DOMESTIC ECONOMY, HYGIENE, DIETETICS. 



383 



Summer. 



Oatmeal and milk. 

 Fresh currants and sugar. 

 Buttered toast, bread, coffee, etc. 

 Broiled bluefish or whitefish. 

 Stewed potatoes. 

 Minced mutton, served on toast. 

 Shirred eggs. 

 Hominy cakes, syrup. 



Summer. 



Cracked wheat and milk. 



Fresh raspberries. 



Rolls, butter, coffee, etc. 



Cold roast beef, sliced thin. 



Frizzled ham, with eggs. 



Fried potatoes, sliced cucumbers. 



Graham gems, or popovers. 



Autumn. 



Oatmeal mush, fried in slices. 

 Peaches and cream, or blackberries. 

 Brown bread, rolls, butter, coffee, etc. 

 Lamb chops, fried potatoes. 

 Mushrooms baked, and served on toast. 

 Sliced tomatoes, dressed as a salad. 



Autumn. 



Hulled corn, with cream. 



Baked pears, grapes. 



Bread, butter, coffee, etc. 



Veal cutlets, potato balls. 



Omelette, with grated ham. 



Virginia bakes (thin corn meal pancakes). 



Autumn. 



Coarse hominy, boiled and browned. 

 Peaches and cream. 

 Bread, butter, coffee, etc. 

 Beefsteak, oysters on toast. 

 Stewed potatoes. 

 Muffins. 



Winter. 



Fried mush. 



Baked sweet apples. 



Rolls, bread, butter, coffee, etc. 



Turkey hash, stewed potatoes. 



Salt mackerel. 



Buckwheat cakes, syrup. 



Winter. 



Cracked wheat. 



Baked pears. 



Rolls, Graham bread, butter, coffee, etc. 



Sausages, garnished with fried sour apples. 



Quail on toast, baked potatoes, 



Buckwheat cakes, syrup. 



Winter. 



Fried hominy. 



Stewed apples. 



Bread, butter, coffee, etc. 



Venison steak, cold sparerib, sliced. 



Potatoes a, la maitre d'hotel. 



Buckwheat cakes, syrup. 



Breakfast Parties. 



Early Spring. 



Grapes, apples, oranges. 

 ( Cutlets of bass en papillote. 

 | Cucumbers pickled, 

 i Roast English snipe. 

 ( Baked mushrooms, 

 j Lobster salad. ) /-. 



} Bread, butter, crackers. J w 

 i Chocolate e'clairs. 

 { Vanilla ice cream. 



Summer. 

 Berries and peaches with cream. 



! Brook trout broiled, with tomato sauce. 

 Boiled potatoes, pickled gherkins, and 

 olives 



I Fillets of beef saut, with Lima 

 ( beans. 



Cauliflower bread-crumbed. 

 ( Fillets of chickens en fricassee, with 

 I rice. 

 ( Brussel sprouts a la Bechamel. 



f Fried oysters. 



( Celery and lettuce, mixed with mayonnaise. 

 Tutti frutti, assorted cake, coffee. 



Winter. 



Chicken consomme with poached eggs. 



( Small middle cut(darne> of salmon, * 

 with anchovy sauce and shrimps. 



( Potatoes a, la Printaniere. 



( Chicken croquettes. 



I Canned string beans (Haricots verts). 

 Sorbet an kirchwasser. 



( Roast saddle of Southdown mutton, 



! sauce soubise. 



( Turnips au yeloute. 



l Broiled quails aux croutons. 



| Endive, with plain dressing. 



( Cream in mold of swan and cygnets. 



] Macaroons, bonbons, chocolate wafers. 



( Fruits, and nuts. 

 Vienna coffee (coffee with whipped cream piled on it). 



Dinner. On ordinary occasions, where 

 incomes are not above the average, circum- 

 stances generally determine what folks shall 

 have for dinner. A very modest meal, how- 

 ever, may be tastefully spread and served, and 

 there is no reason why, so far as they are 

 available, it should not have the benefit of the 

 principles that apply to the most elegant 

 banquets. 



In the first place, a good dinner need not be 

 expensive, though (as is not always the case 

 where much money is spent) there is no end 

 to the expense that may be indulged in with- 

 out preventing the result being good. 



To one philosophizing much on the subject, 

 the order of the fundamental courses of a good 

 dinner is apt to suggest the old saw of " fish, 

 flesh, fowl, and good salt herring." Expand 

 flesh to mean all edible flesh but game-birds, 

 interpret good salt herring as meaning some- 

 thing pungent the whole range of salads 

 (herring salad if you like it), keep in mind 

 what everybody knows, that before dinner 

 comes soup, and after it dessert, and you have 

 the key to the whole subject fish, flesh, 

 fowl, and good salt herring. All beyond this 

 is mere elaboration, and all that requires varia- 

 tion from it is exceptional. Give a man more 

 and he should feel honored ; give him this, 

 and he should feel contented, for he cannot 

 say that he has not had a good dinner. 



Now for the elaborations. 



I. Five small raw oysters, opened (on the 

 deep shell, so as to retain the liquor) just 

 before dinner, and put at each plate before the 

 dining room is opened. A colored doiley may 

 be put under them on each plate. If oysters 

 are not in season, substitute small round clams. 

 If weather is quite warm, let them rest on each 

 plate in a bed of cracked ice. In either case, 

 quarter of a lemon on each plate. With clams, 

 red pepper within reach. 



IT. After fish, either patties, bits of toast, 

 each supporting a single selected mushroom, 

 and saturated with brown sauce, or some simi- 



