bread and cheese; potato salad; frozen peaches, melons, huckleberries; tea.
Seconp.—Breakfast.—Cracked wheat; broiled prairie chicken; codfish
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. -
Tairp.—Breakfast.—Graham mush; fried trout; pork steak; beef cro-
quettes; boiled Irish potatoes, baked sweet potatoes; corn rolls, bread ;
coffee and cocoa. Dinner.—Oyster soup; boiled white fish, Hollandaise sauce;
boiled turkey, oyster sauce; potatoes, turnips, and egg-plant ; macaroni with
cheese; pickles; rye and Indian bread, biscuit, crackers ; cocoa-nut. pud-
ding; apples and nuts; coffee and chocolate. Supper.—Raw oysters; escal.
ered turkey, currant jelly; baked pears; pop-overs, bread ; nutmeg-melons,
eake; tea,
, FOR WINTER.
Sunpay.—Breakfast.—Baked beans with pork, Boston brown bread ; fried
clams; ringed potatoes, apple fritters with syrup; bread ; coffee and cocoa.
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.
Frrst.—Breakfast.—Oatmeal mush; veal cutlets breaded, fricasseed tripe;
fried raw potatoes, fried onions; buckwheat cakes with syrup, bread; tea and
eoffee. Dinner.—Raw oysters; beef soup; boiled fresh cod, egg sauce ; roast
schicken; mashed potatoes; stewed sweet potatoes, Italian macaronl, turnips;
squash or pumpkin pie; eggless plum pudding, plum preserves; oranges,
raisins, figs; coffee. Swpper.—Oyster stew; cold chicken ; blackberry jelly ;
watermelon preserves; bread, crackers; apple sauce ; floating island; almond
cake; tea.
BILLS OF FARE. . 849
215 | mag VS BTS OF PARE.
Srconp.—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,
chicken pie with oysters; mashed potatoes, hominy, dried corn and lima
beans: cream slaw, celery, bottled cucumbers, fig pudding with lemon sauce; _
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. .
Tuirp.— Breakfast.—Beetsteak, turkey hash, pig’s feet souse ; boiled pota-
toes in jackets; Graham gems, buckwheat cakes and syrup; coffee and choc-
elate. 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, Grahanr bread; rice apples, delicious lemon pudding; buttered 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.—/irst.—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.
Buckeye cookery
1892Page 201
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
bread and cheese; potato salad; frozen peaches, melons, huckleberries; tea. Seconp.—Breakfast.—Cracked wheat; broiled prairie chicken; codfish 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. - Tairp.—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, Hollandaise 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, eake; tea,
, FOR WINTER.
Sunpay.—Breakfast.—Baked beans with pork, Boston brown bread ; fried clams; ringed potatoes, apple fritters with syrup; bread ; coffee and cocoa. 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.
Frrst.—Breakfast.—Oatmeal mush; veal cutlets breaded, fricasseed tripe;
fried raw potatoes, fried onions; buckwheat cakes with syrup, bread; tea and eoffee. Dinner.—Raw oysters; beef soup; boiled fresh cod, egg sauce ; roast schicken; mashed potatoes; stewed sweet potatoes, Italian macaronl, turnips; squash or pumpkin pie; eggless plum pudding, plum preserves; oranges, raisins, figs; coffee. Swpper.—Oyster stew; cold chicken ; blackberry jelly ;
watermelon preserves; bread, crackers; apple sauce ; floating island; almond
cake; tea.
BILLS OF FARE. . 849
215 | mag VS BTS OF PARE.
Srconp.—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, chicken pie with oysters; mashed potatoes, hominy, dried corn and lima beans: cream slaw, celery, bottled cucumbers, fig pudding with lemon sauce; _ 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. .
Tuirp.— Breakfast.—Beetsteak, turkey hash, pig’s feet souse ; boiled potatoes in jackets; Graham gems, buckwheat cakes and syrup; coffee and chocelate. 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, Grahanr bread; rice apples, delicious lemon pudding; buttered 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.—/irst.—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.