Monday, March 31st


Stewed Peaches 283

Griddle Cakes 36 or 38, Syrup 924

coffee for adults (milk for children)


Chicken Broth with Rice 940

crackers (salted soda crackers)

Grapefruit Salad 753

Strawberry Gelatine 320 with top milk

tea for adults (milk for children)


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.


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