FRIDAY
BREAKFAST
Billed fresh fruit
SHILLED FRESH MILK
iS SORTED DRY CEREAL
CREAMED CHIPPED BEEF
SOME FRIED POTATOES Q-70
CINNAMON ROLLS C-6
iOT TOAST
■READOUT TER-JAM
COFFEE-TEA
Saturday*_“ ~
-HILLED FRESH FRUIT
.TILLED FRESH MILK
.SSORTED DRY CEREAL
- jRAMBLED EGGS
ROILED SAUSAGE PATTIES
ASH ERCfflN POTATOES DHY
ELLY FILLED SNAILS C-6
OT TOAST
.’tEAD-BUTTER-JAM
OFFEE-TEa
JNDAY
HILLED FRESH FRUIT “
BILLED FRESH MILK
HSORTED DRY CEREAL
RILLED TOMATO JUICE
RILLED EGGS TO ORDER
ROILED BACON SLICES
RILLED SHOESTRING POTATOES
OT TOAST
READ-BUTTER-JAM
•OFFEE-TEA
FRIDAY
DI™R_
‘ OYSTER STEf P-7
CRACKERS & CROUTONS
BROILED HALIBUT STEAK OR
BEEF STEW W/FRESH VEGETABLE
3/iKED POTATO IN JACKET
HARVARD BEETS Q-9
STEMMED BRUSSEL SPROUTS
TARTAR SAUCE-LEMON WEDGES
SALAD BAR SELECTION W/
ASSORTED DRESSING
ASSORTED FLAVOR ICE CREAM
BREAD-BUTTER
COFFEE-TEA-MILK
' SATURDAY_ ‘ *
’ CHICKEN NOODLE “SOUP P-3
CRACKERS & CROUTONS
GLAZED LUNCHEON LOAF TD
MASHED POTATOES Q-40
COUNTRY GRAVY 0-15
SALAD BAR SELECTION W/
ASSORTED DRESSING
MON WEDGES - - -- . -
(ADD AFTER 0915)
SUNDAY"*
BROW ONION SOUP P-lf
CRACKERS & CROUTONS
GRILLED HAM & CHEESE
SANDWICH' ‘ .
FRENCHTFRIED POTATOES 'Q-39
SALAD BAR SELECTION W/
ASSORTED DRESSING
LEMON WEDGES
(ADD AFTER 0915)
FRIDAY
SUPPER
ceEam 5F~t£MtCF ?CCTP“”pI27
CRACKERS & CROUTONS
PAN ROAST OF VEaL J-28
LYONNAISED POTATOES Q-ll
BROWN NATURAL GRAVY 0-15
BUTTERED ASPARAGUS Q-46
SALAD PAR SELECTION ty
ASSORTED DRESSING
APRICOT PIE K..19
BREAD-BUTTER-LEMON WEDGES
COFFEE-TEA-MILK
SATURDAY
CHICKEN NOODLE"*SOUP P-3
CRACKERS & CROUTONS
MARYLAND FRIED CHICKEN
MASHED POTATOES Q-40
BROWN GIPLET GRAVY 0-15
CREOLE GREEN BEANS Q-8
SALAD BAR SEIE CTION W/
ASSORTED DRESSING-LEMON WEDG.
MARBLE CAKE D-5 W/
ORANGE FROSING 1-4
BREAD-BUTTER
COFFEE-TEA-MILK
SUNDAY ~ ~ ~ '
BROW ONION SOUP P-15
CRACKERS & CROUTCNS
SPANISH POT ROAST J-15
SNOWFLAKE POTATOES Q-40
VEGETABLE GRAVY
BUTTERED CORN ¥K Q-61
SALAD BAR SELECTION W/
ASSORTED DRESSING
LEMON WEDGES
ASSORTED FLAVOR ICE CREAM
DREAD-BUTTER
COFFEE-TEA-MILK