Breakfast

Fresh strawberries with cream Boiled salt mackerel, with melted butter Boiled potatoes Rolls Coffee

Luncheon

Stuffed eggs, Epicure Salisbury steak, Stanley Spanish beans Watercress salad Wine jelly with peaches Lady fingers Demi tasse

Dinner

Toke Point oysters, mignonette

Cream of tomatoes

Ripe California olives

Sand dabs, meuniere

Roast duckling, apple sauce

Corn oysters

Green peas

Baked sweet potatoes

Lettuce salad

French pastry

Demi tasse

Stuffed eggs, Epicure. Boil six eggs until hard, remove the shells, and cut in two lengthwise. Mix the yolks with one spoonful of puree de foie gras, and the chopped breast of a boiled chicken. Season with salt and pepper, pass through a fine sieve, put in bowl, add two ounces of sweet butter, mix well, and fill the eggs. Serve on lettuce leaves.

Salisbury steak, Stanley. Pass two pounds of raw beef through a fine meat grinder, season with salt and pepper and add a cup of thick cream. Make four, or six, oval steaks, roll in fresh bread crumbs, then in oil, and broil. Place on a platter. Split some bananas, roll in flour, fry in butter, and lay two pieces on top of each steak. Pour horseradish sauce around the steaks.

Spanish beans. One pint of red kidney beans, one pint of tomatoes, one onion chopped fine, one clove of garlic, one tablespoonful of oil, one-half pound of bacon or pork, one-half pound of beef cut in dices, one tablespoonful of powdered Spanish pepper, and a little salt and pepper. Soak the beans over night, parboil, and drain. Add the tomatoes, onion, garlic, meat, etc., season with salt and pepper, and pour in enough water to keep it from being too sticky, or thick. Cook slowly all day, or until the meat is tender, and the beans thoroughly cooked. About half an hour before serving add the Spanish pepper, and a tablespoonful of corn meal. The cooking may be finished in a fireproof dish, in the oven, if preferred.

Wine jelly with apricots. Fill some individual moulds, or glasses, half full of liquid jelly, place in the center of each one-half of a canned, or fully ripe, apricot; and place in ice box to set. When firm, fill to the tops with more jelly, and again set in ice box until ready to use.

Wine jelly with peaches. Prepare in the same manner as above.

Wine jelly with any kind of berries. Prepare in the same manner as above, using selected ripe berries of any kind.

Corn oysters. Mix well together two cupfuls of grated green corn, one beaten egg, one cup of flour, and a little salt and pepper. Drop from a spoon into very hot fat, in a frying pan. Serve on a napkin.