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Bill of Fare for July
1. BREAKFAST-Warm biscuit, hominy croquettes, broiled ham, sliced to, matoes. DINNER-Beef's tongue with green peas, potatoes a la Parisien, , sliced cucumbers; raspberry float, cake. SUPPER-Sliced tongue, hot buns, , raspberries and cream. 2. BREAKFAST-Corn bread, fried chicken, tomato omelet. DINNER-Boiled fish with egg sauce, mashed potatoes; squash; cherry dumplings with sauce, lady fingers. SUPPER-Cold bacon broiled and served on toast, sliced tomatoes, raspberry short-cake. 3. BREAKFAST-Breakfast puffs, stewed kidneys, radishes, young onions. DINNER-Boiled ham with young cabbages, potatoes, cucumbers; bread custard pudding, cake. SUPPER-Cold rolls, sliced ham, fried tomatoes , rusk with stewed currants. 4. Sunday. BREAKFAST-Fresh berries with cream and sugar, broiled Spanish mackerel, buttered toast, escalloped omelette souffle, flannel cakes with syrup. DINNER-Pea soup, roast tenderloin of beef, new potatoes, tomatoes, lettuce a la Mayonnaise, cucumber sliced; pineapple pudding, ice-cream, cake.
SUPPER-Small light biscuit, sliced ham, orange tarts, cake and berries. 5. BREAKFAST-Graham gems, broiled mutton chops, fried potatoes, cottage cheese. DINNER-Ragout of beef, boiled potatoes, young onions, tomatoes; rice pudding, oranges, cake. SUPPER -Toasted gems, ham salad, stewed berries, sweet buns. 6. BREAKFAST-Hot muffins, broiled beefsteak, boiled eggs. DINNER-Meat pie, boiled potatoes, boiled cauliflower with sauce; cherry souffle, cake. Supsauce; cherry souffle, cake. SUP- PEP-Toasted muffins, bologna sausage sliced, raspberries. 0 7. BREAKFAST-Batter cake, breakfast bacon, crushed wheat with cream. DINNER-Stuffed fillet of veal garnished with green peas, mashed potatoes, summer squash, beet salad; black berries, cream and cake. SUPPER-Cold rolls, sliced veal, short-cake with berries or jam. 8. BREAKFAST-Cream toast, boiled eggs, broiled ham. DINNER-Rice, soup, boiled corn beef, potatoes, tomatoes, cucumber salad; ripe currant pie, cake. SUPPER-Plain bread, cold corn beef, steamed crackers, stewed fruit. 9. BREAKFAST-Hash, fried potatoes, stewed tomatoes with toast. DIN- NER-Fresh fish either baked, boiled or fried, green beans stewed with pork, boiled potatoes, cucumber salad; cherry pie, cake. SUPPER-Warm biscuit, ham omelet, light cakes and jelly or berries. 10. BREAKFAST-Waffles, broiled beefsteak, scrambled eggs. DINNER-- Roast beef, Texas baked potatoes, beets, cucumbers, dressed lettuce; cup custards, oranges, cake. SUPPER-Plain bread, oat-meal with cream, sliced banana or pineapple. 11. Sunday. BREAKFAST-Graham bread, broiled mutton chops, potato cakes. DINNER-Baked chicken, mashed potatoes, cucumbers, dressed lettuce, vanilla ice cream, blackberries, cake. SUPPER-Toast of Graham bread, sliced chicken cold, cream cakes and jelly. 12. BREAKFAST-Batter cakes, broiled ham, tomato omelet, radishes. DIN- NER-Baked lamb, green peas, baked potatoes, squash; rice custard, berries with cream. SUPPER-Biscuit, cold lamb sliced, ripe currants with cream. 13. BREAKFAST-Rice muffins, hash, tomatoes. DINNER-Economical soup . DINNER-Economical soup; blackberry pudding with sauce, cake. SUPPER-Buttered toast, cold sliced meat, blackberries with cream. 14. BREAKFAST-French rolls, vegetable hash, broiled beefsteak, cottage cheese. DINNER-Mock (or real) turtle soup, baked heart, baked potatoes, stewed beans; chocolate pudding, cocoanut cake. SUPPER-Cold rolls, sliced heart, cottage puffs, stewed berries. 15. BREAKFAST-Cream toast, fried liver, fricasseed potatoes, DINNER- Clam pie, mashed potatoes, string beans, lettuce; blackberry pie, cake. SUPPER-Plain bread, dried beef frizzled, rice batter cakes with sugar. 16. BREAKFAST-Muffins, broiled mutton chops, fried potatoes. DINNER- Fish fresh or canned, whole potatoes, peas, squash, lettuce; Hamburg cream. SUPPER-Toasted muffins, cold pressed meat, corn meal mush with cream. 17. BREAKFAST-Plain bread, veal sweetbreads, mush fried, boiled eggs. DINNER-Boiled ham with potatoes, cabbage, string beans; warm gingerbread, lemonade. SUPPER-Dry toast, cold ham shaved, rusk, blackberries and cream. 18. Sunday. BREAKFAST-Vienna rolls, fried chicken with cream gravy, fried tomatoes, cottage cheese. DINNER-Roast of beef with potatoes, stewed tomatoes, cucumbers, wilted lettuce; Charlotte russe, cake. SUPPER-Cold rolls, sliced beef, blackberries. 19. BREAKFAST-Buttered toast with poached eggs, cold roast beef sliced and warmed up with gravy, potatoes fried. DINNER-Veal stuffed and baked with potatoes, peas; tapioca pudding. SUPPER-Light biscuit, cold veal, cracked wheat and cream. 20. BREAKFAST-Slap-jacks, veal cutlets, breakfast hominy. DINNER-Mutton soup, boiled mutton dressed with drawn butter, whole potatoes, tomatoes, beet salad; whortleberry pudding with sauce, cake. SUPPER-Soda biscuit, cold mutton, jelly and cake. 21. BREAKFAST-Graham gems, croquettes of mutton, new potatoes fried whole. DINNER-Boiled tongue, mashed potatoes, tomatoes stewed; blackberries and cream. SUPPER-Pop-overs, cold tongue, oatmeal and cream. 22. BREAKFAST- Vienna rolls, beefsteak, potato cake. DINNER-Chicken croquettes, potatoes, tomatoes, onion sauce; tapioca jelly, oranges. Sup- , potatoes, tomatoes, onion sauce; tapioca jelly, oranges. SUP- PER-Cold rolls, sliced chicken, stewed berries, short cake. 23. BREAKFAST-Sally Lunn, broiled fish, fried raw potatoes. DINNER- Fresh fish chowder or canned fish in fricassee, potatoes whole, peas, baked fish chowder or canned fish in fricassee, potatoes whole, peas, baked egg plant, boiled rice ; gooseberry fool, cake. SUPPER-Toasted Sally Lunn, cold pressed meats, rice custards, sponge cake. 24. BREAKFAST-Rice waffles, veal cutlets breaded, scrambled eggs.