Breakfast

Gooseberries in cream Waffles

Honey in comb Coffee

Luncheon

Oranges en supreme au Curasao Clam broth in cups Cheese straws Broiled squab on toast Olivette potatoes Cold asparagus, mustard sauce Chocolate eclairs Coffee

Dinner

Consomme croute au pot

Crab legs, Josephine

Fillet of beef, Cendrillon

Pate de foie gras

Hearts of lettuce

Omelet with fresh strawberries

Demi tasse

Oranges en supreme au Curagao. Slice two oranges, sprinkle with a spoonful of powdered sugar, and add one pony of Curasao. Have well iced, and serve in large supreme glasses.

Consomme croute au pot. Cut carrots, turnips, cabbage and leeks in small thin squares, parboil, and finish cooking in consomme. Serve with sliced French bread browned in oven.

Crab legs, Josephine. Bread the crab legs with fresh bread crumbs, and fry in a pan, with butter. Dish up on a round platter, with sliced fresh mushrooms saute in butter in center. Serve sauce Colbert separate.

Fillet of beef, Cendrillon. Roast tenderloin of beef, sauce Madere, garnished with the following: Shape some potato croquettes in the form of small patties, about one and one-half inch in diameter and one inch high. Roll in flour, beaten eggs, and bread crumbs. Mark about an eighth inch deep on top with a small round cutter, and fry in swimming lard. Then lay out on a towel, lift out the cover formed by the cutter, and save. Scoop out the center, fill with a soubise (puree of onions), and replace the cover.