Head lettuce salad is universally popular and may appear at every meal.
In salad dressings, there should always be a cooked dressing, French dressing and mayonnaise. Other varieties may be added as desired.
Desserts
Variety in desserts includes:
Fruit in some form.
A pudding with a dough or bread foundation.
Two cold puddings.
One kind of ice cream.
One kind of cake.
One kind of pie.
One-crust and two-crust pies should so far as possible be alternated in successive menus.
Two or more kinds of pie may be demanded, but when possible patrons should be educated to other choices in desserts.
Beverages
Milk should be served in bottles (with provision for opening).