Home › Balanced Menus with Meat—Winter › Balanced Menus with Meat—Winter: Week Two
Balanced Menus with Meat—Winter: Week Two
MONDAY
Breakfast
Whole wheat toast
Whole wheat toast
Boiled eggs
Kaffee Hag or cereal coffee
Lunch
Vegetable soup
Baked beans (without pork)
Lettuce hearts, French dressing
Apple sauce
Dinner
Baked lamb croquettes, mushroom sauce
Stewed corn
Boiled onions
Celery
Olives
Banana fluff
Demi-tasse of Kaffee Hag or Sanka
TUESDAY
Breakfast
Sliced bananas with cream
Graham muffins
Crisp bacon or broiled ham
Postum or cereal coffee
Lunch
Macaroni and cheese
Carrots and peas
Fruit salad, cream mayonnaise dressing
Dinner
Roast beef, natural gravy
Whole (peeled) potatoes roasted with the meat
Mashed turnips
Cauliflower
Salad: French endive, watercress, pimento, mayonnaise dressing
Apple delight
WEDNESDAY
Breakfast
Sliced oranges
Whole wheat toast
Crisp bacon
Postum or cereal coffee
Lunch
Lentil soup
Rye bread
Spinach with poached egg
Celery
Olives
Dinner
Beef stew with mushrooms
Baked potato
Boiled onions with green peppers
Salad: Lettuce hearts, melted butter dressing
Baked apple with cream
THURSDAY
Breakfast
Grapefruit
Rice waffles with maple syrup
Grapefruit Postum or cereal coffee
Lunch
Split pea soup
Rye bread
Salad: Combination vegetable, Thousand Island dressing
Stewed figs
Dinner
Dinner
Baked potatoes Mashed parsnips
Stewed tomatoes
Salad: Lettuce hearts, mayonnaise dressing
Celery
Olives
Pineapple delight
FRIDAY
Breakfast
Sliced orange and raisins
Rye toast
Poached eggs
Postum or cereal coffee
Lunch
Tomato bisque
Graham bread
Cole slaw, mayonnaise
Stewed corn
Grapefruit cocktail with chopped dates Dinner
Boiled fresh cod, egg sauce
Boiled potatoes Brussels sprouts String beans
Salad: Romaine and green pepper, Thousand Island dressing
Cereal coffee jelly with whipped cream SATURDAY
Breakfast
Prunes
Whole wheat toast
Glass of milk or Kaffee Hag
Lunch
Vegetable soup
Celery
Natural brown rice boiled with puffed raisins, served with cream or milk
Dinner
Omelet with minced cooked ham and mushrooms Boiled potatoes
Carrots and peas
Salad: Lettuce hearts, mayonnaise dressing Fruit cup of diced oranges, pineapple and dates, whipped cream dressing, garnished with chopped nuts and Maraschino cherries
SUNDAY
Breakfast
Sliced bananas and oranges
Corn muffins
Boiled eggs
Sanka or cereal coffee
Dinner
Baked chicken
Mashed potatoes
Brussels sprouts
String beans
Salad: Lettuce and green pepper, dressing to suit Snow pudding, served with custard sauce Supper
Tomato bisque
Sandwich of rye bread, lettuce, cream cheese and chopped olives
Buttered carrots
Prunes
It is customary to serve plenty of the canned fruits in winter. Fresh fruits or good dried ones are preferable. If care is not exercised the canned fruits easily ferment.