Home › Balanced Menus with Meat—Summer › Balanced Menus with Meat—Summer: Week Five
Balanced Menus with Meat—Summer: Week Five
MONDAY
Breakfast
Berries with bran flakes and cream Coddled eggs
Whole wheat muffins with butter
Cereal coffee
Lunch
Oxtail soup with barley (home made) Ry-Krisp
Baked green peppers stuffed with shredded cabbage, minced onion, grated carrots and cheese, tomato sauce Quarter cucumbers lengthwise, serve plain with a slight sprinkling of salt
Fresh fruit
Dinner
Lamb croquettes, baked Serve in a nest of green peas and carrots
Mint jelly
Baked potatoes
Peach mousse
Salad: Lettuce and sliced tomatoes, mayonnaise dressing TUESDAY
Breakfast
Cream of wheat served with crushed strawberries Bran biscuits
Crisp bacon
Cereal coffee
Lunch
Vegetable soup
Red raspberry shortcake with or without cream Iced Kaffee Hag
Dinner
Broiled beef tenderloin, dress with butter, season and garnish with watercress
Boiled new potatoes Spinach Summer squash
Salad: Combination vegetable, Thousand Island dressing Honeydew melon
WEDNESDAY
Breakfast
Puffed wheat or rice with blueberries and cream Whole wheat toast
Cereal coffee or Kaffee Hag
Lunch
Iced tomato bouillon
Triscuit
Corn on the cob
Fruit salad served on shredded lettuce, creamed mayonnaise dressing
Fresh fruit
Dinner
Boiled chicken, garnished with watercress Boiled new potatoes Asparagus String beans
Salad: Sliced cucumbers and tomatoes, Thousand Island dressing
Coffee jelly with cream
THURSDAY
Breakfast
Casaba melon or muskmelon
Rice muffins
Cereal coffee or glass of milk
Lunch
Beef bouillon
Toasted triscuit
Scrambled eggs with chives
Boiled Spanish onion with butter and seasoning Cucumbers quartered lengthwise, French dressing or plain Berries
Dinner
Broiled lamb chops
Small new potatoes, green peas and diced carrots, cooked together, creamed or dressed with butter and chopped parsley
Salad: Combination vegetable, dress to suit Spanish cream
FRIDAY
Breakfast
Justiesta
Grapes and plums
Whole wheat popovers with butter
Soft boiled eggs
Cereal coffee
Lunch
Clam chowder
Toasted Ry-Krisp
Corn on the cob
Salad: Romaine and sliced tomatoes, dress to suit Fresh fruit
Dinner
Boiled halibut, egg sauce
Baked potatoes
Summer squash
Cauliflower
Salad: Sliced tomatoes and endive, oil and lemon juice dressing
Lemon gelatin served with crushed pineapple SATURDAY
Breakfast
Muskmelon
Shredded wheat with cream or milk Cereal coffee, Postum or Kaffee Hag Lunch
Bouillon
Triscuit
Scrambled eggs with chopped chives Boiled diced kohlrabi, butter dressing Radishes
Stewed rhubarb
Dinner
Boiled ham steak
Baked potatoes
Boiled new cabbage (plain)
String beans
Salad: Lettuce hearts, mayonnaise dressing Berries with or without cream
SUNDAY
Breakfast
Berries with cream
Whole wheat toast
Crisp bacon and poached eggs
Cereal coffee, Postum or Kaffee Hag Dinner
Broiled chicken garnished with watercress Mashed potatoes
Asparagus Corn on the cob
Salad: Lettuce, sliced cucumber, tomato, string beans (cooked) and grated raw carrots, mayonnaise dressing Ice cream
Supper
Creamed asparagus soup
Cottage or cream cheese
Buttered rye toast
Radishes
Ripe olives
Melon
It is best to select only the lean meats for summer consumption. Pork should seldom be eaten during this season. If ham is taken it is best to trim off the fat. Use no greasy thickened gravies and never cook vegetables with grease, which includes fat meats.