The menu for the dinner fea tured common German fare: "Kraftbruhe mit Leberkloessen' (consomme with liver dumplings) followed by main dishes: "Kasseler Rippenspeer" (smoked pork chops) and "Schwaebisches Kalbschnitzel mit Spaetzle' (Swabian veal steak with noodles). There were side dishes of red cabbage (Rotkohl'), prob- ably steamed and buttered in the German manner, and cucumber salad ('Gurk ensalat). The dessert was Apfelstrudel" (apple strudel). During the week, pastries were served with tea courtesy of German bakeries in the city: Frei mann's Pastry, Hilda's Fancy Cake Bar, and Rudolph's Pastry. It was probably money well spent for the exposure and good will created.