G
range-le-Conts,
L7sh, gune 1919.
Cl + -
the following monus are offered in response to questions as to
sil balanced and nourishing meals wi: shin the limit
W
f-om the central store and tie shopping car.
+9 keep in touch with local supplics of meat,
pa
C=.
—eges,
getables and fruit and purchase locally, unless s
ficulties as to quantity or ia for that neighborhood,
—orvaktast
nornaeal mush
ctewed apricots
coffee or cocoa
Tvescay
~ breakfast
porridge
} sar :
ectfee or cocoa |
Wednesday
3 “breakfast
‘porridge
stewed prunes
coffee or cocoa
Thursday
break faust
hominy grits,
hash !
coffee or cocoa
Friday
breakfast
porridge
raw fruit .
coffee and cocoa
Saturday
break fast
‘canmeal mush
apple sauce
coffee and cocoa
g of sunplics avatiazblo
yk
Houseksepoers ars Tacs.
chessé, pes
o do” NE Will “me: ease"
lunch | dinner
soup. -oroquettes
creamed potatoes salad
corn © pread pudding with jam
radishes and egg powder
nuts and raisins
savory ricé
green beans.
cheese and ef oe
tea or coffee
dinner
~ Luneh
goup salmon
lima beans salad
tomatoes rice pudding with
jam raisins and egg
powder %
tea or coffee =
lunch dinner
goup “roast beef and petatoes
salad
eustard with fruit
tea or coffee
dinner
lunch
soup - “Macaroni and cheese
ragout with potatoes
cabbase galad
jam gelatine with fruit
tea or coffee ~
Lunch | dinner
— goup — — pork and beans
radishes pomme, frite
bully beef hash salad
tentils or peas apple sauce with
2
s tewed prunes
lunch
soup
‘meat stew
rice and tomatoe
sauce
nuts and raisins
ni
aration,
Pe en
acme
ey cinnamon
tea or coffee
@inner
macaroni and cheese —
vegetable salad
rice pudding with
. - Paisins aud ege
powder |
tea or
coffee
OT tte pae RE
Sunday |
breakfast
norridge |
emelette
-¢cgt@ee and cocoa
dinner
soup
roast veal and
peach: pie
supper —
Salmon 20a.
salac anc
= ~—s- patatees | er
cauliflower potate sais
fruit and cake
tea ar coifrse >
‘ : 2 z ; : : Se
~Balaysoé retiens for eechn day should contain:”
es Fuel value of three kinds:
protein
- sterch
| fat
Minerals
and sugar
Undigestible fibre
Fresh, uncooked food
Nearly ali foods contain a mixture of these things, but the
following lists should serve as a guide in making up supplementary menus,
as one food mzy be substituted fer another from the samc list without
changing materially the balance for the dav.
which foeds combine well as to ap
well as balance.
Food stuffs espcelally valuable for:
protein starch and sugar
milk sugar
—~apee— Sat
cheese syrup
butter tapioca
nuts | “Lice
meat potatoes
fish | maceroni
beans corn
peas oatmeal
lentils bread
gelatine flour
| sweet fruits
lentils
peas
- — beans
It is worth wnile to think
pearance, taste and time of preparation, as
fat mineral undigestible fibre
butter tomatoes fleshy fruit and
margarine carrots vegetables such
oil oniens as carrots, figs,
lard lettuce — 6-6 te,
a green bcans
_ cabbage
cauliflower
tart fruits
Maintenance Department.
~——--Medical—Bepartment.
Ps
