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Balanced Menus with Meat—Summer: Week Three
MONDAY
Breakfast
Raspberries
Shredded wheat with milk or cream Cereal coffee
Lunch
Vegetable soup
Baked potato
String beans
Sliced tomatoes, plain
Iced cocoa
Cantaloupe
Dinner
Slices of roast beef served cold or heated in natural gravy String beans
Stewed tomatoes
Potatoes au gratin
Salad: Lettuce and green pepper, mayonnaise dressing Coffee jelly with cream
TUESDAY
Breakfast
Grapes
Coddled eggs
Whole wheat muffins
Cereal coffee or Postum
Lunch
Carrots and peas (cooked together) Peach shortcake (biscuit dough) with cream Dinner
Broiled veal cutlet, dot with butter, garnish with parsley or watercress
Baked potato
Corn on the cob
Beet greens
Salad: Lettuce heart, mayonnaise dressing Fruit and melon ball
WEDNESDAY
Breakfast
Sliced peaches with cream
Spiced whole wheat coffee cake with raisins Glass of milk or cereal coffee Lunch
Vegetable soup
Radishes
Blueberry pudding, lemon sauce Dinner
Boiled tongue
Baked potato
Spinach
Boiled onions, butter sauce
Salad: Lettuce heart, mayonnaise dressing Peach sherbet
THURSDAY
Breakfast
Strawberries and cream
Graham toast, buttered
Cereal coffee or Kaffee Hag
Lunch
Corn on the cob
String beans
Sliced tomatoes, plain
Fresh fruit (plums, grapes or tangerines) Dinner
Lamb stew (vegetables cooked separately) Boiled new potatoes
Carrots and peas
Salad:
Sliced cucumbers, tomatoes and watercress, mayonnaise
Chocolate custard
FRIDAY
Breakfast
Muskmelon
Whole wheat toast
Crisp bacon
Glass of milk or Kaffee Hag
Lunch
Melted American cheese on rye toast
Salad: Combination vegetable, mayonnaise dressing
Berries
Dinner
Broiled bass served with butter sauce, sliced lemon and watercress
Baked potatoes
Creamed oyster plant
Green peas
Salad: Sliced cucumbers, tomatoes and French endive, dressing to suit
Lemon ice
SATURDAY
Breakfast
Raspberries with cream
Poached eggs
Toasted triscuit
Sanka or cereal coffee
Lunch
Vegetable soup
Rye toast
Sliced cucumbers, French dressing or served plain
Pineapple delight
Dinner
Broiled steak with mushrooms
Baked potatoes
Cauliflower
Salad: Sliced tomatoes and watercress, oil and lemon juice dressing
Peach sherbet
SUNDAY
Breakfast
Honeydew melon
Blueberry muffins
Glass of milk, Postum or Kaffee Hag Dinner
Chicken fricassee
Boiled new potatoes with chopped parsley Cauliflower
Buttered beets
Salad: Romaine and sliced cucumbers, French dressing Strawberry mousse
Supper
Jelly omelet
Whole wheat toast
Green peas
Radishes
Olives
Melon or berries
In preparing meat-vegetable stews cook the meat in one kettle and the vegetables together in another until done; then mix meat and vegetables and bring to boiling point. This method of cooking leaves all of the foods digestible.