Meals for a Week

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

Sunday.

Breakfast.
Berries, cereal and cream, lamb chops, johnny cake, toast, tea and coffee.

Luncheon.
Caviare on toast, cold tongue, tomato and shrimp salad, thin graham bread and butter, crackers and cheese, cake and lemonade.

Dinner.
Asparagus soup, brown fricassee of chicken, green peas, mashed potatoes, berry shortcake, black coffee.

Monday.

Breakfast.
Berries, cereal and cream, bacon and eggs, graham bread toast, white toast, rolls, tea and coffee.

Luncheon.
Asparagus rolls (tips left over from yesterday), plain omelet, baked potatoes, crackers (heated) with cheese, bread pudding, tea.

Dinner.
Chicken soup (based upon fricassee), liver and bacon, pea soufflé (a left-over), baked rice, cheery pie, black coffee.

Tuesday.

Breakfast.
Red bananas, cereal and cream, soufflé of rice (a left-over), rolls, toast, tea and coffee.

Luncheon.
Mince of liver on toast (a left-over), Welsh rarebit, cress and salad and crackers, cream pie, tea.

Dinner.
Chicken and okra soup (a left-over), beefsteak and mushrooms, asparagus, spinach, berries and cream cake, black coffee.

Wednesday.

Breakfast.
Berries and cream with dried rusk, broiled bacon and green peppers, muffins, toast, tea and coffee.

Luncheon.
Spanish omelet, lettuce salad, cheese, biscuits, stewed rhubarb and cookies, tea.

Dinner.
Cream-of-lettuce soup, beefsteak and kidney pie (partly a left-over), stewed potatoes, young onions, mashed new turnips, berry roll with brandy sauce, black coffee.

Thursday.

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

Luncheon.
Calf-s brains (fried), stuffed potatoes, turnip soufflé (a left-over), baked cream toast, canned peaches, gingerbread, tea.

Dinner.
Scotch broth, blanquette of veal, green peas, spinach, strawberry float, sponge cake, black coffee.

Friday.

Breakfast.
Grapefruit, cereal and cream, pan-fish, hot biscuits, toast, tea and coffee.

Luncheon.
Curried eggs, boiled rice, lettuce and green pea salad (a left-over), macaroons and iced bananas, tea.

Dinner.
Potato soup without meat, boiled cod with lemon sauce, whipped potatoes, spinach a la crème, chocolate ice cream and cake, black coffee.

Saturday.

Breakfast.
Berries, cereal and cream, mince of veal (a left-over), waffles, toast, tea and coffee.

Luncheon.
Scalloped cod in shells, potatoes a la Lyonnaise, grapefruit salad, Cassava biscuits, Camembert cheese, thin bread and butter, junket, jelly roll, tea.

Dinner.
Salmon bisque, mutton chops en casserole, green peas, string beans, tutti-frutti in grapefruit shells, jumbles, black coffee.

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