1. Oysters on the half- shell. 2. French gumbo soup.
3. Broiled shad with Maitre cV 'hotel sauce. 4. Sweet-breads
with mushrooms. 5. Lamb chops with tomato sauce; roast
turkey with hard-boiled eggs ; Saratoga potatoes. 6. Frozen
claret. 7. Celery salad. 8. Macaroni with cheese. 9.
Mince-meat patties. 10. Orange cream served in the skins.
11. Fruit. 12. Coffee.
SPRING.
1. French tomato soup. 2. Soft-shelled crabs. 3. Sweet-
breads with screen pease. 4. Pigeon breasts served on toast ;
(351)
352 The New Kentucky Home Cook Booh.
roast lamb with spinach. 5. Lettuce salad with French
dressing. 6. Roman punch. 7. Ramequins a la Vole. 8.
Bavarian cream; vanilla ice-cream. 9. Fruit. 10. Coffee.
SPRING.
1. Asparagus soup. 2. Fried frog's legs with green pease.
3. Lamb chops with tomato sauce; boiled fowl with sauce
remonlade ; fillet of beef with Saratoga potatoes. 4. Cham-
])agne ice. 5. Lobster salad. 6. Welsh rare-bit. 7. Choc-
olate glace. 8. Frozen fruit with cakes. 9. Fruit. 10.
Coffee; wafers.
SUMMER.
1. Ox -tail soup. 2. Fried fish with tomato sauce. 3.
Chickens with cauliflower — -cream dressing for both. 4.
Roast veal garnished with potato leaves. 6. Claret ice.
7. Sliced tomatoes with mayonnaise dressing. 8. Cheese;
wafers. 9. Fruit salad. 10. Strawberry ice-cream with
fancy cakes. 11. Fruit. 12. Coffee.
SUMMER.
1. Roman punch. 2. Clear soup. 3. Boiled fish with
egg dressing — potato garnish. 4. Fried chicken with cream
dressing. 5. Sweet-breads with French pease. 6. Fillet of
beef garnished with baked tomatoes. 7. Corn pudding.
8. Salad of lettuce. 9. Cheese; wafers; cucumbers. 10.
Lemon jelly. 11. Peach ice-cream and cake. 12. Fruit.
13. Coffee.
LUNCH.
1. Buillon. 2. Soft-shelled crabs with olives. 3. Sweet-
bread croquettes with tomato sauce. 4. Haunch of venison ;
currant jelly ; Saratoga potatoes. 5. Roman punch served
in lemon skins. 6. Fried oysters garnished with parsley.
7. Chocolate with whipped cream. 8. Mayonnaise of chick-
en; cheese sandwiches. 9. Vanilla ice-cream with cake.
10. Fruit. 11. Bonbons.
The Neiv Kentucky Home Cook Book.
353
A SIMPLE LUNCH.
1. Sardines; pickled oysters. 2. Cold sliced ham with
parsley garnish. 3. Chowchow ; cold slaw. 4. Thin slices
of bread and butter. 5. Tea or chocolate with whipped
cream. 6. Cheese. 7. Fruit.
SUPPER (AUTUMN).
1. Raw oysters served in a block of ice and garnished
with parsley. 2. Broiled shad with Mattre d'hotel sauce.
3. Fried chicken served on mush with cream dressing.
4. Sweet-breads with French pease. 5. Kentucky biscuits;
waffles. 6. Coffee; tea. 7. Salmon salad. 8. Cheese;
wafers. 9. Ice-cream and cake.
AN OLD-FASHIONED KENTUCKY SUPPER.
1. Raw oysters. 2. Fried chicken with parsley garnish
and cream dressing. 3. Sardines; sliced tongue. 4. Sara-
toga potatoes. 5. Worked biscuit; Sally-lunu. 6. Ham
salad. 7. Tea; coffee; chocolate. 8. Cheese. 9. Pine-
apple ice with cake.
BREAKFAST.
1. Fruit. 2. Broiled fish on toast, garnished with slices
of lemon. 3. Saratoga potatoes. 4. Coffee; chocolate.
5. Fillets of steak served on mush and garnished with mush-
rooms. 6. Fried oysters; Kentucky biscuit. 7. Cheese
omelet. 8. Rice pancakes with maple sirup.
A KENTUCKY HOME BREAKFAST.
1. Oranges. (To serve, see page 216.) 2. Broiled par-
tridge served on toast. 3. Saratoga potatoes; scrambled
eggs. 4. Beaten biscuit. 5. Buckwheat cakes with sugar
sirup.
23
Page 178
Presented as published in 1884. 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
1. Oysters on the half- shell. 2. French gumbo soup. 3. Broiled shad with Maitre cV 'hotel sauce. 4. Sweet-breads with mushrooms. 5. Lamb chops with tomato sauce; roast turkey with hard-boiled eggs ; Saratoga potatoes. 6. Frozen claret. 7. Celery salad. 8. Macaroni with cheese. 9. Mince-meat patties. 10. Orange cream served in the skins. 11. Fruit. 12. Coffee.
SPRING.
1. French tomato soup. 2. Soft-shelled crabs. 3.Sweet-breads with green pease. 4. Pigeon breasts served on toast ;
(351)
352 The New Kentucky Home Cook Booh.
roast lamb with spinach. 5. Lettuce salad with French dressing. 6. Roman punch. 7. Ramequins a la Voile. 8. Bavarian cream; vanilla ice-cream. 9. Fruit. 10. Coffee.
SPRING.
1. Asparagus soup. 2. Fried frog's legs with green pease. 3. Lamb chops with tomato sauce; boiled fowl with sauce remonlade ; fillet of beef with Saratoga potatoes. 4. Champagne ice. 5. Lobster salad. 6. Welsh rare-bit. 7. Chocolate glace. 8. Frozen fruit with cakes. 9. Fruit. 10. Coffee; wafers.
SUMMER.
1. Ox -tail soup. 2. Fried fish with tomato sauce. 3. Chickens with cauliflower — -cream dressing for both. 4. Roast veal garnished with potato leaves. 6. Claret ice.
7. Sliced tomatoes with mayonnaise dressing. 8. Cheese; wafers. 9. Fruit salad. 10. Strawberry ice-cream with fancy cakes. 11. Fruit. 12. Coffee.
SUMMER.
1. Roman punch. 2. Clear soup. 3. Boiled fish with egg dressing — potato garnish. 4. Fried chicken with cream dressing. 5. Sweet-breads with French pease. 6. Fillet of beef garnished with baked tomatoes. 7. Corn pudding.
8. Salad of lettuce. 9. Cheese; wafers; cucumbers. 10. Lemon jelly. 11. Peach ice-cream and cake. 12. Fruit. 13. Coffee.
LUNCH.
1. Buillon. 2. Soft-shelled crabs with olives. 3. Sweetbread croquettes with tomato sauce. 4. Haunch of venison ; currant jelly ; Saratoga potatoes. 5. Roman punch served in lemon skins. 6. Fried oysters garnished with parsley. 7. Chocolate with whipped cream. 8. Mayonnaise of chicken; cheese sandwiches. 9. Vanilla ice-cream with cake. 10. Fruit. 11. Bonbons.
The Neiv Kentucky Home Cook Book.
A SIMPLE LUNCH.
1. Sardines; pickled oysters. 2. Cold sliced ham with parsley garnish. 3. Chowchow ; cold slaw. 4. Thin slices of bread and butter. 5. Tea or chocolate with whipped cream. 6. Cheese. 7. Fruit.
SUPPER (AUTUMN).
1. Raw oysters served in a block of ice and garnished with parsley. 2. Broiled shad with Maitre d'hotel sauce.
3. Fried chicken served on mush with cream dressing.
4. Sweet-breads with French pease. 5. Kentucky biscuits; waffles. 6. Coffee; tea. 7. Salmon salad. 8. Cheese; wafers. 9. Ice-cream and cake.
AN OLD-FASHIONED KENTUCKY SUPPER.
1. Raw oysters. 2. Fried chicken with parsley garnish and cream dressing. 3. Sardines; sliced tongue. 4. Saratoga potatoes. 5. Worked biscuit; Sally-lunn. 6. Ham salad. 7. Tea; coffee; chocolate. 8. Cheese. 9. Pineapple ice with cake.
BREAKFAST. 1. Fruit. 2. Broiled fish on toast, garnished with slices of lemon. 3. Saratoga potatoes. 4. Coffee; chocolate.
5. Fillets of steak served on mush and garnished with mushrooms. 6. Fried oysters; Kentucky biscuit. 7. Cheese omelet. 8. Rice pancakes with maple sirup.
A KENTUCKY HOME BREAKFAST.
1. Oranges. (To serve, see page 216.) 2. Broiled partridge served on toast. 3. Saratoga potatoes; scrambled eggs. 4. Beaten biscuit. 5. Buckwheat cakes with sugar sirup.