Family Meals for a Week

Transcribed from the Sunday edition of the The Buffalo Sunday Morning News from February 6, 1910.

Sunday.

Breakfast.
Grapes, large hominy and cream, fried scallops, popovers, toast, tea and coffee.

Luncheon.
Scallop of veal and oysters (a left-over), large hominy, heated and browned (a left-over): thin bread and butter, cress salad, crackers and cheese, chocolate blanc mange and cake, tea.

Dinner.
Tomato soup, stuffed and breaded beef’s heart. Brussel’s sprouts, Jerusalem artichokes, mince pie, black coffee.

Monday.

Breakfast.
Stewed prunes, cereal and cream, bacon, French rolls, toast, tea and coffee.

Luncheon.
Cold beef’s heart, sliced (a left-over), toasted English muffins, baked sweet potatoes, cream cheese sandwiches, with brown bread (a left-over); cookies and jam, tea.

Dinner.
Artichoke cream soup (a left-over), lamb’s liver and bacon, mashed potatoes, Brussels sprouts, warmed over; bread pudding, unsweetened, eaten with hard sauce; black coffee.

Tuesday.

Breakfast.
Oranges, oatmeal porridge and cream, salt mackerel, creamed; corn bread, toast, tea and coffee.

Luncheon.
Mince of lamb’s liver on toast (a left-over), potato puff (a left-over), corn bread, toasted (a left-over); crullers and cheese, cocoa.

Dinner.
Split-pea soup, corned beef (cooked in “the fireless”), mashed turnips, string beans, apple meringue pie, black coffee.

Wednesday.

Breakfast.
Canned pineapple, cereal and cream, bacon and eggs, graham gems, toast, tea and coffee.

Luncheon.
Cold corned beef (a left-over), potatoes boiled whole with butter and parslet sauce, string bean and lettuce salad (a left-over), cornstarch hasty pudding, tea.

Dinner.
Yesterday’s soup, mutton chops en casserole, stewed tomatoes, spinach, orange tart, black coffee.

Thursday.

Breakfast.
Baked apples, cereal and cream, Philadelphia scrapple, bread and vutter, toast, tea and coffee.

Luncheon.
Corned beef hash (a left-over), tomato toast (a left-over), peanut sandwiches, hot gingerbread and American cheese, tea.

Dinner.
Cream of spinach soup (served with a poached egg upon each portion), fricaseed fowl (prepared in fireless cooker), boiled rice, fried oyster plant, cabinet pudding, black coffee.

Friday.

Breakfast.
Oranges, cereal and cream, clam fritters, rice muffins, toast, tea and coffee.

Luncheon.
Fried panfish, potato cakes, lettuce and oyster plant salad (a left-over), griddle cakes and maple cream, tea.

Dinner.
Yesterday’s soup, halibut steaks, rice croquettes (a left-over), stewed celery, suet pudding, black coffee.

Saturday.

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

Luncheon.
Chicken potpie (a left-over), breakfast biscuits, heated; baked sweet potatoes, ceam puffs and tea.

Dinner.
Celery cream soup (a left-over), pork tenderloins, apple sauce, baked and glazed potatoes, buttered parsnips, batter pudding with liquid sauce, black coffee.

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