■V.A.IIIOTTS HDISBCES. 



MEATS, POULTRY ANT> PISH — With Suitable Gravies, 

 Sauces, Etc. — Remarks. — Most beginners in house-keeping will not only find 

 it well to have a few receipts for cooking meats, potdtry, fish, etc., in their 

 more common ways, but particularly valuable to know how to be economical 

 in saving what may be left over from a meal, or several meals; with which a 

 dish may be prepared not only as savory and palatable as the original, but often 

 more so. We trust both these points will be found true in the following 

 receipts. And, as we so often hear the question asked by tJie housewife: "What 

 shall I get for dinner? " or whatever the next meal may be, I will start out in 

 the "dish " line, with a " bill of fare " for a week, so everyone may know what 

 will be proper, remembering, however, they can make any change they choose 

 for the day or for a single meal, as suits their pleasure or desire, according to 

 what they may have on hand. 



A Week's Bill of Fare.— This list was taken from a note-book, kept 

 by a city lady for her own convenience. It wiU be found to be as well adapted 

 to a village or country housewife as for a lady of the city. The amounts to be 

 cooked or purchased for cooking to depend upon the number of persons to be 

 at the table; always remembering that it is better to have something over ratlier 

 than to be short, especially if you have company. Besides the articles named 

 in the daily lists for breakfast there may be oatmeal or cracked wheat, milk or 

 water toast, corn, graham, or buckwheat cakes, tea, coffee or cocoa — as you 

 choose; for dinner, as many of the vegetables of the season as you like, with tea 

 or coffee also; and for supper, such side dishes as you choose, made up from any 

 of the meats, together with canned or fresh fruits, according to the season: 



Sunday. — Breakfast, beefsteak; dinner, tvirkey, chicken or other fowl, 

 plenty to leave over, with vegetables, pie or pudding, or both. 



Monday.— Breakfast, the left-over turkey, or fowl, broiled; and for din- 

 ner, what is still left over, fricaseed, warmed up or fried, vinth the gravy. 



Tuesday. — Breakfast, chops of lamb, mutton, veal or pork, as preferred, 

 dinner, beef-soup, vegetables, and pudding. 



Wednesday. — Breakfast, ham and eggs; dinner, boiled corned beef, or 

 pork and beans, and pie. 



Thursday.— Breakfast, hash or any of the made-up dishes from left-over 

 corned beef, etc. ; dinner, soup, with its surplus meat, vegetable etc. 



Friday.— To suit catholic "help," be sure to have fish for breakfast and 

 dinner, and any other meats desired by any others of the family. 



Saturday. — Breakfast, veal cutlets or chops of other meat, as preferred, 

 and buckwheat or other griddle cakes; dinner, beefsteak, mashed or fried 

 potatoes, and pie or pudding. 



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