Saturday. — Breakfast: Sausage, soda biscuit, corn bat- ter-cakes, fried potatoes, coffee. Dinner: Veal cutlets, po- tatoes, hominy, stewed tomatoes, corn bread. Dessert — Gin- ger-cake pudding, coffee. Supper: Raw oysters, mixed pickles, salad, pocket-books, preserves, coffee. MARCH. Sunday. — Breakfast: Broiled oysters on toast, waffles, cold bread, peach-butter, coffee. Dinner: Baked chickens, cranberries, macaroni, Lima beans, scalloped sweet pota- toes, French pease, sweet and sour pickles, sliced bread. Dessert — Lemon sherbet, cake, coffee. Lunch: Cold chick- 350 TJie New Kentucky Home Cool: Booh. en, chicken salad, pickles, sandwiches, crackers, cheese, candied fruits, cake. Monday. — Breakfast: Steak, fried hominy, biscuit, coffee. Dinner: Eoast of beef with potato leaves, rice, corn, toasted bread. Dessert — Baked custard, coffee. Supper: Cold beef broiled with mustard, wheat batter-cakes, cold bread, cooked cheese, coffee. Tuesday. — Breakfast : Fruit, breakfast bacon and scram- bled eggs, Kentucky egg bread, French toast, coffee. Din- ner: Steak with tomatoes, corn, macaroni, roasted potatoes, bread. Dessert — Rice pudding with plum preserves, coffee. Supper: Sliced cold ham, Spanish pickles, Sally-lunn, pear- butter, tea. Wednesday. — Breakfast: Oatmeal and cream, ham and eggs, light rolls, coffee. Dinner: Eoast of veal with pota- toes, jowl and greens, tomatoes, baked beans. Dessert — Preserves and hot biscuit, milk. Supper: Yeal croquettes, ham salad, plain biscuit, coddled apples, wafers, tea. • Thursday. — Breakfast: Cold jowl broiled, boiled eggs, corn batter-cakes, biscuit, coffee. Dinner: Boiled chicken dressed with eggs, potatoes, Lima beans, tomatoes, cold bread. Dessert — Batter pudding with sauce, coffee. Sup- pler : Ham, poached eggs on toast, pocket-books, cherry pre- serves, tea. Friday. — Breakfast: Oatmeal, Mrs. Keith's steak, plain biscuit, Saratoga chips, marmalade, coffee. Dinner: Fried fish, poached eggs, boiled cabbage, potatoes, corn-dodgers. Dessert — Charlotte-Busse, chocolate. Supper: Fish salad, chipped beef, German puffs, pickles, cheese, tea. Saturday. — Breakfast: Fruit, veal cutlets, beaten bis- cuit, Graham cakes, stewed potatoes, coffee. Dinner: Chicken-pie, jowl and greens, scalloped potatoes, baked to- matoes with onion, coffee, hot rolls. Supper: Broiled squab, pocket-books, Saratoga potatoes, preserves, coffee or tea. MENUS. WINTER. 1. Oysters served in block of ice. 2. Julienne soup. 3. Boiled salmon garnished with potato croquettes, and ol- ives with sauce Hoilandaise. 4. Sweet-breads and pease. 5. Fillet of beef with mushrooms. 6. Champagne ice. 7. Chicken salad with mayonnaise dressing. 8. Cheese fondu and wafers. 9. Cabinet pudding ; chocolate ice-cream with cake. 10. Fruit. 11. Coffee. WINTER. 1. Mock turtle soup. 2. Fish croquettes garnished with potato roses. 3. Fried oysters, cold slaw. 4. Saddle of venison with currant jelly sauce, garnished with baked to- matoes; scalloped sweet potatoes. 5. Roman punch in lemon skins. 6. Shrimp salad with mayonnaise dressing. 7. Cheese ; wafers ; celery. 8. English plum puddiDg ; pine- apple ice with little cakes. 9. Fruit. 10. Coffee. WINTER.

AI-modernized reading of the original text

Saturday. — Breakfast: Sausage, soda biscuit, corn batter-cakes, fried potatoes, coffee. Dinner: Veal cutlets, potatoes, hominy, stewed tomatoes, corn bread. Dessert — Ginger-cake pudding, coffee. Supper: Raw oysters, mixed pickles, salad, pocket-books, preserves, coffee. MARCH. Sunday. — Breakfast: Broiled oysters on toast, waffles, cold bread, peach-butter, coffee. Dinner: Baked chickens, cranberries, macaroni, Lima beans, scalloped sweet potatoes, French pease, sweet and sour pickles, sliced bread. Dessert — Lemon sherbet, cake, coffee. Lunch: Cold chick- The New Kentucky Home Cook Book. en, chicken salad, pickles, sandwiches, crackers, cheese, candied fruits, cake. Monday. — Breakfast: Steak, fried hominy, biscuit, coffee. Dinner: Roast of beef with potato leaves, rice, corn, toasted bread. Dessert — Baked custard, coffee. Supper: Cold beef broiled with mustard, wheat batter-cakes, cold bread, cooked cheese, coffee. Tuesday. — Breakfast : Fruit, breakfast bacon and scrambled eggs, Kentucky egg bread, French toast, coffee. Dinner: Steak with tomatoes, corn, macaroni, roasted potatoes, bread. Dessert — Rice pudding with plum preserves, coffee. Supper: Sliced cold ham, Spanish pickles, Sally-lunn, pearbutter, tea. Wednesday. — Breakfast: Oatmeal and cream, ham and eggs, light rolls, coffee. Dinner: Roast of veal with potatoes, jowl and greens, tomatoes, baked beans. Dessert — Preserves and hot biscuit, milk. Supper: Yeal croquettes, ham salad, plain biscuit, coddled apples, wafers, tea. • Thursday. — Breakfast: Cold jowl broiled, boiled eggs, corn batter-cakes, biscuit, coffee. Dinner: Boiled chicken dressed with eggs, potatoes, Lima beans, tomatoes, cold bread. Dessert — Batter pudding with sauce, coffee. Supper: Ham, poached eggs on toast, pocket-books, cherry preserves, tea. Friday. — Breakfast: Oatmeal, Mrs. Keith's steak, plain biscuit, Saratoga chips, marmalade, coffee. Dinner: Fried fish, poached eggs, boiled cabbage, potatoes, corn-dodgers. Dessert — Charlotte-Russe, chocolate. Supper: Fish salad, chipped beef, German puffs, pickles, cheese, tea. Saturday. — Breakfast: Fruit, veal cutlets, beaten biscuit, Graham cakes, stewed potatoes, coffee. Dinner: Chicken-pie, jowl and greens, scalloped potatoes, baked tomatoes with onion, coffee, hot rolls. Supper: Broiled squab, pocket-books, Saratoga potatoes, preserves, coffee or tea. MENUS. WINTER. 1. Oysters served in block of ice. 2. Julienne soup. 3. Boiled salmon garnished with potato croquettes, and olives with sauce Hoilandaise. 4. Sweet-breads and pease. 5. Fillet of beef with mushrooms. 6. Champagne ice. 7. Chicken salad with mayonnaise dressing. 8. Cheese fondu and wafers. 9. Cabinet pudding ; chocolate ice-cream with cake. 10. Fruit. 11. Coffee. WINTER. 1. Mock turtle soup. 2. Fish croquettes garnished with potato roses. 3. Fried oysters, cold slaw. 4. Saddle of venison with currant jelly sauce, garnished with baked tomatoes; scalloped sweet potatoes. 5. Roman punch in lemon skins. 6. Shrimp salad with mayonnaise dressing. 7. Cheese ; wafers ; celery. 8. English plum pudding ; pineapple ice with little cakes. 9. Fruit. 10. Coffee. WINTER.

The new Kentucky home cook book