27 



THE FARM DINNER MENUS COMPETITION. 



At the request of the Advisory Board, Mis Livingstone included in her 

 Fall lectures and demonstrations (1911) a series of competitions in farm 

 dinner menus. Each W. I. offered a prize for the best balanced menus 

 given in by its members. Each competitor sent dinner menus for one week 

 in October or November to the Secretary who forwarded them to Miss 

 Livingstone to criticize and judge. The Secretary retained the names and 

 marked the menus by numbers for identification later. A partial report 

 has been received from Miss Livingstone with some of the prize menus. 

 She writes: 



"From Royal Oak and Metchosin Institutes I received the largest lists 

 of menus, also the best standards. The menus on the whole have been ex- 

 cellent. I criticized them from a practical everyday standpoint, taking into 

 consideration nutrition, economy and the saving of labor. It might be 

 advisable for the menus to be kept for discussion at the regular monthly 

 meetings; they might also be kept for discussion at a meeting when I 

 might visit them again or some one else doing the work on the same lines." 



PRIZE MENUS FROM ROYAL OAK W. I., BY MRS. GALE. 



Sunday Roast Chicken and Currant Jelly; Baked Potatoes and Creamed 



Cauliflower; Tomato and Lettuce Salad; Orange Pudding. 

 Monday Tomato Soup; Fried Sausages; Mashed Potatoes and Creamed 



Carrots; Cottage Pudding and Caramel Sauce. 

 Tuesday Macaroni Soup; Roast Beef with Horse Radish Sauce; Potatoes 



Baked with Beef; Mashed Turnips; Apple Tapioca with Boiled Custard. 

 Wednesday Celery Soup; Rabbit Pie; Boiled Potatoes and Creamed 



Cauliflower; Carrot Pudding with Sauce, and Lemon Rice Pudding. 

 Thursday Baked Ham and Baked Spaghetti with Egges and Cheese; 



Mashed Potatoes and Sliced Tomatoes; Lemon Rice Pudding. 

 Friday Boiled Halibut with Parsley Sauce; Veal Cutlets; Boiled Potatoes 



and Fried Parsnips; Baked Custard. 

 Saturday Tomato Soup; Scalloped Salmon; Baked Potatoes and Buttered 



Carrots; Apple and Blackberry Pie. 



PRIZE MENUS, METCHOSIN W. I., BY MRS. WALLACE PEARS. 



Sunday Roast Beef, Yorkshire Pudding; Horseradish Sauce; Steamed 



Potatoes; Cauliflower; Birds' Nest Pudding; Celery; Crackers and 



Cheese. 

 Monday Cold Beef; Baked Potatoes; Pickled Beets; Rice Pudding; Baked 



Apples. 

 Tuesday Hashed Beef; Cabbage; Steamed Potatoes; Ginger Pudding; 



Sweet Sauce. 

 Wednesday Artichoke Soup; Roast Pheasant; Saratoga Potatoes; Bread 



and Butter Pudding. 

 Thursday Roast Leg Mutton; Braised Onions; Brown Potatoes with 



Roast; Prime Tart and Cream. 

 Friday Stuffed Salmon (baked), Brown Gravy; Raisin Pudding, Vinegar 



Sauce. 

 Saturday Cream Tomato Soup; Cold Mutton; Mashed Potatoes; Baked 



Beets; Cornflour Pudding; Stewed Pears. 



