FAMILY MEALS
The following family menus are from Ida Bailey Allen's Cooking, Menus, Service, [Garden City:New York] 1935

BREAKFAST(fall menus) (p. 20-21)
1. Stewed prunes, corn flakes and milk, boiled eggs, toast and butter, coffee, milk.
2. Oatmeal cooked with dates, top milk, bacon, muffins and butter, coffee, milk.
3. Pears, cracked wheat, top milk, creamed codfish on toast, coffee, milk.

LUNCH (fall menus) (p. 20-21)
1. Poached eggs with rice and cheese, Graham bread and butter, grape jelly, cocoa.
2. Boston baked beans, steamed brown bread and butter, piccalilli, canned peaches, tea.
3. Chicken or veal soup, dumplings, mince pie, tea.

LUNCH/SCHOOL LUNCH BOX menus (p. 45-6)
1. Peanut butter and entire-wheat bread sandwiches, scrambled-egg sandwiches, raising ginberbread, an apple, milk (hot-cold bottle).
2. Creamed chicken, ham or veal and entire-wheat bread sandwiches, jelly and white bread sandwiches, a hard-cooked egg, sponge cake, lemonade.

LUNCH/LUNCH BOX MEALS FOR THE WORKER (p. 48)
1. Sliced ham and currant jelly sandwiches, made with entire-wheat bread, egg salad sandwiches made with white bread, apple pie, cheese, hot coffee, an orange.
2. Cold baked beans, Boston brown bread and butter sandwiches, spiced beef sandwiches with white bread, a raw tomato with salt and pepper, Portsmouth orange cake, an apple, hot tea.

DINNER (fall menus) (p. 20-21)
1. Vegetable bouillon, meat loaf, stewed tomatoes, baked potatoes, bread and butter, lettuce, celery and grape salad, gingerbread with whipped cream, black coffee.
2. Chicken or Veal Fricassee, boiled rice, buttered beets, sweet pickles, bread and butter, hermits, sliced oranges, black coffee.
3. Broiled halibut of mackerel, parsley sauce, spinach, spaghetti Itilain, bread and bitter, spice cake (left-over) served with custard sauce, black coffee.