The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1925-07-03
Sister Mary5
Kitchen
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Shredded pineapple,
French toast, maple strip, poached
egg on toast, coffee.
Luncheon-Tomato jelly salad,
cheese biscuits, cherry puffs, tea.
Dinner-Lake trout stuffed and
baked, scalloped potatoes, beet
fgreens with lemon butter. nodded
cheese salad, sliced peaches with
thin cream, angel cake, coffee.
Breakfast - Stewed rhubarb,
broiled salt mackerel, bran mullins,
coffee.
Luncheon-Mold of sweetbreads
and mushrooms, finger rolls. orange
marmalade, cherry and not salad,
tea.
Dinnel-Planked ham, 4 shredded
cabbage salad, cinnamon apples,
whipped cream. iced coffee.
observation-disclosures, creamed
eggs, toast, coffee.
Luncheon-Freid tomatoes with
cream sauce on toast, celery salad,
iced tea.
Dinner - Consomme, macaroni
baked with cheese, spinachh salad,
fires fruits in jelly with whipped
cream, plain cookies. coffee.
Breakfast - Chilled currants,
creamed dried beef on toast. coffee.
Luncheon 49, Stuffed beet salad,
graham bread, grandmother's cook
les. cocoa.
Dinner-Fruit cocktail. veal GRO
quotes, creamed peas, Drowned rev
potatoes. cucumber jelly salad. cot
tage cheese with currant jam,
toasted crackers, coffee.
Breakfast Blueberries with
cream, baked eggs. toast, coffee.
Luncheon-Jellied veal loaf, Sara
toga potatoes, radishes and olives,
huckleberry pie. cocoa.
Dinner-Clam chowder, combina-
ton vegetable salard. cheese cups,
peach shortcake with cream, coffee.
BreaKId new dppie sauce
creamed salt Goldfish on toast, rye
mullins, marmalade. coffee.
Luncheon-Cantalou filled with
fruit, shrimp imp. nodded spinach,
salad, iced tea.
Dinner-Waterme cones, nut
loaf, tomato sauce, corn on the cob.
endive salad with bacon dressing,
sponge pudding with raspberry
sauce, iced coffee.
Breakfast-Honey dew melon, &C.
real with thin cream, poached eggs
on tosat, coffee.
Luncheon-Green peppers stuffed
with corn, brown bread sand
witches. radlshes, apple pie. cocoa.
Dinner-Fruit soup, salmon tim
bales, green pea and lettuce salad.
chocolate ice cream, sponge cup
cakes.
Breakfast-Halves of cantaloupe,
broiled bacon, potatoes hashed in
milk, corn meal mullins, coffee.
Luncheon-Jellied chicken salad,
Parker House rolls, pineapple
sponge, sunshine cake. cocoa.
Dinner-Jellied tomato bouillon,
roast leg of lamb mint ice. new po-
tatoes in cream, carrots and peas in
butter, combination fruit salad,
cheese straws, peach Bavarian
cream, iced coffee.
Breakfast-Fresh apricots, frizzled
dried beef, creamed rice, bran muf-
fins, coffee.
Luncheon-Cheese fondue, sliced
tomatoes. baking powder biscuit,
preserves. iced chocolate
Dinner-Fried chicken, mashed
potatoes, new creamed onions, corn
on the cob, stuffed pepper salad,
chilled watermelon. nut, cookies,
coffee.
Freakfast-Baked apples. cereal
with thin cream, soft boiled eggs,
toasted bran mullins, oragne mar
malade, coffee.
Luncheon-Corn souff1e, water
melon salad. blackberry shortcake,
tea.
Dinner-Co!d sliced baked ham,
Boston baked beans, tomato salad
stuffed with pineapple and cheese
and nuts, cinnamon toast, rasp-
berry mousse, coffee.
Breakfast = Orange with mint,
omelet with cream sauce, hashed
brown potatoes, graham mullins,
coffee.
Luncheon-Peas pudding. peach
and cheese salad, toasted mullins
Qeft from breakafst), tea.
Dinner-Salisbury steak, baked
potatoes. freld summer squash, to-
mato and chaesa hall salad naach