Balanced Menus
Autumn Menus Breakfast
Breakfast
Apricots
Orange Juice Coffee Bread* Grapefruit Marmalade
Milk
Puffed Wheat Bran Muffins*
Coffee
Coffee
Luncheon Cheese Omelet Hashed Brown Potatoes Stuffed Tomato Salad
Vegetable Soup Hot Biscuits Bean Salad*
Saltines
Apple Dumplings
Luncheon
Dinner
Dinner
Escalloped Corn* Asparagus Hollandaise Sauce Jellied Pineapple Salad*
Breaded Tomatoes*
—
Mashed Potatoes Head Lettuce Salad Cheese Straws Patrician Cream*
Orange Cup Cakes
Breakfast
Breakfast Sliced
Baked Apples Soft Cooked Eggs
Bananas Milk
Corn Flakes
Jam
Toast
Toast
Coffee
Coffee
Luncheon Sweet Potatoes in Ramekins* Toast Points Spinach
Luncheon
Eggs in Croustades Tomato Shamrock Salad* Raisin Bread
Cider
Jelly-
Dinner
Dinner
Cheese Stuffed Potatoes
Tomato and Rice Loaf* Buttered Peas
Creamed Celery
Cabbage Salad Lemon Ice Cream*
Jellied Relish*
New England Plum
- Recipe
may
Pudding*
be located in this book, by reference to Index.
359
359
