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With Meat, to Gain Weight—Winter: Week Four
MONDAY
Breakfast
Apple sauce
Rice griddle cakes (greaseless griddle), maple syrup Postum, or cereal coffee
Lunch
Salad of romaine, endive and tomatoes, garnished with grated carrots and ripe olives, mayonnaise dressing Rice custard pudding cooked with raisins, served with cream
Dinner
Baked lamb croquettes
Baked potatoes
Creamed onions
String beans
Salad: Lettuce and tomato, French dressing Chocolate blanc-mange, with cream TUESDAY
Breakfast
Baked apple with cream
Whole wheat toast
Postum or cereal coffee
Lunch
Omelet, plain
Crisp bacon
Salad: Lettuce hearts, French dressing Apple sauce
Wheatsworth crackers
Sanka
Dinner
Oxtail soup with barley
Beef tenderloin, broiled
Baked potatoes Brussels sprouts creamed Salad: Endive, celery and diced apple, Russian dressing Wine jello with whipped cream
WEDNESDAY
Breakfast
Coffee cake
Apple sauce
Cocoa, milk or cereal coffee Lunch
Chicken giblet soup with drop dumplings Celery
Olives
Cup custard
Dinner
Roast or stewed chicken
Cranberry sauce
Baked sweet potatoes
Stewed corn
Celery
Olives
Baked apple with cream Sanka
THURSDAY
Breakfast
Baked apple with cream ? Rye toast Kaffee Hag, milk or Postum Lunch
Shirred eggs
Bran muffins
Celery
Prunes
Milk or Postum
Dinner
Creamed chicken on toast Baked potatoes
String beans
Salad: Lettuce heart, mayonnaise Celery
Fruit gelatin with cream
FRIDAY
Breakfast
Stewed apricots
Rye toast
Milk or cereal coffee
Lunch
Macaroni and cheese
Wheatsworth crackers
Celery
Fruit salad, creamed mayonnaise dressing
Dinner
Baked white fish or shad, garnished with watercress
Boiled potatoes
String beans
Salad: Combination vegetable, Indian salad dressing
Apple and tapioca custard pudding
SATURDAY
Breakfast
Sliced bananas and oranges
Graham toast
Kaffee Hag, Postum or cereal coffee
Lunch
Beef broth with rice
Graham bread
Buttered beets
Celery
Stewed silver prunes
Dinner
Creamed chipped beef
Baked potatoes
String beans
Salad: Lettuce or watercress, string beans and chopped beets, mayonnaise dressing
Chocolate éclair
Sanka
SUNDAY
Breakfast
Grapefruit
Raisins
Scrambled eggs and crisp bacon served on thin rye toast Kaffee Hag or Postum
Dinner
Roast veal, natural gravy
Riced potatoes Boiled onions or Brussels sprouts Salad: Endive, chopped celery and slices of pineapple, mayonnaise dressing
Ice cream
Sanka café noir
Supper
Corn omelet
Cranberry sauce
Peas
Celery
Boston brown bread
Cream cheese
Postum or Kaffee Hag
TAB
Frying is always bad because fried foods are so difficult to digest. Frying sears the food cells so that the digestive juices have difficulty in breaking them down, and for this reason it is a poor method of cooking.