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Classic
Cook Books
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page 301
Dinner.--Oyster soup; deviled crabs; roast turkey and cranberry sauce; potatoes,
carrots, turnips, cabbage, boiled rice; plum cobbler; kiss pudding, Scotch fruit
cake; coffee and chocolate. Lunch.--Raw oysters; sliced cold turkey, pickled
chicken; light biscuit, rusk, crackers, cookies, cheese, almon tarts; peach
preserves, cake.
FIRST.--Breakfast.--Oat meal mush; veal cutlets breaded, fricasseed tripe; fried
raw potatoes, fried onions; buckwheat cakes with syrup, bread; tea and coffee.
Dinner.--Raw oysters; beef soup; boiled fresh cod, egg sauce; roast chicken;
mashed potatoes; stewed sweet potatoes, Italian macaroni turnips; squash or
pumpkin pie; eggless plum pudding, plum preserves; oranges, raisins, figs;
coffee. Summer.--Oyster stew; cold chicken; blackberry jelly; watermelon
preserves; bread, crackers; apple sauce; Fannie's pudding; almond cake; tea.
SECOND.--Breakfast.--Pork tenderloin fried, hash; fried apples, potatoes in
Kentucky style; buckwheat cakes and syrup, bread; sliced oranges; coffee and
chocolate. Dinner.--Tomato soup; baked beef with Yorkshire pudding; oyster pie;
mashed potatoes, hominy, dried corn and lima beans; cream slaw, celery, bottled
cucumbers; half-botch plum pudding, apple pie; apples, figs, and nuts; coffee
and tea. Supper.--Cold beef sliced, pickled oysters; chicken salad; raspberry
jam; cheese; dry toast; canned peaches; cocoa-nut cake, preserve puffs; tea.
THIRD.--Breakfast.--Beefsteak, turkey hash, pig's-feet souse; boiled potatoes in
jackets; Graham gems, buckwheat cakes and syrup; coffee and chocolate.
Dinner.--Bean soup; boiled salmon; stuffed baked rabbit, escaloped oysters;
mashed potatoes, canned corn and tomatoes, canned pease, baked winter squash;
cold slaw, variety pickles, sweet pickled peaches and pears; bread, bread with
mush; rice apples, lemon butter toast; apples and oranges; coffee and tea.
Supper.--Steamed oysters; cold tongue; warm biscuit and syrup; apple jelly;
ginger snaps, Buckeye cake, orange float; tea and coffee.
ECONOMICAL BREAKFASTS.--First.--Ham and eggs, hash, baked potatoes, hominy,
Graham gems, coffee. Second.--Breakfast stew or fish, fried Graham mush,
tomatoes, potatoes, apple sauce, corn bread or toast, coffee.
ECONOMICAL DINNERS.--First.--Spare ribs, roast potatoes, cabbage, rice pudding,
fruit. Second.--Codfish, egg sauce, Lancashire pie, parsnips, horse-radish,
pickles, bread, custard pie. Third.--Boiled pork, beans, potatoes, greens, green
currant pie. Fourth.--Fish, potato cakes, baked tomatoes, bread pudding, apple
sauce. Fifth.--Boiled beef, lima beans, boiled potatoes, squash, sliced
tomatoes, apple tapioca pudding. Sixth.--Meatless bean soup, roast beef and
potatoes, macaroni with cheese, apple butter, custard pie. Seventh.--Meatless
tomato soup, broiled chicken, fricasseed potatoes, turnips, tomato toast, fresh
fruit.
LUNCHES.--First.--Escaloped oysters, chicken salad, ham sandwiches, deviled
crabs; mixed pickles; cheese; coffee jelly with whipped cream; basket of mixed
cakes; ice-cream; fruit, nuts; tea, chocolate with whipped cream.
Second.--Chicken croquettes; cold slaw garnished with fried oysters; sardines
with sliced lemons; lobster salad; cold saratoga potatoes; plums pickled like
olives; pickles; jelly; orange or lemon-ice; cake; coffee, chocolate with
whipped cream.
THANKSGIVING DINNERS.--Oyster soup; boiled fresh cod with egg sauce; roast
turkey, cranberry sauce; roast goose, bread sauce or currant jelly; stuffed ham,
apple sauce or jelly; pork and beans; mashed potatoes and turnips, delicate
cabbage, canned tomatoes and corn, baked sweet potatoes,
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Classic
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