Page:Richards and Treat - Quantity Cookery.djvu/44

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DINNER

(Continued)

Grapenut pudding, lemon sauce

Fruit


 * Fruit gelatin

Norwegian prune pudding

Sponge cake

Pineapple pie

Ice cream

DINNER

(Continued)


 * Baked rice pudding

Fruit

Baked rhubarb


 * Charlotte russe

Doughnuts

Chocolate pie

Ice cream

DINNER

(Continued)

BREAKFAST

Peaches

Red pitted cherries

Grapefruit

Apple sauce

BREAKFAST

Oranges

Grapefruit

Peaches

Baked apples

BREAKFAST

Bananas

Grapes

Plums

Grapefruit

Rice boiled in milk

Puffed wheat

Grapenuts

Malt of wheat

Post toasties

Shredded wheat

Oatmeal

Puffed rice

Grapenuts

Pancakes

Cinnamon toast

Bacon

Creamed eggs on toast

Graham muffins

Toast

Ham and eggs

Toast Buckwheat cakes

LUNCH

Cream of tomato soup

LUNCH


 * Vegetable soup

LUNCH

Cream of asparagus soup

Rib roast of beef and gravy

Tongue, mustard sauce

Breaded veal steak


 * Corned beef hash, tartare sauce

Roast loin of pork, dressing, gravy


 * Cheese fondue