DINNER FOR EACH DAY OF THE WEEK.
Monday.—Macaroni soup, asparagus on toast, mashed potatoes, sago-apple pudding or rice snow.
Tuesday.—Noodle soup, raw oysters, potato puffs, succotash, baked macaroni, cold slaw, baked rice pudding or apple-tapioca pudding, fruit.
Wednesday.—Tomato soup, fresh fish, mashed potatoes, beets, baked Indian pudding or rhubarb pie.
Thursday.—Vegetable soup, tomatoes on toast, creamed potatoes, stewed macaroni, corn, cracked-wheat pudding or cornstarch blanc-mange, fruit.
Friday.—Rice soup, creamed codfish, green peas, spinach, boiled potatoes, strawberry shortcake or fruit blanc-mange.
Saturday.—Potato soup, macaroni and cheese, vegetable oysters, creamed cabbage, baked rice omelet, fruit shortcake, fruit.
Sunday.—Baked chicken, sweet potatoes, celery, unleavened bread, potato puffs, corn, farina blanc-mange with jelly, nuts and fruits.
Copy this bill of fare and paste in the kitchen, where it will be handy to refer to. If one is not accustomed to the use of grains it requires some patience to learn to prepare the food so that it will prove both nourishing and satisfactory to a delicate appetite. See chapter on dietetics for recipes.
The following table has been carefully prepared from Payen’s food analysis. It will afford assistance in selecting appropriate diet, and should be studied with care.