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Classic
Cook Books
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page 299
BILLS OF FARE.
These bills of fare are suggestions to assist the housekeeper in providing what
is seasonable for daily fare and for extra occasions, rather than arbitrary
rules. They may be varied, divided or subdivided to suit tastes, purses and
events.
FOR SPRING.
SUNDAY.--Breakfast.--Fried brook-trout; broiled ham; eggs on toast; baked beans
and Boston brown bread; rice waffles; tea, coffee, chocolate. Dinner.--Chicken
soup; boiled mutton with caper sauce; mashed potatoes, hominy, canned tomatoes,
asparagus; lettuce, radishes, pickles; orange short cake, Fannie's pudding;
figs, almonds; tea, coffee. Lunch.--Cold chicken; cold mutton; rusk; cheese;
crackers; canned peaches; preserved cherries; Queen Vic cake; iced tea.
FIRST.--Breakfast.--Boiled ham; raw potatoes fried; boiled eggs; buck-wheat
cakes with maple syrup; pickles; coffee. Dinner.--Beef-soup; boiled pork with
potatoes and cabbage, salsify; apple sauce; catsup; pickles; bread; doughnuts;
bread pudding; apples. Supper.--Dried beef; waffles, bread and butter; canned
pears; ginger-snaps; cheese; cake; tea.
SECOND.--Breakfast.--Cold boiled ham, fried squirrels, ham omelet; potatoes with
cream, asparagus with toast; muffins, Graham bread, corn bread; oranges; coffee,
tea, chocolate. Dinner.--Macaroni soup; baked fish with dressing and sauce;
boiled ham, roast veal; asparagus, potatoes, spinach, lettuce, radishes; lemon
pie, cocoa-nut pie, queen of puddings; coffee. Supper.--Pickled tongue, pressed
beef; waffles with maple syrup; spiced peaches, chow-chow, canned fruit,
preserves; cake; coffee, tea.
THIRD.--Breakfast.--Fried ham; potatoes boiled in jackets; radishes; scrambled
eggs; fried mush, Graham bread; coffee, tea, chocolate. Dinner.--Veal soup;
roast lamb with mint sauce or currant jelly; potatoes; asparagus, spinach,
lettuce, onions; Boston brown bread, bread; pickles; horse-radish; pie-plant
pie; Roly-poly pudding; apples. Supper.--Cold veal, catsup, piccalilli; canned
blackberries; warm biscuit with maple syrup; sugar cakes and tea.
FOR SUMMER.
SUNDAY.--Breakfast--Nutmeg melons; fried fish; boiled plover; saratoga potatoes;
sliced tomatoes; Minnesota rolls; bread; coffee and chocolate. Dinner.--Green
corn soup; baked chicken, cold veal loaf; mashed potatoes, summer squash, green
corn pudding, baked tomatoes; corn starch pudding, blackberry pies; peaches,
melons; ice-cream; centennial drops; white cake; tea and coffee. Lunch.--Cold
chicken and veal; bread, cheese; lemon jelly; blackberries; Minnehaha cake;
lemonade.
FIRST.--Breakfast.--Fruit; fried fish; frizzled beef; milk toast; Graham gems;
boiled eggs; tea and coffee. Dinner.--Mutton soup; roast mutton, currant jelly;
potatoes fried whole, asparagus with toast; lettuce, onions, radishes; rolls,
Graham bread; pie-plant pie; sponge-cake and lemonade. Supper.--Cold mutton with
gooseberry catsup; sweet pickles; biscuit; radishes; ginger-snaps, sponge-cake;
ice-cream, strawberries; tea.
SECOND.--Breakfast.--Oat meal mush; veal cutlets, fried liver; fricasseed
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