Family Meals for a Week

Transcribed from the Sunday edition of the The Buffalo Sunday Morning News from January 16, 1910.

Sunday.

Breakfast.
Tangerines, cracked wheat and cream, fried scallops, cornmeal muffins, toast, tea and coffee..

Luncheon.
Pressed hamburger steak cooked in a mould and served cold, baked potatoes, baked beans, New England style; brown bread (reheated), chestnut and romaine salad, crackers and cheese, cookies and cocoa.

Dinner.
Vermicelli soup, boiled fowl with egg sauce, boiled rice, potato croquettes, lemon cream pie, black coffee.

Monday.

Breakfast.
Oranges, cereal and cream, ragout of stuff veal (a Saturday left-over), French rolls, toast, tea and coffee..

Luncheon.
Soft mince of hamburger steak and potato (a left-over), tomato toast, crullers and cheese, tea.

Dinner.
Soup of baked beans and tomato (a left-over), chicken stew with rice dumplings (a left-over), cauliflower, spinach, bread pudding, black coffee.

Tuesday.

Breakfast.
Apple sauce and cream, brewls (a left-over), bacon, rolls, toast, tea and coffee.

Luncheon.
Salt mackerel with cream sauce, boiled potatoes, cauliflower, warmed over; bread and butter, boiled Indian pudding, tea.

Dinner.
Chicken broth (from liquor in which Sunday’s fowl was cooked); lamb’s liver en casserole, saute of spinach (a left-over), sweet potatoes, apple snow and cake, black coffee.

Wednesday.

Breakfast.
Oranges, oatmeal porridge and cream, bacon and eggs, muffins, toast, tea and coffee.

Luncheon.
Fried calf’s brains, homing, quick biscuits, lettuce salad, crackers and cottage cheese, canned pineapple and cake, tea.

Dinner.
Oyster soup, veal cutlets, stewed tomatoes, sweet potatoes au gratin (a left-over); trifle of macaroons (stale) and whipped cream, black coffee.

Thursday.

Breakfast.
Baked apples, cereal and cream, minced liver on toast, (a left-over); oatmeal muffins, toast, tea and coffee.

Luncheon.
Scrambled eggs and tomatoes, muffins, split and toasted (a left-over); fried potatoes, hot gingerbread and American cheese, tea.

Dinner.
Mock turtle bean soup, baked beefsteak a la jardinière, buttered parsnips, riced potatoes, floating island, black coffee.

Friday.

Breakfast.
Oranges, cereal and cream, finnan haddie, potato biscuits, toast, tea and coffee.

Luncheon.
Clam fritters, potato biscuits warmed over, egg salad with sardine mayonnaise, heated crackers, coffee, cake and cocoa.

Dinner.
Yesterday’s soup, fried smelts with lemon sauce, mashed potatoes, beets, cottage pudding, black coffee.

Saturday.

Breakfast.
Oranges, cereal and cream, bacon and fried apples, soup milk griddle cakes, maple syrup, toast, coffee and tea.

Luncheon.
Barbecued ham, cheese fondu, German toast, romaine and beet salad (partly a left-over), one-egg cake and marmalade, tea.

Dinner.
Veal and sago broth, corned beef (cooked in fireless cooker), mashed turnips, fried salsify, eggless rice pudding, black coffee.

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