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.
THURSDAY
BREAKFAST: Sliced Oranges—~Grape-Nuts with Cream—Poached Eggs—Toast and Butter—Postum or Milk.
LUNCHEON: Cress and Bacon Salad—Bran Biscuit, Butter—Berries and Cream—Post’s Bran Ginger Snaps—Milk Shake.
DINNER: Cream of Pea Soup—Roast Chicken—Escalloped Potatoes— Buttered Carrots—Bran Bread and Butter—Asparagus Salad—Strawberry Ice Cream—Post Toasties Macaroons.
FRIDAY
BREAKFAST: Grapefruit—Grape-Nuts with Cream—Salt Mackerel—Graham Toast and Butter—Postum or Milk.
LUNCHEON: Tomato Soup—Peanut Butter Sandwiches with Lettuce—Spiced Apples—Bran Molasses Cookies—Postum or Milk.
DINNER: Cream of Asparagus Soup— Vegetable Dinner with Baked Egg, Cheese Sauce (boiled tomato, spinach, stuffed potato, creamed onion)—Bread and Butter—Berries and Cream—Sponge Cake.
SATURDAY
BREAKFAST: Post’s Bran Flakes with Apple Sauce and Creaam—Poached Egg—Graham Toast, Butter—Postum or Milk.
LUNCHEON: Grapefruit—Graham Bread, Bacon, Cress, and Tomato Sandwich—Grape-Nuts Fruit Pudding with Cream—Postum or Milk.
DINNER: Cream of Spinach Soup—~Lamb Chop—Creamed Potatoes—Fresh Lima Beans—Spring Salad (lettuce, cucumber, and onion) Bread and Butter—Milk Sherbet—Post’s Bran Delights.
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.
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.
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.
TUESDAY
BREAKFAST: Stewed Prunes—Post’s Bran Flakes and Post Toasties with Cream—Omelet—Grape-Nuts Orange Muffins, Butter—Postum or Milk.
LUNCHEON: Bean Soup—Salted Crackers—Stewed Plums—Toasted Bran Muffins, Butter—Postum.
DINNER: Filet of Haddock or Flounder, Butter Sauce—Stuffed Baked Potato—Creamed Spinach—Lettuce and Tomato Salad—Bread and Butter—~Grape-Nuts Apple Caramel Pudding.
WEDNESDAY
BREAKFAST: Orange Juice—Grape-Nuts and Cream—Bacon—Toast and Butter—Postum or Milk.
LUNCHEON: Cheese Omelet—Graham Muffins, Butter—Apple or Pear—Bran Ginger Snaps—Postum.
DINNER: Grapefruit—Lamb Stew with Carrots, Onions, and Potatoes—Buttered Beets—Bread and Butter—Lettuce Salad with Cream Cheese Balls—Orange Jell-O—Sponge Cake.
THURSDAY
BREAKFAST: Baked Apple with Maple Sugar—Grape-Nuts with Cream—Soft Cooked Egg—~Graham Toast—Postum or Milk.
LUNCHEON: Tomato Soup with Post’s Bran Flakes—Macaroni with Peanut Cream Sauce—Brown Bread, Butter—Compote of Pears, Prunes and Apricots.
DINNER: Cantaloupe—Baked Ham—Scalloped Sweet Potatoes—Spinach with Hard Cooked Egg— Pineapple Salad—Bread and Butter—Peach Tapioca.
FRIDAY
BREAKFAST: Grapefruit—Post’s Bran Flakes and Cream—Scrambled Eggs—White Bread Toast, Butter—Postum or Milk.
LUNCHEON:Cheese Fondue—Lettuce and Tomato Salad—Buttered Bran Toast—Milk.
DINNER: Vegetable Soup—Broiled Fish—Parsley Potatoes Buttered—String Beans—Celery Salad— Bread and Butter—Indian Pudding.
SATURDAY
BREAKFAST: Applesauce—Post Toasties with Cream— Baked Egg—Grape-Nuts Muffins and Butter—Postum or Milk.
LUNCHEON: Tomato Soup—Toasted Bran Muffins—Currant Jelly—Green Gage Plums Stewed—Ginger Bread—Postum.
DINNER: Fruit Cup—Scalloped Tomatoes with Cheese— Baked Beans—Brown Bread—Cole Slaw—Lemon Snow Pudding—Custard Sauce.
SUNDAY
BREAKFAST: Sliced Oranges and Bananas—Grape-Nuts with Cream—Bacon Omelet—Toast and Butter—Postum or Milk.
DINNER: Melon—Roast Chicken—Creamed Potatoes—Boiled Onions, Buttered—Baked Squash—String Bean Salad—Bread and Butter—Grape-Nuts Tortoni.
SUPPER OR LUNCHEON: Bouillon with Noodles—Fruit Salad (pears, grapes, and oranges)—Cream Cheese—Graham Bread Toast, Butter.
The Heartier Meals of Winter
MONDAY
BREAKFAST: Orange Juice—Grape-Nuts Cooked with Dates—Egg—White Bread Toast—Postum or Milk.
LUNCHEON: Lentil Soup—Lettuce Sandwiches with Graham Bread—Baked Apple with Maple Sugar—Postum or Milk.
DINNER: Fruit Cup—Lamb Stew with Carrots, Onions, and Potatoes—Head Lettuce and Roquefort Cheese Dressing—Bread and Butter.
TUESDAY
BREAKFAST: Prunes, Lemon, and Raisins—Post’s Bran Flakes and Post Toasties with Cream— Poached Egg on Toast—Postum or Milk.
LUNCHEON: Potato Soup—Tomato Sandwich on Graham Toast—Baked Apple with Maple Sugar and Nuts—Milk or Postum.
DINNER: Grapefruit—Grape-Nuts Ham in Casserole (with peppers and sweet potatoes)—Cauliflower with Drawn Butter—Romaine Salad—Squash Pie, Cheese.
WEDNESDAY
BREAKFAST: Applesauce—Post’s Bran Flakes with Cream— Omelet—White Bread Toast and Butter—Postum or Milk.
LUNCHEON: Grape-Nuts Purée—Cream Cheese and Jelly Sandwich with Graham Bread—Sliced Oranges—Post Toasties Macaroons—Milk.
DINNER: Beef Tongue Boiled—Spinach with Egg—Scalloped Potatoes—Lettuce Salad with Chives and French Dressing—Apricot and Rice Pudding with Raisins.
THURSDAY
BREAKFAST: Orange Juice—Grape-Nuts and Cream—Coddled Eggs—Graham Toast and Butter—Postum or Milk.
LUNCHEON: Cheese Fondue—Bran Bread—Apple and Celery Salad—Postum.
DINNER: Cream of Spinach Soup—Stuffed Breast of Veal—Roast Potatoes—Peas—Creamed Turnips—Grape-Nuts Raisin Pie.
FRIDAY
BREAKFAST: Baked Apple—Post’s Bran Flakes and Cream—Cod Fish Cakes—Graham Toast and Butter—Postum or Milk.
LUNCHEON: Corn Chowder—Bran Bread, Butter—Celery— Canned Berries or Peaches—Bran Molasses Cookies—Milk or Postum.
DINNER: Grape-Nuts Mock Hamburger Steak (eggs, lentils, and onion)—Creamed Potatoes—Baked Tomatoes—Lettuce Salad—Post Toasties Lace Cookies—Sliced Oranges.
SATURDAY
BREAKFAST :Grapefruit—Grape-Nuts and Cream— Baked Egg—Graham Toast and Butter—Postum or Milk.
LUNCHEON: Onion Soup—Pear Salad—Bread and Butter— Molasses Gingerbread—Postum or Milk.
DINNER: Vegetable Soup—Bran Bread and Butter—Roast Beef—Brown Potatoes—Cole Slaw Salad—Buttered Beets—Apple Pie, Cheese.
SUNDAY
BREAKFAST: Orange Juice—Post Toasties and Cream—Bacon—Bran Griddle Cakes and Maple Syrup—Postum or Milk.
LUNCHEON OR SUPPER: Baked Beans and Boston Brown Bread—Cabbage Salad—Grapefruit—Postum or Milk.
DINNER: Brown Fricassee of Chicken—-Mashed Potatoes—Peas and Carrots—Celery—Head Lettuce Salad—Bread and Butter—Grape-Nuts Puff Pudding.
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