486 MENUS.
��FRIDAY,
BREAKFAST, DINNER.
Bananas. Vermicelli Soup 42.
Steamed Oatmeal 276. Stewed Codfish 64. Baked Shad with Dressing 55
Bread Omelet 234. Boiled Potatoes 192. Scalloped Potatoes 194.
Hot Cross Buns 255. . c . . . ,
Dro*n Bread 244. Coffee 4S8. SplDach Wlth ESS * 212 '
Veal Croquettes 129.
��Olives.
LUNCHEON. Ft* padding 404.
Rissoles of Chicken 88. Chocolate Eclairs 308.
Patted Fish 62. Nun's Toast 277. Potato Biscuit 384. Fruit
Lemon Cake 295. Peach Jelly 434. Tea 460. Coffee 458.
SATURDAY.
BREAKFAST. DINNER.
Stewed Apricots. Sam? fTS. Onion Soup 41.
Broiled Ham 151. Fried Eggs 228. Pot Roast 112.
Sweet Potatoes Fried 198. Newport Waffle* 260. Mahed Potatoes 192.
Flannel Cake. 262 Coffee 458. Boiled Onio|U ^
Lobster Patties 70.
LUNCHEON. Lettuce 176, with Mayonnaise 169,
Veal Stew 131. Scalloped Ckeew 222. Pineapple Charlotte Ru* 364,
PoUto Croquettes 196. Radishes 17S. L * d r Fm S er3 312 -
Boston Brown Bread 244. Ginger Snaps 309. N t8. Raisins.
Canned Grapes 439. Chocolate 461. Coffee 4S8.
��MAY.
��SUNDAY.
BREAKFAST. DINNER.
Sliced Pineapp'e. Oat Flakes 275. Cream o{ Asparagus Soup 36.
Fried Chicken 90. Mushroom Omelet 233. Boi]eU Bass SS- Sauce Tartare 1S6 .
Saratoga Chips 193. Roast Lamb 142> whh Mint Sauce 16Q>
Sally Lunn 255. Wheat Bread 240. Coffee 458. Boiled New Potatoes 192
Green Peas 211. Rice Croquettes 274.
SUPPER. Lobster Salad 171.
Veal Loaf Sliced 131. Cabinet Pudding 398.
Scalloped Clams 79. Ham Salad 172. Rusks 256, Custard Ice-cream 377.
Preserved Pears 427. Almond Cake 303. Jelly Kisses 371. Fruit.
Tea 460. Coffee 458.
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