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 October

1. BREAKFAST-Broiled steak, flannel cakes, fried potatoes. DINNER-Baked or boiled fish, potatoes boiled, fried egg plant; peach pie, cake. SUPPER- Dried beef frizzled, light biscuit, stewed quinces. 2. BREAKFAST-Veal cutlets, plain omelet, hot biscuit, fried potatoes. DIN- NER-Boiled mutton with soup, potatoes, turnips, carrots, beets and pickles; apple dumplings with sauce, cake and fruit. SUPPER-Cold mutton sliced, apple sauce, warm biscuit, cake, jelly. 3. Sunday. BREAKFAST-Broiled oysters, baked apples, corn batter cakes. DINNER-Baked chickens stuffed, Lima beans, baked sweet potatoes, corn, squash, beets, celery; frozen peaches, grapes, cake. SUPPER-Sardines, bread, coffee cake, sliced peaches. 4. BREAKFAST-Biscuit, broiled bacon, fried potatoes. DINNER-Roast beef with potatoes, turnips, corn, tomatoes; bread pudding with sauce, cake, fruit. SUPPER-Sliced beef, bread, cake, stewed peaches. 5. BREAKFAST-Hash or beef croquettes, muffins, fried cabbage. DINNER- Meat pie, steamed potatoes, corn, fried egg plant, beets; custard baked, cake, fruit. SUPPER-Sliced tongue, bread, chocolate, blanc mange, rnsk. 6. BREAKFAST-Mutton chops broiled, potatoes fried, buttered toast. DIN- NER-Veal pot pie, sweet potatoes, lima beans, tomatoes, pickles; apple fritters with sauce, grape tarts, cake. SUPPER-Cold tongue, currant or plum jelly, baked quinces. 7. BREAKFAST-Corn muffins, fried liver, fried sweet potatoes. DINNER- Chicken fricassee, baked potatoes, turnips, beets; rice apples, cake, fruit. SUPPER-Chicken pates, peaches with cream, bread. 8. BREAKFAST-Waffles, veal cutlets, potato croquettes. DINNER-Baked or boiled fish, mashed potatoes, corn, stewed tomatoes; rice pudding, cocoanut cake, fruit. SUPPER-Canned corned beef sliced, buns, fried apples with sugar. 9. BREAKFAST-Bread puffs, croquettes of fish with potatoes, tomatoes. 0 DINNER-Saturday bean soup, broiled beafsteak, boiled cauliflower, potatoes boiled in jackets, pickles; plain boiled pudding with sauce, cake, fruit. Sup- PER-Beafsteak toast, bread, stewed pears. 10. Sunday. BREAKFAST-Baked beans with Boston brown bread, baked apples with cream. DINNER-Oyster soup, roast wild duck, grape jelly, celery, mashed potatoes and turnips, slaw; compote of pears, cake. SUPPER-Sliced duck, bread and milk. 11. BREAKFAST-Graham gems, broiled mutton chop, croquettes of cold vegetables. DINNER-Roast beef with potatoes, carrots, plain boiled rice; baked custard, cake, grapes. SUPPER-Cold beef sliced, bread, rice fritters with sugar. 12. BREAKFAST-Hash, fried okra, biscuit. DINNER-Boiled mutton with soup, celery, slaw; sliced pineapples, cake. SUPPER-Sliced mutton, cottage cheese, bread, cake, grape jam. 13. BREAKFAST-Corn batter cakes, croquettes of mutton and vegetables. DINNER-Beef a la mode, mashed potatoes and turnips, succotash; apples, grapes, cake. SUPPER-Cold beef, bread, cake, baked pears. 14. BREAKFAST-Buttered toast, croquettes of cold beef and vegetables. DINNER-Fried or smothered chickens, mashed potatoes, Lima beans, pickles; bird's nest pudding, cake. SUPPER-Canned corned beef sliced, rolls. 15. BREAKFAST-Broiled mutton chops, fried potato cakes, muffins. DIN- NER-Baked or boiled fish, boiled whole potatoes, corn, delicate cabbage; peach meringue, cake. SUPPER-Bologna sausage, toasted muffins, honey. 16. BREAKFAST-Plain bread, veal cutlets, breakfast wheat. DINNER-Boiled beef with vegetables; cocoanut pudding, cake. SUPPER-Soused beef, light biscuit, fried apples. 17. Sunday. BREAKFAST-Vegetable hash, fried oysters, stewed tomatoes. DINNER-Broiled pheasant, sweet potatoes, tomatoes, onion sauce; peach meringue pie, plum jelly, cake, fruit. SUPPER-Cold beef sliced, rusk, baked apples. 18. BREAKFAST-Biscuit, veal cutlets breaded, potatoes. DINNER-Roast beef with potatoes, tomatoes; plain boiled rice, cake. SUPPER-Chipped dried beef, baked apples, rice waffles with sugar. 19. BREAKFAST-Veal croquettes, fried cabbage, fried potatoes. DINNER- Boiled mutton with soup, potatoes, squash; apple tapioca pudding, cake. SUPPER-Sliced mutton, light buns, fried apples. 20. BREAKFAST-Pates of cold mutton, fried potatoes, plain bread. DIN- NER-Boiled corned beef with potatoes, turnips, carrots,; plain batter pudding, with sauce, cake, fruit. SUPPER-Sliced corned beef, grape jam, popovers. 21. BREAKFAST-Hot rolls, broiled bacon, fricasseed potatoes. DINNER- Meat pie, boiled onions, stewed tomatoes, beets; apple dumplings with sauce, cake. SUPPER-Cold pressed meat, cake, stewed grapes. 22. BREAKFAST-Plain bread, fried fish, corn dodgers, tomatoes. DINNER- Baked or boiled fish, whole boiled potatoes, tomatoes, creamed cabbage; molasses pudding, cake. SUPPER-Dried beef frizzled, buns, baked apples. 23. BREAKFAST-Graham bread, mutton chops, fried potatoes. DINNER- Broiled steak, Heidelberg cabbage, turnips, pickles; cocoanut pudding, chocolate cake, grapes. SUPPER-Beefsteak toast, mush and milk, light biscuit, baked pears. 24. Sunday. BREAKFAST-Fried oysters, fried mush, poached eggs. DINNER -Roast wild ducks, grape or plum jelly, mashed potatoes, tomatoes, Lima beans; sliced peaches, ice cream, cake, grapes. SUPPER-Sliced duck, sliced tomatoes, sponge cake, jelly. 25. BREAKFAST-Corn cakes, broiled ham, tomatoes or potatoes. DINNER- Roasted beef with potatoes, turnips, plain rice boiled; sago pudding, cake. SUPPER-Cold sliced beef, bread, butter, apple sauce. 26. BREAKFAST-Rice cakes, broiled steak, fried potatoes. DINNER-Meat pie, Lima beans, stuffed cabbage salad; molasses pudding, cake. SUPPER- Sardines, dry toast, baked apples. 27. BREAKFAST-Hash of mutton, Sally Lunn, fried onions. DINNER- Breaded chicken, baked sweet potatoes, tomatoes; baked quinces, cake. SUPPER-Cold presskd meat, rolls, fried apples. 28. BREAKFAST-Hot rolls, veal cutlets, fried sweet potatoes. DINNER-Ragout of beef, potatoes, turnips, tomatoes baked; Italian cream, cake, fruit. SUPPER-Dried beef chipped, preserves with whipped cream. 29. BREAKFAST-Corn cakes, broiled bacon, omelette. DINNER-Baked or boiled fish, whole potatoes, creamed cabbage, tomatoes, beets; boiled Indian pudding with sauce, cake. SUPPER-Bologna sausage, rusk toasted hot. quince jelly. 30. BREAKFAST-Fruit, rolls, broiled mutton chop, potato croquettes. DIN- NER-Broiled steak, Saturday bean soup, potatoes, turnips and carrots, pickles; warm apple pie, fruit cake. SUPPER-Hot biscuit, cold tongue, fried apples, tea cakes. 31. Sunday. BREAKFAST-Baked beans, Boston brown bread, baked apples. DINNER-Stewed oysters, roast veal with sweet potatoes, apple sauce, tomatoes, cabbage salad; cold apple pie, jelly cake, grapes and apples. SUPPER-Toasted muffins, sliced veal, bananas.

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