Home › Balanced Menus with Meat—Summer › Balanced Menus with Meat—Summer: Week Four
Balanced Menus with Meat—Summer: Week Four
MONDAY
Breakfast
Berries with cream
English graham muffins
Cereal coffee or Postum
Lunch
Plain omelet
Green peas
Radishes
Sliced tomatoes plain or dressed with oil and lemon juice Melon
Dinner
Boiled beef with horseradish sauce Baked potatoes
Boiled new cabbage dressed with butter Mashed parsnips Salad: Combination of vegetables, mayonnaise dressing Cherry ice
TUESDAY
Breakfast
Muskmelon
Cream of wheat with cream or milk Cereal coffee or Sanka
Lunch
Green pea purée
Radishes
Raspberry shortcake (biscuit dough) with cream Dinner
Broiled lamb chops
Boiled potatoes
White turnips
String beans
Salad: Sliced tomatoes and watercress, French dressing Honeydew melon
WEDNESDAY
Breakfast
Honeydew melon
Corn muffins with butter
Kaffee Hag or cereal coffee
Lunch
Vegetable soup
Baked potatoes
Peas
Salad: Shredded cabbage, sliced radishes and green pepper, mayonnaise dressing
Tangerines, plums or grapes
Dinner
Creamed chipped beef
Baked potatoes Boiled new cabbage
Butter beans
Salad: Lettuce, asparagus tips, sliced cucumbers, and tomatoes, mayonnaise dressing
Peach cup
THURSDAY
Breakfast
Grapes or plums
Poached eggs
Rye toast buttered
Postum or Sanka
Lunch
Natural rice boiled with puffed raisins, served with milk or cream
Salad: Combination vegetable, mayonnaise dressing
Cantaloupe
Dinner
Veal stew (vegetables cooked separately)
Corn on the cob
Baked or boiled potatoes
Salad: Romaine, cucumber, string beans, tomato, mayonnaise
Berries
FRIDAY
Breakfast
Cantaloupe
Graham muffins
Boiled eggs
Kaffee Hag or cereal coffee
Lunch
Leek soup with egg drop dumplings Rye bread and lettuce
Corn on the cob
Fresh fruit
Dinner
Broiled bluefish served with butter sauce, chopped parsley and slices of lemon
Boiled new potatoes
Stewed tomatoes
Salad: Combination vegetable, Thousand Island dressing Lemon gelatin with cream or crushed fruit SATURDAY
Breakfast
Stewed rhubarb and figs
Whole wheat toast
Glass of milk or cereal coffee
Lunch
Stuffed baked potatoes
New cabbage, white onion and green pepper, cooked together and creamed, or dress with butter Radishes
Ripe olives
Fruit
Dinner
Irish stew (cook meat and vegetables in separate kettles; combine five minutes before serving) Corn on the cob
Salad: Lettuce hearts, sliced cucumbers and tomatoes, mayonnaise or French dressing
Berries and cream
SUNDAY
Breakfast
Sliced peaches with cream
Rice waffles with butter, honey or maple syrup Cereal coffee
Dinner
Roast lamb, natural gravy
Boiled new potatoes, chopped parsley Mint jelly
Corn on the cob
Green peas
Salad: Lettuce, sliced cooked carrots, beets and cucumbers, mayonnaise dressing
Orange gelatin served with crushed strawberries Supper
Jelly omelet
Graham muffins
Asparagus
Celery
Radishes
Pineapple ice
Shortcake is usually eaten after a heavy meal, which is a mistake. Shortcake should be taken as a meal in itself or else it should be eaten with a salad or with some cooked succulent vegetables or perhaps after partaking of some soup. To take shortcake after a meal of meat, bread and potatoes overtaxes the digestive apparatus.