BREAKFAST — Cracked wheat, corn meal batter cakes, fried oysters, biscuit and coffee. DINNER — Chicken soup, broiled birds, trout, deviled ham, Boston baked bean.s, stewed salsify, mustard salad, corn bread and salt pickle, omelet souffle, grape fruit. SUPPER — Toasted crackers, chicken salad, a Yankee dish and coffee. BREAKFAST — Broiled tenderloin, broiled hominy, flour muffins, toasted cheese and coffee. DINNER — Baked fish with drawn butter, creamed potatoes, celery, peach mangoes, bread, Delmonico pudding. ..SUPPER — Tongue toast, corn-meal battercakes, apple butter, biscuit and coffee. BREAKFAST — Fried pig feet, brains, waffles and coffee. DINNER — Salsify soup, roast opossum with potatoes, onion pickle, asparagus on toast, dumpling stew, celery, plum sauce, cranberry puffs and crys- tallized figs. SUPPER — Dainty sandwiches, rice muffins, corned beef, preserves and coffee. BREAKFAST — Broiled steak, hominy, potato balls, griddle cakes. DINNER — Baked shad with egg sauce, cold mutton, canned peas, mashed potatoes, egg bread, stewed apples, caramel cake and coffee. SUPPER — Light rolls, smother-broiled chickens, potato salad, grape gelatine and ginger wafers. BREAKFAST — Beef and potato balls, buttered toast and poached eggs, hot muffins, coffee. DINNER — Vegetable soup, pork roast and turnips, sugared potatoes, baked tomatoes and rice, light bread, lemon custard and grapes. SUPPER — Broiled ham, beaten biscuit, creamed salmort, milk toast, prune float with cream, and tea-cakes. BREAKFAST — Waffles, mutton chops broiled, fried apples, chocolate. DINNER — Roast beef with potatoes, plain boiled rice, macaroni and cheese, square biscuit and cocoanut pudding. SUPPER — Cold tongue, light muffins, salad and snowflake.s. 372 THE NEW ANNIE DENNIS COOK BOOK BREAKFAST — Sausage, rolls, Graham muffins, chicken omelet and coffee. DINNER — Little pigs in blankets, tenderloin roast beef, baked potatoes, olives, brain croquettes with French toast (omitting sugar), mustard pickle, kiss pudding, and macaroons. SUPPER — Cold roast with mayonnaise No. 2, cold beaten biscuit, sugared cherries and sweet milk. BREAKFAST — Broiled chicken, plain omelet, waffles, egg bread and coffee. DINNEIR — Corn soup, spare-rib roasted, salt codfish souffle, fried egg plants, scalloped tomatoes, cold slaw, cold bread, orange fritters and cocoanut tarts. SUPPER — Butter toast, cold spare-rib and blackberry shrub. BREAKFAST — Oranges, lamb chops, fried hominy, waffles and coffee. DINNER — ^Beef roast, duchess potatoes, celery salad, baked corn, haricot beans a la creme, crab-apple jelly and bread, hot cake with lemon sauce. SUPPER — Chicken livers en brochette, cream puffs, cold roast, beaten bis- cuit, or Graham bread, canned pears and cream, little cakes and coffee. BREAKFAST — California red grapes, baked hash, plain omelet, rolls and coff^, or chocolate. DINNER — Deviled oysters, celery, chicken and tomatoes. French fried pota- toes, baked macaroni, mustard cabbage pickle, bread, apple compote with fritters (No. 2), cheese. SUPPER — Broiled ham, or birds, biscuit, corn-meal muffins, ripe tomatoes, sweet pickle and coffee.

AI-modernized reading of the original text

BREAKFAST — Cracked wheat, corn meal batter cakes, fried oysters, biscuit and coffee. DINNER — Chicken soup, broiled birds, trout, deviled ham, Boston baked beans, stewed salsify, mustard salad, corn bread and salt pickle, omelet souffle, grape fruit. SUPPER — Toasted crackers, chicken salad, a Yankee dish and coffee. BREAKFAST — Broiled tenderloin, broiled hominy, flour muffins, toasted cheese and coffee. DINNER — Baked fish with drawn butter, creamed potatoes, celery, peach mangoes, bread, Delmonico pudding. ..SUPPER — Tongue toast, corn-meal battercakes, apple butter, biscuit and coffee. BREAKFAST — Fried pig feet, brains, waffles and coffee. DINNER — Salsify soup, roast opossum with potatoes, onion pickle, asparagus on toast, dumpling stew, celery, plum sauce, cranberry puffs and crystallized figs. SUPPER — Dainty sandwiches, rice muffins, corned beef, preserves and coffee. BREAKFAST — Broiled steak, hominy, potato balls, griddle cakes. DINNER — Baked shad with egg sauce, cold mutton, canned peas, mashed potatoes, egg bread, stewed apples, caramel cake and coffee. SUPPER — Light rolls, smother-broiled chickens, potato salad, grape gelatine and ginger wafers. BREAKFAST — Beef and potato balls, buttered toast and poached eggs, hot muffins, coffee. DINNER — Vegetable soup, pork roast and turnips, sugared potatoes, baked tomatoes and rice, light bread, lemon custard and grapes. SUPPER — Broiled ham, beaten biscuit, creamed salmort, milk toast, prune float with cream, and tea-cakes. BREAKFAST — Waffles, mutton chops broiled, fried apples, chocolate. DINNER — Roast beef with potatoes, plain boiled rice, macaroni and cheese, square biscuit and cocoanut pudding. SUPPER — Cold tongue, light muffins, salad and snowflake.s. BREAKFAST — Sausage, rolls, Graham muffins, chicken omelet and coffee. DINNER — Little pigs in blankets, tenderloin roast beef, baked potatoes, olives, brain croquettes with French toast (omitting sugar), mustard pickle, kiss pudding, and macaroons. SUPPER — Cold roast with mayonnaise No. 2, cold beaten biscuit, sugared cherries and sweet milk. BREAKFAST — Broiled chicken, plain omelet, waffles, egg bread and coffee. DINNEIR — Corn soup, spare-rib roasted, salt codfish souffle, fried egg plants, scalloped tomatoes, cold slaw, cold bread, orange fritters and cocoanut tarts. SUPPER — Butter toast, cold spare-rib and blackberry shrub. BREAKFAST — Oranges, lamb chops, fried hominy, waffles and coffee. DINNER — ^Beef roast, duchess potatoes, celery salad, baked corn, haricot beans a la creme, crab-apple jelly and bread, hot cake with lemon sauce. SUPPER — Chicken livers en brochette, cream puffs, cold roast, beaten biscuit, or Graham bread, canned pears and cream, little cakes and coffee. BREAKFAST — California red grapes, baked hash, plain omelet, rolls and coffee, or chocolate. DINNER — Deviled oysters, celery, chicken and tomatoes. French fried potatoes, baked macaroni, mustard cabbage pickle, bread, apple compote with fritters (No. 2), cheese. SUPPER — Broiled ham, or birds, biscuit, corn-meal muffins, ripe tomatoes, sweet pickle and coffee.

The new Annie Dennis cook book