A Week of Spring
SUNDAY
BREAKFAST: Stewed Apricots—Post Toasties and Post’s Bran Flakes with Cream—Omelet—Bran Muffins and Honey—Postum or Milk
DINNER: Broiled Sweetbreads—Potatoes au gratin—Baked Tomatoes—Creamed Cauliflower—Waldorf Salad (apples, celery, and nuts)—Bread and Butter—Grape-Nuts Tortoni Ice Cream.
SUPPER OR LUNCHEON: Vegetable Salad—Sandwiches with Cream Cheese and Chopped Peanuts—Berries and Cream—Bran Macaroons—Postum or Milk.
The Summer Table
MONDAY
BREAKFAST: Grape-Nuts and Raspberries with Cream— Bacon Toasted Bran Muffins, Butter, Honey—Postum or Milk.
LUNCHEON: Egg Sandwich with Lettuce, on White Bread—Grape Juice or Lemonade—Stewed Pears—Bran Spice Cookies.
DINNER: Broiled Fish—Potato soufflé—String Beans— New Cabbage Salad—Bread and Butte—Strawberries and Cream—Iced Postum.
TUESDAY
BREAKFAST: Post’s Bran Flakes and Post Toasties with Blueberries and Cream—Omelet—Toast, Buttered— Postum or Milk.
LUNCHEON: Yosemite Grape-Nut Salad (cold peas, carrots, and seasoning)—Bran Biscuit, Butter—Grape Juice and Orange Punch—Maple Custard.
DINNER: Melon—Roast Stuffed Breast of Veal—Browned Potatoes—Lima Beans—Lettuce and Tomato Salad—Graham Bread and Butter— Pineapple Milk Sherbet.
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