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 September

1. BREAKFAST-Milk toast, broiled steak, fried potatoes. DINNER-Chicken pie, boiled potatoes, young carrots, green corn; peach short cake. SUPPER- Biscuit, sliced tomatoes, grapes. 2. BREAKFAST-Biscuit, broiled bacon, tomatoes. DINNER-Beef a la mode, potatoes boiled, onions baked, egg plant, cabbage salad; apple pie, mixed cakes. SUPPER-Pop-overs, honey, peaches and cream. 3. BREAKFAST-Graham gems, mutton chops, potatoes. DINNER-Baked fish, potatoes, green corn, stewed tomatoes, pickled beets; peach dumplings with sauce, cake. SUPPER-Oyster stew, crackers, celery, fruit. 4. BREAKFAST-Nutmeg melons, corn oysters, steak. DINNER-Beef boiled with cabbage and potatoes, succotash; apple roly-poly with custard sauce, sponge cake. SUPPER-Sliced beef, peaches and cream. 5. Sunday. BREAKFAST-Nutmeg melon, vegetable hash, broiled veal cutlets, tomatoes fried. DINNER-Baked chickens, potatoes, green corn pudding, tomatoes, plum sauce; sliced peaches, ice-cream, cake. SUPPER- Cold chicken, sliced tomatoes, baked pears. 6. BREAKFAST-Breakfast rolls, fried liver, fried tomatoes. DINNER-Roast beef, potatoes, green corn, fried egg plant, onion salad; watermelon. SUP- PER-Toasted biscuit, cold beef, fruit. 7. BREAKFAST-Buttered toast, hash, green corn oysters. DINNER-Meat pie, potatoes, young ng turnips, stewed onions, pickled beets; apple dumplings with cream sauce, cake. SUPPER-Canned salmon, biscuit and jam. 8. BREAKFAST-Toasted Sally Lunn, chickens broiled, cucumbers. DIN- NER-Roast mutton, baked sweet potatoes, green corn, apple sauce, slaw; bread pudding with sauce, cake. SUPPER-Toasted bread, sliced mutton, baked pears. 9. BREAKFAST-Corn muffins, breakfast stew of mutton, tomatoes. DIN- NER-Veal pot pie, Lima beans, baked egg plant; peach meringue, lady cake. SUPPER-Pressed chicken, warm biscuit, baked sweet apples. 10. BREAKFAST-Batter cakes, veal croquettes, cottage cheese. DINNER- Boiled or baked fish with potatoes, green corn, tomatoes, slaw; peaches and cream, cake. SUPPER---Cold tongue, bread and iced milk. 11. BREAKFAST-Short cake, mutton chops, potatoes. DINNER-Economical soup, pickled beets; apple meringue, cake. SUPPER-Soused beef, warm rolls, grapes. 12. Sunday. BPEAKFAST-Rolls, breakfast stew, stewed okra. DINNER- Broiled prairie chicken, sweet potatoes, green corn, boiled cauliflower, plum sauce, cabbage salad; ice-cream, cake. SUPPER-Sliced veal, biscuit, baked pears. 13. BREAKFAST-Cream toast, prairie chicken stew, fried potatoes. DINNER- Roast loin of veal, potatoes, baked tomatoes, onions, cabbage; apple snow, cake. SUPPER-Sliced halibut, dry toast, grapes. 14. BREAKFAST-Light biscuit, broiled bacon, tomatoes. DINNER-Chicken pie, potatoes, Lima beans, stewed onions, slaw; mixed cake, custard. SUP- PER-Sliced veal, biscuit, baked pears. 15. BREAKFAST-Graham bread, broiled steak, tomatoes. DINNER-Boiled bacon with potatoes and beans, green corn pudding, raw tomatoes, baked egg plant; apple pie, cake. SUPPER-Raw oysters and sliced lemon, biscuit and cake. 16. BREAKFAST-Hot muffins, fried chicken, fried cabbage. DINNER- Ragout of beef, potatoes, carrots, corn; compote of pears. SUPPER-Cold sliced beef, sliced tomatoes, egg rolls. 17. BREAKFAST-Buttered toast, poached eggs, broiled ham. DINNER- Devilled crabs, potatoes, corn stewed, onions; apple meringue pie. Sup- PER-Sardines, toast, baked peaches. 18. BREAKFAST--Plain bread, green corn fritters, mutton chops. DINNER- Chicken fricassee, mashed potatoes, pickled beets; peach cake with whipped cream. SUPPER-Sliced veal loaf, warm light biscuit, fried bananas. 19. Sunday. BREAKFAST-Nutmeg melon, fried oysters, baked potatoes. DINNER-Baked chickens, sweet potatoes, succotash, baked tomatoes; frozen custard, mixed cakes, watermelon. SUPPER-Sliced chicken, biscuit, apple sauce. 20. BREAKFAST-Nutmeg melon, corn bread, broiled steak, fried sweet potatoes. DINNER-Roast beef with potatoes, corn, escaloped cauliflower; watermelon, cake. SUPPER-Cold sliced beef, biscuit, floating island. 21. BREAKFAST-Hash, fried cabbage, sliced cucumbers. DINNER-Meat pie, young turnips, Lima beans; bread and apple pudding with cream sauce, cake. SUPPER-Sliced dried beef, baked pears, biscuit. 22. BREAKFAST-Hot muffins, fricasseed sweetbread, fried apples, fried raw potatoes. DINNER-Boiled beef with soup, potatoes, corn; peaches with cream, cake. SUPPER-Sliced beef, biscuit, sliced tomatoes with cream. 23. BREAKFAST-Plain bread, corn oysters, fried potatoes, mutton chops. DINNER-Chicken pudding baked, sweet potatoes, corn, tomatoes; apple fritters with sauce, cake. SUPPER-Cold tongue, biscuit, blanc mange with jelly. 24. BREAKFAST-Cream toast, broiled steak, tomatoes. DINNER-Baked or boiled fish, potatoes boiled in jackets, escaloped cauliflower, slaw; baked custard, cake. SUPPER-Mock strawberries, chipped dried beef, pop-overs. 25. BREAKFAST-Bread puffs, codfish, fried potatoes. DINNER-Broiled steak, mashed potatoes, creamed cabbage; steamed pudding with sauce, cake. SUPPER-Beefsteak toast, rice with milk, fruit. 26. Sunday. BREAKFAST-Nutmeg melon, waffles, broiled chicken, tomatoes. DINNER-Veal pot pie, sweet potatoes, corn, baked onions; peach pyramid, ice cream. SUPPER-Toasted bread, canned salmon, baked pears. 27. BREAKFAST-Breakfast rolls, warmed-over pot pie, fried carrots. DIN- NER-Roast leg of mutton with potatoes, succotash; baked apples, cake. SUPPER-Sliced mutton, warm biscuit, floating island. 28. BREAKFAST-Hot muffins, broiled beefsteak, fried raw potatoes. DIN- NER-Meat pie, corn, onions; corn starch pudding, cake. SUPPER-Yankee dried beef, sliced tomatoes, peaches and cream. 29. BREAKFAST-Melons, hot rolls, broiled chickens, sliced tomatoes. DIN- NER-Boiled beef with potatoes, turnips, green corn, pickled beets; apple pie, cakes. SUPPER-Cold corned beef chipped, plain bread sliced thin, rusk, stewed pears. 30. BREAKFAST-Fruit, broiled bacon, corn bread, fried tomatoes. DIN- NER-Roast lamb with mint sauce, baked potatoes, green corn pudding, boiled onions, small pickles; cocoanut pudding, chocolate cake, fruit. SUP- PER-Cold lamb sliced, cottage cheese, light buns, peaches and cream.

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