Meals for a Week

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.

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