Monday

* Potato Soup (p. 98, Vol. I.)

Fried Cod Steaks or Stuffed Brill

Egg Salad

Date Pudding

Cheese Pudding

Tuesday

Scotch Cabbage Soup

Baked Fish Souffle

Coffee Pudding

Eggs in Tomatoes

Wednesday

* Haricot Puree (p. 400, Vol. I.)

Boiled Salt Fish Egg Sauce

Parsnips. *Baked Potatoes (p.773, Vol. I.)

Baked Chocolate Pudding

Cheese Fritters

Thursday

* Normandy Soup (p. 400, Vol. I.) Fried Whiting. Anchovy Sauce

Curried Eggs Semolina Mould and Stewed Rhubarb

Friday

White Vegetable Soup

Salt Fish Balls

Egg and Celery Cutlets

* Cassolettes of Mixed Vegetables (p. 897,

Vol. II.) * Apple Amber (p. 541, Vol.1.)

Saturday

* Lentil Soup (p. 400, Vol. I.) Creamed Fish in Potato Border

Devilled Eggs

Normandy Pippins and Cream

Macaroni Cheese

Sunday

* Clear Soup a la Julienne (p. 97, Vol. I.)

* Calf's Brain Fritters (p. 401, Vol. I.)

Roast Beef

* Baked Potatoes (p. 773, Vol. I.).

* Tomatoes au Gratin (p. 1013, Vol. II.)

* Apple Charlotte (p. 1014, Vol. II.)

* Olives a la Madras (p. 94, Vol. I.)

Note. - The recipes for all dishes marked with an asterisk have been given in previous numbers. Where "stock" is mentioned in soup, substitute milk or milk and water