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 (BREAKFAST-Hot biscuit broiled)

18. BREAKFAST-Hot biscuit, broiled pork, fried potatoes. Potato soup, mashed potatoes, salsify, beef steak pudding, celery; chocopudding, celery; chocolate custard, golden cream cake. SUPPER-Cold biscuit, cold tongue, currant jelly, apple croutes. 19. BREAKFAST-Graham bread, Katy's cod fish, fried potatoes. DINNER- Baked stuffed heart, potatoes, tomatoes, celery; corn starch blanc mange. SUPPER-Toasted Graham bread, cold heart sliced, dried fruit stewed, tea cakes. 20. BREAKFAST-Cream toast, fried oysters, plain bread. DINIER-Oyster pie, mashed potatoes, baked squash, tomato sauce, slaw; hot peach pie , mashed potatoes, baked squash , tomato sauce, slaw; hot peach pie with whipped cream, cake.

SUPPER-Light biscuit, marmalade, bread and milk. 21. BREAKFAST-Buckwheat cakes, broiled sausage, hominy. DINNER- Saturday bean soup, boiled potatoes, ham boiled, cabbage, carrots, celery sauce; pumpkin pie. SUPPER-Plain bread, shaved ham, lemon fritters with sugar. 22. Sunday. BREAKFAST-Baked beans and Boston brown bread, fried apples. DINNER-Oyster soup, roast of mutton, baked potatoes, Lima . DINNER-Oyster soup, roast of mutton, baked potatoes, Lima beans, tomatoes, salsify, cranberry jelly, celery, mayonnaise of salmon; mince pie, ambrosia and fruit cake.

SUPPER-High rolls, mutton, currant jelly, chocolate blanc mange, assorted cakes. 23. BREAKFAST-Beat biscuit, mutton warmed in butter, or broiled fish, croquettes of cold vegetables.

DINNER-Beef a la mode, mashed potatoes and turnips, boiled rice, cottage pudding , cake. SUPPER-Cold biscuit, dried beef, apple tapioca pudding. 24. BREAKFAST-Rice cakes, pigs' feet souse, potato cakes. DINNER- Chicken pie, stewed onions, turnips , pickled beets; boiled batter pudding with cream sauce. cream, tea cakes.

SUPPER-Buttered toast, baked apples and whipped 25. BREAKFAST-Corn batter cakes, broiled bacon, boiled eggs. DINNER- Roast turkey, mashed potatoes, turnips, canned peas, cranberry sauce, celery; turkey, mashed potatoes, turnips, canned peas, cranberry sauce, celery; poor man's pudding, cranberry tarts. SUPPER-Light biscuit, cold turkey, tea rusk, canned fruit. 26. BREAKFAST Sally Lunn, broiled steak, fried potatoes. DINNER- Boiled mutton with soup, mashed potatoes, canned corn, tomatoes, celery, apple sauce; bread pudding with fruit, cocoanut cake. SUPPER-Cold mutton, toasted rusk, jelly. 27. BREAKFAST-Hot rolls, turkey hash and potatoes rissoles. DINNER- Baked or boiled fish, meat pie, mashed potatoes, plain rice, salsify; prune or boiled fish, meat pie, mashed potatoes, plain rice, salsify; prune pudding with whipped cream, cake . SUPPER-Cold rolls, fish balls, apple fritters with sugar. 28. BREAKFAST-Bread puffs, broiled spare ribs or bacon. DINNER-Saturday bean soup, boiled shoulder or ham with cabbage, potatoes, parsnips, carrots, pickled beets; lemon pie.

SUPPER-Bread and milk hot, cold ham, jelly and cake. 29. Sunday. BREAKFAST-Baked beans and Boston brown bread, fried potatoes, omelet. DINNER-Stewed oysters, baked chicken, mashed pota- , omelet. DINNER -Stewed oysters, baked chicken, mashed potatoes, cabbage salad, celery; cranberry tarts, oranges, cakes and nuts.

SUPPER-Muffins, cold chicken, grape jelly, custard cake and fruits.

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