terias may offer fewer choices. The majority of establishments, however, will find this variety ample, the idea being to serve the maximum variety within the week rather than within the day or meal.
A star has been used to indicate those dishes in which left-overs may be used to particular advantage.
CAFETERIA MENUS
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Date Monday Date Tuesday Date Wednesday
BREAKFAST
Fruits
Grapefruit
Prunes
Apples
Stewed cherries
BREAKFAST
Fruits
Oranges
Bananas
Apricots
Canned pears
BREAKFAST
Fruits
Grapefruit
Baked apples
Stewed figs
Canned plums
Cereals
Cream of wheat, chopped figs
Grapenuts
Puffed rice
Cereals
Cream of barley
Post toasties
Puffed wheat
Cereals
Oatmeal
Shredded wheat
Grapenuts
Hot Dishes
Fried eggs
Bacon
Wheat muffins
Hot Dishes
Pancakes
Cinnamon toast
Poached eggs
Hot Dishes
Fried mush
Broiled ham
Toast
LUNCH
Soup
Cream of lima bean soup
LUNCH
Soup
Oyster stew
LUNCH
Soup
Vegetable soup
Meats
Veal roast, gravy
Creamed dried beef on toast
Meats
Pork chops
*Cheese fondue
Meats
Leg of lamb, mint sauce
Hamburg balls
Vegetables
Mashed potatoes
Buttered peas
Cabbage au gratin
Vegetables
Creamed potatoes
Boiled onions
Buttered carrots
Fried apples
Vegetables
Mashed potatoes
Scalloped tomatoes
Creamed celery
*Indicates dishes in which left-overs may be used to advantage.
