The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1928-04-14
DR.. Mccoy Suggests
Menus For a Week

DR.. McCoy's menus suggested for
the week beginning Sunday, April
Is:
Sunday
Breakfast-Conflakes (retoasted)
no cream, stewed raisins.
Lunch - Rice en- casserole, spin
ach, head lettuce.
Dinner-Jellied tomato consomme
(seved in cubes), roast chicken,
asparagus, avocado salad, raspberry
whip.
Monday
Breakfast-Coddled eggs, Melba
toast, stewed prunes.
Lunch-Glass Of grapejuice.
Dinner - Cream cheese, string
beans, salad of raw cabbage and
celery, carrot pudding.
Tuesday
Breakfast-F'rench omelet, small
slice broiled ham, toasted cereal
biscuit.
Lunch-Baked squash, combine
ton vegetable salad.
Dinner-Vegetable soup, roast
beef, mushrooms en- casserole, salad
Of slice tomatoes and celery, small
dish Of Junket.
Wednesday
Observation-Disclosures mullins,
peanut butter, stewed prunes.
Lunch-8-ounce glass of orange
milk.
Dinner ~ Meat loaf, green peas,
chopped cucumber in beef jelly,
stewed apricots.
Thursday
Breakfast-Poached eggs, Melba
toast, pear sauce.
Lunch-Raw apples as desired.
Dinner-Roast mutton, steamed
carrots, turnip cup salad, baked ap-
pie la mode.
Friday
Breakfast-Cottage cheese, pine
apple, toasted cereal biscuit.
Lunch = Baked ground beets,
cooked celery, shredded cabbage.
Dinner-Broiled filet of sole, arti-
chokes, salad Of sliced tomatoes on
lettuce, plain Jello or Jell-well, no
cream.
Saturday
Breakfast - Baked eggs crisp
bacon, Melha toast.
Lunch-Potato in the half shell,
spinch, raw celery.
Dinner - Vegetable soup, broiled
steak, steamed carrots, salad Of
sliced tomatoes, minced prunes in
gelatin.
When the protein part Of the eve.
ming meal is to be supplied by Z
roast, it is possible to figure out
just what size roast will be entirely
used by the family, whether that
family is composed or two or ten
persons. First, you must get away
from thinking Of . roast in terms Of
from three to six pounds, for it il
quite easy to secure and properly
roast a very small piece Of meat
which makes it possible for thu
smallest family or even just on.
person to enjoy different roas
whenever they wish. However, I.
the average housewife the wore
roast" means . large piece Of meat
with the inevitable left-overs. 81
until you get the knack Of roasting
or baking . sufficiently small piece
Of meat for the needs Of your fam
lily, whether beef, mutton, pork Of
veal. use it up the next day % fol.
lows:
+Meat Loaf: Grind through /,
food grinder only the lean portion,
Of the leftover roast; discardine n
fat and gristle. Mix in the desire(
amount Of chopped celery and an,
other non-starchy vegetable yor
may wish. Sactter through the mix.
ture = generous number Of rip(
olives, moistn with little hot watel
and form into . loaf. Bake in /
tightly covered pan for fifteen Of
twenty minutes, removing cover ant
allowing to brown under the broilel
flame for . few minutes. Serv,
garnished with parsley and . few
ripe olives.
Note, Ny weekly menus give ,
variety Of meats 70 teach you theil
proper combination with othe,
foods. You will learn. with Z littll
careful study, that Il u never ueces
s.ry 70 discard good food in the Va,
Of "left-oveTe. For Instance, {
You have left-ovsrs from . roas
beef, It . perfectly III right % us'
Iit mp the next day. o. sueeoetnl
abovo. IN place Of the roast porl
that may T. given h the renu b
Ithnt DnrticulaP dnv.