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

Bread and Butter. Salted Peanuts. Bananas. Supper. — Hominy Cakes with Maple Syrup. Crackers and Cheese Cake. Tea. Hamburgh Steak. — Pound a slice of round steak enough to break the tibre. Fry two or three onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the ends of the meat together and pound again, to keep the onions in the middle. Broil, turning often. Spread with butter, salt and pepper. THURSDAY, APRIL Breakfast.— Quaker Oats with Cream. Broiied Mutton Chops. Warmed Potatoes. Bread and Butter. Coffee. Dinner.— Roast Pork. Spinach. Saratoga Chips. Bread and Butter. Jelly Crackers. After Dinner Coffee. Supper. Scalloped Potatoes. Hot Rolls. Canned Peaches. Cake. Tea. Saratoga Chips. — Peal and slice potatoes very thin, lay in ice cold water one hour, and then thoroughly dry them with a clean towel. Drop piece by piece in a kettle of boiling lard, fry until crisp and brown. when taken out, drain on tissue paper and sprinkle with salt. FRIDAY, APRIL Breakfast. — California Breakfast Food with Cream. Creamed Salt Cod Fish. Bread and Butter. Doughnuts. Coffee. Dinner.— Baked Shad. Hollandaise Sauce. French Fried Potatoes. Lettuce. Bread and Butter. Indian Pudding. Supper.— Macaroni and Cheese. Bread and Butter. Canned Blackberries. Cake. Cocoa. Hollandaise Sauce. — Rub Yi cup butter to a cream, add the ynlks of 2 eggs one at a time and beat well. Stir in the juice of half a lemon, Y2 teaspoonful salt, a little cayenne pepper. When ready to serve, add Vi cup boiling water. Cook in a double boiler, stirring all the time, until thick as custard. SATURDAY, APRIL Breakfast.— Wheat Germ with Cream. Warmed Over Baked Fish. Bread and Butler. Coffee. Dinner. — Cream Celery Soup. Pork Chops. Potatoes. Bread and Butter. Hot Apple Pie. Cheese. Supper.— Lettuce Served with Mayonnaise. Bread and Butter. Jelly. Cake. Tea. Warmed over Baked Fish.— Separate all the fish and dressing from the bones, and mix them together. Season to taste, cook m just enough boiling water to cover, for five minutes, then add enough Hollandaise, same to flavor nicely and spread on thin slices ci hot buttered toast. Breakfast.— Oatmeal with Cream. Fried Oysters. Break last Puffs. JJoughnuts. Coffee. Dinner.— Fried Chicken. Gravy. Mashed White Potatoes. Spiniicli. Bread and Butter. Snow Pudding. Coffee. Supper.— Oyster Stew. Crackers. Thin Bread and Butter. Fruit Cake. Cocoa. Fried Chicken,— Wash the chicken very thoroughly and cut into pieces the desired size. Season them, then roll in flour and fry them in butter slowly, closely covered, till a rich brown. Cook the giblets m a very little boiling water, save the water in which they were boiled, chop them and add them and the water to the gravy, which must be made of cream and the browned butter in which the chicken was fried. Serve the chicken on small pieces of buttered toast. Breakfast— Oatmeal with Cream. Rolls. Coffee. Dinner — Fried Sword Fish Steak. and Butter. Cup Custard. Supper— Soused Mackerel. Bread and with Cream. Cake. Tea. Soft Boiled Eggs. Hot Boiled Potatoes. Corn. Bread Butter. Baked Apples