CAPE TIMES - 1928,
September 19
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THURSDAY
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FRIDAY
|
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Breakfast
|
Breakfast
|
|
Fruit Salad
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Paw-paw
|
|
Post Toasties
|
Oatmeal Porridge
|
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Grilled Kidneys & Bacon
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Savoury Omelet with Tomato
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Scones – Honey – Tea
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Toast – Marmalade – Tea
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Lunch
|
Lunch
|
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Curried Eggs & Rice
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Cornflour & Cheese Savoury
|
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Primrose Pudding & Sauce
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Open Fruit Tart
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Dinner
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Dinner
|
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Mutton Broth
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Fish Custard
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Boiled Corned Beef & Dumplings
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Mutton Cutlets, Fried Onions, Fried
Potatoes, Tomatoes
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Carrots, Turnips, Onions
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Pineapple Pudding & Sauce
|
|
Charlotte Russe
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Cheese Biscuits
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