=Salade Cupid d'Azure.= Cut alligator pears in slices, lay on a platter, and sprinkle with one chopped shallot, salt and pepper, one chopped green pepper, one spoonful of vinegar, and two spoonfuls of olive oil. Allow to stand for an hour. Cut two heads of well-washed romaine salad in two, and on each lay a slice of grapefruit, then a slice of alligator pear, then a slice of grapefruit, and so continue until the romaine is full. Divide the dressing over the individual salads; and if not sufficient, finish with French dressing.
=Consommé Trianon.= To each portion of consommé royal add six slices of truffle cut in triangle shape.
=Mustard sauce.= To one pint of cream sauce add two spoonfuls of French mustard, and mix well.
BREAKFAST Sliced peaches with cream Boiled eggs Popover muffins Coffee
LUNCHEON Cantaloupe Poached eggs, Bar le Duc Paprika veal Boiled rice Louise salad Surprise fritters. Coffee
DINNER Little Neck clams Crab gumbo California ripe olives Boiled codfish, egg sauce Small tenderloin steak, Rachel Hearts of lettuce Apricot cobbler Patience Demi tasse
=Popover muffins.= Five eggs, one-half ounce of salt, one quart of milk, and one pound of flour. Beat the eggs and salt well together; then beat in the milk; then add the flour and beat until smooth. This will make a very thin batter. Fill greased tall muffin moulds only half full, and bake in medium oven until very crisp.
=Paprika veal.= The remains of a roast leg of veal may be used. Cut in slices one-half inch thick, and as wide as the meat will allow. Put two ounces of butter and a chopped onion in a casserole and simmer until the onion is done. Then add two spoonfuls of flour and one spoonful of paprika, and simmer again for a few minutes. Then add half a pint of stock, half a cup of white wine, one spoonful of meat extract, and the veal. Season well with salt, and simmer for twenty minutes. Should the sauce be too thick add a little more stock.
=Poached eggs, Bar le Duc.= Place four boiled bottoms of artichokes on four pieces of toast, and lay four poached eggs on the artichokes. Cover all with well-seasoned cream sauce, to which has been added a little chopped fresh tarragon.
=Louise salad.= Raw celery, fresh pineapple, and pimentos in equal parts, and all cut Julienne style. Place in a salad bowl and cover with well-seasoned mayonnaise sauce with a dash of dry sherry wine in it.