Saturday, October 25th


Tomato Juice 719a

French Toast 56

Syrup 924

Broiled Sausages 563a

coffee for adults (milk for children)


Eggs 395 with Cheese Sauce 920 on toast

Molded Vegetable Salad 816

sliced pineapple

tea for adults (milk for children)


Salmon Loaf 431

Potatoes O’Brien 1080 (substituted a non-Meta recipe)

Buttered Peas 1060

whole wheat bread and butter

celery and radishes

Frosted Cup Cakes 118 and 136 (substituted Apple Sauce Cake 103)

coffee for adults (milk for children)

Meat for breakfast?  This doesn’t happen very often in Meta’s menus, but it was a nice treat.

10.25.14 breakfast

Lunch gave the the opportunity(?) to try another molded salad.  So, my previous (and only) experience with a gelatinized salad involved pineapple and cabbage in lemon jello.  Not pleasant.  816 Molded Vegetable Salad was actually not bad.  Not good enough to purposely make again, but not disgusting.  I think that it helped immensely to only have vegetables instead a mix of veggies and fruit.  The rest of lunch was nicely satisfying.

10.25.14 Lunch

I love salmon so I was super excited to try 431.  Unfortunately. salmon is a hard sell for my husband.  He did say he was willing to try it since it’s heart-healthy (the training is going well…)  To reward him, I tried out a sure-fire husband pleaser, potato wedges.  I used a non-Meta recipe (gasp!) from the Frugal Hausfrau available here.

I loved the salmon loaf, the husband said it was acceptable and finished it.  The Frugal Hausfrau’s Bomb Baked potato wedges (with Jo Jo seasoning) received a resounding vote of approval from both of us.  The peas and fresh veggies rounded out the meal nicely.

10.25.14 Dinner

Since, I’ve previously made 118 (Golden Feather Cake), I went with 103 Applesauce Cake for variety (but did ice it with the called for, 136 Thin Butter Icing).  It was possibly the best cupcake I’ve ever had.  Or at least the best cupcake I’ve ever made.

10.25.14 Dessert

By the way, the Frugal Hausfrau has a couple of great posts with Meta recipes:  Tuna and Noodle Casserole Supreme and Special Dressing.

 816 Molded Vegetable Salad No. 1

1 package lemon-flavored gelatine

2 c. boiling water

2 c. shredded cabbage

1/2 c. grated raw carrot

1 tsp grated onion



Dissolve gelatine int eh boiling water, cool, and chill until syrupy.  Meanwhile prepare vegetables.  When gelatine is just about to congeal, fold in cabbage, carrot and onion.  Pour into lightly oiled large mold or individual molds, and place in refrigerator until firm.  Unmold, and serve on lettuce leaves on individual salad plates, with mayonnaise.  5 servings.

431 Salmon Loaf

1 1-lb. tin pink or red salmon

1 TBSP. lemon juice

dash of cayenne

2 eggs, beaten

2/3 c. chopped celery

1 1/2 c. bread crumbs

1/2 tsp. baking powder

1/2 c. evaporated milk

1/2 c. liquid (fish juice and water)

Drain salmon, discard skin and bones, and flake.  Add remaining ingredients, then mix well.  Shape into a loaf and place in a buttered baking pan.  Bake at 350 degrees until brown and firm, about 30 to 40 minutes.  Serve with Tomato 916 or Cheese Sauce 920.  Salmon loaf mixture may be made into patties and pan-fried.  5 servings.

103 Apple Sauce Cake

1 3/4 c. cake flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. cloves

1/2 tsp. salt

1/2 c. shortening

1 c. sugar

1 c. unsweetened tart, stiff apple sauce (261)

1 c. seedless raisins

Sift flour, measure, and resift 3 times with soda, spices, and salt.  Cream shortening well and gradually blend in sugar.  Stir in the apple sauce.  Add flour mixture gradually, beating after each addition until well blended.  Stir in raisins.  Turn into a buttered cake pan (8 in. square), which has been lined with waxed paper in the bottom, and bake at 375 for 45 to 50 minutes.  Cool before serving.  Apple sauce cake improves with age, if kept in a breadbox.  6 servings.  (It took about 20 minutes for the cupcakes and make 12).

136 Thin Butter Icing 

2 TBSP. butter

1 c. sifted confectioners sugar, firmly packed

1 1/2 TBSP. milk

1/2 tsp. vanilla

Cream butter well, and add sugar and milk alternately, a little at a time, stirring until smooth after each addition.  Stir in vanilla.  When smooth, pour over the cake; let it stand a few hours, if possible, before cutting.  Sufficient for one 8-in. layer.


Cookie Edition

I’ve been feeling itchy to make some headway on my project progress lately, so I’m going to try some more individual recipes and post them by theme.  In what is a great sacrifice, I’m starting with cookie recipes.  Let’s dig in!

First up is 220 Cornflake Kisses:

cornflake kisses

Okay, so they’re not much to look at, but trust me on this one.  The sweet, crunchy meringue plays very nicely with the salty cornflakes and nuts.  As a bonus, this one is super easy.

Next is 198 Cocoa Oatmeal Cookies:

cocoa oatmeal

So you know how when you bake cookies, you have to eat one hot off the cookie sheet?  And then a second one after it cools down?  And they you cruise by and pick another one?  And before you know it, you’ve eaten four or five cookies?  Or is that just me?  Anyway, that didn’t happen with the cocoa oatmeal cookies.  I ate one.  And that was it.  It’s the rice cakes of cookies; I’ll eat it if I’m hungry, but they just weren’t very interesting.

So that 4 or 5 cookie problem? Yeah, it totally happened with 200 Three-Way Ginger Cookies.  I mean, there were three variations.  I had to figure out which was best.  For Science!  (For the record, variation #1 was the winner though they were all amazing).

ginger cookies

220 Cornflake Kisses

2 egg whites

1/4 tsp. salt

2/3 c. sugar

1/2 c. chopped peanuts or walnuts

1 1/2 c. crisp cornflakes

Beat egg whites and salt until just stiff enough to hold moist peaks; then add sugar gradually, about 1 heaping tablespoon at a time, continuing to beat after each addition, until whites are very stiff.  Mix in nuts, using a fork; then fold in the cornflakes.  Drop by teaspoonfuls onto un-greased, unglazed brown paper on a cookie sheet.  Bake at 300 degrees for 30 minutes.  Remove from paper to a cake cooler immediately.  Makes about 3 dozen (I make about 1 1/2 dozen).

198 Cocoa Oatmeal Cookies

1 1/4 c. all-purpose flour

1/2 tsp. baking powder

1/2 tsp. salt

1/3 c. cocoa

1 1/4 c. sugar

1 egg, well beaten

1/2 c. milk

1 1/2 tsp. vanilla

1/3 c. other shortening, melted

1/3 c. butter, melted

2 c. uncooked rolled oats

Sift flour, measure, and resift twice with baking powder, salt, cocoa, and sugar.  Combine beaten egg, milk and vanilla, and add melted butter and shortening.  Mix thoroughly with the sifted dry ingredients.  Then stir in the rolled oats and drop by teaspoonfuls onto a buttered cookie sheet.  Bake at 350 for 15 to 30 minutes.  Remove to cake coolers and cool.  Makes about 5 dozen. (I made 3 dozen with a 1 oz. cookie scoop).

200 Three-Way Ginger Cookies

2 c. all-purpose flour

1/2 tsp. salt

1 tsp. soda

1 1/2 tsp. ground ginger

1/3 c. butter or other shortening

1 c. sugar

1 egg, beaten

1/4 c. dark molasses

1 TBSP. vinegar

Sift flour, measure, and resift twice with salt, soda, and ginger.  Cream shortening until soft and smooth, and add the sugar gradually, creaming thoroughly.  Add egg and beat until smooth and fluffy.  Add molasses, beat hard, and then stir in vinegar.  Add flour mixture and mix thoroughly.  Drop by half-teaspoonfuls or teaspoonfuls onto lightly greased cookie sheets, and bake at 350 degrees for about 15 minutes, or until delicately browned.  Remove to cake racks to cool.  Makes about 5 dozen of the larger-sized cookies. (Or about 2 dozen with a one oz. cookie scoop).

Variation 1:  Shape teaspoonfuls of the dough quickly into balls by rolling them lightly between buttered palms of hands.  Drop balls into 1/2 c. chopped nuts spread out on waxed paper or a plate.  Transfer to a greased cookie sheets, nut side up, and bake as above.

Variation 2:  Make balls of the dough and drop onto a mixture of 3 TBSP. of granulated sugar blended with 1 TBSP grated orange rind.  Transfer to cookie sheets, sugar side up, and bake as above.

Saturday, October 18th



prepared cereal with top milk

Soft-Cooked Eggs 394

toast with butter

coffee for adults (milk for children)


Creamed Carrots and Celery 1014 on toast

head lettuce with 1000 Island Dressing 848

Cherry Cobbler 644

tea for adults (milk for children)


Lentil Stew with Ham 1040

Buttered Beets 1005

whole wheat bread and butter

Fruit Salad 750

Floating Island 234

coffee for adults (milk for children)


Breakfast was very nice as usual.

10.18.14 Breakfast

I was most excited about the new teacups I found at a garage sale.  They are a matched set of nine Noritake cups and saucers.  $12.50!  Based on the stamp on the bottom, they may even be 40s/50s era.  Here’s a close-up:


Now I need some egg cups for the soft-cooked eggs because it was rather awkward to eat whilst holding it in one hand.

Lunch was not a menu I would have come up with on my own, but the creamed celery and carrots over toast was nice and substantial.  The cherry cobbler, was good, but the balance between cherry and crust was not quite right.

10.18.14 Lunch

There was a lot about the cobbler that was not quite right (my fault, not Meta’s).  The pastry was clearly too warm to work with, but I had to get lunch on the table so I didn’t want to remake it.

10.18.14 cobbler

Yikes.  It’s funny, I could cream anything in my sleep, but a pretty pastry still eludes me.

Dinner was much tastier than I imaged it would be.  I looked at the ingredients for 1040 Lentil Stew with Ham and couldn’t figure out how it would have any flavor.  But magically, it did!  I’m saving this recipe for sure; great flavor and a good pantry-staple item.  Perhaps a bit of garlic and Tabasco would make it even better, but that’s just me.

10.18.14 Dinner

So, I also got some place mats with matching napkins at the same estate sale.  Really cute fish!  Boy, does this need ironed…

10.18.14 placemat

I skipped the Floating Island for dessert in lieu of leftover cobbler (with a la mode camouflage).  I’ve made Floating Island before, see here.

 1014 Creamed Carrots and Celery

2 c. sliced carrots

1 c. diced celery

2 TBSP. butter

3 TBSP. flour

1 c. evaporated milk

1 c. cooking water from vegetables

salt to suit taste

Croutons (61)

Cover carrots and clery with boiling salted water (1 tsp. salt to 1 quart water), and cook until tender.  Drain, saving water.  Meanwhile melt butter in saucepan, blend in flour,a nd add milk and 1 c. water drained from vegetables, stirring constantly over low heat until sauce boils and thickens.  Add salt.  Add cooked vegetables and reheat thoroughly.  Serve the creamed vegetables poured over crisp croutons (61). 5 servings.

644 Cherry Cobbler

1/2 c. sugar

1 1/4 c. sifted all-purpose flour

1 No. 2 tin sour red cherries or 4 c. fresh sour red cherries

1/4 tsp. salt

1 1/2 tsp baking powder

3 TBSP shortening

1/3 c. milk

Blend sugar and 1/4 c. of the flour together; add juice from canned cherries and cook over direct heat, stirring constantly, until thickened.  Add cherries and turn into a baking dish.  If fresh cherries are used, increase sugar to 1 c.; pit cherries, put in a baking dish and sprinkle with a mixture of sugar and 1/4 c. of the flour.  Sift remaining flour with salt and baking powder.  Cut in shortening.  Add milk all at once and stir until dough stiffens slightly; then turn out on flour board and knead 3 or 4 times.  Roll 1/4 inch thick and cut in strips.  Arrange strips over cherries in lattice.  Bake at 425 for 15 or 20 minutes, or until crust is nicely browned.  Canned cherries will now be done.  Continue baking the fresh cherry cobbler 10 to 15 minutes longer, reducing heat to 325.  Serve warm.  Serves 5.

1040 Lentil Stew with Ham

1/2 lb. dried lentils

2 tsp. salt

1/2 c. chopped onion

2 TBSP. butter

2 c. canned tomatoes

1/2 lb. boiled ham, diced

dash pepper

3 TBSP. chopped parsley

Wash lentils and soak overnight in cold water.  Drain, cover with fresh cold water (about 2 c.), add salt, and boil gently for 15 minutes, or until tender.  Saute onion in the butter in a large skillet.  Add lentils with their cooking water, tomatoes, ham, and pepper; cook at moderate rate for 15 minutes.  Serve hot, with a sprinkling of chopped parsley on each serving.  5 servings.

Sunday, October 5th


blue plums (substituted Stewed Prunes 301)

Hot Whole Wheat Cereal 170 with top milk

toast with butter

Jelly 709 (grape)

coffee for adults (milk for children)


Stewed Chicken, gravy 688, Mashed Potatoes 1077

Buttered Peas 1060

Tomato and Lettuce Salad 806

bread and butter

Dutch Apple Pie 637

coffee for adults (milk for children)


Buttermilk Waffles 63 (substituted Sweet Milk Waffles 62)

Syrup 924


tea for adults (milk for children)

I usually avoid Sundays (Meta menus I mean, not in the time travel sense), because the idea of a giant meal in the middle of the day and a little one at night doesn’t work well for me, blood-sugar wise.  Also, saying the word “supper” makes me feel like I’m an eight-year-old visiting rural Kansas relatives.  (Not the most exciting way to spend holidays, but my aunt did have Excitebike for Super Nintendo, so there was that).

Standard satisfying Meta breakfast.  Blue plum season has evidently already ended in the Kansas City area, so I made 301 Stewed Prunes instead.

10.5.14 Breakfast

In consideration of my blood sugar levels, I did switch around dinner and supper.  I also added some sausage (you know, proteins, etc…and YAY PORK!)

10.5.14 Supper

I’ve made 63 Buttermilk Waffles before, so in hopes of finishing this project someday, I substituted 62 Sweet Milk Waffles.  Both are ridiculously good, but a slight edge goes to the buttermilk version for the lovely tang.

Dinner/supper was perfect comfort food (as usual).  My husband spent all day painting the deck, so he finished this in about 7 minutes.

10.5.14 Dinner

And apple pie!  This is pr0bably the prettiest pie I’ve ever made.  Not that it has a lot of competition. My pastry making skills are improving, ever so incrementally.  Also, someday I hope to figure out how to cut a slice and remove it from the pan in one piece.

10.5.14 Dessert 2

62 Sweet Milk Waffles

2 c. all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. salt

2 eggs, separated

1 3/4 c. sweet milk

1/3 c. melted shortening

3 TBSP. sugar

Sift and measure flour and re-sift with baking powder and salt.  Beat egg yolks, milk and shortening and stir into flour.  Beat until smooth.  Beat eggs whites until stiff and add sugar in two portions.  Fold into batter.  Bake on a hot waffle iron until golden brown.  6 or 7 waffles.

637 Dutch Apple Pie

plain pastry for single crust

7 or 8 tart cooking apples

3 TBSP. of butter

3/4 c. sugar

1/2 tsp. cinnamon, if desired

Roll out pastry to 1/8 inch thick and place in 8-inch pie pan. Trim off excess and flute.  Peel, quarter and core apples.  Cut each quarter into four slices, lengthwise.  Melt butter and toss with apples until coated.  Add sugar and cinnamon and toss again.  Arrange apples in the pan (slightly heaped in the center).   Bake at 450 for about 20 minutes, until crust is well browned.  Cover with another pie pan, reduce heat to 325 and continue baking about 30 more minutes until apples are tender.  Remove cover and cool before cutting.  Optional:  Cover with 638 Streusel Topping prior to baking (skip covering with pie pan.  Makes 5 to 6 servings.

638 Streusel Topping

3/4 c. flour

1/2 tsp. cinnamon

1/3 c. light brown sugar, firmly packed

1/3 c. butter

Mix flour and cinnamon thoroughly.  Stir in sugar.  Cream the butter and work into the flour mixture.  Sprinkle crumbly mixture over the top of the pie.