Breakfast

Cantaloupe Ham and eggs Rolls Coffee

Luncheon

Eggs ministerielle Koenigsberger klobs Mashed potatoes Stewed tomatoes Ginger snaps Coffee

Dinner

Potage Fontange

Radishes

Fillet of sole, Doria

Tenderloin of beef, Brillat Savarin

Spinach in cream

Lettuce salad

Strawberry ice cream

Assorted cakes

Coffee

Koenigsberger klobs. With a medium-fine meat chopper cut six ounces of shoulder of lamb, six ounces of shoulder of veal, and ten ounces of fat and lean pork. Simmer one chopped onion and six shallots in butter, and add to the meat. Season with salt, pepper, a little grated nutmeg and Cayenne pepper, and chopped parsley. Add a glassful of water, one dozen chopped anchovies, a little chopped garlic, two raw eggs, and some chives, chopped fine. Roll into small round balls about one inch in diameter. Bring two quarts of thin caper sauce to a boil, and boil the meat balls in it for about a half hour. Serve in a deep dish with the sauce.

Ginger snaps. Work one-half pound of sugar and one-quarter pound of butter together until creamy. Then add one egg, and work well again. Add one gill of molasses, one teaspoonful of powdered ginger, one-half ounce of soda dissolved in a gill of water; and mix in lightly one pound of flour. Roll out about one-eighth inch thick, and cut with a round cutter the size desired. Put them in a buttered pan, brush with egg, and bake in a moderate oven.

Potage Fontange. Make a puree of white beans. Simmer some sliced sorrel in butter, and add to the soup before serving.

Fillet of sole, Doria. Put four fillets of sole in a buttered saute pan, season with salt and pepper, add a half glass of claret, and cover with buttered paper. Bake in oven, and when done remove the fish to a platter. Put in a casserole one ounce of butter, and heat same. Add to the hot butter one ounce of flour, one cup of stock or bouillon, the remainder of the claret used in cooking the fish, and one spoonful of meat extract. Season with salt, pepper, and a teaspoonful of Worcestershire sauce, boil for five minutes, and strain. Cut some cucumbers in round balls and simmer in butter. Add to the sauce, and pour over the fish.

Tenderloin of beef, Brillat Savarin. Roast tenderloin of beef, sauce Ma-dere, garnished with stuffed fresh mushrooms and stuffed tomatoes.