Chapter XXIII: Part 23
Tomato and Rice Soup
Baked Sweet Potato
Mashed Beans
Green Peas
Graham Grits
Oatmeal Bread
Graham Puffs
Toasted Wafers
Sliced Peaches
Red Rice
FIFTH DAY
BREAKFAST
Fresh Fruit
Cracked Wheat
Banana Toast
Baked Sweet Apples
Oatmeal Bread
Graham Gems
Toasted Wafers
Stewed Fruit
DINNER
Celery Soup
Mashed Potato
Baked Tomato
Baked Green Corn
Graham Grits
Graham Bread
Sticks
Rye Puffs
Stewed Fruit
Baked Apple Dessert
SIXTH DAY
BREAKFAST
Fresh Fruit
Rice
Cream Toast
Whole-Wheat Puffs
Corn Cakes
Sticks
Sliced Tomatoes
Stewed Fruit
DINNER
Potato and Rice Soup
Macaroni Baked with Granola
Mashed Cabbage
String Beans
Pearl Wheat
Pop Overs
Cream Crisps
Graham Bread
Stewed Fruit
Almonds
SABBATH
BREAKFAST
Fresh Fruit
Rolled Oats
Tomato Toast
Toasted Wafers
Fruit Rolls
Raised Biscuit
Baked Pears
Stewed Fruit
DINNER
Green Corn Soup
Tomato and Macaroni
Stewed Potato
Rolled Wheat
Fruit Bread
Cream Crisps
Stewed Fruit
Peach Pie
Grapes
THIRTY-SEVENTH WEEK
FIRST DAY
BREAKFAST
Fresh Fruit
Cerealine Flakes
Toast with Egg Sauce
Fruit Bread
Breakfast Rolls
Toasted Wafers
Baked Sweet Apples
Sliced Peaches
DINNER
Green Bean Soup
Mashed Potato
Baked Squash
Corn Pudding
Graham Grits
Graham Bread
Currant Puffs
Toasted Wafers
Stewed Fruit
Peach Shortcake
SECOND DAY
BREAKFAST
Fresh Fruit
Peach Mush
Tomato Toast
Macaroni with Kornlet
Graham Bread
Cream Mush Rolls
Stewed Fruit
DINNER
Cream Pea Soup
Baked Potato
Shelled Beans
Cauliflower with Tomato Sauce
Browned Rice
Toasted Rolls
Graham Bread
Whole-wheat Puffs
Stewed Fruit
Jam Pudding
THIRD DAY
BREAKFAST
Fresh Fruit
Oatmeal Porridge
Peach Toast
Sliced Tomato
Graham Crisps
Graham Gems
Stewed Fruit
DINNER
Cream Barley Soup
Scalloped Potato
Beet Salad
Macaroni with Tomato Sauce
Rice
Whole-Wheat Bread
Toasted Wafers
Graham Gems
Stewed Fruit
Molded Wheat with Grape Sauce
FOURTH DAY
BREAKFAST
Fresh Fruit
Graham Grits
Dry Toast with Tomato Gravy
Whole-Wheat Bread Crusts
Breakfast Rolls
Baked Pears
Stewed Fruit
DINNER
White Celery Soup
Baked Sweet Potato
Mashed Peas
Scalloped Tomatoes
Pearl Wheat
Whole-Wheat Bread
Beaten Biscuit
Graham Crackers
Stewed Fruit
Cocoanut Rice Custard
FIFTH DAY
BREAKFAST
Fresh Fruit
Rolled Oats
Macaroni with Apple Sauce
Sliced Tomato
Whole-Wheat Puffs
Toasted Wafers
Stewed Fruit
DINNER
Lentil Soup
Mashed Potato
Baked Squash
String Beans
Rolled Rye
Whole-Wheat Bread Crusts
Graham Crisps
Stewed Fruit
Peach Pudding or Fresh Fruit
SIXTH DAY
BREAKFAST
Fresh Fruit
Graham Mush with Fruit
Gravy Toast
Whole-Wheat Puffs
Crescents
Toasted Wafers
Baked Apples
Stewed Fruit
DINNER
Split Pea Soup
Baked Potato
Baked Tomato
Green Corn Pulp
Rice
Fruit Loaf
Graham Gems Sticks
Stewed Fruit
Sweet Apple Pie or Fresh Fruit
SABBATH
BREAKFAST
Fresh Fruit
Rolled Wheat
Peach Toast
Sliced Tomato
Baked Pears
Fruit Bread
Beaten Biscuit
Stewed Fruit
DINNER
Green Corn Soup
Stewed Lima Beans
Mashed Sweet Potato
Rice with Peaches
Beaten Biscuit
Currant Buns
Stewed Fruit
Pears
THIRTY-EIGHTH WEEK
FIRST DAY
BREAKFAST
Fresh Fruit
Peach Mush
Dry Toast with Hot Cream
Macaroni with Tomato Sauce
Toasted Beaten Biscuit
Fruit Bread
Stewed Fruit
DINNER
Bean and Tapioca Soup
Mashed Potato
Stewed Celery
Baked Squash
Rolled Wheat
Whole-Wheat Bread
Currant Puffs
Toasted Wafers
Stewed Fruit
Peach Tapioca
SECOND DAY
BREAKFAST
Fresh Fruit
Rolled Rye
Lentil Toast
Sliced Tomato
Cream Rolls
Graham Puffs
Toasted Wafers
Stewed Fruit
DINNER
Lentil Soup
Potato Snowballs
Stewed Tomato
Egg and Macaroni
Browned Rice
Whole-Wheat Bread
Toasted Rolls
Crusts
Stewed Fruit
Plain Fruit Pudding
THIRD DAY
BREAKFAST
Fresh Fruit
Oatmeal
Sweet Apple Toast
Cottage Cheese
Whole-Wheat Puffs
French Rolls
Graham Crisps
Stewed Fruit
DINNER
Plain Rice Soup
Baked Potato with Celery Sauce
Shelled Beans
Baked Corn
Farina with Fresh Fruit
Graham Puffs
Oatmeal Crisps
Stewed Fruit
Fresh Fruit, or Sweet Apple Pudding
FOURTH DAY
BREAKFAST
Fresh Fruit
Rice with Peaches
Tomato Toast
Whole-Wheat Puffs
Oatmeal Crisps
Breakfast Rolls
Sliced Peaches
DINNER
Shelled Bean Soup
Mashed Sweet Potato
Scalloped Tomatoes
Celery
Pearl Wheat
Toasted Rolls
Buns
Graham Puffs
Stewed Fruit
Apple Manioca
FIFTH DAY
BREAKFAST
Fresh Fruit
Rolled Oats
Strawberry Toast
Graham Bread
Toasted Wafers
Rye Gems
Baked Sweet Apples
Stewed Fruit
DINNER
Oatmeal Soup
Mashed Potato
Mashed Squash
Boiled Macaroni
Browned Rice
Graham Bread
Beaten Biscuit
Fruit Crackers
Stewed Fruit
Cup Custard
SIXTH DAY
BREAKFAST
Fresh Fruit
Cerealine
Macaroni with Raisins
Slice Tomatoes
Cream Rolls
Whole-Wheat Puffs
Toasted Wafers
Stewed Fruit
DINNER
Brown Soup
Boiled Potato
Stewed Celery
Pease Cakes with Tomato Sauce
Graham Grits
Raised Biscuit
Graham Gems
Toasted Wafers
Stewed Fruit
Grape Tart
SABBATH
BREAKFAST
Fresh Fruit
Rice
Grape Toast
Fruit Bread
Beaten Biscuit
Baked Apples
Stewed Fruit
DINNER
Tomato and Vermicelli Soup
Mashed Sweet Potato
Stewed Corn
Boiled Wheat
Fruit Bread
Beaten Biscuits
Stewed Fruit
Farina Blancmange with Grape Sauce
THIRTY-NINTH WEEK
FIRST DAY
BREAKFAST
Fresh Fruit
Granola Fruit Mush
Gravy Toast
Whole-Wheat Puffs
Toasted Wafers
Stewed Fruit
DINNER
Bean and Tomato Soup
Mashed Potato
Boiled Green Corn
String Beans
Rolled Wheat
Toasted Wafers
Whole-Wheat Bread
Corn Puffs
Stewed Fruit
Stewed Fruit Pudding
SECOND DAY
BREAKFAST
Fresh Fruit
Peach Mush
Snowflake Toast
Graham Puffs
Cream Rolls
Baked Pears
Stewed Fruit
DINNER
Green Bean Soup
Potato Cakes
Stewed Tomato
Baked Beets
Cracked Wheat
Pop Overs
Toasted Wafers
Graham Bread
Stewed Fruit
Bread Custard
THIRD DAY
BREAKFAST
Fresh Fruit
Oatmeal
Tomato Toast
Graham Bread
Corn Puffs
Graham Crisps
Baked Sweet Apples
Stewed Fruit
DINNER
Mixed Potato Soup
Baked Potato
Chopped Beets
Succotash
Graham Grits
Graham Bread
Toasted Wafers
Rye Gems
Stewed Fruit
Cracked Wheat Pudding
FOURTH DAY
BREAKFAST
Fresh Fruit
Plum Porridge
Cream Toast
Cottage Cheese
Whole-Wheat Puffs
Toasted Wafers
Graham Bread
Stewed Fruit
DINNER
Pea and Tomato Soup
Mashed Potato
Stewed Celery
Corn Pudding
Rolled Wheat
Graham Puffs
Toasted Wafers
Buns
Stewed Fruit
Rice and Tapioca Pudding
FIFTH DAY
BREAKFAST
Fresh Fruit
Rolled Oats
Tomato Toast
Whole-Wheat Puffs
Raised Biscuit
Toasted Wafers
Baked Sour Apples
Stewed Fruit
DINNER
Green Corn Soup
Steamed Potato
Mashed Squash
Scalloped Turnip
Rolled Wheat
Crusts
Toasted Wafers
Graham Bread
Stewed Fruit
Lemon Cornstarch Pudding
SIXTH DAY
BREAKFAST
Fresh Fruit
Oatmeal Gruel with Croutons
Grape Toast
Macaroni with Kornlet
Cream Rolls
Graham Puffs
Stewed Fruit
DINNER
Swiss Potato Soup
Creamed Potato
Celery
Macaroni with Tomato Sauce
Cracked Wheat
Graham Bread
Toasted Rolls
Fruit Crackers
Stewed Fruit
Snowball Custard
SABBATH
BREAKFAST
Fresh Fruit
Rice with Peaches
Apricot Toast
Toasted Wafers
Fruit Rolls
Whole-Wheat Bread
Stewed Fruit
DINNER
Cream Pea Soup
Chopped Sweet Potato
Sliced Tomato
Rice
Whole-Wheat Bread
Fruit Rolls
Toasted Wafers
Stewed Fruit
Grape Pie
FORTIETH WEEK
FIRST DAY
BREAKFAST
Fresh Fruit
Grape Mush
Cream Toast
Graham Gems
Toasted Rolls
Steamed Figs
Stewed Fruit
DINNER
Potato and Vermicelli Soup
Boiled Macaroni
Stewed Lima Beans
Boiled Corn
Cracked Wheat
Whole-Wheat Puffs
Corn Cakes
Toasted Wafers
Stewed Fruit
Cornstarch Meringue
SECOND DAY
BREAKFAST
Fresh Fruit
Rolled Oats
Celery Toast
Baked Sweet Potatoes
Whole-Wheat Puffs
Toasted Wafers
Graham Bread
Tomato Salad
DINNER
Lima Bean Soup
Mashed Potato
Scalloped Tomatoes
Green Corn Cakes
Mixed Mush
Sally Lunn Gems
Graham Bread
Toasted Wafers
Stewed Fruit
Rice Snow
THIRD DAY
BREAKFAST
Fresh Fruit
Rice
Tomato Toast
Graham Crisps
Raised Biscuit
Grape Apples
Stewed Fruit
DINNER
Brown Soup
Potato Snowballs
Stewed Split Peas
Scalloped Cauliflower
Graham Grits
Whole-Wheat Bread
Graham Crisps
Corn Puffs
Stewed Fruit
Farina Blancmange with Grape Sauce
FOURTH DAY
BREAKFAST
Fresh Fruit
Granola Apple Mush
Grape Toast
Cream Rolls
Rye Gems
Whole-Wheat Bread
Cup Custard
Stewed Fruit
DINNER
Pea and Tomato Soup
Baked Potato
Baked Squash
Boiled Beets with Cream Sauce
Pearl Wheat
Whole-Wheat Puffs
Sticks
Raised Corn Bread
Stewed Fruit
Nuts
FIFTH DAY
BREAKFAST
Fresh Fruit
Rolled Rye
Gravy Toast
Oatmeal Crisps
Corn Bread
Whole-Wheat Puffs
Baked Apples
Stewed Fruit
DINNER
Vegetable Soup
Mashed Potato
Scalloped Egg Plant
Macaroni with Tomato Sauce
Rolls
Toasted Wafers
Graham Bread
Farina
Stewed Fruit
Almond Cornstarch Pudding with Grape Sauce
SIXTH DAY
BREAKFAST
Fresh Fruit
Grape Mush
Cream Toast
Fruit Bread
Graham Puffs
Toasted Wafers
Granola
Baked Apples
Stewed Fruit
DINNER
Baked Bean Soup
Potato Rice
Mashed Squash
Boiled Green Corn
Graham Mush
Fruit Bread
Toasted Wafers
Graham Puffs
Stewed Fruit
Apple Sandwich
SABBATH
BREAKFAST
Fresh Fruit
Rice with Fig Sauce
Peach Toast
Sliced Tomato
Fruit Bread
Beaten Biscuit
Toasted Wafers
Stewed Fruit
DINNER
Tomato and Vermicelli Soup
Mashed Sweet Potato
Green Corn Pulp
Boiled Wheat
Fruit Bread
Beaten Biscuit
Grape Tarts
Stewed Fruit
FORTY-FIRST WEEK
FIRST DAY
BREAKFAST
Fresh Fruit
Browned Rice
Grape Toast
Toasted Beaten Biscuit
Graham Puffs
Baked Sweet Apples
Stewed Fruit
DINNER
Corn and Tomato Soup
Sweet Potato Cakes
Shelled Beans
Macaroni Baked with Granola
Farina
Graham Puffs
Zwieback
Cream Rolls
Stewed Fruit
Fresh Fruit
SECOND DAY
BREAKFAST
Fresh Fruit
Granola Apple Mush
Gravy Toast
Sliced Tomato
Toasted Rolls
Corn Dodgers
Stewed Fruit
DINNER
Shelled Bean Soup
Baked Potato with Brown Sauce
Chopped Cabbage
Baked Tomato
Pearl Barley
Graham Puffs
Sticks
Rye Bread
Stewed Fruit
Rice Cream Pudding
THIRD DAY
BREAKFAST
Fresh Fruit
Oatmeal Porridge
Dry Toast with Hot Cream
Rye Bread
Toasted Wafers
Graham Puffs
Baked Sour Apples
Stewed Fruit
DINNER
Tomato and Rice Soup
Steamed Potato with Cream Sauce
Baked Squash
Mashed Peas
Graham Apple Mush
Rye Bread
Zwieback
Graham Gems
Stewed Fruit
Fresh Fruit
FOURTH DAY
BREAKFAST
Fresh Fruit
Graham Mush with dates
Gravy Toast
Rye Bread
Toasted Wafers
Corn Puffs
Lemon Apples
Stewed Fruit
DINNER
Cream Pea Soup
Scalloped Potato
Chopped Turnip
Macaroni Baked with Kornlet
Steamed Rice
Toasted Wafers
Currant Puffs
Rye Bread
Stewed Fruit
Cornmeal Pudding
FIFTH DAY
BREAKFAST
Fresh Fruit
Rolled Rye
Tomato Toast
Graham Bread
Breakfast Rolls
Baked Sweet Apples
Stewed Fruit
DINNER
Swiss Potato Soup
Baked Beans
Boiled Macaroni
Boiled Wheat
Graham Bread
Toasted Wafers
Whole-Wheat Puffs
Stewed Fruit
Rice and Tapioca Pudding
SIXTH DAY
BREAKFAST
Fresh Fruit
Rice with Lentil Gravy
Gravy Toast
Sliced Tomato
Graham Puffs
Toasted Wafers
Stewed Fruit
DINNER
Corn and Bean Soup
Mashed Potato
Scalloped Tomato
Stewed Celery
Cracked Wheat
Graham Bread
Zwieback
Crusts
Stewed Fruit
Graham Grits Pudding
SABBATH
BREAKFAST
Fresh Fruit
Rolled Oats
Grape Toast
Graham Raised Biscuit
Toasted Wafers
Breakfast Rolls
Baked Sweet Apples
Cup Custard
Stewed Fruit
DINNER
Tomato and Macaroni Soup
Broiled Potato
Stewed Corn
Browned Rice
Graham Biscuit
Beaten Biscuit
Stewed Fruit
Apple Pie
FORTY-SECOND WEEK
FIRST DAY
BREAKFAST
Fresh Fruit
Cerealine Flakes
Gravy Toast
Caked Peas
Whole-Wheat Puffs
Toasted Beaten Biscuit
Stewed Fruit
DINNER
Celery Soup
Boiled Potato with Tomato Cream Sauce
Baked Cauliflower
Shelled Beans
Graham Grits
Currant Puffs
Cream Rolls
Toasted Wafers
Stewed Fruit
Tapioca Grape Jelly
SECOND DAY
BREAKFAST
Fresh Fruit
Oatmeal
Tomato Toast
Whole-Wheat Puffs
Toasted Rolls
Bakes Apples
Stewed Fruit
DINNER
Potato Soup
Mashed Peas
Mashed Cabbage
Cracked Wheat
Whole-Wheat Puffs
Graham Crisps
Stewed Fruit
Rice Cream Pudding
THIRD DAY
BREAKFAST
Fresh Fruit
Graham Mush
Grape Toast
Cream Rolls
Toasted Wafers
Graham Gems
Baked Apples
Stewed Fruit
DINNER
Cream Pea Soup
Steamed Potato
Boiled Beets
Celery
Tomato and Macaroni
Rice
Parker House Rolls
Graham Gems
Toasted Wafers
Stewed Fruit
Cracked Wheat Pudding
FOURTH DAY
BREAKFAST
Fresh Fruit
Steamed Rice with Grape Sauce
Prune Toast
Graham Bread
Toasted Wafers
Crusts
Baked Pears
Stewed Fruit
DINNER
Swiss Lentil Soup
Baked Potato
Baked Squash
Chopped Cabbage
Boiled Wheat
Graham Bread
Rye Gems
Toasted Wafers
Stewed Fruit
Rice Snowballs
FIFTH DAY
BREAKFAST
Fresh Fruit
Rolled Oats
Lentil Toast
Whole-Wheat Puffs
Toasted Wafers
Graham Bread
Stewed Fruit
DINNER
Tomato and Macaroni Soup
Baked Sweet Potato
Stewed Celery
Boiled Green Corn
Rolled Rye
Graham Bread
Currant Puffs
Sticks
Stewed Fruit
Molded Wheat with Grape Sauce
SIXTH DAY
BREAKFAST
Fresh Fruit
Oatmeal Gruel with Croutons
Tomato Toast
Graham Crisps
Graham Bread
Pop Overs
Stewed Fruit
DINNER
Green Corn Soup
Chopped Potato
Baked Beans
Mashed Squash
Farina
Cream Mush Rolls
Vienna Bread
Stewed Fruit
Stewed Fruit Pudding
SABBATH
BREAKFAST
Fresh Fruit
Cracked Wheat with Raisins
Prune Toast
Vienna Bread
Beaten Biscuit
Toasted Rolls
Baked Apples
Stewed Fruit
DINNER
Bean and Potato Soup
Stewed Corn
Boiled Macaroni
Granola Fruit Mush
Buns
Beaten Biscuit
Toasted Wafers
Stewed Fruit
Nuts
Fresh Fruit
FORTY-THIRD WEEK
FIRST DAY
BREAKFAST
Fresh Fruit
Stewed Fruit
Granola Apple Mush
Dry Toast with Hot Cream
Whole-Wheat Puffs
Toasted Beaten Biscuit
Baked Apples
Stewed Fruit
DINNER
Celery Soup
Mashed Potato
Scalloped Tomato
Mashed Peas
Graham Grits
Corn Puffs
Cream Crisps
Graham Gems
Stewed Fruit
Fresh Fruit
SECOND DAY
BREAKFAST
Fresh Fruit
Rolled Wheat
Tomato Toast
Cream Rolls
Whole-Wheat Bread
Graham Gems
Grape Apples
Stewed Fruit
DINNER
Cream Pea Soup
Baked Potatoes with Brown Sauce
Shelled Beans
Corn and Tomato
Graham Grits
Toasted Rolls
Whole-Wheat Bread
Currant Puffs
Stewed Fruit
Bake Sweet Apples with Whipped Cream
THIRD DAY
BREAKFAST
Fresh Fruit
Oatmeal Porridge with Croutons
Grape Toast
Whole-Wheat Puffs
Sticks
Fruit Crackers
Bake Sweet Apples
Stewed Fruit
DINNER
Plain Rice Soup
Baked Potatoes with Celery Sauce
Mashed Beans
Parsnip with Cream Sauce
Graham Grits
Corn Bread
Whole-Wheat Puffs
Toasted Wafers
Stewed Fruit
Apple Tart
FOURTH DAY
BREAKFAST
Fresh Fruit
Rolled Oats
Gravy Toast
Cream Rolls
Whole-Wheat Bread
Toasted Wafers
Baked Sweet Apples
Stewed Fruit
DINNER
Bean and Tomato Soup
Mashed Potato
Chopped Beets
Macaroni Baked with Granola
Rice
Whole-Wheat Bread
Graham Gems
Cream Crisps
Stewed Fruit
Farina Blancmange
FIFTH DAY
BREAKFAST
Fresh Fruit
Oatmeal Blancmange with Grape Sauce
Sweet Apple Toast
Corn Meal Gruel with Croutons
Whole-Wheat Puffs
Cream Crisps
French Rolls
Stewed Fruit
DINNER
Tomato Cream Soup
Mashed Potato
Mashed Squash
Baked Turnip
Pearl Wheat with Raisins
Whole-Wheat Bread
Graham Crisps
Toasted Wafers
Stewed Fruit
Rice Custard
SIXTH DAY
BREAKFAST
Fresh Fruit
Rolled Rye
Peach Toast
Whole-Wheat Puffs
Graham Bread
Toasted Wafers
Baked Pears
Stewed Fruit
DINNER
Cream Barley Soup
Scalloped Potato
Succotash
Scalloped Tomato
Graham Grits
Graham Puffs
Graham Bread
Sticks
Stewed Fruit
Plain Fruit Pudding
SABBATH
BREAKFAST
Fresh Fruit
Granola Fruit Mush
Prune Toast
Beaten Biscuit
Buns
Toasted Wafers
Baked Chestnuts
Cup Custard
Stewed Fruit
DINNER
Corn Soup
Canned Green Peas
Tomato and Macaroni
Graham Grits
Fruit Bread
Toasted Wafers
Stewed Fruit
Squash Pie
FORTY-FOURTH WEEK
FIRST DAY
BREAKFAST
Almonds with Wafers
Cerealine
Steamed Eggs
Baked Potato
Toasted Beaten Biscuit
Graham Gems
Stewed Fruit
DINNER
Potato Soup
Macaroni with Cream Sauce
Mashed Beans
Baked Corn
Browned Rice
Graham Bread
Cream Crisps
Graham Gems
Stewed Fruit
Baked Sweet Apple Pudding
SECOND DAY
BREAKFAST
Fresh Fruit
Rolled Oats
Cream Toast
Whole-Wheat Puffs
Cream Crisps
Fruit Rolls
Baked Sweet Apples
Stewed Fruit
DINNER
Bean and Tomato Soup
Potato Rice
Mashed Squash
Stewed Celery
Cracked Wheat
Graham Puffs
Fruit Rolls
Toasted Wafers
Stewed Fruit
Macaroni Pudding
THIRD DAY
BREAKFAST
Fresh Fruit
Granola Peach Mush
Snowflake Toast
Macaroni with Kornlet
Cream Mush Rolls
Fruit Loaf
Graham Crackers
Stewed Fruit
DINNER
Oatmeal Soup
Potato Cakes
Celery
Cauliflower with Tomato Sauce
Hominy
Fruit Loaf
Toasted Rolls
Graham Puffs
Stewed Fruit
Snow Pudding
FOURTH DAY
BREAKFAST
Fresh Fruit
Cracked Wheat
Dry Toast with Hot Cream
Hominy Gems
Toasted Wafers
Graham Bread
Cottage Cheese
Stewed Fruit
DINNER
Black Bean Soup
Potato Snowballs
Scalloped Tomato
Parsnip with Egg Sauce
Rolled Wheat
Corn Puffs
Whole-Wheat Bread
Cream Crisps
Stewed Fruit
Farina Blancmange
FIFTH DAY
BREAKFAST
Fresh Fruit
Graham Grits
Berry Toast
Whole-Wheat Puffs
Toasted Wafers
Crescents
Granola
Baked Sweet Apples
Stewed Fruit
DINNER
Cream Barley Soup
Mashed Potato
Carrots with Egg Sauce
Scalloped Beans
Rice
Graham Bread
Crusts
Toasted Wafers
Stewed Fruit
Prune and Tapioca Pudding
SIXTH DAY
BREAKFAST
Fresh Fruit
Rolled Wheat with Baked Apples
Gravy Toast
Toasted Wafers
Graham Bread
Cream Rolls and Crab Apple Jelly
Stewed Fruit
DINNER
Tomato and Macaroni Soup
Baked Sweet Potato
Stewed Celery
Shelled Beans
Pearl Barley with Raisins
Graham Bread
Corn Cake
Toasted Wafers
Stewed Fruit
Tapioca Custard
SABBATH
BREAKFAST
Fresh Fruit
Rolled Oats
Blackberry Toast
Beaten Biscuits
Fruit Bread
Lemon Apples
Stewed Fruit
DINNER
Plain Rice Soup
Warmed-over Sweet Potato
Stewed Corn
Boiled Wheat
Graham Bread
Beaten Biscuit
Toasted Wafers
Stewed Fruit
Nuts
FORTY-FIFTH WEEK
FIRST DAY
BREAKFAST
Fresh Fruit
Oatmeal Porridge
Dry Toast with Hot Cream
Corn Puffs
Toasted Wafers
Fruit Loaf
Roasted Almonds
Stewed Fruit
DINNER
Vegetable Soup
Steamed Potatoes with Tomato Cream Sauce
Stewed Cabbage
Mashed Squash
Pearl Wheat
Graham Bread
Crusts
Toasted Wafers
Stewed Fruit
Sago Pudding
SECOND DAY
BREAKFAST
Fresh Fruit
Samp and Milk
Gravy Toast
Whole-Wheat Puffs
Toasted Wafers
Hoe Cake
Baked Apples
Stewed Fruit
DINNER
Swiss Lentil Soup
Mashed Potatoes
Celery and Tomato
Turnip with Cream Sauce
Oatmeal Crisps
Graham Bread
Toasted Wafers
Graham Grits
Stewed Fruit
Baked Corn Meal Pudding
THIRD DAY
BREAKFAST
Fresh Fruit
Rolled Oats
Banana Toast
Breakfast Rolls
Toasted Wafers
Graham Bread
Granola
Baked Sweet Apples
Stewed Fruit
DINNER
Swiss Potato Soup
Mashed Potato
Mashed Peas
Broccoli with Egg Sauce
Cracked Wheat with Raisins
Toasted Rolls
Graham Puffs
Stewed Fruit
Nuts
FOURTH DAY
BREAKFAST
Fresh Fruit
Plum Porridge
Berry Toast
Graham Crackers
Hoe Cake
Whole-Wheat Puffs
Baked Apples
Stewed Fruit
DINNER
Tomato and Macaroni Soup
Boiled Potato with Celery Sauce
Baked Beets
Stewed Lima Beans
Farina
Raised Corn Cake
Toasted Wafers
Cream Rolls
Stewed Fruit
Apple Tart
FIFTH DAY
BREAKFAST
Fresh Fruit
Rice with Fig Sauce
Cream Toast
Currant Puffs
Graham Bread
Toasted Wafers
Baked Apples
Stewed Fruit
DINNER
Cream Pea Soup
Browned Potatoes
Succotash
Steamed Squash
Graham Grits
Graham Bread
Rye Gems
Toasted Wafers
Stewed Fruit
Farina Custard
SIXTH DAY
BREAKFAST
Fresh Fruit
Oatmeal
Lentil Toast
Macaroni with Tomato Sauce
Cream Rolls
Rye Bread
Toasted Wafers
Stewed Fruit
Roasted Almonds
DINNER
Potato Soup
Potato Puff
Browned Parsnips
Celery
Mashed Peas
Rolled Wheat
Rye Bread
Whole-Wheat Puffs
Graham Crisps
Apple Rose Cream
SABBATH
BREAKFAST
Fresh Fruit
Rolled Wheat
Prune Toast
Fruit Bread
Beaten Biscuit
White Custard in Cups
Stewed Fruit
DINNER
Cream Pea Soup
Stewed Potato
Kornlet and Tomato
Rice
Rye Bread
Buns
Toasted Wafers
Stewed Fruit
Apple Pie
Fresh Fruit
FORTY-SIXTH WEEK
FIRST DAY
BREAKFAST
Fresh Fruit
Graham Mush with Dates
Gravy Toast
Rye Bread
Toasted Wafers
Whole-Wheat Puffs
Steamed Figs
Stewed Fruit
DINNER
Canned Green Pea Soup
Scalloped Potatoes
Baked Beans
Macaroni with Egg
Farina
Pop Overs
Toasted Wafers
Rye Bread
Stewed Fruit
Rice Cream Pudding
SECOND DAY
BREAKFAST
Fresh Fruit
Graham Grits
Blackberry Toast
Rice with Lentil Gravy
Graham Puffs
Toasted Wafers
Rye Bread
Baked Apples
Stewed Fruit
DINNER
Bean and Hominy Soup
Boiled Potatoes
Stewed Celery
Creamed Parsnips
Pearl Wheat
Raised Corn Bread
Toasted Wafers
Graham Gems
Stewed Fruit
THIRD DAY
BREAKFAST
Fresh Fruit
Samp and Milk
Dry Toast with Hot Cream
Corn Puffs
Toasted Wafers
Breakfast Rolls
Baked Apples
Stewed Fruit
DINNER
Brown Soup
Scalloped Potatoes
Beet Salad
Mashed Turnips
Boiled Wheat
Hoe Cake
Toasted Rolls
Graham Bread
Stewed Fruit
Cracked Wheat Pudding
FOURTH DAY
BREAKFAST
Fresh Fruit
Rolled Oats
Tomato Toast
Rice and Corn Puffs
Graham Bread
Toasted Wafers
Baked Apples
Stewed Fruit
DINNER
Potato Soup
Macaroni Baked with Granola
Succotash
Baked Squash
Pearl Barley
Pulled Bread
Oatmeal Crisps
Graham Puffs
Stewed Fruit
Apple Tart
FIFTH DAY
BREAKFAST
Fresh Fruit
Rolled Wheat
Celery Toast
Baked Potato with Cream Sauce
Corn Cakes
Pulled Bread
Oatmeal Crisps
Stewed Fruit
DINNER
Cream Barley Soup
Baked Sweet Potato
Scalloped Tomatoes
Celery
Pearl Wheat
Rye Gems
Graham Bread
Toasted Wafers
Stewed Fruit
Bread Custard
SIXTH DAY
BREAKFAST
Fresh Fruit
Mixed Mush
Snowflake Toast
Graham Bread
Cream Rolls
Steamed Figs
Stewed Fruit
DINNER
Tomato Cream Soup
Potatoes Stewed with Celery
Parsnips with Egg Sauce
Mashed Peas
Oatmeal Blancmange with Cranberry Sauce
Graham Bread
Toasted Wafers
Raised Corn Cake
Stewed Fruit
Nuts
SABBATH
BREAKFAST
Fresh Fruit
Rice with Fig Sauce
Cream Toast
Whole-Wheat Puffs
Buns
Toasted Wafers
Baked Apples
Stewed Fruit
DINNER
Canned Corn Soup
Canned Peas
Macaroni with Egg Sauce
Cracked Wheat
Toasted Wafers
Beaten Biscuit
Fruit Bread
Stewed Fruit
Cranberry Pie
FORTY-SEVENTH WEEK
FIRST DAY
BREAKFAST
Fresh Fruit
Corn Meal Mush and Milk
Gravy Toast
Whole-Wheat Puffs
Fruit Bread
Toasted Beaten Biscuit
Baked Chestnuts
Stewed Fruit
DINNER
Combination Soup
Baked Potato with Brown Sauce
Scalloped Turnips
Mashed Squash
Graham Grits
Raised Corn Cake
Graham Gems
Toasted Wafers
Stewed Fruit
Apple Tapioca
SECOND DAY
BREAKFAST
Fresh Fruit
Graham Gruel with Toasted Wafers
Blueberry Toast
Breakfast Rolls
Corn Bread
Baked Apples
Stewed Fruit
DINNER
Swiss Potato Soup
Baked Sweet Potato
Mashed Beans
Stewed Sweet Corn
Cracked Wheat
Toasted Rolls
Pulled Bread
Graham Puffs
Stewed Fruit
Rice Cream Pudding
THIRD DAY
BREAKFAST
Fresh Fruit
Rolled Wheat with Raisins
Banana Toast
Hoe Cake
Toasted Wafers
Whole-Wheat Puffs
Stewed Fruit
DINNER
Vegetable Oyster Soup
Boiled Potatoes with Tomato Cream Sauce
Mashed Parsnips
Mashed Lentils
Graham Grits
Whole-Wheat Bread
Bean Gems
Toasted Wafers
Stewed Fruit
Almonds
FOURTH DAY
BREAKFAST
Fresh Fruit
Oatmeal
Cream Toast
Potato Cakes
Celery
Corn Bread
Graham Gems
Toasted Wafers
Stewed Fruit
DINNER
Parsnip Soup
Scalloped Potatoes
Mashed Peas
Macaroni with Tomato Sauce
Steamed Rice
Whole-Wheat Bread
Graham Gems
Toasted Wafers
Stewed Fruit
Cup Custards
FIFTH DAY
BREAKFAST
Fresh Fruit
Oatmeal Porridge with Toasted Wafers
Gravy Toast
Whole-Wheat Puffs
Hoe Cakes
Steamed Figs
Stewed Fruit
DINNER
Cream Pea Soup
Baked Potato
Boiled Macaroni
Stewed Cabbage and Tomato
Graham Grits
Zwieback
Graham Bread
Corn Puffs
Stewed Fruit
Apple Rose Cream
SIXTH DAY
BREAKFAST
Fresh Fruit
Rolled Oats
Tomato toast
Macaroni with Kornlet
Whole-Wheat Bread
Toasted Wafers
Rye Gems
Stewed Fruit
DINNER
Plain Rice Soup
Mashed Potatoes
Baked Squash
Scalloped Beans
Graham Mush
Whole-Wheat Bread
Oatmeal Crisps
Graham Crusts
Stewed Fruit
Baked Apple Loaf
SABBATH
BREAKFAST
Fresh Fruit
Rolled Rye
Prune Toast
Beaten Biscuit
Whole-Wheat Bread
Graham Crackers
Grape Apples
Stewed Fruit
DINNER
Lima Bean Soup
Mashed Sweet Potatoes
Scalloped Tomato
Rice
Fruit Bread
Beaten Biscuit
Stewed Fruit
Farina Blancmange
FORTY-EIGHTH WEEK
FIRST DAY
BREAKFAST
Fresh Fruit
Graham Mash with Dates
Blackberry Toast
Whole-Wheat Puffs
Fruit Bread
Toasted Wafers
Baked Apples
Stewed Fruit
DINNER
Green Pea Soup
Boiled Potato with Cream Sauce
Mashed Lima Beans
Stewed Vegetable Oysters
Graham Grits
Corn Puffs
Toasted Wafers
Graham Crusts
Stewed Fruit
Rice Custard Pudding
SECOND DAY
BREAKFAST
Baked Chestnuts
Samp and Milk
Vegetable Oyster Toast
Creamed Potatoes
Toasted Wafers
Graham Bread
Whole-Wheat Puffs
Stewed Fruit
DINNER
Bean and Tomato Soup
Mashed Potato
Stewed Split Peas
Macaroni with Egg
Cracked Wheat
Parker House Rolls
Sticks
Corn Puffs
Stewed Fruit
Prune Tapioca
THIRD DAY
BREAKFAST
Fresh Fruit
Rolled Oats
Prune Toast
Graham Sticks
Fruit Loaf
Baked Apples
Roasted Almonds
Stewed Fruit
DINNER
Swiss Potato Soup
Baked Potato
Boiled Beets with Cream Sauce
Macaroni with Tomato Sauce
Rolled Wheat
Fruit Loaf
Rye Gems
Toasted Wafers
Stewed Fruit
Baked Apples with Whipped Cream
FOURTH DAY
BREAKFAST
Fresh Fruit
Steamed Rice
Lentil Toast
Whole-Wheat Puffs
Graham Crisps
Fruit Bread
DINNER
Vegetable Oyster Soup
Mashed Potato
Parsnips with Egg Sauce
Succotash
Boiled Wheat with Lemon Sauce
Graham Crisps
Beaten Biscuit
Whole-Wheat Puffs
Cocoanut Blancmange
Cranberry Jelly
FIFTH DAY
BREAKFAST
Fresh Fruit
Oatmeal Gruel with Croutons
Tomato Toast
Macaroni with Raisins
Whole-Wheat Puffs
Toasted Wafers
Beaten Biscuit
Stewed Fruit
Baked Apples
DINNER
Cream Barley Soup
Mashed Sweet Potato
Mashed Peas
Stewed Celery
Hominy
Cream Crisps
Corn Cake
Graham Bread
Stewed Fruit
Apple Tart
SIXTH DAY
BREAKFAST
Fresh Fruit
Graham Apple Mush
Tomato Toast
Cream Crisps
Graham Bread
Hominy Gems
Baked Apples
Stewed Fruit
DINNER
Cream Pea soup
Boiled Potato
Scalloped Tomatoes
Mashed Squash
Cracked Wheat with Raisins
Graham Bread
Rye Gems
Toasted Wafers
Stewed Fruit
Baked Apples with Cream Sauce
SABBATH
BREAKFAST
Fresh Fruit
Rice with Raisins
Prune toast
Toasted Wafers
Crescents
Graham Bread
Baked Apples
Cup Custards
Stewed Fruit
DINNER
Tomato and Macaroni Soup
Canned Sweet Corn
Cold Boiled Beets, Sliced
Graham Grits
Beaten Biscuit Graham Bread
Toasted Wafers
Stewed Fruit
Prune Pie
FORTY-NINTH WEEK.
FIRST DAY
BREAKFAST
Fresh Fruit
Graham Mush with Chopped Figs
Gravy Toast
Cream Rolls
Corn Gems
Baked Chestnuts
Stewed Fruit
DINNER
Canned Corn Soup
Mashed Potato
Chopped Beets
Stewed Parsnips with Celery
Rolled Wheat
Toasted Rolls
Whole-Wheat Puffs
Graham Bread
Stewed Fruit
Fig Pudding with Orange Sauce
SECOND DAY
BREAKFAST
Fresh Fruit
Oatmeal
Cracker Toast
Graham Sticks
Currant Puff
Graham Bread
Baked Apples
Stewed Fruit
DINNER
Cream Pea Soup
Potato Rice
Chopped Cabbage
Scalloped Vegetable Oysters
Browned Rice
Graham Sticks
Raised Corn Cake
Stewed Fruit
Cracked Wheat Pudding
THIRD DAY
BREAKFAST
Fresh Fruit
Granola Fruit Mush
Cream Toast
Boiled Macaroni
Hoe Cake
Whole-Wheat Bread
Toasted Wafers
Baked Apples
Stewed Fruit
DINNER
Vegetable Oyster Soup
Steamed Potato with Cream Sauce
Stewed Corn and Tomatoes
Mashed Squash
Mixed Mush
Pop Overs
Toasted Wafers
Cream Rolls
Stewed Fruit
Cornstarch Blancmange
FOURTH DAY
BREAKFAST
Fresh Fruit
Graham Grits
Strawberry Toast
Whole-Wheat Puffs
Graham Bread
Cream Rolls
Baked Chestnuts
Stewed Fruit
DINNER
Pea and Tomato Soup
Mashed Potato
Stewed Pumpkin
Macaroni Baked with Granola
Pearl Barley
Graham Bread
Sally Lunn Gems
Toasted Rolls
Stewed Fruit
Molded Tapioca
FIFTH DAY
BREAKFAST
Fresh Fruit
Graham Mush
Tomato Toast
Potato Cakes
Graham Bread
Rye Gems
Toasted Wafers
Stewed Fruit
DINNER
Tomato and Macaroni Soup
Potato Snow
Stewed Parsnips
Chopped Turnip
Rolled Rye
Graham Bread
Toasted Wafers
Graham Crusts
Stewed Fruit
Prune Dessert
SIXTH DAY
BREAKFAST
Fresh Fruit
Rolled Oats
Gravy Toast
Whole-Wheat Puffs
Toasted Wafers
Hoe Cake
Baked Apples
Stewed Fruit
DINNER
Mixed Potato Soup
Macaroni with Cream Sauce
Stewed Beans
Scalloped Tomato
Pearl Wheat
Pulled Bread
Corn Cakes
Stewed Fruit
Farina Custard
SABBATH
BREAKFAST
Fresh Fruit
Rolled Oats
Prune Toast
Fruit Bread
Cream Rolls
Toasted Wafers
Steamed Figs
Cup Custard
Stewed Fruit
DINNER
Vegetable Oyster Soup
Macaroni with Kornlet
Canned String Beans
Steamed Rice
Graham Fruit Bread
Cream Rolls
Cranberry Jelly
Fresh Fruit
FIFTIETH WEEK.
FIRST DAY
BREAKFAST
Fresh Fruit
Cerealine Flakes
Baked Potato with Cream Gravy
Toasted Wafers
Whole-Wheat Puffs
Hoe Cake
Baked Chestnuts
Stewed Fruit
DINNER
Velvet Soup
Broiled Potato
Succotash
Baked Squash
Cracked Wheat
Toasted Rolls
Graham Bread
Crusts
Stewed Fruit
Rice Cream Pudding
SECOND DAY
BREAKFAST
Fresh Fruit
Corn Meal Mush
Cream Toast
Cream Rolls
Granola Gems
Graham Bread
Baked Apples
Stewed Fruit
DINNER
Brown Soup
Baked Potato
Stewed Celery
Mashed Peas with Tomato Sauce
Graham Grits
French Rolls
Rye Bread
Toasted Wafers
Stewed Fruit
Apple Snow
THIRD DAY
BREAKFAST
Fresh Fruit
Rolled Wheat
Grape Toast
Graham Crisps
Rye Bread
Graham Puffs
Lemon Apples
Stewed Fruit
DINNER
Cream Pea Soup
Mashed Potato
Mashed Parsnips
Macaroni with Egg
Pearl Wheat with Raisins
Rye Bread
Toasted Wafers
Currant Puffs
Stewed Fruit
California Grapes
FOURTH DAY
BREAKFAST
Fresh Fruit
Oatmeal
Tomato Toast
Whole-Wheat Puffs
Graham Sticks
Corn Cakes
Granola
Baked Apples
Stewed Fruit
DINNER
Parsnip Soup
Potato Rice
Steamed Squash
Baked Beans
Cracked Wheat
Raised Biscuit
Toasted Wafers
Graham Gems
Stewed Fruit
Farina Blancmange with Cranberry Dressing
FIFTH DAY
BREAKFAST
Fresh Fruit
Graham Apple Mush
Blackberry Toast
Macaroni with Cream Sauce
Whole-Wheat Puffs
Graham Bread
Toasted Wafers
Stewed Fruit
DINNER
Baked Bean Soup
Potato Cakes
Scalloped Tomatoes
Stewed Vegetable Oysters
Rice
Graham Bread
Oatmeal Crisps
Beaten Biscuit
Stewed Fruit
Tapioca Jelly
SIXTH DAY
BREAKFAST
Fresh Fruit
Rolled Rye
Snowflake Toast
Toasted Wafers
Graham Bread
Corn Puffs
Citron Apples
Stewed Fruit
DINNER
Vegetable Oyster Soup
Baked Sweet Potato
Mashed Peas
Boiled Beets with Lemon Dressing
Graham Grits
Pulled Bread
Graham Crusts
Stewed Fruit
SABBATH
BREAKFAST
Fresh Fruit
Rice with Fig Sauce
Gravy Toast
Fruit Bread
Toasted Wafers
Cream Rolls
Grape Apples
Stewed Fruit
DINNER
Kornlet Soup
Mashed Sweet Potato
Pease Cakes
Browned Rice
Buns
Pulled Bread
Cream Rolls
Stewed Fruit
Bananas
FIFTY-FIRST WEEK
FIRST DAY
BREAKFAST
Fresh Fruit
Cerealine Flakes
Cream Toast
Graham Puffs
Fruit Bread
Toasted Wafers
Baked Apples
Stewed Fruit
DINNER
Swiss Lentil Soup
Boiled Potatoes with Cream Sauce
Scalloped Tomato
Stewed Vegetable Oysters
Pearl Barley
Graham Bread
Rye Gems
Toasted Wafers
Lemon Apples
Stewed Fruit
SECOND DAY
BREAKFAST
Fresh Fruit
Oatmeal
Vegetable Oyster Toast
Lentil Puree
Toasted Wafers
Corn Puffs
Graham Bread
Stewed Fruit
DINNER
Pea and Tomato Soup
Mashed Potato
Mashed Turnip
Parsnip with Egg Sauce
Graham Grits
Raised Corn Cake
Graham Sticks
Stewed Fruit
Ground Rice Pudding
THIRD DAY
BREAKFAST
Fresh Fruit
Graham Mush with Raisins
Tomato Toast
Graham Bread
Toasted Wafers
Whole-Wheat Puffs
Stewed Fruit
DINNER
Parsnip Soup
Baked Potato
Mashed Squash
Stewed Lima Beans
Cracked Wheat
Graham Bread
Cream Crisps
Pop Overs
Stewed Fruit
Bread Custard
FOURTH DAY
BREAKFAST
Fresh Fruit
Plum Porridge
Dry Toast with Hot Cream
Whole-Wheat Bread
Cream Crisps
Hoe Cake
Granola
Baked Apples
Stewed Fruit
DINNER
Vermicelli Soup
Baked Potato with Pease Gravy
Boiled Beets
Stewed Tomatoes
Graham Grits
Whole-Wheat Bread
Toasted Wafers
Beaten Biscuit
Cranberry Tarts
FIFTH DAY
BREAKFAST
Fresh Fruit
Rolled Oats
Gravy Toast
Baked Sweet Potato
Whole-Wheat Bread
Toasted Wafers
Graham Puffs
Stewed Fruit
DINNER
Tomato and Macaroni Soup
Baked Potatoes with Brown Sauce
Mashed Peas
Stewed Dried Corn
Rice
Whole-Wheat Bread
Toasted Wafers
Rye Gems
Stewed Fruit
Nuts and Oranges
SIXTH DAY
BREAKFAST
Fresh Fruit
Corn Meal Mush
Apricot Toast
Whole-Wheat Puffs
Toasted Wafers
Breakfast Rolls
Steamed Figs
Stewed Fruit
DINNER
Cream Pea Soup
Boiled Potato
Stewed Carrots
Celery
Mashed Chestnuts
Cracked Wheat
Raised Corn Cake
Toasted Wafers
Fruit Bread
Stewed Fruit
Rice Cream Pudding
SABBATH
BREAKFAST
Fresh Fruit
Rolled Oats
Grape Toast
Beaten Biscuit
Roasted Almonds
Stewed Fruit
DINNER
Tomato and Vermicelli Soup
Boiled Macaroni
Canned String Beans
Steamed Rice
Beaten Biscuit
Fruit Bread
Toasted Wafers
Stewed Fruit
Fresh Fruit
FIFTY-SECOND WEEK
FIRST DAY
BREAKFAST
Fresh Fruit
Plum Porridge
Strawberry Toast
Toasted Wafers
Hoe Cake
Graham Puffs
Baked Chestnuts
Stewed Fruit
DINNER
Vegetable Oyster Soup
Baked Potato
Cabbage and Tomato
Hulled Corn or Hominy
Graham Grits
Whole-Wheat Puffs
Graham Sticks
Fruit Bread
Stewed Fruit
Snow Pudding
SECOND DAY
BREAKFAST
Fresh Fruit
Corn Meal Mush
Tomato Toast
Whole-Wheat Puffs
Toasted Wafers
Baked Apples
Stewed Fruit
DINNER
Lentil Soup
Mashed Potato
Boiled Macaroni
Canned Okra and Tomato
Corn Bread
Graham Puffs
Toasted Wafers
Stewed Fruit
Fresh Fruit and Nuts
THIRD DAY
BREAKFAST
Fresh Fruit
Rolled Oats
Dry Toast with Hot Cream
Currant Puffs
Rye Bread
Toasted Wafers
Baked Apples
Stewed Fruit
DINNER
Lima Bean Soup
Scalloped Potato
Mashed Peas
Baked Squash
Celery
Rice with Raisins
Rye Bread
Graham Crusts
Toasted Wafers
Stewed Fruit
Apple Manioca
FOURTH DAY
BREAKFAST
Baked Chestnuts
Rolled Wheat
Gravy Toast
Baked Sweet Potato with Tomato Sauce
Cream Rolls
Graham Puffs
Granola
Stewed Fruit
DINNER
Cream Pea Soup
Baked Potato
Stewed Tomatoes
Scalloped Vegetable Oysters
Graham Grits
Graham Bread
Toasted Wafers
Buns
Stewed Fruit
Apple Tart
FIFTH DAY
BREAKFAST
Fresh Fruit
Cracked Wheat
Vegetable Oyster Toast
Graham Bread
Crusts
Toasted Wafers
Baked Apples
Stewed Fruit
DINNER
Potato Soup
Baked Beans
Stewed Parsnips
Pearl Wheat
Graham Bread
Currant Puffs
Toasted Wafers
Stewed Fruit
Rice Cream Pudding
SIXTH DAY
BREAKFAST
Fresh Fruit
Graham Mush with Dates
Snowflake Toast
Graham Bread
Toasted Wafers
Whole-Wheat Puffs
Baked Apples
Stewed Fruit
DINNER
Black Bean Soup
Mashed Potato
Kornlet and Tomato
Macaroni baked with Granola
Farina
Graham Bread
Crescents
Cream Rolls
Stewed Fruit
Cracked Wheat Pudding
SABBATH
BREAKFAST
Fresh Fruit
Rolled Oats
Blackberry Toast
Pulled Bread
Buns
Beaten Biscuit
Baked Chestnuts
Citron Apples
Stewed Fruit
DINNER
Canned Green Pea Soup
Broiled Potato
Macaroni with Egg Sauce
Steamed Rice with Raisins
Buns
Beaten Biscuit
Toasted Wafers
Stewed Fruit
Farina Pie
COUNTING THE COST.
The expense of the menus given will vary somewhat with the locality and the existing market prices. The following analysis of several similar bills of fare used in widely different localities will serve to show something of the average cost. The first of these were taken at random from the daily menus, during the month of January, of a Michigan family of seventeen persons, grown persons and hearty, growing children, none younger than six years. In the estimates made of the cost of material, wherever fractions occurred, the next higher whole number was taken. No butter was used, a small pitcher of cream for each individual supplying its place. The milk used for cooking was not counted, since in this case most of the cream had been removed, and its cost reckoned at the entire cost of the milk itself, or twenty cents a quart, allowing four quarts of milk at five cents a quart for one quart of cream.
BILLS OF FARE.
BREAKFAST
Fresh Apples
Toasted Whole-Wheat Wafers
Rolled Wheat with Cream
Grape Toast
Whole-Wheat Puffs
Toasted Wafers
Baked Sweet Apples
Stewed Prunes
Cream
Hot Milk
_Cost:_
Apples (fresh and baked), one half peck, 10c.;
one lb. rolled wheat, 5c.;
one and one half lbs. zwieback for toast, 15c.;
one pint of canned grape pulp for toast, 12c.;
puffs (for which beside milk, three eggs at 25c. per doz., and one and
one half lbs. whole-wheat flour at 5c. per lb. were used), 14c.;
two and one half lbs. of California prunes, 37c.;
two qts. cream, an amount quite sufficient for moistening
the toast and supplying a small cream cup for each individual, 40c.;
two lbs. of toasted whole-wheat wafers, 20c.
--making the entire cost of breakfast $1.53, or
exactly nine cents per person.
DINNER
Lima Bean Soup
Baked Potato with Cream Sauce
Scalloped Vegetable Oysters
Graham Grits
Whole-Wheat Bread
Whole-Wheat Wafers, Toasted
Canned Cherries
Citron Apples with Whipped Cream
Cream
Hot Milk
_Cost:_
One and one fourth lbs. Lima beans, 9c.;
one half peck of potatoes, 12c.;
one lb. Graham grits, 5c.;
1 loaf whole-wheat bread, 10c.;
2-1/4 lbs. whole-wheat wafers, 23c.;
canned cherries, 25c.;
apples and citron, 10c.;
3 bunches vegetable oysters, 15c.;
cream (1 cup for the soup, one for the cream sauce, and one for whipped
cream, beside three and one fourth pints for individual use), 50c.;
flour and sugar for cooking, 10c.
Total, $1.69--a little less than ten cents each.
BREAKFAST NO. 2
Bananas
Oatmeal
Gravy Toast
Graham Gems
Toasted Wafers
Apple Sauce
Cream
Hot Milk
_Cost:_
1 1/2 doz. bananas, 45c.;
toast, 15c.;
cream for gravy, 5c.;
material for gems (Graham flour, milk,
and a small portion of cream), 8c.;
apple sauce, 10c.;
wafers, 20c.;
cream for individual use, 30c.;
sugar, 5c.
Total, $1.46, or a trifle more than 8 cents apiece.
DINNER NO. 2
Tomato and Macaroni Soup
Boiled Potato with Gravy
Mashed Peas
Pearl Barley with Raisins
Whole-Wheat Bread
Toasted Wafers
Canned Berries
Apple Tapioca with Cream
Cream
Hot Milk
_Cost:_
For the soup was required two cans of tomatoes at 10c. each,
2 oz. macaroni at 15c. per lb., and one cup of cream, 27c.;
1/2 peck of potatoes, 12c.;
1 1/2 lbs. peas, 6c.;
1 lb. pearl barley, 5c.;
1/3 lb. raisins, 5c.;
1/2 lb. tapioca, 3c.;
apples, 20c.;
cream, 50c.;
canned fruit, 25c.;
flour and sugar, 4c.
Total, $1.70--ten cents apiece for each member of the household.
The following bills of fare were used by an Iowa family of six persons. The prices given were those current in that locality in the month of March.
BREAKFAST
Apples
Rolled Oats
Tomato Toast
Toasted Wafers
Graham Gems
Patent Flour Bread
Dried Apple Sauce
Cream
Hot Milk
_Cost:_
One sixth peck of apples, 3 1/3c.;
one third lb. rolled oats, 1 2/3c.;
three fourths lb. whole-wheat wafers, 7 1/2c.;
one half can tomatoes, 5c.;
bread for table and for toast, 10c.;
material for gems, 3 1/2c.;
dried apples, 6c.;
sugar, 2c.;
cream and milk, 15c.
Average cost for each person, 9 1/2 cents.
DINNER
Canned Corn Soup with Croutons
Scalloped Tomato
Parsnip with Egg Sauce
Graham Mush
Buns
Whole-Wheat Bread
Cup Custard
Cream
Hot Milk
_Cost:_
One can of corn, 10c.;
tomatoes (using the half can left over from breakfast), 5c.;
bread for the table, for the scalloped tomatoes,
and for croutons for the soup, 10c.;
parsnips, 5c.;
buns, 5c.;
four eggs, 6 1/2c.;
milk and cream, 15c.;
sugar, 2c.;
Graham flour, 1c.
Average cost, 10 cents apiece.
The material for the bills of fare given on the next page was reckoned at prices current in a city in northern West Virginia, in the autumn, and was for a family of six persons.
BREAKFAST
Browned Rice
Graham Crisps
Whole-Wheat Puffs
Dried Peach Sauce
Cream
Hot Milk
_Cost:_
One half doz. bananas, 10c.;
one half lb. rice, 5c.;
puffs, 5c; crisps
2-1/3c.;
one lb. dried peaches, 8c.;
2 qts. milk, 10c.;
sugar, 1-1/2c.
Total, 42 cents, or 7 cents for each individual.
DINNER
Tomato Soup with Croutons
Baked Potatoes
Mashed Peas
Rolled Wheat
Whole-Wheat Bread
Orange Rice
Cream
Hot Milk
_Cost:_
One half peck tomatoes, 7-1/2c.;
one fourth peck potatoes, 5c.;
one half lb. rolled wheat, 2-1/2c.;
one fourth loaf of bread to make croutons, 2-1/2c,;
whole-wheat bread, 5c.;
one half doz. oranges,12-1/2c.;
one half lb. rice, 5c.;
two qts. milk, 10c.
Total, 60 cents, or exactly 10 cents apiece.
The following four days' bills of fare,--the first two served by a Michigan lady to her family of four persons, the second used by an Illinois family of eight,--although made up of much less variety, serve to show how one may live substantially even at a very small cost.
BREAKFAST NO. 1
Apples
Graham Mush with Dates
Toasted Wafers
Bread
Dried Apples Stewed with Cherries
Milk
Cream
_Cost:_
Apples, 4c.;
Graham mush and dates, 3c.;
toasted wafers, 3c.;
bread, 2c.;
sauce, 3c.;
milk and cream, 5c.
Total, 20 cents, or 5 cents apiece.
DINNER NO. 1
Baked Potatoes with Gravy
Mashed Peas
Oatmeal Blancmange
Whole-Wheat Bread
Stewed Fruit
Milk
Cream
_Cost:_
Mashed peas, 3c.;
baked potato and gravy, 3c.;
whole-wheat bread, 2c.;
milk and cream, 5c.;
Oatmeal Blancmange, 2c.;
Sauce, 5c.
Total cost, 20 cents, or 5 cents apiece.
BREAKFAST NO. 2
Apples
Graham Grits
Zwieback
Cream
Milk
_Cost:_
Apples, 4c.;
Graham grits, 2c.;
Graham gems, 5c.;
Zwieback, 2c.;
cream and milk, 5c.
Total, 20 cents, or 5 cents per person.
DINNER NO. 2
Pea and Tomato Soup
Scalloped Potatoes
Graham Rolls
Rice Custard
Milk
Cream
_Cost:_
Soup, 4c.;
potatoes, 1c.;
rolls 4c.;
milk and cream, 5c.;
rice custard, 6c.
Total, 20 cents, or 5 cents each.
BREAKFAST NO. 3
Baked Apples
Graham Grits with Cream
Cream Toast
Graham Gems
Graham and Whole-Wheat Wafers
Stewed Prunes
BREAKFAST NO. 4
Oatmeal with Cream
Blueberry Toast
Breakfast Rolls
Graham and Whole-Wheat Wafers
Stewed Apples
DINNER NO. 3
Bean Soup with Croutons
Mashed Potatoes
Pearl Wheat
Macaroni with Tomato Sauce
Oatmeal Crackers
Patent Flour Bread
Fresh Apples
DINNER NO. 4
Rice Soup
Baked Potatoes with Cream Gravy
Baked Beans
Graham Crackers
Whole-Wheat Bread
Fresh Apples
Farina with Cream
Material necessary to furnish these four meals for eight persons,--
Six lbs. flour, 18c.;
two lbs. crackers, different varieties, 20c.;
pearl wheat, oatmeal, graham grits, and farina, one half lb. each, 10c.;
one peck apples, 30c.;
prunes, 10c.;
one half lb. rice, 3-1/2c.;
two lbs. beans, 8c.;
one can tomatoes, 10.;
one half peck of potatoes, 13c.;
blueberries, 10c.;
eight qts. milk, 32c.;
macaroni, 5c.;
sugar, 1-1/2c.
Total, $1.71, or cost to each individual, 5-2/3 cents a meal.
TABLE TOPICS.
The food on which the man who would be healthy should live must be
selected so as to ensure variety without excess.--_Dr. Richardson._
Hearty foods are those in which there is an abundance of potential
energy.--_Prof. Atwater._
AN OLD-FASHIONED RECIPE FOR A LITTLE HOME COMFORT.--Take of thought
for self one part, two parts of thought for family; equal parts of
common sense and broad intelligence, a large modicum of the sense of
fitness of things, a heaping measure of living above what your
neighbors think of you, twice the quantity of keeping within your
income, a sprinkling of what tends to refinement and aesthetic
beauty, stirred thick with the true brand of Christian principle,
and set it to rise.--_Sel._
For all things have an equal right to live.
'T is only just prerogative we have;
But nourish life with vegetable food,
and shun the sacrilegious taste of blood.--_Ovid._
A BATCH OF DINNERS
HOLIDAY DINNERS,
A Special dinner for a holiday celebration has so long been a time-honored custom in most families, that the majority of housewives consider it indispensable. While we admire the beautiful custom of gathering one's friends and neighbors around the hospitable board, and by no means object to a special dinner on holiday occasions, yet we are no wise in sympathy with the indiscriminate feastings so universally indulged in at such dinners, whereby stomachs are overloaded with a decidedly unhealthful quality of food, to be followed by dull brains and aching heads for days to come.
And this is not the extent of the evil. Holiday feasting undoubtedly has much to do with the excessive use of intoxicants noticeable at such times. Tempted to overeat by the rich and highly seasoned viands which make up the bill of fare, the heaviness resulting from a stomach thus overburdened creates a thirst not readily satisfied. A person who has noted how frequently one is called upon to assuage thirst after having eaten too heartily of food on any occasion, will hardly doubt that indigestible holiday dinners are detrimental to the cause of total abstinence.
Then, for the sake of health and the cause of temperance, while an ample repast is provided, let not the bill of fare be so lavish as to tempt to gormandizing; and let the viands be of the most simple and wholesome character practicable, although, of course, inviting. As an aid in this direction, we offer the following bills of fare;--
THANKSGIVING MENUS.
NO. 1
Tomato Soap with Pasta d'Italia
Stuffed Potatoes
Canned Asparagus
Pulp Succotash
Celery
Graham Grits
Fruit Rolls
Graham Puffs
Buns
Canned Peaches
Pumpkin Pie
Baked Chestnuts
Grape Apples
Fresh Fruits
NO. 2
Vegetable Oyster Soup
Potato Puff
Roasted Sweet Potatoes
Parsnip Stewed with Celery
Beet Salad
Boiled Wheat with Raisins
Cream Crisps
Whole-Wheat Bread
Crescents with Peach Jelly
Canned Fruit
Cranberry Tarts
Almonds and Pecans
HOLIDAY MENUS.
NO. 1
Canned Corn Soup
Mashed Sweet Potato
Macaroni with Tomato Sauce
Canned Wax Beans or Cabbage Salad
Steamed Rice
Graham Puffs
Fruit Bread
Toasted Wafers
Canned Strawberries
Malaga Grapes
Loaf Cake with Roasted Almonds
Bananas in Syrup
NO. 2
Pea and Tomato Soup
Ornamental Potatoes
Scalloped Vegetable Oysters
Egg and Macaroni
Farina with Fig Sauce
Sally Lunn Gems
Beaten Biscuit
Graham Bread
Apply Jelly
Canned Gooseberries
Prune Pie with Granola Crust
Citron Apples
Pop Corn
PICNIC DINNERS
A picnic, to serve its true end, ought to be a season of healthful recreation; but seemingly, in the general acceptation of the term, a picnic means an occasion for a big dinner composed of sweets and dainties, wines, ices, and other delectable delicacies, which tempt to surfeiting and excess. The preparation necessary for such a dinner usually requires a great amount of extra and wearisome labor, while the eating is very apt to leave results which quite overshadow any benefit derived from the recreative features of the occasion. It is generally supposed that a picnic is something greatly conducive to health; but where everything is thus made subservient to appetite, it is one of the most unhygienic things imaginable.
The lunch basket should contain ample provision for fresh-air-sharpened appetites, but let the food be as simple as possible, and of not too great variety. Good whole-wheat or Graham bread in some form, with well sterilized milk and cream, or a soup previously prepared from grains or legumes, which can be readily heated with the aid of a small alcohol or kerosene stove, and plenty of fruit of seasonable variety, will constitute a very good bill of fare. If cake is desirable, let it be of a very simple kind, like the buns or raised cake for which directions are given in another chapter. Beaten biscuits, rolls, and crisps are also serviceable for picnic dinners. Fruit sandwiches--made by spreading slices of light whole-wheat or Graham bread with a little whipped cream and then with fresh fruit jam lightly sweetened, with fig sauce or steamed figs chopped, steamed prunes or sliced bananas--are most relishable. These should be made on the ground, just before serving, from material previously prepared. An egg sandwich may be prepared in the same manner by substituting for the fruit the hard-boiled yolks of eggs chopped with a very little of the whitest and tenderest celery, and seasoned lightly with salt. Two pleasing and palatable picnic breads may be made as follows:--
_RECIPES._
PICNIC BISCUIT.--Prepare a dough as for Raised Biscuit, page 145, and when thoroughly kneaded the last time, divide, and roll both portions to about one fourth of an inch in thickness. Spread one portion with stoned dates, or figs that have been chopped or cut fine with scissors, cover with the second portion, and cut into fancy shapes. Let the biscuits rise until very light, and bake. Wash the tops with milk to glace before baking.
FIG WAFERS.--Rub together equal quantities of Graham meal, and figs that have been chopped very fine. Make into a dough with cold sweet cream. Roll thin, cut in shape, and bake.
If provision can be made for the reheating of foods, a soup, or grain, macaroni with tomato sauce, or with egg or cream sauce, or some similar article which can be cooked at home, transported in sealed fruit cans, and reheated in a few moments on the grounds, is a desirable addition to the picnic bill of fare.
Recipes for suitable beverages for such occasions will be found in the chapter on Beverages.
SCHOOL LUNCHES.
Mothers whose children are obliged to go long distances to school, are often greatly perplexed to know what to put up for the noonday lunch which shall be both appetizing and wholesome. The conventional school lunch of white bread and butter, sandwiches, pickles, mince or other rich pie, with a variety of cake and cookies, is scarcely better than none at all; since on the one hand there is a deficiency of food material which can be used for the upbuilding of brains, muscles, and nerves; while on the other hand it contains an abundance of material calculated to induce dyspepsia, headache, dullness of intellect, and other morbid conditions. Left in an ante-room, during the school session, until, in cold weather, it becomes nearly frozen, and then partaken of hurriedly, that there may be more time for play, is it to be wondered at that the after-dinner session drags so wearily, and that the pupils feel sleepy, dull, and uninterested? Our brains are nourished by blood made from the food we eat; and if it be formed of improper or unwholesome food, the result will be a disordered organ, incapable of first-class work.
Again, the extra work imposed upon the digestive organs and the liver in getting rid of the excess of fats and sugar in rich, unwholesome foods, continually overtaxes these organs.
It can hardly be doubted that a large majority of the cases of so-called overwork from which school children suffer, are caused by violation of hygienic laws regarding food and diet rather than by an excess of brain work; or in other words, had the brain been properly nourished by an abundance of good, wholesome food, the same amount of work could have been easily accomplished with no detriment whatever.
Whenever practicable, children should return to their homes for the midday lunch, since under the oversight of a wise mother there will be fewer violations of hygienic laws, and the walk back to the school room will be far more conducive to good digestion than the violent exercise or the sports so often indulged in directly after eating. When this is impracticable, let the lunch be as simple as possible, and not so ample as to tempt the child to overeat. Good whole-wheat or Graham bread of some kind, rolls, crisps, beaten biscuit, sticks, fruit rolls, and wafers, with a cup of canned fruit or a bottle of rich milk as an accompaniment, with plenty of nice, fresh fruits or almonds or a few stalks of celery, is as tempting a lunch as any child need desire. It would be a good plan to arrange for the heating of a portion of the milk to be sipped as a hot drink. In many school rooms the ordinary heating stove will furnish means for this, or a little alcohol stove or a heating lamp may be used for the purpose, under the supervision of the teacher.
Furnish the children with apples, oranges, bananas, pears, grapes, filberts, and almonds in place of rich pie and cake. They are just as cheap as the material used for making the less wholesome sweets, and far easier of digestion. An occasional plain fruit or grain pudding, cup custard, or molded dessert may be substituted for variety. Fruit sandwiches, or a slice of Stewed Fruit Pudding prepared as directed on page 308 are also suitable for this purpose.
Rice prepared as directed below makes a wholesome and appetizing article for the lunch basket:--
CREAMY RICE.--Put a pint of milk, one quarter of a cup of best Carolina rice, a tablespoonful of sugar, and a handful of raisins into an earthen-ware dish, and place on the top of the range where it will heat very slowly to boiling temperature. Stir frequently, so that the rice will not adhere to the bottom of the dish. When boiling, place in the oven, and bake till the rice is tender, which can be ascertained by dipping a spoon into one side and taking out a few grains. Twenty minutes will generally be sufficient.
Much care should be used in putting up the lunch to have it as neat and dainty as possible. A basket of suitable size covered with a clean white napkin is better for use than the conventional dinner pail, in which air-tight receptacle each food is apt to savor of all the others, making the entire contents unappetizing, if not unwholesome.
SABBATH DINNERS.
One of the most needed reforms in domestic life is a change to more simple meals on the Sabbath. In many households the Sabbath is the only day in the week when all the members of the family can dine together, and with an aim to making it the most enjoyable day of all, the good housewife provides the most elaborate dinner of the week, for the preparation of which she must either spend an unusual amount of time and labor the day previous or must encroach upon the sacred rest day to perform the work.
Real enjoyment ought not to be dependent upon feasting and gustatory pleasures. Plain living and high thinking should be the rule at all times, and especially upon the Sabbath day. Nothing could be more conducive to indigestion and dyspepsia than this general custom of feasting on the Sabbath. The extra dishes and especial luxuries tempt to over-indulgence of appetite; while the lack of customary exercise and the gorged condition of the stomach incident upon such hearty meals, fosters headaches and indigestion and renders brain and mind so inactive that the participants feel too dull for meditation and study, too sleepy to keep awake during service, too languid for anything but dozing and lounging, and the day that should have fostered spiritual growth is worse than thrown away. Nor is this all; the evil effects of the indigestion occasioned are apt to be felt for several succeeding days, making the children irritable and cross, and the older members of the family nervous and impatient,--most certainly an opposite result from that which ought to follow a sacred day of rest.
Physiologically such feasting is wrong. The wear and consequent repair incident upon hard labor, calls for an equivalent in food; but when no labor is performed, a very moderate allowance--is all that is necessary, and it should be of easy digestibility. Let the Sabbath meals be simple, and served with abundant good cheer and intelligent thought as an accompaniment.
Let as much as possible of the food be prepared and the necessary work be done the day previous, so that the cook may have ample opportunity with the other members of the family to enjoy all Sabbath privileges. This need by no means necessitate the use of cold food nor entail a great amount of added work in preparation. To illustrate, take the following--
SABBATH BILL OF FARE.
BREAKFAST
Fresh Fruit
Rolled Wheat with Cream
Prune Toast
Whole-Wheat Bread
Toasted Waters
Buns
Fresh Strawberries
DINNER
Canned Green Corn Soup
Creamed Potato
Green Peas
Tomato and Macaroni
Rice
Toasted Wafers
Beaten Biscuit
Buns
Canned Peaches
Fruit and Nuts
Both the rolled wheat and rice may be prepared the day previous, as may also the prune sauce for the toast, the buns, bread, and nearly all the other foods. The potatoes can be boiled and sliced, the corn for the soup rubbed through the colander and placed in the ice chest, the green peas boiled but not seasoned, and the macaroni cooked and added to the tomato but not seasoned. The berries may be hulled, the nuts cracked, and the canned fruit opened. If the table is laid over night and covered with a spread to keep off dust, a very short time will suffice for getting the Sabbath breakfast. Heat the rolled wheat in the inner dish of a double boiler. Meanwhile moisten the toast; and heat the prune sauce.
To prepare the dinner, all that is necessary is to add to the material for soup the requisite amount of milk and seasoning, and heat to boiling; heat and season the peas and macaroni; make a cream sauce and add the potatoes; reheat the rice, which should have been cooked by steaming after the recipe given on page 99.
All may be done in half an hour, while the table is being laid, and with very little labor.
TABLE TOPICS.
WATER.
To the days of the aged it addeth length;
To the might of the strong it addeth strength;
It freshens the heart, it brightens the sight;
'T is like quaffing a goblet of morning light.
--_Sel._
It is said that Worcester sauce was first introduced as a medicine,
the original formula having been evolved by a noted physician to
disguise the assafetida which it contains, for the benefit of a
noble patient whose high living had impaired his digestion.
The turnpike road to people's hearts I find
Lies through their mouth, or I mistake mankind.--_Dr. Wolcott._
A good dinner sharpens wit, while it softens the heart.--_Daran._
Small cheer and great welcome make a merry feast.--_Shakespeare._
INDEX.
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Science in the KitchenChapter XXIII: Part 23
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