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Classic
Cook Books
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potatoes, new onions; Mennonite toast, hot pocket-books; asparagus, radishes;
coffee and chocolate. Dinner.--Gumbo soup; roast lamb, mint sauce; fried
chicken; pease, string beans, potatoes, cucumbers; lettuce, radishes; ripe
currant pie; Bohemian cream, strawberries; lady's fingers, rolled jelly cake;
coffee. Supper.--Cold lamb; cucumber salad; bread, strawberry short cake with
sweetened cream; gooseberry fool; tea.
THIRD.--Breakfast.--Blackberry mush; beefsteak; snipe on toast; sliced tomatoes,
stewed corn; apple sauce; warm rolls; coffee, tea, or chocolate. Dinner.--Okra
soup; roast lamb with caper sauce, chicken pot-pie; escaloped tomatoes, boiled
okra, boiled corn on the cob, summer squash, potatoes in jackets; bread; apple
tarts; peach cobbler, melons; coffee and tea. Supper.--Cold lamb, chili sauce;
lobster salad; warm French rolls; peach short-cake, delicate cake; iced-milk and
iced-tea.
FOR FALL.
SUNDAY.--Breakfast.--Quail on toast; fricatelli; fried oysters; Saratoga
potatoes; Indian griddle cakes with syrup, Boston brown bread; coffee and Vienna
chocolate. Dinner.--Swiss soup; roast spare-rib; escaloped oysters; mashed
potatoes, turnips, baked sweet potatoes, canned corn; cream slaw, celery;
pickles; biscuit, rye bread; snow pudding; fruit cake; raisins and nuts; coffee
and tea. Lunch.--Canned salmon; pickled oysters; light biscuit; cold Saratoga
potatoes; chow-chow; canned plums; cake; tea and cocoa.
FIRST.--Breakfast.--Oatmeal mush; hash and broiled liver, fried salt-pork; corn
oysters, baked potatoes; Graham bread; stewed peaches; nutmeg melons; coffee and
chocolate. Dinner.--Potato soup; baked fish, egg sauce; mutton pie with
tomatoes; broiled pheasants on toast with currant jelly; potato soufflé; stewed
corn, egg plant, stuffed cabbage, boiled okra; Boston brown bread; cucumber and
beet pickles; coffee jelly with whipped cream; marble cake; peach pyramid,
melons and grapes; coffee and chocolate. Supper.--Sardines, pickled salmon; cold
slaw; warm biscuit and honey; bread and cheese; potato salad; frozen peaches,
melons, huckleberries; tea.
SECOND.--Breakfast.--Cracked wheat; broiled prairie chicken; cod-fish balls;
pork fritters; fricasseed potatoes; brown bread; rice waffles with syrup;
chocolate and coffee. Dinner.--Raw oysters; vegetable soup with poached eggs;
roast duck; chicken pie with oysters; mashed potatoes browned; turnips,
cauliflower, macaroni, lima beans; Estelle pudding with cream sauce; pine-apple
ice-cream and cake; melons and grapes; coffee and chocolate. Supper.--Cold
tongue, tomato catsup; fricasseed frogs; Saratoga potatoes; chicken salad (made
of cabbage); cream slaw; baked sweet apples; dry toast; fruit cake; peach
short-cake and cream; tea.
THIRD.--Breakfast.--Graham mush; fried trout; pork steak; beef croquettes;
boiled Irish potatoes, baked sweet potatoes; corn rolls, bread; coffee and
cocoa. Dinner.--Oyster soup; boiled white fish, Holland sauce; boiled turkey,
oyster sauce; potatoes, turnips, and egg-plant; macaroni with cheese; pickles;
rye and Indian bread, biscuit, crackers; cocoa-nut pudding; apples and nuts;
coffee and chocolate. Supper.--Raw oysters; escaloped turkey, currant jelly;
baked pears; pop-overs, bread; nutmeg-melons, cake; tea.
FOR WINTER.
SUNDAY.--Breakfast.--Baked beans with pork, Boston brown bread; fried clams;
fried potatoes, apple fritters with syrup; bread; coffee and cocoa-
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Classic
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