Family Meals for a Week

Transcribed from the Sunday edition of the The Buffalo Sunday Morning News from January 2, 1910.

Sunday.

Breakfast.
Oranges, oatmeal porridge and cream, pork tenderloins, sally lunn, toast, tea and coffee.

Luncheon.
Veal loaf, hot biscuits (the dough made yesterday and set on ice), potato croquettes (a left-over), beet salad, crackers and cheese, apple turnovers, tea.

Dinner.
Oyster bisque (the liquor a left-over), New Year’s turkey (reheated), creamed onions, baked macaroni, plum pudding, black coffee.

Monday.

Breakfast.
Baked apples, Indian meal mush and cream, bacon, French rolls, toast, tea and coffee.

Luncheon.
Turkey pressed and cut cold (a left-over), remnant of yesterday’s salad served upon lettuce, fried mush (a left-over), junket and cake, tea.

Dinner.
Turkey soup (a left-over), pot roast of beef, stewed tomatoes, mashed potatoes, plum pudding sliced and warmed up in sauce (a left-over), black coffee.

Tuesday.

Breakfast.
Grapefruit, cereal and cream, fried panfish, rolls, toast, tea and coffee.

Luncheon.
Veal loaf, deviled, sliced and fried in batter (a left-over); potato puff (a left-over), tomato toast (tomato a left-over), canned fruit and cookies, tea.

Dinner.
Okra and tomato soup, cannelon of beef garnished with fried bananas (a left-over), spinach, caramel, sweet potatoes, bread pudding with sauce, black coffee.

Wednesday.

Breakfast.
Oranges, cereal and cream, bacon, boiled eggs, graham biscuits, toast, tea and coffee.

Luncheon.
Cold beef (a left-over), stuffed potatoes, graham biscuits warmed over, apple and celery salad, crackers and cream cheese, warm gingerbread and cocoa.

Dinner.
Spinach soup (a left-over), mutton chops en casserole, Spanish chestnuts stewed in gravy, kidney beans boiled with pork, mince pie, black coffee.

Thursday.

Breakfast.
Sliced pineapple, hominy and cream, bacon and eggs, corn bread, tea and coffee.

Luncheon.
Pork and beans (a left-over), baked potatoes, griddle cakes and maple syrup, cream cheese salad, tea.

Dinner.
Canned corn soup, corned beef (cooked in fireless cooker)m mashed turnips, celery knobs, custard pudding, black coffee.

Friday.

Breakfast.
Oranges, cereal and cream, fried green tomatoes, hominy muffins (from left-over hominy), toast, tea and coffee.

Luncheon.
Toasted sardines, friend sweet potatoes, salad of celery knobs and lettuce (a left-over), cookies and jam, tea.

Dinner.
Bean soup without meat stock, halibut steaks, creamed potatoes, scalloped tomatoes, French tapioca pudding, black coffee.

Saturday.

Breakfast.
Apple sauce and cream, eaten with rusk; corned beef hash (a left-over), griddle cakes, toast, tea and coffee.

Luncheon.
Creamed halibut (a left-over), potato cakes (a left-over), cress sandwiches, crackers heated with cheese, cornstarch hasty pudding with liquid sauce, tea.

Dinner.
Yesterday’s soup, liver and bacon, bananas, cauliflower, French pancakes, black coffee.

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