Family Meals for a Week

Transcribed from the Sunday edition of the The Buffalo Sunday Morning News from January 9, 1910.

Sunday.

Breakfast.
Oranges, oatmeal jelly and cream, barbecued rabbit, corneal muffins, toast, tea and coffee.

Luncheon.
Cold beef’s heart stuffed; celery and orange salad, toasted muffins from breakfast, crackers and cheese, lemon sponge, tea.

Dinner.
Macaroni and beef soup, with Parmesan cheese; roast leg of young pork, apple sauce, mashed turnips, sweet potatoes, cracker plum pudding, black coffee.

Monday.

Breakfast.
Baked apples and cream, cereal eaten with the apples, boiled eggs, French rolls, toast, tea and coffee.

Luncheon.
Sliced beef’s heart (a left-over), baked Welsh rabbit, potatoes boiled plain, with butter and minced parsley; gingerbread and marmalade, tea.

Dinner.
Yesterday’s soup, old-fashioned potpie of pork, with dumplings (a left-over); stewed celery; mashed potatoes, cream puffs, black coffee.

Tuesday.

Breakfast.
Grapefruit, cereal and cream, bacon and fried apples, baked toast, brown bread, tea and coffee.

Luncheon.
Remains of potpie, garnished with sausages; potatoes croquettes (a left-over), brown bread and peanut butter sandwiches, canned fruit and cake, cocoa.

Dinner.
Tomato soup, boiled mutton, carrots, scalloped tomatoes, chestnut pudding, black coffee.

Wednesday.

Breakfast.
Oranges, cracked wheat (cooked all night in the fireless cooker) and cream; fried tripe, rice muffins, toast, tea and coffee.

Luncheon.
Scallop of beef’s brains, potatoes boiled whole and browned, johnnycake, lettuce salad with chestnut dressing (this last a left-over); hot biscuits and maple cream, tea.

Dinner.
Scotch broth (based upon liquor in which mutton was boiled), curried mutton (a left-over), eaten with boiled rice iced bananas; carrot fritters (a left-over), suet dumplings with hard sauce, black coffee.

Thursday.

Breakfast.
Tangerines, cereal and cream, bacon and fried green peppers, southern batter bread, toast, tea and coffee.

Luncheon.
Welsh rarebit, baked potatoes, quick biscuits, cress salad, loppered milk and ginger cookies, tea.

Dinner.
Yesterday’s soup, beefsteak with onions, rice croquettes (a left-over), mashed sweet potatoes, prune pudding, black coffee.

Friday.

Breakfast.
Sliced oranges and canned pineapple, cereal and cream, butter fish, potato biscuits, toast, tea and coffee.

Luncheon.
Omelette a la creole, friend green tomatoes, baked cream toast, hot gingerbread, cheese, tea.

Dinner.
Long clam chowder, salmon steak, creamed potatoes with parsley, celery and cress salad, crackers and cheese, sweet potato pie (a left-over), black coffee.

Saturday.

Breakfast.
Oranges, Indian meal mush (cooked all night in the fireless cooker) and cream, lamb’s liver and bacon, griddle cakes, toast, tea and coffee.

Luncheon.
Beef and onion stew (a left-over), fried French potatoes, salmon salad (a left-over) with French dressing, toasted graham crackers and cottage cheese, cookies and cocoa.

Dinner.
Cream of carrot soup, stuffed loin of veal, stewed tomatoes, fried oyster plant, tapioca pudding, black coffee.

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