13 



WEDNESDAY, NOVEMBER 13. 



Breakfast. — Fresh fruit, wheat breakfast food, bacon, leaked potatoes, hot rolls. 



Luncheon. — Escalloped mutton, Saratoga potatoes, celery, chocolate, bread pudding 

 with hard sauce. 



Dinner. — Roast rump, browned potatoes, succotash, grape jelly, lettuce salad, 

 cheese wafers, coffee jelly with cream, sugar cookies. 



THURSDAY, NOVEMBER 14. 



Breakfad.—Yresh fruit, shredded-wheat biscuit, sausage, brewis, graham rolls. 



Luncheon. — Baked beans and tomato soup, cold sliced ham, Spanish pickle, spaghetti 

 with cheese, baked apples, Russian tea. 



Dmner.— Cream of Lima bean soup, toasted Boston crackers, rump steak, mashed 

 potatoes, peas, barberry jelly, tapioca cream. 



FRIDAY, NOVEMBER 15. 



Breakfast. — Fresh fruit, wheat breakfast food, codfish balls, hot rolls. 

 Luncheon. — Finnan haddie, baked potatoes, celery, apple pie, cheese, Russian tea. 

 Dinner. — Cream of clam chowder, escalloped fish, baked sweet potatoes, parsnip 

 cakes, celery, steamed apple pudding with foam sauce. 



SATURDAY, NOVEMBER 16. 



Breakfast. — Fresh fruit, wheat breakfast food, creamed dried beef, fried potatoes, 

 corn bread. 



Luncheon. — Cold sliced rump beef, samp, lettuce salad, hot ginge iread, cream 

 cheese, Russian tea. 



Dinner. — Clear stock soup, corned beef, boiled jiotatoes, boiled cabbage, creamed 

 carrots, lemon jelly. 



SUNDAY, NOVEMBER 17. 



Breakfast. — Shredded-wheat biscuit, Boston baked beans, brown bread, doughnuts. 

 Dinner. — Split-pea soup, braised fowl, mashed potatoes, baked squash, cranberry 

 jelly, frozen fig pudding, coffee. 



Supper. — Creamed oysters, bread and Initter, cocoa, Newport cakes. 



MONDAY, NOVEMBER 18. 



i?r-mA;/Vf.s/.^Fresh fruit, wheat breakfast food, corned-))eef hash, popovers. 



Luncheon. — Escalloped fowl, Saratoga potatoes, cabbage and celery salad, cupcakes, 

 Russian tea. 



Dinner. — Braised beef, browned potatoes, salsify, Spanish pickle, vegetable salad, 

 cheese wafers, Irish moss l)lanc mange with cream, orange marmalade. 



TUESDAY, NOVEMBER 19. 



Breakfast. — Fresh fruit, wheat breakfast food, scrambled eggs with choi>ped ham, 

 Boston brown l)read. 



Luncheon. — Meat pie (rump beef), samp, pickled beets, junket pudding, sugar 

 cookies, Russian tea. 



Dinner. — Clear stock soup, boiled leg of mutton with caper sauce, escalloped onions, 

 browned sweet potatoes, tapioca pudding with cream. 



WEDNESDAY, NOVEMBER 20. 



Breakfast. — Fresh fruit, rolled-oat breakfast food, bacon, baked potatoes, wheat 

 muffins. 



