_Breakfast_
No. I Apple sauce
Sausage or bacon
Oatmeal
Toast
No. II Baked apples
Eggs in the shell
Cracked wheat
Corn muffins
No. III Stewed figs or berries
Poached eggs
Corn-meal porridge
Toast
Note.--Eggs should be omitted from the breakfast menu if
they are not cheap and easily obtainable.
_Dinner_
No. I Pork chops
Potatoes
Fried apples
Mashed turnips
Bread
Rice pudding
No. II Beef or mutton stew
Biscuits
Spinach or turnip tops
Cornstarch pudding
No. III Baked beans
Grape sauce
Cabbage salad
Bread or biscuits
_Supper_
No. I Stewed apricots or other fruit
Whole wheat bread
Buttermilk or sweet milk
Peanut cookies
No. II Omelet
Creamed potatoes
Bread
Fresh fruit
No. III Cream of carrot soup
Biscuits
Cottage cheese
Syrup
The table should always be neatly set, with individual places arranged
for each one who is to partake of the meal. Each place should be wide
enough for a plate, with a knife and spoon at the right and a fork at
the left side. A tumbler should be placed at the point of the knife and
a napkin at the left of the fork. Everything on the table should be
perfectly clean, the napkin should be neatly folded, and all the
articles should be uniformly arranged, in order to give a neat
appearance to the table. A flower or plant in the centre will add to its
attractiveness. Salt, pepper, sugar, vinegar, and anything of the kind
that may be needed with the meal should be arranged where it can be
easily reached. Fresh water should be poured into the tumblers just
before the meal is served. The bread, butter, and so on, may be put on
the table several minutes before the meal is announced, but the hot
dishes should be placed immediately before the family is seated.