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

Dinner.- Broiled Beef Steak. Baked Potatoes. Lettuce. Bread and Butter. Lemon Pie. Cheese. Supper.- Boston Brown Bread. Baked Beans. Fruit Cake. Cocoa. ■ Oatmkal. — I cup oatmeal, i teaspoonful salt, i quart boiling water. Cook in a double boiler and cook i hour. Remove the cover, stir with a fork, take from fire and leave lid off for a few minutes, to dry off the oatmeal. MAY Breakfast.— California Breakfast Food with Cream. Liver and Bacon. Bread and Butter. Coffee. Dinner.— Broiled Mutton Chops. French Fried Potatoes. Spinach. Bread and Butter. Boiled Tapioca Pudding. Supper. — Dried Beef. Sally Lunn. Fruit. Cake. Chocolate Sally Lunn.— i pint flour, 2 teaspoonfuls baking powder, 1/4 teaspoonful salt. Beat 2 eggs, whites and yolks separately. Add to the yolks 1/2 cup sweet milk. Stir slowly into the flour and add 1/4 cup melted butter. Stir in the whites last. Bake till a nice brown. Serve hot. Breakfast.— Hominy with Cream. Salt Fish Balls. Warmed Potatoes. Bread and Butter. Coffee. Dinner.— Corned Beef. Cabbage. Potatoes. Bread and Butter. Custard Souffle. Supper.— Cold Sliced Corned Beef. Bread and Butter. Canned Fruit. Cake. Tea. Custard Souffle.— Rub 2 scant tablespoonfuls butter to a cream. Add 2 scant tablespoonfuls flour. Pour over this gradually i cup hot milk and cook 8 minutes in a double boiler, stirring often. Beat yolks of four eggs, and 2 tablespoonfuls sugar, stir into the milk and set away to cool. '-^ hour before serving beat whites of four eggs stiff, and add to the mixture lightly. Bake in buttered pudding dish in a moderate oven 36 minutes. Serve at once. THURSDAY, MAY Breakfast.— Corned Beef Hash. Bread and Butter. Hominy Griddle Cakes with Maple Syrup. Coffee. Dinner.— Broiled Beef Steak. Baked White Potatoes. Spinach. Bread and Butter. Custard. Supper.— Little Neck Clam Saute. Bread and Butter. Fruit. Cake. Cocoa. Little Neck Clam Saute.— 100 clams, 3/4 cup butter, 1 tablespoonful chopped parsley, 2 tablespoonfuls lemon juice. 1/4 teaspoonful pepper, 2 level teaspoonfuls salt, and 2 level teaspoonfuls of dried bread and cracker crumbs. Put the butter in a saucepan, and place on the fire. When hot, add the lemon juice, parsley and crumbs, stir for one minute, then add the clams, salt and pepper. Cook for five minutes, stirring alt the time. Serve at once on toast. MAY Breakfast.— Indian Mush with Cream. Omelet. Warmed Potatoes. Bread and Butter. Coffee. Dinner.— Baked Shad. Fried Shad Roes. Boiled Potatoes. Cold Slaw. Bread and Butter. Steamed Pudding. Supper.— Mayonnaise of Lettuce. Bread and Butter. Cheese. Fruit. Cake. Tea. Fried Shad Roes.— Wash the roes and cook them 10 minutes in boiling salted water. Take them off the stove and plunge them into cold water. Drain and roll in beaten egg. then in fine cracker crumbs and fry till brown in smoking hot salt pork. SATURDAY, MAY Breakfast.— Creamed Fish. Warmed Potatoes. Bread and Butter. Fried Indian Mush with Maple Syrup. Coffee, Dinner.— Tomatoe or Mock Bisque Soup with Crackers. Lobster Salad. Bread and Butter. Suet Pudding. Supper.- Egg Vermicelli. Hot Rolls. Fruit. Cake. Cocoa. Lobster Salad.— Cut the lobster meat into small pieces, add