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

Casserole of Veal, Mexican Style

Buttered Potatoes

Tomatoes in Aspic, with Lettuce and Mayonnaise

Coddled Pears with Whipped Cream

Sponge Cakes

Bon-bons Coffee

A Home Dinner

Clear Tomato Soup

Casserole of Duck, Chicken, Lamb or Beef

Baked Potatoes

Sliced Onions in Broth

Salad of Shaved Cabbage, Shredded Peppers and Romaine

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.