Family Meals for a Week

Transcribed from the Sunday edition of the The Buffalo Sunday Morning News from January 23, 1910.

Sunday.

Breakfast.
Grapefruit, hominy and cream, sausages and breadcrumb griddle cakes, honey, toast, tea and coffee.

Luncheon.
Cold corned beef (a left-over), baked potatoes, baked Welsh rarebit, graham bread and cream cheese sandwiches, chocolate cake and tea.

Dinner.
Bean and celery soup (based upon liquor in which beef was boiled), roast suckling pig with chestnut stuffing, apple sauce, mashed and browned potatoes, celery knobs, cracker pudding with hard sauce, black coffee.

Monday.

Breakfast.
Oranges, cereal and cream, bacon and fried hominy (a left-over), English muffins, toast, tea and coffee.

Luncheon.
Hashed corned beef and potato pie (a left-over), celery knobs and lettuce salad (a left-over), crackers and cheese, boiled macaroni and yesterday’s pudding sauce, tea.

Dinner.
Bean and celery soup (a left-over), yesterday’s roast pig with chestnut stuffing, heated; kohlrabi turnips, stewed potatoes, apple pie and cheese, black coffee.

Tuesday.

Breakfast.
Apple sauce and cream, dried rusk soaked in milk, cheese omelet, toast, tea and coffee.

Luncheon.
Mince of roast pig garnished with fried potatoes, English muffins (a left-over), split and toasted; bananas sliced with cream, cake, tea.

Dinner.
Beef broth with barley, roast shoulder of mutton, string beans, baked canned corn, poor man’s pudding, black coffee.

Wednesday.

Breakfast.
Oranges, cereal and cream, bacon and eggs, corn bread, toast, tea and coffee.

Luncheon.
Yesterday’s shoulder of mutton, corn pudding (a left-over), corn bread, toasted (a left-over); salad of lettuce and string beans (a left-over), sugar gingerbread and tea.

Dinner.
Yesterday’s soup with addition of macaroni. (Served grated cheese with it.) Larded calf’s liver, spinach stewed tomatoes, New Jersey pancakes, black coffee.

Thursday.

Breakfast.
Oranges, cereal and cream, bacon and fried apples, sally lunn, toast, tea and coffee.

Luncheon.
Cold liver (a left-over), rice and tomatoes (partly a left-over), potato salad, crackers and cheese, hasty cornstarch pudding, cocoa.

Dinner.
Tapioca cream soup, mock pigeons (rolled and stuffed veal cutlets), souffle of spinach (a left-over), caramel sweet potatoes, oranges sliced with bananas, cake, black coffee.

Friday.

Breakfast.
Steamed prunes, cereal and cream, fried panfish, muffins, toast, tea and coffee.

Luncheon.
Creamed salt cold, hashed brown potatoes, olive sandwiches, hot scones and honey, tea.

Dinner.
Tomato and split pea soup, salmon steak, mashed potatoes, fried celery, stewed tomatoes, raisin and date pudding, black coffee.

Saturday.

Breakfast.
Oranges, cereal and cream, pickled salmon and potato (a left-over), hot shortcake and marmalade, toast, tea and coffee.

Luncheon.
Philadelphia scrapple, tomatoes, baked (a left-over); chestnut and lettuce salad, crackers and cheese, crullers and tea.

Dinner.
Yesterday’s soup, half of a ham boiled, then breaded and browned; lady cabbage, black-eyed peas, garnished with fried bacon; cocoanut custard, black coffee.

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