Soft-shell crabs. Connecticut shad.
Baltimore perch.
Brook trout, from Sierra Nevadas.
Lake trout, from Tahoe.
Sheep-head and croakers, from New Orleans.
Black bass from the Mississippi.
American roast beef.
Roast turkey, Thanksgiving style.
Cranberry sauce. Celery.
Roast wild turkey. Woodcock.
Canvas-back-duck, from Baltimore.
Prairie liens, from Illinois.
Missouri partridges, broiled.
'Possum. Coon.
Boston bacon and beans.
Bacon and greens, Southern style.
Hominy. Boiled onions. Turnips.
Pumpkin. Squash. Asparagus.
Butter beans. Sweet potatoes.
Lettuce. Succotash. String beans.
Mashed potatoes. Catsup.
Boiled potatoes, in their skins.
New potatoes, minus the skins.
Early rose potatoes, roasted in the ashes, Southern style, served hot.
Sliced tomatoes, with sugar or vinegar. Stewed tomatoes.
Green corn, cut from the ear and served with butter and pepper.
Green corn, on the ear.
Hot corn-pone, with chitlings, Southern style.
Hot hoe-cake, Southern style.
Hot egg-bread, Southern style.
Hot light-bread, Southern style.
Buttermilk. Iced sweet milk.
Apple dumplings, with real cream.
Apple pie. Apple fritters.
Apple puffs, Southern style.
Peach cobbler, Southern style
Peach pie. American mince pie.
Pumpkin pie. Squash pie.
All sorts of American pastry.

Fresh American fruits of all sorts, including strawberries which are
not to be doled out as if they were jewelry, but in a more liberal way.
Ice-water--not prepared in the ineffectual goblet, but in the sincere
and capable refrigerator.

Americans intending to spend a year or so in European hotels will
do well to copy this bill and carry it along. They will find it an
excellent thing to get up an appetite with, in the dispiriting presence
of the squalid table d'hote.

Foreigners cannot enjoy our food, I suppose, any more than we can
enjoy theirs. It is not strange; for tastes are made, not born. I might
glorify my bill of fare until I was tired; but after all, the Scotchman
would shake his head and say, "Where's your haggis?" and the Fijian
would sigh and say, "Where's your missionary?"

I have a neat talent in matters pertaining to nourishment. This has
met with professional recognition. I have often furnished recipes for
cook-books. Here are some designs for pies and things, which I recently
prep