Monday, March 31st

Breakfast:

Stewed Peaches 283

Griddle Cakes 36 or 38, Syrup 924

coffee for adults (milk for children)

Luncheon:

Chicken Broth with Rice 940

crackers (salted soda crackers)

Grapefruit Salad 753

Strawberry Gelatine 320 with top milk

tea for adults (milk for children)

Dinner:

Steak and Kidney Pie 620 (substituting Beef and Vegetable Pie 501)

Buttered Carrots 1012 (substituting Buttered Cauliflower 1019 with Cheese Sauce 920)

whole wheat bread and butter

Meringue with Chocolate Custard 236

coffee for adults (milk for children)

I picked this menu because I was surprised to see that I haven’t tried Meta’s griddle cakes yet. (Or pancakes as I would call them; I would wonder if this is a regionalism or just old fashioned?)

The griddle cakes were super yummy!  Quick too (even compared to a boxed mix).  The serving size was five cakes per person which I initially scoffed at.  Three are pictured, but somehow two additional cakes make it on my plate.  The butter made me do it.

3.31.14 Breakfast

I’ve made 940 Chicken Broth with Rice before.  In fact, this is the soup that I made previously since I froze the leftovers.  That made lunch nice and easy.  I was a little dubious about putting milk on top of gelatine, but it tasted pretty much the same as whipped cream.  I rather enjoyed it too; it’s been awhile since I’ve had jello.  In fact the last time was in the hospital after my cesarean.  Hmm…

3.31.14 Lunch

620 Steak and Kidney Pie was out due to my weird meat exclusion, so I picked 501 Beef and Vegetable Pie since it was nearly the same, but without organs.  The recipe included carrots, so since I was substituting anyway, I replaced the carrots in the menu with 1019 Buttered Cauliflower with 920 Cheese Sauce.

Meta gives the option in the pie recipe to use beef chuck or rump or to use ground beef.  Confession:  I’m a lazy cook and I hate handling meat (lots of work and cleanup).  Ground it was.

The pie required making pastry.  Proper pastry making and congealing puddings and custards are my white-whales of cooking.  I almost never get them quite right.  This pastry turned out flaky and tasty, but it was pretty ugly.

3.31.14 Dinner

Dagnabit!  The picture is upside down again.  That and really bad lighting.  Oh well.  It was a very hearty and delicious meal.

236 Meringue with Chocolate Custard was quite good, despite it including the white-whale custard.  Fortunately, this custard was suppose to be more sauce-like so it worked.  Other than getting past the taboo of uncooked egg, I absolutely love a meringue dessert.  So light and airy.

3.31.14 Dessert

36 Griddle Cakes

2 cups all-purpose flour

3 tsp baking powder

1 tsp salt

3 TBSP sugar

2 eggs

2 cups milk

1/3 cup melted shortening

Sift flour and measure.  Sift flour again with baking powder, salt and sugar. (Okay, I skipped the sifting…)  Beat eggs in a separate bowl and add milk and then shortening.  Stir in flour mixture until smooth.  Heat griddle moderately hot (300-325 degrees).  Grease pan and pour 1/4 cup of batter for each cake.  Cook until air bubbles form and bottom is golden.  Turn and brown other side.  Makes about 25 cakes.

501 Beef and Vegetable Pie

1 1/2 lbs beef chuck or rump (or ground beef)

2 TBSP bacon drippings

1 tsp salt

4 medium potatoes, peeled and diced

5 medium carrots, scraped and sliced

1 medium onion, peel and slice

salt and pepper to taste

Plain Pastry (631) for single crust or biscuit dough (26)

Dice beef into 1-inch cubes and brown in bacon drippings.  Cover with boiling water and add salt.  Cover and cook for 30 to 40 minutes (or 15 to 20 minutes for ground beef).  Add potatoes, carrots and onions and simmer until tender.  Add a flour and water paste (2 TBSP flour mixed dissolved in 1/4 cup water) to thicken.  Add salt and pepper and bring to a boil.  Pour into a buttered casserole dish and cover with pastry or biscuits.  Bake at 425 for about 15 minutes.  Makes 5 generous servings.

236 Meringue with Chocolate Custard

For custard:

1/4 cup unsweetened cocoa

1/2 cup sugar

1/8 tsp salt

3/4 cup evaporated milk

1 cup water

3 egg yolks

1 TBSP butter

1 tsp vanilla

For meringue:

3 egg whites

1/8 tsp salt

1/3 cup sugar

Combine cocoa, sugar and salt.  Add evaporated milk and water.  Cook, stirring constantly until mixture boils.  Beat egg yolks and temper with some of the hot mixture.  Stir into mixture and cook for 2 minutes.  Remove from heat, add butter and vanilla and chill.  Right before serving, make meringue.  Beat egg whites with salt until fluffy.  Gradually add sugar and beat until smooth and stiff.   Spoon meringue into serving dishes and pour custard over the top.  Makes 5 servings.

Monday, March 17th

Breakfast:

freshly sliced oranges

Poached Eggs 391, toast, butter

coffee for adults (milk for children)

Luncheon:

Beef Bouillon 977a

soda crackers

Apple and Pineapple Rolls 32

Cottage Cheese Salad 789

tea for adults (milk for children)

Dinner:

Veal Paprika 585

Mashed Potatoes 1077

Buttered Corn with green peppers 1025

celery hearts

whole wheat bread and butter

Golden Feather Cake 118 (save half for Tuesday dinner) (substituted Two-Egg Cake 115 with Butter Cream Frosting 132)

raspberries

coffee for adults (milk for children)

The orange this morning was really colorful and sweet.  With the 391 Poached Eggs on toast, I was quite satisfied with this breakfast.

3.17.14 Breakfast

The menu for lunch sounded a bit odd to me.  What is the purpose of the bouillon? It’s listed in the soup section of the book, but I’ve previously only used it as an ingredient.  I crumbled up the crackers and mixed them into the bouillon in order not to feel silly using a spoon to eat it.

Also, 32 Apple and Pineapple Rolls were a pain in the buttocks to make.  It filled my entire sink with dishes.  I have to admit, it was fantastic (despite the less than picture-worthy results below).

3.17.14 Lunch

585 Veal Paprika featured an ingredient I haven’t encountered in a Meta recipe before:  a clove of garlic.  I wonder what the ’40s housewife did with the rest of the bulb (or could you buy it a clove at a time?)  The results of the recipe were meaty and satisfying with the distinct taste of garlic.  I’m still not sure if paprika has a flavor, but it did contribute a nice color.

Since this day fell on St. Patrick’s day, I replaced the mashed potatoes (made previously) with colcannon and the whole wheat bread with Irish soda bread.

The picture of dinner involves a stealth cat appearance.  I have three cats, but somehow, Boma is always the one who photo-bombs my Meta pictures.

3.17.14 Dinner 2

I’ve previously made 118 Golden Feather Cake, so I substituted 115 Two-Egg Cake in the hope that I’ll be able to finish this project within my life-span.  This, like the rolls, was a lot of work.  My first impression was that it wasn’t quite as good as a box of Pillsbury Funfetti cake.  However, it grew on me.  The texture was a bit on the dry side, but still pleasing and less sweet than a standard cake (a good thing for me).   The frosting was thick (but that was probably my fault). There also wasn’t quite enough frosting to frost the sides.  I added a ton of sprinkles to camouflage my frosting defects.

3.17.14 Dessert

32 Apple and Pineapple Roll

2 cups all-purpose flour

3 tsp baking powder

1/2 tsp salt

1/3 cup shortening

2/3 cup milk

2 TBSP butter, melted

1/4 cup granulated sugar

1 1/2 tsp cinnamon

1 1/2 cups chopped peeled apple (about 1 large)

1 No. 2 tin crushed pineapple, drained (20 oz or 2 1/2 cups)

1 TBSP melted butter

3 TBSP brown sugar

Sift flour and resift with baking powder and salt.  Cut in shortening.  Add milk and stir just until dough stiffens.  Turn out on floured board and roll into 1/4 inch thick rectangle.

Mix the granulated sugar, cinnamon and 2 TBSP melted butter and spread over dough.

Mix apple and pineapple and spread over dough.

Roll  the dough up tightly and cut into 9 to 12 slices, about one inch thick.

Pour the 1 TBSP melted butter in an 8 inch square baking pan.  Sprinkle the brown sugar over it.  Place the rolls in the pan, cut side up.

Bake at 425 for 25 to 30 minutes.

585 Veal Paprika

1 1/2 lbs boneless veal

1 clove garlic, sliced

5 TBSP butter

1/4 cup water

1 cup thick sour cream

1 tsp paprika

salt, to taste

Cut veal into 1 inch dice.  Melt the butter in a pan and saute the veal and garlic until the veal is browned.  Add water, cover and simmer until veal is tender (about an hour).   Add sour cream, paprika and salt and reheat to boiling.  Makes 5 servings.

Monday, March 10th

Breakfast:

Stewed Raisins 305

Hot Whole Wheat Cereal 168 or 170

toast with butter

Marmalade 712

coffee for adults (milk for children)

Luncheon:

Cream of Onion Soup 955

Jelly Sandwiches 896a

lettuce, Peanut Butter Dressing 845

coffee for adults (milk for children)

Dinner:

Tomato Juice Cocktail 24

Pan-Fried Picnic 538 with gravy

Glazed Sweet Potatoes 1087

Buttered Broccoli 1007

sliced bananas with top milk

tea for adults (milk for children)

I didn’t encounter cracked wheat cereal until Meta introduced me.  It’s a nice change from oatmeal.  Chewy.  Also, check out the period-inappropriate Tomorrowland coffee mug.

3.10.14 Breakfast

I knew lunch would be tasty since I’ve had 955 Cream of Onion Soup before. 845 Peanut Butter Dressing was interesting (1 TBSP of peanut butter mixed with 1/4 cup  of mayo), but not spectacular.  Meta writes that it is “popular with children” (726), so perhaps I’m in the wrong demographic.  I did wonder if the pairing of peanut butter dressing and 896a Jelly Sandwiches were a totally avant-garde take on a deconstructed PB & J…. but probably not.

3.10.14 Lunch

I couldn’t locate picnic at the grocery store.  I wasn’t surprised since I didn’t know what it was until I looked it up (pork, tastes like ham).  The recipe number, 538, references the recipe “Pan-fried Ham” so I felt justified in buying ham.  However, I’m guessing picnic (or maybe pork in general) use to be fattier, because there was nowhere near enough fat in the pan to make gravy, so I skipped that.

One more alteration to the menu:  I replaced 24 Tomato Juice Cocktail with a glass of V-8.  I’ve tried the cocktail before and my notes state, “bad, overwhelming; I wonder if Meta actually meant for this to be served without vodka.”  It would require a lot of vodka to erase the taste of such a heinous mixture.  I’ll post the recipe for kicks, but don’t try this at home kids.

3.10.14 Dinner

Dinner was tasty and satisfying.  Bananas in cream are surprisingly good.  The sweet potatoes had a long cooking time, but were pretty hands-off so it was an easy prep too.

Another satisfying and nutritious day courtesy of Meta.

955 Cream of Onion Soup

2 slices bacon, chopped

1 cup sliced onions

2 TBSP flour

3 cups water

1 tall tin evaporated milk (16 oz or 2 cups)

1 tsp salt, or to suit taste

pepper to suit taste

5 slices buttered crisp toast

Fry the bacon in a soup kettle until cooked through.  Add the onion and flour and mix until the flour is combined with the bacon drippings.  Add water.  Cover and simmer until the onion is soft (about 15 minutes).  Add milk, salt and pepper.  Heat through.  Serve with the toast in the soup.  Makes 5 servings.

24 Tomato Juice Cocktail

1 quart tomato juice

3/4 tsp Worcestershire sauce

1/2 tsp salt

1/2 tsp sugar

1 tsp lemon juice

1 tsp vinegar

1/2 tsp prepared horseradish

1/4 tsp celery salt

Mix all ingredients and chill.

1087 Glazed Sweet Potatoes (Candied Sweet Potatoes)

5 medium sweet potatoes or yams

1/2 cup water

1 cup brown sugar, firmly packed (or granulated sugar)

1/4 tsp salt

2 TBSP butter

Scrub and peel potatoes and cut in half if desired.  Heat water, salt and sugar to boiling and add potatoes.  Turn to coat.  Cover tightly and simmer on low from one to one and half hours.  Turn occasionally.  Add butter and cook 5 minutes longer.  Makes 5 servings.

Friday, February 28th

Breakfast:

freshly cut grapefruit

Poached Eggs on toast 391

coffee for adults (cocoa for children)

Luncheon:

Raw Cauliflower Salad 783 (substituted Cooked Cauliflower Salad 782)

buttered toast

honey

Stewed Prunes 301

tea for adults (milk for children)

Dinner:

Salmon Patties 432

Parsley Buttered Potatoes 1069

Creamed Peas 1060

whole wheat bread and butter

lettuce wedges, Russian Dressing 846

Apple Crumble 258

coffee for adults (milk for children)

I was surprised to see that I haven’t tried 391 Poached Eggs yet since it is one of my favorite breakfast items.  The recipe is identical to the way I usually make them; I’m glad I’ve been doing it right. 🙂

2.28.14 Breakfast

I accidentally made 782 Cooked Cauliflower Salad instead of 783 Raw Cauliflower Salad.  In my defense, they have the exact same ingredients (cauliflower, cheese, lettuce and 841 French Dressing).  For some reason the raw version requires slightly more cheese and dressing.  It wasn’t terrible, but it reminded me of a bizarre diet dish on one of those diets in which I’m incapable of lasting a full week.  The toast and honey were quite good.

2.28.14 Lunch

Fortunately, dinner was mighty tasty.  It only took me 20 minutes to make it (which I’m afraid is reflected in the sloppy platting and poor qualify photo; sorry about that).  I must admit I have a thing for canned salmon.  432 Salmon Patties were moist and flavorful with a nice crunch from the celery.  It went really well with the creamed peas.

2.28.14 Dinner

Dessert was pretty good, but the topping was gooey instead of crispy.  I suppose the name is Apple Crumble instead of apple crisp, but I kinda was expecting a crunchy topping (unless this was due to the long time I left between baking and serving?) It was still plenty tasty due to the brown sugar and butter.

2.28.14 Dessert

I vote lunch a loss, but breakfast and dinner still made this a worthwhile menu.

432 Salmon Patties

1 1-lb tin pink or red salmon

2 eggs, slightly beaten

1 cup seasoned mashed potatoes or 1/2 cup fine bread crumbs

salt and pepper to suit taste

1 TBSP lemon juice

1/4 cup shortening

Drain salmon and remove skin and bones.  Mash.  Melt shortening in a skillet.  Add the rest of the ingredients to the salmon and mix well.  Shape into patties of 1/4 cup.  Brown patties on both sides.  Garnish with parley and lemon wedges if desired.  Makes 5 servings.

258 Apple Crumble

1/3 cup all-purpose flour

3/4 cup brown sugar, firmly packed

1/3 cup shortening (half butter)

4 cups peeled, cored and sliced apples (about 3 large apples)

Cut shortening into the flour and sugar until crumbly.  Place apples in a baking dish and sprinkles sugar mixture over the top.  Bake for about 30 minutes in a 375 degree oven.  Makes 5 to 6 servings.