Clear Sago Soup.

Larded Shoulder of Mutton.

Boiled Corn.

Scalloped Tomatoes.

Mew Potatoes - Stewed.

Raspberry and Currant Jelly with Whipped Cream. Coffee and Sponge-Cake.

Clear Sago Soup

Remove the fat from the surface of your cold "stock,' pour off without disturbing the sediment, and heat to a boil. Skim as long as the scum rises; then stir in the beaten white of an egg, and simmer, skimming well until it has brought up with it all the impurities, leaving the soup clear. Add half a cup of German sago, previously soaked two hours in a little water, and cook gently until this is melted; then serve.

Larded Shoulder Of Mutton

Cut half a pound of salt fat pork into narrow, long lar-doons. Roll them in a mixture of pepper, allspice and vinegar. If you have no larding-needle, make incisions in the shoulder of mutton with a thin, narrow-bladed knife, and thrust in the strips of pork, leaving about a quarter of an inch projecting on the upper side. Put into a dripping-pan, pour two cupfuls of boiling water over it, in which has been mixed a glass of claret. Cover with another pan, and cook two hours, if the shoulder be of full size. Baste frequently - for an hour and a half with its own gravy - then three times with a mixture of melted butter and currant jelly, leaving off the upper pan that the meat may brown. Dish the meat; thicken the strained gravy with browned flour, and after one boil, serve in a boat. To save labor and time on Sunday, lard the meat over night.

Scalloped Tomatoes

Skin and slice. Cover the bottom of a pie-dish (buttered) with dry crumbs; lay tomatoes over them. Season with pepper, salt, sugar and butter. Put alternate layers of crumbs and seasoned tomatoes until the dish is full, having crumbs on top. Bake, covered, half an hour, and brown slightly.

Boiled Corn

Please see Thursday, Fourth Week in June.

New Potatoes - Stewed

Rub or scrape off the skins; boil in hot salted water until done. Turn off the water and dry out on the range. Then crack each one by steady pressure with the back of a spoon, and drop into a saucepan containing a cup of hot milk, pepper, salt, chopped parsley, and a great spoonful of butter cut up in flour. Simmer five minutes, and pour into a vegetable dish.

Raspberry And Currant Jelly With Whipped Cream

1 quart of red currants and the same of red raspberries.

2 cups of white sugar.

1 package Coxe's gelatine, soaked in one cup of cold water.

1 cup of boiling water.

1 pint of whipped cream.

Crush the fruit and strain out every drop of juice through coarse muslin. Stir sugar, soaked gelatine, and boiling water together. When clear, strain into the fruit juice. Strain again through a flannel bag. Pour into a wet mould that has a cylinder in the centre. Do this on Saturday, and bury in the ice. On Sunday, turn out into a glass dish, fill the open centre with whipped cream, and pile more about the base.