| BREAKFAST | LUNCHEON | ||||
| Cantaloupe | Canapé of caviar | ||||
| Hominy with cream | Radishes | ||||
| Scrambled eggs with smoked beef | Hungarian goulash | ||||
| Dry toast | Potato croquettes | ||||
| Coffee | Assorted fruits | ||||
| DINNER | |||||
| Purée of tomato soup | |||||
| Celery | |||||
| Boiled codfish, egg sauce | |||||
| Roast leg of lamb | |||||
| String beans in butter | |||||
| Potatoes rissolées | |||||
| Chicory salad | |||||
| Vanilla ice cream | |||||
| Lady fingers | |||||
| Coffee | |||||
Hominy. To one quart of boiling water add eight ounces of hominy. Cook twenty minutes. Salt to taste. Serve cream separate.
Scrambled eggs plain. Beat six eggs, add two ounces of butter, spoonful of cream and a little salt and pepper. Stir on fire with a wooden spoon until cooked.
Scrambled eggs with smoked beef. Slice the beef very thin. Boil in water for a few minutes, add the eggs and serve on toast.
Canapé of caviar. Spread caviar, which has been kept on ice, on thin toast. Sprinkle thick with chopped hard-boiled eggs all around. Garnish with leaf of lettuce filled with chopped onion, parsley in branches, and one-fourth of a lemon. Serve on napkin.
Hungarian goulash. One pound of shoulder of veal, one pound loin of lean pork. Cut in pieces one inch square. Mix a little flour, salt, pepper and plenty of paprika. Put in sauce pan a piece of butter, two chopped onions and the fat from the loin of pork. Simmer till brown, then add the meats and flour; a little bouillon, stock or water; one-half cup of purée of tomatoes, a little thyme, one bay leaf, one clove and a little chopped parsley and celery. Cover tight and cook for three-quarters of an hour. Then add three potatoes cut the same as the meat, and cook till done.
Beef goulash. Same as the above except use beef, and the fat of pork, only.
Potato croquettes. Boil one pound of potatoes. Pour off water and let evaporate well. When quite dry mash fine, mix with the yolks of two eggs, salt and pepper. Roll on floured board into the form of a large cork. Dip in flour, then in beaten raw eggs, then in bread crumbs, and fry in swimming lard.
Purée of tomatoes. Put in sauce pan one sliced onion, a little celery and leek, one bay leaf, one clove, a spoonful of whole peppers, piece of butter, piece of hambone or pig skin, and allow to simmer. Then add one gallon of fresh or canned tomatoes, salt, and a teaspoonful of sugar. When cooked add a piece of butter. Strain well.
Purée of tomato soup. Add some chicken broth or bouillon to the purée of tomatoes. Serve bread crumbs fried in butter.