Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

HomeSchool Lunches › Dinner (Roast lamb small slice baked)

Dinner (Roast lamb small slice baked)

Roast lamb, small slice; baked potatoes.

Beets, onions, or oyster plant, 2 to 3 tablespoonfuls.

Bread and butter, 2 to 3 slices.

Rice pudding, 2 to 3 tablespoonfuls.

Vegetable soup, with carrots, beans, onions, 1 cup.

Spinach with poached egg, 2 to 3 tablespoonfuls.

Corn bread and butter, 2 to 3 slices.

Dates, 4 to 5.

Rice and meat loaf, small portion.

Stewed celery or cauliflower, 2 to 3 tablespoonfuls.

Bread and butter, 2 to 3 slices.

Baked Indian pudding, 2 tablespoonfuls.

Beef stew with vegetables, small portion.

Bread and butter, 3 to 4 slices.

Rice pudding or custard, 2 to 3 tablespoonfuls.

Chicken, small slice; mashed potato, 2 to 3 tablespoonfuls.

Creamed carrots or onions, 2 to 3 tablespoonfuls.

Bread and butter, 2 to 3 slices.

Gingerbread and thin cream, 1 small piece.

Milk, 1 glass.

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