Breakfast

Fresh strawberries and cream Broiled fresh mackerel Baked potatoes Rolls Coffee

Luncheon

California oyster cocktail Consomme in cups Shirred eggs, Metternich Pears, mayonnaise Cheese toast Coffee

Dinner

Potage Ferneuse

Ripe olives

Sand dabs, saute meuniere

Roast ribs of beef

String beans in butter

Stewed tomatoes

St. Francis potatoes

Escarole salad

Romaine ice cream

Alsatian wafers

Demi tasse

Shirred eggs, Metternich. Place two eggs in a buttered shirred egg dish with six canned mushrooms sliced very fine. Season with salt and pepper, sprinkle with grated cheese, place a small piece of butter on top, and bake.

Pears, mayonnaise. Use whole fresh pears cooked in syrup, or canned ones. Place the pears on lettuce leaves and cover with thick mayonnaise. On slices of toast place small pieces of American dairy cheese. Bake in the oven, and serve separate.

Cheese toast. Spread any such cheese as Parmesan, American, Sierra or Camembert, on slices of toast, and set in the oven until hot. Serve at once.

Potage Ferneuse. Slice six white turnips very fine, put in a casserole, with two ounces of butter. Cover, and simmer for fifteen minutes. Then add one cup of rice and three pints of bouillon, consomme, or chicken broth. Boil for one hour, strain through fine wire sieve, and put back in vessel. When not stir in well three ounces of sweet butter, season with salt and a little Cayenne pepper.

Romaine ice cream. To coffee ice cream add a little rum before serving.