Potatoes. Macaroni with Cheese. Bread and Butter, Cocoanut
Pudding.
Supper.— Milk Toast. Stewed Prunes. Richmond Fruit Cake.
THURSDAY, MARCH Q
Breakfast.— Oatmeal and Cream. Salt Fish Balls. Pota- ^^m 5
toes Warmed in Milk. Bread and Butter. Coffee. ^^ ?
Dinner.— Pork Chops. Baked Potatoes. Apple Sauce. Bread ?
and Butter. Mince Pie. Cheese. ?
Supper.— Oyster Stew and Crackers. Canned Pineapple. Cake, i
Apple Sauce.— Pare, core and cut in small pieces six or eight S
tart apples. Pour over them enough hot water to cover them ; ad J ?
one cup sugar✪ Apple Tapioca Pudding ; stir often and cook until very fine. Use a granite )
or porcelain pan and a wooden spoon. ?
Richmond Fruit Cake.— a cups of sugar, i cu p of butter, near-
ly I cup milk, 4 eggs, i pound each, raisins and currants, J-; citron<
% teaspoon soda, i teaspoonful of cream of tartar, 3 cups sifted
flour. Spice to suit taste✪ Richmond Fruit Cake.
FRIDAY, MARCH ^ f\
Breakfast.— California Breakfast Food with Cream. 1 m M \
Scrambled Eggs. Warmed Poutoes. Bread and -■■ ^^ c
Butter. Coffee. i
Dinner.— Fish Chowder. Beets. Hot Apple Pie. Cheese. S
Supper.— Apple Fritters. Bread and Butter. Canned Plums. S
Cake. Tea. S
Apple Fritters. — Make a batter with i cup sweet milk, i tea- C
spoonful sugar, 2 eggs, whites and yolks beaten separately. 2 cups S
flour, I scant teaspoonful baking powder mixed with the flour. S
Chop some good tart apples, mix in the batter and fry in smoking \
hot lard same as doughnuts. Serve with maple syrup✪ Apple Fritters. S
SATURDAY, MARCH ^ A
Breakfast.— Oatmeal and Cream. Fried Pork Steak. 1 | S
FRIDAY, MARCH A
Breakfast.— Hominy and Cream. Omelet. Fried Pota- ^^k
toes. Hot Buttered Toast. Coffee. ^^
Dinner. — Sausage. Mashed White Potatoes. Boiled Onions.
Bread and Butter. Hot Apple Pie. Cheese.
Supper.— Baked Beans. Boston Brown Bread. Canned Peaches.
Cake. Tea.
Baked Beans.— Soak one cup of beans over night ; in the morn
ing pour off the water, wash and pick over. Put in a saucepan, add
I teaspoonful salt, Ji teaspoonful pepper, H teaspoonful mustard.
Cover with hot water and boil ten minutes. Empty contents of pan
into the bean pot, add i tablespoonful molasses and a piece of salt
pork✪ Baked Beans and bake 5 hours, add a little boiling water occasionally to
prevent burning.
SATURDAY, MARCH 2i
Breakfa5t.— Oatmeal with Cream. Sausages and Buck- B^M
wheat Cakes. Coffee. -*-
Dinner.— Cream Celery Soup. Cold Roast Pork. Baked Potatoes.
Stewed Tomatoes. Baked Apple Dumplings. Hard Sauce.
Supper. — Oyster Stew and Crackers. Canned Peaches. Bread
and Butter. Cake.
Warmed Potatoes. Bread and Butter. Coffee. -^ -^ i
Dinner.^-Broiled Mutton Chops. Mashed Potatoes. Canned Corn. S ✪ Cream Celery Soup
Page 34 · 6 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Potatoes. Macaroni with Cheese. Bread and Butter, Cocoanut
Pudding. Supper.— Milk Toast. Stewed Prunes. Richmond Fruit Cake.
THURSDAY, MARCH Q
Breakfast.— Oatmeal and Cream. Salt Fish Balls. Pota- ^^m 5 toes Warmed in Milk. Bread and Butter. Coffee. ^^ ?
Dinner.— Pork Chops. Baked Potatoes. Apple Sauce. Bread ? and Butter. Mince Pie. Cheese. ?
Supper.— Oyster Stew and Crackers. Canned Pineapple. Cake, i
Apple Sauce.— Pare, core and cut in small pieces six or eight S tart apples. Pour over them enough hot water to cover them ; ad J ? one cup sugar ; stir often and cook until very fine. Use a granite ) or porcelain pan and a wooden spoon. ?
Richmond Fruit Cake.— 2 cups of sugar, 1 cup of butter, nearly I cup milk, 4 eggs, i pound each, raisins and currants, and citron, % teaspoon soda, i teaspoonful of cream of tartar, 3 cups sifted flour. Spice to suit taste.
FRIDAY, MARCH ^ f\
Breakfast.— California Breakfast Food with Cream. 1 m M \
Scrambled Eggs. Warmed Potatoes. Bread and -■■ ^^ c
Butter. Coffee. i
Dinner.— Fish Chowder. Beets. Hot Apple Pie. Cheese. S
Supper.— Apple Fritters. Bread and Butter. Canned Plums. S
Cake. Tea. S
Apple Fritters. — Make a batter with i cup sweet milk, i tea- C spoonful sugar, 2 eggs, whites and yolks beaten separately. 2 cups S flour, I scant teaspoonful baking powder mixed with the flour. S Chop some good tart apples, mix in the batter and fry in smoking \ hot lard same as doughnuts. Serve with maple syrup. S
SATURDAY, MARCH ^ A
Breakfast.— Oatmeal and Cream. Fried Pork Steak. 1 | S
FRIDAY, MARCH A
Breakfast.— Hominy and Cream. Omelet. Fried Pota- ^^k toes. Hot Buttered Toast. Coffee. ^^
Dinner. — Sausage. Mashed White Potatoes. Boiled Onions. Bread and Butter. Hot Apple Pie. Cheese.
Supper.— Baked Beans. Boston Brown Bread. Canned Peaches. Cake. Tea.
Baked Beans.— Soak one cup of beans over night ; in the morn ing pour off the water, wash and pick over. Put in a saucepan, add I teaspoonful salt, Ji teaspoonful pepper, H teaspoonful mustard. Cover with hot water and boil ten minutes. Empty contents of pan into the bean pot, add i tablespoonful molasses and a piece of salt pork and bake 5 hours, add a little boiling water occasionally to prevent burning.
SATURDAY, MARCH 2i
Breakfa5t.— Oatmeal with Cream. Sausages and Buck- B^M wheat Cakes. Coffee. -*-
Dinner.— Cream Celery Soup. Cold Roast Pork. Baked Potatoes. Stewed Tomatoes. Baked Apple Dumplings. Hard Sauce.
Supper. — Oyster Stew and Crackers. Canned Peaches. Bread and Butter. Cake.
Warmed Potatoes. Bread and Butter. Coffee. -^ -^ i Dinner.^-Broiled Mutton Chops. Mashed Potatoes. Canned Corn. S
Records on this page
Apple Tapioca PuddingRichmond Fruit CakeRichmond Fruit CakeApple FrittersBaked BeansCream Celery Soup