bbage and Cheese
Julienne Potatoes
Carrots
Dressed Lettuce
Jellied Prunes with Nuts

Thin Bean Soup
Rye Rolls
Corn and Oyster Fritters
Baked Potato
Scalloped Tomato
Apple and Celery Salad
Graham Pudding with Hard Sauce

Consomme with Tapioca
Brown Bread
Salmon Loaf or Escalloped Salmon
Creamed Potatoes
Peas
Lettuce Salad
Gelatine Dessert

Thin Cream of Celery Soup
Rye Bread
Nut Loaf
Brown Sauce
Scalloped Potatoes
Spinach
Lettuce Salad with Tomato Jelly
Sago Pudding

Scalloped Hominy and Cheese
Swiss Chard or Spinach
Whole Wheat Bread
Stuffed Baked Potato
Baked Pears
Molasses Cookies

Escalloped Codfish
Baked Onions
Corn Bread
Apple Salad
Fig and Date Pudding with Tart Jelly

Cream of Barley Soup
Turkish Pilaf
War Muffins
Apple and Cabbage Salad
Chocolate Bread Pudding

Cream of Rice Soup
Rye Meal Rolls
Kidney Bean Croquette
Greens
Dried Apricot Butter
Oranges, Bananas and Dates
Ginger Cookies

Bean Soup
Welsh Rarebit or a Cheese Dish
Natural Rice
Tomato Sauce
Corn Meal Parker House Rolls
Dried Peach Pudding

VEGETABLE DINNERS

Corn Soup
Oatmeal Bread
Nut Loaf
Tomato Sauce
Green Beans
Potatoes au Gratin
Jellied Prunes

Boston Roast
Tart Jelly
Whole Wheat Bread
Creamed Cauliflower
Squash
Cranberry Slump

Kidney Beans with Rice
Fried Apples with Raisins
Celery in Brown Sauce
Cornmeal Baking Powder Biscuits
Tapioca Cream

Baked Beans
Boston Brown Bread
Spinach
Apple and Pimento Salad
Gelatine Dessert

Cream of Vegetable Soup
Lima Bean Croquets
Creamed Potatoes
Carrots
Pickled Beets
Cornmeal and Rye Muffins
Cottage Pudding

Cream of Celery Soup
Rye Bread
Spinach Loaf
Cabbage and Pepper Relish
Brown Rice
Marmalade Pudding

Cream of Tomato Soup
Corn Sticks
Baked Macaroni and Cheese
Baked Sweet Potatoes
Eggplant
Beet and Cabbage Relish
Whole Wheat Bread
Apricot Shortcake
Hard Sauce

Of our men we ask their lives; Of ourselves, a little less food.

SAVE AND SERVE

TO SAVE BREAD. Serve bread or rolls made from corn, rye or from coarse
flours. Use breakfast foods and hot cakes, composed of corn, oatmeal,
buckwheat, rice or hominy. Serve no toast as garniture or under meat.
Serve war breads. Use every part of the bread, either f