Family Meals for a Week

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.

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