The Housekeeper Cook book

Cover The Housekeeper Cook book
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31. Breakfast. — Cerealine flakes, cream, beefsteak, fried potatoes, sliced tomatoes, sweet biscuits. Dinner. — Stuffed roast veal, jelly, ap- ple fritters, cauliflower, wax beans, mashed potatoes; sago and apple pudding, fruit. Supper. — Cold veal, scalloped potatoes, raised biscuits, apple compote, fancy cakes.
A YEAR'S MENU. . r >4 3 SEPTEMBER.
1. Breakfast. — Buns, apple fritters, cream, potato cakes, fruit.
Dinner. — Ox-tail soup, boiled beef, beets, carrots, potatoes, onions, cab- bage sa
...lad ; apple dumpling, grapes. Supper. — Light biscuit, baked apples, beef croquettes, vegetable salad, whipped cream cake.
2. Bbeakfast. — Corn-meal gems, honey, beef and vegetable hash, melons. Dinner. — Soup, roast duck, onions, turnips, potatoes, tomato salad, apple sauce ; Delmonico pudding, fruit. Supper. — Browned po- tatoes, meat cakes, brown bread, baked peaches, cake.
3. Breakfast. — Oatmeal, cream, Johnny cake, creamed potatoes, broiled fish, apple sauce, melons. Dinner.


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