led ham, spinach and
potatoes. 2. Rhubarb tart, custards in glasses, bread-and-butter
pudding.

1947. _Monday_.--1. Baked soles, potatoes. 2. Minced veal and rump-steak
pie. 3. Somersetshire dumplings with the remains of custards poured
round them; marmalade tartlets.

1948. _Tuesday_.--1. Gravy soup. 2. Boiled leg of mutton, mashed
turnips, suet dumplings, caper sauce, potatoes, veal rissoles made with
remains of fillet of veal. 3. Cheese.

1949. _Wednesday_.--1. Stewed mullets. 2. Roast fowls, bacon, gravy, and
bread sauce, mutton pudding, made with a few slices of the cold meat and
the addition of two kidneys. 3. Baked lemon pudding.

1950. _Thursday_.--1. Vegetable soup made with liquor that the mutton
was boiled in, and mixed with the remains of gravy soup. 2. Roast ribs
of beef, Yorkshire pudding, horseradish sauce, brocoli and potatoes. 3.
Apple pudding or macaroni.

1951. _Friday_.--1. Stewed eels, pork cutlets and tomato sauce. 2. Cold
beef, mashed potatoes. 3. Plum tart made with bottled fruit.

1952. _Saturday_.--1. Rump-steak-and-kidney pudding, broiled beef-bones,
greens and potatoes. 2. Jam tartlets made with pieces of paste from plum
tart, baked custard pudding.

APRIL.

1953.--DINNER FOR 18 PERSONS.

_First Course._

Spring Soup,
removed by
Salmon and Lobster Sauce.

Fillet of Mackerel. Vase of Fried Smelts.
Flowers.

Soles a la Creme.

_Entrees._

Lamb Cutlets and Asparagus Peas.

Curried Lobster. Vase of Oyster Patties.
Flowers.

Grenadines de Veau.

_Second Course._

Roast Ribs of Lamb.

Larded Capon.

Stewed Beef A la Vase of Boiled Ham.
Jardiniere. Flowers.

Spring Chickens.

Braised Turkey.

_Third Course._

Ducklings,
removed by
Cabinet Pudding.

Clear Jelly. Charlotte a la Parisienne. Orange Jelly.

Raspberry Jam Turtles. Vase of Cheese-Cakes.
Victoria Sandwiches. Flowers. Rhubarb Tart.

Raspberry Cream.

Nesselrode Pudding.

DESSERT AND ICES.

1954.--