Thursday. Breakfast — Gluten cakes, boiled beefsteak, potatoes. Dinner
—Chicken boiled with soup, whole potatoes boiled, plain boiled rice, cab-
bage salad ; apple pie, cake. Supper — Vienna rolls, cold chicken, canned
inut, cake.
Friday, Breakfast — Rice cakes, spare ribs broiled, fried raw potatoes.
Dinner — Baked fish, canned com, tomato sauce, fricassee of salmon or hali-
but, baked potatoes ; tapioca pudding. Supper — Warm rolls, pressed meat,
canned blackberries.
Saturday, Breakfast — Broiled sausage, whole potatoes fried, apple
fritters. Dinner — Saturday bean soup, fried mutton cnops, plain boiled rice,
baked potatoes, fish salad ; brown pudding with sance. Supper — Plain bread,
bologna sausage, jelly cake.
Februarv.
^nday. Breakfast — ^Baked beans and Boston brown bread, fried applea
and coflfee bread. Dinner — Oyster soup, roast of mutton, baked potatoes,
Lima beans, tomatoes, salsify, cranberry jelly, celery, mayonnaise of sal*
mon ; mince pie, ambrosia and fruit cake. Supper — ^Italian rolls, currant
jelly, chocolate blanc-mange. Yule cake.
Monday. Breakfast — Rye biscuit, mutton warmed in butter, or broiled
fish, croquettes of cold vegetables. Dinner — ^Beef a la nuxi^, mashed pota-
toes and turnips, boiled rice, cottage pudding, cake. Supper— Cold biscuit,
dried beefy apple tapioca pudding.
\.
A year's bills of fabe. 615
'«
I
Tueiday. Bredkfcai — Com cakes, hash, fried 'potatoes. Dtnner—Roast
pork with sweet potatoes or parsnips, pndding of canned com, pickled beets,
apple custard pie, jelly cake. Supper — Sardines, bans, preserved ifruit with
whipped cream.
Wednezday. Breakfast — ^Toast, fried fish, potatoes fried. Dinner — ^Bak-
ed ham, whole boiled potatoes, salsify stewed, celery sauc*; apple float,
pum^in pie, cake. Supper — French rolls, cold tongue, sliced oranges.
Thursday, Breakfast — Pigs' feet souse, potato cakes. Dinner — Amber
soap, chicken pie, stewed onions, turnips, pickled beets, waffles ; boiled
batter pudding with cream sauce. iS«p/>«r— Buttered toast, baked apples
and whipped cream, teacakes.
Friday. Breakfast — Broiled oysters on toast, tomato sauce, flannel,
cakes with honey or maple syrup, Dinner — Baked or broiled fish if fresh,
or fricasseed if canned, mashed potatoes, fried parsnips cabbage salad, apple
dumplings with sauce. Supper — Creamed codfish, com mush hot with milk,
canned fruit and light cakes.
Saturday. Breakfast — Broiled mutton chops, creamed potatoes Graham
cakes. Dinner — Saturday bean soup, boiled shoulder of ham with cabbage,
potatoes, parsnips, carrots, pickled beets, lei^on pie. Supper — Bread and
milk hot, cold ham, jelly and cake.
March.
Sunday. Breakfast — Baked beans with pork and Boston brown^ bread,
omelet, tnnner — bouillon Roast turkey, potatoes, canned corn, plum jelly,
young lettuce broken up (not cut) heaped lightly in a dish and ornamented
with sliced eggs ; Charlotte russe, jelly and sponge cake. Supper — Cold
turkey, cranberry jelly, canned fruit, jam and cake.
Monday. Breakfast — Flannel cakes, mutton chops, broiled potatoes. Din-
ner— ^Beefsteak soup, broiled steak, potatoes boiled whole, salsify, oyster
salad, sweet pickles, transparent pudding, cream puffs, oranfres. Supper —
Graham mumns, cold meat, apple fritters with suear, sponge cake.
Page 534
Presented as published in 1890. 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
Thursday. Breakfast — Gluten cakes, boiled beefsteak, potatoes. Dinner —Chicken boiled with soup, whole potatoes boiled, plain boiled rice, cabbage salad ; apple pie, cake. Supper — Vienna rolls, cold chicken, canned fruit, cake.
Friday, Breakfast — Rice cakes, spare ribs broiled, fried raw potatoes. Dinner — Baked fish, canned corn, tomato sauce, fricassee of salmon or halibut, baked potatoes ; tapioca pudding. Supper — Warm rolls, pressed meat, canned blackberries.
Saturday, Breakfast — Broiled sausage, whole potatoes fried, apple fritters. Dinner — Saturday bean soup, fried mutton chops, plain boiled rice, baked potatoes, fish salad ; brown pudding with sance. Supper — Plain bread, bologna sausage, jelly cake.
February.
Sunday. Breakfast — Baked beans and Boston brown bread, fried applea and coffee bread. Dinner — Oyster soup, roast of mutton, baked potatoes, Lima beans, tomatoes, salsify, cranberry jelly, celery, mayonnaise of salmon ; mince pie, ambrosia and fruit cake. Supper — Italian rolls, currant jelly, chocolate blanc-mange. Yule cake.
Monday. Breakfast — Rye biscuit, mutton warmed in butter, or broiled fish, croquettes of cold vegetables. Dinner — Beef a la mode, mashed potatoes and turnips, boiled rice, cottage pudding, cake. Supper— Cold biscuit, dried beef apple tapioca pudding.
\.
A year's bills of fabe. 615
'«
Tuesday. Breakfast — Com cakes, hash, fried 'potatoes. Dinner — Roast pork with sweet potatoes or parsnips, pudding of canned com, pickled beets, apple custard pie, jelly cake. Supper — Sardines, bans, preserved fruit with whipped cream.
Wednesday. Breakfast — Toast, fried fish, potatoes fried. Dinner — Baked ham, whole boiled potatoes, salsify stewed, celery sauce; apple float, pumpkin pie, cake. Supper — French rolls, cold tongue, sliced oranges.
Thursday, Breakfast — Pigs' feet souse, potato cakes. Dinner — Amber soup, chicken pie, stewed onions, turnips, pickled beets, waffles ; boiled batter pudding with cream sauce. Supper — Buttered toast, baked apples and whipped cream, teacakes.
Friday. Breakfast — Broiled oysters on toast, tomato sauce, flannel cakes with honey or maple syrup, Dinner — Baked or broiled fish if fresh, or fricasseed if canned, mashed potatoes, fried parsnips cabbage salad, apple dumplings with sauce. Supper — Creamed codfish, com mush hot with milk, canned fruit and light cakes.
Saturday. Breakfast — Broiled mutton chops, creamed potatoes Graham cakes. Dinner — Saturday bean soup, boiled shoulder of ham with cabbage, potatoes, parsnips, carrots, pickled beets, lemon pie. Supper — Bread and milk hot, cold ham, jelly and cake.
March.
Sunday. Breakfast — Baked beans with pork and Boston brown bread, omelet, Dinner — bouillon Roast turkey, potatoes, canned corn, plum jelly, young lettuce broken up (not cut) heaped lightly in a dish and ornamented with sliced eggs ; Charlotte russe, jelly and sponge cake. Supper — Cold turkey, cranberry jelly, canned fruit, jam and cake.
Monday. Breakfast — Flannel cakes, mutton chops, broiled potatoes. Dinner— ^Beefsteak soup, broiled steak, potatoes boiled whole, salsify, oyster salad, sweet pickles, transparent pudding, cream puffs, oranges. Supper — Graham muffins, cold meat, apple fritters with suear, sponge cake.