A Week of Spring
MONDAY
BREAKFAST: Stewed Rhubarb—Post Toasties with Cream—Bacon— Bran Bread Toasted, Buttered—Postum or Milk.
A Month of
Seasonable Menus
following the
Food ChartLUNCHEON: Tomato and Lettuce Sandwiches—Grape-Nuts Fruit Custard—Raisin Cup Cakes—Iced Postum.
DINNER: Cold Veal or Cutlet—Escalloped Potatoes with Cheese—String Beans—Graham Bread and Butter—Romaine with French Dressing—Strawberry Shortcake.
TUESDAY
BREAKFAST: Orange Juice—Post’s Bran Flakes and Post Toasties with Cream—Coddled Eggs—Buttered Graham Bread Toast—Postum or Milk.
LUNCHEON: Grape-Nuts Stuffed Eggplant (with ham and seasoning)—Bread and Butter—Pineapple—Post’s Bran Delights—Milk.
DINNER: Roast Lamb—Roast Potatoes—Peas— Currant Jelly—Lettuce Salad with French Dressing—Bran Bread and Butter—Cherry Roll.
WEDNESDAY
BREAKFAST: Post Toasties,Strawberries and Cream—Bacon—Graham Muffins, Butter—Postum or Milk.
LUNCHEON: Creamed Hard Cooked Eggs—Lettuce Sandwiches with White Bread and Butter—Stewed Apricots—Bran Cookies—Milk or Postum.
DINNER: Tomato Bisque—Baked Ham—Baked Potatoes— Applesauce—Spinach—Bread and Butter—Maple Tapioca with Nuts.
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