BREAKFAST
Shredded wheat with sliced banana, 1/2 cup thin cream or top milk and 1 rounding teaspoon sugar; poached egg; 2 slices toast, 2 squares butter; coffee with 1/2 cup hot milk or cream and sugar as desired.
LUNCHEON
Cream of tomato soup; 3 saltines; Swiss cheese and rye bread sandwich; 1 square butter; prune whip, soft custard sauce; 1 glass milk.
DINNER
Vegetable soup; roast beef with gravy; baked potato; lima beans; French roll; 2 squares butter; hearts of lettuce, French dressing; ice cream, chocolate sauce; coffee if desired.
TUESDAY
BREAKFAST
Baked apple (large) with 1 tablespoon cream; scrambled eggs with 2 slices bacon; 1 cornmeal or graham muffin; 1 square butter; coffee as above.
LUNCHEON
Club sandwich with mayonnaise; lemon meringue pie; coffee with half cup hot milk.
DINNER
Fillet of sole, Tartar sauce; boiled potato; lettuce and tomato salad, French dressing; 2 slices bread; 2 squares butter; ice cream; glass of milk.
WEDNESDAY
BREAKFAST
Grapefruit with sugar; 1/2 cup oatmeal with 1/4 cup cream and 1 rounding teaspoon sugar; 2 boiled eggs; 1 slice toast; 1 square butter; cocoa.
LUNCHEON
Lamb chops (2); creamed asparagus on toast; tomato and lettuce salad, mayonnaise; 2 rolls; 2 squares butter; 1/2 cantaloupe.
DINNER
Broiled steak with gravy; scalloped or mashed potatoes; buttered beets; 2 slices whole wheat bread; 2 squares butter; ice cream; glass of milk.
THURSDAY
BREAKFAST
1 orange; 3 griddle cakes with 2 squares butter and 3 tablespoons syrup; coffee as in breakfast (1).
LUNCHEON
Fruit salad, mayonnaise; raisin bread and cream cheese sandwich; doughnut; glass of milk.
DINNER
Substantial soup such as minestrone, chowder, petite marmite or pot au feu; roast chicken or duck with stuffing and gravy; candied sweet potatoes; green peas; 2 rolls or bread; 1 square butter; raw fruit, honey-dew melon or 1/2 cantaloupe; coffee.
FRIDAY
BREAKFAST
6 stewed prunes and juice; cornflakes with 1/2 cup top milk or cream and 1 teaspoon sugar; 2 slices hot buttered toast and marmalade or jam; 1 glass milk.
LUNCHEON
Cream of pea soup; ham omelette; French fried potatoes; 2 slices buttered toast or bread; strawberry ice cream; tea as desired.
DINNER
Breaded veal cutlet or roast leg of veal; spaghetti with tomato sauce; string beans; celery; French roll; 1 square butter; apple brown Betty, hard sauce; glass milk or coffee with hot milk.
SATURDAY
BREAKFAST
1 serving strawberries, raspberries or sliced peaches with 2 tablespoons cream and 1 teaspoon sugar; 1/2 cup wheatena with 4 tablespoons cream and 1 teaspoon sugar; 3 slices bacon; 1 French roll; 1 square butter; cocoa.
LUNCHEON
Chicken or egg salad with mayonnaise; 2 rolls; 2 squares butter; baked apple with cream; glass of milk.
DINNER
Cream of asparagus soup; baked ham; potato salad; mayonnaise; fresh green or red cabbage, cooked; 2 slices rye bread; 1 square butter; raspberry sherbet or peach ice cream. Coffee.
SUNDAY
BREAKFAST
1 glass orange juice; 3 tablespoons grapenuts with 4 tablespoons cream; cocoa; creamed eggs on toast.
[Illustration: NED WAYBURN SHOW GIRLS, FOLLIES OF 1922.]
LUNCHEON
Macaroni and cheese; spinach with oil and vinegar; 2 slices whole wheat bread; 2 squares butter; chocolate cornstarch pudding with cream.