A Week of Spring
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.
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