A WEEK’S MENU
| FIRST DAY | |
| Breakfast | |
| Fresh Fruit | |
| Oatmeal Mush | Breakfast Rolls |
| Zwieback | Stewed Fruit |
| Cereal | Coffee |
| Dinner | |
| Split Pea Soup | |
| Mashed Potatoes with Brown Sauce | |
| Scalloped Tomatoes Brown Bread | |
| French Rolls | Baked Apples |
| Rice Custard | |
| SECOND DAY | |
| Breakfast | |
| Fresh Fruit | |
| Corn Flakes | |
| Graham Gems | Whole Wheat Crisps |
| Egg Toast | Cereal Coffee |
| Dinner | |
| Potato Soup | |
| Boiled Potatoes | Baked Beans |
| Stewed Cauliflower | |
| Brown and White Bread | Rusks |
| Bananas | Pumpkin Pie |
| THIRD DAY | |
| Breakfast | |
| Boiled Rice | |
| Baked Potatoes | Plain Omelet |
| Cream Toast | Sticks |
| Hot Milk | |
| Dinner | |
| Bean Soup | |
| Mashed Potatoes | Stewed Turnips |
| Brown and White Bread | |
| Peach Pie | Fruit Biscuit |
| FOURTH DAY | |
| Breakfast | |
| Fresh Apples | Cream of Wheat |
| Toast with Cream | |
| Rice Waffles | Stewed Pears |
| Cereal | Coffee |
| Dinner | |
| Lentil Soup | |
| Baked Sweet Potatoes, Cream Sauce | |
| Tomato Salad | |
| Boiled Beans with Rice | |
| Corn-meal Gems | Sago Pudding |
| FIFTH DAY | |
| Breakfast | |
| Fresh Fruit | |
| Graham Mush with Dates | |
| Oatmeal | Gems Baked Sweet Apples |
| Berry Toast | Cambric Tea |
| Dinner | |
| Vegetable Soup | |
| Potatoes with Cream | Stewed Asparagus |
| Boiled Sweet Corn | |
| Brown and White Bread | |
| Stewed Prunes | Cream Pie |
| SIXTH DAY | |
| Breakfast | |
| Corn-meal Mush | |
| Rice Cakes | Stewed Fruit |
| Whole Wheat Bread | Egg Toast |
| Cereal Coffee or Hot Milk | |
| Dinner | |
| Rice Soup | |
| Mashed Potatoes | Green Peas |
| Succotash | |
| Brown and White Bread | |
| Apple Float | Raised Biscuits |
| SABBATH | |
| Breakfast | |
| Oranges and Bananas | |
| Graham Mush with Dates | |
| Stewed Prunes | |
| Parker House Rolls | |
| Brown and White Bread | |
| Cereal | Coffee |
| Dinner | |
| Split Pea and Vermicelli Soup | |
| Baked Beans | |
| Warmed-up Potatoes | Fruit Buns |
| Brown and White Bread | |
| Lemon or Prune Pie | Orangeade |
| Fresh Fruit and Nuts | |
Note.—The above is simply suggestive, and may be simplified, enlarged, or varied as desired. It is not supposed that every person shall necessarily eat everything indicated for each meal. Some will prefer the grain and vegetable dishes; others the grain and fruit. If a third meal is eaten, either at middle or close of day, it should be light and simple,—a mere lunch.
[“REMEMBER THE SABBATH DAY TO KEEP IT HOLY”]
SABBATH DINNERS
The Sabbath is the day of rest. In order that it may be devoted by all to religious exercises, holy meditation, and spiritual delight, it should be as free as possible from the ordinary duties and cares of life. To make it thus, preparation on the day before is necessary. The Lord calls the day before the Sabbath “the preparation” day. Luke 23:54. Of the work to be done on this day he says: “To-morrow is the rest of the holy Sabbath unto the Lord: bake that which ye will bake to-day, and seethe [boil] that ye will seethe; and that which remaineth over lay up for you to be kept until the morning.” Ex. 16:23.
The Sabbath should not be made a day of feasting. The labor of the week being laid aside, a moderate amount of plain, wholesome food is all that is necessary. To gormandize on this day, as is the custom with many, causes the mind to become dull and stupid, and unfits it for spiritual devotion.
With proper planning, very little, if any, cooking need ever be done on the Sabbath, aside from simply warming over some of the foods prepared the previous day.
Brown bread, fruit bread-sticks, or French rolls; warmed up potatoes, or potatoes with cream; baked or boiled beans; split pea or lentil soup, with croutons; sago, tapioca, or some other simple pudding or pie; canned or stewed fruit; and fresh fruits and nuts, make an excellent Sabbath dinner. All these may be prepared on the previous day. The potatoes may be boiled ready to warm up, the beans baked or boiled, the peas or lentils cooked and rubbed through a colander ready to add the seasoning and necessary water for soup, the croutons prepared, the fruit stewed, the pudding or pie baked, and the nuts cracked. Then the dinner may be made ready quickly, and with but little effort.