Dinner. — Baked Cod. Boiled White Potatoes. Cold Slaw. Bread and Butter. Hot Apple Pie, Cheese. Supper. — Chipped Beef. Hot Buttered Toast. Fruit Cake. Tea. Baked CoD.^Leave the head and tail on and clean thoroughly. Stuff with one cup bread crumbs moistened with J^ cup melted but- ter, season with salt, pepper, i teaspoonful chopped parsley, a little chopped onion. Sew, place in the pan, put on the top of the fish, two or three slices of salt pork✪ Baked Cod and a piece under the fish to keep it from sticking. When the fat commences to melt, sprinkle with flour and baste often. Bake till brown. SATURDAY, MARCH 18 Breakfast. — Oatmeal with Cream. Creamed Fish. Fried Potatoes. Bread and Butler. Coffee. Dinner.— Broiled Mutton Chops. Baked Potatoes. Stewed To- matoes. Bread and Butter. Pumpkin Pie. Cheese. Supper. — Baked Beans. Boston Brown Bread. Blackberry Jam. i^ake. Tea. Boston Brown Bread, — 2 quarts unbolted rye meal, 1 quart yellow corn meal, mix well, i teaspoonful salt, i large teaspoon- ful soda dissolved in i cup molasses. Work up with cold water with the hands to a very stiff loaf✪ Boston Brown Bread, put in a buttered pan, smooth over the ton with back of a wet spoon. Steam at least 4 hours, then dry off zo minutes in the oven. SUNDAY, MARCH 19 Breakfast.— Quaker Oats with Cream. Salt Fish Balls. Breakfast Puff. Fried Potatoes. Butter. Coffee. Dinner.— Roast Chicken. Cranberry Sauce, Celery, Mashed White Potatoes. Turnips. Bread and Butter, Custard Pie. Cheese. Supper.- Oyster Stew. Crackers. Canned Fruit. Cake. Tea. Lemon Pie.— Four eggs, i quart milkf a little salt✪ Lemon Pie, and 14 cup sugar. Bake with under crust only. MONDAY, MARCH 20 Breakfast.—Oatmeal with Cream. Scrambled Eggs. I'Vit-d Potatoes Bread and Butter. Coffee, Dinner.- Fried Veal Cutlet. White Potatoes. Squash. Bread and Butler. Steamed Pudding. Supper.— Chicken Croouettes. Bread and Butter. Celery. Cran- berry Jelly. Cake. Tea. Fried Veal Cutlet.— Sprinkle with salt and pepper. Roll in fine cracker crumbs, then dip in beaten egg, then in crumbs again. Fry three or four slices of salt pork and fry the cutlet brown in the fat; turn often. When brown place or^ a hot plat- ter,and make a gravy by adding a tablespoonful of flour wet in cold water, to the fat. Season, stir, and when a rich brown and slightly thick, pour over the cutlet. TUESDAY, MARCH 21 Breakfast. — Hominy with Cream, Veal Hash. Warmed Potatoes. Bread and Butter. Coffee. Dinner.- Pot Roast, Mashed Potatoes, Stewed Canned Toma- toes. Bread and Butter. Steamed Pudding, 5upper.— Hominy Cakes and Maple Syrup. Stewed Prunes. Bread and Butter. Cake. Tea. Veal Hash.— Chop the veal very fine. Place in the fry- ing pan with the gravy and if not enough to cover the meat, use enough boiling water. Flavor lightly, with salt and pepper and a little lemon juice. When ready to serve, pour over sUces of hot buttered toast. WEDNESDAY, MARCH 22 Breakfast. — California Breakfast Food with Cream. Sausage and Buckwheat Cakes. Doughnuts and Coffee. Dinner.— Sauted Pot Roast. French Fried Potatoes. Bread and Butter. Nuts and Raisins. Supper. — Egg Vermicelli. Bread and Butter. Quince Jelly. Cake, Tea. Beets. ✪ Almond Cake

AI-modernized reading of the original text

Dinner. — Baked Cod. Boiled White Potatoes. Cold Slaw. Bread and Butter. Hot Apple Pie, Cheese. Supper. — Chipped Beef. Hot Buttered Toast. Fruit Cake. Tea. Baked Cod.—Leave the head and tail on and clean thoroughly. Stuff with one cup bread crumbs moistened with J^ cup melted butter, season with salt, pepper, i teaspoonful chopped parsley, a little chopped onion. Sew, place in the pan, put on the top of the fish, two or three slices of salt pork and a piece under the fish to keep it from sticking. When the fat commences to melt, sprinkle with flour and baste often. Bake till brown. SATURDAY, MARCH Breakfast. — Oatmeal with Cream. Creamed Fish. Fried Potatoes. Bread and Butter. Coffee. Dinner. — Broiled Mutton Chops. Baked Potatoes. Stewed Tomatoes. Bread and Butter. Pumpkin Pie. Cheese. Supper. — Baked Beans. Boston Brown Bread. Blackberry Jam. Cake. Tea. Boston Brown Bread. — 2 quarts unbolted rye meal, 1 quart yellow corn meal, mix well, i teaspoonful salt, i large teaspoonful soda dissolved in i cup molasses. Work up with cold water with the hands to a very stiff loaf, put in a buttered pan, smooth over the top with back of a wet spoon. Steam at least 4 hours, then dry off 20 minutes in the oven. SUNDAY, MARCH Breakfast. — Quaker Oats with Cream. Salt Fish Balls. Breakfast Puff. Fried Potatoes. Butter. Coffee. Dinner. — Roast Chicken. Cranberry Sauce. Celery. Mashed White Potatoes. Turnips. Bread and Butter, Custard Pie. Cheese. Supper. — Oyster Stew. Crackers. Canned Fruit. Cake. Tea. Lemon Pie.— Four eggs, i quart milkf a little salt, and 14 cup sugar. Bake with under crust only. MONDAY, MARCH Breakfast. — Oatmeal with Cream. Scrambled Eggs. Fried Potatoes. Bread and Butter. Coffee. Dinner. — Fried Veal Cutlet. White Potatoes. Squash. Bread and Butter. Steamed Pudding. Supper. — Chicken Croquettes. Bread and Butter. Celery. Cranberry Jelly. Cake. Tea. Fried Veal Cutlet. — Sprinkle with salt and pepper. Roll in fine cracker crumbs, then dip in beaten egg, then in crumbs again. Fry three or four slices of salt pork and fry the cutlet brown in the fat; turn often. When brown place on a hot platter, and make a gravy by adding a tablespoonful of flour wet in cold water, to the fat. Season, stir, and when a rich brown and slightly thick, pour over the cutlet. TUESDAY, MARCH Breakfast. — Hominy with Cream. Veal Hash. Warmed Potatoes. Bread and Butter. Coffee. Dinner. — Pot Roast. Mashed Potatoes. Stewed Canned Tomatoes. Bread and Butter. Steamed Pudding. Supper. — Hominy Cakes and Maple Syrup. Stewed Prunes. Bread and Butter. Cake. Tea. Veal Hash. — Chop the veal very fine. Place in the frying pan with the gravy and if not enough to cover the meat, use enough boiling water. Flavor lightly, with salt and pepper and a little lemon juice. When ready to serve, pour over slices of hot buttered toast. WEDNESDAY, MARCH Breakfast. — California Breakfast Food with Cream. Sausage and Buckwheat Cakes. Doughnuts and Coffee. Dinner. — Sauted Pot Roast. French Fried Potatoes. Bread and Butter. Nuts and Raisins. Supper. — Egg Vermicelli. Bread and Butter. Quince Jelly. Cake, Tea. Beets.

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Baked CodBoston Brown BreadLemon PieAlmond CakeFried Veal Cutlet

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