Breakfast

Fresh strawberries with cream Boiled eggs Buttered toast Oolong tea

Luncheon

Poached eggs, Florentine Tripe etuve, bonne femme Bischwiller potatoes Alligator pear salad Roquefort cheese with crackers Coffee

Dinner

Oysters on half shell Consomme Portugaise California ripe olives Salmon steak, Colbert Noisettes of lamb, Ducale Asparagus Hollandaise York potatoes

Dandelion salad, egg dressing Wine jelly with apricots Silver cake Coffee

Poached eggs, Florentine. Cut a can of pimentos in strips their full length and about one-quarter inch wide. Heat in a saute pan with a little butter, and seasoned with salt and pepper. Lay them on a platter, crosswise, and place six poached eggs on top. Pour Madeira sauce around them.

Tripe etuve, bonne femme. Cut two pounds of cooked tripe in strips about one-half inch wide and three inches long. Put two ounces of butter and two chopped onions in a casserole, and simmer until done. Then add spoonful of flour, and heat through. Then one glass of white wine, one pint of stock, and the tripe. Season with salt and fresh-ground pepper, add a bouquet garni, cover the casserole, and cook in oven for one hour. When the tripe is done remove the bouquet, and add some fresh-chopped parsley.

Bischwiller potatoes. Cut two pounds of peeled potatoes lengthwise, in eight pieces each. Put in casserole and cover with cold water, add a little salt, and boil. When done drain off the water and put the potatoes on a long platter. Fry until crisp two sliced onions in two ounces of butter. Pour the butter and onions over the potatoes. Sprinkle with chopped parsley.

Consomme Portugaise. Peel four tomatoes, cut in two, squeeze out the water, and cut in small dices. Bring three pints of consomme to a boil, add the tomatoes and one cup of boiled rice. Canned tomatoes may be used if desired.

Salmon steak, Colbert. Cut two slices of salmon about one inch thick. Season with salt and pepper, roll in flour, then in beaten eggs, and then in fresh bread crumbs. Fry in frying pan with hot melted butter. When done place on a platter, on a napkin, and garnish with fried parsley and quartered lemons. Serve sauce Colbert separate.

Noisettes of lamb, Ducale. Season four noisettes of lamb with salt and pepper, and fry in saute pan with one spoonful of butter. When done place on a platter and garnish with fresh-boiled artichoke bottoms filled with French peas in butter. Pour sauce Madere over the noisettes.

Silver cake. Ten ounces of sugar, six ounces of butter, the whites of six eggs, half a pint of milk, three-quarters of a pound of flour, and one-half ounce of baking powder. Mix well the sugar and the butter, and then stir in the whites of eggs and milk. Add the flour with the baking powder mixed in, and the rind of one lemon. Mix the whole lightly, and bake in the same manner as pound cake.

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