csses noses Gree tots Ure tat ak oles soln cel News pda cen dn ety vey Boiled 30 | 3/30 ULES is carec eel Gee nec eer eee aoe sashes Veevacasiesicesoaweweleis acu Baked 45.|.3: 30 5 BGOPATOCS Ae) oink fovar ores tolyecpe eens OORT Actecakp Lcnciex seacseamavted seed , Roasted 45 | 2 80 BG i ee A SON Na aaa gate Pes WON NA) RU res tasigheans Boiled 20 | 1 06 SelM GH IPESH oa2.syc0 sank ae sane ses Pr SIR NED Arion a. iaas ewaceon gy tuseer tes Boilec 8} 1 45 PE UIS A. O Olle ieteaus tates cucstiecernan Se uchcacsasay contacts eA ASE lar teen NaS | Fried 25 | 4 00 Sausage «..... <9. Pita secpin das (adaseSinesesvesyevetnyanetendet> sauce odspbntanaetaer | Broiled 20 | 3 30 Soup, vegetable...... BUREN a th Came h Sew ararels wt uivou suvuc sede scot votmmniee® Boiled 1 00 | 4 00 BOUP, CHICK CD. cfu ciincs ciecccscnnsseesasnessussecesccessycoscdgscenaecavace Boiled 2 00/3 60 SOUP, OYSteL OF MULLOI........-.cecceeccene cesses concen cecetesenseoneees Boiled 78 30 | 3 30 PS Piast stk. Se Oe se Sr bate c ee nae Menor as heetasre dct cnmens seen teears Boiled 1—2 00 | 2 30 PADI O CR: /ckcesenansce tes so bey Ey eee aoe eee USUUs acts Une GRen enue Mea Boiled 1 30 | 2 00 EGTIALOGSS ee Eula Me lsdabar sven nachoudodvsacnsons dusvapspdel nesses Fresh 1 00 | 2 30 GPR LOSS os ics Uchiha Cates eke Usuineuslulbcedvactih's ave roe oeeuabedl ADS ELLER 30 | 2 30 Trout, salmon, fresh, DOULEA OM....... eee ceeeesceeeeeeeeeee see ees Fried 380 | 1 30 ! MPUTKGY, DOMWAG. OF ni. <uepsieceseonceo di npo'te'enesesevesieseapauns axeinnn yan Soneuy Roasted * 20; 2 30 MEV CTR ASS cere a ceeces tad uiabdentng. dat Old veal ranhtvacdaheneerres oa tte Boiled 45 | 3 30 Ea enon Te a oh gaa vas Us eeu coca ek steals ss atsu saeaadeuc nee Broiled 20 | 4 00 Wenison: Steak. ..3..s00ec.se0ee- Cos NASA eas: Saar et ML nates Wry ie we Broiled 20'1 34 | ‘ ~% Minutes to the pound. { Mutton soup. eae a Vhe time given is the general average ; the time will vary slightly with the quality ofthe aru @- hei: : es _ (hard rit ae BILLS OF FARE. These bills of fare are suggestions to assist the housekeeper in providing what is seasonable for daily fare and for extra occasions, rather than arbitrary rules. They are to be varied, divided, or subdivided to suit tastes, purses, and events. FOR SPRING. SuNDAY.—-Breakfast.—Pried brook-trout; broiled ham; eggs on toast; baked beans and Boston brown bread; rice wafiles; tea, coffee, chocolate. Dinner.—Chicken soup; boiled mutton with caper sauce; mashed potatoes, hominy, canned tomatoes, asparagus; lettuce, radishes, pickles; orange short cake, Delmonico pudding ; figs, almonds; tea, coffee. Lunch.—Cold chieken ; cold mutton; rusk; cheese; crackers; canned peaches; preserved cherries; dominoes; iced tea. | First.— Breakfast.—Boiled ham; raw potatoes fried; boiled eggs; buck- wheat cakes with maple syrup; pickles; coffee. Dinner.—Beef-soup ; boiled pork with potatoes and cabbage, salsify; apple sauce; catsup; pickles; bread; doughnuts; bread pudding; apples. Swpper.—Dried beef; waffles, bread and butter; canned pears; ginger-snaps; cheese; cake; tea. Seconp.—breakfast.—Cold boiled ham, fried squirrels, ham omelet; pota- toes with cream, asparagus with toast; muffins, Graham bread, corn bread; oranges; coffee, tea, chocolate. Dinner.—Macaroni soups, baked: fish with dressing and sauce; boiled ham, roast veal; asparagus, potatoes, spinach, lettuce, radishes; lemon pie, cocoa-nut pie, queen of puddings; coffee. Supper.—Pickled tongue, pressed beef; wafles with maple syrup; spiced -peaches, chow-chow, canned fruit, preserves; cake; coffee, tea.

AI-modernized reading of the original text

csses noses Gree tots Ure tat ak oles soln cel News pda cen dn ety vey Boiled 30 | 3/30 ULES is carec eel Gee nec eer eee aoe sashes Veevacasiesicesoaweweleis acu Baked 45.|.3: 30 5 BGOPATOCS Ae) oink fovar ores tolyecpe eens OORT Actecakp Lcnciex seacseamavted seed , Roasted 45 | 2 80 BG i ee A SON Na aaa gate Pes WON NA) RU res tasigheans Boiled 20 | 1 06 SelM GH IPESH oa2.syc0 sank ae sane ses Pr SIR NED Arion a. iaas ewaceon gy tuseer tes Boilec 8} 1 45 PE UIS A. O Olle ieteaus tates cucstiecernan Se uchcacsasay contacts eA ASE lar teen NaS | Fried 25 | 4 00 Sausage «..... <9. Pita secpin das (adaseSinesesvesyevetnyanetendet> sauce odspbntanaetaer | Broiled 20 | 3 30 Soup, vegetable...... BUREN a th Came h Sew ararels wt uivou suvuc sede scot votmmniee® Boiled 1 00 | 4 00 BOUP, CHICK CD. cfu ciincs ciecccscnnsseesasnessussecesccessycoscdgscenaecavace Boiled 2 00/3 60 Soup, Oyster or Mullet........-.cecceeccene cesses concen cecetesenseoneees Boiled 78 30 | 3 30 PS Piast stk. Se Oe se Sr bate c ee nae Menor as heetasre dct cnmens seen teears Boiled 1—2 00 | 2 30 PADI O CR: /ckcesenansce tes so bey Ey eee aoe eee USUUs acts Une GRen enue Mea Boiled 1 30 | 2 00 EGTIALOGSS ee Eula Me lsdabar sven nachoudodvsacnsons dusvapspdel nesses Fresh 1 00 | 2 30 GPR LOSS os ics Uchiha Cates eke Usuineuslulbcedvactih's ave roe oeeuabedl ADS ELLER 30 | 2 30 Trout, salmon, fresh, DOULEA OM....... eee ceeeesceeeeeeeeeee see ees Fried 380 | 1 30 ! MPUTKGY, DOMWAG. OF ni. <uepsieceseonceo di npo'te'enesesevesieseapauns axeinnn yan Soneuy Roasted * 20; 2 30 MEV CTR ASS cere a ceeces tad uiabdentng. dat Old veal ranhtvacdaheneerres oa tte Boiled 45 | 3 30 Ea enon Te a oh gaa vas Us eeu coca ek steals ss atsu saeaadeuc nee Broiled 20 | 4 00 Wenison: Steak. ..3..s00ec.se0ee- Cos NASA eas: Saar et ML nates Wry ie we Broiled 20'1 34 | ‘ ~% Minutes to the pound. { Mutton soup. eae a Vhe time given is the general average ; the time will vary slightly with the quality ofthe aru @- hei: : es _ (hard rit ae BILLS OF FARE. These bills of fare are suggestions to assist the housekeeper in providing what is seasonable for daily fare and for extra occasions, rather than arbitrary rules. They are to be varied, divided, or subdivided to suit tastes, purses, and events. FOR SPRING. SuNDAY.—-Breakfast.—Pried brook-trout; broiled ham; eggs on toast; baked beans and Boston brown bread; rice wafiles; tea, coffee, chocolate. Dinner.—Chicken soup; boiled mutton with caper sauce; mashed potatoes, hominy, canned tomatoes, asparagus; lettuce, radishes, pickles; orange short cake, Delmonico pudding ; figs, almonds; tea, coffee. Lunch.—Cold chieken ; cold mutton; rusk; cheese; crackers; canned peaches; preserved cherries; dominoes; iced tea. | First.— Breakfast.—Boiled ham; raw potatoes fried; boiled eggs; buckwheat cakes with maple syrup; pickles; coffee. Dinner.—Beef-soup ; boiled pork with potatoes and cabbage, salsify; apple sauce; catsup; pickles; bread; doughnuts; bread pudding; apples. Swpper.—Dried beef; waffles, bread and butter; canned pears; ginger-snaps; cheese; cake; tea. Seconp.—breakfast.—Cold boiled ham, fried squirrels, ham omelet; potatoes with cream, asparagus with toast; muffins, Graham bread, corn bread; oranges; coffee, tea, chocolate. Dinner.—Macaroni soups, baked: fish with dressing and sauce; boiled ham, roast veal; asparagus, potatoes, spinach, lettuce, radishes; lemon pie, cocoa-nut pie, queen of puddings; coffee. Supper.—Pickled tongue, pressed beef; wafles with maple syrup; spiced -peaches, chow-chow, canned fruit, preserves; cake; coffee, tea.

Buckeye cookery