Family Meals for a Week

Transcribed from the Sunday edition of the The Buffalo Sunday Morning News from December 29, 1907.

Sunday.

Breakfast.
Grapefruit, cracked wheat and cream, fishballs popovers, toast, coffee and tea.

Luncheon.
Beef loaf (a left-over), brown bread and butter, cut thin; lettuce and macedoine salad, crackers and cheese, lemon blanc mange and custard, cake, cocoa.

Dinner.
Okra and tomato soup, smothered chickens, boiled rice, Brussels sprouts, mashed potatoes, pumpkin pie and American cheese, black coffee.

Monday.

Breakfast.
Baked quinces and cream, bacon, fried; boiled eggs, brown and white bread, toast, tea and coffee.

Luncheon.
Beef loaf, sliced, deviled, breaded and fried (a left-over); potato cakes (a left-over), cheese and olive sandwiches, cress salad, cake and canned fruit, homemade; tea.

Dinner.
Oyster bisque, chicken scallop (a left-over), rice croquettes (a left-over), souffle of Brussels sprouts (a left-over), floating island, black coffee.

Tuesday.

Breakfast.
Oranges, oatmeal porridge and cream, sausage and fried apples, corn bread, toast, tea and coffee.

Luncheon.
Baked cheese omelet, tomato toast (baked), graham rolls, gingerbread and cocoa.

Dinner.
Mutton and barley brota, beefsteak and onions, stuffed potatoes, creamed carrots, bread and raisin pudding, black coffee.

Wednesday.

Breakfast.
Fruit, barley crystals and cream, poached eggs, rice muffins, scalloped potatoes, rolls and coffee.

Luncheon.
Fruit cocktail, celery soup, olives, veal cutlets, French fried potatoes, nut salad, crackers, cheese, angel food, coffee.

Dinner.
Raw oysters, celery, olives, salted nuts, consomme a la royale, turkey, giblet gravy, cranberry jelly, macaroni timbales, mashed potatoes, lettuce, French dressing, mince pie, plum pudding, ice-cream, fancy cakes, coffee, nuts, mints, raisins.

Thursday.

Breakfast.
Oranges, hominy and cream, bacon and green sweet peppers, sally lunn, toast, tea, and coffee.

Luncheon.
Sausage and griddle cakes—in profusion; maple syrup and griddle cakes for the second course, milk and cocoa (a stormy-day luncheon).

Dinner.
Cream of celery soup, curried veal, stewed tomatoes and okra, boiled rice and bananas, to be eaten with the curry; cottage pudding and cream sauce, black coffee.

Friday.

Breakfast.
Baked apples and cream, clam fritters, hominy muffins, toast, tea and coffee.

Luncheon.
Salt mackerel, boiled and creamed stewed potatoes, souffle of rice (a left-over), lettuce salad, crackers and cheese, freshly baked cookies and marmalade, chocolate.

Dinner.
Beef gravy soup, halibut steaks, with Bearnaise sauce; whipped potatoes, fried hominy, charlotte russe, black coffee.

Saturday.

Breakfast.
Oranges, cereal and cream, scrambled eggs and chopped bacon, muffins, toast, tea and coffee.

Luncheon.
Creamed halibut (a left-over), potato puff (a left-over), baked toast, baked custards, tea.

Dinner.
Julienne soup, roast mutton, scalloped sweet potatoes, spinach, mince pie, black coffee.

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