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1914.--DINNER FOR 6 PERSONS (February).--II.
FIRST COURSE.
Spring Soup.
Boiled Turbot and Lobster Sauce.
ENTREES.
Frica.s.seed Rabbit.
Oyster Patties.
SECOND COURSE.
Boiled Round of Beef and Marrow-bones.
Roast Fowls, garnished with Water-cresses and rolled Bacon.
Vegetables.
THIRD COURSE.
Marrow Pudding.
Cheesecakes.
Tartlets of Greengage Jam.
Lemon Cream.
Rhubarb Tart.
DESSERT.
1915.--DINNER FOR 6 PERSONS (February).--III.
FIRST COURSE.
Vermicelli Soup.
Fried Whitings. Stewed Eels.
ENTREES.
Poulet a la Marengo.
Breast of Veal stuffed and rolled.
SECOND COURSE.
Roast Leg of Pork and Apple Sauce.
Boiled Capon and Oysters.
Tongue, garnished with tufts of Brocoli.
THIRD COURSE.
Wild Ducks.
Lobster Salad.
Charlotte aux Pommes.
Pain de Rhubarb.
Vanilla Cream.
Orange Jelly.
DESSERT.
1916.--DINNER FOR 6 PERSONS (February).--IV.
FIRST COURSE.
Ox-tail Soup.
Cod a la Creme.
Fried Soles.
ENTREES.
Lark Pudding.
Fowl Scollops.
SECOND COURSE.
Roast Leg of Mutton.
Boiled Turkey and Celery Sauce.
Pigeon Pie.
Small Ham, boiled and garnished.
Vegetables.
THIRD COURSE.
Game, when liked.
Tartlets of Raspberry Jam.
Vol-au-Vent of Rhubarb.
Swiss Cream. Cabinet Pudding.
Brocoli and Sea-kale.
DESSERT.
PLAIN FAMILY DINNERS FOR FEBRUARY.
1917. _Sunday_.--1. Ox-tail soup. 2 Roast beef, Yorks.h.i.+re pudding, brocoli, and potatoes. 3. Plum-pudding, apple tart. Cheese.
1918. _Monday_.--1. Fried soles, plain melted b.u.t.ter, and potatoes. 2.
Cold roast beef, mashed potatoes. 3. The remains of plum-pudding cut in slices, warmed, and served with sifted sugar sprinkled over it. Cheese.
1919. _Tuesday_.--1. The remains of ox-tail soup from Sunday. 2. Pork cutlets with tomato sauce; hashed beef. 3. Boiled jam pudding. Cheese.
1920. _Wednesday_.--1. Boiled haddock and plain melted b.u.t.ter. 2.
Rump-steak pudding, potatoes, greens. 3. Arrowroot, blancmange, garnished with jam.
1921. _Thursday_.--1. Boiled leg of pork, greens, potatoes, pease pudding. 2. Apple fritters, sweet macaroni.
1922. _Friday_.--1. Pea-soup made with liquor that the pork was boiled in. 2. Cold pork, mashed potatoes. 3. Baked rice pudding.
1923. _Sat.u.r.day_.--1. Broiled herrings and mustard sauce. 2. Haricot mutton. 3. Macaroni, either served as a sweet pudding or with cheese.
1924. _Sunday_.--1. Carrot soup. 2. Boiled leg of mutton and caper sauce, mashed turnips, roast fowls, and bacon. 3. Damson tart made with bottled fruit, ratafia pudding.
