BREAKFAST --
FRIDAY^ '_•_
HOT OATr-iE.iL E-3 ;
A So IT DRY- GeRaLL
CHTLi.LT) FRESH FRUIT -
FRESH MILK
MINCED FRESH BEEF
OVER HOT TOaST
hash brown potatoes q-25
HOT GRIDDLE CaKES C-13
HOT SIRUP - HOLEY
aSS'T SWEET ROLLS C-6
<J Aivi — J eLLY >
HOT toast - butter:
COFFEE - Tea
SaTURJLY___
HOT-FARINA
ASS’T "DRY CEREAL
CHILLED FRxSH FRUIT
FRESH MILK
FRIED EGGS TO ORDER F-13
FRENCH--FRIED SHOE
STRING POTATOES
HOT FLeNCH TOaST F-15
HOT SIRUP - HONEY
hSS'T SWEET ROLLS C-6
jAl'i — JEi :LY
HOT TOAST - BUTTER
COFFEE_-_TEA_
SUNDAY_ZZZ"-;_*
a SS 1T DRY ^EREAL
CHILLED FRESH FRUIT
fresh i-iiijK
FRIED EGGS TO ORDER F-13
BROTLeD H.u- eExOeS
HCIiE FRIED POTATOES R-70
HOT GRIDDLE CAK.ES C-13
HOT SIRUP - HONEY
AiDo’T EREET ilOxji-iS 0—6
J Ah — J exLY
HOT TOAST - BUTTER
COFFEE - TEA
Prepared by:
R. a. HAYS
CSGS, U3N ,
Submitted by
DINNER
FRIDaY _ ___ _ _
'^cram eF"CiLk;p.Y soup
C:UCKERS &• CROUTON'S ’ :■
FRIED FILLET.OF FISH •
GRILLED HAJJ.BAT STEaK
CHii-'jiii COM CARi'jjii NITH
PINTO B'ii'iKS
Tartar- sauce s-5 ■ *
SLICED LEMON
BAKED MACaRONI "& CHS JSE F7
SEASONED ASPARAGUS Q-4&
BUTTERED CARROT STRIPS Q55
LEMON MERINGUE PIE .
aDaK SiiLi^D BAR
ASS {T SaLaD DRESSINGS
BREAD - BUTTER
COFFEE ~ TEA - MILK___,_
' ""SATURDAY “ ~ZZ I
vegetable’ chowder-. , *
C.UCKSRS & CROUTONS
CHICKEN SALAD
CHILLED POTATOES SALAD
SLICED CHEDDAR CHEESE
ADAK.SaLAD Bar
ASS'T SaLAD DRESSINGS
BREAD - BUTTER
COFFEE TEACi- MILK
... (ADD AFTER 0915)_
‘ “SUNDAY _ "
’ CRETi. OF'TC^TO~SOUP P-4 *
CRiC vERS & CROUTONS
STE.RiED FUNKS .
BaICED PORK & BEANS Q-4
RELISH-GNIGNS-KU3TARD
- FINGER ROLLS
aDAK SaIaD BAR :
aSS’T SAjjAD. DRESSINGS
BREAD -BUTTER
COFFEE - 'TEA - MILK
(ADD AFTER 0915)
SUPPER
FRIDAY __
“BEEF NOODLE SOUP P-2
CRACKERS & CROUTONS
BOILED CORNED BEEF J-90
MUSTARD - HORSERADISH
PARSLBY3D BUTTERED POTATO: :
STEALED CABBAGE LEDGES
SEASONED BROCCOLI SPEaRS
SLICED DILL PICKLES
ASS * T ICE CREAM
ASS’T CUP CAKES
adak Salad bar ■
ASS’T SALAD DRESSINGS'
BREAD RYE - BUTTER
COFFEE *''-:TEA - MILK
“Saturday ~ ~ " ~
"beEF JULIENNE SOUP P-2 ~
CRACKERS & CROUTONS
COUNTRY FRIED STEAK J-7
BRC N PAN GRAVY 0-15 {
LASHED WHITE POTATOES Q-4C
CAULIFLOWER W/CHEESE SAUCE
BUTTERED ST. BEANS FF Q4S
CHOCOLATE CREAM PIE
ADAK SALAD BAR
ASS’T SALAD DRESSINGS
BRE.iD - BUTI’ER .
COFFEE - TEA - MILK
SUNDAY
SPLIT PEa SOUP P-16
CLACKERS.& CROUTONS
SOUTHED FRIED CHICKEN L-9
BROWN GIBLET, GRAVY S-4
3?iO,fFLAKE POTATOES 0-40
SUTTErlED PEAS & CARROTS
SEASONED LEAFY GREENS
CRANBERRY SAUCE
ICE RAISIN. CaKE
ADAK SaT.AD BAR
aSS’T salad dressings
BREAD - BUTTER
COFFEE - TEA - MILK
Forwarded by
D* a. FiiRRIN
CDRc, SC, USN
Aoproved by: