orange, grapefruit juice
prepared cereal with top milk
toast with butter, jelly 705 (red currant)
coffee (milk for children)
Fresh Corn and Tomato Casserole 1032
bread and butter
Cantaloupe and Cherry Salad 741a
cold Baked Custard 226
hot or iced tea (milk for children)
Lamb Patties 525
Parsley Buttered Potatoes 1069
Creamed Peas and Carrots 1060
bread and butter
Peach Shortcake 310
hot or iced coffee (milk for children)
As much as it pains me to admit it, Meta’s cookbook may not be 100% perfect. The breakfast this morning listed prepared cereal, but the shopping list said rolled oats. Instead of deciding between oatmeal or cornflakes, I compromised with muesli (a prepared cereal with rolled oats). Speaking of not perfect, I forgot to include the orange/grapefruit juice in this picture, but I did drink it.
Also not in the perfect realm, this menu also required me to turn on the oven three times. In July. 1940s women must have had quite a heat tolerance.
Fortunately, all of the heat generation was worthwhile. Lunch was pretty great. The bacon (and bacon grease) in 1032 Fresh Corn and Tomato Casserole really made the dish. I was also rather enamored with the simplistic tastiness of 226 Baked Custard.
Sometimes, when I eat a meal, I have to stop and marvel at its perfect composition. Dinner was one of those times. Everything about it was just right. I wasn’t expecting much from the lamb patties, since my last two (and only two) attempts at lamb was not entirely satisfactory. However, it was super moist and the bacon was so darn flavorful. The potatoes and creamed peas and carrots were perfect sides for it too.
Dessert was also Goldilocks-just-right. I’m a angel-food cake shortcake person myself, but the warm biscuit-y type totally worked with the seasonally delicious peaches. I’d turn on the oven anytime for you, #310.
741a Cantaloupe and Cherry Salad
Combine equal amounts of sweet cherries and melon balls (Meta uses a French vegetable cutter, but baring knowledge of said implement, I used a melon baller). Serve on crisp lettuce with French dressing or mayo.
226 Baked Custard
3 c. milk (or 1 1/2 c. evaporated milk and 1 1/2 c. water)
6 TBSP. sugar
1/4 tsp salt
3 eggs, beaten slightly
1 tsp vanilla
Scald the milk with the sugar and salt. Stir a small amount of the milk into the eggs to bring the temperature of the eggs up before adding it to the pan. Stir in the vanilla. Preheat oven to 325. Fill a shallow pan with hot water and place the custard cups in the hot water. Divide the mixture between the custard cups and bake about 30 minutes. Test for doneness by inserting a knife halfway between the center and side (should come out clean) and in the center (some custard will adhere, but will complete baking once removed from oven). Cool and serve with jelly or other dessert sauce.
525 Lamb Patties
5 lamb patties or 1 1/4 lb. ground lamb and 5 strips bacon
2 TBSP fat or drippings
1/2 tsp salt
1 bouillon cube
1/2 cup hot water
If your lamb patties aren’t already wrapped in bacon (at the butchers?) then form meat into five patties. Wrap each in a slice of bacon and pin the bacon to itself with a toothpick. Melt the fat in a heavy pan and brown patties on both sides. Sprinkle with the salt. Dissolve the bouillon in water and pour over patties. Cover and cook about 20 minutes until thoroughly cooked.
310 Fresh Peach Shortcake
2 lbs. fresh peaches
2/3 c. sugar (or to taste)
1 recipe Shortcake (31)
Wash and peel the peaches. Slice and cover with sugar. Let stand at least 30 minutes until the juices flow. Meanwhile, make the shortcake. Serve with peaches and juice drizzled over the top of the shortcake. Add whipped cream if desired.
Add 1 TBSP of shortening and 1 to 2 TBSP of sugar to 26 Baking Powder Biscuits (recipe here)