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Show 111 WHOLESOME MENUS 1 FOR SPRING MEALS ; - Foods Marked A Are for Fuel and Energ)' (Light), B ; . Stands for Fuel and Energy (Hearty), C Tissue Build-51 Build-51 ing (Light) and D (Hearty), E Appetizers, F ,-j, .?? "Complete" Foods, G for Bulk, H Light ' i f Desserts, I Hearty Desserts , . irelHi-H ' . . . n3td O r, , 1 $ fiUNDAY ring ll Jjf Breakfast ' franwJ Tangerines E . ', f mer- t) Smoked beef C Toast A VCU M i Coffee E eSiM D,nner ' 1 y. : Breaded chops D 4 yjA :: Baked potatoes A Chanel : Celery hearts G and' A ; Creamed carrots and peas A iTi Cfl"yla h --PHcot whip with custard sauce II lift Supper r tb J Cheepn and nut . andwlchcs F M h Lemon Jelly with cream II , ", jy'S . Sugar cookies A ,' ffl . Cocoa E "?!sl MONDAY $PM. BreakfaGt , .' , fi'&M i Cereal with top milk A f .vJu'Ill ' Crisp bacon B . .l - v'fi ' Holls A ,,T i "rfJ5 t Coffee E n k -T'ir i Luncheon or Supper f ' tf Salmon chowder F Crackers A . Cinnamon buns H Tea B" ' . Dinner Roast mutton C ' Potato puff A ' " , '. Celery, G Spinach with butter sauce A T Crackers A Cheese E ' Coffee E TUESDAY Breakfact Sliced bananas A Soft-cooked egss C f Toasted rolls A Coffee E ' Luncheon or Supper ' Cheese pudding' F Cjf ' Broad and butter A ' '-1 Baked apples H i Cookies A . 1 jt Dinner , ' . - . llutton .rehoatod C t ' Mint sauce E ' t ' Rlced potntoes A i ' ' Fried parsnips ( s .f "s. r "' rcv " Stuffed figs I Small coffee E WEDNESDAY Breakfast ' Prunes A Cereal with top milk A Ryo muffins B Cotfoe E Luncheon or Supper Creamed tomatoes' on toast B ' Custaids with maple nut' sauce I Cooklea A T Tea E Dinner . Spinach soup E Mutton croquettes C Steamed llco A . Corn with mlncud pepper A Apricot tapioca H Small coffee E ' THURSDAY li ' BreakfaGt r Sliced oranges E , i Sausages B Corn brad B Coffee E Luncheon or Supper 1 "'' ''Macedolno of vegetables B Toasted rye gem's A ' Rhubarb shortcake I . . Dinner Baked beans D Baked potatoes a 1 Apple and celery salad G j Date creum plo I Small coffee E FRIDAY 4 ' Breakfast ' Apple sauce E ,' : Croamed codfish on toast C , i Coffeo ,E v. ' Luncheon or Supper Eggs scrambled with rlce'-F-Baking powder biscuit with marma- Mo ir , Cocoa A Dinner Tomato soup A Brcadstlcks A Scallops au gratln C Brown hashed potatoes B Bermuda onions E Graham pudding with orange sauce I Small corfce E SATURDAY Breakfast Cereal with top milk A Bacon B Rolls A Small coffee E Luncheon or Supper Baked peas with pork D Rolls A Banana salad II Dinner Ham rebaked D Creamed potatoes B Radishes E Boiled turnips A Danish Jelly h SUNDAY v '3 Breakfast .-. c J- -vu. Grapefruit E ,-;, Hot croes buna B ' Coffee E . ,, Dinner Broiled steak C Duchess potatoes A Creamed .parsnips A- Lettuco salad G i ' i Orange marmalade lco H .. ;rf ! Crisp cakes A, Supper ? s Skewore"d oystcrs-C Nut bread C i . Apple sauco H Tea E '- " ,';? MONDAY ) t Breakfast BananaH with cteam B ' . Corn pancakes C WC Coffee E Luncheon or Supper : Icntll puico C Graham bread A Sliced oranges H Dinner Casseroled beef with vegetables F Cabbage salad G ' Preserve toast pudding I tt Small coffee E TUESDAY Breakfast Cereal with dates and top milk C Graham bread A Coffee E Luncheon or Supper Ham omelet C Graham bread A Cherry Jelly with cream H Dinner Julienne soup E . Stuffed halibut steaks" C Boiled potatoes A Radishes E " Chorry and pineapple plo I Small coffeo E WEDNESDAY f. ,; Breakfast r i Baked apples E -a ,. Cereal with top milk B Toast C . f Coffee E ' Luncheon or Supper Scalloped fish F Radishes E Bread and butter A Preserved pineapples with cake U , ( Dinner - Roast of beef C , olive sauce 1 Roast potatoes A ... Butter bcan3 A , Sea moss blancmange II Cake B THURSDAY i Breakfast Cereal with' top milk B Bacon B Muffins A Coffoe E Luncheon or Supper Cream of potatb soup B Cheese crackers C , Madison cakes H Murmaladc A Cocoa A Dinner Beef heated In gravy C Mashed potatoes A Squash A Stuffed peppers B Cruckors A , Cheese C Small coffee E FRIDAY Breakfast Cereal with nuts and top milk C Toasted muffins with fruit butter B Coffee E Luncheon or Supper Baked rice and cheoae C Crullers with maple syrup B Coffee E Dinner Clam bouillon E Crackers A Codfish balls C Escalloped tomatoes A Bermuda onions E Cako with custard sauce I SATURDAY Breakfast Stewed prunes A Puffy omelet C Toast A Coffee E Lunchoon or Supper Beef stew with dumplings F Rhubarb tartlets H Tea. E Dinner Tomato bisque A Croutons , Baked beans D , Potato corn's A I Tomato pickle E ' , Fruit salad II . Crackers A ,yL These rncals, while we'd balanced and adapted for nourishment and good eating, are yet simple and economical. Families desiring a more elaborate bill of fare can readily use them as a foundation, foun-dation, adding dishes In accordanco with the rules given. The Edltois. |