Page:Richards and Treat - Quantity Cookery.djvu/29

Rh  Thursday  Friday  Saturday

LUNCH (Continued)

LUNCH (Continued)

LUNCH (Continued)

Parsley buttered potatoes

Steamed rice in milk

Fried eggplant

Buttered cabbage

Baked potato

Fried parsnips

Buttered asparagus on toast

Mashed potato

String beans

Spinach and egg

Fruit salad

Head lettuce salad

Raisin and carrot salad

Prune and cottage cheese salad

Head lettuce salad

Perfection salad

Grapefruit salad

Head lettuce salad

Asparagus salad

Baking-powder biscuits and honey

Bran muffins

Parker House rolls

Loganberry cobbler

Fruit

Maple nut mold, custard sauce

Fruit cocktail

Cake with fudge frosting

Pineapple pie

Ice cream

Apple dumplings, lemon sauce

Fruit

Cocoanut custard

Cornstarch pudding, chocolate sauce

Spice cake

Blackberry pie

Ice cream

Orange fritters, syrup

Fruit

Norwegian prune pudding


 * Fruit gelatin

Angel cake


 * Mince pie

Ice cream

DINNER DINNER DINNER

Cream of pea soup

Creole soup

Roast pork loin, gravy

Macaroni and cheese

Breaded veal chops


 * Scalloped fish in ramekins

Mashed potatoes

Baked lima beans with green peppers and pimentos

Spinach and lemon

Creamed potatoes

Buttered onions

Rice croquettes with jelly