BREAKFASTS FOR SPRING AND SUMMER.—Fresh shad broiled; hashed mutton; boiled eggs; potatoes fried—Indian cakes; rolls.
Hashed veal; broiled ham; poached eggs; mashed potatoes—Milk toast; rolls.
Fried cat-fish; omelet; cold boiled ham, or smoked tongue—Rolls; buttered toast.
Veal cutlets; stewed clams; ham and eggs; potatoes mashed—Rye batter cakes; rolls.
Clam fritters; hashed veal; cold ham; potatoes—Milk toast; muffins.
Fresh shad broiled; stewed chickens; cream cheese—Indian batter cakes; rolls.
Mutton chops; omelet; boiled potatoes—Rice batter cakes; muffins.
Minced veal; broiled ham; poached eggs; cream cheese—Milk toast; rolls.