SUNDAY
BREAKFAST.
Grapefruit, Indian meal mush and cream,
fried scallops, drop cakes, toast, tea and coffee.
LUNCHEON.
Jellied tongue, sardine sandwiches,
French rolls, radishes, hermits and tea.
DINNER.
Cream of lettuce soup, stuffed breast of veal,
stewed tomatoes, broccoli, pineapple
jelly and cake, black coffee.
MONDAY
BREAKFAST.
Oranges, cereal and cream, bacon and
fried polenta mush, toast, tea and coffee.
LUNCHEON.
Souffle of calf's brains, tomato toast (a left-over),
cress salad, crackers and cheese, blanc mange, chocolate.
DINNER.
Broccoli soup (a left-over), mutton chops,
green peas, Bermuda potatoes, gooseberry tart, black coffee.
Souffle of calf's brains, tomato toast (a left-over),
cress salad, crackers and cheese, blanc mange, chocolate.
DINNER.
Broccoli soup (a left-over), mutton chops,
green peas, Bermuda potatoes, gooseberry tart, black coffee.
TUESDAY
BREAKFAST.
Bananas and cream, Beauregard eggs,
crumpets, toast, tea and coffee.
LUNCHEON.
Jellied tongue (a left-over), garnished with cress,
stuffed potatoes, pulled bread, endive salad,
crackers and cheese, cream pie, tea.
DINNER.
Browned potato soup, vol-au-vent of veal (a
left-over), souffle of green peas (a left-over),
rice with tomato and cheese sauce,
queen of puddings, black coffee.
WEDNESDAY
BREAKFAST.
Stewed prunes, cereal and cream, bacon,
poached eggs on toast, muffins, tea and coffee.
LUNCHEON.
Barbecued ham, hot corn bread, French fried
potatoes, marmalade and cake, tea.
DINNER.
Clear soup with croutons, rolled beafsteak,
young onions, sweet potatoes, farina pudding
(hot) with wine sauce, black coffee.
THURSDAY
BREAKFAST.
Oranges, wheaten grits and cream, deviled eggs
(hot) with graham gems, toast, tea and coffee.
LUNCHEON.
Beef stew with onions (a left-over), sweet potatoes saute
(a left-over), baked toast, canned peaches and
ginger snaps, tea.
DINNER.
Split-pea soup, kidney pie, Brussels sprouts,
stewed beets, berry turnovers (hot)
with American cheese, black coffee.
FRIDAY
BREAKFAST.
Oranges, cereal and cream, clam fritters,
quick biscuits, toast, tea and coffee.
LUNCHEON.
Shad roes, stewed potatoes, beet and lettuce salad
(a left-over), crackers and cheese, cream puffs, tea.
DINNER.
Yesterday's soup, baked shad, mashed potatoes,
fried celery, custard pie, black coffee.
SATURDAY
BREAKFAST.
Oranges, cereal and cream, bacon, boiled eggs,
hot rolls, toast, tea and coffee.
LUNCHEON.
Kidney pie warmed up, potato cakes (a left-over),
biscuits, split, toasted and buttered (a left-over);
junket and cake, cocoa.
DINNER.
Corn chowder, stew of lamb and dumplings,
creamed carrots, young turnips, "heavenly hash"
and lady fingers, black coffee.
All this in the days before the electric stove and refrigerator, back in the time when a big, strong man lugged a huge block of ice into your kitchen every so often and put it in the "ice box" to keep a family's food from spoiling.
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