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Woman's Institute of Domestic Arts and Sciences.

Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals online

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six-tenths carbohydrate or in a diet of 2,500 calories, 750 fat and
1,500 carbohydrate. The carbohydrate is very much in preponderance
because of its easy digestion and assimilation. As may be imagined, it
is not a simple matter to figure a diet as closely and carefully as
this, and it is only in extreme cases where such planning is necessary.

56. The required amount of protein for the ordinary daily diet can be
had with about 3 ounces of meat, together with that which is found in
the bread, vegetables, and cereals taken each day. At any rate, the menu
should be planned so as to supply a protein dish for at least one meal
in the day. The fat is supplied largely by the butter taken and the fat
used in the cooking of foods. The carbohydrate is provided by the starch
found in cereals, bread, and vegetables and by the sugar contained in
fruits, as well as that used in the preparation of various foods and in
the sweetening of beverages, cereals, and fruits.

In addition to providing these food substances, each meal should include
at least one food, and for dinner preferably two foods, that will supply
a large amount of mineral salts, cellulose, and vitamines. As will be
remembered, fruits and vegetables are the foods to be used for
this purpose.

57. This method of menu planning may seem somewhat difficult at first
thought, but in reality it is not different from that which the
intelligent housewife follows who attempts to provide her family with a
variety of foods and who appreciates the value of that variety. If she
plans her menu in this manner, prepares the food so that it will be
wholesome, easily digested, and given in the proper proportion, and at
the same time watches the weights of the members of the family in the
manner suggested, she need have no fear about the general health of her
family, for it will be well maintained.

* * * * *


MENU MAKING AND TABLE SERVICE

GENERAL RULES FOR MENU MAKING

58. Perhaps the greatest problem in the planning of menus for a family
is that of securing sufficient variety. A housewife who uses the same
recipes and the same combinations of food repeatedly is apt to get into
a rut and the members of her family will undoubtedly lose interest in
their meals. This condition results even with the dishes of which those
of the family are extremely fond. However, they will not tire so quickly
of the foods they care for if such foods are served to them less often.
Then, too, there is more chance to practice economy when a larger
variety of food is used.

The importance of planning menus systematically should not be
overlooked, either, no matter how simple they may be. Even if breakfast
consists of only two or more dishes, luncheon of three or four, and
dinner of no more than four or five, a certain amount of planning should
be done in order that the meal may be properly balanced. If the
suggestions for meal planning already given are applied to this work,
very little difficulty will be experienced in providing meals that are
both attractive and properly balanced. In addition to these suggestions,
a few general rules for menu making ought to be observed. Most of these
are simple and can be followed with very little effort.

59. Unless the menu is planned for a special occasion, the cost of the
various dishes should be made to balance. For instance, if an expensive
meat is to be served, the vegetables and the salad selected to accompany
it should be of moderate cost. On the other hand, if an expensive salad
is to be served, a dessert of moderate cost, such as a simple rice
pudding, should be used to offset the price of the other dish. Planning
meals in this way is urged for the sake of economy, and if it is
carefully followed, all the meals may be made to average about the
same cost.

60. Another important point in successful meal planning is the avoidance
of two dishes in the same meal made from the same food. For instance,
tomato soup and tomato salad should not be served in the same meal, for
the combination is undesirable. Corn soup contrasts much better with
tomato salad than does the tomato soup, for it has the bland flavor that
is needed to offset the acid salad. Some housewives, it is true, object
to such planning on the ground that it does not give them opportunity to
utilize all the materials they may have on hand at the same time. But in
nearly every instance the materials can be used to excellent advantage
in meals that are to follow and, in addition, the gain in variety is
sufficient to warrant the adoption of such a method.

61. As there should be variety in the materials used to make up the
dishes of a meal, so should there be variety in the flavor of the foods
selected. Rice, macaroni, and potato, for instance, make an undesirable
combination. They are too similar because they are all high in starch;
besides, they resemble one another too closely in consistency and they
are all bland in flavor. If a meal contains one or two bland dishes, a
special effort should be made to supply some highly flavored dish in
order to relieve the monotony. The same thing may be said of acid foods;
that is, an oversupply of these is just as distasteful as too many
bland foods.

62. To have fresh fruit for the daily breakfast would be very
delightful, but such fruit cannot always be secured. When fresh fruit
cannot be had every day, it is better to alternate it with canned fruit
or stewed dried fruit than to have it for several days in succession and
then have to serve the alternative for a number of days. The same is
true of cereals. If use is to be made of both cooked and uncooked
cereals, it is much better to alternate them than to serve the cooked
ones for breakfast for an entire week and then uncooked ones the
next week.

63. When two vegetables are used in the same meal, they should be
different. Sweet potatoes and white potatoes, although often served
together, do not belong in the same meal. In fact, for most seasons of
the year, two vegetables dissimilar in consistency should be supplied.
For instance, if spinach is included in a meal, some contrasting
vegetable, such as carrots, shell beans, etc., should be served with it.
Beets and carrots would not make a good combination, nor should cabbage
be combined with spinach, especially if both vegetables are prepared
with a sour dressing.

64. A bland food or one high in fat, such as roast pork, certain kinds
of fish, etc., is much more palatable if a highly seasoned sauce or
another highly seasoned food or, in fact, a food of an entirely
different flavor is served with it. Apple sauce or baked apples are
usually served with roast pork for this purpose, while sour sauces or
pickles of some description are served with fish to relieve its
blandness.

65. To secure the most successful meals, the main course should be
decided upon first and the additional dishes, such as soup, salad, and
dessert, should be the second consideration. In this method of planning
meals, they can be properly balanced, for if the main course is heavy,
the others can be made light or some of them omitted altogether, while
if the main course is a light one, heavier dishes may be selected to
accompany it.

Whenever it is possible to do so, the heavy meal of the day should be
served at noon and the lighter one in the evening. This plan should
always be followed for children, and it is preferable for adults.
However, having dinner at noon is often very inconvenient and sometimes
impossible, because frequently one or more members of the family are at
business some distance from home and their coming home at noon for
dinner is impractical. In such an event, the evening meal should be the
heavy one, but it should not be made too hearty and overeating should
be avoided.

At all meals, tea and coffee should be used sparingly. Especially should
this rule be followed by persons who are nervous, or high strung, or are
troubled with indigestion and insomnia. At any rate, it is advisable not
to drink either of these beverages at night.

* * * * *

METHODS OF SECURING VARIETY IN MEALS

CARD-FILE SYSTEM OF MENU MAKING

66. With the general rules for meal planning in mind, the housewife is
well prepared to arrange menus that will be properly balanced, as well
as varied and attractive. One means of securing variety in menus, and at
the same time supplying oneself with a very convenient piece of kitchen
equipment, consists in placing the recipes used on small cards and
filing them in a card file under the headings to which they belong, as
shown in Figs. 7 and 8. For instance, a heading should be made for
soups, one for potatoes, and so on. These cards may then be rotated in
order to make up menus. When the first card of each group has been used,
it should be placed at the back of the others in that group; then each
one will come in the order in which it was originally placed in the
file. Of course, when the cards are not filed alphabetically, it is a
little more difficult to find the recipes one needs at a particular
time, and so if desired other means of using the cards for menu making
may be easily devised without changing their position.

[Illustration: FIG. 7]

In addition to serving as a basis for menus, this arrangement takes the
place of a cook book. In fact, it is much more convenient, for instead
of a book containing recipes on the table where the work is being done,
a small card, which takes up less space and is much less likely to be in
the way, may be substituted.

[Illustration: FIG. 8]


DINNER MENUS

67. To assist the housewife materially in planning dinners in great
variety, Table VII, which contains suggestions for dinner menus, is
given. As will be noted, it is intended that each dinner shall consist
of a soup, a meat, potatoes in some form, another vegetable, a salad,
and a dessert. It is not necessary, of course, to include all these
dishes when a simpler meal is desired, but a number of suggestions are
given in each group so that there may be a good selection. In order to
use this table to advantage and to secure a large variety of menus,
different combinations of the various foods may be made. Then, too, the
combinations given may be rotated so that frequent repetition of the
same combination will be avoided. This table therefore has the advantage
over meals planned for 14 or even 21 days, for these must be repeated
once in 2 or 3 weeks.

TABLE VII SUGGESTIONS FOR DINNER MENUS

SOUP
1. Tomato Bouillon
2. Rice
3. Cream of Corn
4. Noodle
5. Cream of Pea
6. Julienne
7. Clear Bouillon
8. Oxtail
9. Split-Pea Puree
10. Cream of Tomato
11. Celery
12. Cream of Onion
13. Barley Broth
14. Cream of Asparagus
15. Vegetable
16. Corn Chowder

MEAT
1. Roast Beef
2. Pork Chops
3. Macaroni and Cheese
4. Broiled Hamburg
5. Baked Fish
6. Broiled Steak
7. Kidney-Bean Loaf
8. Roast Pork
9. Lamb Chops
10. Roast Chicken
11. Baked Beans
12. Meat Loaf
13. Liver and Bacon
14. Roast Mutton
15. Broiled Ham
16. Scalloped Salmon
17. Roast Lamb
18. Lima-Bean Loaf
19. Veal Tongue
20. Fried Oysters

POTATOES
1. Boiled Potatoes with Butter and Parsley
2. Scalloped Potatoes
3. Hashed-Brown Potatoes
4. Baked Potatoes
5. Potato Puff
6. French Fried Potatoes
7. Potato Patties
8. Roast Potatoes
9. Candied Sweet Potatoes
10. Mashed Potatoes
11. Creamed Potatoes
12. Stuffed Potatoes
13. Baked Sweet Potatoes
14. Potatoes au Gratin
15. Sauted Potatoes

VEGETABLES
1. Spinach
2. Green Peas
3. Breaded Tomatoes
4. Squash
5. Red Beets
6. Sweet Corn
7. Buttered Carrots
8. Mashed Turnips
9. Scalloped Eggplant
10. Buttered Cauliflower
11. Hot Slaw
12. Scalloped Tomatoes
13. Carrots and Peas
14. Buttered Kohlrabi
15. Baked Onions
16. Sauted Eggplant
17. Stuffed Peppers
18. Creamed Turnips
19. Browned Parsnips
20. Sauted Tomatoes
21. Escalloped Cabbage
22. Creamed Onions
23. String Beans
24. Asparagus
25. Succotash

SALADS
1. Apple and Celery
2. Lettuce
3. Banana
4. Orange and Coconut
5. Cabbage
6. Tomato
7. Peas and Celery
8. Apple, Date, and Orange
9. Asparagus
10. Pineapple and Nut
11. Green Pepper and Cheese
12. String Bean
13. Fruit
14. Combination
15. Cucumber
16. Waldorf
17. Cabbage and Celery
18. Pineapple and Cream Cheese
19. Humpty Dumpty

DESSERTS
1. Chocolate Blanc Mange
2. Brown Betty
3. Raisin Pie
4. Crackers and Cheese
5. Fruit Gelatine
6. Cake and Fruit
7. Apricot Fluff
8. Tapioca Pudding
9. Steamed Pudding
10. Short Cake
11. Prunes in Jelly
12. Rice Pudding
13. Custard Pie
14. Baked Apples
15. Peach Cobbler
16. Chocolate Bread Pudding
17. Pineapple Tapioca
18. Ice Cream
19. Jelly Tarts
20. Gingerbread and Whipped Cream
21. Indian Pudding, with Custard Sauce
22. Floating Island
23. Prune Fluff
24. Nuts and Raisins

68. In the application of Table VII, use should be made of the dishes
numbered 1 in the various groups for the first day's menu. This dinner,
then, will consist of tomato bouillon, roast beef, boiled potatoes with
butter and parsley, spinach, apple-and-celery salad, and chocolate blanc
mange. In this way, the menus should be made by going through the entire
list and combining the dishes whose numbers correspond. Upon coming to
the last of the soups, which is No. 16, and attempting to make up a
menu, it will be discovered that there are only fifteen varieties of
potato dishes. In order to obtain a menu, the rotation must be begun
again, and so No. 1 of the potato dishes is used. This menu would
therefore consist of corn chowder, scalloped salmon, boiled potatoes
with butter and parsley, sauted eggplant, peach-and-cream-cheese salad,
and chocolate bread pudding.

In planning menus with the aid of this table, the housewife may not be
able to use a certain dish that is suggested because it is out of
season, cannot be procured, or resembles too closely some of the other
dishes in the menu. In such an event, she should select another dish to
take the place of the one that spoils the combination. Likewise, she
should not hesitate to make any change that will result in producing
properly balanced meals.


LUNCHEON MENUS

69. To aid the housewife in the preparation of suitable luncheons, a
large number of luncheon menus are here given. These menus will serve to
give variety in the preparation of meals if they are rotated properly
and changes are made every once in a while in making up combinations of
food for this important and interesting meal.

THE PLANNING OF MEALS

No. 1

Rice Croquettes
Bread and Butter
Fruit Salad
Gingerbread and Cream Cheese

No. 2

Cream-of-Corn Soup
Egg Salad
Whole-Wheat Muffins
Baked Bananas
Tea

No. 3

Creamed Chicken on Toast
Sliced Tomatoes
Rolls
Fruit Cake

No. 4

Scalloped Oysters
Apple-and-Celery Salad
Wafers
Tea

No. 5

Cream-of-Tomato Soup
Hashed-Brown Potatoes
Graham Bread and Butter
Baked Apples
Tea

No. 6

Macaroni and Cheese
Cabbage Salad
Wafers
Sugar Cookies
Coffee

No. 7

Eggs a la Goldenrod
Rice with Raisins
Bread and Jam
Tea

No. 8

Omelet
Toast
Prune Whip
Vanilla Wafers
Tea

No. 9

Consomme
Chicken Salad
Rolls
Warm Gingerbread and Whipped Cream

No. 10

Creamed Dried Beef on Toast
Lettuce Salad
Stewed Fruit
Tea

No. 11
Scalloped Corn
Brown Bread and Butter
Fruit Salad
Cheese Straws
Coffee

No. 12

Cold Ham
Potato Salad
Graham Bread and Butter
Cookies
Tea

No. 13

Oyster Stew
Wafers
Celery
Pineapple
Sponge Cake

No. 14

Cheese Souffle
Baked Tomato on Toast
Rice Pudding
Tea

No. 15

Meat Pie
Cranberry Jelly
Table Raisins
Coffee


BREAKFAST MENUS

70. WINTER BREAKFAST MENUS. - To assist the housewife in planning
properly balanced breakfast menus for winter, a number of suggestions
are here given. These necessarily differ from breakfast menus for other
seasons because of the difference in the food that can be obtained. They
are usually of a more hearty nature and contain more heat-producing foods.

No. 1

Oranges
Rolled Oats with Cream
Soft-Cooked Eggs
Toast and Butter
Coffee

No. 2

Stewed Prunes
Cream of Wheat with Cream
Broiled Bacon
Muffins and Butter
Coffee

No. 3

Baked Apples
Griddle Cakes with Maple Sirup
Sausage Patties
Coffee

No. 4

Rolls and Butter
Corn Flakes with Hot Milk
Grapefruit
Coffee

No. 5

Vitos with Dates
French Toast and Butter
Jelly
Hot Chocolate

No. 6

Apple Sauce
Fried Cornmeal Mush with Sirup
Broiled Bacon
Coffee

No. 7
Orange Juice
Steamed Rice
Omelet
Cornmeal Muffins and Butter
Coffee

No. 8

California Grapes
Hominy Grits
Waffles and Sirup
Coffee

No. 9

Sliced Bananas
Pearl Barley
Codfish Balls
Marmalade
Toast
Coffee

No. 10

Popovers Filled with Warm Apple Sauce
White Cornmeal Mush
Baked Eggs in Cream
Toast
Coffee

71. SUMMER BREAKFAST MENUS. - During the summer season, fresh fruits of
various kinds can be obtained, and these are generally used as the first
course for breakfast. As the menus here given show, it is well to vary
the fruit course as much as possible, so that there will be no danger of
tiring the persons to be served. An uncooked breakfast food is
preferable to a cooked one for summer and so several varieties of these
are here suggested.

No. 1

Strawberries and Cream
Scrambled Eggs
Toast
Coffee

No. 2

Raspberries
Puffed Rice
Baking-Powder Biscuits and Honey
Coffee

No. 3

Blackberries
Corn Flakes
Creamed Toast
Coffee

No. 4

Blueberries
Grape Nuts and Cream
Jelly
Omelet
Toast
Coffee

No. 5

Sliced Peaches
Puffed Wheat
Clipped Eggs
Toast
Coffee

No. 6

Cantaloupe
Krumbles with Cream
French Toast and Sirup
Coffee


MENUS FOR SPECIAL OCCASIONS

72. Special occasions, such as New Year's, Easter, Fourth of July,
Thanksgiving, Christmas, etc., are usually celebrated with a dinner that
is somewhat out of the ordinary. Then, too, on such days as St.
Valentine's, St. Patrick's, Hallowe'en, etc., it is often desired to
invite friends in for a social time of some kind, when dainty,
appetizing refreshments make up a part of the entertainment. To assist
the housewife in planning menus for occasions of this kind, a number of
suggestions are here given. Suitable decorations are also mentioned in
each instance, for much of the attraction of a special dinner or
luncheon depends on the form of decoration used.

It should not be thought that elaborate, costly decorations are
necessary, for often the most effective results can be achieved with
some very simple decoration. Of course, the decorations should be
suitable for the occasion to be celebrated. Favors of various kinds are
generally on sale in confectioners' and stationers' shops, so that, if
desired, favors may be purchased. However, the ingenious housewife can,
with very little trouble, make favors that will be just as attractive as
those she can buy and that will be much less expensive. She may copy
some she sees in the shops or work out any original ideas she may have
on the most suitable decorations for the occasion.

NEW YEAR'S DINNERS

No. 1

DECORATION - Ground Pine

Cream-of-Tomato Soup
Mustard Pickles
Croutons
Baked Ham
Hot Slaw
Candied Sweet Potatoes
String Beans
Orange-and-Pineapple Salad
Maple Parfait
Macaroons
Salted Nuts
Coffee


No. 2

DECORATION - Potted Jerusalem Cherries

Crab-Flake Cocktail
Asparagus Broth
Radishes
Wafers
Roast Goose
Hot Baked Apples
Creamed Turnips
Mashed Potatoes
Peas-and-Celery Salad
Vanilla Ice Cream, Apricot Sauce
Table Raisins
Coffee


EASTER DINNERS

No. 1

DECORATION - Daffodils

Clear Tomato Soup
Mixed Pickles
Croutons
Creamed Mushrooms in Timbale Cases
Roast Spring Chicken
Mint Sauce
Potato Puff
Creamed Peas and Carrots
Grapefruit-and-Celery Salad
Milk Sherbet
Sponge Cake
Coffee

No. 2

DECORATIONS - Chinese Lilies and Iris

Fruit Cocktail
Bouillon with Whipped Cream and Pimiento
Celery Wafers
Fricassee of Chicken
Riced Potatoes Scalloped Corn
Tomato Salad
Bavarian Cream Salted Nuts
Coffee


ST. VALENTINE PARTIES

DINNER MENU

DECORATIONS - Red Hearts and Ribbons, Red Candle Shades

Heart-Shaped Canapes Olives
Clam Bouillon
Creamed Chicken and Mushrooms in Pattie Shells
Potatoes au Gratin
Grapefruit-and-California-Grape Salad
Vanilla Ice Cream Heart-Shaped Cakes
Candies

LUNCHEON MENU

DECORATIONS - Red Roses, Heart-Shaped Favors, Cupids

Tuna-Fish Salad
Heart-Shaped Brown Bread and Marmalade Sandwiches
Nut Sandwiches
Ice Cream in Heart-Shaped Cases
Small Decorated Cakes
Candies Nuts


ST. PATRICK'S DAY PARTIES

DINNER MENU

DECORATIONS - Shamrocks and Green Ribbon

Cream-of-Pea Soup
Olives Wafers
Roast Pork Loin Potatoes with Parsley Sauce
Tomatoes au Gratin
Green-Peppers-and-Cheese Salad
Lemon Ice Cakes
Coffee Green Mints

LUNCHEON MENU

DECORATIONS - White Narcissus, Green Carnations, Shamrocks

Chicken Salad
Cheese-and-Green-Pepper Sandwiches
Pistachio Ice Cream Sponge Cake
Mint Punch

FOURTH-OF-JULY LUNCHEONS

No. 1

DECORATIONS - Sweet Peas, Small Flags

Iced Tomato Bouillon
Wafers
Cold Sliced Ham
Swiss Cheese
Creamed Potatoes and Peas
Strawberry-and-Pineapple Salad
Coconut Cream Pie
Iced Tea

No. 2

DECORATIONS - Cornflowers and Daisies

Iced Watermelon with Mint
Creamed Chicken and Mushrooms on Toast
Potato Croquettes
Corn on the Cob
Sliced Cucumbers
Vanilla Ice Cream
Chocolate Sauce
Punch


HALLOWE'EN LUNCHEONS

No. 1

DECORATIONS - Pumpkin Jack o' Lantern, Black-Paper Cats and Witches

Tongue Sandwiches
Swiss-Cheese Sandwiches
Cider
Doughnuts
Pumpkin Pie
Molasses Taffy

No. 2

DECORATIONS - Tiny Paper Jack o' Lanterns

Pink Bunny
Brown-Bread-and-Marmalade Sandwiches
Nut Cookies
Gingerbread
Candies
Cider


THANKSGIVING DINNERS

No. 1

DECORATIONS - Basket of Fruit

Oyster Cocktail
Consomme with Peas
Celery
Wafers
Roast Turkey
Candied Sweet Potatoes
Asparagus with Drawn-Butter Sauce
Cranberry Frappe
Head Lettuce
Thousand-Island Dressing
Pumpkin Pie
Fruit
Coffee

No. 2

DECORATIONS - Baby Chrysanthemums

Grapefruit Cocktail
Celery Soup
Olives
Bread Sticks
Roast Chicken
Cranberry Jelly
Mashed Potatoes
Cottage-Cheese Balls
Baked Onions
Stuffed Dates
Mince Pie
Coffee


CHRISTMAS DINNERS

No. 1

DECORATIONS - Small Christmas Tree

Oyster Broth
Oyster Crackers
Small Pickles
Olives
Chicken Pie
Pickled Peaches
Baked Sweet Potatoes
Creamed Cauliflower
Fruit Salad
Christmas Pudding
Sauce
Bonbons
Salted Nuts
Coffee

No. 2

DECORATIONS - Poinsettias and Holly

Grapefruit with Grape Juice
Cream Chicken Bouillon
Stuffed Celery
Wafers
Roast Duck
Currant Jelly
Mashed Potatoes
Baked Squash
Spiced Punch
Cabbage-and-Green-Pepper Salad
Plum Pudding
Sauce
Mints
Almonds
Coffee


WEDDING BREAKFASTS

No. 1

DECORATIONS - Seasonal Flowers

Iced Fruit
Creamed Chicken on Toast
Stuffed Potato
Asparagus with Butter Sauce
Rolls
Marmalade
Butter
Ice
Cake
Coffee

No. 2

DECORATIONS - Seasonal Flowers

Orange and Grapefruit Juice
Broiled Sweetbreads
Creamed Potatoes
Lima-Bean Souffle
Hot Biscuits
Honey
Butter
Pineapple Fritters
Milk Sherbet
Cake
Coffee


WEDDING LUNCHEONS

No. 1

DECORATIONS - Seasonal Flowers

Oyster Cocktail
Chicken Soup
Radishes
Olives
Broiled Squab
Browned Potatoes
Fresh String Beans
Fruit Salad
French Ice Cream
Cake
Candies
Coffee

No. 2

DECORATIONS - Seasonal Flowers

Grapefruit Cocktail
Bouillon
Celery
Radishes
Chicken Croquettes
Potato Puff
Stuffed Tomatoes
Bread-and-Butter Sandwiches
Hearts of Lettuce
Mayonnaise
Chocolate Nut Ice Cream
Cake
Mints
Coffee


WEDDING DINNERS

No. 1

DECORATIONS - Seasonal Flowers

Fresh Pineapple
Cream-of-Celery Soup
Ripe Olives
Radishes
Broiled Chicken
Candied Sweet Potatoes
Green Peas in Cream
Corn Fritters
Whole-Wheat Rolls
Butter
Grapefruit Salad
Individual Molds of Ice Cream
Cake
Mints
Coffee

No. 2

DECORATIONS - Seasonal Flowers

Crabflake Cocktail
Consomme Julienne
Celery
Olives
Radishes
Roast Young Duck
Mashed Potatoes
Green Lima Beans
Creamed Cauliflower
Rolls
Butter
Waldorf Salad
Vanilla Ice Cream
Chocolate Sauce
Cake
Candies
Coffee


BIRTHDAY PARTIES FOR CHILDREN

BIRTHDAY DINNER

DECORATIONS - Kewpies with Large Bows of Ribbon To be Used as Favors

Fruit Cocktail in Orange Basket
Creamed Sweetbreads on Toast
Mashed Potatoes
Asparagus Souffle
Peach-and-Cream-Cheese Salad
Vanilla Ice Cream with Maple Sirup
Birthday Cakes
Candies
Nuts


BIRTHDAY LUNCHEON


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