I know some folks use the 7-Day Menu Planner that runs in Sunday’s Extra section because they’ve mentioned it to me in the past. But did you know we used to run a menu planner waaaaaaaaaaay back in The Roanoke Times & World News in the 1930s? I sure didn’t – that is, until RT archive librarian Belinda Harris dug up a real gem: a menu planner for the week of Dec. 27, 1935.
I’m going to have to type this thing up and share it with you guys, because I found it so fascinating. Just look at this thing! And who in the world had the time to do all this cooking? Oh, that’s right – the women folk stayed home back then. Check this out:
Breakfast: Baked apples, dry cereal with cream, grilled bacon, French toast, coffee.
Luncheon [it actually says that]: Deviled eggs a la king, clover rolls, preserved pears, cookies, tea.
Dinner: Green pea soup, broiled beefsteak, French fried onions, mashed potatoes, pineapple and cheese salad, rice meringue, coffee.
Breakfast: Stewed prunes, hominy with cream, scrambled eggs, bacon, popovers, coffee.
Luncheon: Chicken and macaroni in casserole, baking powder biscuits, mocha pie, tea.
Dinner: Cream of mushroom soup, baked stuffed beef heart [!!], baked potatoes, boiled spinach, beet and lettuce salad, French dressing, queen’s pudding, coffee.
Breakfast: Stewed figs, dry cereal with cream, rice griddle cakes, maple syrup, bacon, coffee.
Luncheon: Cream of celery soup, bran muffins, fruit salad, brownies, tea.
Dinner: Clear soup, broiled hamburger steak, brown gravy, French fried potatoes, creamed onions, asparagus salad, French dressing, brown Betty, coffee.
Breakfast: Grapefruit, wheat cereal with cream, corned beef hash, squash biscuits, coffee.
Luncheon: Eggs a la king on toast, lettuce, French dressing, pineapple upside down cake, tea.
Dinner: Creole stew, dumplings, cabbage salad, mayonnaise dressing, mince pie, cheese, coffee.
Breakfast: Grapefruit juice, dry cereal with cream, vegetable hash, hot corn cake, coffee.
Luncheon: Boiled spinach on toast, egg croquettes, orange and banana salad, spice cakes, tea.
Dinner: Tomato soup, creamed Finnan Haddie [who's that? Ohhh], boiled potatoes, green beans, coleslaw, apple cobbler, coffee.
Breakfast: Stewed figs, farina [type of hot cereal] with cream, creamed chipped beef, toast, quince marmalade, coffee.
Luncheon: Baked beans, coleslaw, brown bread, apple gingerbread upside-down, tea.
Dinner: Cream of asparagus soup, shepherd’s pie, potato crust, Harvard beets, Waldorf salad, French dressing, crackers, cheese, coffee.
Breakfast: Grapefruit, oatmeal with cream, baked eggs, bacon, bran muffins, coffee.
Dinner: Fruit cocktail, roast chicken, giblet sauce, cranberry jelly, celery, glazed sweet potatoes, baked squash, lettuce, cheese dressing, raspberry Bavarian cream, coffee.
Supper: Shrimp a la Newburg, toasted crackers, celery, olives, almond sponge cake, tea.
(Copyright, 1935. By the Associated Newspapers)
Now, how would you like to figure up that grocery list? And what about leftovers? Did they just assume there would be no leftovers? For comparison, I would like to offer you my guess at the daily meal plan for an average American household today:
Breakfast: Pop Tart, Sunny D
Luncheon: Lunchables, Capri Sun
Dinner: Taco Bell, Code Red Mountain Dew