•BREAKFAST — Irish potato croquettes, broiled ham, corn-meal battercakes and coffee. DINNER — Mock bisque, pork roast with sauce robert, egg salad, rolled bread and butter, Irish potatoes in jackets, onions boiled, corn bread, butter- milk pudding. SUPPER — Oyster sandwiches, cold pork, cinnamon bread, bananas and cream, blackberry shrub or sweet milk. BREAKFAST — Oatmeal, fried rabbit, fried sweet potatoes, rolls and coffee. DINNER — Cream pea soup, grouse (or other birds) au cresson, celery on toast, fried macaroni, sweet potatoes sliced and baked, olives, rye bread, chocolate pudding. SUPPER — Broiled steak, boiled hominy, flour muffins, egg bread, green to- mato preserves and coffee. JBREAKFAST — Pineapple fritters with powdered sugar, smother-broiled birds, plain omelet, rolls and coffee. DINNER — Chicken soup, fried smelts, potato scallops, spinach, cheese omelet, cinnamon bread (cold), olives, rice pudding with raisins. SUPPER — Pressed chicken, plain wafers, toasted muffins, almond tarts, stewed prunes and sweet milk. THE NEW ANNIE DENNIS COOK BOOK 373 BREAKFAST — Oranges, creamed mackerel, egg bread, flour battercakes and coffee. DINNER — Duchess soup, spiced or baked ham, boiled rice, stewed tomatoes or corn, young turnip salad, corn bread, green tomato pickle or sauce, lemon custards. SUPPER — Mackerel salad, fresh crackers, hot rolls and coffee. BREAKFAST — Ham omelet, flour muffins, potato stew, biscuits and coffee. DINNER — Sweetbread pates, cold ham, cold slaw or mustard pickle, stewed salsify, creamed potatoes, bread and sweet potato pudding. SUPPER — Egg bread, deviled ham. plain biscuits, coffee and fruit. BREAKFAST — Broiled steak, French fried potatoes, flour waffles, corn<meaI muffins and chocolate, DINNER — Mock turtle soup, roast turkey with cranberry sauce, oyster salad, rolled bread and butter, with mustard filling, mushrooms or scalloped tomatoes, peas with cream, boiled rice, celery, fruit salad, plain cakes and macaroons. SUPPER — Creamed dried beef, cold pork roast, flour muffins, egg bread, small cakes and coffee. BRELA.KFAST — Ham or pork pie, milk toast, buckwheat cakes and honey, and chocolate. DINNEJR — Tomato soup, baked shad, fillet of beef with tomatoes, potatoes stuffed and baked in jackets, artichoke pickle, bread, celery, mince pie, cheese and coffee. SUPPEIR — Fish salad, plain wafers, egg bread, broiled steak, waffles and coffee. BREAKFAST — Milk hash, potato croquettes, lye hominy, buckwheat cakes with butter and powdered sugar, biscuit, coffee or chocolate, DINNER — White soup, crisped crackers, peppers sttiffed with chicken salad, mutton roast with horseradish sauce, parsnips and carrots, Boston baked beans, corn fritters, peach mangoes, Graham or plain bread, cocoanut custard. SUPPER — COLD roast broiled and buttered, flour muffins, Saratoga chips, egg bread and coffee, fruit or sweetmeats. WINTER BREAKFAST — Soda biscuit, broiled beefsteak, hominy bread, peach preserves, sweet wafers and coffee. DINNER — Baked chicken, duchess potatoes, boiled rice, square biscuit, celery, charlotte russe, and plain cake. SUPPER— Beaten biscuit, egg salad, cream puffs, coffee. 374 THE NEW ANNIE DENNIS COOK BOOK

AI-modernized reading of the original text

•BREAKFAST — Irish potato croquettes, broiled ham, corn-meal battercakes and coffee. DINNER — Mock bisque, pork roast with sauce robert, egg salad, rolled bread and butter, Irish potatoes in jackets, onions boiled, corn bread, buttermilk pudding. SUPPER — Oyster sandwiches, cold pork, cinnamon bread, bananas and cream, blackberry shrub or sweet milk. BREAKFAST — Oatmeal, fried rabbit, fried sweet potatoes, rolls and coffee. DINNER — Cream pea soup, grouse (or other birds) au cresson, celery on toast, fried macaroni, sweet potatoes sliced and baked, olives, rye bread, chocolate pudding. SUPPER — Broiled steak, boiled hominy, flour muffins, egg bread, green tomato preserves and coffee. BREAKFAST — Pineapple fritters with powdered sugar, smother-broiled birds, plain omelet, rolls and coffee. DINNER — Chicken soup, fried smelts, potato scallops, spinach, cheese omelet, cinnamon bread (cold), olives, rice pudding with raisins. SUPPER — Pressed chicken, plain wafers, toasted muffins, almond tarts, stewed prunes and sweet milk. BREAKFAST — Oranges, creamed mackerel, egg bread, flour battercakes and coffee. DINNER — Duchess soup, spiced or baked ham, boiled rice, stewed tomatoes or corn, young turnip salad, corn bread, green tomato pickle or sauce, lemon custards. SUPPER — Mackerel salad, fresh crackers, hot rolls and coffee. BREAKFAST — Ham omelet, flour muffins, potato stew, biscuits and coffee. DINNER — Sweetbread pates, cold ham, cold slaw or mustard pickle, stewed salsify, creamed potatoes, bread and sweet potato pudding. SUPPER — Egg bread, deviled ham. plain biscuits, coffee and fruit. BREAKFAST — Broiled steak, French fried potatoes, flour waffles, corn-meal muffins and chocolate, DINNER — Mock turtle soup, roast turkey with cranberry sauce, oyster salad, rolled bread and butter, with mustard filling, mushrooms or scalloped tomatoes, peas with cream, boiled rice, celery, fruit salad, plain cakes and macaroons. SUPPER — Creamed dried beef, cold pork roast, flour muffins, egg bread, small cakes and coffee. BREAKFAST — Ham or pork pie, milk toast, buckwheat cakes and honey, and chocolate. DINNER — Tomato soup, baked shad, fillet of beef with tomatoes, potatoes stuffed and baked in jackets, artichoke pickle, bread, celery, mince pie, cheese and coffee. SUPPER — Fish salad, plain wafers, egg bread, broiled steak, waffles and coffee. BREAKFAST — Milk hash, potato croquettes, lye hominy, buckwheat cakes with butter and powdered sugar, biscuit, coffee or chocolate, DINNER — White soup, crisped crackers, peppers sttiffed with chicken salad, mutton roast with horseradish sauce, parsnips and carrots, Boston baked beans, corn fritters, peach mangoes, Graham or plain bread, cocoanut custard. SUPPER — COLD roast broiled and buttered, flour muffins, Saratoga chips, egg bread and coffee, fruit or sweetmeats. WINTER BREAKFAST — Soda biscuit, broiled beefsteak, hominy bread, peach preserves, sweet wafers and coffee. DINNER — Baked chicken, duchess potatoes, boiled rice, square biscuit, celery, charlotte russe, and plain cake. SUPPER— Beaten biscuit, egg salad, cream puffs, coffee.

The new Annie Dennis cook book