DECEMBER 16
| BREAKFAST | LUNCHEON | ||||
| Sliced pineapple | Omelette Lorraine | ||||
| Rolled oats with cream | Cold lamb with jelly | ||||
| Rolls | Salade Américaine | ||||
| Coffee | French pancake | ||||
| Coffee | |||||
| DINNER | |||||
| Potage Flamande | |||||
| Boiled codfish, sauce Horose | |||||
| Potatoes nature | |||||
| Tenderloin of beef, Bristol | |||||
| Lettuce salad | |||||
| Ice cream | |||||
| Assorted cakes | |||||
| Demi tasse | |||||
Omelette Lorraine. Serve the omelette with small sausages, broiled bacon and Madeira sauce.
Salade Américaine. Parboil one-half cup of okra cut in pieces one inch long. Peel a tomato and a boiled potato and cut in strips. Put in bowl with the okra, which has been allowed to cool, and garnish the top with very finely chopped Virginia ham over one half, and with chopped green peppers over the other half. Serve with French dressing.
Pancakes. For two persons take three-fourths of a cup of flour, the same of milk, one egg and a pinch of salt. Mix together into a thin batter. Bake on a pancake pan, well buttered.
English pancakes. Mix and cook the cakes as above. Stack one on another in a chafing dish, sprinkling each with a little lime juice and powdered sugar.
Pancakes Lieb. Same as above, but instead of the lime juice, spread each cake with sweet butter and powdered sugar. Keep hot with chafing dish.
French pancakes. Same ingredients as above, but cover each cake with currant jelly and roll into a roll. Sprinkle with powdered sugar and burn with a redhot iron in stripes.
Potage Flamande. Potato soup garnished with brunoise.
Boiled codfish, sauce Horose. Boil the codfish, place on napkin, garnish with small boiled potatoes, quartered lemons and parsley. See sauce below.