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Balanced Menus
Spring Menus
Luncheon
Sandwich Loaf*
Tomato Salad
Rice Pudding
Dinner
Potatoes au Gratin
Baked Egg Plant*
Pistachio Salad*
Rhubarb with Whipped Cream
Luncheon
Omelet
Potato SaladGraham Biscuits
Lemon Tarts*
Dinner
Rice in Pepper Cases*
CauliflowerHollandaise Sauce
Radishes
Jellied Cubes*
Luncheon
Prune Fritters*
Strawberries and Cream
Angel Cake*
Dinner
Baked Potatoes
Tomato Croquettes*
Green Pea Salad*
Frozen Fruit
Luncheon
Tomato Bisque with Cheese*
Cucumber Salad
Apple Glacé*
Dinner
Eggs in Nests*Asparagus
Head Lettuce Salad
French Dressing
Rhubarb Shortcake
{{sm|*Recipe may be located in this book, by reference to Index.
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