Tomato Juice 719a
prepared cereal with top milk
whole wheat toast with butter
Jelly 710 (strawberry)
coffee for adults (cocoa for children)
Creamed Carrots and Spinach 1015
Toast Sticks 61a
Pear and Cottage Cheese Salad 763
Pan-Broiled Bacon 545 and Fried Eggs 390
Stuffed Baked Potatoes 1079
Buttered Peas 1060
bread and butter
Butterscotch Pudding 352
coffee for adults (milk for children)
Today’s breakfast featured “prepared cereal,” one of the few commercially prepared food items Meta recommends in her menus. To the interwebs for research! Cereals available in 1942 that are still available now include: Grape Nuts (1867), Uncle Sam Cereal (1907), All-Bran (1916), Wheaties (1924), Rice Krispies (1927) and Kellogg’s Raisin Bran (1942). Evidently, super sugary cereals were a bit later (though I did briefly consider the Captain Crunch OOPS! All Berries that my husband was gunning for). I got a kick out of my chosen Kellogg’s Raisin Bran since it came out the same year as the “The Modern Family Cook Book” (new and novel!)
Lunch was quite yummy and satisfying. 1015, Creamed Carrots and Spinach was fresh, bright and healthy tasting. It amused me how much pleasure I derived out of the toast sticks. I was a little alarmed to find that the odd clump of mayo that Meta seems to include in every fruit based salad kinda seemed to actually fit with 763 Pear and Cottage Cheese Salad. At this rate, I’m going to start considering butter a health food.
Dinner went over very well with both my husband and me. Bacon and eggs are always lovely (especially for dinner), but 1079 Stuffed Baked Potatoes really stole the show. It was just different enough (yet familiar/comfort-y) to be interesting and satisfying. 352 Butterscotch Pudding, which I forgot to photograph, was simple and delicious.
Yay Meta! Super excellent menu today!
1079 Stuffed Baked Potatoes
5 large baking potatoes (3 lbs.)
1/2 to 2/3 cup butter
1 tsp salt (or to suit taste)
1/2 cup hot milk
1/2 cup grated American cheese
Preheat over to 400. Pierce clean potatoes and bake for 40 to 55 minutes until soft. Cut the potatoes in half and scoop out the middles with a spoon. Mash the potato insides, butter, salt and milk in a bowl until the consistency of mashed potatoes. Fill the potato shells with the mashed potatoes and sprinkle with cheese. Return to the oven to toast the cheese.
352 Butterscotch Pudding
1/3 cup cornstarch
1/2 tsp salt
1 cup brown sugar, firmly packed
4 cups milk
1/4 cup butter
1 teaspoon vanilla
Whisk together cornstarch, salt, and brown sugar with one cup of the milk. Heat the rest of the milk over medium heat until scalded and stir in cornstarch mixture. Stir constantly until it boils and thickens. Place over a double boiler and cook 10 minutes longer, covered. Stir occasionally. Remove from heat and stir in butter and vanilla. Chill until cold in a large bowl or individual cups. Meta suggest serving it with cream or top milk.