these, and that she may do so the more readily, here is a
Bill of Fare to Increase in Flesh.
Breakfast (8 to 10 A. M.).
Bacon, ham, sausage, pork steak, mutton or veal, with rich gravies.
Fresh fish, especially eels, catfish, trout, or salmon.
The yelks of eggs, fried, scrambled or dropped.
Buckwheat, Indian, or wheaten cakes, with plenty of butter and molasses, syrup, honey, or sugar. Fresh bread and butter.
Fried or boiled mush or grits, with butter, sugar, cream, or syrup. Fried or boiled potatoes.
Fresh milk, plain or sweetened, warm or cool, chocolate, cacas, or coffee, with plenty of cream and sugar.
Lunch (about noon).
Eggs and milk, or fresh milk, with sweet cake, preserves, jellies, honey, bread and butter.
Dinner (about 3 P. M.).
Soup—Gumbo, okra, calf's head, mock turtle, sago.
Fish—Salmon, eels, catfish, trout, with dressing of drawn butter or cream.
Meats—Roast pig or roast pork, lamb with guava or currant jelly, fried bacon, boiled pork, roast lamb or beef (fat), roast or fried veal.
Vegetables—Ruta-baga turnips, sugar-beets, potatoes (roast or mashed with cream), parsnips, carrots, green peas and corn, salad with cream dressing, grits, rice, macaroni, vermicelli.
Dessert—Suet pudding with cream dip, tapioca or starch
