Tuesday. Breakfast — Buttered toast, pork chops broiled, hominy grits. Dinner — Tomato soup, diced potatoes, canned com or beans, pickles ; steam- ed pudding with sauce, almonds, raisins. Supper — ^Baking powder rusk, sardines with lemony light coffee cake and jam. Wedr^sday. Breakfast — Plain bread, fried mush, broiled bacon, break- fast potatoes. Dinner— Roast duck, baked potatoes, stewed tomatones, cur- rant, plum or grape jelly ; Chocolate custard pie. Supper — Buttered toast, cold duck, jelly cake. Wednesday. Breakfast — ^Flannel cakes, boiled ham, shirred eggs. Din- ner— Boiled tongue, mutton stew with potatoes, steamed rice ; lemon pudding, cake. Supper — Cold biscuit, shaved tongue, rice fritters with sugar. Friday. Breakfast — Corn muffins, broiled fish, escaloped eggs. Dinner • — Boiled salt co<l with mashed potatoes, canned pease, cabbage salad ; baked custard, cake. Supper — Bologna sausage sliced, broiled and buttered; hot plain bread, toastea rusk, raspberry jam. Saturday. Breakfast — Graham' bread, broiled veal, potatoes. Dinner — Corned beef boiled with turnips or parsnips, canned corn boiled oniono, horse-radish sauce ; cocoanut pie. Supper — ^Toasted graham bread, cold beef shaved, warm rusk and jelly. April. Easter Sunday. Breakfast — Broiled sirloin steak, French rolls young radishes, Saratoga potatoes, boiled eggs, waffles and honey. Dinner— Chick- en soup or green turtle- with Italian paste, fresh fish boiled with drawn but- 616 A year's bills of fare. ter and sliced egKS, or fish stuffed and baked, served with lemon and parsley, mashed potatoes, glazed ham, pudding of canned corn, tomato sauce, chicken salad, pickles celery, gra]>e jelly, game ; cream pie, assorted cakes, Easter jelly, Easter puddinz, fruits, muts and coffee. Supper or Luncheon — Cold rolls, cream biscuits, cold nam, currant jelly, oysters oaked on shell, cakes and fruit, chocolate or tea, ribbon jelly. Monday, Breakfast — Graham bread, veal cutlets, fricasseed potatoes. Dinner — Boiled ham with potatoes, canned corn pudding, parsnips fried, mixed pickles ; peach cobbler, cake. Supper — Graham toast, cold sliced ham, hot rusk, stewed fruit. Tuesday, Breakfast — Muffins, breaded veal cutlets, curried eggs, potato cakes. Dinner — Roast beef, canned succotash, plain boiled rice with toma- toes, dressed lettuce ; peach rolls with sauce. Supper — ^Toasted muffins, cold beef sliced, hot bread and milk. Wednesday. Breakfast — Cream toast, broiled ham, boiled eggs. Dinner — Mutton soup, mutton garnished with beets and grasses, stewed parsnips, pudding of canned corn, asparagus on toast, onions, cheese crusts; orange float, jelly cake. Supper — Soda biscuit, cold mutton, currant jelly, ^fruit charlotte. Thursday. Breakfast-— Vienna, rolls, fried pickled tripfe, rice croquettes, radishes. Dinner — Chicken pot-pie, canned Lima beans, stewed tomatoes, asparagus ; almond custard. Supper — Cold rolls, chicken salad, chocolate tarts. Friday. Breakfast — Corn cakes, pates of cold mutton hot, with gravy, fried raw potatoes. Dinner — Fricassee of canned halibut or fresh fish baked, mashed potatoes, turnips sliced ; bread pudding,oranges cake. /Supper— Plain bread, cold beef, steamed crackers. Saturday. Breakfast — Baking powder biscuit with maple syrup fricas- seed potatoes, croquettes of fish. Dinner — Boiled leg of mutton, ambushed asparagus, boiled macaroni, potato a la pancake ; bread pudding. Supper — Cold rolls, cold mutton sliced, plain boiled rice with cream and sugar. May.

AI-modernized reading of the original text

Tuesday. Breakfast — Buttered toast, pork chops broiled, hominy grits. Dinner — Tomato soup, diced potatoes, canned com or beans, pickles ; steamed pudding with sauce, almonds, raisins. Supper — Baking powder rusk, sardines with lemony, light coffee cake and jam. Wednesday. Breakfast — Plain bread, fried mush, broiled bacon, breakfast potatoes. Dinner— Roast duck, baked potatoes, stewed tomatoes, currant, plum or grape jelly ; Chocolate custard pie. Supper — Buttered toast, cold duck, jelly cake. Thursday. Breakfast — Flannel cakes, boiled ham, shirred eggs. Dinner— Boiled tongue, mutton stew with potatoes, steamed rice ; lemon pudding, cake. Supper — Cold biscuit, shaved tongue, rice fritters with sugar. Friday. Breakfast — Corn muffins, broiled fish, escaloped eggs. Dinner — Boiled salt cod with mashed potatoes, canned pease, cabbage salad ; baked custard, cake. Supper — Bologna sausage sliced, broiled and buttered; hot plain bread, toastea rusk, raspberry jam. Saturday. Breakfast — Graham bread, broiled veal, potatoes. Dinner — Corned beef boiled with turnips or parsnips, canned corn boiled onions, horse-radish sauce ; cocoanut pie. Supper — Toasted graham bread, cold beef shaved, warm rusk and jelly. April. Easter Sunday. Breakfast — Broiled sirloin steak, French rolls young radishes, Saratoga potatoes, boiled eggs, waffles and honey. Dinner— Chicken soup or green turtle- with Italian paste, fresh fish boiled with drawn but- 616 A year's bills of fare. ter and sliced eggs, or fish stuffed and baked, served with lemon and parsley, mashed potatoes, glazed ham, pudding of canned corn, tomato sauce, chicken salad, pickles celery, grape jelly, game ; cream pie, assorted cakes, Easter jelly, Easter pudding, fruits, muts and coffee. Supper or Luncheon — Cold rolls, cream biscuits, cold nam, currant jelly, oysters baked on shell, cakes and fruit, chocolate or tea, ribbon jelly. Monday, Breakfast — Graham bread, veal cutlets, fricasseed potatoes. Dinner — Boiled ham with potatoes, canned corn pudding, parsnips fried, mixed pickles ; peach cobbler, cake. Supper — Graham toast, cold sliced ham, hot rusk, stewed fruit. Tuesday, Breakfast — Muffins, breaded veal cutlets, curried eggs, potato cakes. Dinner — Roast beef, canned succotash, plain boiled rice with tomatoes, dressed lettuce ; peach rolls with sauce. Supper — Toasted muffins, cold beef sliced, hot bread and milk. Wednesday. Breakfast — Cream toast, broiled ham, boiled eggs. Dinner — Mutton soup, mutton garnished with beets and greens, stewed parsnips, pudding of canned corn, asparagus on toast, onions, cheese crusts; orange float, jelly cake. Supper — Soda biscuit, cold mutton, currant jelly, fruit charlotte. Thursday. Breakfast — Vienna rolls, fried pickled tripfe, rice croquettes, radishes. Dinner — Chicken pot pie, canned Lima beans, stewed tomatoes, asparagus ; almond custard. Supper — Cold rolls, chicken salad, chocolate tarts. Friday. Breakfast — Corn cakes, pates of cold mutton hot, with gravy, fried raw potatoes. Dinner — Fricassee of canned halibut or fresh fish baked, mashed potatoes, turnips sliced; bread pudding, oranges, cake. Supper — Plain bread, cold beef, steamed crackers. Saturday. Breakfast — Baking powder biscuit with maple syrup fricasseed potatoes, croquettes of fish. Dinner — Boiled leg of mutton, buttered asparagus, boiled macaroni, potato a la pancake ; bread pudding. Supper — Cold rolls, cold mutton sliced, plain boiled rice with cream and sugar. May.

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