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.

Home › A Year'S Bill Of Fare › Dinner (BREAKFAST-Batter cakes Katy's)

Dinner (BREAKFAST-Batter cakes Katy's)

9. BREAKFAST-Batter cakes, Katy's codfish, tomato omelet. Baked lamb, creamed cabbage, stewed tomatoes; cream pudding. SUPPER- Biscuit, cold lamb sliced, preserve puffs. 10. BREAKFAST-Plain bread, hash, ste stewed tomatoes. DINNER-Beef a la mode, boiled potatoes, green corn pudding, sliced tomatoes; tapioca cream .

SUPPER-Buttered toast, cold pressed meat, chocolate custard. 11. BREAKFAST-French rolls, broiled beefsteak, cottage cheese. DINNER- Corn soup with chicken, celery, mashed potatoes, stewed beans, sliced cucumbers and onions; watermelon. SUPPER-Cold rolls, chicken salad, apple sauce, bonny clabber. 12. BREAKFAST-Cream toast, fried liver, potato cakes, stewed tomatoes. DINNER-Roast leg of mutton with potatoes, green corn, tomatoes; musk melon. SUPPER-Plain bread, dried beef frizzled, boiled rice with cream. 13. BREAKFAST-Rice cakes, mutton stew, fried potatoes. DINNER-Meat pie, young corn, boiled cauliflower; grapes, plain cake. SUPPER -Toast, cold pressed meat, Graham mush with cream. 14. BREAKFAST-Plain bread, broiled bacon, Graham mush fried, boiled eggs. DINNER-Boiled ham with potatoes, cabbage, string beans; lemon pie, cake. SUPPER-Light biscuit, cold ham shaved, apple sauce. 15. Sunday. BREAKFAST-Nutmeg melons, fried chicken with cream gravy, fried tomatoes, cottage cheese, corn fritters. DINNER-Roast loin of veal , mashed potatoes, creamed cabbage, tomatoes; watermelon . SUPPER-Cold rolls, sliced veal. 16. BREAKFAST-Buttered toast with poached eggs, cold roast veal sliced and warmed up with gravy, potatoes fried. DINNER-Roast beef with potatoes, peas, tomatoes, corn pudding, lettuce; watermelon. SUPPER -Light biscuit, cold sliced beef, apple snow. 17. BREAKFAST-Nutmeg melon, corn oysters, broiled bacon. DINNER- Broiled prairie chicken with currant jelly, Texas baked potatoes, sliced tomatoes; cake, orange float. SUPPER-Spoon "biscuit, cold beef, jelly and cake. 18. BREAKFAST-Corn gems, croquettes of mutton, fried apples, fried potatoes. DINNER-Boiled tongue, whole boiled potatoes, tomatoes stewed; fried bananas. SUPPER-Toasted bread. cold tongue, oatmeal with cream. 19. BREAKFAST-Breakfast rolls, fried sweet breads, fried potatoes. DIN- NER-Brown stew, baked potatoes, stewed corn, escaloped tomatoes ; watermelon. SUPPER-Sliced cold beef, biscuit, floating island. 20. BREAKFAST-Nutmeg melon, Sally Lunn, broiled beefsteak, potatoes. DINNER-Fresh fish chowder, potatoes whole, peas, boiled onions, tomato salad; snowflakes, cake. SUPPER-Toasted Sally Lunn, cold pressed meat, sponge cake and jelly with whipped cream. 21. BREAKFAST-Bread puffs, veal cutlets breaded, scrambled eggs. DIN- NER-Ham or shoulder boiled with cabbage and other vegetables, beets sliced; baked custard. SUPPER-Warm biscuits, cold ham, bread and milk iced. 22. Sunday. BREAKFAST-Nutmeg melons, breakfast rolls, cold boiled ham, shaved tomato omelet, corn oysters. DINNER-Okra soup, fried gumbo, boiled chicken, sweet pickles, plain boiled rice; ice-cream cake. SUPPER- Cold rolls, sliced chicken, rice with sugar and cream. DIN- 23. BREAKFAST-Rice cakes, broiled breakfast bacon, fried cabbage. NER-Chicken escaloped, whole potatoes, string beans, boiled corn in the ear; watermelon, plain cake. SUPPER-Hot biscuit, cold pressed meat, fried apples. 24. BREAKFAST-Muffins, broiled mutton or lamb chops, rice croquettes with gravy. DINNER-Roast beef with potatoes, cauliflower with sauce, Lima beans, raw tomatoes; baked apples with cream. SUPPER-Toasted muffins, sliced beef, jelly, cream. 25. BREAKFAST-Cream toast, broiled steak, fricasseed potatoes. DINNER- Broiled corned beef with turnips, potatoes, stewed beans; bread pudding with custard, cake. SUPPER-Light biscuit, cold corn beef, apple fritters with sugar. 26. BREAKFAST-Waffles, fried chickens with corn dodgers, stewed tomatoes. DINNER-Broiled prairie chicken with currant jelly, mashed potatoes, creamed cabbage; mock strawberries, cake. SUPPER-Plain bread, Yankee dried beef, jelly and cake. 27. BREAKFAST-Graham bread, fried fish, potato rissoles. DINNER-Fish, fresh or canned, potatoes boiled in jackets, stewed tomatoes, Lima beans; watermelon. SUPPER-Graham toast, bologna sausage, "vanities" with jelly. 28. BREAKFAST-Bread puffs, fried potatoes, poached eggs. DINNER- Boiled ham or shoulder with vegetables, cucumber salad; warm gingerbread and lemonade. SUPPER-Light biscuit, shaved ham, blanc mange with jelly and cake. 29. Sunday. BREAKFAST-Nutmeg melon, French pancakes, broiled ham, sliced tomatoes. DINNER-Roast prairie chicken, mashed potatoes, boiled onions; peaches and ice-cream. SUPPER-Plain bread, sliced chicken, watermelon. 30. BREAKFAST-Corn bread, broiled mackerel, potato cakes. DINNER- Roast beef with potatoes, corn boiled in ear; watermelons, cake. SUPPER- Toast, cold beef, apple fritters. 31. BREAKFAST-Breakfast stew, fricasseed potatoes, breakfast rolls. DIN- NER-Boiled ham with cabbage, potatoes, beets, cucumbers; custard pie, cake. SUPPER-Cold rolls, sliced ham, rusk, apple sauce.

Read next

← Supper (Plain bread sliced ham cracked)Bill of Fare for September →