LUNCHEON
Fruit salad, mayonnaise; raisin bread and cream cheese sandwich; doughnut; glass of milk.
DINNER
Substantial soup such as minestrone, chowder, petite marmite or pot au feu; roast chicken or duck with stuffing and gravy; candied sweet potatoes; green peas; 2 rolls or bread; 1 square butter; raw fruit, honey-dew melon or ½ cantaloupe; coffee.
FRIDAY
BREAKFAST
6 stewed prunes and juice; cornflakes with ½ cup top milk or cream and 1 teaspoon sugar; 2 slices hot buttered toast and marmalade or jam; 1 glass milk.
LUNCHEON
Cream of pea soup; ham omelette; French fried potatoes; 2 slices buttered toast or bread; strawberry ice cream; tea as desired.