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Balanced Menus with Meat—Winter: Week Four
MONDAY
Breakfast
Grapefruit
Whole wheat toast
Coddled eggs
Cereal coffee, or Postum
Lunch
Turkey giblet soup with noodles
Carrots and peas
Celery
Fruit salad on lettuce, fruit juice dressing Dinner
Turkey or capon a la King with mushrooms on whole wheat toast
Cranberry jelly
Mashed turnips
String beans
Salad: Lettuce hearts with mayonnaise Celery Apples boiled with puffed raisins and cinnamon TUESDAY
Breakfast
Sliced oranges and bananas
Toasted Ry-Krisp or triscuit
Postum or cereal coffee or Sanka
Lunch
Spinach with poached egg
Graham bread
Celery or French endive
Olives
Apple sauce, dates or figs
Dinner
Broiled lamb chops
Baked potatoes
Cabbage, green pepper and onions, boiled together, butter dressing
Salad: Romaine and grated raw carrot, Thousand Island dressing
Fruit gelatin with whipped cream WEDNESDAY
Breakfast
Sliced bananas and oranges
Bran and cornflakes, cream or milk Cereal coffee, Postum or Kaffee Hag Lunch
Vegetable soup
Boiled or steamed natural brown rice with puffed raisins, serve with cream or milk
Salad: Chopped celery root on lettuce, garnish with ripe olives and pimento, French dressing Dinner
Roast veal
Baked potatoes
Boiled buttered onions
Stewed corn
Salad: Lettuce, chopped celery, diced apple, Thousand Island dressing
Peach Melba
THURSDAY
Breakfast
Grapefruit
Corn griddle cakes (greaseless); maple syrup Postum or cereal coffee
Lunch
Creamed corn soup
Sweet potatoes and prunes
Celery
Olives
Postum
Dinner
Baked veal hash
Parsnips mashed
Stewed tomatoes
Salad: Romaine, grated carrot, string beans, mayonnaise Olives
Fruit cup
Sanka
FRIDAY
Breakfast
Apple sauce
Graham muffins
Boiled eggs
Postum or cereal coffee
Lunch
Shrimp salad or lettuce
Whole wheat bread
Green peas
Cereal coffee
Dinner
Broiled white fish or trout with butter, parsley and slice of lemon
Baked potatoes
Brussels sprouts
Salad: Lettuce and tomato, French dressing Lemon gelatin, served with crushed pineapple SATURDAY
Breakfast
Grapefruit
Shredded wheat with cream or milk Cereal coffee
Lunch
Lentil soup
Rye bread and butter
Salad: Shredded cabbage, chopped cooked beets and string beans, mayonnaise dressing Dinner
Lamb stew with bay leaf (Cook carrots, peas and potatoes separately, add to stew 5 minutes before serving) String beans
Salad: Sections of grapefruit, chopped pineapple and celery garnished with mint jelly, fruit juice dressing Coffee jelly with whipped cream
SUNDAY
Breakfast
Stewed apricots
Graham muffins
Coddled eggs
Cereal coffee
Dinner
Roast duck or goose
Apple sauce
Riced potatoes
Boiled onions
Stewed corn
Celery
Olives
Fruit gelatin with pineapple juice
Café noir (cereal coffee)
Supper
Tomato bisque
Toasted American cheese sandwich, rye bread Celery
Olives
Peach mousse
Kaffee Hag
JTAR
To some the term "waterless cooking" seems ridiculous because they think that this is impossible. But vegetables can be cooked by this process so that they are very delicious. Wash them, cut them up, put them in the thick aluminum kettle, heat it well and then turn the flame low and the vegetables will be nicely cooked. Use very little seasoning or none at all when cooking in this way.