BILL OF FARE FOR DECEMBER

1. Breakfast — Corn batter cakes, devilled oysters, fried potatoes. Diw- WER — Chicken pie with oysters, canned Lima beans, cabba|:e salad ; pump- kin pie. cake, Supper — Hot tea rolls, bologna sausage, canned fruit, cake.

2. Breakfast — Buckwheat cakes, sausage, croquettes of hominy. Dinner — Veal pot-pie, canned tomatoes, apple sauce ; eggle^ plum pudding, jelly cake. Supper — Biscuits, frizzled beef, fried apples, cake.

3. Breakfast — Waffles, broiled steak, omelet. Dinner — Stewed fish, mashed potatoes, celery, turnips ; baked apple dumplings with solid sauce, cake. Supper — Toast, pressed meal, cream fritters, apple jelly.

4 Breakfast — Graham bread, broiled spare ribs, fried raw potatoes. Din- ner— Broiled beefsteak, Heidelberg cabbage, potato souffle, turnips, celery; molasses pudding, cake. Supper— Toasted Graham bread, cold tongue, float- ing island.

6. Sunday. Breakfast — Flannel cakes, beefsteak toast, potato cakes. Din- ner— Roast haunch of venison, mashed {)otatoes, tomatoes, apple sauce, cel- ery ; fig pudding with lemon sauce, cake. Supper — Tea buns, cold venison, canned fruit, lady fingers.

6. Breakfast— Cream toast, fricatelli, potato cakes. Dinner — Baked veal, potatoes, plain boiled rice ; peach roll, cake. Supper — Cold veal sliced, but- tered, toast jelly and cake.

7. Breakfast— Sally Lunn, veal patties, corn dodgers. Dinner — Veal pie, carrots, boiled beets ; crumb pie, cake. Supper — Toasted Sally Lunn, baked apples and buns.

8. Breakfast — Corn muffins, breaded veal, cutlets, Saratoga potatoes. Din- ner— Stewed oysters, roast mutton with potatoes, tomatoes, celery; pine- apple ice-cream, jelly cake. Supper — Toasted muffins, cold mutton sliced, apple croutes.

9. Breakfast — Hot rolls, cracked wheat breakfast stew. Dinner — Roast quails, baked potatoes, Lima beans, celery; pumpkin pie, cake. Supper — Cold rolls, cold tongue sliced, baked apples, tea cakes.

10. Breakfast — Buckwheat cakes, smoked sausage broiled, hominy croe quettes. Dinner — Baked or boiled fish, mashed potatoes, squash, cabbag- salad ; hot peach pie wih cream, cake.' Supper — Light biscuit, oyster steamed, canned fruit with cake.

11. Breakfast — Buckwheat cakes, rabbit stewed, potato cakes. Dinner — Chicken fricassee, baked potatoes, baked turnips ; cottage pudding with sauce, cake. Supper — French rolls, Welsh rarebit, jam.

12. Sunday. Breakfast — Muffins, broiled spare ribs, fried potatoes. Din- ner— Roast turkey garnished with fried oysters, mashed potatoes, turnips, cranberry sauce, celery, English carrot pudding. Supper — Light biscuit, cold turkey, jelly and cake.

13. 'Breakfa.st — Buttered toast, fried apples, cold turkey broiled. Din- ner— Roast turkey warmed over, potatoes whole, canned corn ; canned fruit and cream. Supper — Cold turkey, mush and milk, buns, jam.

14. Breakfast — Plain bread, fried corn, mush, breaKfast bacon, fried cabbage. Dinner — Roast beef with potatoes, canned tomatoes, creamed cab-

A YEARS BILL OF FARE. 403

bage,mince pie, cake. Suppbr— Hot short cake, boiled oyster j on the half shell, tea rolls, canned fruit.

15. Breakfast — Crumb griddle cakes, breakfast stew, fried potatoes. Din- ner— Boiled corned beef with turnips, potatoes and cabbage; baked apple dumplings with sauce, cake. Supper — Biscuit, cold beef, canned cherries.

16. Breakfast — Graham rolls, croquettes of codfish with potatoe. Din- ner— Baked chickens with parsnips, mashed potatoes, celery, (currant jelly ; preserves with whipped cream. Suppsa— Plain bread, cold chicken, toasted rusk, jelly.

17. Breakfast — Cream toast, broiled steak, potatoes. Dinner — Steamed fish, steamed potatoes, celery, Lima beans, stewed tomato ; mince pie. Sup- per— Cold rolls, chicken pates, baked apples.

18. Breakfast — Waffles, croquettes of^fish, fried potatoes. Dinner — Sat- urday bean soup, broiled venison steak, mashed potatoes, beets ; vinegar pie, cake. Supper — ^Toast, cold ham, buns, jellv.

19. Sunday. Breakfast — Buttered toast, broiled ovsters, potato cakes, fried

Krsnips. Dinner — Roast domestic ducks, mashed potatoes and turnips, iled onions, celery sauce, plum jelly ; fig pudding with lemon sauce, cake. Supper — ^Tea rolls, salmi of duck, apple croutes.

20. BREAKFA8T---Corn batter cakes, oroiled bacon, potatoes. Dinner — Roast spare rib, baked potatoes, salsify, cabbage salad ; plain Indian pudding with sauce. Supper — Biscuit, cold pressed meat, sliced apples.

21. Breakfast — Johnny cake, sausage, hominy croquettes. Dinner— Roast rabbits, baked potatoes, slaw; apple meringue pie, jelly cake. Sup- per— Light biscuit, dried beef frizzled.

22. BREAKFAST^Fried pork steak, fried raw (xjtatoes, fried cabbage. Din- ner— Venison roast with ;x>tatoes, boiled onions, plum jelly ; chocolate pud- ding, cake. Supper — Sliced venison with jelly, sweet wafers, canned fruit.

23. Breakfast — Breakfast stew of cold venison, fried potatoes, Indian pan- cakes. Dinner — Spanish pot-pie, canned tomatoes; starch pudding. Sup- per—Graham raush and milk and jam.

24. Breakf.\st — Sally Lunn. broiled beefsteak, ])ot&toes a la Lyontiaise, bread cakes with syrup. Dinner — (thicken soup, chicken dressed with parsley and eg^ sauce, potatoes, salsify, slaw ; hot apple pie with cream. Supper — Cold chicken, French rolls, apple sauce.

25. ChHstnvis. Breakfast — Grapes and bananas, broiled oysters on toast, waffles with honev. Dinner — Raw oysters served with sliced lemon : turtle soup ; baked fresh fish ; roiist turkey garnished with fried oj'sters, mashed potatoes, Lima beans, pickled boets, mayonaise of chicken salad, celery, cran- berry sauce; Christnuis |)lum pudding with rich sauce; njince pie, snong© and lady cake mixed, fruit and nuts. Supper or Luncheon — Curriea oys- ters. Vienna rolls, slaw, apple trifle with whipped cream, lady fingers, cake.

26. Sunday. Breakfast — Corn muffins, oyst^'rs in shell, croquettes of tur- key, potato* rissoles. Dinner — Turkey soup, quail on toast, walled oysters, boiled onions, celery and slaw ; ice-cream, cake. Supper — Bread and milk, lemon fritters with suj»ar, rusk.

27. Breakfvst — Buckwheat cakes, broiled spare ribs or sausage, pates of turkey hot with gravy, hominy. I>ixxer — Escaloped turkey, baked pota- toes, canned corn; mince pie. calces. Supper — Biscuit, cold tongue, cakes.

28. Breakp.\.st — Hot rolls, fried liver, oysteromelet. Dinner — Oyster soup, roast pig fgarnished with hoquettes oif beets, carrots and green pieklea carved), wliole steamed potatf>eH, par8nii>s, beets, macaroni with cheese ; peach pie with cream. Supper — Cold rolls.sliced tongue, apple croutes, cake.

29. Breakfast— Cream toast, veal, sweet breads, potatoes ** fried whole." Dinner — Mutton soup, mutton dressed with caper sauce, baked potatoes, canned peas, celery, cranberry jelly; cocoanut pudding, cake. Supper — Cold mutton, short cake with jam'

30. Breakfast — Graham gems, broiled veal cutlets, fried potatoes. Din^ , — RoBJSt stuffed chicken, mashed potatoes, salsify, canned corn, currant

404 A YEARS BILL OF FARE.

Jelly, celery ; prairie plum pudding. Suppkb— Raw oysters, French roUB, jellied chicken, grai>e jelly, assorted cakes.

31. Breakfast — Fried oysters, {Kttatoes a la Duchesse^ waffles with maple syrup, baked apples. Dinner — Boiled fish with Hollandaise sauce, steamed potatoes, canned tomatoes, canned succotaali ; queen of puddings. Sufpbr — Fricasseed oysters, slaw, celery, waffles and honey, canned pears.

Note.— Observe that these bills of fare are made with especial reference to the ordixiary routine of the week in the kitchen, the meals for each day being planned to save labor and fuel, and to interfere as little as possible with the special work of the day. Thus Monday's bill of fare will not fit any other day of the week, if Monday is set apart as washing day. The housekeeper should aim at variety on successive meals rather than in the same meal, rememDering that a few dishes daintiiy cooked and served make a far more attractive dinner than many dishes less perfectly cooked and served.