Science in the Kitchen. eBook

This eBook from the Gutenberg Project consists of approximately 914 pages of information about Science in the Kitchen..

Science in the Kitchen. eBook

This eBook from the Gutenberg Project consists of approximately 914 pages of information about Science in the Kitchen..

    DINNER

    Plain Rice Soup
    Potato Snowballs
    Carrots with Egg Sauce
    Mashed Beans
    Rolled Wheat
    Fruit Loaf
    Crusts
    Toasted Wafers
    Stewed Fruit
    Apple Tart

    SIXTH DAY

    BREAKFAST

    Fresh Fruit
    Rolled Oats
    Prune Toast
    Graham Rolls
    Fruit Bread
    Bean Gems
    Stewed Fruit

    DINNER

    Vegetable Broth
    Baked Potato
    Scalloped Vegetable Oysters
    Hulled Corn
    Pearl Barley
    Toasted Wafers
    Zwieback
    Whole-Wheat Puffs
    Stewed Fruit
    Floating Islands
    Oranges

    SABBATH

    BREAKFAST

    Fresh Fruit
    Rolled Wheat with Raisins
    Blackberry Toast
    Graham Raised Biscuit
    Toasted Wafers
    Breakfast Rolls
    Stewed Fruit
    Baked Sour Apples

    DINNER

    Canned Green Corn Soup
    Stewed Potato
    Macaroni with Tomato Sauce
    Rice
    Buns
    Toasted Wafers
    Beaten Biscuit
    Stewed Fruit
    Bread Custard
    Almonds

    SEVENTH WEEK

    FIRST DAY

    BREAKFAST

    Fresh Fruit
    Cerealine Flakes
    Dry Toast with Hot Cream
    Whole-Wheat Puffs
    Toasted Rolls
    Steamed Figs
    Stewed Fruit

    DINNER

    Cream Barley Soup
    Steamed Potatoes with Cream Sauce
    Baked Parsnips
    Scalloped Beans
    Browned Rice
    Toasted Wafers
    Whole Wheat Puffs
    Graham Crisps
    Stewed Fruit. 
    Cocoanut Blancmange or Fresh Fruit

    SECOND DAY

    BREAKFAST

    Fresh Fruit
    Rice with Lentil Gravy
    Snowflake Toast
    Crusts
    Toasted Wafers
    Corn Puffs
    Baked Apples
    Stewed Fruit

    DINNER

    Combination Soup
    Baked Potato
    Mashed Squash
    Turnips in Juice
    Graham Grits
    Graham Crisps
    Whole-Wheat Bread
    Zwieback
    Stewed Fruit
    Orange Float

    THIRD DAY

    BREAKFAST

    Fresh Fruit
    Rolled Wheat
    Lentil Toast
    Granola
    Toasted Wafers
    Graham Puffs
    Creamed Potatoes
    Celery
    Stewed Fruit

    DINNER

    Bean and Tomato Soup
    Mashed Potatoes
    Scalloped Vegetable Oysters
    Macaroni with Tomato Sauce
    Cracked Wheat
    Corn Bread
    Whole-Wheat Puffs
    Graham Crackers
    Stewed Fruit
    Apples or Bananas

    FOURTH DAY

    BREAKFAST

    Fresh Fruit
    Corn Meal Mush
    Apple Toast
    Rye Bread
    Pop Overs
    Toasted Wafers
    Roasted Almonds
    Stewed Fruit

Copyrights
Project Gutenberg
Science in the Kitchen. from Project Gutenberg. Public domain.