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 May

1. BREAKFAST-Buttered toast, served with fricassee of cold boiled or canned fish, boiled eggs. DINNER-Bacon boiled with spring greens, potatoes, beets, parsnips; plain boiled rice with cream sauce, jelly cake. SUPPER -Steamed crackers, sliced beef, rice fritters with sugar. 2. Sunday. BREAKFAST-Batter cakes, veal cutlets, fried potatoes. DINNER -Cold bacon garnished with boiled eggs and beet slices, roast chicken, mashed potatoes, asparagus on toast, dressed lettuce and young onions; strawberries, mixed cake. SUPPER-Cold rolls, cold chicken, jam. 3. BREAKFAST-Light bread, potato cakes, broiled beefsteak. DINNER- Roast of mutton with potatoes, canned tomatoes, rhubarb sauce, baked custards, fruit cake. SUPPER-Cold biscuit, sliced mutton, currant jelly, sweet buns. 4. BREAKFAST-Corn cakes, fried pickled tripe, breakfast potatoes. DINNER -Boiled beef with soup, whole potatoes, asparagus with eggs: cocoanut pudding, jelly. SUPPER-Plain bread, cold beef, toasted buns with strawberry jam or canned fruit. 5. BREAKFAST-Cream toast, broiled ham, omelet. DINNER-Boiled tongue with Chili sauce, fricasseed potatoes, cresses, boiled asparagus; ice cream, sponge cake. SUPPER-Tea biscuit, shaved tongue, sago jelly, lady cake. 6. BREAKFAST-Graham bread, fried mutton chops, fried raw potatoes. DINNER-Roast of veal with potatoes, stewed onions, pickled beets; cake, orange float. SUPPER-Toasted Graham bread, sliced veal, tea rusk, lemon jelly. 7. BREAKFAST-Muffins, broiled beefsteak, poached eggs, potatoes in Kentucky style. DINNER-Baked or boiled fish (if large, or fried small fish), boiled potatoes in jackets, lettuce salad, custard pie. SUPPER-Toasted muffins, cold rusk with strawberries, or marmalade. 8. BREAKFAST-Bread puffs with maple syrup, fricasseed potatoes, croquettes of fish. DINNER-Boiled leg of mutton, ambushed asparagus, boiled macaroni, a la pancake potatoes, bread pudding. SUPPER-Cold rolls, cold mutton sliced, plain boiled rice with cream and sugar. 9. Sunday. BREAKFAST-Rice waffles, mutton croquettes, fried raw potatoes. DINNER-Roast beef, clam pie, new potatoes, tomatoes, dressed lettuce, young beets, strawberry cream and snow custard, coffee and macaroons. SUPPER- Light rolls, cold beef, cake and jelly, or strawberries. 10. BREAKFAST-Corn batter cakes, broiled bacon, warmed potatoes. DIN- NER-Roast of beef with potatoes, asparagus, cake, oranges. SUPPER-Plain bread, chipped beef, short cake, marmalade. 11. BREAKFAST-Breakfast wheat with cream, broiled beefsteak, plain bread, cottage cheese. DINNER-Asparagus soup, meat pie, new potatoes, pickled beets; rhubarb pie, jelly cake. SUPPER-Tea biscuit, Yankee dried beef, sponge cake and fruit, 12. BREAKFAST-Sally Lunn, Katy's codfish, fried raw potatoes, scrambled eggs. DINNER-Pigeon pie, grape jelly, new potatoes, tomato salad; delicious lemon pudding, cake. SUPPER-Toasted Sally Lunn, cold pressed meat, vanities with jelly. 13. BREAKFAST-Warm biscuit with maple syrup, veal cutlets, Saratoga potatoes. DINNER-Beef a la mode, whole potatoes, turnips, beets, lettuce; rice pudding with cream sauce, oranges. SUPPER-Cold rolls, sliced beef, tea cakes, blanc mange. 14. BREAKFAST-Corn muffins, broiled fish, tomato sauce, fried new potatoes. DINNER-Fresh fish or canned halibut, cod or salmon, mashed potatoes, turnips, spinach with eggs; cream pie, silver cake. SUPPER-Toasted muffins, omelet with asparagus, bread and milk. 15. BREAKFAST-Light biscuit, broiled steak, potatoes. DINNER-Brown stew, whole potatoes, beets; Indian meal pudding, with sauce, lady fingers. SUPPER-Cold biscuit, chipped beef, cream cakes and jelly. 16. Sunday. BREAKFAST-Breakfast toast, fried veal cutlets, sliced tomatoes. DINNER--Roast of lamb with mint sauce, currant jelly, new potatoes, green peas; strawberry short cake. SUPPER-Light rolls, cold lamb, jelly and cake. 17. BREAKFAST-Plain bread, minced lamb with poached eggs on toast. DINNER-Meat pie, new potatoes, asparagus, lettuce; cherry pie, lady fingers. SUPPER-Pop-overs, sardines, baked rhubarb. 18. BREAKFAST-Plain bread, broiled bacon, fried potatoes. DINNER- Chicken soup, smothered chickens, potatoes in Kentucky style, tomatoes, half-hour pudding, oranges. SUPPER-Waffles, cold pressed meat, jelly cake. 19. BREAKFAST-Muffins, cod-fish, boiled eggs. DINNER-Veal stew, potatoes mashed or baked, spinach, rhubarb sauce; plain batter pudding with sauce, cake and fruit. SUPPER-Toasted muffins, cold veal, cream cakes. 20. BREAKFAST-French rolls, warmed over veal stew, tomato sauce. DIN- NER-Boiled ham with potatoes, asparagus, peas, tomato salad; rhubarb pie. SUPPER-Cold rolls, sliced ham, pan cakes with jelly. 21. BREAKFAST-Corn meal gems, ham balls, breakfast potatoes. DINNER- Baked or boiled fish, whole boiled potatoes, asparagus on toast, lettuce and cress salad; green currant pie, jelly cake. SUPPER-Toasted gems, canned salmon, oatmeal pudding with cream and sugar. 22. BREAKFAST--Buttered toast, larded sweet-breads, fried potatoes. DIN- NER-Broiled beefsteak, baked potatoes, turnips, lettuce; potato pie, light cake. SUPPER-Light biscuit, beefsteak toast. 23. Sunday. BREAKFAST-Corn dodgers, stewed kidneys, omelet. DINNER- Baked chicken, new potatoes, diced turnips, baked rhubarb, green peas, let tuce; Charlotte russe, pine apple ambrosia, cake. SUPPER-Cold biscuit, sliced chicken, preserved fruit and cake. 24. BREAKFAST-Graham gems, chicken croquettes, fried potatoes. DINNER -Roast beef, boiled onions, lettuce, mashed potatoes; jelly with whipped cream.

SUPPER-Toasted gems, cold beef, rusk and jelly. 25. BREAKFAST-Warm biscuit, broiled bacon, boiled eggs. DINNER-Boiled mutton with soup, whole potatoes, onions, green peas, lettuce, sweet pickles; cherry pie, cream puffs. SUPPER-Cold rolls, cold sliced mutton, toasted rusk with fruit. 26. BREAKFAST-Corn muffins, broiled steak, fried potatoes. DINNER- Boiled bacon with greens and potatoes, radishes, lettuce salad; bread pud ding, oranged strawberries. SUPPER-Toasted muffins, cold tongue, jelly tarts. 27. BREAKFAST-Buttered toast, broiled ham, omelet with parsley. DINNER -Chicken pie, fricasseed potatoes, asparagus, peas, lettuce; poor man's pud. ding. SUPPER-Hot biscuits, cottage cheese, stewed fruit and cake. 28. BREAKFAST-Waffles, broiled mutton chops, potatoes. DINNER-Fresh fish boiled, baked or fried new potatoes, tomatoes, beets, lettuce; cottage pudding with sauce, cake. SUPPER-Oat-meal and cream, stewed cherries. 29. BREAKFAST-Bread puffs with maple syrup, canned salmon on toast, tomato sauce. DINNER-Ham boiled with greens, young turnips; rhubarb pie, tapioca jelly. SUPPER-Plain bread, shaved ham, hot buns and fruit. 30. Sunday. BREAKFAST-Hot rolls, broiled beefsteak, tomato omelet. DIN- NER-Roast lamb with mint sauce, clam stew, stew, new potatoes, young oung turnips, green peas, peas, lettuce salad; ice cream and st strawberries, centennial drops, cake. SUPPER-Cold rolls, shaved ham, toasted buns and jelly. 31. BREAKFAST-Cream toast, croquettes of cold meat, fried potatoes, DIN- NER-Meat pie, whole potatoes, asparagus, lettuce; steamed Indian meal pudding with sauce, soft ginger-bread. SUPPER-Hot biscuit, coal veal, cake and fruit.

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