Family Meals for a Week

Transcribed from the Sunday edition of the The Buffalo Sunday Morning News on February 13, 1910.

Sunday.

Breakfast.
Sileced pineapple, oatmeal jelly and cream, friend scallops, grahm and rice muffins, toast, tea and coffee.

Luncheon.
Jellied ham loaf, baked potatoes, cellery and lettuce salad with mayonnaise dressing, bread and butter, apple snow, tea.

Dinner.
Cream of tomato soup, roast lamb and mint sauce, string beans, mashed potato, squash pie, black coffee.

Monday.

Breakfast.
Grapefruit, vereal and cream, bacon, boiled eggs, French rolls, toast, tea and coffee.

Luncheon.
Sliced ham loaf (a left-over), baked tomato toast (a left-over), cress and cream cheese sandwiches, cookies and orange marmalade, tea.

Dinner.
Oyster bisque, lamb deviled, then fried in batter (a left-over), potato croquettes (a left-over), string beans steamed and served with lemon sauce (a left-over), floating island, black coffee.

Tuesday.

Breakfast.
Baked apples, eaten with rice boiled in milk, with cream; minced lamb (a left-over), brown and white bread, toast, tea and coffee.

Luncheon.
Savory omelet, stewed potatoes, lettuce sandwiches, crackers with American cheese sliced and heated upon them, apple cake, tea.

Dinner.
Black bean soup a la mock turtle, pot roast of beef served with horse-radish and harnished with browned sweet potatoes, mashed turnips, date pudding, black coffee.

Wednesday.

Breakfast.
Oranges, cereal and cream, chipped beef with cream gravy, waffles, toast, tea and coffee.

Luncheon.
Philadelphia scrapple, souffle of turnips (a left-over), sweet potatoes sautes (a left-over), graham bread, hot gingerbread and cocoa.

Dinner.
Yesterday’s soup, cannelon of beef (a left-over), Jerusalem artichokes, baked bananas, French pancakes, black coffee.

Thursday.

Breakfast.
Oranges, cereal and cream, bacon and green peppers, quick biscuits, toast, tea and coffee.

Luncheon.
Mince of beef with green peppers chopped in it (a left-over), boiled potatoes with butter and parsley sauce, baked Welsh rarebit, bread, pudding, tea.

Dinner.
Cream of artichoke soup (a left-over), calf’s head a la viniagrette, spinach, carrots fried in batter, rice and raisin pudding, black coffee.

Friday.

Breakfast.
Oranges, cracked wheat and cream, creamed codfish, cornmeal muffins, tea and coffee.

Luncheon.
Clam fritters, potatoes a la Parisienne, chestnut and lettuce salad, bread and butter, canned peaches and cake, tea.

Dinner.
Potato cream soup, halibut steaks, celery knobs, sweet potatoes fried, orange pudding, black coffee.

Saturday.

Breakfast.
Apple sauce and cream, dried rusk, bacon and fried hominy, toast, tea and coffee.

Luncheon.
Croquettes of calf’s brain (a left-over), salad of celery knobs and romaine (a left-over), crackers and cheese, stuffed potatoes, jelly and tea.

Dinner.
Mock turtle soup based upon liquor in which calf’s head was boiled, corned beef, mashed turnips, lady cabbage, cottage pudding, black coffee.

Advertisement

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s