Family Meals for a Week

Transcribed from the Sunday edition of the The Buffalo Sunday Morning News from January 30, 1910.

Sunday.

Breakfast.
Grapefruit, oatmeal, jelly (cooked all night in the “fireless”), lamb chops, southern batter bread, toast, tea and coffee.

Luncheon.
Cold corned ham (a left-over), orange and walnut salad, Saratoga chips, cheese and cress sandwiches, blanc mange and cake, tea.

Dinner.
Green pea soup (canned peas and liquor in which corned ham was cooked), roast beef, garnished with glazed sweet potatoes; Brussels sprouts, squash pie, black coffee.

Monday.

Breakfast.
Baked apples, rice boiled in milk, eaten with cream; bacon, French rolls (heated), toast, tea and coffee.

Luncheon.
Barbacued ham (a left-over), baked potatoes, salad of Brussels sprouts (a left-over) upon lettuce with French dressing, crackers and cheese, prune jelly and cake, tea.

Dinner.
Yesterday’s soup with tomatoes added, beef a la Milanaise (with sauce of pine nuts and sultana raisins), mashed potatoes, stewed oyster plant, German puffs with hard sauce, black coffee.

Tuesday.

Breakfast.
Oranges, hominy and cream, bacon and eggs, brown and white bread, toast, tea and coffee.

Luncheon.
Beef and potato hash (a left-over), fried hominy (a left-over), thin bread and butter, pickles, apples, but and raisins, cocoa.

Dinner.
Oyster plant, cream soup, spareribs of fresh pork, mashed white turnips, baked sweet potatoes, apple sauce, rice pudding, black coffee.

Wednesday.

Breakfast.
Stewed prunes, cereal and cream, bacon and fried green peppers, muffins, toast, tea and coffee.

Luncheon.
Frizzled beef with cream gravy, sweet potatoes sautes (a left-over), coldslaw, crackers and cheese, hot biscuits with honey, tea.

Dinner.
Browned potato soup, beefsteak and onions, cauliflower, carrots fried in batter, cottage pudding, black coffee.

Thursday.

Breakfast.
Oranges, cereal and cream, sausages, waffles, toast, tea and coffee.

Luncheon.
Beef stew and onions (a left-over), boiled potatoes, cress and radish salad, crackers and cheese, cookies and marmalade, tea.

Dinner.
Clear soup with poached eggs on top, “frittura,” string beans, macaroni with tomato sauce, apple dumpling, black coffee.

Friday.

Breakfast.
Oranges, cracked wheat and cream, codfish balls, shortcake, toast, tea and coffee.

Luncheon.
Clam fritters, stewed potatoes, macaroni baked with tomato sauce and cheese (a left-over), warm sugar gingerbread and maple cream, tea.

Dinner.
Vermicelli soup, oyster pie, chestnut, croquettes, lettuce salad, thin brown bread and butter, cocoanut custard, black coffee.

Saturday.

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

Luncheon.
Baked pork and beans, hot Boston brown bread, potato salad, crackers and cheese, cream puffs, tea.

Dinner.
Yesterday’s soup, stuffed breast of veal, stewed tomatoes, spinach, date and raisin pudding with liquid sauce, black coffee.

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