Friday, July 18th

Breakfast:

orange, grapefruit juice

prepared cereal with top milk

toast with butter, jelly 705 (red currant)

coffee (milk for children)

Luncheon:

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)

Dinner:

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.

7.18.14 Breakfast

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.

7.18.14 Lunch

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.

7.18.14 Dinner

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.

7.18.14 Dessert

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.

31 Shortcake

Add 1 TBSP of shortening and 1 to 2 TBSP of sugar to 26 Baking Powder Biscuits (recipe here)

 

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Thursday, July 10th

Breakfast:

orange, grapefruit juice

Scrambled Eggs 396

toast with butter

coffee for adults (milk for children)

Luncheon:

Potato Salad No. 1 821 (substituted Potato Salad No. 2 822)

whole wheat bread and butter

red raspberries with top milk

milk for all

Dinner:

Braised Lamb Chops 478a

Boiled Rice 174

Buttered New Peas 1060

lettuce, 1000 Island Dressing 848

Caramel Mousse 243 (substituted Raspberry Sponge 335)

Wednesday was my last day of work and Thursday was my first day as housewife (or homemaker?)  I’m not exactly sure what the 1940s term would have been, but I sure it was not “stay at home mom” (which kind of sounds like a shut-in to me anyway). You would think I would have had time to post this before now…

No complaints about breakfast.  I could eat breakfast for every meal.  The OJ and grapefruit juice combo was notably tasty.

7.10.14 Breakfast

For lunch, I substituted 822 Potato Salad No. 2 for 821 Potato Salad No. 1 since I had already made No. 1 for a picnic.  No. 1 really was #1, but No. 2 was still a pretty tasty also-ran.

7.10.14 Lunch

My second attempt at lamb (see the first here), was a bit disappointing.  It tasted fine, if not notable, but it was $12 a pound!  Considering that I also purchased chicken thighs at 99 cents in the same shopping trip, I was hoping the lamb would be pretty spectacular.

The tomato gravy that I made out of the braising liquid from the lamb was the highlight of the mean for me.  Combined with the rice and peas, it was yummy comfort food.  The 1000 Island dressing on crispy lettuce highlighted the summery feel of the meal.

7.10.14 Dinner

Speaking of summery, 335 Raspberry Sponge, was light, tart, sweet and surprising.  Unfortunately, 243 Caramel Mousse requires a ice cream maker which I don’t (yet) possess, so I substituted the sponge since raspberries were on sale.

7.10.14 Dessert

Here’s a picture of the potato salad winner, No. 1:

IMG_0792

821 Potato Salad No. 1

2 1/2 lbs. new or boiling potatoes (8 to 10)

1/2 c. chopped sweet pickles

1/2 c. chopped onion

1 bunch radishes, sliced

1/2 large cucumber, diced

1/2 c. mayonnaise (843)

2 TBSP. juice from pickles

1 TBSP. prepared mustard

2 tsp salt

1/4 tsp celery seed

3 hard-cooked eggs, diced (395)

Boil the potatoes until barely tender.  Cool, peel and dice (there should be about 5 cups).  Add all other ingredients except eggs and combine thoroughly.  Fold in eggs.  Makes 5 to 8 servings.

822 Potato Salad No. 2

2 lbs. boiling potatoes (6 to 8)

2/3 c. mayonnaise (843)

2 TBSP. chopped sweet pickle

1 TBSP. vinegar

1 to 2 TBSP. chopped green pepper

2 tsp. grated onion

1/4 tsp. dry mustard

1/2 tsp. sugar

1 1/4 tsp. salt

1/4 tsp celery seed, if desired

Cook potatoes until barely tender.  Cool, peel and cut into 3/4 inch dice.  Combine all other ingredients and toss with potatoes.  Cover and let refrigerate for several hours to overnight.  Garnish with sliced radishes or hard-cooked eggs if desired.  Makes 5 servings.

 

335 Raspberry Sponge

1/2 pint red raspberries

2/3 c. sugar

3 TBSP. lemon juice

1 TBSP. plain gelatine

3 TBSP. cold water

1/2 c. hot water

2 egg whites

Wash and crush the berries (I used a potato masher) and mix with the sugar and lemon juice until the sugar is dissolved.  Mix the gelatine with the cold water.  Add the hot water and stir until dissolved.  Combine the berry mixture and the gelatine mixture and chill until it begins to congeal.  Beat the egg whites until stiff peaks form.  Add the berry mixture and beat until thoroughly combined.  Chill until firm.