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

Baked Sausagk. — Put in a shallow tin and bake in a hot oven till brown. Have ready^ a hot meat dish spread with tissue paper, place the sausage upon it and put in the oven a minute. Remove the paper and serve. In cooking sausage in this manner all the grease is tried out and the meat is much more healthful. THURSDAY, wr. Breakfast— Oatmeal with Cream. Baked Eggs. Warmed m^M Potatoes. Bread and Butter. Coffee. ^^ Dinner— Roast Veal. Curried Rice. Potatoes. Bread and Butter. Mince Pie. Supper— Cold Sliced Roast Veal. Thin Bread and Butter. Hot Baked Apples. Cake. Tea. Mince Pie. — i cup chopped meat, 1% cups raisins. 1J2 cups cur- rants, 1^/2 cups brown sugar, i V3 molasses, 3 cups chopped apples, i cup meat liquor, 2 teaspoonfuls salt, 2 teaspoonfuls cinnamon, J3 teaspoonful mace, J3 teaspoonful powdered cloves, i lemon, grated rind and juice, J^ piece citron, i cup cider. Mix in the order given using enough meat liquor to make quite moist, and cook in a porce- lain kettle until the apples and raisins are soft. Do not add the ci- der until the meat is cooked. FRIDAY, NOV. 10 Breakfast— Hominv with Cream. Minced Veal on Toast. Crumb Muffins. Butter. Coffee. Dinner— Fried Smelts. Potatoes. Stewed Celery. Cold Slaw. Bread and Butler. Bananas. Grapes. Supper — Creamed Salt Fish. Bread and Butter. Fruit. Cake. Tea. Crumb Muffins. — A good way to utilize bits of dry bread and crusts is to brown them thoroughly in the oven, then pound line in a mortar. To i '2 cups of crumbs add 1 quart sweet milk, 2 well- beaten eggs, I teaspof)nful sugar, Jj cup flour. Beat all together briskly, and bake in sissing hot gem pans. SATURDAY, NOV. II Breakfast— Stewed P''-.rs. Broiled Meat Cakes. Bread and Butler. Hominy Griddle Cakes. Maple Syrup. Coffee. Dinner— Roast Pork. Apple Sauce. Potatoes. Pickles. Bread and Butter. Lemon Pie. Cheese. Supper— Sliced Pork. Currant Jelly. Bread and Butter. Cake. Chocolate. Roast Pork. — The spareribs are the best for roasting. Season with salt and pepper and dredge with flour. Baste often, and al- low 20 minutes to each pound. SUNDAY, NOV. 12 Breakfast— Wheat Germ with Cream. Oyster Om- elet. Fried Potatoes. Breakfast Puffs. Coffee. Dinner- Chicken Pot-pie. Mashed Potatoes. Baked Sweet Po- toioes. Cranberry Sauce. Celery. Bread and Butter. Char- lotte Russe. Supper— Potato Salad. Bread and Butter, Fruit. Cake. Tea. Oyster Omelet. — Beat ^ eggs very light. Cut out the hard parts of I dozen oysters. Wipe them dry and cut them into small pieces, then throw them into the egg season. Cook as any other omelet. MONDAY. NOV. Breakfast— Oatmeal with Cream. and Butter. Buckwheat Cakes. Coffee. Dinner— Corned Beef. Cabbage. Butter. Bread and Fruit Puddini Supper — Sliced Corned Beef. Rye j Tea. Rye Biscuit.^8 cups flour, i^ sweet milk. ^ tablespoonfuls sugar, biscuit and let rise. Before baking, 13 Sausage. Bread Maple Syrup. Potatoes. Beets. Bread and Biscuit. Canned Fruit. Cake. cups rye, 1 cup yeast, i quart salt. When light, make into rub melted butter over the top TUESDAY, NOV. 14 Breakfast — Indian Mush with Cream. Beet Hash. Hot Buttered Toast. Coffee. Dinner— Ragout of Veal. Curried Rice. Potatoes. Bread and