Page 10 - Vitamizer Recipe Book Circa 1970s

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MENUS
FOR THE CALORIE CONSCIOUS
.,
FIRST
DAY
BREAKFAST
1 C. orange juice (P. 68)
112
C. cornflakes
1 C. whole
milk
1 egg, boiled or poached
1
slice toast
1
t. butter
1
C. black coffee or tea
BREAKFAST
V2
grapefruit
112
C. oatmeal
1 C. whole
milk
1
egg, scrambled
(P. 40)
1
slice toast
1 t. butter
1 C. black coffee or tea
BREAKFAST
1
C. tomato juice (P.
70)
1 egg, boiled or poached
2
slices crisp bacon
1 slice Melba Toast
1 t.
butter
1 C. black coffee or tea
BREAKFAST
1
C. lemon juice
(P.
68)
1
C. cereal
1
C. whole milk
1 egg, boiled or poached
1 slice whole wheat toast
1 t.
butter
1
C.
black
coffee or tea
BREAKFAST
1 C.
unsweetened
grapefruit
j
u
i
c
e
1/2 C.
cereal
1 C. whole milk
1 eg
g
,
scrambled
1 slice
toast
1 t. butter
1 C. black
coftee or tea
LUNCH
Sandwich:
2
slices whole wheat bread
Cheese Creme Spread
(P.
34)
1
apple
1 C. whole milk
SECOND DAY
LUNCH
31
C. Green Pea Soup (P. 18)
1
serve Asparagus and Egg Salad
Mould (P. 48)
1 lettuce leaf
1
small tomato
1
C. whole milk
THIRD DAY
LUNCH
Salad:
2
lettuce leaves
6 stalks asparagus
1 small tomato
1 oz. cheese
2
Savoury Scones (P. 65)
2 t.
butter
1 C. black coffee
FOURTH DAY
LUNCH
31
C. Carrot
&
Parsley Soup (P. 16)
Sandwich:
2
thin slices
rye bread
Ham
Spread
(P. 36)
1 C.
black coffee
FIFTH DAY
LUNCH
1 serve Cucumber
Salad
(P.
48)
1 oz.
cheese
1
slice
rye b
r
e
a
d
1 t. butter
1
C. black coffee or tea
DINNER
1 serve Lamb's
Fry
and Silver Beet (P. 44)
1 small boiled potato
V2
C. Apple and
Orange Delight
(P.
51)
1 C. black coffee
DINNER
1 serve Sardine
Croquettes (P. 43)
1
small boiled potato
1 medium tomato
V2
C. beans
3 T. fresh fruit salad
1 C. black coffee
DINNER
1
serve Salmon Loaf
(P.
41)
).i
head cabbage
1 small potato
1
medium onion
2
cheese biscuits
(P. 66)
1
C. whole milk
DINNER
1
slice v
e
al
V2
C. beans
3/4 C. stewed celery
1
medium tomato
112
C. PineappleĀ­
Lemon Mould (P. 88)
1
C. black coffee
DINNER
1
small grilled
flounder
1 b
o
i l
e
d
new potato
112
C. spinach with lemon juice
2
Pumpkin Scones
(P. 65)
2
t. butter
1 C. whole
milk
8
For metric conversions see inside front cover