Part 28 (2/2)

Boiled greens with olive oil.

Fresh tomatoes.

Bread. Cheese.

Fruit.

DINNER

Macaroni with peas.

Diced potatoes with tomato sauce.

Breaded asparagus.

Fruit.

Thursday, August 14, 1919:

LUNCHEON

Breaded fried liver.

Sauce for meat made of vinegar, sugar, chopped orange rind, and bay leaves.

Boiled greens with olive oil.

Bread. Fruit.

DINNER

Macaroni a la Milanese Sauce of finocchi, bread crumbs, anchovi.

Potato cakes.

Fruit.

Friday, August 15, 1919:

LUNCHEON

Egg tamale.

String beans, French dressing.

Bread. Fruit.

DINNER

Fried fish.

Fresh tomatoes.

Cuc.u.mbers. Bread. Fruit.

Sat.u.r.day, August 16, 1919:

LUNCHEON

Potatoes and eggs.

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