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 February

1. Sunday. BREAKFAST-Hot rolls, broiled sirloin steak, saratoga potatoes. DINNER-Chicken pie with oysters, roast potatoes, salsify, dried Lima beans, lobster salad, currant jelly; orange pudding, fruit cake. SUPPER-Cold rolls, cold tongue, cake and jelly. 2. BREAKFAST-Corn pone, stewed tripe, potatoes a la Lyonnaise. DINNER- Whole boiled potatoes and carrots, baked heart, stewed tomatoes; canned fruit and cake. SUPPER-Toasted pone, cold heart sliced, plain bread, quince preserves with whipped cream. 3. BREAKFAST-Buckwheat cakes, broiled sausage, breakfast hominy. DIN- NER-Roast mutton, mashed potatoes, baked macaroni, celery, currant jelly; chocolate blanc mange, sponge cake. SUPPER-Cold mutton sliced, currant jelly, buttered toast, rusk, stewed apples. 4. BREAKFAST-Graham bread, broiled bacon, fried potatoes. DINNER- Boiled corned beef with horseradish sauce, whole boiled potatoes and turnips, slaw; hot apple pie with whipped cream, oranges and cake. SUPPER- Toasted Graham bread, cold corned beef sliced, grape jelly, hot buns. 5. BREAKFAST-Broiled fish, corn batter cakes, potato rissoles. DINNER- Roast beef with potatoes, tomatoes, canned beans, celery sauce; tapioca float, cake. SUPPER-Cold roast beef, beat biscuit, floating island, tea cakes. 6. BREAKFAST-Broiled oysters on toast, tomato sauce, flannel cakes with honey or ,maple syrup. DINNER-Baked or boiled fish if fresh, or friccasee if canned, mashed potatoes, fried parsnips, cabbage salad a la Mayonnaise; apple dumplings with sauce. SUPPER-Dried beef shaved and warmed up in butter, corn mush hot with milk, canned fruit and light cakes. 7. BREAKFAST-Broiled mutton chops, fried mush, scrambled eggs. DIN- NER-Beef soup, whole potatoes boiled, ham boiled, cabbage, parsnips. mixed pickles; cottage pudding with sauce, cake. SUPPER-Light biscuit, cold ham shaved, apple croutes, plain rice with sugar and cream. 8. Sunday. BREAKFAST-Sally Lunn, ham balls, fried raw potatoes. DINNER-Oyster soup, roast duck, potatoes baked, turnips mashed, cranberry sauce, celery; mince-pie, oranges, iced cakes. SUPPER-Cold Sally Lunn, cold duck, dried apples. 9. BREAKFAST-Breakfast wheat, croquettes of cold meat or broiled bacon with potatoes. DINNER-Baked potatoes, apple sauce, salmi of duck, pickled oysters, bread and apple pudding with sauce, cake. SUPPER-Light biscuit, Yankee dried beef, canned fruit. 10. BREAKFAST-Waffles, broiled steak, breakfast potatoes. DINNER-- Baked chicken, potatoes, salsify, onion sauce, celery; hot peach pie with cream, chocolate cake, oranges. SUPPER-Rolls, cold chicken, apple fritters with sugar. 11. BREAKFAST-Graham gems, fried liver, potatoes. DINNER-Mutton soup, boiled mutton with caper sauce, potatoes, canned peas, mixed pickles; boiled fruit pudding with solid sauce. SUPPER-Toasted gems, solid sauce. cold mutton sliced, short cake and jam. 12. BREAKFAST - Hot pates of mutton with rich, brown gravy, plain bread, fried potatoes. DINNER-Chicken fricassee, boiled tongue dressed, potatoes, boiled onions, tomato sauce; pumpkin pie. SUPPER-Beat biscuit, cold tongue shaved, cream cakes and jelly. 13. BREAKFAST-Corn muffins, broiled fish, potatoes. DINNER-Boiled turkey with oyster sauce, mashed potatoes and turnips, grape jelly, celery; roly poly of dried fruit with jelly sauce, sponge cake. SUPPER-Toasted muffins, cold turkey, currant jelly. 14. BREAKFAST-Buckwheat cakes, broiled spare ribs, potato croquettes. DINNER-Escaloped turkey, cranberry sauce, boiled middling with cabbage, potatoes, carrots, pickled beets; apple meringue. SUPPER-Oatmeal porridge, toasted crackers, bologna sausage, fried apples, cakes. 15. Sunday. BREAKFAST-Hot rolls, broiled oysters, potatoes. DINNER- Turkey soup, chicken pie with oysters, potatoes, Lima beans, slaw, celery; mince pie, cranberry tarts, oranges, cakes. SUPPER-Cold rolls, sliced dried beef, custard cakes and jelly. 16. BREAKFAST-Buttered toast, broiled beef steak, fried potatoes. DIN- NER-Bean soup, roast beef, currant jelly, potatoes, turnips; pie. SUPPER- Plain bread, beef steak toast, rice fritters with sugar. 17. BREAKFAST-Corn cakes, hash, fried potatoes. DINNER-Roast pork with sweet potatoes or parsnips, pudding of canned corn, pickled beets, apple custard pie, jelly cake. SUPPER-Sardines, coffee cakes or sweet buns, preserved fruit.

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