The Summer Table
SATURDAY
BREAKFAST: Stewed Cherries—Grape-Nuts—Coddled Eggs—Buttered Toast—Postum or Milk.
LUNCHEON: Waldorf Salad—Nut Bread Sandwich—Iced Postum.
DINNER: Melon—Baked Fish—Scalloped Potatoes—Buttered Carrots—Spring Salad (tomato, onion, and cucumber)—Bran Bread and Butter—Berries and Cream—Raisin Cake.
SUNDAY
BREAKFAST: Orange Juice—Grape-Nuts with Cream—Scrambled Egg—Bran Biscuits and Butter—Postum or Milk.
DINNER: Consommé with Noodles—Broiled Chicken— Parsley Potatoes—Asparagus on Toast—Romaine Salad—Bread and Butter—Maple Ice Cream—Post Toasties Lace Cookies.
SUPPER OR LUNCHEON: Vegetable Salad (string beans, tomato, and lettuce)—Savory Cream Cheese and Brown Bread Sandwiches—Fruit Cup—Raisin Cake—Postum or Milk.
Autumn Foods for Seven Days
MONDAY
BREAKFAST: Applesauce—Grape-Nuts and Cream— Poached Egg—Bran Bread Toast and Butter—Postum or Milk.
LUNCHEON: Cream of Celery Soup—Post’s Bran Flakes— Peanut Butter Sandwiches with Lettuce—Pears—Bran Molasses Cookies.
DINNER: Broiled Steak—Hashed Brown Potatoes— Scalloped Tomatoes—Brussels Sprouts—Bread and Butter—Grape-Nuts Fruit Custard.
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