The Dixie Cook-Book

“The best is none too good.” Southern family receipts gathered across generations and printed in Atlanta in 1883 — and, in the same volume, everything else a household was expected to know: the laundry, the sick-room, dressmaking, babies, and a year's bill of fare.

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Bill of Fare for April

1. BREAKFAST-Long breakfast rolls, broiled porter-house steaks, hominy croquettes. DINNER-Chicken soup, chicken dressed with egg sauce, whole potatoes, spinach, young lettuce and onions, sweet pickles; orange float, caramel cake. SUPPER-Cold chicken and currant jelly, cold rolls, snow custard, cake. 2. BREAKFAST-Fried frogs, fried potatoes, corn gems, boiled eggs. DIN- NER-Beefsteak soup, beefsteak pudding, steamed potatoes, mashed turnips, slaw; boiled custard, jelly. SUPPER-Plain bread, pates of cold chicken, hot short-cake and jam. 3. BREAKFAST-Graham bread, veal cutlets, fricasseed potatoes. DINNER- Boiled ham with potatoes, canned-corn pudding, parsnips fried, mixed pickles; hot pie of canned peaches, cake. SUPPER-Graham toast, cold sliced ham, hot rusk, stewed fruit. 4. Sunday. BREAKFAST-Cream toast, broiled mutton chops, young radishes, puff omelet. DINNER-Beef soup, chicken pie, potatoes in Kentucky style, young lettuce and onions; banana pie, mixed cake. SUPPER-Plain bread, sliced beef, cold rusk, jelly. 5. BREAKFAST-Light rolls, codfish with cream, fried raw potatoes. DIN- NER-Roast beef, turnips, potatoes, tomato sauce, pickled oysters; baked custard, cake. SUPPER-Cold rolls, cold beef sliced, maple biscuit and jam. 6. BREAKFAST-Muffins, fried liver, fried potatoes. DINNER-- Mutton soup, mutton garnished with eggs, pickles, creamed potatoes, canned tomatoes; bread pudding with sauce, oranges and cake. SUPPER-Toasted muffins, sliced mutton, sponge cake and jelly. 7. BREAKFAST-Flannel cakes, minced mutton or broiled chops, breakfast potatoes. DINNER-Baked pig, mashed potatoes, parsnips fried, lettuce; lemon pudding, jelly cake. SUPPER-Yankee dried beef, soda biscuit and honey, floating island. 8. BREAKFAST-Sally Lunn, veal cutlets, potato cakes. DINNER-Baked stuffed heart, potatoes a la pancake, turnips, canned corn, pickled eggs; cup custard, cake. SUPPER-Light biscuit, cold sliced heart, bread fritters with sugar. 9. BREAKFAST-French rolls, broiled fish if salt, fried if fresh, fried raw potatoes, tomato sauce. DINNER-Baked or boiled fresh fish, mashed potatoes, canned peas or beans, lettuce, onions; Estelle pudding, jelly tarts. SUPPER-Cold rolls, bologna sausage sliced, steamed crackers, cake and preserved fruit. 10. BREAKFAST-Batter cakes, broiled chops, scrambled eggs, potato rissoles. DINNER-Saturday bean soup, broiled beefsteak, spinach, potatoes in Kentucky style, pickled beets; half-hour pudding with sauce, oranges and cake. SUPPER-Toasted bread, cold tongue sliced, hot buns and marmalade. 11. Sunday. BREAKFAST-Baked beans and Boston brown bread, omelette with parsley. DINNER-Vermicelli soup, baked shad or croquettes of canned lobster, broiled squabs or pigeon pie, potatoes mashed, turnips, asparagus, spring cresses, dressed lettuce, grape jelly; custard pie, cake. SUPPER - Plain bread, canned salmon, cold buns, jelly. 12. BREAKFAST-Corn dodgers, fish croquettes, potato cakes, boiled eggs. DINNER-Roast beef with potatoes, canned tomatoes, pickles; bread pudding with raisins. SUPPER-Light rolls, cold beef, tea cake. 13. BREAKFAST-Graham gems, fried sweet breads, oat meal with cream. DINNER-Mutton soup, boiled mutton with caper sauce, whole potatoes, plain boiled rice, lettuce; orange short cake. SUPPER-Toasted gems, cold mutton, jelly and cake. 14. BREAKFAST-Vienna rolls, fried pickled tripe, rice cakes, spring radishes. DINNER-Chicken pot-pie, canned Lima beans, stewed tomatoes, asparagus; Spanish cream. SUPPER-Cold rolls, chicken salad, jelly tarts. 15. BREAKFAST-Batter cakes, veal cutlets, ringed potatoes. DINNER-Ragout of beef, boiled potatoes in jackets, canned succotash, wilted lettuce; chocolate custard, oranges, cake. SUPPER-Bread, sliced beef, oat porridge. 16. BREAKFAST-Waffles, broiled mutton, fricasseed potatoes. DINNER-- Lobster soup, baked fish stuffed, baked macaroni, potatoes mashed, ambushed asparagus; molasses pudding. SUPPER-Graham gems, sardines with lemon, toast. 17. BREAKFAST-Corn griddle cakes, fish balls, scrambled eggs. DINNER- Boiled ham with vegetables, chili sauce; plain boiled pudding with sauce. SUPPER-Toasted crackers, cold sliced ham, warm ginger bread. 18. Sunday. BREAKFAST-Buttered toast with poached eggs, broiled steak. DINNER-Macaroni soup, baked chickens, mashed potatoes, lettuce salad; queen of puddings. SUPPER-Light biscuit, cold chicken, ambrosia. 19. BREAKFAST - Graham gems, chicken croquettes, potatoes, radishes, warmed over mashed potatoes, stewed parsnips. DINNER-Boiled corn beef, potatoes, turnips, carrots; canned peaches and cream, jelly cake. SUPPER- Toasted gems, cold corned beef shaved, cream fritters. 20. BREAKFAST-Rolls, stewed kidneys, Chili sauce, fricasseed potatoes, fried parsnips. DINNER-Split pea soup, meat pie, tomato sauce, mashed potatoes, lobster croquettes, spring cresses; cottage pudding, tapioca jelly, oranges. SUPPER-Cold rolls, bologna sausage, tea rusk and stewed fruit. 21. BREAKFAST-Muffins, breaded veal cutlets, curried eggs, potato cakes. DINNER-Roast beef, canned succotash, plain boiled rice with tomatoes, dressed lettuce; peach rolls with sauce. SUPPER-Toasted muffins, cold beef sliced, hot bread and milk. 22. BREAKFAST-Cream toast, broiled ham, boiled eggs. DINNER-Mutton soup, mutton garnished with beets and cresses, stewed parsnips, pudding of canned corn, asparagus on toast, onions; orange float, jelly cake. SUPPER -Soda biscuit, cold mutton, currant jelly, floating island. 23. BREAKFAST-Corn cakes, pates of cold mutton hot with gravy, fried raw potatoes. DINNER-Fricassee of canned halibut or fresh fish baked, mashed potatoes, turnips sliced; bread pudding, oranges, cake. SUPPER- Plain bread, cold beef, steamed crackers. 24. BREAKFAST-Graham bread, croquettes of fish, potato rissoles. DIN- NER-Ham boiled, potatoes, turnips, onion salad; rhubarb pie, cake. SUPPER -Toasted Graham bread, cold ham, cream cakes. 25. Sunday. BREAKFAST-Breakfast rolls, broiled beefsteak, omelet. DIN- NER-Barley soup, baked lamb with mint sauce, stewed parsnips, potatoes, asparagus with eggs, pates of sweet breads, lettuce mayonnaise; chocolate blanc mange, strawberries. SUPPER-Cold rolls, sliced lamb, cake. jelly. 26. BREAKFAST-Buttered toast, poached eggs, lamb croquettes hot with gravy. DINNER-Brown stew, baked potatoes, cresses, Lima beans, stewed parsnips, onion salad; rice snow-balls with custard sauce, plain cake, SUPPER-Buttered crackers toasted, cold pressed meat, lemon fritters with sugar. 27. BREAKFAST-Hot biscuit with honey, mutton chops broiled, fried raw potatoes. DINNER-Economical soup; tapioca pudding. SUPPER-Cold biscuit, sliced cold beef, canned fruit with cream and cake. 28. BREAKFAST-Sally Lunn, broiled ham, scrambled eggs, fried potatoes. DINNER-Roast beef with potatoes, carrots, parsnips, lettuce and onion salad; cream pie. SUPPER-Toasted Sally Lunn, cold beef sliced, tea buns, fruit. 29. BREAKFAST-Vienna rolls, fried fish, fried potatoes. DINNER-Roast loin of veal with potatoes, lettuce, fried asparagus; orange pudding, cake. SUPPER-Cold rolls, sliced veal, sweet waffles. 30. BREAKFAST-Corn cakes, fried liver, breakfast potatoes. DINNER- Chicken pot-pie, spinach; Estelle pudding with sauce. SUPPER-Plain bread, cold pressed meat or bologna; cream cakes warm.

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