A bill of fare for every day in the year ...

Breakfast— Baked Pears, Hashed Mutton on Toast. Potato Rolls. Doughnuts. Coffee. Dinner— Baked Cod. Hollandaise Sauce. Boiled Potatoes. Turnips. Bread and Butter. Grapes and Bananas. Supper— Cheese Crackers. Steamed Bread. Canned Fruit. Chocolate. • Potato Rolls~Mash or grate (very fine) cold boiled potatoes, to 1% cups potato add li cup nutter, i egg beaten light, i tablespoonful flour, % teaspoonful baking powder, % cup sweet milk, pepper and salt. Beat well together, and bake in gem pans. NOV. Breakfast— Warmed over Fish. Bread and Butter. Buckwheat Cakes. Maple Syrup. Coffee. Dinner— Beef Steak. Potatoes. Stewed Tomatoes. Bread and Butter. Apple Pie. Cheese. Supper— Boston Brown Bread. Baked Beans. Fruit. Cake. Tea. Buckwheat Cakes. — i cup flour, i of buckwheat flour, i of yeast I tablespoon of sugar, and salt to taste. Mix with enough water to make a stiff batter and set to rise over night. In the morning add water to make the batter run when put on the griddle. When ready to bake, add i saltspounful soda, sifted through a fine strainer, beat again and fry in cakes. NOV. Breakfast — Oatmeal ^■, itli Cream. Roast Oysters on Toast. ^^M Breakfast Puffs. Cilice. ^^^ Dinner- Rabbit Pie. Mashed White Potatoes. Squash. Celery. Bread and Butter. Bavarian Cream. Supper— Sardines garnished with Lemon. Bread and Butter. Fruit. Cocoauut Cream Cake. Tea. Rabbit Pie.— Made same as chicken pie. Cocoanut Cream Cake. — Make rule for plain ca' e and bake in jelly tins, have three layers. Make a cream same as for cream cake and spread on each layer of cake. Grate one large or two small cocoanuts, and sprinkle on each layer of cream. Save all you can fir the top of cake. NOV. Omelet. Hot Buttered Toast. Coffee Breaktast— California Breakfast Food with Cream. Omelet. Hot Buttered Toast. Coffee. ^^ Dinner— Beef Stew with Dumplings, Potatoes. Turnip. Bread and Butler. Bread Pudding. Supper— Salmon Patties. Rye Bread. Butter. Apple Sauce. Cake. Tea. Rye Bread. — 3 pints rye flour, ^2 cake yeast, i pint new milk, i tablespoonful sugar, i teaspoonful salt, lard size of a walnut. Mix and then work for 15 minutes. Let it rise over night, then beat and cut for 10 minutes. Put the dough in the pans from the bowl without moulding on board. Let it rise till half as large again. Bake in very moderate oven from one-half to three-fourths of an hour. NOV. Breakfast— Brewis with Cream. Warmed-over Stew. ■ Sour Milk Griddle Cakes. Maple Syrup. Coffee. ^ Dinner— Mutton Chops. Potatoes. Canned Peas. Bread and Butter. Peach Pudding. Use canned fruit. Supper- Salmon on Toast. Bread and Butter. Soft Gingerbread. Baked Quinces. Tea. Soft Gingerbread. — i cup molasses, i teaspoonful soda, i teaspoonful ginger, i teaspoonful butler. Beat together and pour on J4 cup boiling water, and beat in i pint flour. Bake about i inch deep in a sheet. This is very nice, if pains are taken to have the water boiling and to beat well. NOV. Bread heese. Crumpets. Butter. Fruit. Breakfast- Hominy with Cream. Baked Sausage. Creamed Potatoes. Bread and Butter. Coffee. Dinner— Broiled Beef Steak. Potatoes. Canned Com. and Butler Rice Pudding. Supper— Macaiuni with ' Cake. Tea.