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Greens with vinegar.
Bread. Fruit.
DINNER
Broiled steak.
Corn. Potatoes.
Salad. Bread. Fruit.
Sunday, August 17, 1919:
BREAKFAST
Coffee. Italian pastry.
DINNER
Homemade macaroni with tomato sauce.
Veal pot roast.
Corn. Eggplant. Bread.
Fruit salad.
The menus given are typical of the diet during the summer. A great variety of vegetables is used.
Winter menus:
Monday:
BREAKFAST
Coffee or chocolate.
Bread, toast, or Italian cookies.
LUNCHEON
Stew of spinach, lentils, and onions.
Baked apples. Bread. Coffee.
DINNER
Macaroni with tomato sauce.
Meat (left over from Sunday).
Bread. Coffee or wine.
Tuesday:
Breakfast is always the same.
LUNCHEON
Egg tamale (egg, cheese, and bacon).
Baked potatoes.
Bread. Fruit.
DINNER
Soup with macaroni.
Meat with vegetables, potatoes, carrots, cabbage, onions, etc.
Bread. Fruit.
Wednesday:
LUNCHEON
Salmon, lemon juice.
Spinach with olive oil.
Bread. Fruit.
DINNER
Macaroni with navy beans.
Fried eggplant, with tomato sauce and cheese.
Bread. Fruit.
Thursday:
LUNCHEON
Soft-boiled eggs.
Fried green tomatoes.
Bread. Baked apples.
DINNER
Breaded pork chops.
Potatoes. Spinach.
Fruit Salad. Bread.
Friday:
LUNCHEON
Egg omelet.
Chocolate. Bread.
Stewed fruit.
DINNER
Fish with tomato sauce.
Stuffed green peppers.
