The farmer and mechanic. [volume] (Raleigh, N.C.) 1877-1885, 1879-11-20
Bill of Fare for November.

As many worn out women "a halu 'ei"'
ut TOO tr,e and too common,) are often
nnzzltd to think what to get up Tor the
daily meal, we give the following
November Misunderstanding rolls
broiled mutton chops, potatoes. Dlnner,
Chicken pie, potatoes, fillet OF beer, pakeo
sweet potatoes, canned peas, celery; aPple
dumplings with sauce, corn stalon ia" a
mango. Supper-Cold rolls ch'pPeo oe''
custard cakes, marmalade. =.
Nov Observation-Disclosures, harsh or
scramble of beef and vegetables. Dlnner,
Corned pork baked with beans, stewed
| chicken, potatoes, plain rice, slaw; pump
| kin pie. sago pudding, cake. Supper
| Cold pressed meat, short cake, jam.
Nov. 2l.-Breakfast-Corn batter cakes;
broiled sausage, hominy. Dinner-Baked
or boiled fish. mashed potatoes, meat PIE,
baked sweet potatoes, lima beans; caDine'
pudding with sauce, fruit meflngue' cam.
Supper-Light biscuit, bologna Sausage
bread ~fritters, stewed apples.
2o-Breakfast-Graham gems, veal cut
lets. potatoes Dinner-Ham or shoulder
boiled with cabbage etc, batter pudoins
with rich sauce, apple pie, cake. supper
Toasted gems, shaved ham, apple %frltters'
rusk.
Observation-Disclosures toast,
fried chicken. Dinner-Stewed OYSTERS
roast goose, potatoes, onions, parsn1ps'
cranberry sauce, celery; peach PIE, cnai-
lotte russo. jelly cake. Supper-Coio DIS.
cult, sliced goose. baked apples, arro"roo'
blanc mango, cakes.
Observation-Disclosures wheat, broli-
ed steak, potatoes, plain bread. Dinner
Roast mutton, potatoes, canned peas, TO-
matoes. cabbage salad; grape PIE, rice
soufle pudding. cake. Suppcr-Buttered
toast, cold mutton, fried apples, rusk.
25.-Breaksast-Corn gems, brolled hsh,
potatoes. Dinner-Roast pork with sweet
potatoes or parsnips, tomatoes, oeets' aaPPle
sauce; bread and fruit pudding, jelly float,
cake. Supper-Toasted gems, dr'eo oee''
soaked crackers, canned fruit.
26.-Breakfast -Patties of pork, or beet
steak. plain bread. Dinner-Becf = ia
mode, potatoes. beets, plain rice; cocoanut
pudding. lemon s%ouffle, cake. Supper
Cold meat, rice ~fritters, baked apples.
o7.-Thanksgiving day.-Breakfast.--
! Grapes, oat porridge with cream. PANIED
oysters with toast, hot rolls. broiled NUT
! ton chops, raw potatoes fried, ome'e'
. souf1e. flannel cakes with maple syrup OF
honey. Dinner-Turtle, chicken, or oyster
P soup, baked fish iflarge and fresh or stew
! ed if canned (cod, hallibut, or salmon
mashed potatoes, celery, cold boiled han
ornamented whole, roast turkey, Dakee
sweet potatoes, lima beans, stewed toma
K toes. onions, beets, roulades OF beet, Gran
berry jelly, mayonnaise OF salmon, or cao
bage salad, green pickles; game with Jelly
= *Roman punch, pumpkin pie, apple PIE
+ cranberry tarts, boiled fruit pudding W.T.
\ rich sauce, tropical snow, charlotte russo
assorted cakes, apples, oranges ana grapes
nuts. ice cream, coffee. Supper or lunch
! eon,Iioht biscuit. shaved cold ham, sea
Toned chicken, currant jelly. cheese Sane
wiches, tea cakes, apples and Jelly (orna
m%ental.)
], Observation-Disclosures toast, bash G
croouettes of meat and vegetables. Dlnne
q Fish or beef, tomatoes, potatoes, slaw
= cold pie. corn starch pudding, cake:
4 Supper-Light biscuit, cold fowl or game
stewed apples.
er spare ribs, potatoes. Dinner-boiied mi'
ar ding with cabbage. potatoes, turnlps, ca.
- rots rarsnips. picked beets, plain pue
~ ding. iellv m%eringue, cake. Supper-Col
rolls, shaved ham, mush and milk.
If gem
r veal outlets, omelet. Dinner-Roast chicl
! en-. oyster patties. potatoes and turnll
IN mashed. baked sweet potatoes, ceier.
he pumpkin pie, fruit meringe, gelatine hisI
10 mango. Supper-Toas:ed gems. cold chlci
It en-. currant jelly, cake.
II *Roman punch is considered by many Z
I'd Indispensable coup Q "ueuf a INN
: marty. 1t is a very strong lemonade trOZe
ne and then thawed slightly by the additio
at of something stronger. But raspber
sr- vinegar or currant jelly may be substitute
no and a delightful beverage will he the 7
1t suit.
,st Either tea, coffee or chocolate. and
ways cold milk for the evening meal; al
light. thoroughly baked bread, thinly slic'
and piled on q silver tray or pretty plat
butter we'll favored and firm, in prints
nd smooth slices, not more than a quart
pound in each. Butter looks best in a pc
celain dish; silver looks better only VIII
no ice is used, and glass always gives butter
his warm oily look. One or two dishes IN
be on the table at once.
.of For a quiet family dinner anything p1
Of perly prepared, and neatly served is adm
- sible. but on ceremonious occasions, it
customary to have the bread and but
~ placed on the sideboard during dinner. t