Twentieth century home cook book

Dinner. Corn soup, roast turkey and cranberry sauce, brown potatoes, turnips, celery, nesselrode pudding, coffee. FRIDAY. Breakfast. Delaware grapes, cream of wheat, bacon and eggs, French fried potatoes, doughnuts and coffee. Lutichcon. Hot bouillon, fried cornmeal mush, chicken croquettes, brown bread and butter, plain cake and apple jelly, coffee. Dinner. Tomato soup, baked fish with egg sauce, mashed potatoes, stewed tomatoes, bread and butter, cranberry shortcake, coffee. SATURDAY. Breakfast. Baked apples, oatmeal porridge, pork chops, fried mush, muffins and coffee. Luncheon. Oyster patties, raisin bread, stewed apricots and chocolate. Dimier. Cream of celery soup, chicken pie, baked potatoes, lima beans, spiced apple pickles, prune pie, coffee. NEW YEAR'S DAY. Breakfast. Oranges, oatmeal with cream, Johnnycake, French toast and coffee. Dinner. Clear soup and bread sticks, baked whitefish, creamed oyster sauce, roast venison and currant jelly sauce, baked potatoes, loast turkey with cranberry raisin jelly, watercress salad, French dressing, 324 TWENTIETH CENTURY HOME COOK BOOK cheese sticks and celery, iced pudding, chestnuts, raisins, dates, figs, nuts, candy, Mumm's Extra Dry, cafe et noir. New Year's Lzuicheon. Cold sliced venison, bread and butter, sponge cake, oranges and tea. FOURTH OF JULY. In getting up a special menu card for the glorious Fourth, if you are not able to buy some fancy ones, have them decorated by hand with flags and as much red, white and blue as good taste would warrant. Breakfast. Red and white currants, sliced tomatoes iced, fried perch, Martha Washington muffins, coffee. Limchco)i. Sardine sandwiches, French pickles, salad of '76, floating island, red raspberries, iced tea. Dinner. Consomme a la Independence, roast lamb and mint sauce, new potatoes, stuffed eggplant, combination salad, French dressing, red raspberry shortcake, coffee. MENU FOR THANKSGIVING. Breakfast. Stewed apricots, cream of wheat, hash brown potatoes, muffins and coffee. Dinner. Cream of tomato soup, broiled whitefish, cream sauce, roast turkey stuffed with oysters, cranberries, olives, mashed white pota- toes, Hubbard squash, raisin, nut and apple salad, French dressing, mince pie, pumpkin pie, Indian steamed pudding with maple hard sauce and whipped cream, nuts, coffee, ice cream. Luncheon. Sliced turkey, bread and butter, charlotte russe and cafe et noir MENU FOR CHRISTMAS. Breakfast. Grape nuts and cream, baked apple, ham omelet, velvet muffins, coffee. Dinner. Blue points, crackers, tomato soup, French tenderloins, roast turkey, cranberry sauce, giblet gravy, mashed potatoes, pineapple sherbet, white asparagus salad mayonnaise, spaghetti au gratin, fruit cake, white grapes, nuts, dates, St. Julien claret, cafe et noir. Late LnncJicon. Sliced turkey, mustard sauce, celery and nut sandwiches, chocolate, fruit. PRACTICAL, COMMON SENSE HOME COOKING. KITCHEN ECONOMY AND KITCHEN AKT. OUR EVERY-DAY EATING AND DRINKING. RECIPES FOR ALL STYLES OF COOKING. EXCELLENT DISHES CHEAPLY MADE. ECONOMY OF A VARIED DIET. jEemoranlium PRACTICAL, COMMON SENSE HOME COOKING. CHAPTER XXV. THE LARDER AND KITCHEN. I. THE MEAT-FiOOM. II. HANGING, TESTING ASD PKESERVIN'G PORK, ETC. III. SIUTTON AND LAJIB. IV. CALVES AND THEIR EDIBLE PARTS V IlEEF ON THE FARM. VI. THE KITCHEN. VII. THE FLOOR, \V-VLLS AND FURNITURE. VIII. CLEANLINESS INDISPENSjUSLE. IX. KITCHEN UTENSILS. X. CHEMISTRY OF THE KITCHEN". XI. THE CO.MPONENT P.VRTS OF JILAT. XII. A F.i.MOUS COOK ON BOILING. XIII. BOILED AND STEWED DISHES. XIV. HOW TO STEW. I. The Meat-Room.