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With Meat, for Reducing—Winter: Week Two
MONDAY
Breakfast
Grapefruit
Cereal coffee
Lunch
Beef bouillon
Salad: Chopped cooked celery root, cooked beets and green peppers, cottage cheese dressing
Apple
Dinner
Baked veal croquettes
Cauliflower
Peas
Salad: Watercress and celery
Stewed apple (no sugar)
TUESDAY
Breakfast
Sliced oranges
Whole wheat toast (one slice)
Cereal coffee
Lunch
Egg omelet
Fruit salad
Buttermilk
Dinner
Small portion of broiled steak
Carrots and peas
Cole slaw
Baked apple
WEDNESDAY
Breakfast
Apple (raw)
Glass of milk or Kaffee Hag
Lunch
Beef broth
Bran biscuits (one)
Fruit salad on lettuce
Buttermilk or Postum
Dinner
Small portion lean roast beef, unthickened natural gravy
String beans
Baked winter squash
Salad: Lettuce heart and celery
Fruit gelatin
THURSDAY
Breakfast
Fruit (raw)
Whole wheat toast (one thin slice)
Glass of milk or Sanka
Lunch
Macaroni and cheese
Celery
Dinner
Baked roast beef hash
Cauliflower
Peas
Cole slaw, strained apple sauce (cooked with lemon and small amount of nutmeg) for dressing
FRIDAY
Breakfast
Stewed apples (no sugar)
Kaffee Hag
Lunch
Coddled eggs (two)
Lettuce heart (no dressing)
Orange
Dinner
Broiled finnan haddie, dressed with a very little butter and parsley
Baked Spanish onions
Stewed corn
Celery
Fruit salad
SATURDAY
Breakfast
Grapefruit
Lunch
Plain omelet
Stewed tomatoes
Apple
Buttermilk
Dinner
Macaroni and cheese
Carrots and peas
Salad: Lettuce heart and tomatoes
Fruit ice or fruit gelatin
SUNDAY
Breakfast
Grapefruit
Sanka or cereal coffee
Dinner
Boiled tongue
Boiled cabbage (plain)
String beans
Salad: Lettuce and celery
Apple whip
Supper
Bran muffins (one)
Carrots and peas
Celery
Fruit gelatin
Many have the habit of eating between meals; they also taste foods while preparing them. This should not be done by those who wish to reduce.
They should take only water between meals.