Graham Crackers, — Yf, cup butter, i cup sugar, white of i egg, all well beaten together, i teaspoonful cream tartar, yi tea- spoonful soda. % cup cold w^ater, and enough Graham flour to knead and roll thin✪ Graham Crackers, cut in squares, prick with a fork and then bake quickly until done crisp. FRIDAY, NOV. 24 Breakfast— Hominy with Cream. Scrambled Eggs. Hot Buttered Toast. Doughnuts. Coffee. Dinner— Fried Halibut. Boiled Potatoes. Stewed Tomatoes. Bread and Butter. Oranges. Supper— Oyster Patties. Thin Bread and Butter. Jam. Cake. Tea. ■ Oyster Patties.— Make a rich pie crust and put in a cool place. Make Creamed Oysters, then roll out the crust quickly and line small patty-pans with it, put three or four oysters in each with as much sauce as they will hold, and then cover with a top crust✪ Oyster Patties and bake 20 minutes in a quick oven. Glaze over the top with a little sweet milk, and set back in the oven for 5 minutes. SATURDAY, NOV. 25 Breakfast— Fish Hash. Bread and Butter. Buck- wheat Cakes. Maple Syrup. Coffee. Dinner — Broiled Slice of Ham. Baked White and Sweet Potatoes. Bread and Butter. Pumpkin Pie. Cheese. Supper— Scalloped Potatoes. Corn Bread. Butter. Canned Fruit. Fig Cake. Cocoa. Fig Cake — j.% cups sugar, 2 cups flour, % cup milk, % cup but- ter, 2 eggs, 2 teaspoonfuls baking powder. Bake in jelly tins. Fiii- ing. —Take J4 pound tigs, J4 cup water, % cup sugar. Let figs soak in some water; let sugar and % cup water boil 4 or 5 minutes, not too hard. Chop the soaked figs anci mix well with the boiJed sugar and water and spread between cake layers. SUNDAY, NOV. 26 Breakfast— California Breakfast Food with Cream. Fried Smplts. Fried Potatoes. Hot Rolls. Coffee. Dinner— Fricassee Chicken. Mashed White Potatoes. Squash. Cranberry Sauce. Celery. Bread and Butter. Orange Char- lotte. Supper— Celery Salad. Thin Breadaod Butter. Canned Cherries. Sponge Cake. Tea. Orange Charlotte,— This is made of the grated rind of 2 or- rages and the juice of 6, i cup sugar, 3-3 box gelatine, 2 quarts whipped and drained cream, y^ cup water and lady fingers. Soak the gelatine for 2 hours in J^ cup cold water. Grate the rind (only yellow part,) into a bowl and squeeze the juice of 6 oranges on it. Whip the cream and let drain, split the lady fingers and line a three pint mould. Now pour upon the gelatine 3-i cup boiling water, stir till dissolved, then pour upon orange juice, strain this mixture into a granite pan, and place on ice and stir constantly till it begins to thicken, then add the whipped cream gradually, stir all the time from the bottom of pan. After a little stirring, pour :nto the mould, set away to harden. When ready to serve, turn out on a flat dish. Maria Parloa. MONDAY, NOV. 27 Breakfast — Oranges. Warmed over Chicken, Bread and Butter. Doughnuts. Coffee. Dinner— Pork Chops. Potatoes. Boiled Rice. Bread and Butter. Steamed Pudding. Supper— Cheese Crackers. Rice Croquettes with Maple Syrup. Cake. Stewed Apples. Tea.

AI-modernized reading of the original text

Graham Crackers, — Yf, cup butter, i cup sugar, white of i egg, all well beaten together, i teaspoonful cream tartar, yi teaspoonful soda. % cup cold water, and enough Graham flour to knead and roll thin, cut in squares, prick with a fork and then bake quickly until done crisp. NOV. Breakfast— Hominy with Cream. Scrambled Eggs. Hot Buttered Toast. Doughnuts. Coffee. Dinner— Fried Halibut. Boiled Potatoes. Stewed Tomatoes. Bread and Butter. Oranges. Supper— Oyster Patties. Thin Bread and Butter. Jam. Cake. Tea. ■ Oyster Patties.— Make a rich pie crust and put in a cool place. Make Creamed Oysters, then roll out the crust quickly and line small patty-pans with it, put three or four oysters in each with as much sauce as they will hold, and then cover with a top crust and bake 20 minutes in a quick oven. Glaze over the top with a little sweet milk, and set back in the oven for 5 minutes. NOV. Breakfast— Fish Hash. Bread and Butter. Buckwheat Cakes. Maple Syrup. Coffee. Dinner — Broiled Slice of Ham. Baked White and Sweet Potatoes. Bread and Butter. Pumpkin Pie. Cheese. Supper— Scalloped Potatoes. Corn Bread. Butter. Canned Fruit. Fig Cake. Cocoa. Fig Cake — j.% cups sugar, 2 cups flour, % cup milk, % cup butter, 2 eggs, 2 teaspoonfuls baking powder. Bake in jelly tins. Filling. —Take J4 pound tigs, J4 cup water, % cup sugar. Let figs soak in some water; let sugar and % cup water boil 4 or 5 minutes, not too hard. Chop the soaked figs anci mix well with the boiled sugar and water and spread between cake layers. NOV. Breakfast— California Breakfast Food with Cream. Fried Smelts. Fried Potatoes. Hot Rolls. Coffee. Dinner— Fricassee Chicken. Mashed White Potatoes. Squash. Cranberry Sauce. Celery. Bread and Butter. Orange Charlotte. Supper— Celery Salad. Thin Bread and Butter. Canned Cherries. Sponge Cake. Tea. Orange Charlotte,— This is made of the grated rind of 2 oranges and the juice of 6, i cup sugar, 3-3 box gelatine, 2 quarts whipped and drained cream, y^ cup water and lady fingers. Soak the gelatine for 2 hours in J^ cup cold water. Grate the rind (only yellow part,) into a bowl and squeeze the juice of 6 oranges on it. Whip the cream and let drain, split the lady fingers and line a three pint mould. Now pour upon the gelatine 3-i cup boiling water, stir till dissolved, then pour upon orange juice, strain this mixture into a granite pan, and place on ice and stir constantly till it begins to thicken, then add the whipped cream gradually, stir all the time from the bottom of pan. After a little stirring, pour into the mould, set away to harden. When ready to serve, turn out on a flat dish. Maria Parloa. NOV. Breakfast — Oranges. Warmed over Chicken, Bread and Butter. Doughnuts. Coffee. Dinner— Pork Chops. Potatoes. Boiled Rice. Bread and Butter. Steamed Pudding. Supper— Cheese Crackers. Rice Croquettes with Maple Syrup. Cake. Stewed Apples. Tea.

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Graham CrackersOrange CharlotteStewed ApplesOyster Patties

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