Meals for a Week

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.

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