This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
The following are two menus for luncheon and dinner, which may be termed "oven meals," as nearly all the foods can be cooked in the oven with the same heat.
A "Company" Luncheon
Baked Oysters in Shell
A Home Dinner
Clear Tomato Soup
Sliced Onions in Broth
Peach Tapioca with Meringue (in ramekins)
In the first menu the veal needs about an hour and a half's cooking; the potatoes an hour's; the coddled pears two hours'; the sponge cake twenty minutes' and the oysters ten minutes'. Obviously the pears can go in first, the veal following, the sponge cakes can be baked as soon as they are put together. There will then be room for the potatoes, and the oysters can be put in "at the last minute."
In the second menu the duck and tapioca should be put in at the same time, the onions a half hour later, the potatoes following about an hour before dinner is to be served.