The Book of a Thousand Menus

A thousand menus for 1927 — sixty-seven weeks of breakfasts, lunches and dinners, reckoned to the calorie and the vitamin.

Menus with Meat for Reducing—Winter

6 pages in this part of The Book of a Thousand Menus.

Menus with Meat for Reducing—Winter: Introduction

It is well to remember that all foods are nourishing, even those that are consumed while reducing. A person can eat so much that he will…

With Meat, for Reducing—Winter: Week One

Baked lamb hash with green peppers

With Meat, for Reducing—Winter: Week Two

Salad: Chopped cooked celery root, cooked beets and green peppers, cottage cheese dressing

With Meat, for Reducing—Winter: Week Three

Salad: Endive, green pepper and tomatoes

With Meat, for Reducing—Winter: Week Four

Glass of milk or cereal coffee

With Meat, for Reducing—Winter: Week Five

Baked potatoes, small portion of butter Celery

Rights & ReuseThe complete text of The Book of a Thousand Menus (1927) is in the public domain in the United States — like all works published before 1928 — and is free to read, download, quote, teach from, and reuse. This digital edition (its transcription, restored images, and site design) is © 2026 PhotoOpAI, and any editorial commentary we add is clearly marked as ours; the underlying public-domain text carries no such restriction.