Menus for Every Day in the Year.
EXPLANATORY NOTE.
While these menus are simple and complete, it is not supposed that they can always be carried out in detail. They will, however, furnish suggestions to house-keepers who are daily perplexed with the question, “What shall we have for breakfast, luncheon, and dinner?” The number placed after each dish refers to the recipe showing how the dish is prepared. The menus are arranged so as to be used for any year. New Year’s, 1890, will begin on a Wednesday instead of a Tuesday, as here printed; in that case, use the New Year’s menu and then turn to the first Thursday in January and proceed in regular order. Should you come out uneven at the end of the month, through skipping some days at the first, turn back again to the beginning. For instance should Thursday be the 29th of January, instead of the last, as printed, turn back to the first Friday in January, and proceed until the month is completed. Special menus have been prepared for New Year’s Day, Washington’s Birthday, Fourth of July, Thanksgiving Day, and Christmas.
NEW YEAR’S DAY.
Tuesday, January —.
Breakfast.
Eggs à l’Aurore, [444].
Boiled Haddock, Cream sauce, [352], [181].
Lamb Chops, maison d’or, [683].
Potato Croquettes, [997].
Stewed Prunes à la Général Dufour, [1330].
Wheat Cakes, [1184].
Luncheon.
Stuffed Deviled Crabs, [370].
Chicken Sauté à la Marengo, [771].
Sweet Potatoes Soufflées, [1010].
Macaroni au Gratin, [955].
Maraschino Pudding, [1134].