A Comprehensive Guide-Book to Natural, Hygienic and Humane Diet

Menus for the Week

By MRS. WALTER CAREY.

---

The following Menus may be a guide to beginners, and show how easy it is to get variety:—

Breakfast Menu, No. 1.

Manhu Oats. Porridge. Tea or Coffee. Scrambled Eggs on Toast.
Grilled Tomatoes, No. 122. Neapolitan Sausages, No. 123.
Brown Bread. Honey. Marmalade. Butter. Fruit.

Breakfast Menu, No. 2.

Manhu Rye Porridge. Tea or Coffee. Granose Biscuits.
Eggs à la Crême, No. 84. Savoury Rissoles, No. 98. Brown Bread.
Honey. Jam. Butter. Fruit.

Breakfast Menu, No. 3.

Manhu Wheat Porridge. Tea or Coffee. Omelette aux Tomates, No. 82.
Potted White Haricots, No. 144. Stewed French Plums, No. 193.
Brown Bread. Honey. Jam. Butter. Fruit.

Breakfast Menu, No. 4.

Ixion Kornules. Tea or Coffee. Toast.
Omelette aux Fines Herbes, No. 87. Grilled Mushrooms.
Brown Bread. Baked Apples. Butter. Marmalade. Honey. Fruit.

Breakfast Menu, No. 5.

Manhu Barley Porridge. Tea or Coffee.
Baked Stuffed Tomatoes, No. 104. Marmite Toast, No. 128.
Stewed French Plums. Brown Bread. Butter. Marmalade.
Honey. Fruit.

Breakfast Menu, No. 6.

Granose Flakes with Hot Milk. Tea or Coffee. Savoury Rissoles, No. 98.
Scrambled Eggs and Tomatoes, No. 88. Brown Bread.
Stewed Apples. Butter. Marmalade. Honey. Fruit.

Breakfast Menu, No. 7.

Manhu Wheat Porridge. Tea or Coffee. Granose Biscuits.
Stewed Figs. Fried Eggs and Mushrooms. Milanese Croquettes, No. 113.
Brown Bread. Butter. Marmalade. Fruit.

Cold Luncheon Menu, No. 1.

Oeufs Farcie en Aspic, No. 131. Salad & Mayonnaise Dressing, No. 156.
Potted Meat Sandwiches, No. 152. Poached Apricots, No. 205.
Jellied Figs, No. 184. Milk Cheese, No. 155. Scotch Oat Cakes.
Coffee. Fruit.

Cold Luncheon Menu, No. 2.

Nut Galantine, No. 132. Salad and Mayonnaise Dressing, No. 156.
Egg and Cress Sandwiches, No. 148. Lemon Sponge, No. 206.
Stewed and Fresh Fruit. Camembert Cheese. Biscuits. Coffee.

Luncheon Menu, No. 3.

Mock Lobster Shapes in Aspic, No. 135. Tomato Salad.
Egg Sandwiches, No 147. Mock Chicken Rolls, No. 60.
Orange Jelly, No. 212. Creamed Rice Moulds, No. 185.
Gruyère Cheese. Biscuits. P. R. Crackers. Coffee. Fruit.

Luncheon Menu, No. 4.

White Haricot Soup, No. 13. Mock Scallop Oysters, No. 24.
Eggs Florentine, No. 83. Cheese Soufflé. Fruit Tart.
Custard. Cheese. Fruit. Coffee.

Luncheon Menu, No. 5.

Tomato Soup, No. 6. Mock White Fish, No. 32.
Walnut Cutlets, No. 34. Green Peas. Mashed Potatoes.
Castle Puddings, No. 189. Meringues. Cheese. Fruit. Coffee.

Luncheon Menu, No. 6.

Brazil Nut Soup, No. 8. Mock Oyster Patties, No. 25.
Chestnut Stew, No. 130. Creamed Macaroni, No. 70.
Rice and Sultana Pudding, No. 208. Apple Fritters, No. 210.
Cheese. Fruit. Coffee.

Luncheon Menu, No. 7.

Julienne Soup, No. 9. Mock White Fish, No. 32.
Savoury Golden Marbles, No. 116. Brown Sauce, No. 174.
French Beans. Stuffed Vegetable Marrow, No. 112.
Empress Pudding, No. 211. Cheese Straws. Fruit. Coffee.

---

Dinner Menu, No. 1.

Soups—Mock Turtle Soup, No. 4. Dinner Rolls, No. 228.
Fish—Fillets of Mock Sole, No. 29. Sauce Hollandaise, No. 166.
Rôti—Nut Timbale, No. 65. Spinach Soufflé, No. 92.
Potato Croquettes, No. 117.
Entrée—Macaroni à la Turque, No. 67.
Sweets—Plum Pudding, No. 179. White Sauce, No. 167.
Semolina Moulds, No. 188.
Dessert—Muscatel Raisins. French Plums. Dry Ginger.
Fruit and Biscuits. Coffee.

Dinner Menu, No. 2.

Soup—Chestnut Soup, No. 2. Granose Biscuits. Dinner Rolls, No. 228.
Fish—Mock White Fish, No. 32.
Rôti—Mock Steak Pudding, No. 59. Parsley Sauce, No 164.
Green Peas. Potato Purée, No. 109.
Entrée—Spinach Soufflé, No. 92.
Sweets—Sultana and Ginger Pudding, No. 182. Cream, or
Fruit Sauce, No. 177. Jellied Figs, No. 184.
Dessert—Fruit. Salted Almonds, No. 129. Dry Ginger. Coffee.

Dinner Menu, No. 3.

Soup—Celery Soup, No. 16.
Fish—Omelet aux fine Herbes, No. 87.
Rôti—Chestnut and Mushroom Pudding, No. 59. Flaked Potatoes.
Brussels Sprouts Sauté, No. 102.
Entrée—Green Pea Soufflé, No. 93.
Sweets—Jam Roll. Stewed French Plums, No. 193.
Dessert—Fruit. Sultanas. Figs. Almonds. Coffee.

Dinner Menu, No. 4.

Soup—White Haricot Soup, No. 13. Croûtons.
Fish—Mock Oyster Patties, No. 25.
Rôti—Mock Sweetbread Quenelles, No. 43. Mashed Potatoes.
Cauliflower.
Entrée—Asparagus Soufflé, No. 96.
Sweets—Marmalade Pudding, No. 191. Vanilla Creams.
Dessert—Fruit. Dry Ginger. Biscuits. Coffee.

Dinner Menu, No. 5.

Soup—Green Lentil Soup, No. 10. Granose Biscuits.
Fish—Fried Chinese Artichokes, No. 27.
Rôti—Walnut Rissoles, No. 37. French Beans.
Mashed Potatoes, No. 109.
Entrée—Omelet, No. 81. Spinach à la Crême, No. 91.
Sweets—Apple Custard, No. 201. Lemon Cheese Cakes, No. 218.
Dessert—Dry Ginger. Dates. Fruit. Fancy Biscuits. Coffee.

Dinner Menu, No 6.

Soups—Tomato Soup, No. 6. Fried Bread Dice.
Fish—Mock Scallop Oysters, No. 24.
Rôti—Purée of Walnuts, No. 40. Spinach à la Crême, No. 91.
Mashed Potatoes, No. 109.
Entrée—Macaroni Cutlets, No. 68.
Sweets—Empress Pudding, No. 211. Orange Jelly, No. 212.
Dessert—Dry Ginger. Fruit. Fancy Biscuits. Figs and Dates.
Coffee.

Dinner Menu, No. 7.

Soup—Artichoke Soup, No. 1. Granose Biscuits.
Fish—Green Artichokes, No. 26.
Rôti—Nut Croquettes, No. 41. Yorkshire Pudding, No. 119.
Brown Gravy, No. 162. Mashed Potatoes, No. 109.
Entrée—Baked Stuffed Tomatoes, No. 104.
Sweets—Fruit Salad, No. 180. Custard Moulds, No. 194.
Dessert—Fruit. Salted Almonds. Roast Pine Kernels.
Dry Ginger. Biscuits. Coffee.