tablespoonful of extract of almonds. Mix well together and allow to
stand forty-eight hours; covered closely; now strain through thick
flannel and bottle. This liquor will be much improved by adding half a
pint of apricot or peach juice.
EGG NOG.
Beat the yolks of twelve eggs very light, stir in as much white sugar
as they will dissolve, pour in gradually one glass of brandy to cook
the egg, one glass of old whisky, one grated nutmeg, and three pints
of rich milk. Beat the whites to a froth and stir in last.
EGG FLIP, OR MULLED ALE.
Boil one quart of good ale with some nutmeg; beat up six eggs and mix
them with a little cold ale; then pour the hot ale to it, pour it back
and forth several times to prevent its curdling; warm and stir it till
sufficiently thick; add a piece of butter or a glass of brandy and
serve it with dry toast.
MILK PUNCH.
One pint of milk made very sweet; a wine-glassful of brandy or rum,
well stirred together; grate a little nutmeg over the top of the
glasses. Serve with a straw in each glass.
FINE MILK PUNCH.
PARE off the yellow rind of four large lemons and steep it for
twenty-four hours in a quart of brandy or rum. Then mix with it the
juice of the lemons, a pound and a half of loaf sugar, two grated
nutmegs and a quart of water. Add a quart of rich unskimmed milk, made
boiling hot, and strain the whole through a jelly-bag. You may either
use it as soon as it is cold, or make a larger quantity (in the above
proportions) and bottle it. It will keep several months.
TO MAKE HOT PUNCH.
Half a pint of rum, half a pint of brandy, quarter of a pound of
sugar, one large lemon, half a teaspoonful of nutmeg, one pint of
boiling water.
Rub the sugar over the lemon until it has absorbed all the yellow part
of the skin, then put the sugar into a punch bowl; add the lemon juice
(free from pips) and mix these two ingredients, well together. Pour
over them the boiling water, stir well together, add the rum, brandy
and nutmeg; mix thoroughly and the punch will be ready to serve. It is
very important in making good punch that all the ingredients are
thoroughly incorporated; and to insure success, the processes of
mixing must be diligently attended to. (This is an old-style punch.)
LEMONADE.
Three lemons to a pint of water makes strong lemonade; sweeten to your
taste.
STRAWBERRY WATER.
Take one cupful of ripe hulled berries; crush with a wooden spoon,
mixing with the mass a quarter of a pound of pulverized sugar and half
a pint of cold water. Pour the mixture into a fine sieve, rub through
and filter till clear; add the strained juice, of one lemon and one
and a half pints of cold water, mix thoroughly and set in ice chest
till wanted.
This makes a nice, cool drink on a warm day and easily to be made in
strawberry season.
STRAWBERRY AND RASPBERRY SYRUP.
Mash the fresh fruit, express the juice and to each quart add three
and a half pounds of granulated sugar. The juice, heated to 180°
Fahrenheit, and strained or filtered previous to dissolving the
sugar, will keep for an indefinite time, canned hot in glass jars.
The juice of soft fruits is best when allowed to drop therefrom by its
own weight; lightly mash the fruit and then suspend in a cloth,
allowing the juice to drop in a vessel beneath. Many housekeepers,
after the bottles and jars are thoroughly washed and dried, smoke them
with sulphur in this way: Take a piece of wire and bend it around a
small piece of brimstone the size of a bean; set the brimstone on
fire, put it in the jar or bottle, bending the other end over the
mouth of the vessel, and cover with a cork; after the brimstone has
burned away, fill the vessel with the syrup or preserves and cover
tightly. There is no sulphurous taste left by the process.
KOUMISS.
Koumiss is prepared by dissolving four ounces of white sugar in one
gallon of skimmed milk, and placing in bottles of the capacity of one
quart; add two ounces of baker's yeast or a cake of compressed yeast
to each bottle. Cork and tie securely, set in a warm place until
fermentation is well under way, and lay the bottles on their sides in
a cool cellar. In three days, fermentation will have progressed
sufficiently to permit the koumiss to be in good condition.
PINEAPPLE VINEGAR.
Cover sliced pineapples with pure cider vinegar; let them stand three
or four days, then mash and strain through a cloth as long as it runs
clear; to every three quarts of juice add five pounds of sugar.
Boil it altogether about ten minutes, skim carefully until nothing
rises to the surface, take from the fire; when cool, bottle it.
Blackberries and raspberries, and, in fact, any kind of highly
flavored fruit, is fine; a tablespoonful in a glass of ice-cold water,
to drink in warm weather.
RASPBERRY VINEGAR. No. 1.
Put a quart of raspberries into a suitable dish, pour over them a
quart of good vinegar, let it stand twenty-four hours, then strain
through a flannel bag and pour this liquor on another quart of
berries; do this for three or four days successively and strain it;
make it very sweet with loaf sugar; bottle and seal it.
RASPBERRY VINEGAR. NO. 2.
Turn over a quart or ripe raspberries, mashed, a quart of good cider
vinegar, add one pound of white sugar, mix well, then let stand in the
sun four hours. Strain it, squeeze out the juice and put in a pint of
good brandy. Seal it up in bottles, air-tight, and lay them on their
sides in the cellar; cover them with sawdust. When used, pour two
tablespoonfuls to a tumblerful of ice-water. Fine.
HOME-MADE TABLE VINEGAR.
Put in an open cask four gallons of warm rain-water, one gallon of
common molasses and two quarts of yeast; cover the top with thin
muslin and leave it in the sun, covering it up at night and when it
rains. In three or four weeks it will be good vinegar. If cider can be
used in place of rain-water the vinegar will make much sooner--will
not take over a week to make a very sharp vinegar. Excellent for
pickling purposes.
VERY STRONG TABLE VINEGAR.
Take two gallons of good cider and thoroughly mix it with two pounds
of new honey, pour into your cask or bottle and let it stand from four
to six months, when you will have vinegar so strong that it cannot be
used at table without diluting with water. It is the best ever
procured for pickling purposes.
PINEAPPLE-ADE.
Pare and slice some very ripe pineapples; then cut the slices into
small pieces. Put them with all their juice into a large pitcher, and
sprinkle among them plenty of powdered white sugar. Pour on boiling
water, allowing a small half pint to each pineapple. Cover the pitcher
and let it stand till quite cool, occasionally pressing down the
pineapple with a spoon. Then set the pitcher for a while in ice.
Lastly, strain the infusion into another vessel and transfer it to
tumblers, putting into each glass some more sugar and a bit of ice.
This beverage will be found delicious.
SEIDLITZ POWDERS.
Fold in a white paper a mixture of one drachm of Rochelle salts and
twenty-five grains of carbonate of soda, in a blue paper twenty
grains of tartaric acid. They should all be pulverized very finely.
Put the contents of the white paper into a tumbler, not quite half
full of cold water, and stir it till dissolved. Then put the mixture
from the blue paper into another tumbler with the same quantity of
water, and stir that also. When the powders are dissolved in both
tumblers, pour the first into the other, and it will effervesce
immediately. Drink it quickly, while foaming.
INEXPENSIVE DRINK.
A very nice, cheap drink which may take the place of lemonade and be
found fully as healthful is made with one cupful of pure cider
vinegar, half a cupful of good molasses, put into one quart pitcher of
ice-water. A tablespoonful of ground ginger added makes a healthful
beverage.
[Illustration]
THE VARIETIES OF SEASONABLE FOOD TO BE OBTAINED IN OUR MARKETS DURING
THE YEAR.
JANUARY.
MEATS.--Beef, mutton, pork, lamb.
POULTRY AND GAME.--Rabbits, hares, partridges, woodcocks, grouse or
prairie chickens, snipes, antelope, quails, swans, geese, chickens,
capons, tame pigeons, wild ducks, the canvas-back duck being the most
popular and highly prized; turkeys.
FISH.--Haddock, fresh codfish, halibut, flounders, bass, fresh salmon,
turbot. Frozen fresh mackerel is found in our large cities during this
month; also frozen salmon, red-snapper, shad, frozen bluefish,
pickerel, smelts, green turtle, diamond-back terrapin, prawns,
oysters, scallops, hard crabs, white bait, finnan haddie, smoked
halibut, smoked salmon.
VEGETABLES.--Cabbage, carrots, turnips, parsnips, beets, pumpkins,
chives, celery, winter squash, onions, white and sweet potatoes,
Jerusalem artichokes, chiccory, Brussels-sprouts, kale-sprouts, oyster
plant, leeks, cress, cauliflower. Garden herbs, both dry and green,
being chiefly used in stuffing and soups, and for flavoring and
garnishing certain dishes, are always in season, such as sage, thyme,
sweet basil, borage, dill, mint, parsley, lavender, summer savory,
etc., may be procured green in the summer and dried in the winter.
FEBRUARY.
MEATS.--Beef, mutton, pork, lamb, antelope.
POULTRY AND GAME.--Partridges, hares, rabbits, snipes, capons,
pheasants, fowls, pullets, geese, ducks, turkeys, wild ducks, swan,
and pigeons.
FISH.--Halibut, haddock, fresh codfish, striped bass, eels, fresh
salmon, live lobsters, pompano, sheep's-head, red-snapper, white
perch, a panfish, smelts--green and frozen; shad, herring,
salmon-trout, whitefish, pickerel, green turtle, flounders, scallops,
prawns, oysters, soft-shell crabs--which are in excellent condition
this month; hard crabs, white bait, boneless dried codfish, finnan
haddie, smoked halibut, smoked salmon.
VEGETABLES.--White potatoes, sweet potatoes, cabbage, onions,
parsnips, oyster plant, okra, celery, chiccory, carrots, turnips,
Jerusalem artichokes, French artichokes, Brussels-sprouts, beets,
mushrooms raised in hot houses, pumpkins, winter squash, dry shallots
and garden herbs for seasoning put up in the dried state.
MARCH.
MEATS.--Beef, veal, mutton, lamb, pork.
POULTRY AND GAME.--Chickens, turkeys, ducks, rabbits, snipes, wild
pigeons, capons.
FISH.--Striped bass, halibut, salmon, live codfish, chicken halibut,
live lobster, Spanish mackerel, flounders, sheep's-head, pompano,
grouper, red-snapper. Shad are plentiful this month. Herring,
salmon-trout, sturgeon, whitefish, pickerel, yellow perch, catfish,
green turtle, terrapin, scallops, soft-shell clams, oysters, prawns,
smoked salmon, smoked halibut, smoked haddock, salt codfish.
VEGETABLES.--Cabbage, turnips, carrots, parsnips, artichokes, white
potatoes, sweet potatoes, onions, leeks, radishes, Brussels-sprouts,
celery, mushrooms, salsify-chives, cress, parsley and other garden
herbs, greens, rhubarb and cucumbers raised in hot beds.
APRIL.
MEATS.--Beef, veal, pork, mutton, lamb.
POULTRY AND GAME.--Chickens, fowls, green geese, young ducks, capons,
golden plover, squabs, wild ducks.
FISH.--Haddock, fresh cod, striped bass, halibut, eels, chicken
halibut, live lobsters, salmon, white perch, flounders, fresh
mackerel, sheep's-head, smelts, red-snapper, bluefish, skate or ray
fish, shad, whitefish, brook trout, salmon-trout, pickerel, catfish,
prawns, crayfish, green turtle, oysters, scallops, frogs' legs, clams,
hard crabs, white bait, smoked halibut, smoked salmon, smoked haddock,
salt mackerel, salt codfish.
VEGETABLES.--Onions, white and sweet potatoes, kale-sprouts, rhubarb,
artichokes, turnips, radishes, Brussels-sprouts, okra, cabbage,
parsnips, mushrooms, cress, carrots, beets, dandelion, egg plant,
leeks, lettuce, cucumbers, asparagus, string beans, peas, chives.
MAY.
MEATS.--Beef, veal, mutton, lamb, pork.
POULTRY AND GAME.--Fowls, pigeons, spring chickens, young ducks,
chickens, green geese, young turkeys.
FISH.--Halibut, haddock, striped bass, salmon, flounders, fresh
mackerel, Spanish mackerel, blackfish, pompano, butterfish, weakfish,
kingfish, porgies, shad, bluefish, clams, brook-trout, whitefish,
carp, crayfish, prawns, green turtle, soft crabs, frogs' legs, smoked
fish.
VEGETABLES.--New potatoes, sweet potatoes, cabbage, young onions,
asparagus, beets, carrots, kidney beans, string beans, lettuce,
tomatoes, cauliflower, peas, turnips, squash, rhubarb, spinach,
radishes, artichokes, sorrel, egg-plant, cucumbers, salads generally.
JUNE.
MEATS.--Beef, veal, mutton, lamb.
POULTRY AND GAME.--Chickens, geese, ducks, young turkeys, plovers,
Pigeons.
FISH.--Fresh salmon, striped bass, halibut, fresh mackerel, flounders,
kingfish, blackfish, weakfish, butterfish, pompano, Spanish mackerel,
porgies, sheeps-head, sturgeon, sea bass, bluefish, skate or rayfish,
carp, black bass, crayfish, lobsters, eels, white bait, frogs' legs,
soft crabs, clams.
VEGETABLES.--Potatoes, spinach, cauliflower, string beans, peas
tomatoes, asparagus, carrots, artichokes, parsnips, onions, cucumbers,
lettuce, radishes, cress, oyster plant, egg plant, rhubarb and all
kinds of garden herbs, sorrel, horse-radish.
JULY.
MEATS.--Beef, veal, mutton, lamb, pork.
POULTRY AND GAME.--Fowls, chickens, pigeons, plovers, young geese,
turkey-plouts, squabs, doe-birds,-tame rabbits.
FISH.--Spanish mackerel, striped bass, fresh mackerel, blackfish,
kingfish, flounders, salmon, cod, haddock, halibut, pompano,
butterfish, a sweet panfish, sheep's-head, porgies, sea bass,
weakfish, swordfish, tantog, bluefish skate, brook trout, crayfish,
black bass, moonfish--a fine baking or boiling fish; pickerel, perch,
eels, green turtle, frogs' legs, soft crabs, white bait, prawns,
lobsters, clams.
VEGETABLES.--Potatoes, asparagus, peas, green string beans, butter
beans, artichokes, celery, lettuce, carrots, salsify, tomatoes,
spinach, mushrooms, cabbage onions, endive, radishes, turnips, mint,
various kinds of greens and salads.
AUGUST.
MEATS.--Beef, veal, mutton, lamb, pork.
POULTRY AND GAME.--Venison, young ducks, green geese, snipe, plover,
turkeys, guinea-fowls, squabs, wild pigeons, woodcock, fowls.
FISH--Striped bass, cod, halibut, haddock, salmon, flounders, fresh
mackerel, ponito, butterfish, sea bass, kingfish, sheep's-head,
porgies, bluefish, moonfish, brook trout, eels, black bass, crayfish,
skate or rayfish, catfish, green turtle, white bait, squid, frogs'
legs, soft crabs, prawns, clams.
VEGETABLES.--Carrots, artichokes, onions, string beans, lima beans,
cauliflower Irish potatoes, sweet potatoes, green corn, tomatoes,
peas, summer squash, cucumbers, radishes, lettuce, celery, rhubarb,
beets, greens, mushrooms, chives.
SEPTEMBER.
MEAT.--Beef, veal, mutton, lamb, pork, venison.
POULTRY AND GAME.--Larks, woodcock, snipe, wild pigeons, squabs, young
geese, young turkeys, plover, wild ducks, wild geese, swans and brant
fowls, reed-birds, grouse, doe-birds, partridges.
FISH.--Salmon, halibut codfish, pompano, striped bass, haddock, cero,
a large fish similar to the Spanish mackerel; flounders, fresh
mackerel, blackfish, Spanish mackerel, butterfish, whitefish,
weakfish, smelts, porgies, squids, pickerel, crayfish, catfish,
bluefish, wall-eyed pike, sea bass, skate, carp, prawns, white bait,
frogs' legs, hard crabs, moonfish, soft crabs, herrings, lobsters,
clams.
VEGETABLES.--Potatoes, cabbages, turnips, artichokes, peas, beans,
carrots, onions, salsify, mushrooms, lettuce, sorrel, celery,
cauliflower, Brussels sprouts, sweet potatoes, squash, rhubarb,
green-peppers, parsnips, beets, green corn, tomatoes, cress.
OCTOBER.
MEATS.--Beef, veal, mutton, lamb, pork, venison, antelope.
POULTRY AND GAME.--Turkeys, geese, fowls, pullets, chickens, wild
ducks, the canvas-back duck being the most highly prized, for its
delicate flavor; woodcock, grouse, pheasants, pigeons, partridges,
snipes, reed-birds, golden plover, gray plover, squabs.
FISH.--Striped bass, fresh cod, halibut, haddock, Spanish mackerel,
fresh mackerel, cero, flounders, pompano, weakfish, white perch,
grouper, sheep's-head, whitefish, bluefish, pickerel, red-snapper,
yellow perch, smelts, sea bass, black bass, cisco, wall-eyed pike,
crayfish, carp, salmon-trout, spotted bass, terrapin, frogs' legs,
hard crabs, soft crabs, white bait, green turtle, scallops, eels,
lobsters, oysters.
VEGETABLES.--Potatoes, cabbages, turnips, carrots, cauliflowers,
parsnips, string beans, peas, lima beans, corn, tomatoes, onions,
spinach, salsify, egg plant, beets, pumpkins, endive, celery, parsley,
squash, cucumbers, mushrooms, sweet herbs of all kinds, salads of all
kinds, garlic, shallots.
NOVEMBER.
MEATS.--Beef, veal, mutton, pork, venison, antelope.
POULTRY AND GAME.--Rabbits, hares, pheasants, woodcock, partridges,
quails, snipe, grouse, wild ducks, wild geese, fowls, turkeys,
pigeons.
FISH.--Striped bass, fresh cod, halibut, haddock, salmon, fresh
mackerel, blackfish, whitefish, bluefish, catfish, redfish or spotted
bass, black bass, yellow perch, skate, red-snapper, salmon-trout,
pickerel, shad, wall-eyed pike, cisco, crayfish, terrapin, green
turtle, scallops, prawns, white bait, frogs' legs, hard crabs,
oysters.
VEGETABLES.--Potatoes, carrots, parsnips, turnips, onions, dried
beans, artichokes, cabbages, beets, winter squash, celery, parsley,
pumpkins, shallots, mushrooms, chiccory, all sorts of salads and sweet
herbs.
DECEMBER.
MEATS.--Beef, veal, mutton, pork, venison.
POULTRY AND GAME.--Rabbits, hares, grouse, pheasants, woodcock, snipe,
partridges, turkey, fowls, chickens, pullets, geese, wild geese,
ducks, wild duck, tame duck, canvas-back duck, quails.
FISH.--Turbot, sturgeon, haddock, halibut, eels, striped bass,
flounders, salmon, fresh cod, blackfish, whitefish, grouper, cusk,
shad, mullet, a sweet panfish, black bass, yellow perch, salmon-trout,
pickerel, cisco, skate, wall-eyed pike, terrapin, crayfish, green
turtle, prawns, hard crabs, soft crabs, scallops, frogs' legs,
oysters.
VEGETABLES.--- Potatoes, cabbages, onions, winter squash, beets,
turnips, pumpkins, carrots, parsnips, dried beans, dried peas,
mushrooms, parsley, shallots, Brussels-sprouts, leeks, horse-radish,
garlic, mint, sage and small salads. Garden herbs which are mostly
used for stuffings and for flavoring dishes, soups, etc., or for
garnishing, may be found either green or dried the year round, always
in season.
Melons can be had at most of our markets from July 1st until the 15th
of October; they are received from the South in the early part of the
season, and are not as fresh and good as those ripened in our own
vicinity.
[Illustration]
MENUS
BREAKFAST, LUNCH AND DINNER FOR THE HOLIDAYS
And for a Week in Each Month In the Year.
* * * * *
JANUARY.
NEW YEAR'S DAY.
BREAKFAST.
Baked Apples 515.
Hominy 274.
Boiled White Fish 59.
Ham Omelet 233.
Potatoes á la Crême 193.
Parker House Rolls 253.
Crullers 317.
Toast 276.
Coffee 458.
SUPPER.
Cold Roast Turkey 82.
Boston Oyster Pie 76.
Celery Salad 174.
Baked Sweet Potatoes 198.
Rusks 256.
Fruit Cake 290.
Sliced Oranges.
Tea 460.
DINNER.
Oysters on Half Shell.
Julienne Soup 33.
Baked Pickerel 51.
Roast Turkey 82, Oyster Stuffing 83.
Mashed Potatoes 192.
Boiled Onions 198.
Baked Winter Squash 212.
Cranberry Sauce 163.
Chicken Pie 89.
Plain Celery 175.
Lobster Salad 171.
Olives.
Spiced Currants 189.
English Plum Pudding 396, Wine Sauce 417.
Mince Pie 338.
Orange-water Ice 380.
Fancy Cakes 310.
Cheese.
Fruits.
Nuts.
Raisins.
Confectionery.
Coffee 458.
SUNDAY.
BREAKFAST.
Oranges.
Oatmeal, with Cream 274.
Broiled Mutton Chops 139.
Tomato Sauce 159.
Favorite Warmed Potatoes 195.
Eggs on Toast 279.
Graham Gems 259.
Wheat Bread 240.
Coffee 458.
SUPPER.
Potted Ham 152.
Cheese Cream Toast 223.
Celery Salad 174.
Cold Raised Biscuit 251.
Gooseberry Jam 435.
Citron Cake 295.
Tea 460.
DINNER.
Oysters on Half Shell.
Mock Turtle Soup 39.
Boiled Halibut 57, Sauce Maitre d'Hotel 160.
Roast Haunch of Venison 104, Currant Jelly 431.
Potato Croquettes No. 1 196.
Creamed Parsnips 204.
Celery.
Pickled White Cabbage 182.
Chicken Patties 88.
Baked Lemon Pudding 399.
Jelly Kisses 372.
Raisins.
Nuts.
Fruit.
Coffee 458.
MONDAY.
BREAKFAST.
Baked Apples 515.
Boiled Rice 275.
Pork Cutlets 147.
Waffles 260, with Maple Syrup.
Potato Fillets 196.
Toast 276.
Coffee 458.
LUNCHEON.
Cold Roast Venison 104.
Broiled Oysters 73.
Potato Salad 175.
Rye Drop-cakes 261.
Canned Peaches 439.
Tea 460.
DINNER.
Macaroni Soup 40.
Boiled Leg of Mutton 137, Caper Sauce 158.
Potatoes á la Delmonico 197.
Steamed Cabbage 201.
Cheese Fondu 222.
Cucumber Pickles 180.
Boston Cream Pie 331.
Sliced Oranges.
Crackers.
Cheese.
Coffee 458.
TUESDAY.
BREAKFAST.
Raspberry Jam 436.
Hominy 274.
Saratoga Chips 193.
Porterhouse Steak 110.
French Griddle-cakes 265.
Brown Bread 244.
Coffee 458.
LUNCHEON.
Scrambled Mutton 141.
Welsh Rarebit 224.
Olives.
Hominy Croquettes 274.
Currant Jelly 431.
Molasses Cup Cake 308.
Chocolate 461.
DINNER.
Oyster Soup 46.
Roast Loin of Pork 145.
Apple Sauce 162.
Boiled Sweet Potatoes 198.
Scalloped Onions 199.
Stewed Carrots 213.
Pickled Green Peppers 183.
Royal Sago Pudding 401.
Sweet Sauce 421.
Crullers 317.
Fruit.
Cheese.
Coffee 458.
WEDNESDAY.
BREAKFAST.
Old-fashioned Apple Sauce 162.
Fried Mush 273.
Pork Tenderloins 147.
Fried Sweet Potatoes 198.
Parker House Rolls 253.
Omelet 230.
Wheat Bread 240.
Coffee 458.
LUNCHEON.
Cold Roast Pork 145.
Stewed Codfish 64.
Green Tomato Pickles 181.
Rusks 256.
Strawberry Jam 435.
Tea 460.
DINNER.
Beef Soup 31.
Roast Fillet of Veal 127.
Tomato Sauce 159.
Browned Potatoes 192.
Macaroni á la Crême 217.
Parsnip Fritters 203.
Piccalili 186.
Lemon Pie 328.
Cocoanut Tarts 341.
Cheese.
Coffee 458.
THURSDAY.
BREAKFAST.
Stewed Peaches.
Corn Meal Mush 273.
Stewed Beef Kidney 124.
Egg Muffins 257.
Crisp Potatoes 195.
Ham Toast 279.
Coffee 458.
LUNCHEON.
Veal Croquettes 129.
Sardines.
Cold Slaw 173.
Cheese Toast 277.
Canned Plums 442.
Soft Ginger Cake 306.
Cocoa 461.
DINNER.
Chicken Cream Soup 34.
Boiled Corned Beef 118.
Boiled Potatoes 192.
Boiled Turnips 214.
Boiled Cabbage 200.
Beets Boiled 210.
Charlotte Russe 361.
Preserved Strawberries 425.
Fruit Jumbles 315.
Fruit.
Coffee 458.
FRIDAY.
BREAKFAST.
Orange Marmalade 434.
Oat Flakes 275.
Codfish Balls 63.
Baked Eggs on Toast 279.
Lyonnaise Potatoes 196.
Sally Lunn 255.
Raised Doughnuts 317.
Coffee 458.
LUNCHEON.
Cold Corned Beef 118.
Vegetable Hash 212.
Deviled Lobster 69.
Graham Bread 243.
Peach Butter 443.
Golden Spice Cake 303.
Tea 460.
DINNER.
Celery Soup 43.
Baked Halibut 58.
Hollandaise Sauce 161.
Browned Potatoes 192.
Scalloped Oysters 76.
Stewed Tomatoes 204.
Fried Salsify 209.
Suet Plum Pudding 413.
Brandy Sauce 417.
Sponge Drops 312.
Fruit.
Coffee 458.
SATURDAY.
BREAKFAST.
Apple Sauce 162.
Cracked Wheat 275.
Beef Hash 123.
Fried Raw Potatoes 194.
Buckwheat Cakes with Maple Syrup 265-266.
Wheat Bread 240.
Coffee 458.
LUNCHEON.
Scalloped Fish 64.
Head Cheese 154.
Celery 175.
Grafton Milk Biscuits 254.
Grape Jelly 433.
Cream Cake 300.
Chocolate 461.
DINNER.
Tomato Soup 38.
Fricassee Chicken 87.
Mashed Potatoes 192.
Ladies' Cabbage 201.
Boiled Rice 202.
Cold Slaw 173.
Apple Pie 326.
Mock Ice 354.
Cookies 315.
Cheese.
Coffee 458.
FEBRUARY.
WASHINGTON'S BIRTHDAY.
BREAKFAST.
Oranges.
Oatmeal with Cream 274.
Country Sausage 153.
Baked Omelet 234.
Lyonnaise Potatoes 196.
Clam Fritters 78.
Egg muffins 257.
Wheat Bread 240.
Coffee 458.
DINNER
Oysters on Half Shell.
Mock Turtle Soup 39.
Baked White Fish 56.
Bechamel Sauce 160.
Boiled Turkey 84.
Oyster Sauce 157.
Boiled Sweet
Potatoes 198.
Steamed Potatoes 194.
Stewed Tomatoes 204.
Scalloped Onions 199.
Salmi of Game 103.
Olives. Chicken Salad 171.
Washington Poe 365.
Bavarian Cream 349.
Variegated Jelly 374.
Marble Cake 297.
Candied Fruits.
Raisins and Nuts.
Coffee 458.
SUPPER