Sunday, Breakfast — Fresh berries with cream and sugar, broiled
Spanish mackerel, buttered toast, omelet, flannel cakes with syrup. Din-
ner— Pea soup, roast tenderloin of beef, new potatoes, tqmatoes, lettuce a
la Mayonnaise, cucumbers, sliced, royal strawoerry short-cake, ice-cream,
cake. Supper — Small light biscuit, sliced ham, almond flowers, cake and
berries.
Monday. Breakfast — Creamed gems, broiled mutton chops, fried pota-
toes, cottage cheese. Dinner — Ragout of beef, boiled pototoes, young onions,
tomatoes ; rice pudding, oranges, cake. Supper — ^Toasted gems, ham salad,
stewed berries, currant buns.
Tuesday. Breakfast — Batter cake, breakfast bacon, cracked wheat with
cream. Dinner — StufiFed fillet of veal varnished with green pease, mashed
potatoes, summer squash, beet salad, blackberries, cream ana cake. Supper
— Cold rolls, sliced veal, short-cake with berries or jam.
Wednesday. Breakfast — Hot muffins, boiled beefsteak, boiled eggs.
Dinner — Meat pie, boiled potatoes, boiled cauliflower with sauce ; cherry
souffle, cake. Supper — Toasted muffins, bologna sausage sliced, raspberries.
Thursday. Breakfast — Cream toast, poached eggs, Doiled ham. Dinmr
Bice soup, boiled corned beef, potatoes, tomatoes, encumber salad ; ripe cur«
rant pie, cake. Supper^Tl&in bread, cold corned beef, steamed crackers*
stewed fruit.
61S A YXAB'8 BtlLLS OF FAKE.
Friday, ^r«<iibfa«f— Hash, fried potatoes, stewed tomatoes with toast.
Dinner— Fresh fish either baked, boiled or fried, ^reen beans stewed with
pork, boiled potatoes, cucnmber salad ; cherry pie, cake. Supper — ^Warm
Discuit, ham omelet, light cakes and jelly or berries.
Saturday. Breakfaet — ^Waffles, broiled beefsteak, scrambled eggs. Din^
ner — Roast oeef with potatoes, beets^ cucumbers, dressed lettuce ; cup cus-
tards, oranges, cake. Supper— Flaw bread, oatmeal with cream, sliced
banana or pine-apple.
August*
» «
Sunday, Breai/cut— Nutmeg melons, fried chickens with cream gravy,
fried tomatoes, oottap^e cheese, com fritters. Dinner — ^Roast loin of veal,
mashed potatoes, tapioca cream cabbage, egg terrace, tomatoes ; watermelon.
5upp«^--Cold rolls, sliced veal.
Monday, Breakfast — Butter✪ Omeleted toast with poached eggs, cold roast
veal sliced and warmed up with gravy, potatoes fried. Dinner — Roast beef
with potatoes, pease, tomatoes, corn pudding, lettuce ; watermelon. Supper
— Ligpt biscuit, cold sliced beef, apple 9now.
Tuesday . Breakfast — Netmeg melon, com, oysters, boiled bacon. Din'
ner — ^Broiled prairie chickens with currant jelly, browned potatoes, sliced
tomatoes ; caice, orange float. Supper — Spoon biscuit, cold beef , jelly and
cake.
Wednesday. Breakfast — Com gems, croquettes of mutton, fried apples,
fried potatoes. />tnner-^Boiled tongue, whole boiled potatoes, tomatoes
stewed; fried bananas. Supper — Toasted bread, cold tongue, oatmeal with
cream.
Thursday, Breakfast — Breakfast rolls, fried sweet-breads, fried potatoes.
Dinner — Brown stew, baked potatoes, stewed com, tomatoes, watermelon.
Supper — Sliced cold beef, biscuit, floating island.
Friday, Breakfast — Nutmeg melon, rice muffins, boiled beefsteak, pota-
toes. Dinner — Fresh flsh chowder, potatoes whole, pease, boiled onions,
tomato salad ; chocolate tarts, cake. Supper — Toast«a muffins, cold pressed
meat; sponge cake, and jelly with whipped cream✪ Chocolate Tarts.
Saturday. Breakfast — Poached eggs on toast, fried potatoes, waffles.
Dinner — ^Boiled ham or shoulder with vegetables, cucumber salad ; carrot
Page 537 · 7 recipe records on this page
Presented as published in 1890. 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
Sunday, Breakfast — Fresh berries with cream and sugar, broiled Spanish mackerel, buttered toast, omelet, flannel cakes with syrup. Dinner— Pea soup, roast tenderloin of beef, new potatoes, tomatoes, lettuce a la Mayonnaise, cucumbers, sliced, royal strawberry short-cake, ice-cream, cake. Supper — Small light biscuit, sliced ham, almond flowers, cake and berries.
Monday. Breakfast — Creamed gems, broiled mutton chops, fried potatoes, cottage cheese. Dinner — Ragout of beef, boiled potatoes, young onions, tomatoes ; rice pudding, oranges, cake. Supper — Toasted gems, ham salad, stewed berries, currant buns.
Tuesday. Breakfast — Batter cake, breakfast bacon, cracked wheat with cream. Dinner — Stuffed fillet of veal varnished with green pease, mashed potatoes, summer squash, beet salad, blackberries, cream and cake. Supper — Cold rolls, sliced veal, short-cake with berries or jam.
Wednesday. Breakfast — Hot muffins, boiled beefsteak, boiled eggs. Dinner — Meat pie, boiled potatoes, boiled cauliflower with sauce ; cherry souffle, cake. Supper — Toasted muffins, bologna sausage sliced, raspberries.
Thursday. Breakfast — Cream toast, poached eggs, Boiled ham. Dinner — Bice soup, boiled corned beef, potatoes, tomatoes, cucumber salad ; ripe currant pie, cake. Supper — Plain bread, cold corned beef, steamed crackers, stewed fruit.
[illustration: 615 A YEAR'S BILLS OF FARE.]
Friday, Breakfast — Hash, fried potatoes, stewed tomatoes with toast. Dinner— Fresh fish either baked, boiled or fried, Green beans stewed with pork, boiled potatoes, cucnmber salad ; cherry pie, cake. Supper — Warm Biscuit, ham omelet, light cakes and jelly or berries.
Saturday. Breakfast — Waffles, broiled beefsteak, scrambled eggs. Dinner — — Roast beef with potatoes, beets, cucumbers, dressed lettuce ; cup custards, oranges, cake. Supper— Flat bread, oatmeal with cream, sliced banana or pine-apple.
August*
» «
Sunday, Breakfast — Nutmeg melons, fried chickens with cream gravy, fried tomatoes, cottage cheese, com fritters. Dinner — ^Roast loin of veal, mashed potatoes, tapioca cream cabbage, egg sauce, tomatoes ; watermelon. Supper —Cold rolls, sliced veal.
Monday, Breakfast — Buttered toast with poached eggs, cold roast veal sliced and warmed up with gravy, potatoes fried. Dinner — Roast beef with potatoes, pease, tomatoes, corn pudding, lettuce ; watermelon. Supper — Light biscuit, cold sliced beef, apple snow.
Tuesday . Breakfast — Nutmeg melon, com, oysters, boiled bacon. Dinner — — Broiled prairie chickens with currant jelly, browned potatoes, sliced tomatoes ; cake, orange float. Supper — Spoon biscuit, cold beef , jelly and cake.
Wednesday. Breakfast — Com gems, croquettes of mutton, fried apples, fried potatoes. Dinner —Boiled tongue, whole boiled potatoes, tomatoes stewed; fried bananas. Supper — Toasted bread, cold tongue, oatmeal with cream.
Thursday, Breakfast — Breakfast rolls, fried sweet-breads, fried potatoes. Dinner — Brown stew, baked potatoes, stewed com, tomatoes, watermelon. Supper — Sliced cold beef, biscuit, floating island.
Friday, Breakfast — Nutmeg melon, rice muffins, boiled beefsteak, potatoes. Dinner — Fresh flsh chowder, potatoes whole, pease, boiled onions, tomato salad ; chocolate tarts, cake. Supper — Toasted muffins, cold pressed meat; sponge cake, and jelly with whipped cream.
Saturday. Breakfast — Poached eggs on toast, fried potatoes, waffles. Dinner — Boiled ham or shoulder with vegetables, cucumber salad ; carrot
Records on this page
OmeletPea SoupRoyal Strawberry ShortcakeRagout of BeefStuffed Fillet of VealCherry SouffleChocolate Tarts