Food for the traveler : $b what to eat and whyRoper, Dora C. C. L. (Dora Cathrine Cristine Liebel)
Science
Food for the traveler : $b what to eat and why
Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel)
Cooking, American; Menus
1. Cooked spinach or mustard greens, with rye or biscuit.
2. Finely mashed boiled beets or turnips or carrots with parsley
and bacon.
3. Mushroom salad, lettuce, French dressing, bread and butter.
4. Bacon with string beans, bread and butter, stewed prunes.
5. Lettuce with dressing, baked potatoes, creamed beef.
6. Celery with French dressing, fried sweet potatoes, cranberry
sauce.
7. Corned beef hash with eggs and buttered triscuits.
8. Lettuce with syrup dressing and buckwheat cakes.
9. Grated carrots with lettuce, unfired bread with nut-cream.
10. Buttered toast with apple or apricot sauce, cheese.
11. Cooked cereals with hot cream and dried sweet fruits.
12. Baked apples with cream, toast and cream cheese.
13. Rice with prunes, bacon, black crusts.
14. Cooked cereal with hot cream or butter, cucumbers cut in halves.
15. Sliced bananas and grapefruit with nut or mayonnaise dressing.
16. Cabbage salad, hard boiled eggs, bread and butter.
17. Strained canned tomato juice and bananas with lettuce.
18. Fish cakes, steamed potatoes, parsley and butter, black crusts.
19. Baked or plain boiled cauliflower with chipped beef.
20. Boiled cauliflower with tomato sauce, bread, butter and cheese.
21. Tomato puree with fried parsnips, black toast with butter.
22. Radishes, green onions, whole wheat bread and butter.
23. Asparagus salad with ham hash, bread and butter.
24. Salted mackerel with creamed potatoes, milk.
25. Pineapple with grapefruit, fish, apple salad, lettuce.
26. Cherries with water eggnog, triscuit with chipped beef.
27. Cherries with pineapple, cream cheese, egg food or fish.
28. Bananas with tomato, cranberry or rhubarb compote.
29. Apple or apricot sauce with Imperial Sticks or fruit toast.
People who have difficulty in digesting eggs will find it
more agreeable to eat the yolks and whites at different times
of the day; the former prepared in salad dressing or boiled
custards; the latter in the form of baked eggs with lemon and
green vegetables.
Learn by experience to select the kinds of food which yield
nourishment and avoid those which disagree.
MENUS FOR DINNER.
Public-domain text, read in full here on John Shaqi.
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