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Balanced Meatless Menus—Winter: Week Three
MONDAY
Breakfast
Stewed Silver prunes
Whole wheat raisin bread toast
Cereal coffee
Lunch
Creamed tomato soup
Waldorf Salad, mayonnaise dressing
Rye or graham bread
Kaffee Hag
Dinner
Eggs a la King with mushrooms
Baked potato
Stewed tomatoes
Salad: Celery, lettuce and peas, mayonnaise dressing
Coffee jelly, with cream
TUESDAY
Breakfast
Grapefruit
Dates
Boiled brown rice with cream
Postum or Kaffee Hag
Lunch
Vegetable Soup
Rye bread
Cottage cheese
Celery
Olives
Stewed prunes
Dinner
Riced boiled chestnuts
Boiled onions
String beans
Salad: Lettuce hearts with pimento strips, Thousand
Island dressing
Fruit cup
WEDNESDAY
Breakfast
Baked apple
Buckwheat cakes with maple syrup
Cereal coffee or postum
Lunch
Creamed potato soup with egg drops
Rye bread
String beans
Salad: Lettuce hearts, French dressing
Stewed silver prunes
Dinner
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Pecan and almond nut meats
Cranberry sauce
Boiled cabbage
Boiled buttered beets
Salad: Combination fruit with celery, cream mayonnaise dressing
Graham crackers
THURSDAY
Breakfast
Stewed peaches
Rice waffles with honey
Cereal coffee
Lunch
Lentil soup
Whole wheat bread
Boiled onions, buttered
Celery
Olives
Prune whip
Dinner
Spinach with hard boiled eggs
Boiled sweet potatoes
Carrots and peas
Salad: Romaine and chopped cooked beets, mayonnaise dressing
Peach mousse
FRIDAY
Breakfast
Stewed figs or prunes
Whole wheat muffins
Milk or cereal coffee
Lunch
Plain omelet
Stewed oyster plant
Salad: Combination vegetable salad, French dressing
Sliced orange
Dinner
Lima beans
Buttered carrots
Boiled Spanish onions
Salad: Cole slaw with pimento cream cheese, French dressing
Pineapple cream dessert
SATURDAY
Breakfast
Grapefruit or raisins
Whole wheat toast
Poached eggs
Kaffee Hag or cereal coffee
Lunch
Nut meats
Salad: Romaine and celery with French dressing (made with lemon juice)
Rye bread
Postum
Dinner
Sweet potatoes and prunes, New York style
String beans
Brussels sprouts, buttered
Salad: Lettuce, grated carrots and celery, mayonnaise dressing
Cup custard
SUNDAY
Breakfast
Sliced oranges and bananas
Blueberry (canned) muffins
Cereal coffee
Dinner
Chestnut cutlets
Cranberry jelly
Tomato sauce (use canned tomato soup for same) Boiled Spanish onions, butter sauce Carrots and peas Salad: French endive, celery and string beans, Thousand Island dressing
Olives
Almond bisque
Supper
Creamed celery soup
Rye bread
Snappy cheese
Lettuce
Olives
Baked apple
Those who are fond of lentils may boil or bake them after soaking. Season to taste and serve in the same combination as that given for navy beans.