Here are two menus from Libelle No.1, 5 Jan. 1940.
First, a simple menu:
Sunday: Brown soup (no idea what it could be, may be a soup with brown beans?). Roast beef. Endive. Potatoes. Pear dessert.
Monday: Cold meat (apparently the leftovers from Sunday). Cauliflower. Potatoes. Rice pudding.
Tuesday: Cauliflower soup. Pork cutlets. Stewed leeks. Potatoes.
Wednesday: Ground meat. Cabbage. Potatoes. Chocolate vla.
Thursday: Split pea soup with bone (Google says it must be translated as a knuckle bone but I'm not sure. I think they really meant the sort bone one would use to make bouillon). French toast.
Friday: Vegetarian tomato soup (it was, after all, Friday). Shrimp ragout. Potatoes in peel.
Saturday: Hutspot with brisket. Corn starch pudding.
The second one is for those more fortunate in life:
Sunday: Vegetable soup. Beefsteak. Endive. Potatoes.
Monday: Pork chop. Savoy cabbage. Potatoes. Zwieback with berry juice.
Tuesday: Fried bacon. Himmel und Erde. Mini pancakes.
Wednesday: Ground meat. Cabbage. Potatoes. Chocolate vla. (yeah, it's exactly the same)
Thursday: Potato soup. Rice with currants.
Friday: Milk soup. Herring. Potatoes in peel.
Saturday: Sauerkraut dish.
I actually don't see that much difference between the two, and it's obvious that during the first war winter folks had to scrimp and save to feed their families. Yet many women were home!