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Balanced Menus with Meat—Winter: Week One
MONDAY
Breakfast
Grapefruit Buckwheat cakes, butter, maple syrup
Postum or cereal coffee
Lunch
Plain omelet
Rye bread
String beans
Watercress salad dressed with oil and lemon juice
Apple sauce
Dinner
Broiled lamb chops
Baked potato Carrots and peas
Salad: Lettuce hearts, mayonnaise dressing
Prune whip
Kaffee Hag
TUESDAY
Breakfast
Prunes
Bran flakes with cream
Whole wheat toast
Postum or cereal coffee
Lunch
Vegetable soup
Poached eggs on spinach
Endive, plain
Charlotte Russe
Dinner
Broiled beef tenderloin, dressed with butter and garnished with parsley and sliced lemon
Boiled potato String beans
Stewed tomatoes
Salad: Lettuce and sliced Avocado, French dressing
Apple tapioca pudding
WEDNESDAY
Breakfast
Sliced oranges
Graham muffins
Coddled eggs
Postum or cereal coffee
Lunch
Macaroni and cheese
Boiled onions
Celery
Baked apples
Dinner
Boiled tongue
Buttered beets
String beans
Baked potatoes
Salad: Romaine and slices of pineapple, ripe olives, mayonnaise dressing
Custard bread pudding
THURSDAY
Breakfast
Stewed apricots
Rye toast
Poached eggs
Kaffee Hag or cereal coffee
Lunch
Vegetable soup
Whole wheat bread
Pimento cream cheese
Ripe olives
Stewed tomatoes
Coffee jelly with cream
Dinner
Pot roast, natural gravy
Baked potatoes
Cabbage boiled with sliced green peppers and onions
Salad: Lettuce hearts, mayonnaise dressing
Whole apples stewed with prunes, served with whipped cream
Café noir (cereal coffee)
FRIDAY
Breakfast
Sliced bananas and oranges
Graham muffins
Boiled eggs
Postum or cereal coffee
Lunch
Clam chowder
Pilot biscuit
Celery
Olives
Cottage pudding, lemon sauce
Dinner
Broiled Finnan Haddie, butter sauce
Boiled potatoes
Stewed tomatoes
Salad: Romaine and pimento, Thousand Island dressing
Fruit gelatin served with fruit juice sauce
Cereal coffee
SATURDAY
Breakfast
Grapefruit
Rye toast
Coddled eggs
Kaffee Hag or cereal coffee
Lunch
Corn bread
Crisp bacon
String beans
Salad: French endive or lettuce (plain or French dressing)
Cherry gelatin
Dinner
Broiled lamb chops
Baked potato
Buttered beets
String beans
Celery
Olives
Banana whip
SUNDAY
Breakfast
Baked apple with cream
Corn waffles, maple syrup
Kaffee Hag or cereal coffee
Dinner
Roast lamb, mint jelly
Browned whole potatoes (baked with meat) Asparagus
Salad: Combination vegetable, mayonnaise dressing Olives
Almond bisque
Demi-tasse
Supper
Tomato bisque
Sandwich of rye bread, watercress, cottage cheese and chives
Salad: Mixed fruit salad on lettuce, whipped cream dressing
The fresh vegetables are better than the canned ones and should be used when obtainable. Fresh vegetables are in the market the entire year now and as the country becomes better settled they will be reasonably priced at all seasons.