=Consommé Sicilienne.= Roll out very thin a noodle paste, and cut in lozenge shapes about one inch long. Boil in salt water for about ten minutes, cool off in fresh cold water, and serve in hot consommé. Serve grated Parmesan cheese separate.
=Broiled salmon, St. Germain.= Cut two slices of salmon about one and one-half inches thick, roll in butter, season with salt and pepper, roll in fresh bread crumbs, and broil slowly. When done place on a platter, and garnish with Parisian potatoes. Serve sauce Béarnaise separate.
=Sweetbreads braisé, Elizabeth.= Braised sweetbreads served with stuffed tomatoes, stuffed mushrooms, onions glacé, and sauce Madère.
=Cantaloupe baskets.= Cut four cantaloupes in the form of baskets, using part of the rind for the handle. Carefully take out the pulp with a teaspoon. Fill the baskets with vanilla ice cream mixed with the pulp, and decorate with whipped cream.
=Orange baskets.= Cut the oranges in the form of baskets, scrape out the pulp, fill with orange water ice, and decorate with strawberries and raspberries.
=Almond rocks.= Beat the whites of eight eggs very stiff and dry. Add one pound of powdered sugar and three-quarters of a pound of shredded almonds, and one-half spoonful of vanilla extract. Mix lightly, and lay on a buttered and floured pan, in the shape of rocks, using a fork to form them. Bake in a slack oven. Serve cold.
=Small tenderloin steak, Rachel.= Broil the steaks and lay on a platter. Put a slice of terrine de foie gras on top, garnish with peas au beurre and Julienne potatoes. Serve sauce Madère.
BREAKFAST Stewed prunes Virginia ham and eggs Rolls Coffee
LUNCHEON Tomatoes, surprise Clam broth in cups Cold Lake Tahoe trout, vinaigrette Boston brown pudding Demi tasse
DINNER Cream of watercress Pim olas. Celery Fried frog's legs, Espagnole Roast squab chicken, Michels Peach compote Sweet and sour string beans Gauffrette potatoes Lettuce salad, egg dressing Blanc mange aux fruits Rolled almonds wafers Coffee
=Tomatoes, surprise.= Peel four tomatoes, cut off the top, and scoop out the insides with a small sharp spoon. Cut a stalk of white celery in small dices, wash well, and set in ice box to cool. Then mix the celery with half a cup of thick mayonnaise sauce, season with salt and pepper, and fill the tomatoes. Sprinkle the tops with chopped parsley, and serve on lettuce leaves.