BILL OF FARE
U. S.NAVAL STATION, ADAK, ALASKA
22 May 1961.Thru 28 May 1961
MONDAY
BREAKFAST _
CHILLED FRESH FRUIT
CHILLED FRESH MILK , • :
ASSORTED DRY CEREAL . ‘
CREAMED DRIED BEEF J-18
DRILLED DICED POTATOES Q70
JCED SWEDISH RINGS C-6
HOT TOAST-JAM .
A READ-BUTTER-PEAN UT BUTTER
wOFFEE-TEA-MILK-HOT COCOA
MONDAY
DINNER '•
PUREE OF*~NAVY BEAN SOUP P3l
CRACKERS & CROUTONS
ROAST BEEF AU JUS J-56
MASHED POTATOES Q-40
BUTTERED DORN OBRIEN FF Q18
CREAMED ONIONS W/PRBflENTOE
SALAD BAR SELECTION V?/ -
ASSORTED DRESSING
COCONUT CREAM PIE K-24 ,
BREAD-BUTTER
COFFEE-TEA-MILK
Monday
SUPPER
PURSE Of NA?Y BEAN SOUP~P-3l '
CRACKERS & CROUTONS
EPICUREAN HAMBURGERS J-54
MASHED POTATOES Q-40
COUNTRY CREAM GRAVY 0-15
BUTTERED STRING BEANS FF Q-4£
SPICED BEETS Q-9
SALAD BAR SEIECTION W/
ASSORTED DRESSING
YELLOW CAKE W/CHOCOLATE ICINv
BREAD-BUTTER
COFFEE-TEA-MILK
ASSDAY
LAIILLED FRESH FRUIT
BILLED FRESH MILK
ASSORTED DPY CEREAL
OLDEN BROW FRENCH TOAST
'■i.WY BAKED BEANS Q-4
FOILED BACON SLICES
■;MT MAPLE SYRUP
OED SNAILS C-6
;OT TOAST-JAM
.READ-BUTTER
• :OFFEE-TEA-MILK
TUESDAY
’ TOMATO BULLICN~P~30 '
CRACKERS &. CROUTONS ■
PARMESAN VEAL CUBES IN
SPANISH SAUCE 0-30 OVER
FLUFFY RICE E-L .
STEAMED SPINACH W/EGGS
BUTTERED MIXED VEGETABLES
SALAD B Jl SELECTION W/ >
ASSORTED DRESSING
LEMON CAKE ICED'D-4.
BREAD-BUTTER
COFFEE-TEA-MILK
TUESDAY__
TOMATO*”BULLION P-30
CRACKERS & CROUTONS
SIMMERED CORNED BEEF J-37
SIMMERED POTATOES Q-89
SIMMERED CABBAGE & CARFOTS
PREP HORSERADISH-MUSTARD
SALAD BAR SELECTION W/" .
ASSORTED DRESSING
CHOCOLATE CREAM PIE W/
MERINGUE TOPPING K-23
BREAD-BUTTER
COFFEE-TEA-MILK
WEDNESDAY
’.■HILLED FRESH FRUIT
HILLED FRESH MILK
i .3SORTED DRY CEREAL
f SAKED CORNED BEEF HASH J37
:OFT & HARD COOKED EGGS
' -YONNAISED POTATOES Q-85
COUNTRY CREAM GRAVY 0-15
iOT TOAST-JAM
BREAD-BUTTER
‘ COFFEE-TEA-MILK-HOT COCOA
TIWSENESDAY _.
FRENCH ONION SOUP P-15
CRACKERS & CROUTONS
GRILLED BEEF STEAK TO ORDER
FRENCH FRIED POTATOES Q39
BUTTERED BROCCOLI FF
CHILLED TOMaTOES CND
SALAD BAR SELECTION W/
ASSORTED DRESSING
BREAD PUDDING G-3 W/
NUTMEG SAUCE 0-5
BREAD-BUTTER
COFFEE-TEA-MILK
WEDNESDAY
“FRENCH ONION SOUP~P-15
CRACKERS & CROUTONS
ASSORTED COLD CUTS OFj
SLICED BOLONGNA-SALAMI
LIVERIORTH-PIMENTOE, LOAF
AMERICAN 6HEESE
BAKED BEANS l/BACON SLICES Q
POTATO & MACORNIA SALAD ON
LETTUCE LEAF
SLICED ASSORTED PICKLES-OUVI
PREP MUSTARD-HORSERADISH
SALiiD BAR SELECTION W/
ASSORTED DRESSING
CHOCOLATE CAKE ICED D-6
BREAD-BUTTER
COFFEE-TEA-MILK
CHILLED FPESH FRUIT
CHILLED FRESH MILK
ASSORTED DRY CEREAL
HOT CORNMEAL CAKES C-13
1FOILED HAM SLICES CND
HOT MAPLE SYRUP
ICED CAKE DONUTS
HOT TOAST-JAM
BREAD-BUTTER
InUnoJJAl
FRESH VEGETABLE SOUP-P-2
CRACKERS & CROUTONS
BAKED BEEF LOAF J-l
BROW VEGETABLE GRAVY 0-15
BROWNED POTATOES Q-17
BUTTERED ASPARGUS CND
SALAD BAR SELECTI ON w/
ASSORTED DRESSING
ASSORTED FLAVOR ICE CREAM
ra^niTTTi^
TnUKoDAl
FRESH VEGETABLE SOUP~P-2
CRACKERS & CROUTONS
ORIENTAL SV7EET SOUR SPA RERIB,
CHINESE STYLE FREED RICE
CHCW MEIN NOODLE CND
BUTTERED BRUSSEL SPROUTS Q-5
SALAD BAR SELECTION W/
ASSORTED DRESSING
PINEAPPLE UPSUXBN CAKE D-5
BREAD—BUTTER