and make a smooth paste, but not too soft. Form into a square loaf and
let it set for about fifteen minutes. Roll out on floured board about
one-half inch thick, and place in the center one pound of butter,
well-worked and flexible. Fold the edges of the paste over the butter
and roll out about one-quarter inch thick, taking care that the butter
does not run out of the dough. Brush off the flour and fold in three.
Roll out again to the same thickness as before and repeat the folding.
Put in cool place or ice box for about one-half hour, then roll and fold
as before. Again rest for one-half hour, and then roll and fold again.
The paste will then have six turns in all, and after a little rest it
can be used.
=Brown gravy.= One pound of veal bones, cut in pieces and browned in
oven, with one carrot, one onion, a little thyme, one bay leaf, two
cloves and three ounces of butter. Baste well, then add three ounces of
flour, allow to brown a little, and then add two quarts of water and
boil for two full hours. Season with salt, and strain. This gravy is
used as a foundation for many fancy sauces, such as sauce Madere, etc.
NOVEMBER 15
BREAKFAST
Stewed rhubarb
Grape-nuts with cream
Yarmouth bloaters
Rolls
Coffee
LUNCHEON
Shrimp salad
Lamb chops
Julienne potatoes
French string beans
Chocolate macaroons
Coffee
DINNER
Seapuit oysters on half shell
Onion soup au gratin
Salted pistachio nuts
Whitefish, maitre d'hotel
Sweetbreads braise, au jus
Puree St. Germain
Olivette potatoes
Roast leg of lamb, mint sauce
Romaine salad
Pineapple punch
Lady fingers
Coffee
=Stewed rhubarb.= Peel one pound of rhubarb, cut in two inch pieces, and
place in shallow pan. Put on top one-quarter pound of sugar, a small
piece of cinnamon, and one-half pint of water. Cover and put in oven for
about twenty minutes. Remove, take out the cinnamon, and serve cold in
its own juice. Cream and powdered sugar separate.
=Grape-nuts with cream.= Serve as prepared in package. Cream and
powdered sugar separate.
=Yarmouth bloater.= Imported in cans. Put on broiler and heat through.
Serve with maitre d'hotel sauce, quartered lemons and parsley.
=Shrimp salad.= Season fresh-boiled shrimps with salt, pepper and a
little vinegar. Put some sliced lettuce in the bottom of a salad bowl,
lay the shrimps on top, and cover with mayonnaise sauce. Garnish with
quartered hard boiled eggs, fancy-cut beets, capers and queen olives.
Serve very cold.
=Julienne potatoes.= Cut raw potatoes in thin strips like matches, and
full length of potatoes. Fry in swimming fat, lard preferred, until
crisp. Remove from fat, salt, and serve on napkin. Do not cover.
=Onion soup, au gratin.= Simmer three very finely sliced onions in
butter until brown. Add one cup of bouillon or consomme, and boil for a
few minutes. Put in earthern pot, or petite marmite, and place some
slices of toasted French bread, previously prepared, on top. Put
one-half cup of grated Parmesan cheese on the bread, set in very hot
oven, and bake until the cheese is browned. Season to taste.
=Whitefish, maitre d'hotel.= Split the fish and remove the bones. Salt,
pepper, dip in oil and broil. Serve with maitre d'hotel sauce, quartered
lemons and parsley.
=Puree St. Germain (vegetable).= Strain cooked peas through a fine
sieve. Put in pan with a piece of butter, salt and a pinch of sugar.
Stir well, and when hot, add a very little thick cream. The puree should
be firm, like mashed potatoes.
NOVEMBER 16
BREAKFAST
Stewed prunes
Malta Vita with cream
Poached eggs on toast
Rolls
Coffee
LUNCHEON
Hors d'oeuvres varies
Fried fillet of sole, remoulade sauce
Broiled quail on toast
Chiffonnade salad
Soufflee potatoes
Savarin au fine champagne
Demi tasse
DINNER
Cotuit oysters on half shell
Petite marmite Salted almonds
Terrapin, Maryland style
Roast ribs of beef
Stewed tomatoes Mashed potatoes
Cold artichokes, mustard sauce
English breakfast tea ice cream
Assorted cakes Coffee
=Stewed prunes.= Wash well one pound of prunes, and soak in cold water
for two hours. Put on fire in same water, add a small piece of cinnamon
stick, the peel of a quarter of a lemon, and two ounces of sugar, and
cook on slow fire until soft. It will require about one hour. If an
earthern pot with cover is used, put in bake oven for about two hours.
The flavor will be better.
=Malta Vita.= Serve with powdered sugar, and cream, separate.
=Hors d'oeuvres varies.= (Appetisers assorted). Hors d'oeuvres are
different delicacies, and, except in rare instances, are served cold.
They consist of caviar, pickled oysters, Lyon sausages, any kind of fish
salad, pate de foie gras, smoked salmon, smoked goose breast, and many
others. From one dish to two dozen kinds may be served, allowing the
guests to make a selection. Each kind should be served on a separate
platter, or silver bowl.
=Caviar.= Leave the caviar three hours on ice. Serve in a glass dish.
For each person have a round platter with napkin, a lettuce leaf filled
with fine chopped onion and a quarter of a lemon. Thin dry toast and
sweet butter separate.
=Pate de foie gras.= (Goose liver patty.) Obtainable in cans or
terrines, of different sizes. Remove the fat, which is put on top as a
preservative, and with a soup spoon, which has been dipped in hot water,
cut the paste in thin slices, and serve on lettuce leaves on a napkin.
Garnish with meat jelly and parsley in branches. Let the pate de foie
gras stand in ice box a few hours before opening and serving.
=Lyon sausage.= A kind of imported beef sausage. Slice thin.
=Stuffed eggs.= Cut hard boiled eggs in two, either way. Mix the yolks
with equal parts of sweet butter and pass through a sieve. Add salt,
paprika, a little anchovy paste, and some chives. Mix well, and fill the
halved eggs. Or the yolks may be mixed with butter, and some poppy or
celery seeds, etc. Also with any kind of puree, such as puree of
tomatoes, regalia, chicken, etc. If the filling is put in a pastry bag
with a star mould in the bottom, to squeeze it through, the eggs can be
filled in an attractive and novel manner. Serve very cold.
=Sardines.= Serve cold with quartered lemons, on lettuce leaves.
=Sliced tomatoes.= Have the tomatoes very cold. Peel and slice, and
serve on lettuce leaves, with French dressing. To peel, put tomatoes in
hot water for ten seconds, and peel immediately.
NOVEMBER 17
BREAKFAST
Baked apples
Boiled eggs
Toast
Coffee
LUNCHEON
Grapefruit with cherries
Steak and kidney pie
Cream cheese
Maryland beaten biscuits
DINNER
Consomme Madrilene
Ripe California olives
Sand dabs, meuniere
Butterball duck with currant jelly
Fried hominy
French endive salad
Asparagus, Hollandaise
Fancy ice cream
Assorted cakes
Coffee
=Grapefruit with cherries.= Cut the grapefruit in two pieces. Split some
maraschino cherries and decorate. Pour a little maraschino on top.
=Steak and kidney pie.= Use individual pie dishes. A slice of raw
sirloin steak one-half inch thick, cut in two. Two lamb kidneys cut in
two. Salt, pepper, and roll in flour, put in pie dish and cover with a
little cold water. Cover with piecrust dough and bake in oven for about
eighteen minutes. Serve in the dishes in which they were baked, on
napkins.
=Butterball duck.= Roast in hot oven for about twelve minutes.
=Assorted cakes.= Any kind of small cakes. Serve on a compotier, on
doily. The more varied the assortment the better.
=Maryland beaten biscuits.= To one pint of sifted flour add one heaping
teaspoonful of lard, or butter, and a little salt. Mix with one pint of
sweet milk to stiff dough. Beat with a mallet for one hour. The success
of same depends upon the beating. Shape as for tea biscuits and bake.
=Macaroons.= Mix one pound of almond paste with one pound of powdered
sugar. Add the whites of six eggs and a spoonful of flour and mix well.
Squeeze through a pastry bag onto paper, moisten the tops with water,
using a brush, and bake in a very slow oven for about twenty minutes.
=Lady fingers.= Eight eggs, with the yolks and whites separate, one-half
pound of sugar, one-half pound of flour, and some vanilla flavoring
extract. Beat the sugar with the yolks until light; then beat the whites
very stiff. Mix the flour with the yolks and sugar, then add the beaten
whites and mix lightly. Dress on paper with a plain pastry bag, in the
shape wanted. Dust powdered sugar on top and bake in a moderate oven.
NOVEMBER 18
BREAKFAST
Guava jelly
Oatmeal with cream
Rolls
Coffee
LUNCHEON
Mariniert herring
Plain boiled potatoes
Calf's liver, sauce piquante
Fried egg plant
Oregon cream cheese and crackers
Coffee
DINNER
Puree of game, hunter style
Salted English walnuts
Roast capon
Compote of pears
Stewed celery, au Madere
Paille potatoes
Bavarois a la vanille
Fancy macaroons
Coffee
=Mariniert herring.= Soak six salt herrings in water for twelve hours.
Then put in pot with one sliced onion, some whole parsley, a spoonful of
whole black pepper berries, three bay leaves and six cloves. Mix one
teaspoonful of English mustard with a cup of vinegar and pour over
herring. Cover all with thick cream, shake well to thoroughly mix, and
let stand for two days before serving. Serve with thin slices of one
lemon on top, or, if desired, the lemon may be put with the herring for
a day.
=Calf's liver, saute.= Slice the liver one-quarter inch thick, salt,
pepper, roll in flour and fry in butter. Do not fry too long as it will
make the liver tough. Serve on a platter with its own gravy, chopped
parsley, and quartered lemons.
=Sauce piquante.= Simmer one chopped onion with a piece of butter. Add
two spoonsful of crushed pepper berries and half a glass of vinegar.
Reduce almost dry. Then add one pint of brown gravy, boil for fifteen
minutes, and strain. Chop fine one-half cup of gherkins, put into the
sauce and boil for a few minutes. Add a sprinkle of chopped parsley.
=Fried egg plant.= Peel and cut the egg plant into slices one-quarter of
an inch thick. Salt, pepper, roll in flour, then in beaten eggs, and
finally in bread crumbs. Fry in swimming lard, fat, or butter. Place on
napkin, sprinkle with a little more salt, and garnish with parsley.
=Puree of game soup.= Simmer the carcasses or meat of almost any kind of
game, such as duck, rabbits, hares, venison, bear, etc. Cut in pieces
and add one carrot, an onion, two bay leaves, two cloves, a piece of
celery, a little thyme, some pepper berries and four ounces of butter.
Roast all together until nice and brown. Add a cup of flour and simmer
again until the flour is of a brownish color. Then add one and one-half
quarts of bouillon, or stock, and boil for an hour. Strain, pressing all
the soft parts of the game through the sieve, and season with salt and
Cayenne pepper. Before serving add one-half glass of dry sherry wine or
Madeira.
=Puree of game, St. Hubert.= Add to above soup some square cut pieces of
roasted game, before serving.
=Stewed celery, au Madere.= Wash well and cut the celery stalks in
pieces one inch long. Parboil in salt water, cool, and put back to boil
in enough stock to cover. When nearly done drain off most of the stock,
add a cup of brown gravy, and boil until soft. Salt and pepper, and add
a little dry sherry or Madeira before serving.
=Paille potatoes (straw).= Cut in thin strips like straws the full
length of the potato. Fry in very hot lard, serve in napkin, and salt
when first removed from fat.
=Fancy macaroons.= Mix one pound of almond paste, three-quarters of a
pound of powdered sugar, the whites of five eggs and one spoonful of
flour. Put in pastry bag with a fancy tube and squeeze the paste
through, about the size of a half dollar. Put half of a glace cherry on
top and let stand over night in a dry place. Bake in oven for ten
minutes.
NOVEMBER 19
BREAKFAST
Stewed apples
Pettijohns with cream
Ham and eggs
Dry toast
Oolong tea
LUNCHEON
Canape Riga
Planked smelts, en bordure
Sirloin steak, sauce Colbert
Haricots panaches
Lettuce and tomato salad
Pistache eclairs
Coffee
DINNER
Potage sante
Salted pecans
Crab meat, au beurre noisette
Roast tame duckling, apple sauce
Corn fritters and potato croquettes
Waldorf salad
Fancy ice cream
Assorted cakes
Coffee
=Canape Riga.= One-half tuna fish (thon marine) and one-half caviar
mixed. Spread on thin toast, buttered. Decorate around the edges with
chopped eggs, quartered lemon and parsley in branches.
=Planked smelts, en bordure.= Split some large smelts down the back and
remove the bones. Place on a buttered plank with salt, pepper and a
little butter on top. Put some potato, prepared as for potato
croquettes, into a pastry bag with a star tube, and press out a border
around the fish about an inch high. Put in oven and bake for about
fifteen minutes. Serve with a little maitre d'hotel butter on top, and
garnish with quartered lemons and parsley.
=Sauce Colbert.= Chop three shallots very fine, and simmer in butter.
Add one-half glass of claret, and reduce almost dry. Then add one pint
of brown gravy and cook for ten minutes. Before serving add three ounces
of sweet butter, the juice of one lemon, and some chopped parsley.
=Potage sante (soup).= Wash a good handful of sorrel and slice very
thin. Put in pot with three ounces of butter and simmer slowly for ten
minutes. Then add one quart of bouillon, or consomme, and boil for a few
minutes. Thicken with the yolks of two eggs mixed with a cup of cream.
Before serving put in some French bread, or rolls, that have been dried
in the oven, and cut like chip potatoes.
=Boiled crabs.= Put two live crabs in a pot and cover with cold water.
Add one glass of white wine vinegar, an onion, carrot, a bouquet garni
and salt. Boil for thirty-five minutes and let become cool without
removing from the water. Serve cracked, cold, with mayonnaise or any
kind of cold sauce; or remove from shell and serve as a salad; or
prepare hot in many ways.
=Crab meat, au beurre noisette.= Put some fresh-boiled crab meat on a
platter and season with salt and pepper. In a frying pan put a quarter
pound of sweet butter. Simmer until of a hazel color, and pour over crab
meat. Sprinkle with chopped chervil, or parsley, on top, and garnish
with lemon.
=Waldorf salad.= Half white celery and half apple, cut in small squares.
Put both in salad bowl, but do not mix. Cover with mayonnaise and season
to taste.
NOVEMBER 20
BREAKFAST
Honey in comb
Waffles
Kippered herring
Baked potatoes
Rolls and coffee
LUNCHEON
Eggs Marigny
French pastry
Iced tea
DINNER
Consomme Cialdini
Radishes
Fillet of bass, 1905
Larded sirloin of beef, Richelieu
Salade Doucette
Meringue glacee, Chantilly
Coffee
=Eggs Marigny.= Put in a buttered cocotte dish a very thin, small, slice
of ham, with two parboiled oysters on top. Break an egg over all, salt,
pepper, cover with cream sauce and a little grated cheese, and bake in
oven until done.
=Consomme Cialdini.= Cut some carrots, turnips and potatoes, with a
fancy cutting spoon, to the size of a large pea. Cook each separate in
salt water. When done put in consomme and add the boiled white meat of
chicken cut in small squares, a few boiled or canned peas, and some
chervil. Serve separate some very thin slices of French bread or rolls.
=Larded sirloin of beef.= Remove the skin and fat of the sirloin, half
way near the thick part. Lard same and roast in the usual manner.
=Richelieu.= A garnish for beef and other meats. Is prepared in various
styles. Here are four good ones.
Stuffed tomatoes with rice Creole, stuffed fresh mushrooms a la
D'Uxelles, braised lettuce and potatoes chateau.
Tomatoes, whole and baked, string beans, mushrooms and potatoes chateau.
Bouquet of all kinds of vegetables, fillets of anchovies, mushrooms and
green olives.
Buttons of artichokes stuffed, stuffed tomato, mushrooms, lettuce braise
and potatoes chateau.
=Fillet of bass, 1905.= I originated this style in 1905, hence the name.
Cut fillets of any kind of bass in pieces about three inches square, and
free from skin and bones. Place on a piece of toast in a buttered
shirred egg dish; salt, pepper, and place three nice heads of fresh
mushrooms saute in butter, on top of the fish. Put a soupspoonful of
maitre d'hotel butter on top of the mushrooms, cover with a glass globe
and bake in oven for twenty minutes. Just before serving uncover the
fish, pour a little white wine sauce on top, re-cover, and serve.
=Salade Doucette.= Field salad.
=Meringue glacee, Chantilly.= Same as meringue glacee a la vanille. But
decorate with whipped cream, passed through a pastry bag with a star
tube.
NOVEMBER 21
BREAKFAST
Bar le Duc jelly
Horlick's malted milk
Boiled eggs
Maryland beaten biscuits
LUNCHEON
Stuffed eggs
Broiled salmon steak, anchovy butter
Olivette potatoes
Breaded lamb chops, Milanaise
Pickled beets
German apple cake Coffee
DINNER
Seapuit oysters on shell
Consomme royal
Skatefish au beurre noir Potatoes nature
Roast top sirloin of beef, forestiere Yorkshire pudding
Chiffonnade salad
Fancy ice cream Assorted cakes Coffee
=Stuffed eggs with crab meat.= Cut in two some hard-boiled eggs and
remove the yolks. Fill the whites with fine-chopped crab meat mixed with
a very thick mayonnaise. Chop the yolks and mix with a little chopped
parsley, and sprinkle over the eggs. Serve very cold.
=Broiled salmon steak.= Cut a slice of salmon about one inch thick,
salt, pepper, dip in oil and broil. Serve on platter with maitre d'hotel
sauce, and garnish with quartered lemons and parsley in branches. Or
serve with anchovy butter or other sauce, either on top or separate.
=Anchovy butter.= Fresh butter mixed with anchovy paste and the juice of
a lemon.
=Breaded lamb chops.= Salt and pepper the chops, roll in flour, then in
beaten eggs, then in bread crumbs, and fry in butter.
=Spaghetti Milanaise.= Boiled spaghetti cut in two inch lengths, a slice
of boiled ham, a slice of tongue, six mushrooms and one truffle cut in
strips the same size as the spaghetti. Put all in one pot, add a little
tomato sauce, salt and pepper, and let simmer for a few minutes. Serve
grated Parmesan cheese separate. If served as a garnish with "lamb
chops, Milanaise," mix the cheese before serving.
=Consomme Royal.= Beat four eggs and season well. Add one pint of warm
(not hot), consomme, put in a buttered mould and set in a pan of hot
water. Cook slowly in a moderate oven. When the custard is done allow to
cool, and cut in any shape desired. Serve hot consomme, with royal
custard as a garnish.
=Skatefish au beurre noir.= Place the skate in boiling water for a few
minutes, when the skin may readily be scraped off. Put in cold water,
add a little milk to make the fish white, salt, and bring to a boil.
Take off the fire, but leave in the water for ten minutes. Then put fish
on platter, salt, pepper, sprinkle with a little vinegar, a few capers
and some chopped parsley. Put in frying pan a quarter pound of butter,
allow to become almost black, and pour over fish.
=Roast top sirloin of beef.= Same as roast sirloin of beef.
=Forestiere, for sauce.= Sliced fresh mushrooms, simmered in butter. Add
brown gravy and boil for ten minutes. Before serving stir in a little
sherry wine.
=Yorkshire pudding.= One cup of milk, one-half cup of flour, two eggs,
and one teaspoonful of baking powder. Mix well, add salt, pepper and
one-half cup of chopped beef suet. Bake in roasting pan with beef fat
from your roast. When done cut in squares.
NOVEMBER 22
BREAKFAST
Grapefruit
Germea with cream
Crescents
Cocoa
LUNCHEON
Scrambled eggs, Morocquaine
Lamb trotters, poulette
Potatoes St. Francis
Moka eclairs
Tea
DINNER
Bisque of clams
Frogs' legs, saute a sec
Tournedos Massenet
Jets de houblons
Endives au cerfeuil
Mince pie
American cheese
Coffee
=Germea and cream.= Powdered sugar and cream separate.
=Scrambled eggs, Morocquaine.= Cut cepes in small squares, fry in butter
and place in middle of scrambled eggs. Tomato sauce around the edge.
=Lamb trotters, poulette.= Cook lambs' feet in stock or water with salt,
and one carrot, an onion and a bouquet garni. When done pour poulette
sauce over all.
=Sauce poulette.= Simmer three shallots in butter, but do not brown. Add
one-half glass of white wine and reduce till almost dry. Then add chives
sliced fine, sliced French mushrooms, and one pint of sauce Allemande.
Boil for a few minutes, and bind with the yolk of an egg and a piece of
fresh butter.
=Bisque of clams.= Simmer one onion, a little celery and leeks, one bay
leaf and a few pepper berries in butter. Add the juice of one quart of
clams, one pint of fish broth or water, and one cup of rice, and boil
for an hour. Strain through a fine sieve, put back on fire and add one
pint of cream. When hot add three ounces of butter, salt and a little
Cayenne pepper. Parboil the clams, add the juice to the soup, cut the
clams in small pieces and serve in the soup terrine. If desired both
clams and broth can be used in making the bisque, and all strained
before serving.
=Tournedos Massenet.= Small tenderloin steaks saute in butter, and
seasoned with salt and pepper. Garnish in bouquets with hearts of
artichokes cut in four, sliced cepes, small squares of tomatoes saute in
butter, French fried onions, and Olivette potatoes. Serve with sauce
Madere.
=Jets de houblons.= (Hop sprouts). Can be obtained in cans. Warm in
their own juice, drain, serve in vegetable dish, and cover with
Hollandaise sauce.
=Mince meat.= One pound of beef suet chopped fine, one pound of boiled
beef cut in very small dices, one pound of seedless raisins, one pound
of cleaned currants, one-half pound of seeded Sultana raisins, one-half
pound of citron cut in very small dices, one-pound of orange and lemon
peel mixed and chopped fine, two pounds of chopped peeled apples, one
ounce of ground cinnamon, one ounce of cloves, allspice, ginger and mace
mixed, one pint of rum, and one pint of brandy. Mix well, put in jars
and keep in cool place. Use as needed.
=Mince pie.= Line pie plate with dough as for apple pie. Put in mince
meat, and finish as for apple pie. Serve warm with a piece of American
cheese on the side.
NOVEMBER 23
BREAKFAST
Baked apples
Baked beans, Boston style
Boston brown bread
Coffee
LUNCHEON
Ecrevisse salad, gourmet
Eggs, Henri IV
Broiled squab chicken
Souffle potatoes
Apricot compote
French pastry Coffee
DINNER
Lynn Haven oysters on shell
Chicken okra soup
Salted Jordan almonds
Fillet of halibut, Mornay
Roast ribs of beef
Stuffed tomatoes, Noyer
Sweet potatoes, Southern style
Wine jelly
Caroline cakes
Coffee
=Stuffed tomatoes, Noyer.= Cut the tops off two nice tomatoes, scoop
them out and season with salt and pepper. Mix fresh bread crumbs and
chopped English walnuts in equal parts and fill the tomatoes with same.
Put a piece of butter on top and bake in moderate oven for ten minutes.
=Baked apples.= Wash and core the apples. With a sharp knife cut a
circle through the skin, around the apple, above the center, to prevent
the apples from bursting. Place on a pan and fill the hole in each with
sugar mixed with a little ground cinnamon. Put a small piece of butter
on top of each, and a little water in the bottom of the pan. Bake in a
moderate oven. Serve with their own juice. Cream separate.
=Baked beans, Boston style.= Soak three pounds of white beans over night
in cold water. Then put same in a one and one-half gallon earthern pot
with one-half cup of molasses, one soupspoonful of English mustard mixed
with a cup of water, a little salt, and one whole piece of fat,
parboiled salt pork. Pour in just enough water to moisten, cover, and
put in bake oven for four hours. Or in a not too hot range oven for two
and one-half hours. If range is used, be careful that they do not burn.
Serve from pot, or in small individual pots, with Boston brown bread
separate.
=Ecrevisse salad, gourmet.= Cover the bottoms of four dinner plates with
chicory salad. In the center make a nest of celery cut in thin strips
like matches. On top of that one well-washed fresh mushroom head, cut
the same way, and to cap all, put the tails of six ecrevisses. Sprinkle
with salt and pepper, and a sauce of one-third tarragon vinegar and
two-thirds olive oil. Cut two truffles like matches, and with some fine
chervil, sprinkle all over the salad.
=Eggs Henri IV.= Breaded poached eggs fried in swimming lard. Place on a
piece of toast spread with puree de foie gras, and cover with sauce
Perigordine.
=Sauce Perigordine.= To one cup of brown gravy add one spoonful of
chopped truffles reduced in sherry wine. Season with salt and Cayenne
pepper.
=Broiled squab chicken.= Split a squab from the back, salt, pepper,
moisten with a little olive oil and broil. Serve on toast, with maitre
d'hotel sauce, quartered lemons and watercress.
NOVEMBER 24
BREAKFAST
Florida grapefruit
Eggs Bercy
Rolls
Coffee