Vegetables— Artichokes à la Parmesan Artichokes à la Sauce Blanche Asparagus, Boiled Cabbage Carrots with Parsley Sauce Cauliflower with White Sauce Celery (Italian) Celery, Steamed, with White Cheese Sauce Celery, Stewed, with White Sauce Green Leeks Mushrooms, Stewed Onions, Braised Onion Tortilla Onions (Spanish) baked Scotch, or Curly Kale Spinach Turnips, Mashed
Vanilla Cream and Stewed Pears