Excerpt from Good Dinners: For Every Day in the Year

These menus are not, as may be supposed, a chance medley, thrown together without regard to season or taste. On the contrary, they are, without exception, based on the market supply of the month, and so constructed that the roast, or portion left over from one meal, is utilized as entrée or some other desirable form for the next. They are the work, not only of a practical housekeeper, but of one who has also had large experience in cooking-schools, and who has thus learned every difficulty encompassing the question, "What shall we have for dinner?" That the reply may be made easier by the dinner for every day in the year given here is the wish of the writer, who gives here the result of many years of experience.

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