The Summer Table
WEDNESDAY
BREAKFAST: Peaches and Cream—Grape-Nuts— Bacon— Bran Muffins—Postum or Milk.
LUNCHEON: Jellied Tomato Bouillon—Deviled Egg Sandwiches Apple Sauce—Ginger Bread—Iced Postum.
DINNER: Lamb Chops—New Potatoes—Peas—Buttered Carrots— Bread and Butter—Lettuce Salad, Thousand Island Dressing—Cantaloupe.
THURSDAY
BREAKFAST: Orange—Grape-Nuts and Cream—Scrambled Egg—Bran Raisin Bread Toast, Butter—Postum or Milk.
LUNCHEON: Cheese Sandwiches—Baked Pears—Bran Ginger Snaps— Milk.
DINNER: Cream of Celery Soup—Cold Ham—Scalloped Sweet Potatoes—Spinach— Pineapple Salad with Cheese Balls—Bread and Butter—Blueberry Tart.
FRIDAY
BREAKFAST: Cantaloupe—Grape-Nuts and Cream—Omelet—Toast, Butter—Postum or Milk.
LUNCHEON: Fruit Salad with Honey Dressing—Toasted Bran Muffins, Butter—Post Toasties Macaroons—Grape Juice.
DINNER: Cream of Spinach Soup—Sweet Peppers with Grape-Nuts Stuffing (eggs and tomatoes and cheese)—Bran Bread and Butter—Buttered Beets—Creamed Potatoes—New Cabbage Salad—Peach Shortcake.
————[ 70 ]
