MONDAY.

Hotch-Potch.  Sausage Rolls.  Canary Pudding with Appel-Moes.

TUESDAY.

Clear Soup.  Savoury Lentil Pie.  Lemon Cream.

WEDNESDAY.

Tomato Soup.  Scotch Haggis.  Cobden Pudding.

THURSDAY.

Mock Hare Soup.  Kedgeree.  Provost Nuts Pudding.

FRIDAY.

White Soubise Soup.  Sea Pie.  Banana Custard.

SATURDAY.

Split Green Pea Soup.  Macaroni Egg Cutlets.  German Tart.

NOTE.—­The above is only an outline.  Vegetables, &c., will be added as they are in season.

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ADDITIONAL RECIPES.

SOUPS.

Nut Soup.

One pint boiling water, 3 tablespoons grated walnut or walnut meat preparation, some onions sliced, spoonful gravy essence, 1/2 lb. sliced tomatoes, a little “Nutter.”  Make the fat hot and fry onions lightly, add sliced tomatoes and grated nuts, and stir for a few minutes.  Pour boiling water over, and allow all to simmer for 20 to 30 minutes; season to taste, and serve.

Split Green Pea Soup.

One lb. split green peas, 1/2 lb. onions, 1/2 lb. carrots, 2 quarts boiling water; scald peas with hot water, and put on with the 2 quarts (8 breakfast cupfuls) boiling water, and the onions chopped small.  Simmer for an hour, and add the carrot flaked or chopped small.  Cook for another hour, add seasoning, herbs, parsley, &c., and it is ready for use.  This is a most delicious and nourishing soup, and very quickly and easily prepared.  Can be varied by using tomatoes instead of the carrots, or by the addition of any other vegetables as cauliflower, leeks, spring onions, &c., also by substituting 4 to 6 ozs. rice or barley for same quantity peas.

Simple White Soup.

One large onion, 1 large potato, 1 tablespoonful oatmeal, 1 tablespoonful butter.  Boil gently 1 hour in 2 breakfast cupfuls milk and 1 of water.  Pass through a fine sieve, and serve very hot.  May be varied by substituting Provost Nuts or Marshall’s “Cerola” for the oatmeal.

Plasmon Vegetable Soup.

Two carrots, 2 turnips, 1 leek, 1 onion, 1-1/2 oz. butter, 1 teaspoonful celery seed, 2 lumps sugar, 1 bay leaf, 1 pint Plasmon white stock, 1 oz. flour, 1 gill milk, salt and pepper.  Shred vegetables into thin strips.  Melt butter, and add Plasmon stock while boiling.  Cook till vegetables tender.  Blend flour and milk smoothly, and add gradually, also seasoning.  Boil a few minutes longer.  For