Unleavened Bread.—Two cups flour, one tablespoonful butter, a pinch salt, enough water to make a dough. Knead this well, roll out very thin, cut in rounds with a biscuit cutter, prick with a fork, and bake in a hot oven.
5.
Pears.
Corn-meal Mush.
Dropped Fish-cakes. Saratoga Potatoes.
Simple Griddle Cakes.
Dropped Fish-cakes.—One cup of salt cod picked very fine, half cup milk, one tablespoonful butter, two teaspoonfuls flour, one egg, pepper to taste. Make a white sauce of the flour, butter, and milk, stir the fish into this, add the egg, beaten light, season, and drop by the spoonful into boiling lard, as is done with fritters.
Simple Griddle Cakes.—Four cups sour milk, one small teaspoonful baking-soda, salt, flour for batter. Stir well and bake quickly.
6.
Grapes.
Rye-meal Porridge.
Broiled Sausages. Stewed Potatoes.
Wheat-flour Gems.
Broiled Sausages.—Make sausage-meat into quite thin cakes with the hands, lay them on a gridiron, and broil them over a hot fire.
Wheat-flour Gems.—Two cups flour, one cup milk, one tablespoonful melted butter, two eggs, saltspoonful salt. Beat the eggs light, stir in the milk, the butter, the salt. Sift in the flour, stir briskly, and bake in gem-pans in a hot oven.
7.
Bananas.
Oatmeal.
Clam Fritters. Boiled Potatoes.
English Muffins.
Tea. Coffee.
Clam Fritters.—Two dozen clams, one egg, one cup milk, two small cups flour, or enough for thin batter, salt and pepper. Chop the clams fine, and stir them into the batter made of the milk, clam liquor, beaten eggs, and the flour. Season to taste, and fry by the spoonful in very hot lard.