APPENDIX
FRUITS: ( Continued)
Prunes, stewed
Raisins
Rhubarb, stewed
Strawberries, fresh
and
2 prunes % cup
2
tablespoons juice
cup cups
MEATS AND FISH {Cooked): Beef, dried, creamed
Measure y$ cup
Slice 4 in. x 3 in. /s cup
Beef, round steak Beef Stew, with Vegetables Hamburg Steak Codfish Balls Halibut Steak Creamed Salmon on Toast Lamb Chops, broiled Chicken, creamed Gams Oysters Bacon
2
in.
Cake 2 yi in. in diam. "j/i in. thick 1 ball 2 in. in diam. Piece 3 in. x 2l A in. x 1 in. yi cup salmon and y£ slice toast 1 chop, piece 2 in. x 2 in. x yi in. %
cup
12 clams 6 to 15 2
SALADS AND DRESSINGS: Chicken Salad Egg Salad French Dressing Fruit Salad
or 3 strips
1 small serving Vs serving
yi
tablespoons
fruit and yi tablespoon
cup
dressing Lettuce Salad with French Dressing.. I small serving tablespoon 1 Mayonnaise Dressing Potato Salad ]A serving
Tomato and Lettuce Salad Waldorf Salad
yi serving 2
/s serving
SOUPS: Asparagus, cream of Bouillon Oyster Stew
Green Pea, Potato
yl cup 4 cups yi cup
cream of
scant
cup yi cup 3 A cup yi cup
Spinach, cream of cream of
Tomato,
BREAD, BISCUITS, MUFFINS, ETC. Baking Powder Biscuit Bread, Boston Brown Graham Bread White Bread Whole Wheat Crackers (Graham)
2
small biscuits
yi in. slice 3 in. in diam. in. 3 slices, y& in. x 2 in. by 2 slices 3 in. x 1 in. by 1 in. 2 slices, yi in. x 2% in. x in. 2
Graham Muffins Roll (French)
crackers
yl muffin 1
Toast (Cream) Zwieback
3
roll
/6 slice
3 pieces
74
toast
and
in. x
1 / cup 8
in. x
sauce
in.
74
