Arrowroot Jelly. — To 2 teacups of boiling water, s add 4 tablespoonfuls of Bermuda arrowroot, rubbed I smooth in a little water. Let the mixture boil up once i and then remove it from the fire. Cool in cups or jelly 5 glasses. Eat with powdered sugar and cream. Some 3 people prefer to have the cream flavored with a little 5 vanilla, lemon or rose water. Very palatable to the s sick. < Eat honey upon wheat griddle-cakes, s Two or three bananas, sliced in a bowl of broad and i milk^ make a delicious and sufficient lunch. J Cold boiled rice or hominy, soaked very soft in milk S and mixed with eggs and flour to a smooth batter < makes nice griddle cakes. i Lbmon Sauce.— J^ cup butter, i cup sugar, i egg, the grated rind and juice of i lemon, i tablespoonful corn starch, i cup boiling water. Boil together a few minutes and serve. SUNDAY, OCT. A Breakfast— Hominy with Cream. Broiled Fresh Mackerel, ^^k Corn Bread. Coffee. ^^ Dinner— Roast Spring Chicken. Gravy. Mashed Potato. Cran- berry Sauce. Celery. Bread and Butter. Snow Pudding. Hot Chocolate. Supper— Chicken Salad. Thin Bread and Butter. Chocolate Cook- ies. Baked Quinces. Tea. Chocolate Cookibs. — i cup grated chocolate, 2 eges, i cup sugar,✪ Lemon Sauce K cup butter, H cup flour, i tcaspoontuls baking powder. WEDNESDAY, MARCH Maple Syrup, Bi iread 29 Breakfast. — Fried Hominy with Broiled Calf's Liver. Warmed Potatoes. and Butter. Coffee. Dinner.— Roast Beef. Browned Baked Potatoes. Cranberry Jellv. Bread and Butter. Baked Custard. Supper.— Cold Sliced Beef. Bread and Butter. Olives. Stewed I'fuit. Cake. Tea. CivANr.KBKV Jelly. — Add i teacup water to i quart berries and cook ten minutes. Add 2 cups sugar✪ Cranberry Jelly, boil again for ten minutes. Rub through a colander and pour into moulds. THURSDAY, MARCH 30 Breakfast. ^California Breakfast Food with Cream. Frizzled Beef. Bread and Butter. Coffee. Dinner.— Mutton Chops. Baked White Potatoes. Canned Peas. Bread and Butter. Orange Pudding. Supper.— Scalloped Potatoes. Bread and Butter. Apple Sauce. Cake. Cocoa. Orange Pitdding. — i cup sugar, % cup of rolled cracker crumbs, 7. eggs, ]4 tablespoonful butter, i orange, grate the rind and squeeze the juice, i quart milk. Bake like a custard; serve cold. FRIDAY, MARCH 31 Breakfast. — Wheat CJerm with Cream. Broiled Salt Mackerel. Creamed Potatoes. Bread and Butter. Coffee. Dinner.— Boiled Cod with Egg Sauce. Boiled Potatoes. Cab- bage Salad. Bread and Butter. Rice Pudding. Supper. -Macaroni with Cheese. Bread and Butter. Jam. Cake. Tea. Creamhd Potatoes. —Put i tablespoonful of butter in a fry- ing pan and when it bubbles add i tablespoonful of flour. Add one cup hot milk with salt and pepper to taste. Add 1 pint cold boiled potatoes✪ Creamed Potatoes, cut into small slices, cook until thoroughly hot. WHITE SAUCE AND CREAM SAUCE.

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Arrowroot Jelly. — To 2 teacups of boiling water, s add 4 tablespoonfuls of Bermuda arrowroot, rubbed I smooth in a little water. Let the mixture boil up once i and then remove it from the fire. Cool in cups or jelly 5 glasses. Eat with powdered sugar and cream. Some 3 people prefer to have the cream flavored with a little 5 vanilla, lemon or rose water. Very palatable to the s sick. < Eat honey upon wheat griddle-cakes, s Two or three bananas, sliced in a bowl of broad and i milk^ make a delicious and sufficient lunch. J Cold boiled rice or hominy, soaked very soft in milk S and mixed with eggs and flour to a smooth batter < makes nice griddle cakes. i Lbmon Sauce.— J^ cup butter, i cup sugar, i egg, the grated rind and juice of i lemon, i tablespoonful corn starch, i cup boiling water. Boil together a few minutes and serve. SUNDAY, OCT. A Breakfast— Hominy with Cream. Broiled Fresh Mackerel, ^^k Corn Bread. Coffee. ^^ Dinner— Roast Spring Chicken. Gravy. Mashed Potato. Cran- berry Sauce. Celery. Bread and Butter. Snow Pudding. Hot Chocolate. Supper— Chicken Salad. Thin Bread and Butter. Chocolate Cook- ies. Baked Quinces. Tea. Chocolate Cookibs. — i cup grated chocolate, 2 eges, i cup sugar, K cup butter, H cup flour, i tcaspoontuls baking powder. WEDNESDAY, MARCH Maple Syrup, Bi iread 29 Breakfast. — Fried Hominy with Broiled Calf's Liver. Warmed Potatoes. and Butter. Coffee. Dinner.— Roast Beef. Browned Baked Potatoes. Cranberry Jellv. Bread and Butter. Baked Custard. Supper.— Cold Sliced Beef. Bread and Butter. Olives. Stewed I'fuit. Cake. Tea. CivANr.KBKV Jelly. — Add i teacup water to i quart berries and cook ten minutes. Add 2 cups sugar, boil again for ten minutes. Rub through a colander and pour into moulds. THURSDAY, MARCH 30 Breakfast. ^California Breakfast Food with Cream. Frizzled Beef. Bread and Butter. Coffee. Dinner.— Mutton Chops. Baked White Potatoes. Canned Peas. Bread and Butter. Orange Pudding. Supper.— Scalloped Potatoes. Bread and Butter. Apple Sauce. Cake. Cocoa. Orange Pitdding. — i cup sugar, % cup of rolled cracker crumbs, 7. eggs, ]4 tablespoonful butter, i orange, grate the rind and squeeze the juice, i quart milk. Bake like a custard; serve cold. FRIDAY, MARCH 31 Breakfast. — Wheat CJerm with Cream. Broiled Salt Mackerel. Creamed Potatoes. Bread and Butter. Coffee. Dinner.— Boiled Cod with Egg Sauce. Boiled Potatoes. Cab- bage Salad. Bread and Butter. Rice Pudding. Supper. -Macaroni with Cheese. Bread and Butter. Jam. Cake. Tea. Creamhd Potatoes. —Put i tablespoonful of butter in a fry- ing pan and when it bubbles add i tablespoonful of flour. Add one cup hot milk with salt and pepper to taste. Add 1 pint cold boiled potatoes, cut into small slices, cook until thoroughly hot. WHITE SAUCE AND CREAM SAUCE.

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