A perfectly plain dressing of salt, pepper, vinegar and oil, if well beaten together, and then a spoonful of good cream added, becomes almost equal to a mayonnaise, and is not so expensive or troublesome to make ready. The following would be found a suitable little dinner for this month, and it is easy to vary at will:— MENU. Cream of Spinach Soup. Boiled Mackerel. Parsley Sauce. Roast Lamb. Boiled Cucumber. Mint Sauce. Spring Salad. Rhubarb Fool. Sponge Custard Pudding. Cheese Aigrettes. _Cream of Spinach Soup._—Pick and wash a quart of spinach, set it on to boil with enough water to cover it, and a spoonful of salt; stew a couple of young onions and a few herbs in a separate vessel, and then rub all together through a sieve until a green _purée_ is obtained. To this add a pint of hot milk, a spoonful of cornflour wet with milk and an ounce of butter, also seasoning to taste. Boil up once and serve. _Boiled Cucumber_ is an agreeable change amongst vegetables, and is very easy to do. Pare the cucumber and cut it down lengthwise, then across into inch-lengths; throw into salted boiling water and cook ten minutes. Drain well and serve with a little parsley sprinkled over, or in melted butter sauce. _Rhubarb Fool._—Cut up two or three bundles of fresh rhubarb into short lengths, and stew quickly with sugar until quite soft, then rub through a sieve. Whip about a quarter of a pint of thick cream and the whites of two eggs together, with one or two tablespoonfuls of castor sugar, and lightly whisk these up with the fruit. Heap all in a bright glass dish. _Sponge Custard Pudding._—Make a boiled custard with the yolks of the two eggs, a pint of milk, two ounces of castor sugar, grated lemon rind for flavouring, and an ounce of dissolved gelatine stirred in at the last. Half fill a plain mould with sponge biscuits and pour this custard on them whilst hot. Set aside in a cold place until it is solid. The rhubarb fool would also be improved by being set on ice. Serve both together. _Cheese Aigrettes._—Dissolve an ounce of butter and stir into it a tablespoonful of flour; add half a pint of warm milk, and stir over the fire until a smooth paste is obtained. Add whilst hot salt, cayenne pepper, and grated cheese enough to give a strong flavour. When getting cool mix in carefully the yolk of a large fresh egg. Bring half a pound of lard up to boiling point, and then drop into it small pieces of the paste, and boil rapidly. They should puff out and be a beautiful golden brown. Roll each aigrette in grated cheese when it has drained, and serve on a paper doyley whilst hot. They are not good cold. SHEILA. A STORY FOR GIRLS. BY EVELYN EVERETT-GREEN, Author of “Greyfriars,” “Half-a-dozen Sisters,” etc. CHAPTER III NEW RELATIONS. “Have they come yet?” asked a man’s voice, which sounded through the house the moment the door had been opened by the latch-key in his hand.