lettuce salad Fancy ice cream Assorted cakes Coffee

Eggs Castro. Cook four artichokes, clean the bottoms, lay a poached egg on each, and cover with the following sauce: Mix half a cup of cream sauce with three-quarters of a cup of Hollandaise sauce, add a few sliced canned mushrooms, and season with salt and a little Spanish or Cayenne pepper.

Strawberry whipped cream. Crush one-half pint of strawberries with one-quarter of a pound of sugar. Whip one pint of cream until stiff, then add the crushed strawberries, mix well, and serve in saucers.

Raspberry, peach or banana whipped cream. Prepare in the same manner as strawberry whipped cream.

Hazelnut macaroons. Roast some shelled hazelnuts in the oven, and as soon as brown rub them well on a coarse sieve to remove the skins. Crush three-quarters of a pound of the hazelnuts and one-quarter pound of almonds with two pounds of sugar. Add eight or ten whites of eggs, and stir to a paste. Dress on paper, and bake in the same manner as ordinary macaroons.

Consomme Georgia. Peel two tomatoes, cut in two, squeeze out the juice, and cut in small squares. Cut two pimentos in small squares. Boil two peeled green peppers in bouillon, and cut in small squares. Slice twelve heads of canned mushrooms very fine. Add all of the above, together with a cup of plain boiled rice, to two quarts of very hot and well-seasoned consomme.