PLAIN FAMILY DINNERS FOR APRIL.

1961. Sunday.-1. Clear gravy soup. 2. Roast haunch of mutton, sea-kale, potatoes. 3. Rhubarb tart, custards in glasses.

1962. Monday.-1. Crimped skate and caper sauce. 2. Boiled knuckle of veal and rice, cold mutton, mashed potatoes. 3. Baked plum-pudding.

1963. Tuesday.-1. Vegetable soup. 2. Toad-in-the-hole, made from remains of cold mutton. 3. Stewed rhubarb and baked custard pudding. 2. Boiled beef, carrots,

1964. Wednesday.-1. Fried soles, anchovy sauce. suet dumplings. 3. Lemon pudding.

1965. Thursday.-1. Pea-soup made with liquor that beef was boiled in. 2. Cold beef, mashed potatoes, mutton cutlets and tomato sauce. 3. Macaroni.

1966. Friday.-1. Bubble-and-squeak, made with remains of cold beef. Roast shoulder of veal stuffed, spinach, potatoes. 2. Boiled batter pudding and sweet sauce.

1967. Saturday.-1. Stewed veal with vegetables, made from the remains of the shoulder. Broiled rump-steaks and oyster sauce. 2. Yeast-dumplings.

1968. Sunday.-1. Boiled salmon and dressed cucumber, anchovy sauce. 2. Roast fore-quarter of lamb, spinach, potatoes, mint sauce. 2. Rhubarb tart, cheesecakes.

1969. Monday.-1. Curried salmon, made with remains of salmon, dish of boiled rice. 2. Cold lamb, rumpsteak-and-kidney pudding, potatoes. 3. Spinach and poached eggs.

1970. Tuesday.-1. Scotch mutton broth with pearl barley. 2. Boiled neck of mutton, caper sauce, suet dumplings, carrots. 3. Baked rice-pudding.

1971. Wednesday.—1. Boiled mackerel and melted butter or fennel sauce, potatoes. 2. Roast fillet of veal, bacon, and greens. 3. Fig pudding.

1972. Thursday.-1. Flemish soup. 2. Roast loin of mutton, brocoli, potatoes; veal rolls made from remains of cold veal. 3. Boiled rhubarb pudding.

1973. Friday.-1. Irish stew or haricot, made from cold mutton, minced veal. 2. Half-pay pudding.

1974 Saturday.-1. Rump-steak pie, broiled mutton-chops. 2. Baked arrowroot pudding.

1976.-DINNER FOR 12 PERSONS (May).

First Course.

White Soup. Asparagus Soup.

Salmon Cutlets.

Boiled Turbot and Lobster Sauce.

Entrees.

Chicken Vol-au-Vent. Lamb Cutlets and Cucumbers.

Stewed Mushrooms.

Second Course.

Fricandeau of Veal.

Roast Lamb. Haunch of Mutton. Boiled and Roast Fowls. Vegetables.

Third Course.

Ducklings. Goslings.

Charlotte Russe. Vanilla Cream. Gooseberry Tart. Custards.

1977.-DINNER FOR 10 PERSONS (May).

Saddle of Mutton. Half Calf's Head, Tongue, and Brains. Braised Ham.

Roast Fillet of Veal. Boiled Leg of Lamb. Asparagus.

Third Course.
Ducklings.

Gooseberry Tart. Custards. Fancy Pastry. Soufflé.

Dessert and Ices.

1979.-DINNER FOR 6 PERSONS (May).-L.
First Course.
Vermicelli Soup.

Boiled Salmon and Anchovy Sauce.

1980.-DINNER FOR 6 PERSONS (May).

Soufflé of Rice.

Third Course.

Roast Leveret. Salad.

Ramakins. Strawberry-jam Tartlets. Orange Jelly.

Dessert.

1981.-DINNER FOR 6 PERSONS (May).-IIL

1982.-DINNER FOR 6 PERSONS (May).-IV.

PLAIN FAMILY DINNERS FOR MAY.

1983. Sunday.-1. Vegetable soup. 2. Saddle of mutton, asparagus and potatoes. 3. Gooseberry tart, custards.

1984. Monday.-1. Fried whitings, anchovy sauce. mashed potatoes, stewed veal. 3. Fig pudding.

2. Cold mutton,

1985. Tuesday.-1. Haricot mutton, made from remains of cold mutton, rump-steak pie. 2. Macaroni.

1986. Wednesday.-1. Roast loin of veal and spinach, boiled bacon, mutton cutlets and tomato sauce. 2. Gooseberry pudding and cream.

1987. Thursday.-1. Spring soup. 2. Roast leg of lamb, mint sauce. spinach, curried veal and rice. 3. Lemon pudding.

1988. Friday.-1. Boiled mackerel and parsley-and-butter. rump-steak, cold lamb and salad. 3. Baked gooseberry pudding.

2. Stewed

1989. Saturday.-1. Vermicelli. 2 Rump-steak pudding, lamb cutlets, and cucumbers. 3. Macaroni.

1990. Sunday.-1. Boiled salmon and lobster or caper sauce. 2. Roast lamb, mint sauce, asparagus, potatoes. 3. Plum-pudding, gooseberry tart.

1991. Monday.-1. Salmon warmed in remains of lobster sauce and garnished with croûtons. 2. Stewed knuckle of veal and rice, cold lamb and dressed cucumber. 3. Slices of pudding warmed, and served with sugar sprinkled over. Baked rice pudding.

1992. Tuesday.-1. Roast ribs of beef, horseradish sauce, Yorkshire pudding, spinach and potatoes. 2. Boiled lemon pudding.

1993. Wednesday.-1. Fried soles, melted butter. 2. Cold beef and dressed cucumber or salad, veal cutlets and bacon. 3. Baked plum-pudding.

1994. Thursday.-1. Spring soup. 2. Calf's liver and bacon, broiled beefbones, spinach and potatoes. 3. Gooseberry tart.

1995. Friday.-1. Roast shoulder of mutton, baked potatoes, onion sauce, spinach. 2. Currant dumplings.

1996. Saturday.-1. Broiled mackerel, fennel sauce or plain melted butter. 2. Rump-steak pie, hashed mutton, vegetables. 3. Baked arrowroot pudding.