=Apricot meringue.= Prepare in the same manner as peach meringue.
=Strawberry, blackberry or raspberry meringues.= Prepare in the same manner as peach meringue, but use fresh uncooked berries.
=Patience (cake).= Beat ten whites of eggs until firm, then add one pound of powdered sugar, three quarters of a pound of flour, and some vanilla flavor. Stir until firm and well mixed, and lay out like small lady fingers on a buttered pan. Set in a dry place until a crust forms on top, and then bake in a moderate oven.
BREAKFAST Grapes Waffles Honey in comb Toasted rolls Ceylon tea
LUNCHEON Sardines Scrambled eggs, Lucullus Galantine of capon Salade Cupid d'Azure Port de Salut cheese with crackers Coffee
DINNER Consommé Trianon Celery. Olives. Salted almonds Broiled barracouda, mustard sauce Hollandaise potatoes Roast leg of veal Carrots Vichy Spinach with egg Pickled beets Vanilla ice cream Coffee fruit cake Demi tasse
=Scrambled eggs, Lucullus.= Put in a casserole one ounce of butter, and three truffles cut in dices about one-eighth inch square. Heat through, and then add eight beaten eggs, and one-half cup of cream. Season with salt and pepper, then scramble, and dish up on a china platter. Cut about a dozen slices of truffle, heat on a plate with the addition of half a spoonful of meat extract, and lay over the eggs.
=Galantine of capon.= Split open down the back a good-sized fowl or capon, and remove every bone, being careful not to remove any of the meat, and not to cut the skin. Lay out flat on the table skinside down, and season with salt and pepper. Prepare a forcemeat with one pound of veal, and one and one-half pounds of lean pork. Strain through a sieve, season with salt and pepper and a little grated nutmeg, and add a pint of cream. Cut in small squares the tip of a smoked boiled beef tongue, one-half pound of white fat pork, one-quarter pound of ham, one-quarter pound of peeled pistache nuts, and four truffles. Mix thoroughly with the force meat, and put on top of the fowl. Close, by drawing both sides together, forming a big sausage. Roll very tightly in a towel or napkin, and tie with a string on both ends and twice around the middle. Cook in bouillon, stock or salted water slowly for from one and one-half to two hours. When cooked, untie, remove the cloth, roll tight again and re-tie. Set in the ice box for at least eight hours. Serve sliced in the same manner as sausage, and about one-quarter inch thick. Garnish with meat jelly and parsley in branches. Galantine of chicken, squab, etc., may be prepared in the same manner.