Roast


* 30


S IS


Pork


Boiled


* ^5


4 30


Pork, raw or


Fried




4 IS


Pork . . ...
Broiled


20


3 15


Potatoes


Boiled


3°


3 30


Potatoes


Baked


45


3 30


Potatoes


Roasted


45


2 30


Rice ..
Boiled


20


I 00


Salmon, fresh


Boiled


S


I 45


Sausage.
Fried


25
20


4 00
3 30


Sausage ....
Broiled


Soup, barley ,.
Boiled


3 00


I 30


Soup, bean


Boiled




3 °°


Soup, vegetable


Boiled


[ 00


4 00


Soup, chicken . ....
Boiled


2 00


3 °°


Soup, oysters or mutton.
Boiled


t3 30


3 30


Tapioca ..
Boiled


I 30


2 00


Troui,. salmon, fresh, boiled or . ..
Fried


30


I 30


Turkey, hoiled or ..
Roasted.
* 20


2 30


Turnips ...
Boiled


45


3 30


Veal


Broiled


20


4 00


Veal.
Fried


30


4 30


Vegetables and meat.
Warmed


10


3 30


Venison Stealc


Broiled


20


I 35



* ]\liiintcs to the pound,

-]- Mntioii soup.
The tii'ie triven is the g-eneral average; may require e longer or shorter time,
owing to the quality of the article to be cooked.
316 THE BUCKEYE COOK BOOK.
BILLS OF FARE.
Spring Breakfast— Cold boiled ham, veal cutlets, boiled eggs,
potatoes with cream, muffins, Graham bread, corn bread, oranges,
coffee, tea, chocolate.
Spring Dinner — Macaroni soup, baked fish with dressing and
sauce, boiled ham, roast veal, asparagus, potatoes, spinach, lettuce,
radishes, coffee. Dessert — Sponge cake pudding, lemon pie, cocoannt
pie, lemonade.
Spring Supper — Pickled tongue, pressed beef, waffles with maple
syrup, spiced peaches, chow chow, canned fruit, preserves, cake,
coffee, tea.
Summer Breakfast — Mutton chops, mackerel, beefsteak, potato
balls, egg omelet, Graham toast, cold biscuit, rolls, tea, coffee, fruit.
