Greens with vinegar.

Bread. Fruit.

DINNER

Broiled steak.

Corn. Potatoes.

Salad. Bread. Fruit.

Sunday, August 17, 1919:

BREAKFAST

Coffee. Italian pastry.

DINNER

Homemade macaroni with tomato sauce.

Veal pot roast.

Corn. Eggplant. Bread.

Fruit salad.

The menus given are typical of the diet during the summer. A great variety of vegetables is used.

Winter menus:

Monday:

BREAKFAST

Coffee or chocolate.

Bread, toast, or Italian cookies.

LUNCHEON

Stew of spinach, lentils, and onions.

Baked apples. Bread. Coffee.

DINNER

Macaroni with tomato sauce.

Meat (left over from Sunday).

Bread. Coffee or wine.

Tuesday:

Breakfast is always the same.

LUNCHEON

Egg tamale (egg, cheese, and bacon).

Baked potatoes.

Bread. Fruit.

DINNER

Soup with macaroni.

Meat with vegetables, potatoes, carrots, cabbage, onions, etc.

Bread. Fruit.

Wednesday:

LUNCHEON

Salmon, lemon juice.

Spinach with olive oil.

Bread. Fruit.

DINNER

Macaroni with navy beans.

Fried eggplant, with tomato sauce and cheese.

Bread. Fruit.

Thursday:

LUNCHEON

Soft-boiled eggs.

Fried green tomatoes.

Bread. Baked apples.

DINNER

Breaded pork chops.

Potatoes. Spinach.

Fruit Salad. Bread.

Friday:

LUNCHEON

Egg omelet.

Chocolate. Bread.

Stewed fruit.

DINNER

Fish with tomato sauce.

Stuffed green peppers.