BILL OF FARE
U. Sc NAVAL STATION, ADAK, ALASKA
6 March 1961 Thru 12 March 1961
MONDAY
BREAKFAST
3HILLED FRESH FRUIT “
3HILLED FRESH MILK
ASSORTED DRY CEREAL
HOT CORNMEAL MUSH E-3
3REAMED CHIPPED BEEF J-18
- COTTAGE FRIED POTATOES Q70
- HOT TOAST
1APLE BhRS C-6 W/lCING
’ BREAD-BUTTER-JAM
TEA-COFFEE
TUESDAY
3HILLED FRESH FRUIT
CHILLED FRESH MILK
.ASSORTED DRY CEREAL
HOT FARINA E-3
SCRAMBLED EGGS F-12
3ROILED BACON SLICES S-26
HOT TOAST
BEAR CL I'S C-6
BREAD-BUTTER-JAM
TEA-COFFEE
EDNESDAY 2_
CHILLED FRESH FRUIT
CHILLED FRESH MILK
ASSORTED DRY CEREAL
10T RICE & RAISIN CEREAL
HOT- BLUEBERRY HOT CAKES C13
■ROILED HAM SLICES J-S4
HOT MAPLE SYRUF
JELLY FILLED SNAILS C-6
HOT TOAST
BREAD-ABUTTER-JAM
TEii»-Ci iFFEE
THURSDAY
, CHILLED FRESH FRUIT
CHILLED FRESH MILK
ASSORTED DRY CEREAL
HOT OATiAE.iL MUSH E-3 •
CORNED BEEF PATTIES J-37
HARD & SOFT COOKED EGGS
HOT TOAST
ASSORTED DANISH PASTRY C-30
■ 1READ-RUTTER-JAM
TEA-COFFEE
MONDAY
DINNER_
BEEF BARLEY S0UP~P-2
CRACKERS & CROUTONS
PAN ROAST OF VEAL J-23 . •
BROW NATURAL GRAVY 0-15
GRILLED LYONNAISED POTATOES
SCALLOPED TOMATOES Q-15
OBRIEN CORN r
SALAD BAR SELECTION W/
ASSORTED DRESSING
FRUIT PUDDING G-7
BREAD-BUTTER
MILMEA-C'QFFEE
TUESDAY ------
SI-LIT PEA SOUP P-i5
CRACKERS & CROUTONS' .
BEEF SAUERBRATEN J-30
VEGETABLE GRAVY 0-15
MASHED NEW POTATOES Q-40
BUTTERED ASPARAGUS Q-46
SALAD BAR-SELECTION W/
ASSORTED DRESSING
CH' LLED PEAR HALVES TD
BREAD-BUTTER
MILK-TEA-COFFEE
WEDNESDAY ~ ~ ~ “_"
CREA! OF TQ1AT0 SOUP P-14 "
CRACKERS & CROUTONS
MARYLAND FRIED CHICKEN L-4
BROWN GIBLET GRiiVY 0-15
SNOWFLAKE POTATOES Q-40
BUTnERED GREEN BEANS Q-48
SALAD BAR SELECTION W/
ASSORTED DRESSING ■
ASSORTED FLAVOR ICE CREAM
BREAD-BUTTER
MILK-TEA-COFFEE
THURSDAY
FRENCH~ONI ON~*S uUP P-15
CRACKERS & CROUTONS
GRILLED REEF STEAK J-19
BROWN GRAVY 0-15
BAKED POTATOE W/JACKET
HARVARD BEETS Q-9
FRENCH FRIED CAULIFLOWER
SALAD BAR SELECTION w/
ASSORTED DRESSING
FRUIT JELLO G-25
BREJAD-BUTTER
MILK-TEA-COFFEE
MONDAY
SUPPER .. _ _
BEEF BARLEY S0UP“P-2
CRACKERS & CROUTONS'
CHILI CON CARNE J-4 W
BOILED PINTO BEANS Q-5
ORIENTAL FRIED RICE E-l
BUTTERED BRUSSEL SPROUTS Q-5‘
BUTTERED HARD ROLLS 07
SALAD BAR SELECTION W
ASSORTED DRESSING
BLACKBERRY PIE K-9
BREAD-BUTTER
MILK-TEA-C OFFEE_
TUESDAY ~_“
' SPLIT PEA SOUP P-lS
CRACKERS & CROUTONS
SPAREFIBS & SAUEPKR . UT
PARSLEY BUTTERED POTATOES Q
COUNT“’Y GRAVY 0-15
BUTTERED CARROTS STICKS Q-5
SALAD BAR SELECTION I:/
ASSORTED DRESSING
STRAWBERRY SHORTCAKE D-5
BREAD-BUTTER
MILK-TEA-COFFEE___
' Wednesday"^___“
‘ CREOLE SOUP P-19~
CRACKERS & CROUTONS
SALISBURY STEAK J-29
BROWN ONION GRAVY 0-15
FRENCH FRIED.POTATuES Q-39
BOILED NAVY BEANS Q-5
BUTTERED PECS FF Q-67
SALAD BAR SELECTION TT/
ASSORTED DRESSING
MARLBLE CAKE D-5 W
LE ON CREAM ICING 1-3 ■
BREAD-BUTTER
JKILK-TEA-COFFEE_
THURSDAY_
’ FRENClfONION SOUP P-I5
CRACKERS & CROUTONS
STUFFED GREEN PEPPERS J-32
T;/SPANISH SAUCE 0-30
MASHED POTATOES Q-40
PUTTERED CORN FF Q-61
SALAD BAR SELECTION W/
ASSORTED DRESSING
PINEAPPLE CREAM PIE K-24
BREAD-BUTTER
MILK-TEA-COFFEE