The economical cook book

YxAL GuTLXTs: — ^Boiled macaroni in sauce, canned corn, eold-skw and potatoes. Stxwxd Bur : — Sweet and white potatoes, oyster-plant and spinach. Boast Tubkxt: — Oranbeny-sauce, canned com or^ canned peas, sweet and white potatoes and dressed celery. Boast Chiokxns : — Cranbeny-sauce, boiled onions, qyster- planty oold-slaw or dressed celery and potatoes. Boast Duoks: — Currant-jelly or cranberry-sanccy brows enkn-sauoe, brown beans and sweet and white potatoes. 812 aOOKBB T FEOM JBJTJBEISNOJS. Birds, OtbtxrSi &o. :— Mashed potatoes and salad or dressed oelery. These are served as an intermediate oooxse. BoiUD TunKXT: — Oyster-saaoe, mashed potatoes, sweel potatoes, spinaoh and dreased eelery. BoiUD Chiokxns: — Celery or oyster-saaoe* mashed pota- toes^ hominy and ooldndaw. BoiLiD Mutton : — ^OaperHmnoe, tnmips, potatoes, and tana. toes or baked beans. Boiuo GoiurxD Bm :— Tomato-eatsnp, browned parsnips or parsnips in sanee, potatoes and beets, or boiled oabbage with drawn butter. LcNSsm SaIiAD : — Mashed potato. An intermediate eonxse Orsm-ni : — ^Mashed potato, and salad or ooldnBlaw. Bboiuu) GmoKiif 8 :-*String-beans, squashes, new potatoes, sweet eom, new beets. Frioassbid GmoKBK : — ^Anj snmmer vegetables. All idnds of summer regetables with any poultry or meal BreakfiMt Bdishes. Omelettes of different kinds. Eggs, boiled, fried, baked or sorambled. Sausage. Scrapple. Beefsteak. Maokerel* IVesh Fish fried, as smelts or other pan-fish. Fresh Mackerel, broiled. Ham, fried, frissled, stewed or broiled. OalTs layer with oreson. gravy, or fried plainly. Stewed Kidneys. Sweetbreads. Oys- ters. Meat-balls. Fish-balls. Croquettes. Com-oystem. Clam-fritters. Potatoes, fried, stewed, lyonabe, German, cro- quettes, potato-balls or Saratoga. Baked or Stewed Hash. Ba- gotlts of Meat or Poultry. Fried Tomatoes. Egg-plant^ fried. Mutton Chops. Broiled Chickens. Broiled Smoked Shad. Broiled Smoked Salmon. Stewed Tripe* Broiled Shad. Kckled Beefs Liver, fdiiled. CalTs Liver with mushroonu Sweetbreads with mushrooms. Fried Mush. BroOed and Fried Tomatoes. Eelishes for Tea or Supper. Friiiled Beef . FrisiledHam. Potted Beef. Cottage-oheese, Welsh-rarebit Birds. Broiled Chicken. Badishes. Oysters, BlSUSaSS FOB TEA OB SUPPBB. 31t Jtewedi fried, panned or broiled. Croqneitesv Sweetbretdi. Piokled Ojstem. Stewed Lobster. Lobeter-eeallop. DoTiUed Lobster. Deyilled Grabs. Terrapins. Fried Grabs. Little Sand-olams stewed or fried. Bewitohed Veal. SaTorj Meat. Bpioed Salmon. Broiled Smoked Salmon. Broiled Herring. Smoked Shad broOed. GalTs-bead Terrapin. Beef Terrapin. LiTor Terrapin. Stewed Tripe. Fresh Shad broiled Potted hemng. Gorn-oysters. Gom-pndding. Galf s Lirer with eream-grayy. Pressed Beef. Mutton Birds. Beef Birds. Frieasseed Ghioken. Frogs. Birds on toast or roMted. Gold Tongue. Gold Boiled Ham. Sweetbreads, browned, stewed, with mushrooms^ or broiled. Stewed Mushrooms. Mutton Venison. Venison Steaks. Hogshead Gheese. Pig^s Feet in jelly. Ghieken Salad. Lobster Salad. Pig's Feel stewed. Spioed Salmon. Bpioed Stuigeon. Stewed Tripe. Tomato Salad. Ottommben. WEIGHTS AND MEASURES TO 00 BY FOR THE RECIPES IN THIS BOOK AToiidnpoii Weight 8 dnolmiB, 1 oonoe. 16 oanoefl, 1 poimd. 28 poundsi . . . • • 1 quarter of a hundred. Liquid Meeeiire 4 gillB, 1 pint 2 pints, 1 quart 4 qvartey 1 gallon. Dry Keatnre. 2 pifita, 1 quart. 8 quarts, 1 peek. 4 peokfl, 1 bushel A mediumHsdied teaspoon oontams about a drachm. Four teaspoons are equal to one tablespoon* Four tablespoons are equal to one wine-glass. A wine-glass holds half a gill. A tablespoon holds half an ounce. A BILL OP PARE rOB BACH SEASON OF THB TBAB VOB A FAMILT OF FIVE OR SIX PBBS0N8. Spring. First Coursb. G^reen-pea Soup SlOOND COURSI Baked Shad. Third Coursi. Boast Lamb, mint-saaoe. Oroea Peaa. Asparagus. Potatoes. Tomatoes.