A brief comparison between the menus of to-day's lunch and yesterday's will afford to the reader a striking object-lesson: _Trieste_.

_Steamer_.
Eggs a la cocotte.

Scrambled eggs on toast.
Stewed chicken, with paprika.

Cold chicken.
Devilled slices of Westphalian Cold ham.
ham (boiled in wine).
Tunny fish, pickled.

Bismarck herrings.
Rice, burst in cream.