Graham Puffs. — i egg. i cup milk, i cup graham and wheat flour equally divided, i teaspoonful sugar, a little salt✪ Graham Puffs. Beat the egg very light, then add the milk and pour this upon the flour, salt and sugar. Beat all until very light, turn into hot muffin pans, which have been well buttered and bake in a hot oven for 1; hour. THURSDAY, MAY Breakfast. — Wheat Germ with Cream. Creamed Salmon on Toast. Hot Rolls. Coffee. Dinner. — Veal Chops. Potatoes. Spinach. Bananas. Supper.— Chipped Beef. Hot Buttered Toast. Jam. Ice Cream Cake. Tea. Bread and Butter. Ice Cream Cjkkz.— Cake. -14 cup butter, il4 cups sugar, 2 cups flour, whites of 4 eggs, 2 level teaspoonfuls baking powder, J4 tea- spoonful vanilla✪ Ice Cream Cake. Beat the butter to a cream, add sugar, then milk, whites of eggs, which have been beated to a stiff froth, and lastly the flour and baking powder. Bake in jelly tins. Fining— W\x 2 cups suf^ar with \^ sweet milk, put over fire and stir till it boils, then boil for 5 minuLCS "ery slowly, without stirring and flavor with vanilla. Beat with a Dover Egg Beater till a cream. Spread be- tween the layers of cake and on top. FRIDAY, MAY Scrambled Eggs. Breakfast. —Wheat Germ with Cream. Warmed Potatoes. Bread and Butter. Coffee. Dinner.- Fish Chowder. Fried Parsnips. Cold Slaw. Bread and Butter. Baked Custard (using yolksof eggs which were left from cake.) Supper.— Milk Toast. Crackers and Cheese. Stewed Fruit. Cake. Tea. Frted Parsnips.— Boil in boiling salted water till very tender, mash and season with butter, pepper and salt ; add one well beaten egg, and a very little flour✪ Fried Parsnips. Make into small '.-alls and fry as you would doughnuts in hot lard. SATURDAY, MAY Breakfast. — Oalmeal with Cream. Soft Boiled Eggs. ^^9 Hot Buttered Toast. Doughnuts and Coffee. ^^^ Dinner. — Soup with Crackers. Meat Pie. Carrots with Cream Sauce. Bread and Butter. Rice Pudding. Supper. —Scalloped Potatoes. Hot Rolls. Stewed Prunelles. Cake. Tea. Carrots with Cream Sauce. — Scrape, wash and cut into cubes enough carrots to make a quart when cut up. Cook in boiling water for an hour, then pour off all the water except \4 cup. Add I teaspoonful sugar, r of salt, and boil until the water evaporates. Add the sauce and serve at once. Make the sauce same as for creamed potatoes. SUNDAY, MAY Salt Fish Balls. Breakfast.— Quaker Oats with Cream. Fried Potatoes. Hot Rolls. Coffee. ^ Dinner.— Chicken Pie Mashed White Potatoes. Celery. Spin- ach. Bread and Butter. Olives. Charlotte Russe. Supper.— Sardines with Lemon. Thin Bread and Butter. Choco- late Cake. Canned Cherries. Tea. Chicken Pie. — Cut chicken into pieces and boil until tender in ju-t enough boiling water to cover. Take out chicken, thicken the liquid with i tablespoonful hour and butter rubbed together until creamy Season to taste. Line a deep baking dish with biscuit crust made thus i quart flour, 2 teaspoonfuls baking powder, and half a cup butter, and a little salt. Wet with milk and roll out H inch thick. After lining the dish, put in chicken and gravy and cover with upper crust. Bake until crust is brown. MONDAY, MAY 8 Breakfast.— Oatmeal with Cream. Warmed over Chow- der. Bread and Butter. Doughnuts. Coffee.

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Graham Puffs. — i egg. i cup milk, i cup graham and wheat flour equally divided, i teaspoonful sugar, a little salt. Beat the egg very light, then add the milk and pour this upon the flour, salt and sugar. Beat all until very light, turn into hot muffin pans, which have been well buttered and bake in a hot oven for 1; hour. THURSDAY, MAY Breakfast. — Wheat Germ with Cream. Creamed Salmon on Toast. Hot Rolls. Coffee. Dinner. — Veal Chops. Potatoes. Spinach. Bananas. Supper.— Chipped Beef. Hot Buttered Toast. Jam. Ice Cream Cake. Tea. Bread and Butter. Ice Cream Cjkkz.— Cake. -14 cup butter, il4 cups sugar, 2 cups flour, whites of 4 eggs, 2 level teaspoonfuls baking powder, J4 tea- spoonful vanilla. Beat the butter to a cream, add sugar, then milk, whites of eggs, which have been beated to a stiff froth, and lastly the flour and baking powder. Bake in jelly tins. Fining— W\x 2 cups suf^ar with \^ sweet milk, put over fire and stir till it boils, then boil for 5 minuLCS "ery slowly, without stirring and flavor with vanilla. Beat with a Dover Egg Beater till a cream. Spread be- tween the layers of cake and on top. FRIDAY, MAY Scrambled Eggs. Breakfast. —Wheat Germ with Cream. Warmed Potatoes. Bread and Butter. Coffee. Dinner.- Fish Chowder. Fried Parsnips. Cold Slaw. Bread and Butter. Baked Custard (using yolksof eggs which were left from cake.) Supper.— Milk Toast. Crackers and Cheese. Stewed Fruit. Cake. Tea. Frted Parsnips.— Boil in boiling salted water till very tender, mash and season with butter, pepper and salt ; add one well beaten egg, and a very little flour. Make into small '.-alls and fry as you would doughnuts in hot lard. SATURDAY, MAY Breakfast. — Oalmeal with Cream. Soft Boiled Eggs. ^^9 Hot Buttered Toast. Doughnuts and Coffee. ^^^ Dinner. — Soup with Crackers. Meat Pie. Carrots with Cream Sauce. Bread and Butter. Rice Pudding. Supper. —Scalloped Potatoes. Hot Rolls. Stewed Prunelles. Cake. Tea. Carrots with Cream Sauce. — Scrape, wash and cut into cubes enough carrots to make a quart when cut up. Cook in boiling water for an hour, then pour off all the water except \4 cup. Add I teaspoonful sugar, r of salt, and boil until the water evaporates. Add the sauce and serve at once. Make the sauce same as for creamed potatoes. SUNDAY, MAY Salt Fish Balls. Breakfast.— Quaker Oats with Cream. Fried Potatoes. Hot Rolls. Coffee. ^ Dinner.— Chicken Pie Mashed White Potatoes. Celery. Spin- ach. Bread and Butter. Olives. Charlotte Russe. Supper.— Sardines with Lemon. Thin Bread and Butter. Choco- late Cake. Canned Cherries. Tea. Chicken Pie. — Cut chicken into pieces and boil until tender in ju-t enough boiling water to cover. Take out chicken, thicken the liquid with i tablespoonful hour and butter rubbed together until creamy Season to taste. Line a deep baking dish with biscuit crust made thus i quart flour, 2 teaspoonfuls baking powder, and half a cup butter, and a little salt. Wet with milk and roll out H inch thick. After lining the dish, put in chicken and gravy and cover with upper crust. Bake until crust is brown. MONDAY, MAY 8 Breakfast.— Oatmeal with Cream. Warmed over Chow- der. Bread and Butter. Doughnuts. Coffee.

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