Bread and Butter. Strawberry Sponge. Supper.— Scalloped Beef. Bread and Butter. Canned Peaches. Cake. Cocoa. Strawberry Sponge. — i quart strawberries, % box gelatine, ij^ cups water, i cup sugar, juice i lemon, beaten whites of 4 eggs. Soak gelatine in fi cup water, mash the berries and add half the sugar to them. Boil the remainder of sugar and the cup of water gently 20 minutes. Rub the berries through a fine sieve. Add gela- tine toboiling syrup, take from the fire and add berry juice. Place the bowl in pan of ice water and beat with egg beater five min- utes. Add beaten whites and beat till it begins to thicken. Pour into well wet moulds and set on ice. Serve with cream. SATURDAY, MAY 19 Breakfast.— Broiled Beef Steak. Warmed Potatoes. Bread and Butter. Hominy Griddle Cakes with Maple Syrup. Coffee. Dinner.— Roast Beef. Gravy. Browned Baked Potataes. Let tuce. Bread and Butter. Bananas. Supper.— Sliced Beef. Bread and Butter. Stewed Fruit. Cara- mel Cake. Tea. Caramel Cake. — Cake. — i cup sugar✪ Strawberry Sponge, 's cup milk, K cup but- ter, 2 eggs, I teaspoonful cream tartar, \.n teaspoonful soda, 3 cups flour. CaravieL—-> cups sugar, -i cup milk, butter size of an egg, I ublespoonful cocoa. Boil 10 minutes, flavor with i teaspoonful vanilla. Beat till cool. SATURDAY, MAY 20 Breakfast.— Wheat Germ with Cream. Creamed Fish. Bread and Butter. Doughnuts. Coffee. Dinner.— Ham and Eggs. Baked Potatoes. Asparagus. Bread and Butter. Nuts and Raisins. Supper.— Potatoe Salad. Bread and Butter. Fruit. Cake. Tea. PoTATOE Salad. — Cut hot boiled potatoes into thin slices and while they are hot mi.x with the following dressing : i teaspoonful mustard, ?,< teaspoonful salt, \2 teaspoonful sugar, a little pepper, dissolve in a very little cold water. Add 3 tablespoonfuls melted butter, II tablespoonfuls vinegar, 2 well beaten eggs✪ Potato Salad. Cook about ■x minutes or until thick. After mixing with potatoes, place on ice. Just before serving place a tablespoonful on lettuce leaves and if the flavor is liked add a little chopped onion. SUNDAY, MAY 21 Breakfast.— California Breakfast Food with Cream. Salt Fish Balls. Creamed Poutoes. Hot Rolls. Coffee. Dinner.— Roast Lamb. Mint Sauce. Mashed Potatoes. Mayon- naise of Lettuce. Bavarian Cream. Supper.— Sardines Garnished with Sliced Lemon. Thin Bread and Butter, Preserves. Cake. Tea. Roast Lamb,— A hind quarter of Iamb weighing 8 pounds, should be cooked \\i hours. The meat should be placed on a rack and the bottom of the pan covered with water, and the lamb basted with it often. Dredge with flour, salt and pepper. Serve with a brown gravy✪ Roast Lamb. MONDAY, MAY 22 Breakfast. — Indian Mush with Cream. Hash. Warmed Potat6es. Bread and Butter. Coffee. Dinner.— Broiled Beef Steak. Rice, Potatoes, Jelly Crackers, Supper. — Cheese, Rice Croquettes with Maple Syrup. Chocolate Cake. Tea, Steamed Rice. — Pour two cups of boiling water on one cup of well washed rice, add J^a teaspoonful of salt. ✪ Steamed Rice Cook in the double boil- er 30 minutes. Remove the cover, stir with a fork to let the steam escape, and dry off the rice. TUESDAY, MAY 23 Bread and Breakfast.— Poached Eggs on Toast. Fried Indian Mush with Maple Syrup. Coffee. Dinner,— Veal Cutlets. Parsnips. New Potatoes.

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Bread and Butter. Strawberry Sponge. Supper.— Scalloped Beef. Bread and Butter. Canned Peaches. Cake. Cocoa. Strawberry Sponge. — i quart strawberries, % box gelatine, ij^ cups water, i cup sugar, juice i lemon, beaten whites of 4 eggs. Soak gelatine in fi cup water, mash the berries and add half the sugar to them. Boil the remainder of sugar and the cup of water gently 20 minutes. Rub the berries through a fine sieve. Add gela- tine toboiling syrup, take from the fire and add berry juice. Place the bowl in pan of ice water and beat with egg beater five min- utes. Add beaten whites and beat till it begins to thicken. Pour into well wet moulds and set on ice. Serve with cream. SATURDAY, MAY 19 Breakfast.— Broiled Beef Steak. Warmed Potatoes. Bread and Butter. Hominy Griddle Cakes with Maple Syrup. Coffee. Dinner.— Roast Beef. Gravy. Browned Baked Potataes. Let tuce. Bread and Butter. Bananas. Supper.— Sliced Beef. Bread and Butter. Stewed Fruit. Cara- mel Cake. Tea. Caramel Cake. — Cake. — i cup sugar, 's cup milk, K cup but- ter, 2 eggs, I teaspoonful cream tartar, \.n teaspoonful soda, 3 cups flour. CaravieL—-> cups sugar, -i cup milk, butter size of an egg, I ublespoonful cocoa. Boil 10 minutes, flavor with i teaspoonful vanilla. Beat till cool. SATURDAY, MAY 20 Breakfast.— Wheat Germ with Cream. Creamed Fish. Bread and Butter. Doughnuts. Coffee. Dinner.— Ham and Eggs. Baked Potatoes. Asparagus. Bread and Butter. Nuts and Raisins. Supper.— Potatoe Salad. Bread and Butter. Fruit. Cake. Tea. PoTATOE Salad. — Cut hot boiled potatoes into thin slices and while they are hot mi.x with the following dressing : i teaspoonful mustard, ?,< teaspoonful salt, \2 teaspoonful sugar, a little pepper, dissolve in a very little cold water. Add 3 tablespoonfuls melted butter, II tablespoonfuls vinegar, 2 well beaten eggs. Cook about ■x minutes or until thick. After mixing with potatoes, place on ice. Just before serving place a tablespoonful on lettuce leaves and if the flavor is liked add a little chopped onion. SUNDAY, MAY 21 Breakfast.— California Breakfast Food with Cream. Salt Fish Balls. Creamed Poutoes. Hot Rolls. Coffee. Dinner.— Roast Lamb. Mint Sauce. Mashed Potatoes. Mayon- naise of Lettuce. Bavarian Cream. Supper.— Sardines Garnished with Sliced Lemon. Thin Bread and Butter, Preserves. Cake. Tea. Roast Lamb,— A hind quarter of Iamb weighing 8 pounds, should be cooked \\i hours. The meat should be placed on a rack and the bottom of the pan covered with water, and the lamb basted with it often. Dredge with flour, salt and pepper. Serve with a brown gravy. MONDAY, MAY 22 Breakfast. — Indian Mush with Cream. Hash. Warmed Potat6es. Bread and Butter. Coffee. Dinner.— Broiled Beef Steak. Rice, Potatoes, Jelly Crackers, Supper. — Cheese, Rice Croquettes with Maple Syrup. Chocolate Cake. Tea, Steamed Rice. — Pour two cups of boiling water on one cup of well washed rice, add J^a teaspoonful of salt. Cook in the double boil- er 30 minutes. Remove the cover, stir with a fork to let the steam escape, and dry off the rice. TUESDAY, MAY 23 Bread and Breakfast.— Poached Eggs on Toast. Fried Indian Mush with Maple Syrup. Coffee. Dinner,— Veal Cutlets. Parsnips. New Potatoes.

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