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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Dinner (SUPPER-Toasted muffins chipped)

SUPPER-Toasted muffins, chipped dried beef, cold buns and jelly or blackberries. 4. BREAKFAST-Light rolls, mutton chops breaded, crushed oatmeal with cream. DINNER-Stuffed fillet of veal, mashed potatoes, summer squash, boiled beets sliced; lemon meringue pie, cake. SUPPER-Cold rolls, sliced veal, warm biscuit and honey. 5. BREAKFAST-Fried chicken, whole boiled potatoes, onions and radishes. DINNER-Vegetable soup, boiled corn beef, potatoes, corn, wilted lettuce ; chess pie, cake. SUPPER-Plain bread, cold corn beef, stewed fruit. 6. BREAKFAST-Breakfast stew, fried potatoes, fried cabbage. DINNER- Gumbo soup, fresh fish baked or boiled, succotash, boiled potatoes ; berries.

SUPPER-Warm biscuit, Katy's codfish, light cakes and lemon jelly. 7. BREAKFAST-Waffles, broiled beefsteak, scrambled eggs. DINNER-Boiled ham with potatoes, turnips and cabbage; apple sauce, jelly cake.

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