Part 27 (2/2)

3

BREAKFAST

Oranges Pearled Barley Top Milk Currant Jelly Rye Bread Toasted Coffee

LUNCHEON OR SUPPER

Mixed Vegetable Salad Boston Brown Bread Hot Tea

DINNER

Clam Chowder Spinach and Cheese Loaf Carrots Creamed Cauliflower Oatmeal Nut Bread Spice Pudding Hard Sauce

MEAT SUBSt.i.tUTE DINNERS

Consomme with Spaghetti Cornmeal m.u.f.fins Cabbage and Cheese Julienne Potatoes Carrots Dressed Lettuce Jellied Prunes with Nuts

Thin Bean Soup Rye Rolls Corn and Oyster Fritters Baked Potato Scalloped Tomato Apple and Celery Salad Graham Pudding with Hard Sauce

Consomme with Tapioca Brown Bread Salmon Loaf or Escalloped Salmon Creamed Potatoes Peas Lettuce Salad Gelatine Dessert

Thin Cream of Celery Soup Rye Bread Nut Loaf Brown Sauce Scalloped Potatoes Spinach Lettuce Salad with Tomato Jelly Sago Pudding

Scalloped Hominy and Cheese Swiss Chard or Spinach Whole Wheat Bread Stuffed Baked Potato Baked Pears Mola.s.ses Cookies

Escalloped Codfish Baked Onions Corn Bread Apple Salad Fig and Date Pudding with Tart Jelly

Cream of Barley Soup Turkish Pilaf War m.u.f.fins Apple and Cabbage Salad Chocolate Bread Pudding

Cream of Rice Soup Rye Meal Rolls Kidney Bean Croquette Greens Dried Apricot b.u.t.ter Oranges, Bananas and Dates Ginger Cookies

Bean Soup Welsh Rarebit or a Cheese Dish Natural Rice Tomato Sauce Corn Meal Parker House Rolls Dried Peach Pudding

VEGETABLE DINNERS

Corn Soup Oatmeal Bread Nut Loaf Tomato Sauce Green Beans Potatoes au Gratin Jellied Prunes

Boston Roast Tart Jelly Whole Wheat Bread Creamed Cauliflower Squash Cranberry Slump

Kidney Beans with Rice Fried Apples with Raisins Celery in Brown Sauce Cornmeal Baking Powder Biscuits Tapioca Cream

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