USS Williamsburg Menu and Recipes

p with dry head crumb + butter. mm head. Breakfast Cereal/with pliced bananas Thursday. 12 enfor smith Poached eggo on trast cup com meal Bran muffins with raisins. cup flow note- surely Know all These aus. tea. baking pind. tab. sugar Lunch Swifts Brookfield sausage and "hot" tea, palt tab (soft) photoning pollatore pakad - whole wheat head stered tomatoes - with selery F eggs note: Samsage are the am. green look. Baked apples with ruly eyrip old milk and from over then coin kind Fry as directed on wrapper as eal of shortening - Cool. fat accumulates measure off 6tab. d beaten eggs and fold palt in into another pan (notiron) to This my, bleg. pud sugar and add 1/2cup rinegar, % cup water, / hich must be sifted Together. tea palt, 1/4 tea pepper 1/3 cup chopped m into well greased shallow 2 boil. Remove from ostore and add onions and 2 Tea, bugar. Bring tob m + bake at 400' about 5min Pom over hot cooked cuted potatives Namural 1/2 cup chopped piments and 1tah parsley potatoes. make individual serving this is enough for about 21/2 # ou9 med, topped with 4 cooked sausages. Stem earned tom. with / cup finely cut celery - add a pinch of soda 2 tea, sugar and perre with crisp croutons, of crushed pine apple in each - heat Peel apples + core-put a spoonful 1/2 cup sulgar + 1/2 cup water & 1tab the ennamon red hots til dissolute tie tender -uncover & taste inthoying of pour once apples along core + hake til well erated glaged. Dinner Domatoe juice with seasoning THE Spanish Lamt. NATIONAL Chef salad - tangy dressing ADMIN:- Rhuhart copy sticks. - es GOVERNMENT note: Because the main disle has so muchin it no other reg. are needed unless you say so Spanish lament is tricky hit good The made it time + a again - this is how - (oren)