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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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.

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.

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.

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.

Family Meals for a Week

Transcribed from the Sunday edition of the The Buffalo Sunday Morning News from January 23, 1910.

Sunday.

Breakfast.
Grapefruit, hominy and cream, sausages and breadcrumb griddle cakes, honey, toast, tea and coffee.

Luncheon.
Cold corned beef (a left-over), baked potatoes, baked Welsh rarebit, graham bread and cream cheese sandwiches, chocolate cake and tea.

Dinner.
Bean and celery soup (based upon liquor in which beef was boiled), roast suckling pig with chestnut stuffing, apple sauce, mashed and browned potatoes, celery knobs, cracker pudding with hard sauce, black coffee.

Monday.

Breakfast.
Oranges, cereal and cream, bacon and fried hominy (a left-over), English muffins, toast, tea and coffee.

Luncheon.
Hashed corned beef and potato pie (a left-over), celery knobs and lettuce salad (a left-over), crackers and cheese, boiled macaroni and yesterday’s pudding sauce, tea.

Dinner.
Bean and celery soup (a left-over), yesterday’s roast pig with chestnut stuffing, heated; kohlrabi turnips, stewed potatoes, apple pie and cheese, black coffee.

Tuesday.

Breakfast.
Apple sauce and cream, dried rusk soaked in milk, cheese omelet, toast, tea and coffee.

Luncheon.
Mince of roast pig garnished with fried potatoes, English muffins (a left-over), split and toasted; bananas sliced with cream, cake, tea.

Dinner.
Beef broth with barley, roast shoulder of mutton, string beans, baked canned corn, poor man’s pudding, black coffee.

Wednesday.

Breakfast.
Oranges, cereal and cream, bacon and eggs, corn bread, toast, tea and coffee.

Luncheon.
Yesterday’s shoulder of mutton, corn pudding (a left-over), corn bread, toasted (a left-over); salad of lettuce and string beans (a left-over), sugar gingerbread and tea.

Dinner.
Yesterday’s soup with addition of macaroni. (Served grated cheese with it.) Larded calf’s liver, spinach stewed tomatoes, New Jersey pancakes, black coffee.

Thursday.

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

Luncheon.
Cold liver (a left-over), rice and tomatoes (partly a left-over), potato salad, crackers and cheese, hasty cornstarch pudding, cocoa.

Dinner.
Tapioca cream soup, mock pigeons (rolled and stuffed veal cutlets), souffle of spinach (a left-over), caramel sweet potatoes, oranges sliced with bananas, cake, black coffee.

Friday.

Breakfast.
Steamed prunes, cereal and cream, fried panfish, muffins, toast, tea and coffee.

Luncheon.
Creamed salt cold, hashed brown potatoes, olive sandwiches, hot scones and honey, tea.

Dinner.
Tomato and split pea soup, salmon steak, mashed potatoes, fried celery, stewed tomatoes, raisin and date pudding, black coffee.

Saturday.

Breakfast.
Oranges, cereal and cream, pickled salmon and potato (a left-over), hot shortcake and marmalade, toast, tea and coffee.

Luncheon.
Philadelphia scrapple, tomatoes, baked (a left-over); chestnut and lettuce salad, crackers and cheese, crullers and tea.

Dinner.
Yesterday’s soup, half of a ham boiled, then breaded and browned; lady cabbage, black-eyed peas, garnished with fried bacon; cocoanut custard, black coffee.

Family Meals for a Week

Transcribed from the Sunday edition of the The Buffalo Sunday Morning News from January 16, 1910.

Sunday.

Breakfast.
Tangerines, cracked wheat and cream, fried scallops, cornmeal muffins, toast, tea and coffee..

Luncheon.
Pressed hamburger steak cooked in a mould and served cold, baked potatoes, baked beans, New England style; brown bread (reheated), chestnut and romaine salad, crackers and cheese, cookies and cocoa.

Dinner.
Vermicelli soup, boiled fowl with egg sauce, boiled rice, potato croquettes, lemon cream pie, black coffee.

Monday.

Breakfast.
Oranges, cereal and cream, ragout of stuff veal (a Saturday left-over), French rolls, toast, tea and coffee..

Luncheon.
Soft mince of hamburger steak and potato (a left-over), tomato toast, crullers and cheese, tea.

Dinner.
Soup of baked beans and tomato (a left-over), chicken stew with rice dumplings (a left-over), cauliflower, spinach, bread pudding, black coffee.

Tuesday.

Breakfast.
Apple sauce and cream, brewls (a left-over), bacon, rolls, toast, tea and coffee.

Luncheon.
Salt mackerel with cream sauce, boiled potatoes, cauliflower, warmed over; bread and butter, boiled Indian pudding, tea.

Dinner.
Chicken broth (from liquor in which Sunday’s fowl was cooked); lamb’s liver en casserole, saute of spinach (a left-over), sweet potatoes, apple snow and cake, black coffee.

Wednesday.

Breakfast.
Oranges, oatmeal porridge and cream, bacon and eggs, muffins, toast, tea and coffee.

Luncheon.
Fried calf’s brains, homing, quick biscuits, lettuce salad, crackers and cottage cheese, canned pineapple and cake, tea.

Dinner.
Oyster soup, veal cutlets, stewed tomatoes, sweet potatoes au gratin (a left-over); trifle of macaroons (stale) and whipped cream, black coffee.

Thursday.

Breakfast.
Baked apples, cereal and cream, minced liver on toast, (a left-over); oatmeal muffins, toast, tea and coffee.

Luncheon.
Scrambled eggs and tomatoes, muffins, split and toasted (a left-over); fried potatoes, hot gingerbread and American cheese, tea.

Dinner.
Mock turtle bean soup, baked beefsteak a la jardinière, buttered parsnips, riced potatoes, floating island, black coffee.

Friday.

Breakfast.
Oranges, cereal and cream, finnan haddie, potato biscuits, toast, tea and coffee.

Luncheon.
Clam fritters, potato biscuits warmed over, egg salad with sardine mayonnaise, heated crackers, coffee, cake and cocoa.

Dinner.
Yesterday’s soup, fried smelts with lemon sauce, mashed potatoes, beets, cottage pudding, black coffee.

Saturday.

Breakfast.
Oranges, cereal and cream, bacon and fried apples, soup milk griddle cakes, maple syrup, toast, coffee and tea.

Luncheon.
Barbecued ham, cheese fondu, German toast, romaine and beet salad (partly a left-over), one-egg cake and marmalade, tea.

Dinner.
Veal and sago broth, corned beef (cooked in fireless cooker), mashed turnips, fried salsify, eggless rice pudding, black coffee.

Family Meals for a Week

Transcribed from the Sunday edition of the The Buffalo Sunday Morning News from January 9, 1910.

Sunday.

Breakfast.
Oranges, oatmeal jelly and cream, barbecued rabbit, corneal muffins, toast, tea and coffee.

Luncheon.
Cold beef’s heart stuffed; celery and orange salad, toasted muffins from breakfast, crackers and cheese, lemon sponge, tea.

Dinner.
Macaroni and beef soup, with Parmesan cheese; roast leg of young pork, apple sauce, mashed turnips, sweet potatoes, cracker plum pudding, black coffee.

Monday.

Breakfast.
Baked apples and cream, cereal eaten with the apples, boiled eggs, French rolls, toast, tea and coffee.

Luncheon.
Sliced beef’s heart (a left-over), baked Welsh rabbit, potatoes boiled plain, with butter and minced parsley; gingerbread and marmalade, tea.

Dinner.
Yesterday’s soup, old-fashioned potpie of pork, with dumplings (a left-over); stewed celery; mashed potatoes, cream puffs, black coffee.

Tuesday.

Breakfast.
Grapefruit, cereal and cream, bacon and fried apples, baked toast, brown bread, tea and coffee.

Luncheon.
Remains of potpie, garnished with sausages; potatoes croquettes (a left-over), brown bread and peanut butter sandwiches, canned fruit and cake, cocoa.

Dinner.
Tomato soup, boiled mutton, carrots, scalloped tomatoes, chestnut pudding, black coffee.

Wednesday.

Breakfast.
Oranges, cracked wheat (cooked all night in the fireless cooker) and cream; fried tripe, rice muffins, toast, tea and coffee.

Luncheon.
Scallop of beef’s brains, potatoes boiled whole and browned, johnnycake, lettuce salad with chestnut dressing (this last a left-over); hot biscuits and maple cream, tea.

Dinner.
Scotch broth (based upon liquor in which mutton was boiled), curried mutton (a left-over), eaten with boiled rice iced bananas; carrot fritters (a left-over), suet dumplings with hard sauce, black coffee.

Thursday.

Breakfast.
Tangerines, cereal and cream, bacon and fried green peppers, southern batter bread, toast, tea and coffee.

Luncheon.
Welsh rarebit, baked potatoes, quick biscuits, cress salad, loppered milk and ginger cookies, tea.

Dinner.
Yesterday’s soup, beefsteak with onions, rice croquettes (a left-over), mashed sweet potatoes, prune pudding, black coffee.

Friday.

Breakfast.
Sliced oranges and canned pineapple, cereal and cream, butter fish, potato biscuits, toast, tea and coffee.

Luncheon.
Omelette a la creole, friend green tomatoes, baked cream toast, hot gingerbread, cheese, tea.

Dinner.
Long clam chowder, salmon steak, creamed potatoes with parsley, celery and cress salad, crackers and cheese, sweet potato pie (a left-over), black coffee.

Saturday.

Breakfast.
Oranges, Indian meal mush (cooked all night in the fireless cooker) and cream, lamb’s liver and bacon, griddle cakes, toast, tea and coffee.

Luncheon.
Beef and onion stew (a left-over), fried French potatoes, salmon salad (a left-over) with French dressing, toasted graham crackers and cottage cheese, cookies and cocoa.

Dinner.
Cream of carrot soup, stuffed loin of veal, stewed tomatoes, fried oyster plant, tapioca pudding, black coffee.

Family Meals for a Week

Transcribed from the Sunday edition of the The Buffalo Sunday Morning News from January 2, 1910.

Sunday.

Breakfast.
Oranges, oatmeal porridge and cream, pork tenderloins, sally lunn, toast, tea and coffee.

Luncheon.
Veal loaf, hot biscuits (the dough made yesterday and set on ice), potato croquettes (a left-over), beet salad, crackers and cheese, apple turnovers, tea.

Dinner.
Oyster bisque (the liquor a left-over), New Year’s turkey (reheated), creamed onions, baked macaroni, plum pudding, black coffee.

Monday.

Breakfast.
Baked apples, Indian meal mush and cream, bacon, French rolls, toast, tea and coffee.

Luncheon.
Turkey pressed and cut cold (a left-over), remnant of yesterday’s salad served upon lettuce, fried mush (a left-over), junket and cake, tea.

Dinner.
Turkey soup (a left-over), pot roast of beef, stewed tomatoes, mashed potatoes, plum pudding sliced and warmed up in sauce (a left-over), black coffee.

Tuesday.

Breakfast.
Grapefruit, cereal and cream, fried panfish, rolls, toast, tea and coffee.

Luncheon.
Veal loaf, deviled, sliced and fried in batter (a left-over); potato puff (a left-over), tomato toast (tomato a left-over), canned fruit and cookies, tea.

Dinner.
Okra and tomato soup, cannelon of beef garnished with fried bananas (a left-over), spinach, caramel, sweet potatoes, bread pudding with sauce, black coffee.

Wednesday.

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

Luncheon.
Cold beef (a left-over), stuffed potatoes, graham biscuits warmed over, apple and celery salad, crackers and cream cheese, warm gingerbread and cocoa.

Dinner.
Spinach soup (a left-over), mutton chops en casserole, Spanish chestnuts stewed in gravy, kidney beans boiled with pork, mince pie, black coffee.

Thursday.

Breakfast.
Sliced pineapple, hominy and cream, bacon and eggs, corn bread, tea and coffee.

Luncheon.
Pork and beans (a left-over), baked potatoes, griddle cakes and maple syrup, cream cheese salad, tea.

Dinner.
Canned corn soup, corned beef (cooked in fireless cooker)m mashed turnips, celery knobs, custard pudding, black coffee.

Friday.

Breakfast.
Oranges, cereal and cream, fried green tomatoes, hominy muffins (from left-over hominy), toast, tea and coffee.

Luncheon.
Toasted sardines, friend sweet potatoes, salad of celery knobs and lettuce (a left-over), cookies and jam, tea.

Dinner.
Bean soup without meat stock, halibut steaks, creamed potatoes, scalloped tomatoes, French tapioca pudding, black coffee.

Saturday.

Breakfast.
Apple sauce and cream, eaten with rusk; corned beef hash (a left-over), griddle cakes, toast, tea and coffee.

Luncheon.
Creamed halibut (a left-over), potato cakes (a left-over), cress sandwiches, crackers heated with cheese, cornstarch hasty pudding with liquid sauce, tea.

Dinner.
Yesterday’s soup, liver and bacon, bananas, cauliflower, French pancakes, black coffee.

Meals for a Week

Transcribed from the Sunday edition of the The Buffalo Sunday Morning News.

Sunday.

Breakfast.
Berries, cereal and cream, lamb chops, johnny cake, toast, tea and coffee.

Luncheon.
Caviare on toast, cold tongue, tomato and shrimp salad, thin graham bread and butter, crackers and cheese, cake and lemonade.

Dinner.
Asparagus soup, brown fricassee of chicken, green peas, mashed potatoes, berry shortcake, black coffee.

Monday.

Breakfast.
Berries, cereal and cream, bacon and eggs, graham bread toast, white toast, rolls, tea and coffee.

Luncheon.
Asparagus rolls (tips left over from yesterday), plain omelet, baked potatoes, crackers (heated) with cheese, bread pudding, tea.

Dinner.
Chicken soup (based upon fricassee), liver and bacon, pea soufflé (a left-over), baked rice, cheery pie, black coffee.

Tuesday.

Breakfast.
Red bananas, cereal and cream, soufflé of rice (a left-over), rolls, toast, tea and coffee.

Luncheon.
Mince of liver on toast (a left-over), Welsh rarebit, cress and salad and crackers, cream pie, tea.

Dinner.
Chicken and okra soup (a left-over), beefsteak and mushrooms, asparagus, spinach, berries and cream cake, black coffee.

Wednesday.

Breakfast.
Berries and cream with dried rusk, broiled bacon and green peppers, muffins, toast, tea and coffee.

Luncheon.
Spanish omelet, lettuce salad, cheese, biscuits, stewed rhubarb and cookies, tea.

Dinner.
Cream-of-lettuce soup, beefsteak and kidney pie (partly a left-over), stewed potatoes, young onions, mashed new turnips, berry roll with brandy sauce, black coffee.

Thursday.

Breakfast.
Berries, cereal and cream, bacon, fried mush, toast, tea and coffee.

Luncheon.
Calf-s brains (fried), stuffed potatoes, turnip soufflé (a left-over), baked cream toast, canned peaches, gingerbread, tea.

Dinner.
Scotch broth, blanquette of veal, green peas, spinach, strawberry float, sponge cake, black coffee.

Friday.

Breakfast.
Grapefruit, cereal and cream, pan-fish, hot biscuits, toast, tea and coffee.

Luncheon.
Curried eggs, boiled rice, lettuce and green pea salad (a left-over), macaroons and iced bananas, tea.

Dinner.
Potato soup without meat, boiled cod with lemon sauce, whipped potatoes, spinach a la crème, chocolate ice cream and cake, black coffee.

Saturday.

Breakfast.
Berries, cereal and cream, mince of veal (a left-over), waffles, toast, tea and coffee.

Luncheon.
Scalloped cod in shells, potatoes a la Lyonnaise, grapefruit salad, Cassava biscuits, Camembert cheese, thin bread and butter, junket, jelly roll, tea.

Dinner.
Salmon bisque, mutton chops en casserole, green peas, string beans, tutti-frutti in grapefruit shells, jumbles, black coffee.