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

    Tomato Cream Soup
    Scalloped Potatoes
    Baked or Stewed Beans
    Macaroni Baked with Granola
    Rice
    Vienna Bread
    Toasted Rolls
    Whole-Wheat Puffs
    Stewed Fruit
    Prune Dessert
    Nuts

    FIFTH DAY

    BREAKFAST

    Fresh Fruit
    Rolled Wheat
    Gravy Toast
    Graham Bread
    Breakfast Rolls
    Rice and Corn Cakes
    Baked Apples
    Roasted Almonds
    Stewed Fruit

    DINNER

    Pea and Tomato Soup
    Mashed Potato
    Mashed Parsnips
    Succotash
    Graham Grits
    Raised Corn Bread
    Graham Gems
    Toasted Rolls
    Stewed Fruit
    Rice and Tapioca Pudding

    SIXTH DAY

    BREAKFAST

    Fresh Fruit
    Graham Grits Gruel with Croutons
    Strawberry Toast
    Macaroni with Raisins
    Cream Rolls
    Corn Bread
    Graham Puffs
    Stewed Fruit

    DINNER

    Swiss Lentil Soup
    Potato Cakes
    Chopped Cabbage
    Stewed Corn and Tomatoes
    Pearl Barley
    Toasted Rolls
    Graham Bread
    Pop Overs
    Stewed Fruit
    Bread Pudding or Fresh Fruit

    SABBATH

    BREAKFAST

    Fresh Fruit
    Rolled Oats
    Prune Toast
    Currant Buns
    Beaten Biscuit
    Toasted Wafers
    Baked Apples
    Stewed Fruit
    White Custard in Cups

    DINNER

    Cream Barley Soup
    Baked Potatoes with Tomato Cream Sauce
    Stewed Lima Beans
    Rice
    Graham Bread
    Beaten Biscuit
    Toasted Wafers
    Stewed Fruit
    Apple Pie
    Oranges

    FIFTEENTH WEEK

    FIRST DAY

    BREAKFAST

    Fresh Fruit
    Graham Fruit Mush
    Dry Toast with Hot Cream
    Whole-Wheat Puffs
    Toasted Beaten Biscuit
    Graham Bread
    Baked Bananas
    Stewed Fruit

    DINNER

    Bean and Potato Soup
    Mashed Potato
    Cabbage Celery
    Scalloped Tomato
    Lentil Puree
    Cerealine
    Graham Bread
    Corn Puffs
    Toasted Wafers
    Stewed Fruit
    Rice and Tapioca Pudding

    SECOND DAY

    BREAKFAST

    Fresh Fruit
    Rolled Oats
    Tomato Toast
    Whole-Wheat Puffs
    Toasted Wafers
    Graham Bread
    Macaroni with Cream Sauce
    Granola
    Stewed Fruit

    DINNER

    Canned Corn Soup
    Broiled Potato
    Stewed Parsnips
    Mashed Peas
    Farina with Maple Syrup
    Graham Puffs
    Cream Crisps
    Stewed Fruit
    Lemon Apples with Almond Sauce

    THIRD DAY

    BREAKFAST

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