DINNERS
No. 1
To be left in the cooker three or four hours.
[Creole soup]
[Veal cutlets]
Mashed potatoes
[Carrots]
[Stewed celery]
[Rice pudding]
No. 2
Put into the cooker in the morning and cooked all day.
[Cream of celery soup]
[Pot roast]
[Beets]
[Dried lima beans]
[Tapioca fruit pudding] (previously cooked and served cold)
No. 3
Put into the cooker in the morning and cooked all day.
[Mutton broth]
[Stuffed heart]
[Cabbage]
[String beans]
[Compote of rice and fruit] (previously cooked and served cold)
No. 4
Part cooked all day, and part cooked through the afternoon.
[Consommé]
[Fricasseed chicken]
[Samp]
[Winter squash]
[Creamed turnips]
[Stewed figs] with cream