+ * * * + t SUNDAY. BREAKFAST. Kggs and Bacon. Toast. Marmalade. Tea or Coffee. DINNER. Boiled Fowl. Parsley Sauce. Potatoes. Mashed Turnips. Apple Pie. Custard. Orange Pudding. SVPPER. Cold Fowl. Mould of Tongues. Beetroot. " Lemon Cheese Cakes. Stuffed Olives. TTTI MONDAY. BREAKFAST. ' Torridge. Stewed Barracouta. Buttered Toast. ' Jam. Tea or Coffee. LVNCHEQN. Tongue Mould. Potatoes. Apple Tie. Cheese Cakes, DINNER. Oysters oil tlie Shell. Grilled Steak and Onions. Potatoes. Bread and Butter Pudding. TUESDAY. BREAKFAST. Savoury Omelet. Hot Scones. Honey. Tea or Coffee. Apples. LUNCHEON. Toad in the Hole. Baked Sago. DINNER. Palestine Soup. Roast Mutton. Baked Potatoes. Parsnips. Boiled Treacle Pudding. WEDNESDAY. BREAKFAST. Quaker Oats. Fried Brains and Baron. Toast. Marmalade. Tea or Coffee. LUNCHEON. Tomato Soup. Macaroni Cheese. DINNER. Fried Fisli. Anchovy Same. Cold Mutton. Mashed Potatoes. Pickles. Coffee Cream. Rice Pudding. ♦ * ♦ (Arranged for THE SUN readers by Miss Mildred Trent, Licentiate Cookery Association.) THURSDAY. BREAKFAST. Meat Frirters. Scone Loaf. Honey. Tea or Coffee. Stewed Figs. LUNCHEON. Curried Crayfish. Blancmange. Jam. DINNER. Brown Soup. Irigli Stew. Cauliflower. French Pancakes. FRIDAY. BREAKFAST. Porridge. Boiled Eggs. Toast. Jam. Tea or Coffee. L UNCHEON. Stuffed Cod. Oatcakes. Cheese. DINNER. Cauliflower Soup. Ragout of Veal. Mashed Potatoes. Silver Beet. Cup Puddings. Jam SAuce. *❖** SATURDAY. BREAKFAST. Fried Bread and Bacon. Granose Biscuits. Honey. Tea or Coffee. Oranges. LUNCHEON. —~- Grilled Chops. Fried Potatoes. Boiled Rice and Jam. DINNER. Corned Beef. Caper Sauce. Potatoes. Dumplings. Carrots. Onions. , Durnips. Sponge Custard. Anchovy Groites". -• A. I TTTT - ■v *
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Bibliographic details
Sun (Christchurch), Volume I, Issue 145, 25 July 1914, Page 6
Word Count
238Page 6 Advertisements Column 1 Sun (Christchurch), Volume I, Issue 145, 25 July 1914, Page 6
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