When rolls are made in the morning instead of making loaves of bread of the dough that remains keep it cold until the middle of the forenoon. Then roll it out on the table to a thin sheet— as thin as the edge of a dinner plate. Cut it all in squares,about 2^^ inches,p lace a table- spoonful of fruit in the middle of each and lap the corners over the top. Pmch the edges together a little, set the dump- lings in a greased pan and also brush over the tops with a little melted lard or but- ter✪ Raspberry Dumplings. Let rise about 45 minutes, like rolls. Have a large pan of boiling water— a baking pan will do, drop the dumplings in and cook 20 minutes either on top of the stove or in the oven. Serve with sauce, either No. 70; or, hard sauce or cream. Dinner. July 21. Soup — Green corn (6 qts, 30 cents.) Boiled muskalonge, egg sauce (3 lbs, sauce and potatoes, 33 cents.) Potatoes HoUandaise. Boiled smoked tongue and corned beef (few orders, 12 cents.) Roast beef (i rib, 2 lbs, 26 cents.) Roast lamb, mint sauce (5 lbs, 60 cents.) Fricassee of chicken, Parisienne (2 chickens, sauce, etc., 65 cents.) Haricot of mutton, Bourgeoise (13 cents.) Summer cabbage 2 heads io,beets plain stewed 2, tomatoes 12, string beans 6, potatoes 8 — 38 cents. Tapioca custard pudding {2 qts, 20 cents, with sauce, 25 cents.) Cherry and raspberry pie (2 pies, 16 cents.) White Mountain ice cream (36 cents.) Nuts, raisins, cheese, crackers, condi- ments (average, 35 cents.) Bread, butter 10, coffee, tea, sugar 14. Milk 24, cream 10. Total, $447; 35 persons; nearly 13 cents a plate. 720— Green Corn Soup. Any good simple soup not specially flavored may have grated corn and some milk added to it and will be generally acceptable. For a rule for 30 to 35 per- sons take: 5 quarts soup stock. I or 2 quarts milk. I can of corn or a quart of green corn grated. I tablespoon minced onion. % lb, salt pork. Boil a carrot, turnip and onion with the meat, bones and water that makes the stock. Cut the pork in dice and fry it light brown, and then pour away the fat, boil up the milk in the pork pan to obtain the flavor of the frying, and pour all back into the stock pot. Strain into a clean saucepan, add the minced onion, the corn mashed or grated, boil up and sea- son, and sprinkle a little parsley finely minced. 721— Boiled Muskallonge. The muskallonge is fish like the pick- erel. It is convenient sometimes to have another name even for the same fish fcr the purjDOses of a bill of fare. Mark off the fish in individual portions. Have the water ready boiling, put in a bay leaf, an onion and 4 cloves and salt and piece of lemon if at hand, drop in the fish, boil gently at the side of the range not over half an hour. Serve wi^h egg sauce or other kinds suitable for boiled fish, and a spoonful of potato. 722— Potatoes, HoUandaise. Cut raw potatoes in quarters lenghtwise as if to be fried, ^ then trim to a rough kidney shape, boil in salted water, take off before they break, drain, and sprinkle with parsley, melted ^ butter, salt and lemon juice. Serve with the fish on the same plate. There used to be a Dutch kidney potato of small size but much esteemed, ^vhich these cut potatoes are intended to imitate SAN FRANCISCO HOTEL GAZETTE'S 82 and, like those of Holland, are to be simply cooked. 723— Fricassee of Chicken, Parisienne. ✪ Fricassee of Chicken, Parisienne

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When rolls are made in the morning instead of making loaves of bread of the dough that remains keep it cold until the middle of the forenoon. Then roll it out on the table to a thin sheet— as thin as the edge of a dinner plate. Cut it all in squares,about 2^^ inches,p lace a table- spoonful of fruit in the middle of each and lap the corners over the top. Pmch the edges together a little, set the dump- lings in a greased pan and also brush over the tops with a little melted lard or but- ter. Let rise about 45 minutes, like rolls. Have a large pan of boiling water— a baking pan will do, drop the dumplings in and cook 20 minutes either on top of the stove or in the oven. Serve with sauce, either No. 70; or, hard sauce or cream. Dinner. July 21. Soup — Green corn (6 qts, 30 cents.) Boiled muskalonge, egg sauce (3 lbs, sauce and potatoes, 33 cents.) Potatoes HoUandaise. Boiled smoked tongue and corned beef (few orders, 12 cents.) Roast beef (i rib, 2 lbs, 26 cents.) Roast lamb, mint sauce (5 lbs, 60 cents.) Fricassee of chicken, Parisienne (2 chickens, sauce, etc., 65 cents.) Haricot of mutton, Bourgeoise (13 cents.) Summer cabbage 2 heads io,beets plain stewed 2, tomatoes 12, string beans 6, potatoes 8 — 38 cents. Tapioca custard pudding {2 qts, 20 cents, with sauce, 25 cents.) Cherry and raspberry pie (2 pies, 16 cents.) White Mountain ice cream (36 cents.) Nuts, raisins, cheese, crackers, condi- ments (average, 35 cents.) Bread, butter 10, coffee, tea, sugar 14. Milk 24, cream 10. Total, $447; 35 persons; nearly 13 cents a plate. 720— Green Corn Soup. Any good simple soup not specially flavored may have grated corn and some milk added to it and will be generally acceptable. For a rule for 30 to 35 per- sons take: 5 quarts soup stock. I or 2 quarts milk. I can of corn or a quart of green corn grated. I tablespoon minced onion. % lb, salt pork. Boil a carrot, turnip and onion with the meat, bones and water that makes the stock. Cut the pork in dice and fry it light brown, and then pour away the fat, boil up the milk in the pork pan to obtain the flavor of the frying, and pour all back into the stock pot. Strain into a clean saucepan, add the minced onion, the corn mashed or grated, boil up and sea- son, and sprinkle a little parsley finely minced. 721— Boiled Muskallonge. The muskallonge is fish like the pick- erel. It is convenient sometimes to have another name even for the same fish fcr the purjDOses of a bill of fare. Mark off the fish in individual portions. Have the water ready boiling, put in a bay leaf, an onion and 4 cloves and salt and piece of lemon if at hand, drop in the fish, boil gently at the side of the range not over half an hour. Serve wi^h egg sauce or other kinds suitable for boiled fish, and a spoonful of potato. 722— Potatoes, HoUandaise. Cut raw potatoes in quarters lenghtwise as if to be fried, ^ then trim to a rough kidney shape, boil in salted water, take off before they break, drain, and sprinkle with parsley, melted ^ butter, salt and lemon juice. Serve with the fish on the same plate. There used to be a Dutch kidney potato of small size but much esteemed, ^vhich these cut potatoes are intended to imitate SAN FRANCISCO HOTEL GAZETTE'S 82 and, like those of Holland, are to be simply cooked. 723— Fricassee of Chicken, Parisienne.

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