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

Sunday.

Breakfast.
Blueberries and cream, dried rusk eaten with the berries, broiled chops, graham gems, toast, tea and coffee.

Luncheon.
Stuffed tomatoes, filled with minced ham, with a baked egg on top of each; Saratoga chips, brown bread, cut thin; crackers and cheese, pineapple, cut into dice, with sugar and wine; cake, tea.

Dinner.
Green pea soup, with croutons; stuffed and baked weakfish, with Bearnaise sauce; mashed potatoes, cream beans, berry shortcake (hot), with sauce; black coffee.

Monday.

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

Luncheon.
Creamed fish (a left-over), potato croquettes (a left-over), baked toast, caramel custard, cookies, cocoa.

Dinner.
Pea and tomato soup (partly a left-over), veal stew, with carrots and dumplings; cream beans, warmed over; potato salad, berry pie, black coffee.

Tuesday.

Breakfast.
Oranges, farina and cream, cheese omelet, cold brown and white bread, toast, tea and coffee.

Luncheon.
Yesterday’s stew, stuffed potatoes, toasted cheese sandwiches, lettuce salad, strawberries and cream, wafers, tea.

Dinner.
Cream of lettuce soup, calf’s liver en casserole, stewed tomatoes, spinach, poor man’s pudding, black coffee.

Wednesday.

Breakfast.
Grapefruit, cereal and cream, codfish balls, corn bread, toast, tea and coffee.

Luncheon.
Mince of liver (a left-over), puffed potatoes, English muffins, toasted; stewed fruit and cake tea.

Dinner.
Okra soup, fricasseed (not stewed) chicken, boiled rice, breaded and fried carrots, berries and cream, black coffee.

Thursday.

Breakfast.
Berries, cracked wheat and cream, drop cakes, toast, tea and coffee.

Luncheon.
Cold meat, rice croquettes (a left-over), baked potatoes, syllabub and sponge cake, iced tea.

Dinner.
Yesterday’s soup, curried chicken (a left-over), Spanish rice, baked bananas, cornstarch hasty pudding, black coffee.

Friday.

Breakfast.
Berries, cereal and cream, shirred eggs, potatoes biscuits, toast, tea and coffee.

Luncheon.
Clam fritters, hot potato biscuits (from breakfast), Spanish salad, crackers and cream cheese, junket and macaroons, tea.

Dinner.
Fish bisque, halibut steaks, whipped potato, green peas, strawberry ice cream and cake.

Saturday.

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

Luncheon.
Hashed fish (a left-over), hominy pudding, anchovy toast, cress and lettuce salad, crackers and cheese, iced lemonade and cake.

Dinner.
Barley broth, boiled mutton, butter beans, scalloped tomatoes, orange tartlets, black coffee.

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

Sunday.

Breakfast.
Berries, cereal and cream, rolled and breaded smelts, sally lunn, toast, tea and coffee.

Luncheon.
Barbecued ham, sliced and warmed sally lunn from breakfast, tomato and lettuce salad, crackers and Roquefort cheese, lemon sponge and cookies, tea.

Dinner.
Soup a la Russ (with poached eggs on top), roast chicken, green peas, spinach a la crème, strawberry shortcake, black coffee.

Monday.

Breakfast.
Grapefruit, cereal and cream, bacon, scrambled eggs, French rolls, toast, tea and coffee.

Luncheon.
Shrimps on toast with anchovy sauce, baked potatoes, pea soufflé (a left-over), cream cheese, warmed, with toasted crackers and orange marmalade, cocoa.

Dinner.
Spinach soup (a left-over), mold of chicken and macaroni with gravy (a left-over), asparagus, young onions, creamed; heavenly hash, sponge cake, black coffee.

Tuesday.

Breakfast.
Oranges, cereal and cream, bacon and sweet green peppers, fried; brown and white bread, toast, tea and coffee.

Luncheon.
Mince of chicken and macaroni (from yesterday), English muffins, toasted; potato salad with mayonnaise, crackers and cheese, berries and cream, lady fingers, tea.

Dinner.
Mullagatawney soup, beefsteak, mashed potatoes, asparagus, prune and ut jelly with whipped cream, cake, black coffee.

Wednesday.

Breakfast.
Berries, rice jelly and cream, eggs baked in gravy, hot biscuits, toast, tea and coffee.

Luncheon.
Beef stew, brown (a left-over), potato cakes, breakfast biscuits, warmed over; endive salad, crackers and cheese, brandied peaches and cake, tea.

Dinner.
Asparagus soup (a left-over), baked shad, green peas, whipped potatoes, French tapioca custard, black coffee.

Thursday.

Breakfast.
Berries, cereal and cream, shad roes, potato biscuits, toast, tea and coffee.

Luncheon.
Sliced cold tongue, baked tomato toast, rice croquettes, watercress and green pepper salad, crackers and cheese, jam and gingerbread, tea.

Dinner.
Beef and barley broth, lamb chops and mushrooms, string beans, leeks, cheery tart, black coffee.

Friday.

Breakfast.
Oranges, cereal and cream, finnan haddle with sauce piquante, fried mush, toast, tea and coffee.

Luncheon.
Beauregard eggs, fried potatoes, string beans and tomato salad, peanut butter sandwiches, jumbles and cocoa.

Dinner.
Split pea soup, softshell crabs, stuffed tomatoes, new potatoes, currant and raspberry, roly-poly, black coffee.

Saturday.

Breakfast.
Berries, cereal and cream, bacon, green pea pancakes (a left-over) muffins, toast, tea and coffee.

Luncheon.
Stewed kidney, baked potatoes, hot Boston brown bread, lettuce and egg salad, shortcake and tea.

Dinner.
Beef and barley soup (a left-over), calf’s liver, larded and roasted; spinach, asparagus, strawberry ice cream and cake, black coffee.

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

Sunday.

Breakfast.
Berries, farmina and cream, fried porgies, corn dodgers, toast, tea and coffee.

Luncheon.
Jellied chicken, lettuce and tomato salad, English muffins (toasted), coffee ring and Swiss cheese, junket and cake, iced tea.

Dinner.
Cream of sago soup, fried chicken (Virginia style), with cream gravy; asparagus, young onions, strawberry float, sponge cake, black coffee.

Monday.

Breakfast.
Berries, cereal and cream, salmon strips (salt) broiled, with lemon sauce; French rolls, baked potatoes, toast, tea and coffee.

Luncheon.
Cold meat, baked Welsh rabbit, egg salad, cheese biscuits, thin bread and butter, custard and cookies, tea.

Dinner.
Onion soup (a left-over), stewed chicken and dumplings (a left-over), rice with tomato sauce, young turnips, bread and butter pudding, black coffee.

Tuesday.

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

Luncheon.
Anchovies on toast, baked rice (from yesterday), potatoes a la lyonnaise, cream puffs.

Dinner.
Spring vegetable soup, mutton chops, breaded; spinach, green peas, strawberries and cream, cake, black coffee.

Wednesday.

Breakfast.
Grapefruit, cracked wheat with cream, baked eggs, biscuits, toast, tea and coffee.

Luncheon.
Mince of mutton with sippets of toast (a left-over), soufflé of green peas (a left-over), lettuce salad, crackers and cheese.

Dinner.
Yesterday’s soup, rolled beefsteak, leeks, asparagus, date and fig pudding, black coffee.

Thursday.

Breakfast.
Berries, cereal and cream, bacon and green sweet peppers (fried), hominy muffins, toast, tea and coffee.

Luncheon.
Stew of beef, savory (a left-over), in which use the leeks from yesterday; fried French potatoes, asparagus a la vinaigrette (a left-over), hot gingerbread and American cheese, cocoa.

Dinner.
Spinach soup (a left-over), veal cutlets, new potatoes, string beans, bananas, sliced, with cream and cake; black coffee.

Friday.

Breakfast.
Oranges, cereal and cream, clam fritters, hot rolls, toast, tea and coffee.

Luncheon.
Salt mackerel (creamed), stewed potatoes, quick biscuits, toast, tea and coffee.

Dinner.
Fish bisque, Spanish omelet and green peas, baked bananas, asparagus, strawberry shortcake, and black coffee.

Saturday.

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

Luncheon.
Ragout of veal (a left-over), asparagus rolls (a left-over), cream toast (baked), floating island, tea.

Dinner.
Green-pea soup, corned beef, turnips, Brussel sports, cocoanut pudding, black coffee.

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

Sunday.

Breakfast.
Oranges, rice, jelly with cream, broiled chicken, cornmeal muffins, toast, tea and coffee.

Luncheon.
Beef loaf, cheese sandwiches, toasted; celery and grapefruit salad, thin brown bread and butter, Saratoga chips, “heavenly hash” in banana skins upon crisp lettuce, blanc mange and cake, tea.

Dinner.
Green pea soup, calf’s liver, larded and baked en casserole; string beans, asparagus, strawberry shortcake; black coffee.

Monday.

Breakfast.
Tangerines, cereal and cream, bacon and eggs, French rolls, toast, tea and coffee.

Luncheon.
Cold liver (a left-over), string beans and lettuce salad (a left-over), baked tomato toast, crackers and cream cheese, strawberries and cream, cookies, tea.

Dinner.
Asparagus soup (partly a left-over), made of the woody stalks of yesterday’s asparagus and a few left-over tips; chicken and mushroom pates (a left-over), new potatoes, baked rice (a left-over), tapioca custard, black coffee.

Tuesday.

Breakfast.
Strawberries, cracked wheat and cream, bacon, boiled eggs, graham bread, toast, tea and coffee.

Luncheon.
Cold ham, stewed potatoes, peanut butter sandwiches, pulled bread, gingerbread and American cheese, cocoa.

Dinner.
Pea and tomato soup (a left-over), breaded mutton chops, spinach, mashed young turnips, gooseberry tarts, black coffee.

Wednesday.

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

Luncheon.
Ham omelet (a left-over), French fried potatoes, tomato salad, crackers and cheese, loppered milk and cake, tea.

Dinner.
Browned potato soup, stuffed breast of veal, spinach soufflé (a left-over), mashed potatoes, marmalade pudding, black coffee.

Thursday.

Breakfast.
Strawberries, cereal and cream, fried frogs’ legs, quick biscuits, tea and coffee.

Luncheon.
Hamburger steaks, potato croquets (a left-over), cress and sweet pepper salad, toasted crackers with Swiss cheese, hermits and jam, tea.

Dinner.
Scotch broth, vol-au-vent of veal and asparagus tips (a left-over), young beets, string beans, orange fritters, black coffee.

Friday.

Breakfast.
Berries, cereal and cream, poached eggs on toast, shortcake, tea and coffee.

Luncheon.
Sardine sandwiches, thin bread and butter, beet and bean salad with mayonnaise, oatmeal crackers and cheese, bananas and cream, cake, tea.

Dinner.
Lettuce cream soup, boiled cod with egg sauce, whipped and browned potatoes, stuffed tomatoes, queen of puddings, black coffee.

Saturday.

Breakfast.
Strawberries, oatmeal jelly and cream, bacon, scrambled eggs, rice cakes, toast, tea and coffee.

Luncheon.
Creamed fish baked in scallop shells (a left-over), potatoes boiled whole with butter and parsley sauce, anchovy toast, jelly roll, cocoa.

Dinner.
Scotch broth, fresh beef’s tongue braised with vegetables; green stuffed peppers, broccoli, strawberry ice cream and cake, black coffee.

Transcribed from the Sunday edition of the The Buffalo Sunday Morning News from December 27, 1908.

Sunday.

Breakfast.
Grapefruit, oatmeal porridge and cream, sausages and fried apples, corn bread, toast, tea and coffee.

Luncheon.
Beef loaf, Boston brown bread (steamed), thin bread and butter, celery and orange salad, cream cheese and crackers, floating island, tea.

Dinner.
Cream of celery soup, roast veal, cranberry sauce, stewed carrots, shredded oyster plant sauce, pumpkin pie and American cheese, black coffee.

Monday.

Breakfast.
Oranges, cornmeal mush and cream, bacon, boiled eggs, French rolls (reheated), graham bread, toast, tea and coffee.

Luncheon.
Tomato omelet with Parmesan cheese strewed over it, fried mush (a left-over), peanut butter sandwiches, brown bread and butter, canned fruit and cake, cocoa.

Dinner.
Noodle soup, veal loaf (a left-over) garnished with link sausages, cranberry sauce, mashed potatoes, stewed Spanish chestnuts, apple pie and cream, black coffee.

Tuesday.

Breakfast.
Baked apples and cream, bacon and fried sweet peppers, English muffins (toasted), toast, tea and coffee.

Luncheon.
Scalloped oysters, cream cheese and graham bread sandwiches, tea biscuits, potato salad, crackers, baked custards, tea.

Dinner.
Potato cream soup (a left-over), lamb’s liver en casserole, stewed tomatoes, spaghetti, sweet potato pudding, black coffee.

Wednesday.

Breakfast.
Oranges, cereal and cream, fried smelts, stewed potatoes, brown and white bread toast, tea and coffee.

Luncheon.
Eggs a la Beauregard, celery salad, baked cream toast, potatoes au naturel, cream puffs, tea.

Dinner.
Ox-tail soup, pork tenderloins, apple sauce, scalloped sweet potatoes, mashed turnips, suet dumplings, baked wine sauce, black coffee.

Thursday.

Breakfast.
Cereal and dates with cream, bacon and eggs, quick biscuits, toast, tea and coffee.

Luncheon.
Mince of liver on toast, souffle of turnips (a left-over), lettuce salad with French dressing, crackers and cheese, cookies and canned fruit with cream tea.

Dinner.
Yesterday’s soup, fresh beef’s tongue, braised, with vegetables; rice croquettes, spinach a la crème, raisin and fig pudding with hard sauce, black coffee.

Friday.

Breakfast.
Oranges, hominy and cream, egg croquettes, graham gems, toast, tea and coffee.

New Year’s Dinner.
Tomato bisque baked bluefish, braised ducks, sacked potatoes, stewed celery, green peas, apple sauce, tomato salad, café mousse, mixed nus, coffee.

Saturday.

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

Luncheon.
Creamed bluefish (a left-over), stewed tomatoes (a left-over), apple and celery salad with mayonnaise dressing, thin graham bread and butter, crackers and cheese, rice pudding, tea.

Dinner.
Cream potato soup (without meat), salmi of duck (a left-over), souffle of spinach (a left-over), brussels sprouts, prune pudding with whipped cream, black coffee.