Evening Republican, Volume 18, Number 178, Rensselaer, Jasper County, 30 July 1914 — Page 2 Advertisements Column 1 [ADVERTISEMENT]

MENU FOR THE WEEK COMPLETE LAYOUT OF MEALS TO n SERVE SEVEN DAYS. Ideas That May Relieve Housewife From the Tiresome Necessity of Considering “What Shall We Have for the Next Meal?” By LIDA AMES WILLIS. SUNDAY—BREAKFAST. Fruit Cereal. ! Cream. JJroiled fish, sauce tartare. Muffins. Coffee. DINNER. Cream of cheese soup. Veal cutlets au gratin. Mashed potatoes. Asparagus on toast Tomato mayonnaise. Dandy pudding. Coffee. SUPPER. Green pea mayonnaise. Sliced tongue. Straw-berry shortcake. Iced cocoa. MONDAY—BREAKFAST. ' Fruit. Cereal. Cream. Codfish cakes. Creamed potatoes. Toast. Coffee. LUNCHEON. Deviled ham loaf. Cucumbers. Egg bannocks. Orange marmalade. DINNER. Stewed hearts, French style. Boiled potatoes. Spinach souffle. Egg salad. Little strawberry puddings. Coffee. TUESDAY—BREAKFAST. Fruit. Cereal. Cream. Liver ala Bordelaise. Potato souffle. Raised corn bread. Coffee. LUNCHEON. Macaroni, with cheese sauce. Stuffed green peppers. Butter rolls. Rhubarb sauce. Ginger sponge cake. Tea. DINNER. Velvet soup. Egyptian chicken. Mashed potatoes. Creamed cauliflower. String bean salad. Lemon cream pie. Coffee. WEDNESDAY—BREAKFAST. Fruit. Cereal. Cream. Ham toast. Potatoes, maitre d’hotel. Coffee. LUNCHEON. Baked shad roe, with bacon. Radish and cucumber salad. Grape fruit marmalade. Cookies. Tea. DINNER. Baked shad. Spinach. Potatoes a la Italfenne. Peas. Lettuce salad. Orange ice. Brownies. Coffee. THURSDAY—BREAKFAST. Fruit. Cereal. Cream. Scrambled eggs. Spring onions on toast. Coffee. LUNCHEON. Clam chowder. Boiled rice, with orange compote. Nut bread. * Cocoa. DINNER. Asparagus puree. Smothered steak, with red bananas. Mashed potatoes. Cold slaw. Sweet fruit salad. Wafers. Cream cheese. Coffee. FRIDAY—BREAKFAST. Fruit. Cereal. Cream. Fried butterfish. Creamed potato hash. One-egg muffins. Coffee. LUNCHEON. Swiss eggs. Stuffed tomatoes. Old-fashioned strawberry shortcake. Iced tea. DINNER. Asparagus soup. ’ Boiled sheepshead, sauce Hollandaise. Boiled potato balls, butter and parsley. New beets. Cucumber salad. i Fruit ambrosia. Sponge cake. Coffee. SATURDAY—BREAKFAST' Fruit. Cereal. Cream. Creamed chopped beef. Lyonnaise potatoes, cream. Toast. Coffee. LUNCHEON. Spiced salmon. Potato and cucumber salad. Raisin bread. Iced tea. DINNER. •Fried veal cutlets, tomato sauce. Boiled rice. Spinach, with egg. Rhubarb and raisin pie. Cheese. Coffee.