Ducks, domestic, are best in June and July; wild, in
spring and fall.
Geese, wild, from October to December ; tame, when four
months old.
Guinea fowls best in winter, when they take the place of
partridges.
Partridges, pheasants, or ruffled grouse, are in season in
332
The New Kentucky Home Cook Book.
most markets from September to January, but are best in
October and November.
Pigeons, wild, are plentiful in Se] t ember and October.
Prairie chickens are in season from August to October.
Rabbits are in season from November to January.
Snipe from March 20 to April 20 ; again in October.
Squirrels from May to October.
Turkeys are best in the fall and winter, though in market
at all seasons.
"Woodcock from July to November, but best in October.
EGGS.
Eggs are always in season, but are cheap in spring and
dear in winter.
FISH.
As a rule fish are in the best condition just before spawn-
ing.
Bass, of which there are a dozen varieties, at all times of
the year.
Blue-fish, a popular fish on the sea-coast, from June to
October.
Bream, a fish sometimes known as dace, in the winter
months.
Chub, a fresh-water fish, in* fall and winter.
Clams from May to September.
Conger eels from November to April.
Crabs from June to January, but are more wholesome in
the cold months.
Eels from April to November.
Haddock in November and December, and June and
July.
Halibut in season all the year.
Herring from February to May.
Liobsters are plentiful in market except in winter months.
The Neio Kentucky Home Cook Book.
333
Mackerel from May through the summer.
Oysters are in season from September to May.
Salmon from March to September.
Shad appear in market from February 20 to June.
Sturgeon from April to September.
Suckers from October to April.
Trout, brook, are in season from March until August ;
lake, from October until March ; Mackinaw, in the winter
months.
BILLS OF FARE.
APRIL.
Sunday, 11. — Breakfast: Fish, Graham cakes, light
bread, eggs, radishes, coffee. Dinner: Roast of lamb with
mint sauce, lettuce with mayonaise dressing, new potatoes,
hard-boiled eggs, radishes, Lima beans, light bread. Des-
sert— Ice-cream, cake with candied icing, coffee. Lunch :
Cold lamb with currant catsup, sliced buttered bread, cheese,
tea.
Monday, 12. — Breakfast: Stewed prunes, hashed lamb,
shirred eggs, baking-powder biscuit, coffee. Dinner: Cold
baked ham, lettuce, radishes, potatoes, eggs. Dessert —
Float and cake, tea. Supper: Ham fried in batter, plain
biscuit, pickle, preserves, tea.
Tuesday, 13. — Breakfast: Oatmeal, broiled steak, wheat
muffins, boiled eggs, coffee. Dinner: Fricasseed chicken,
lettuce, new potatoes, spring onions, canned tomatoes, and
corn-dodgers. Dessert — Fritters ami maple sirup. Supper:
Cold ham, radishes, coffee-bread, pickles, marmalade, coffee.
Wednesday, 14. — Breakfast: Cracked wheat, breakfast
bacon and eggs, drop biscuit, coffee. Dinner : Broiled steak,
new potatoes, lettuce, boiled onions, biscuit. Dessert —
Rhubarb pie, coffee. Supper: Grated ham, pickles, Mrs.
Lee's rolls, stewed potatoes, tea.
Thursday, 15. — Breakfast: Oatmeal, broiled ham, eggs,
biscuit, coffee. Dinner: Boiled fish with egg dressing, pota-
toes with cream dressing, lettuce, tomatoes, steamed corn
bread. Dessert — Boiled custard and sponge-cake. Supper:
Mackerel salad, cold ham, tea rolls, preserves, tea.
(334)
The New Kentucky Home Cook Book.
335
Page 168
Presented as published in 1884. 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
Ducks, domestic, are best in June and July; wild, in spring and fall.
Geese, wild, from October to December ; tame, when four months old.
Guinea fowls best in winter, when they take the place of partridges.
Partridges, pheasants, or ruffled grouse, are in season in
The New Kentucky Home Cook Book.
most markets from September to January, but are best in October and November.
Pigeons, wild, are plentiful in September and October.
Prairie chickens are in season from August to October.
Rabbits are in season from November to January.
Snipe from March 20 to April 20 ; again in October.
Squirrels from May to October.
Turkeys are best in the fall and winter, though in market at all seasons.
"Woodcock from July to November, but best in October. EGGS.
Eggs are always in season, but are cheap in spring and dear in winter.
FISH.
As a rule fish are in the best condition just before spawning.
Bass, of which there are a dozen varieties, at all times of the year.
Blue-fish, a popular fish on the sea-coast, from June to October.
Bream, a fish sometimes known as dace, in the winter months.
Chub, a fresh-water fish, in fall and winter. Clams from May to September. Conger eels from November to April. Crabs from June to January, but are more wholesome in the cold months.
Eels from April to November.
Haddock in November and December, and June and July.
Halibut in season all the year. Herring from February to May.
Lobsters are plentiful in market except in winter months.
The Neio Kentucky Home Cook Book.
Mackerel from May through the summer.
Oysters are in season from September to May.
Salmon from March to September.
Shad appear in market from February 20 to June.
Sturgeon from April to September.
Suckers from October to April.
Trout, brook, are in season from March until August ; lake, from October until March ; Mackinaw, in the winter months.
BILLS OF FARE.
APRIL.
Sunday, 11. — Breakfast: Fish, Graham cakes, light bread, eggs, radishes, coffee. Dinner: Roast of lamb with mint sauce, lettuce with mayonaise dressing, new potatoes, hard-boiled eggs, radishes, Lima beans, light bread. Dessert— Ice-cream, cake with candied icing, coffee. Lunch : Cold lamb with currant catsup, sliced buttered bread, cheese, tea.
Monday, 12. — Breakfast: Stewed prunes, hashed lamb, shirred eggs, baking-powder biscuit, coffee. Dinner: Cold baked ham, lettuce, radishes, potatoes, eggs. Dessert — Float and cake, tea. Supper: Ham fried in batter, plain biscuit, pickle, preserves, tea.
Tuesday, 13. — Breakfast: Oatmeal, broiled steak, wheat muffins, boiled eggs, coffee. Dinner: Fricasseed chicken, lettuce, new potatoes, spring onions, canned tomatoes, and corn-dodgers. Dessert — Fritters ami maple sirup. Supper: Cold ham, radishes, coffee-bread, pickles, marmalade, coffee.
Wednesday, 14. — Breakfast: Cracked wheat, breakfast bacon and eggs, drop biscuit, coffee. Dinner : Broiled steak, new potatoes, lettuce, boiled onions, biscuit. Dessert — Rhubarb pie, coffee. Supper: Grated ham, pickles, Mrs. Lee's rolls, stewed potatoes, tea.
Thursday, 15. — Breakfast: Oatmeal, broiled ham, eggs, biscuit, coffee. Dinner: Boiled fish with egg dressing, potatoes with cream dressing, lettuce, tomatoes, steamed corn bread. Dessert — Boiled custard and sponge-cake. Supper: Mackerel salad, cold ham, tea rolls, preserves, tea. (334)
The New Kentucky Home Cook Book.