Economica Dinners.— First.—Spare ribs, roast potatoes, cabbage, rice, pud- ding, fruit. Second.—Codfish, egg sauce, meat-pie, parsnips, horse-radish, pick- les, bread, custard pie. Third.—Boiled pork, beans, potatoes, greens, green cur- rant pie. Fourth.—Fish, potatoe cakes, baked tomatoes, bread pudding, ap- ple sauce. Fifth.—Boiled beef, lima beans, boiled potatoes, squash, sliced tomatoes, apple tapioca pudding. Sixth.—Meatless bean soup, roast beef and potatoes, macaroni with cheese, apple butter, custard pie. Seventh.—Meatless tomato soup, broiled chicken, fricasseed potatoes, turnips, tomato toast, fresh fruit. : LuncuEs.—First.—Escaloped oysters, chicken salad, ham sandwiches, dev- iled crabs; mixed pickles; cheese; coffee jelly with whipped cream; basket. of mixed cakes; ice-cream; fruit, nuts; tea, chocolate with whipped cream, Second.—Chicken croquettes; cold slaw garnished with fried oysters; sar. dines with sliced lemons; lobster salad; cold Saratoga potatoes; walnut pickles; pickles; jelly; orange or lemon-ice; dominoes; coffee, chocolate with whipped cream. | THANKSGIVING DinnERS.—Oyster soup; boiled fresh cod with egg sauce}; roast turkey, cranberry sauce; roast goose, bread sauce or currant jelly, stuffed ham, apple sauce or jelly; pork and beans; mashed potatoes and turnips, delicate cabbage, canned tomatoes and corn, baked sweet potatoes, - boiled onions, salsify, macaroni and cheese; brown bread and superior biscuit; lobster salad; pressed beef, cold corned beef, tongue; celery, cream slaw; watermelon, peach, pear, or apple sweet-pickles; mangoes, cucumbers, chow-chow, and tomato catsup; stewed peaches or prunes; doughnuts and ginger cakes; mince, pumpkin, and peach pies; plum and boiled Indian pud.- dings; apple, cocoa-nut, or almond tarts; vanilla ice-cream; old-fashioned loaf cake, pound cake, black cake, white perfection cake, ribbon cake, almond layer cake; citron, peach, plum, or cherry preserves; apples, oranges, figs, grapes, raisins, and nuts; tea and coffee. CHRISTMAS DiINNERS.—Clam soup; baked fish, Hollandaise sauce; roast turkey with oyster dressing and celery or oyster sauce, roast duck with onion sauce, broiled quail, chicken pie; plum and crab-apple jelly; baked esate in jackets, sweet potatoes, baked squash, turnips, southern cab- age, stewed carrots, canned corn, canned pease, tomatoes ; Graham bread, rolls; salmon salad or herring salad, Chili sauce, gooseberry catsup, man- goes, pickled cabbage ; bottled, French, or Spanish pickles; spiced nat- meg-melon and sweet-pickled grapes, and beets; Unristpias plum-pudding CAT f . * th HE é . -. BIELS OF FARE 351 with sauce, charlotte-russe ; cocca-nut, mince, and peach pies; citron, pound, French loaf, white Mountain and Neapolitan cakes; lady’s fingers, pepper- - nuts; centennial drops, almond or’hickory-nut macaroons; cocoa-nut cara. mels, chocolate drops; orange or pine apple ice-cream; coffee, tea, and Vienna chocolate. New Yerar’s Dinners.—Raw oysters; mock turtle soup; boiled turkey with oyster sauce; roast haunch of venison, currant jelly; deviled crabs; potato souffié, baked turnips, stuffed cabbage, beets, lima beans, dried corn, and canned pease; biscuit, French rolls, rye and Indian bread; chicken salad, cold sliced ham; celery, cold slaw garnished with fried oysters, pickled wal- nuts, variety pickles; sweet pickled cucumbers, peaches, and plums, spiced currants and gooseberries; canned pears or strawberries; English plum pud- ding; chess pie, potato pie, mince pie; orange soufflé, pyramid pound cake, black cake, Phil Sheridan cake; Bohemian cream; oranges, raisins, figs, nuts; tea, coffee, chocolate.

AI-modernized reading of the original text

Economica Dinners.— First.—Spare ribs, roast potatoes, cabbage, rice, pudding, fruit. Second.—Codfish, egg sauce, meat-pie, parsnips, horse-radish, pickles, bread, custard pie. Third.—Boiled pork, beans, potatoes, greens, green currant pie. Fourth.—Fish, potato cakes, baked tomatoes, bread pudding, apple sauce. Fifth.—Boiled beef, lima beans, boiled potatoes, squash, sliced tomatoes, apple tapioca pudding. Sixth.—Meatless bean soup, roast beef and potatoes, macaroni with cheese, apple butter, custard pie. Seventh.—Meatless tomato soup, broiled chicken, fricasseed potatoes, turnips, tomato toast, fresh fruit. : LuncuEs.—First.—Escaloped oysters, chicken salad, ham sandwiches, deviled crabs; mixed pickles; cheese; coffee jelly with whipped cream; basket. of mixed cakes; ice-cream; fruit, nuts; tea, chocolate with whipped cream, Second.—Chicken croquettes; cold slaw garnished with fried oysters; sar. dines with sliced lemons; lobster salad; cold Saratoga potatoes; walnut pickles; pickles; jelly; orange or lemon-ice; dominoes; coffee, chocolate with whipped cream. | THANKSGIVING DinnERS.—Oyster soup; boiled fresh cod with egg sauce}; roast turkey, cranberry sauce; roast goose, bread sauce or currant jelly, stuffed ham, apple sauce or jelly; pork and beans; mashed potatoes and turnips, delicate cabbage, canned tomatoes and corn, baked sweet potatoes, - boiled onions, salsify, macaroni and cheese; brown bread and superior biscuit; lobster salad; pressed beef, cold corned beef, tongue; celery, cream slaw; watermelon, peach, pear, or apple sweet-pickles; mangoes, cucumbers, chow-chow, and tomato catsup; stewed peaches or prunes; doughnuts and ginger cakes; mince, pumpkin, and peach pies; plum and boiled Indian pud.- dings; apple, cocoa-nut, or almond tarts; vanilla ice-cream; old-fashioned loaf cake, pound cake, black cake, white perfection cake, ribbon cake, almond layer cake; citron, peach, plum, or cherry preserves; apples, oranges, figs, grapes, raisins, and nuts; tea and coffee. CHRISTMAS DiINNERS.—Clam soup; baked fish, Hollandaise sauce; roast turkey with oyster dressing and celery or oyster sauce, roast duck with onion sauce, broiled quail, chicken pie; plum and crab-apple jelly; baked sweet potatoes in jackets, sweet potatoes, baked squash, turnips, southern cabage, stewed carrots, canned corn, canned pease, tomatoes ; Graham bread, rolls; salmon salad or herring salad, Chili sauce, gooseberry catsup, mangoes, pickled cabbage ; bottled, French, or Spanish pickles; spiced natmeg-melon and sweet-pickled grapes, and beets; Unristpias plum-pudding CAT f . * th HE é . -. BIELS OF FARE 351 with sauce, charlotte-russe ; cocca-nut, mince, and peach pies; citron, pound, French loaf, white Mountain and Neapolitan cakes; lady’s fingers, pepper- - nuts; centennial drops, almond or’hickory-nut macaroons; cocoa-nut cara. mels, chocolate drops; orange or pine apple ice-cream; coffee, tea, and Vienna chocolate. New Yerar’s Dinners.—Raw oysters; mock turtle soup; boiled turkey with oyster sauce; roast haunch of venison, currant jelly; deviled crabs; potato souffié, baked turnips, stuffed cabbage, beets, lima beans, dried corn, and canned pease; biscuit, French rolls, rye and Indian bread; chicken salad, cold sliced ham; celery, cold slaw garnished with fried oysters, pickled walnuts, variety pickles; sweet pickled cucumbers, peaches, and plums, spiced currants and gooseberries; canned pears or strawberries; English plum pudding; chess pie, potato pie, mince pie; orange soufflé, pyramid pound cake, black cake, Phil Sheridan cake; Bohemian cream; oranges, raisins, figs, nuts; tea, coffee, chocolate.

Buckeye cookery