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Meatless, to Gain Weight—Winter: Week Four
MONDAY
Breakfast
Silver prunes with raisins Corn bread, butter
Kaffee Hag, milk or cereal coffee
Lunch
Creamed chestnut soup
Boiled onions with cheese
Rye bread
Salad: Lettuce hearts, Indian salad dressing
Apple sauce
Dinner
Mushroom omelet
Potato hash
Creamed celery
Salad: Cole slaw with chopped apples, nuts or peanuts, mayonnaise
Chocolate pudding, chocolate sauce or cream
TUESDAY
Breakfast
Stewed figs
Raisins
Bran flakes with cream
Corn muffins
Sanka or cereal coffee
Lunch
Creamed carrot soup
Rye bread
Potato mold with minced onion
String beans
Celery
Olives
Nut meats
Postum
Dinner
Lima bean soup
Tomato cup with eggs Baked sweet potatoes
Creamed carrots
Salad: Shredded cabbage, chopped nuts and apples, mayonnaise dressing
Baked apple dumplings served with cream or vanilla sauce
WEDNESDAY
Breakfast
Apples stewed with prunes and raisins Oatmeal with cream
Kaffee Hag or Postum
Lunch
Split pea soup
Graham bread
Cottage cheese with walnut meats, watercress Cauliflower
Celery
Olives
Dinner
Jelly omelet
Graham bread
Baked sweet potatoes Creamed lettuce with onions Salad: Endive and tomato, mayonnaise dressing Apricot (canned) roll, served with fruit syrup or cream THURSDAY
Breakfast
Baked apple with cream
Whole wheat toast Coddled eggs Kaffee Hag, Sanka or cereal coffee Lunch
Lentil soup
Baked potato
Creamed oyster plant
Salad: Lettuce hearts, mayonnaise dressing Stewed silver prunes
Dinner
Macaroni and cheese served with tomato sauce Spinach Boiled cabbage, butter dressing Salad: Jellied vegetables, creamed mayonnaise dressing Snow pudding, orange sauce
FRIDAY
Breakfast
Gingered figs with cream
Graham toast
Coddled eggs
Postum or cereal coffee
Lunch
Creamed tomato soup
Stuffed green peppers, white sauce Plain boiled potatoes, butter
Celery
Olives
Prune puff
Dinner
Vegetable bouillon with noodles
Kidney beans
Baked potato
Creamed onions
Salad: Sweet potato salad, French dressing Baked apples with almonds, served cold with whipped cream
SATURDAY
Breakfast
Grapefruit
Dates
Cream of wheat, cream
Postum or cereal coffee
Lunch
Oyster plant pudding
Lima beans with butter Creamed carrots Endive
Prunes stuffed with cream cheese and walnuts Dinner
Chestnut cutlets with mushroom sauce, garnished with halved hard boiled eggs
Candied parsnips Creamed Savoy cabbage Celery Cranberry sauce Olives Apple crisp, served with whipped cream SUNDAY
Breakfast
Boiled apple and silver prunes flavored with nutmeg Popovers
Scrambled eggs
Sanka or Postum
Dinner
Split pea soup
Baked sweet potatoes
Cranberry jelly
Cauliflower au gratin
String beans
Salad: Waldorf, mayonnaise dressing Orange puffs served with whipped cream and chopped almonds
Supper
Cheese soufflé
Carrots and peas
Celery Olives
Gingered figs served with whipped cream There are a few of the fruits which are very nourishing and hence fattening. The rule is that the sweeter the fruit the more fattening it is, and in accordance with this rule sweet prunes, raisins, figs and dates are the most fattening fruits. Bananas are about as nourishing and fattening as white potatoes.