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With Meat, for Reducing—Winter: Week Three
MONDAY
Breakfast
Apple sauce
Kaffee Hag
Lunch
Corn custard
Celery
Dinner
Cold tongue
Baked onions
Spinach
Salad: Endive, green pepper and tomatoes
Fruit cup
TUESDAY
Breakfast
Stewed fruit
Glass of milk or cereal coffee
Lunch
Tomato bouillon
Poached eggs (two)
Celery
Buttermilk
Dinner
Broiled veal cutlet
Cauliflower
String beans
Salad: Lettuce, grated raw carrots, celery
Dish of apple sauce (unsweetened)
WEDNESDAY
Breakfast
Apple sauce
Glass of milk or cereal coffee
Lunch
Vegetable soup
Bran muffins (one)
Salad: Lettuce heart and green pepper
Sliced oranges
Dinner
Broiled lean ham, small portion
Stewed tomatoes
Salad: Lettuce heart, pineapple juice dressing
Sliced pineapple
THURSDAY
Breakfast
Sliced oranges
Cereal coffee
Lunch
Celery stalks filled with cottage cheese
Small piece of Ry-Krisp
String beans
Sanka or Postum
Dinner
Boiled short ribs of beef, horseradish sauce
Mashed yellow turnip (rutabaga)
Boiled onions
Celery
Boiled apples (no sugar)
FRIDAY
Breakfast
Apple or pear
Glass of milk
Lunch
Vegetable soup
Bran bread (one slice)
Fruit salad
Dinner
Broiled or boiled fresh fish Carrots and peas Mashed winter squash Salad: Watercress and endive Stewed unsweetened apricots SATURDAY
Breakfast
Sliced oranges
Cereal coffee
Lunch
Vegetable soup
Spinach with poached egg
Apple
Dinner
Broiled lamb chop (not fat) Cauliflower String beans Salad: Lettuce heart and tomatoes Baked apple (no sugar)
SUNDAY
Breakfast
Grapefruit
Blueberry (canned) muffins
Kaffee Hag or cereal coffee
Dinner
Baked chicken (eat no dressing)
Cauliflower
String beans
Cranberry sauce
Celery
Cup custard
Supper
Plain omelet
Stewed tomatoes
Celery
Bread eating is largely a habit. Many think they should add bread to the menus, whether it is mentioned or not, but this is not to be done. Omit the breadstuffs when they are not specified.