Sunday. Breakfast — Breakfast toast, fried veal cutlets, sliced tomatoes. Dinner — Roast of lamb with mint sauce, currant jelly, new potatoes, green pease, gelinola salad with fruit; strawberry short cake. Supper — Light rolls, cold lamb, jelly and cake. Monday. Breakfast — Plain bread, minced lamb with poached eggs on toast. Dinner — Meat pie. new potatoes, asparagus, lettuce ; cherry pie, lady fingers. Supper — Rusk, sardine jelly, baked rhubarb. Tuesday. Breakfast — Plain bread, broiled bacon, fried potatoes. Din- ner— Chicken soup, smothered chickens, creamed potatoes, tomatoes, Paris pudding, oranges. Supper — Waffles, cold pressed meat, jelly cake. Wednesday. Breatfast — Muffins, codfish, boiled eggs. Dinner — ^Veal stew, potatoes mashed or baked, spinach, rhubarb sauce ; plain batter pud- ding with sauce, cake and fruit. Supper— Toasted muffins, cold veal, bache- lor's buttons. Thursday. Breakfast — Sally Lunn, broiled ham, scrambled eggs, fried potatoes. Dinner — Roast beef with potatoes, carrots, parsnips, lettuce and onion salad; cream pie. Supper — ^Toasted Bally Lunn, cold oeef sliced, tea buns, fruit. Friday. J?reaibfa8t— Breakfast rolls, broiled beefsteak, omelet. Dinner —Barley soup, baked fish with egg sauce, stewed parsnips, potatoes, aspara- gus, pates of sweet-bread, lettuce mayonnaise; perfection cream padding, Btrawberries. Supper — Cold rolls, sliced lamb, cake jelly. A year's bills of pare. 617 Saturday, Breakfast — "Waffles with maple syrup, scalloped fish, creamed potatoes. Dinner — Ham boiled with greens, yonng turnips; rhubarb pie, tapioca jelly. Supper — Plain bread, shaved bam, hot buna and fruit. June. Sunday. Br/»a^a<t--Light rolls, broiled beefsteak, sliced tomatoes, omelets. Dinner — Raspberry soup, boiled chicken, mashed potatoes, green pease, pickled beets ; strawberry bavarian cream. Supper — Cold roils, cold chicken, toast with jelly fruit. Monday, Breakfast — Corn cakes, fried clams, potatoes, or hominy cro- quettes. Dinner— 'Veti soup, roast beef with potatoes, string beans, young onions; raspberry blanc-mange, oranges or bananas and cake. Supper — buns, cold beef sliced, cherries, lemon cake.- Tuesday, Breakfast — Waffles, breakfast stew, fried potatoes. Dinner — Meat pie, asparagus toast, potatoes, lettuce ; raspberry float Supper — Cold buns, chopped dried beef, raspberry cream, cakes. Wednesday, Breakfast — Cream toast, broiled beefsteak, boiled eggs, stewed tomatoes. Dinner — Fruit soup, lamb cutlets broiled and served with green pease, summer squash, youn^ onions, pickled beets; strawberries, cakes. Supper — Cold biscuits, canned salmon, fruit. Thursday, Breakfast — Gr-aham bread, beefsteak smothered with onions, tomatoes. ^nner—Boiled beef with soiip, potatoes, string beans ; cherry dumplings with sauce, cakes. Supper— ToABted Graham bread, cold beef, currants. Friday. Breakfast — Corn pone, broiled ham, omelet, hominy fritters. Dinner — Boiled salmon or some other variety of fresh fish either fried, baked or fricasseed ; mashed pototoes, Lima beans, squash, cucumbers ; oranges. Supper — Cold pone sliced and toasted in the oven, cold tongue, sponge cake with fruit. Saturday. Breakfast — French rolls, broiled liver, tomatoes. Dinner — Stewed lamo with mint sauce, potatoes, squash, beets; strawberries and cream✪ Stewed Lamb with Mint Sauce. Supper — Cold sliced lamb, sweet muffins with stewed cherries. July.

AI-modernized reading of the original text

Sunday. Breakfast — Breakfast toast, fried veal cutlets, sliced tomatoes. Dinner — Roast of lamb with mint sauce, currant jelly, new potatoes, green pease, gelatine salad with fruit; strawberry short cake. Supper — Light rolls, cold lamb, jelly and cake. Monday. Breakfast — Plain bread, minced lamb with poached eggs on toast. Dinner — Meat pie. new potatoes, asparagus, lettuce ; cherry pie, lady fingers. Supper — Rusk, sardine jelly, baked rhubarb. Tuesday. Breakfast — Plain bread, broiled bacon, fried potatoes. Dinner— Chicken soup, smothered chickens, creamed potatoes, tomatoes, Paris pudding, oranges. Supper — Waffles, cold pressed meat, jelly cake. Wednesday. Breakfast — Muffins, codfish, boiled eggs. Dinner — Veal stew, potatoes mashed or baked, spinach, rhubarb sauce ; plain batter pudding with sauce, cake and fruit. Supper — Toasted muffins, cold veal, bachelor's buttons. Thursday. Breakfast — Sally Lunn, broiled ham, scrambled eggs, fried potatoes. Dinner — Roast beef with potatoes, carrots, parsnips, lettuce and onion salad; cream pie. Supper — Toasted Sally Lunn, cold beef sliced, tea buns, fruit. Friday. Breakfast — Breakfast rolls, broiled beefsteak, omelet. Dinner —Barley soup, baked fish with egg sauce, stewed parsnips, potatoes, asparagus, pâtes of sweet-bread, lettuce mayonnaise; perfection cream pudding, strawberries. Supper — Cold rolls, sliced lamb, cake jelly. A year's bills of pare. 617 Saturday. Breakfast — Waffles with maple syrup, scalloped fish, creamed potatoes. Dinner — Ham boiled with greens, yonng turnips; rhubarb pie, tapioca jelly. Supper — Plain bread, shaved bam, hot buns and fruit. June. Sunday. Br/»a^a<t--Light rolls, broiled beefsteak, sliced tomatoes, omelets. Dinner — Raspberry soup, boiled chicken, mashed potatoes, green pease, pickled beets ; strawberry bavarian cream. Supper — Cold roils, cold chicken, toast with jelly fruit. Monday, Breakfast — Corn cakes, fried clams, potatoes, or hominy croquettes. Dinner— 'Veti soup, roast beef with potatoes, string beans, young onions; raspberry blanc-mange, oranges or bananas and cake. Supper — buns, cold beef sliced, cherries, lemon cake.- Tuesday, Breakfast — Waffles, breakfast stew, fried potatoes. Dinner — Meat pie, asparagus toast, potatoes, lettuce ; raspberry float Supper — Cold buns, chopped dried beef, raspberry cream, cakes. Wednesday, Breakfast — Cream toast, broiled beefsteak, boiled eggs, stewed tomatoes. Dinner — Fruit soup, lamb cutlets broiled and served with green pease, summer squash, youn^ onions, pickled beets; strawberries, cakes. Supper — Cold biscuits, canned salmon, fruit. Thursday, Breakfast — Gr-aham bread, beefsteak smothered with onions, tomatoes. ^nner—Boiled beef with soiip, potatoes, string beans ; cherry dumplings with sauce, cakes. Supper— ToABted Graham bread, cold beef, currants. Friday. Breakfast — Corn pone, broiled ham, omelet, hominy fritters. Dinner — Boiled salmon or some other variety of fresh fish either fried, baked or fricasseed ; mashed pototoes, Lima beans, squash, cucumbers ; oranges. Supper — Cold pone sliced and toasted in the oven, cold tongue, sponge cake with fruit. Saturday. Breakfast — French rolls, broiled liver, tomatoes. Dinner — Stewed lamo with mint sauce, potatoes, squash, beets; strawberries and cream. Supper — Cold sliced lamb, sweet muffins with stewed cherries. July.

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Stewed Lamb with Mint Sauce

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