Breakfast

Sliced fresh pineapple Oatmeal with cream Dry toast Oolong tea

Luncheon

Lobster canape Scrambled eggs, Mauresque Cold smoked beef tongue Romaine salad

American cheese with crackers Assorted cakes Demi tasse

Dinner

Potage Nassau Ripe California olives Pompano saute, meuniere Roast ribs of prime beef Stewed tomatoes Succotash New peas Mashed potatoes Lettuce and grapefruit salad Compote of peaches Coffee cream cakes Demi tasse

Lobster canape. Cut the tail of a lobster in thin slices and lay on four pieces of toast. Cover with thick well-seasoned mayonnaise, and garnish the edges with chopped hard-boiled eggs and chopped parsley. Serve on a folded napkin, and garnish with parsley in branches and two lemons cut in half.

Scrambled eggs, Mauresque. Cut some Lyon sausage and boiled ham in small dices, put in a casserole with a piece of butter, and heat. Then add the beaten eggs, cream, and a little salt and pepper. Scramble in the usual manner, and serve in a deep china dish.

Potage Nassau. Peel eight white onions, and put in a casserole with one quart of water and a little salt. Boil for twenty minutes, and then drain off the water. Heat three ounces of butter in another casserole; then add three spoonfuls of flour, heat through; then add one pint of milk and one quart of bouillon and the onions, and boil for forty minutes. Strain through a fine sieve, put back in casserole, season with salt and Cayenne pepper, and stir-in three ounces of sweet butter. When the butter is melted, serve hot, with small crusts of bread cut in small squares, and fried in butter.