Family Meals for a Week

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.

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