New Britain herald., 1919-07-26
MENU FOR THE
 COMING WEEK
(By Biddy Bye)


 From time immemorial menu 1 making has been a task and a worry 10 the housewife, and the necessity for planning meal three times a day has frazzled the nerves of many good | cook.
 Instead of frctting over the matter twenty-one times a week why isn't it wiser to get it all over at once? One | housekeeper I know takes the first | Sunday afternoon of each month to plan the whole months menus-sub- l ject of course, to alteration If advis4 able. She keeps a small Ioose-leaf notebook of thirty pages, each page divided between spaces for breakfast, lunch and dinner. f In the front of the book are pasted lists of the different varieties of food classified in groups, the meats and fish in one, vegetables in another, soups fruits, desserts, salads, meat substi- tutes, breads, sandwiches, cereals, cakes, buildings and cookies, sauces, beverages, in others. With the aid of such lists for suggestions, and a study of the local market page, and her own garden to show here what is in season and in the market-menu making be% comes relatively simple. Dinners are planned first with meat, fish, or meat substitute dish, providing for leftovers. Tn general the dinners include meat or substitute, one vegetable. salad, bread, and sim pie dessert. Lunch includes a vege- table, bread, beverage, or dessert, and breakfast always a cereal, bread, and fruit with a beverage. Try her plan-it's a good one to save time and nerves. Sunday. Breakfast-Iced cantaloupe corn fritters with syrup, iced or hot choc- olate. Dinner-Fresh beef loaf with green peppers and tomato sauce, new carl rots in cream, sliced cucumbers, and onion salad, French dressing, fresh peach shortcake.
 Supper-Fruit salad, peanut sand wiches jelly sandwiches, iced tea.
 Monday.
 Breakfast-Sliced peaches omelct, toast, coffee. Lunch-Steamed summer squash corn pone with butter and fresh ap- pie sauce, iced grape juice, cookies.
 Dinner-Green string beans cooked with fat pork, sliced onions, sweet corn, pickled beet and cottage cheese salad, lCed watermelon.
 Tuesday.
 Breal lifa3t - Fresh grapes cold molded oatmeal with cream and su- gar, cinnamon toast, coffee.
 Lunch-Sardine salad, with hard boiled eggs, jelly sandwiches, tea.
 Dinner-Boiled tongue with brown ed potatoes and glazed carrots and onions, fresh tomato salad, peach cus- tard, tea cakes.
 Wednesday.
 Bre1kfast-Chilled fresh plums, shredded wheat biscuit and cream, apple sauce, cocoa.
 Lunch-Vegetable hash, corn muf- fins, iced grape juice.
 Dinner-Ham and Swiss Chard souffle with mock Hcllandaise sauce, buttered beets, nut bread and butter, iced cantaloupe.
 Thursday.
 Broiled tomatoes and sliced bacon, corn cakes, coffee.
 Lunch-Hot I otato salad, cheese and brown bread sandwiches, iced tea. Dinner-Cream of pea soup, sal mon steaks with parsley sauce, cream ed potatoes, graham bread, sliced peaches and cream.
 Friday.
 standardization and cream, baked eggs with white sauce and green peas, coffee. l-un nch-Jellied vegetable salad, mayonnaise dressing. toasted cheese Wafers chocolate cornstarch pudding, Dinner-Creamed tuna fish with rice ring, succotash of corn and beans, new cabbage salad apple sauce cake, tea.
 Saturday.
 Breakfast-Cream of wheat cold. with sliced peaches, hot biscuits. honey, coffee.
 Lunch-Corn soup, peanut butter sandwiches, watern elon.
 Dinner-Beef stew with vegetables. hot corn bread cucumber and onion salad, fruit jelly with whipped cream.