Part 34

1/2 grapefruit (without sugar); 1 egg and 1 thin slice crisp bacon; 1 thin slice toast; 1 small pat butter; coffee with hot skimmed milk.

LUNCHEON

Cheese sandwich; asparagus salad with 1/2 tablespoon mayonnaise; tea with lemon.

DINNER

Roast or broiled chicken (no stuffing or gravy); green peas; lettuce and cucumber salad with 1/2 tablespoon French dressing; baked apple (no cream).

WEDNESDAY

BREAKFAST

3/4 cup strawberries with rounding teaspoon powdered sugar; 1/2 cup oatmeal with 1/4 cup skimmed milk and 1 level teaspoon sugar; glass of skimmed milk.

LUNCHEON

Cream of tomato soup; medium serving cold meat; 2 thin slices rye bread; 1 small pat butter; 1/2 small cantaloupe.

DINNER

Broiled sirloin steak, moderate serving; 1 ear corn on cob; tomato and lettuce salad, with 1/2 tablespoon French dressing; 1 small pat butter; cup custard (small).

THURSDAY

BREAKFAST

1 apple; 1 egg omelet; 1 bran muffin; small pat butter; coffee with hot skimmed milk.

LUNCHEON

Macaroni and cheese; lettuce with French dressing; fruit gelatine pudding (clear).

DINNER

Beef or lamb stew with vegetables; 2 thin slices whole wheat bread; small pat butter; tapioca cream pudding; black coffee.

FRIDAY

BREAKFAST

1 peach, with 1 rounding teaspoon powdered sugar; shredded wheat with 1/2 cup milk; 2 thin crisp slices bacon; thin slice dry toast.

LUNCHEON

1 French lamb chop; 1 medium baked potato; lettuce with 1/2 tablespoon French dressing; lemon ice.

DINNER

Vegetable soup; broiled halibut or other white fish with lemon; 1 medium baked potato; 1 slice bread; 1 small pat butter; French ice cream (small serving).

SATURDAY

BREAKFAST