Family Meals for a Week

Transcribed from the Sunday edition of the The Buffalo Sunday Morning News from February 27, 1910.

Sunday.

Breakfast.
Stewed prunes, cereal and cream, codfish cakes, popovers, toast, marmalade, tea and coffee.

Luncheon.
Barbecued ham, baked toast, celery and apple salad with crackers and cheese, sago custard, cake, tea.

Dinner.
Cream of celery soup, roast lamb and mint sauce, stewed tomatoes, spaghetti with cheese, apple pie (open) with whipped cream, black coffee.

Monday.

Breakfast.
Tangerines, oatmeal jelly and cream, bacon, boiled eggs, rolls, toast, tea and coffee.

Luncheon.
Italian olla podrida (spaghetti, tomatoes, bits of ham baked in a mold with grated cheese on top—a left-over), baked potatoes, blanc mange and cake, cocoa.

Dinner.
Clear soup, curried lamb eaten with bananas (a left-over), boiled rice, string beans, lemon pie, black coffee.

Tuesday.

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

Luncheon.
Cold lamb (a left-over), Spanish rice with green peppers (a left-over), string beans and lettuce salad (a left-over), bread and butter, crullers and tea.

Dinner.
Julienne soup, pork chops, apple sauce, mashed turnips, creamed onions, Indian meal pudding, black coffee.

Wednesday.

Breakfast.
Canned pineapple, cereal and cream, fricasseed eggs, muffins, toast, tea and coffee.

Luncheon.
Frizzled beef, stewed potatoes, scalloped onions (a left-over), tomato toast, jam and gingerbread, tea.

Dinner.
Yesterday’s soup, mock pigeons (veal cutlets stuffed and rolled), spinach, caramel sweet potatoes, orange pudding, black coffee.

Thursday.

Breakfast.
Grapefruit, cracked wheat and cream, broiled rabbit, hominy muffins, toast, tea and coffee.

Luncheon.
Mince of veal on toast (a left-over), baked pork and beans, plain boiled potatoes, marmalade and cookies, tea.

Dinner.
Spinach soup a la creme (a left-over), breaded and braised fresh beef’s tongue, fried carrots, mashed potatoes, omelet souffle, black coffee.

Friday.

Breakfast.
Oranges, cereal and cream, fried panfish, potato biscuits, toast, tea and coffee.

Luncheon.
Scalloped oysters, baked beans (warmed over), nut and orange salad, crackers and cheese, Swiss fritters and lemon sauce, tea.

Dinner.
Cream of lettuce soup, fried scallops, stewed tomatoes, buttered parsnips, fig and raisin pudding, black coffee.

Saturday.

Breakfast.
Oranges, cereal and cream, bacon and green peppers, waffles and honey, toast, tea and coffee.

Luncheon.
Cold tongue (a left-over), baked sweet potatoes, toasted crackers and American cheese, bananas and cream, cake, tea.

Dinner.
Variety soup (based upon liquor in which tongue was parboiled and carcass of rabbit), lamb’s liver and bacon,, oyster plant fritters, baked squash, canned peach pie, black coffee.

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