Los Angeles herald., 1909-10-09

THAT the task of getting three meals a
day is sinecure is we'll recognized
and the housewife welcomes any sug-
'gestion for variety in her menu. Now
that oysters are again in market and all
fruits and vegetables are plentiful, there is
greater opportunity to attain this desdera-
tum. And then autumn days call for
heavier and more savory dishes than are
welcome in midsummer, and the family
appetites are apt to be less capricious
Sunday
Breakfast-Baked apples with cream
cereal, baked potatoes and bacon, hot bis
cult coffee.
Dinner-Roast shoulder of veal, Drowned
potatoes, lima beans, baked stuffed peppers,
Romaine salad, toasted cheese, crackers
coffee jelly.
supper-sauted oysters toast, peach
pudding and cake.
Monday
Breakfast-Cereal with cream an6 apple
sauce French toast, boiled eggs and coffee.
Luncheon or supper-Cold baked beans,
Cleft from Saturday,, steamed brown bread
Qeft over), stewed tomatoes, baked apples
tea
green corn, summer squash, Romaine let
tuce and tomato salad with French dress
ing, individual peach shortcake' small
coffee.
Tuesday
Breakfast-Cereal with cream and sliced
bananas, minced veal on toast coffee.
Luncheon or supper-Suceotash left over
(corn and beans), stuffed baked tomatoes
pulled bread. cocoa
Dinner-Soup (from veal stock), baked
ham, potatoes, wax beans, corn new peets'
lettuce with French dressing crackers
cheese and coffee, fruit, (grapes, pears
peaches, plums).
Wednesday
Breakfast-Cereal with cream and sliced
peaches; cream toast, omelet, conee'
Luncheon or supper-Ham and lettuce
sandwiches, potato salad, fruit.
Dinner-Cream of soup, sliced ham,
hashed brown potatoes caulhower au gratlIl'
beet and string bean salad with boiled dress
ing, plum compete, cake and cohee.
Thursday
observation-disclosures. minced ham on toast
creamed potatoes, coffee
Luncheon or supper-Apple stump, fruit
and cocoa.
Dinner-Hamburger steak, tomato sauce,
stuffed onions, baked potatoes lettuce and
cucumber salad with French dressing, hot
apple pie and cheese, coffee.
Friday
Breakfast-Fruit, creamed oysters, not
mullins, coffee.
Luncheon or supper-Corn fritters. French
salad, lettuce, cucumbers tomatoes, onions
apple pie, cocoa.
peppers sweet picked pears, water cress
salad, toasted crackers and cheese apple
snow, coffee
Saturday
Breakfast-Cereal and cream, baked pears
poached eggs on toast, coHee.
Luncheon or supper-Oysters la Viilerol'
hot baking powder biscuit, baked pears tea
Dinner-Baked beans, plum brown bread
fried egg plant cold slaw, steamed graham
pudding, coffee.
The roast shoulder of veal on Sunday
serves as a foundation for several meals
thereafter. Soup may be made from the
stock and the leftover meat moistened with
its gravy is placed in a casserole well COW
cred with mashed potato and Drowned In
the oven for dinner Monday.
The peppers are stuffed with raw green
corn, cut from the cob, chopped ripe cucum-
bers and bread crumbs, highly seasoned
and moistened with cream and an egg and
basted with stock.
For the sauted oysters for Sunday night
supper, drain large, plump oysters, roll In
seasoned cracker crumbs and saute in butter
H. the chafng dish.
For the peach pudding make soft Gus
tsrd with cornstarch and pour over sliced