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Friday (Fried whiting melted butter)

Fried whiting, melted butter.- Minced beef with poached eggs, potatoes. -Sago pudding.

Saturday. Haricot mutton, mashed potatoes. - Gooseberry pudding. - Macaroni Cheese.

May-Vegetarian Dinners for.

No. 1.

Fried Potatoes and Greens.

Poached Eggs.

Gooseberry Tart.

Milk Pudding.

Macaroni Cheese.

No. 2.

Lentil Soup.

Haricot Beans and Mashed Potatoes.

Rhubarb Tart.

Tapioca Pudding.

May-Dinner Table Decorations for.

Wild flowers furnish some of the prettiest of the May decorations, if they can be had fresh and put into water directly they are gathered. They should be plentifully mingled with the grasses that should be growing in profusion in our fields during this month, and the effect will be light and delicate.

As a suggestion for a dinner table decoration, this is a pretty arrangement:

A pale green Liberty silk dessert centre of the shade generally called apple green, one of the really Spring tones of colour, on which are placed white china stands filled with moss. In these are white marguerites and buttercups, blended with grasses, every flower and blade put in separately, to to gain ga the light and fairy-like appearance such flowers should present. Here and there in the puckerings of the soft silk cloth are shrouded and half-hidden, tiny bouquets of flowers; and to each person, in small specimen tubes, or better still, little fish-globes. a few flowers and grasses.

Water flowers, such as iris and water. lillies, can sometimes be procured as early as May, and than these nothing can be found prettier for table decoration; but the character of the arrangement should be kept up, and the water flowers should not be intermingled with garden ones, and the foliage and grasses used should be those of water plants.

For a luncheon table, which is of necessity seen by daylight, dark blue corn-flowers are suitable, especially if sapphire glasses are used for claret or light wine.

MAY, THINGS IN SEASON.

May, Things in Season:- Fish. Carp, chub, crabs, crayfish, dory, herrings, lobsters, mackerel, red and gray mullet, prawns, salmon, shad, smelts, soles, trout, turbot.

Meat. Beef, lamb, mutton, veal.