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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Supper (Plain bread bologna sausage)

Plain bread, bologna sausage, jelly cake. 11. Sunday. BREAKFAST-Baked beans and brown bread, fried potatoes. DINNER-Roast goose, steamed potatoes and turnips, slaw, onion sauce, plum jelly; mince pie, jelly tarts, oranges, cakes. SUPPER-Cold biscuit, cold goose, apple jelly. 12. BREAKFAST-Oat meal porridge, hashed goose with gravy, plain bread. DINNER-Roast mutton, potatoes, canned peas, caper sauce; delicious lemon pudding, sponge cake. SUPPER-Graham gems, sliced mutton, currant jelly. 13. BREAKFAST-Corn batter cakes, croquettes of mutton or pates hot with gravy. DINNER-Boiled beef with soup, potatoes, 'parsnips, chili sauce; baked custard, jelly cake. SUPPER-Dry toast, sli sliced beef, canned fruit. 14. BREAKFAST-Stewed kidneys, Graham bread, fricasseed potatoes. DIN- NER-Oyster pie, potatoes, tomatoes, salsify, celery; apple pie with cream. SUPPER-Toasted Graham bread, dried beef, apple fritters with sugar. 15. BREAKFAST-Sally Lunn, hash, cracked wheat and cream. DINNER- Roast duck, potatoes, winter succotash, onions baked, celery; cocoanut pudding, oranges, jelly cake. SUPPER-Toasted Sally Lunn, cold duck, plain rice with cream. 16. BREAKFAST-Rice cakes, spare ribs broiled, fried raw potatoes. DIN- NER-Baked fish, canned corn, tomato sauce, fricassee of salmon or halibut, baked potatoes; tapioca pudding. SUPPER-Warm rolls, cold pressed meat, orange short cake.

DIN- 17. BREAKFAST-Waffles, mutton chops broiled, potatoes fried. NER-Chicken pot-pie, canned beans, celery; peach rolls, oranges. SUPPER- Tea rolls, bologna sausage sliced and toasted, apples. 18. Sunday. BREAKFAST-Muffins, broiled steak, stewed tomatoes. DIN- NER-Roast pork with parsnips, potatoes mashed, apple sauce, celery; cold apple pie, rice snow. SUPPER-Muffins, cold chicken, canned fruit, light cake. 19. BREAKFAST-Fried sausage, buckwheat cakes, potatoes a la duchesse. DINNER-Roast beef, baked potatoes, tomatoes, beet salad; apple dumplings with sauce, cake. SUPPER-Cold rolls, sliced beef, stewed apples, mush and milk. 20. BREAKFAST-Plain bread, fried mush, pig's feet souse. DINNER-Boiled leg of mutton with soup, potatoes, boiled tongue dressed, canned corn, celery sauce ; pumpkin pie, cake. SUPPER-Hot biscuit, cold tongue, apple fritters with sauce. 21. BREAKFAST-Hot rolls, mutton croquettes, Sweeties' favorites. DIN- NER-Meat pie, baked sweet potatoes, canned succotash, cabbage salad; hot peach pie with cream. SUPPER-Cold biscuit, sliced tongue, buns, apples and jelly, 22. BREAKFAST-Corn cakes, broiled steak, potato croquettes. DINNER- Roast duck, potatoes, salsify, onion salad, cranberry jelly; bread pudding with sauce.

SUPPER-Beefsteak toast, cold duck, currant jelly. 23. BREAKFAST-Buckwheat cakes, broiled fish, potato balls. DINNER- Oyster pie, mashed potatoes, baked beets, celery sauce; chocolate pudding, oranges. SUPPER-Light biscuit, cold pressed meat, bread and milk. 24. BREAKFAST-Breakfast wheat, broiled spare ribs. tomato sauce. DIN- NER-Boiled ham with cabbage, potatoes, parsnips, carrots, beets; warm pie of dried fruit.

SUPPER-Hot rolls, shaved ham, fried apples. 25. Sunday. BREAKFAST-Muffins, broiled tenderloin, cabbage hash. DIN- NER -Stewed oysters, roast turkey with potatoes, turnips, Lima beans, apple sauce, celery ; mince pie, rice snow. SUPPER-Muffins, cold turkey, canned fruit, tea cakes. 26. BREAKFAST-Corn batter cakes, croquettes of turkey, hominy. DIN- NER - Boiled corned beef with turnips, potatoes, carrots, horseradish sauce; ey , hominy. DINsago pudding.

SUPPER-Light biscuit, sliced corned beef, baked apples. 27. BREAKFAST-Graham gems, broiled mutton, potatoes. DINNER-Escaloped turkey, baked potatoes, split peas, onion salad; prairie plum pudding with whipped cream. SUPPER-Toasted gems, pates of cold turkey, tea rusk, jelly. 28. BREAKFAST-Waffles, broiled beefsteak, potatoes. DINNER-Chicken boiled with soup, whole potatoes boiled, plain boiled rice, cabbage salad apwith soup , whole potatoes boiled, plain boiled rice, cabbage salad; apple pie, cake. SUPPER-Vienna rolls, cold chicken, canned fruit, cake. 29. BREAKFAST-Corn cakes, broiled sausage, fricasseed potatoes. DIN- NER -Roast beef, potatoes, chicken salad, cranberry sauce, celery; plain boiled pudding with sauce, cake. SUPPER-Plain bread, cold beef, rice fritters with jelly. 30. BREAKFAST-Oat meal porridge, panned oysters on toast, fried raw potatoes. DINNER-Baked fish, mashed potatoes, mayonnaise of salmon, salsify stewed , cranberry sauce; brown betty, cake. SUPPER-Light biscuit, fish balls, apple fritters with sugar. 31. BREAKFAST-Sally Lunn, pork steak, fried potatoes. DINNER-Fillet of beef stuffed and baked, potatoes, cabbage salad, beets; baked apple dumpbeef stuffed and baked, potatoes, cabbage salad, beets; baked apple dumplings , cake. SUPPER-Toasted Sally Lunn, cold beef, apple croutes.

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