The Art of Stage Dancing Part 22

BREAKFAST

Shredded wheat with sliced banana, 1/2 cup thin cream or top milk and 1 rounding teaspoon sugar; poached egg; 2 slices toast, 2 squares b.u.t.ter; coffee with 1/2 cup hot milk or cream and sugar as desired.

LUNCHEON

Cream of tomato soup; 3 saltines; Swiss cheese and rye bread sandwich; 1 square b.u.t.ter; prune whip, soft custard sauce; 1 gla.s.s milk.

DINNER

Vegetable soup; roast beef with gravy; baked potato; lima beans; French roll; 2 squares b.u.t.ter; hearts of lettuce, French dressing; ice cream, chocolate sauce; coffee if desired.

TUESDAY

BREAKFAST

Baked apple (large) with 1 tablespoon cream; scrambled eggs with 2 slices bacon; 1 cornmeal or graham m.u.f.fin; 1 square b.u.t.ter; coffee as above.

LUNCHEON

Club sandwich with mayonnaise; lemon meringue pie; coffee with half cup hot milk.

DINNER

Fillet of sole, Tartar sauce; boiled potato; lettuce and tomato salad, French dressing; 2 slices bread; 2 squares b.u.t.ter; ice cream; gla.s.s of milk.

WEDNESDAY

BREAKFAST

Grapefruit with sugar; 1/2 cup oatmeal with 1/4 cup cream and 1 rounding teaspoon sugar; 2 boiled eggs; 1 slice toast; 1 square b.u.t.ter; cocoa.

LUNCHEON

Lamb chops (2); creamed asparagus on toast; tomato and lettuce salad, mayonnaise; 2 rolls; 2 squares b.u.t.ter; 1/2 cantaloupe.

DINNER

Broiled steak with gravy; scalloped or mashed potatoes; b.u.t.tered beets; 2 slices whole wheat bread; 2 squares b.u.t.ter; ice cream; gla.s.s of milk.

THURSDAY

BREAKFAST

1 orange; 3 griddle cakes with 2 squares b.u.t.ter and 3 tablespoons syrup; coffee as in breakfast (1).

LUNCHEON

Fruit salad, mayonnaise; raisin bread and cream cheese sandwich; doughnut; gla.s.s of milk.

DINNER

Substantial soup such as minestrone, chowder, pet.i.te marmite or pot au feu; roast chicken or duck with stuffing and gravy; candied sweet potatoes; green peas; 2 rolls or bread; 1 square b.u.t.ter; raw fruit, honey-dew melon or 1/2 cantaloupe; coffee.

FRIDAY

BREAKFAST

6 stewed prunes and juice; cornflakes with 1/2 cup top milk or cream and 1 teaspoon sugar; 2 slices hot b.u.t.tered toast and marmalade or jam; 1 gla.s.s milk.

LUNCHEON

Cream of pea soup; ham omelette; French fried potatoes; 2 slices b.u.t.tered toast or bread; strawberry ice cream; tea as desired.

DINNER

Breaded veal cutlet or roast leg of veal; spaghetti with tomato sauce; string beans; celery; French roll; 1 square b.u.t.ter; apple brown Betty, hard sauce; gla.s.s milk or coffee with hot milk.

SAt.u.r.dAY

BREAKFAST

1 serving strawberries, raspberries or sliced peaches with 2 tablespoons cream and 1 teaspoon sugar; 1/2 cup wheatena with 4 tablespoons cream and 1 teaspoon sugar; 3 slices bacon; 1 French roll; 1 square b.u.t.ter; cocoa.

LUNCHEON

Chicken or egg salad with mayonnaise; 2 rolls; 2 squares b.u.t.ter; baked apple with cream; gla.s.s of milk.

DINNER

Cream of asparagus soup; baked ham; potato salad; mayonnaise; fresh green or red cabbage, cooked; 2 slices rye bread; 1 square b.u.t.ter; raspberry sherbet or peach ice cream. Coffee.

SUNDAY

BREAKFAST

1 gla.s.s orange juice; 3 tablespoons grapenuts with 4 tablespoons cream; cocoa; creamed eggs on toast.

[Ill.u.s.tration: NED WAYBURN SHOW GIRLS, FOLLIES OF 1922.]

LUNCHEON

Macaroni and cheese; spinach with oil and vinegar; 2 slices whole wheat bread; 2 squares b.u.t.ter; chocolate cornstarch pudding with cream.