First, let’s start with some thoughts about food from that time.
Since it is necessary that we eat, that which we eat should first be prepared, and before it can be prepared ust be thought of; we should use wisdom and forethought, and make the matter as simple, healthful, and pleasant as possible.
If the work for the day is well planned, there need be no care for the next morning. Mush from the cracked and rolled cereals, with cream, is always healthful and agreeable, and if a roast, joint, fish, or meat pie was served for dinner the day before, there is always cold meat or fist for toeasting or smothering in cream, and vegetables that may be heated in various delicate ways. If one has an iron gem pan and puts it on to heat as soon as in the kitchen, it takes but a moment to stir up a few gems of different kinds, or if in great haste, to toast bread, made ready the night before, or fry it in butter. Pickles in some form should be served with meat or fish, and may be easily kept on hand, if one is particular to pickle what is convenient in the fall and to cut the cauliflower, boiled beets, carrots, etc., into vinegar as soon as dinner is over.
Usually it is best to have a supply of hard gingerbread, ginger snaps, cookies, doughnuts, and fruit on hand, for a variety. Fruit should be used freely all the year round, and it is particularly desirable as a first course for breakfast. Always serve coffee, tea, cereal drinks, chocolate, cocoa, milk, lemonade, or cold water, as best meets the family needs; especially should milk and cream be abundant if they can be procured in a pure state. In economising, never shorten the supply of milk, as nothing is so healthful or so cheap. Eggs in various forms, are always suitable for breakfast, as are pancakes and fritters. Salads ought to be eaten at least three times a week.
The suppers given here may be served as lunches if it is convenient to have a late dinner. The dinner may be made more elaborate by adding fancy dishes and confections or plainer, by using fewer vegetables, and fruit as a dessert. The suppers also may have additions of fruit, cake, creams and ices.
Relishes of various kinds, should be found on the sideboard, with the cold water, and if fish is to be served, in any form, lemons ought to be at hand.
The accompanying bill of fare may be served in courses which, if one has help, is the better way. Set the vegetables in covered dishes on the table, serve the soup in plates, removing them when all are ready to have the fish or meat served. The dessert should be brought on after the table is cleared, and crumbs brushed off, but if mistress and maid are combined in one woman, it may stand on the sideboard during the first part of the dinner.
Soups followed by heavy meats and rich fish should be simple and clear, not more than half a pint to the plate, and should not be offered a second time. Soup made once a week, and canned in self-sealing cans, while hot, may be used, a can at a time, with vermicelli, tomatoes, vegetables, macaroni, or other articles, and is easily and quickly made. A little clear soup, the first thing, warms the stomach and prepares it to receive more substantial food. Good butter and bread should be ready for every meal, and cheese may be served at dessert with apple or mince pie, bread and butter, or for supper. It gives a relish to doughnuts, gingerbread, and fresh cookies. For the sake of brevity, all beverages, bread and butter, and relishes of various kinds are omitted.
“May good digestion wait on appetite, and health on both.”
