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

Orange Cream Bon-bons. — Grate the rind of a thick-skinned orange, taking off only the yellow, oily surface. Mix with a piece of almond paste as large as an egg and a half teaspoonful of lemon juice. Work them together with as much confectioners' sugar as will make a firm, dry paste. Break off little pieces and roll into balls. The grated peel from one orange makes quite a number, as the flavor is strong. Sprinkle with confectioners' sugar. The almond paste can be bought at any first-class grocery store. Candied Nuts. — Three cups of sugar, one-half cup of water; boil till it candies, then add a little cream of tartar dissolved in water. Drop in halves of walnuts; let them remain a few minutes, then dip out one by one and place on buttered tins or paper. Figs, dates or sections of oranges are nice prepared in thisway. FRUIT SAGO. A dainty school lunch and a wholesome appetizer, and one that proves a general favorite, is a Norwegian dish made with sago and fruit juice as follows: Draw the juice from a pound of any kind of fruit, red currants raspberries, blackberries, plums and grapes are especially nice for this purpose — strain it off and add water to make the quantity one quart; put this in an agate saucepan, and when it boils add four heaping tablespoonfuls of small sago which has been well washed; stir this over the fire until it thickens and until all the grains are clear, which will be from ten to fifteen minutes; then sweeten to taste and fill into jelly glasses. A little cream to serve with it is a great improvement. r MONDAY, MAY Breakfast.— Wheat Germ with Cream. Scrambled Eggs. Bread and Butter. Doughnuts. Coffee. Dinner.— Potato Soup. Chicken Croquettes. Baked Potatoes. Spinach. Bread and Butter. Baked Custard. Supper.— Cheese. Crackers. Stewed Fruit. Cake. Tea. Potato Soup. — 6 boiled and mashed potatoes, i quart milk, li pound butter. Season with pepper and salt. While mashing the potatoes, add the melted butter and pour in gradually the boiling milk. Stir well and strain through a sie ve, heat again. ^ Beat an egg, put in a tureen and pour over the soup, when ready to serve. TUESDAY, MAY Mutton Chops. Breakfast. — Oatmeal with Cream. Mutton Chops. Bread and Butter. Coffee. Dinner.— Roast of Veal. Gravy. Mashed Potatoes. Stewed Tomatoes. Bread and Butter. Cocoanut Pudding. Supper.— Cold Roast Veal. Bread and Butter. Canned Cherries, Cake. Cocoa. • Roast OF Veal.— Stuff with lightly seasoned and very moist dressing. Tie into shape, dredge with salt, pepper and flour. Put strips of pork over the top and bake allowing ^ hour to a pound. Add water when the flour has browned and baste often. Breakfast. — Hominy with Cream. Veal Hash. Warmed Potatoes. Bread and Butter. Coffee. Dinner.— Beef Steak. Baked Potatoes. Spinach. Bread and Butter. Cottage Pudding. Supper.— Mayonnaise of Lettuce.. Thin Bread and Butter. Orange Marmalade. Cake. Tea. HoMiNv — I cup milk, 3 cups boiling' water, i cup hominy, i tea- Dnful salt. Steam in a double boiler for i hour. MAY Breakfast.— Stewed Prunes. Bread and Butter. Hominy Griddle Cakes with Maple Syrup. Coffee. Dinner.— Roast Beef. Gravy. Mashed Potatoes. Asparagus.