Roast or broiled chicken (no stuffing or gravy); green peas; lettuce and cucumber salad with ½ tablespoon French dressing; baked apple (no cream).
WEDNESDAY
BREAKFAST
¾ cup strawberries with rounding teaspoon powdered sugar; ½ cup oatmeal with ¼ cup skimmed milk and 1 level teaspoon sugar; glass of skimmed milk.
LUNCHEON
Cream of tomato soup; medium serving cold meat; 2 thin slices rye bread; 1 small pat butter; ½ small cantaloupe.
DINNER
Broiled sirloin steak, moderate serving; 1 ear corn on cob; tomato and lettuce salad, with ½ tablespoon French dressing; 1 small pat butter; cup custard (small).