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 June

1. BREAKFAST-Buttered toast, poached eggs, mutton chops. DINNER- Roast beef, whole potatoes, ambushed asparagus, tomato salad; strawberries and cream, cake. SUPPER-Light biscuit, cold beef sliced, baked pie-plant, cake. 2. BREAKFAST-French rolls, croquettes of beef, radishes. DINNER-Beef boiled with soup, (beef served with drawn butter,) new potatoes, spinach with egg dressing, boiled onions, green currant pie, sporige cake. SUP- PER-Plain bread, sliced cold beef, sweet pickles. 3. BREAKFAST-Corn cakes, broiled ham, tomato omelet VINNER-Steamed chicken, green peas, mashed potatoes, dressed lettuce; strawberries served with sugar and cream. SUPPER-Warm biscuit, chipped dried beef, young onions, lemon jelly. 4. BREAKFAST-Graham bread, fried fish, potatoes a la duchesse. DINNER- Baked or boiled fresh fish or lobster fricassee, new potatoes, asparagus on toast; baked custard, cake. SUPPER-Toasted Graham bread, frizzled ham, raspberry shortcake with cream. 5. BREAKFAST-Waffles, broiled mutton or lamb chops, potatoes, stewed tomatoes. DINNER-Broiled beefsteak, whole boiled potatoes, beets, greens, onion salad; berries and cake. SUPPER-Hot biscuit, cold pressed meat, tapioca cream. 6. Sunday. BREAKFAST-Twist rolls, fried chickens, potatoes, omelet. DIN- NER-Clam soup, baked lamb with potatoes, green peas, sliced tomatoes, asparagus, lettuce a la mayonnaise; strawberry short-cake with whipped cream. SUPPER-Cold biscuit, sliced lamb, fruit and light cakes. 7. BREAKFAST-Oranges, corn batter cakes, broiled liver, scrambled eggs. DINNER-Roast beef, mashed potatoes, beets, cress salad; plain boiled rice with cream. SUPPER-Plain bread, bologna sausage, rusk with berries. 8. BREAKFAST-Rice cakes, lamb chops, boiled eggs. DINNER-Boiled beef's tongue (fresh) served with Chili sauce, Texas baked potatoes, young beets, lettuce dressed; raspberry cream, cake. SUPPER-Sliced beef's tongue, toasted rusk, berries. 9. BREAKFAST-Muffins, beef steak, potato cakes. DINNER-Soup of stock boiled yesterday with tongue, chicken pie, mashed potatoes and turnips, spinach, lettuce; cream fritters with sauce. SUPPER-Toasted muffins, Katy's codfish fruit. 10. BREAKFAST-Sally Lunn, veal cutlets, radishes. DINNER-Ragout of lamb, mashed potatoes, asparagus, lettuce; lemon pudding, cake. SUPPER- Toasted Sally Lunn, cold sliced lamb, sliced tomatoes. 11. BREAKFAST-Vienna rolls, breakfast stew, potatoes or tomatoes. DIN- NER-Fresh fish fried or baked, mashed potatoes, asparagus, beet salad; rice pudding with sauce and cake, oranges. SUPPER-Cold rolls, dried beef chipped, custard cake with fruit or berries. 12. BREAKFAST-Graham gems, croquettes of fish or breaded veal cutlets, escaloped eggs. DINNER-Ham boiled with greens, potatoes, beets, young onions; economical pudding, Italian rolls. SUPPER-Toasted gems, cold ham, oat-meal with cream, cake and jelly. 13. Sunday. BREAKFAST-Light rolls, broiled beefsteak, sliced tomatoes, omelets. DINNER-Baked chicken, mashed potatoes, green peas, pickled beets; Bohemian cream with strawberries. SUPPER-Cold rolls, cold chicken, toast with jelly, fruit. 14. BREAKFAST-Waffles, croquettes of cold chicken, tomatoes. DINNER- Veal stuffed and baked, asparagus, tomatoes, cresses; strawberries and cream. SUPPER-Biscuit, sliced veal, fruit, light cakes. 15. BREAKFAST-Flannel cakes, pates of cold veal, potatoes fried. DIN- NER-Boiled corned beef, potatoes, turnips, wilted lettuce; cocoanut pudding, cake. SUPPER-Plain bread, cold corned beef, corn meal mush or hasty pudding with cream. 16. BREAKFAST-Fried mush, fried potatoes, broiled bacon. DINNER-ASparagus, soup, roast chicken, whole potatoes, spinach with eggs, beets and lettuce; cherry pie. SUPPEE-Cold rolls, bologna sausage, raspberries, light cakes. 17. BREAKFAST-Corn muffins, pickled tripe, fried potatoes. DINNER- Roast mutton, potatoes, green peas, lettuce; orange souffle, cake. SUPPER- Toasted muffins, sliced mutton, sweet buns, fruit. 18. BREAKFAST-Breakfast wheat with cream, plain bread, broiled fish. DINNER-Baked fish (fresh), baked potatoes, tomatoes, cucumbers; boiled custard and cake. SUPPER-Cold pressed meat, short-cake with fruit. 19. Buttered toast, poached eggs, broiled mutton chop. DINNER-Boiled shoulder of bacon with greens, potatoes, beets, tomatoes, salad ; bread pudding. SUPPER-Light biscuits, Yankee dried beef. 20. Sunday. BREAKFAST-Cream toast, broiled beefsteak, boiled eggs, stewed tomatoes. DINNER-Lamb cutlets broiled and served with green peas, summer squash, young onions, pickled beets; oranged strawberries; cakes. SUPPER-Cold biscuits, canned salmon, fruit. 21. BREAKFAST-Corn cakes, fried clams, potatoes or hominy croquettes. DINNER-Roast of beef with potatoes, string beans, young onions; raspberry blanc mange, oranges or bananas and cake. SUPPER-Hot tea buns, cold beef sliced, cherries, lemon cakes. 22. BREAKFAST-Waffles, breakfast stew, fried potatoes. DINNER-Meat pie, green peas, potatoes, lettuce; raspberry float. SUPPER-Cold buns, chipped dried beef, raspberry cream, cakes. 23. BREAKFAST-French ro rolls, broiled liver, tomatoes. DINNER-Stewed lamb with mint sauce, potatoes, squash, beets; strawberry short-cake with whipped cream. SUPPER-Cold sliced lamb, sweet muffins with stewed cherries. 24. BREAKFAST-Graham bread, beefsteak smothered with onions, tomatoes. DINNER-Boiled beef with soup, potatoes, string beans; cherry dumplings with sauce, cake. SUPPER-Toasted Graham bread, cold beef, currants. 25. BREAKFAST-Corn pone, broiled ham, omelet, hominy fritters. DIN- NER-Boiled salmon or some other variety of fresh fish either fried, baked or fricasseed; mashed potatoes, Lima beans, squash, cucumbers; oranges. SUPPER-Cold pone sliced and toasted in the oven, cold tongue, sponge cake with fruit. 26. BREAKFAST-Sally Lunn, larded veal cutlets, scalloped eggs. DINNER- Boiled ham with greens, potatoes, beet greens; raspberries and cream, cake.

SUPPER-Toasted Sally Lunn, sliced ham, floating island. 27. Sunday. BREAKFAST-French pancakes, veal and ham croquettes, poached eggs on toast. DINNER-Fried chicken, cold ham, mashed potatoes, Lima beans, cucumbers; snow custard, cherries, cake. SUPPER-Cold rolls, sliced chicken, stewed cherries and cake. 28. BREAKFAST-Plain bread, ham balls, potato cakes. DINNER-Baked mutton, potatoes, beets, squash, lettuce; quick puff pudding. SUPPER-Buttered toast, cold mutton, fritters with sugar. 29. BREAKFAST-Corn cakes, broiled bacon, boiled eggs. DINNER-Boiled corned beef, turnips, potatoes, young beets; bananas or oranges. SUPPER- Steamed oatmeal, crackers, cold corn beef, stewed cherries, cake. 30. BREAKFAST-Muffins, broiled steak, tomatoes. DINNER-Fried chicken with cream gravy, potatoes, squash, lettuce; gooseberry tarts, corn starch blanc mange. SUPPER-Light biscuit, bread and milk.

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