Sabbath Bill of Fare.
BREAKFAST
Fresh Fruit
Rolled Wheat with Cream
Prune Toast
Whole-Wheat Bread
Toasted Waters
Buns
Fresh Strawberries
DINNER
Canned Green Corn Soup
Creamed Potato
Green Peas
Tomato and Macaroni
Rice
Toasted Wafers
Beaten Biscuit
Buns
Canned Peaches
Fruit and Nuts
Both the rolled wheat and rice may be prepared the day previous, as may also the prune sauce for the toast, the buns, bread, and nearly all the other foods. The potatoes can be boiled and sliced, the corn for the soup rubbed through the colander and placed in the ice chest, the green peas boiled but not seasoned, and the macaroni cooked and added to the tomato but not seasoned. The berries may be hulled, the nuts cracked, and the canned fruit opened. If the table is laid over night and covered with a spread to keep off dust, a very short time will suffice for getting the Sabbath breakfast. Heat the rolled wheat in the inner dish of a double boiler. Meanwhile moisten the toast; and heat the prune sauce.
To prepare the dinner, all that is necessary is to add to the material for soup the requisite amount of milk and seasoning, and heat to boiling; heat and season the peas and macaroni; make a cream sauce and add the potatoes; reheat the rice, which should have been cooked by steaming after the recipe given on page 99.
All may be done in half an hour, while the table is being laid, and with very little labor.