Family Meals for a Week

Transcribed from the Sunday edition of the The Buffalo Sunday Morning News from February 20, 1910.

Sunday.

Breakfast.
Grapefruit, cereal and cream, breakfast stew of beef, hot rolls, toast, tea and coffee.

Luncheon.
Corned beef hash cakes (a left-over; mixed overnight and set on ice to be baked Sunday), coldslaw with cream dressing, breakfast rolls (warmed), crackers and cheese, custard and cakes, tea.

Dinner.
Bean and tomato soup (a left-over), fricasseed fowl (done in fireless cooker), Spanish rice, stewed oyster plant, mock mince pie, black coffee.

Monday.

Breakfast.
Stewed prunes, cereal and cream, bacon, English muffins, toast, tea and coffee.

Luncheon.
Cold corned beef (left-over from Saturday), baked sweet potatoes stewed oyster plant (warmed over), cake and home-made canned peaches, tea.

Dinner.
Browned potato soup, curried chicken (a left-over), boiled rice, bananas chilled and eaten with the curry, mashed potatoes, blanc mange and sponge cake, black coffee.

Tuesday.

Breakfast.
Oranges, cereal and cream, picked-up codfish (creamed), potato cakes (a left-over) rolls, toast, tea and coffee.

Luncheon.
Baked eggs, fried hominy, thin brown bread and butter, hasty cornstarch pudding with hard sauce, cocoa.

Dinner.
Mutton broth; stuffed beef’s heart, stewed carrots, spinach, tapioca and apple pudding, black coffee.

Wednesday.

Breakfast.
Baked apples, cereal and cream, bacon and green peppers, sally lunn, toast, tea and coffee.

Luncheon.
Sliced beef’s heart (a left-over), fried sweet potatoes, lettuce and carrot salad (a left-over), crackers and cheese, warm gingerbread and tea.

Dinner.
Yesterday’s broth, veal cutlets, spinach souffle (a left-over), stewed tomatoes, apple dumplings, black coffee.

Thursday.

Breakfast.
Oranges, cereal and cream, fried butterfish, quick biscuits, toast, tea and coffee.

Luncheon.
Stew of veal, macaroni, tomatoes and a seasoning of onion (a left-over), plain boiled potatoes, baked toast, cream cheese, ham and crackers, tea.

Dinner.
Beef and noodle soup, based upon stock in which beef’s heart was boiled before braising it; hamburger steaks, baked bananas, string beans, junket and cake, black coffee.

Friday.

Breakfast.
Apple sauce, cracked wheat and cream, scalloped clams, corn bread, toast, tea and coffee.

Luncheon.
Cheese fondu, toasted corn bread (a left-over), anchovy toast, bread pudding, tea.

Dinner.
Oyster bisque, halibut steaks, mashed potato, string beans with sauce piquante (a left-over), orange fritters, black coffee.

Saturday.

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

Luncheon.
Creamed halibut (a left-over), potato puff (a left-over), celery and apple salad, crackers and cheese, cake and marmalade, tea.

Dinner.
Beef and macaroni soup, with Parmesan cheese; rolled and stuffed beefsteak, creamed onions, glazed sweet potatoes, prune whip with cake, black coffee.

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