Dinner― Giblet soup (p. 236), baked potatoes with drawn butter sauce, Breakfast-Fried bacon, boiled potatoes, bread, coffee. Dinner - Boiled corned beef with horseradish sauce, stewed cabbage, bread, barley porridge (p. 280). Supper- Pea soup, yeast biscuit and butter, stewed fruit. Breakfast-Fried bacon, corn bread (p. 262), coffee. Dinner-Browned flour soup (p. 279), stewed mutton, mashed potatoes, bread. Supper-Baked beans, bread, apple dumplings (p. 271) with pudding sauce (p. 274), tea. Sheep's head stew with soda biscuit dumplings, baked potatoes, bread and grated cheese, cocoa. Supper Potato and onion salad, broiled salt pork, bread, corn mush with pudding sauce (p. 274). Breakfast-Fried mush and molasses, bread, coffee. Dinner-Soup (from boiled beef) with macaroni, boiled beef flank with mustard sauce, bean puree, bread. Supper-Boiled potatoes with butter gravy, dried apple roly-poly pudding TUESDAY, JANUARY. Breakfast-Fried potatoes, bread, coffee. Dinner-Browned farina soup with toast (p. 279), stewed mutton with For family of six. Average price, $1.26 per day, or 21 cents per person. The bills of fare in this class will not be given in detail. Taking those given for Class I. as a basis, it is expected that certain luxuries will be added and a better quality of food used; the quantities of proteid, fat, and carbohydrate will then not be lowered, which is the point of greatest importance. BILLS OF FARE, CLASS III. For family of six. Average price, $1.38 per day, or 23 cents per person. SATURDAY, MAY. Breakfast-Oranges, egg omelet on toast, boiled rice with milk and sugar, coffee. Dinner - Beef soup with egg sponge (p. 284), macaroni with cheese (p. 258), dandelion greens, bread. Supper-Sour cream soup (p. 281), meat croquettes (of soup meat) (p. 230), graham bread and butter, tea, cake. Breakfast Oatmeal mush with sugar and milk, bread and butter, coffee. Dinner-Ham and eggs, salad of cold beans and lettuce, rhubarb pie, cocoa, bread. Supper-Rice pancakes (p. 260) with sugar syrup, stewed potatoes, tea. Dinner-Roast mutton and bread dressing (p. 231), mashed potatoes, corn mush with sugar and milk, soda cream (p. 289). Supper-Parsnip soup (p. 278) with yeast dumplings (p. 283), bread and butter, sponge cake, tea. |