Tomato Juice 719a
French Toast 56
Broiled Sausages 563a
coffee for adults (milk for children)
Eggs 395 with Cheese Sauce 920 on toast
Molded Vegetable Salad 816
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.
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.
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.
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.
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.