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H.M

Raw 2 50 Raw 1 50 Boiled 15 to 302 30 Boiled 1002 30 Boiled 45 3 45 Roasted Broiled Fried Boiled * * 25 300 153 00 15 4 00 35 4 15 Broiled 20 300 Boiled 200 3 45 Boiled 4 30 4:00 Baked 45 3 15 Baked 100 330 Melted 3 30 Raw 2 30 Raw 200 Boiled 100 4 30 Boiled 1-2002 30 Baked 45 2 30 Boiled 100 3 15 Raw 3 30 Fricasseed 100 3 45 Boiled * Baked Roasted Roasted Boiled Boiled Boiled Fried Raw Boiled 15 200 302 45 1 30 400 100 4 50 100 300 10 3 30 3300 5330 200 100 400 Boiled Roasted Boiled * * 2 30 20 2 30 Hashed 30 2 30 Raw 2 15 Boiled 200 Roast * 25 3 15 Broiled 20 300 Boiled 1-2003 00 Roasted 3 15 Stewed 5330 Boiled 100 300 Soused 100 Roast * 30 5 15 Boiled 25 4 30 Fried 4 15 Broiled 20 3 15 Boiled 303 30 Baked 45 3 30 Roasted 45 2 30 Boiled 20 100 Boiled 8145 Fried 25 400 Broiled 20 3 30 Boiled 100 400 Boiled 200 300 Boiled +3 30 Boiled 1-200 230 Boiled 130 200 Fresh 100 2 30 Canned 30 2 30 Fried 30 1 30 Roasted Boiled Broiled Broiled The time given is the general average; the time will vary slightly with the quality of the article

These bills of fare are suggestions to assist the housekeeper in providing what is seasonable for daily fare and for extra occasions, rather than arbitrary rules. They are to be varied, divided, or subdivided to suit tastes, purses, and events.