Friday, February 13th


freshly cut grapefruit

Rolled Oats with top milk 168

toast with butter, jam 702 or 712

coffee for adults (milk for children)


Baked Eggs in Bacon Rings 381

toast and butter

Pickles 726

Fruit-Filled Peanut Cookies 222 (save half for Saturday’s luncheon) (substituted Oatmeal Drop Cookies 204)

tea for adults (milk for children)


Lamb Patties 525

Quick Escalloped Potatoes 1075 (substituted Baked Potatoes 1067)

Buttered Peas 1060

bread and butter

Baked Apples 266 or 267

coffee for adults (milk for children)

Breakfast was a standard yummy Meta breakfast.


I’ve been waiting to try 381 Baked Eggs in Bacon Rings since it sounded delicious.  Good news–it tasted delicious too!  I changed the cookie out to Oatmeal Drop Cookies because I bought a giant Costco package of raisins and it made me crave oatmeal cookies.  To my dismay, there weren’t any raisin in the recipe so I just substituted them for the nuts it called for.  My only complaint about lunch was the lack of vegetables.  A pickle is kind of a vegetable, but only vaguely.


Dinner was a bit short on vegetables too now that I think of it.  Potatoes and peas are kind of vegetables, but also kind of cheating on the vegetable count.  In any case, the Lamb Patties were as delicious as the last time I made them.  This recipe is going on my regular rotation.


At least dessert was a (delicious) fruit serving (with raisins!):


Decent menu, but not one of my all-time favorites since it didn’t quite feel balanced in the same way as many of Meta’s menus.

381 Baked Eggs in Bacon Rings

5 round pieces toast

5 slices bacon

5 eggs

salt and pepper to taste

In bottoms of greased muffin tins place rounds of toast.  Pan-broil bacon slices until about half done, drain, and line sides of muffin pans with them.  Break an egg into each and season to suit taste.  Bake in a moderatly slow oven (300 to 325 degrees) about 20 minutes, or until eggs are firm.  Remove with spatula so that toast, bacon and egg all retain shape.  5 servings

204 Oatmeal Drop Cookies

3/4 cup all-purpose flour

1/4 tsp. salt

1/2 tsp. baking powder

1/2 tsp cinnamon

1/4 c. shortening

1/2 c. sugar

1 egg

3/4 c. rolled oats

3 TBSP. milk

1/4 c. chopped nuts

Sift flour, measure, and resift twice with salt, baking powder and cinnamon.  Cream shortening, blend in sugar, and add slightly beaten egg; beat until smooth and light.  Stir in oats.  Add half the flour and stir in; then add milk, rest of flour, and nuts, stirring until well mixed. Drop from a teaspoon onto a buttered baking sheet, and bake in a moderately hot oven (400 degrees) for 10 minutes, or until nicely browned.  Makes about 1 1/2 dozen cookies.

266 Baked Apples No. 1

5 large baking apples

1/2 cup brown sugar

1/4 cup raisins or chopped nuts, if desired

2 TBSP butter

Wash and core apples, Fill the cores with the brown sugar and raisins or nuts, and dot with butter.  Place in baking pan or casserole and pour enough water around them just to cover the bottom of the pan.  Bake in a moderate (350 degree) oven 45 minutes to 1 hour, or until tender when pierced with a fork.  5 servings

Variation:  Fill the centers of the apples with 1/2 cup drained crushed pineapple and 1/4 cup brown sugar.  Dot with butter, pour water into pan, and bake as above.


Meta-llaneous Edition 2

I have a backlog of recipes that I’ve made, but haven’t posted so I going to add them here to get it off of my to-do list.

I made Chocolate Chip Cup Cake with 133 Chocolate Butter Frosting for the first night of a class I was teaching.  Sprinkles are mandatory on cup cakes.  The cake recipe was actually from the 1942 Wartime supplement. The honey flavor came through and was a nice change of pace.


Chocolate Chip Cup Cakes

2 1/2 cups cake flour

2 1/4 tsp baking powder

1/2 tsp salt

1/2 cup shortening (half butter)

1 cup strained honey

1/2 cup sugar

3 eggs, separated

1 tsp vanilla

1/2 cup milk

1 cup semi-sweet chocolate chips

Sift flour, measure, and resift 3 times with baking powder and salt.  Cream shortening until soft and smooth; add honey and beat until fluffy, then add 1/4 cup of the sugar and the egg yolks, and beat until light.  Stir in vanilla.  Add flour mixture and milk alternately in several portions, beginning and ending with a portion of flour and beating smooth after each addition.  Beat egg whites until stiff and gradually beat in the remaining sugar; fold into the batter.  Add the chocolate chips, stirring until just distributed.  Dip into muffin tins lined with paper baking cups, or thoroughly buttered, filing them about 2/3 full.  Bake in a moderate oven (350 degrees) about 20 minutes, or until golden brown and springy when touched.  Lift out onto cake racks to cool  Makes about 2 dozen cup cakes.

133 Chocolate Butter Frosting

To the Butter Cream Frosting (132), add 1/2 to 1 square bitter chocolate, which has been melted (1124) and cooled thoroughly.

I had been meaning to try the next recipe for awhile since Meta advocates drinking the cooking water of vegetables to retain the vitamin and mineral value.  Results were of questionable flavor and rather salty.  I’ll just try to eat more vegetables instead.


25 Vegetable Juice Cocktail

If any of the cooking water or “pot liquor” must be poured off after cooking vegetables, save it in a covered jar in the refrigerator until enough has accumulated to make appetizer cocktails for the family.  A combination of several such pot liquors is especially desirable.  Add some tomato juice or sauerkraut juice if desiered, season to suit taste (probably no salt will be needed since cooking water is generally salted), and serve ice cold.

Use pot liquors as soon as possible, as their flavor and vitamin value deteriorate, though the mineral content is not affected by standing.

I used the next two recipes to make little finger sandwiches for a party.  The devilled egg sandwiches were fantastic; the small texture of the eggs made the filling stay a lot better than diced eggs.  The carrot butter ones tasted mostly of butter (not that that’s bad), but I expected more carrot flavor.

Prep shots:



After cutting.  Cute!


871 Carrot Butter

1 medium carrot

1/2 cup butter

1/8 tsp celery salt

1/4 tsp sugar

1 TBSP mayonnaise

Scrape carrot and grate; mix to a spreading consistency with the butter, which has been creamed until soft and smooth.  Add celery salt, sugar and mayonnaise.  With this sandwich spread, the bread for sandwiches need not be buttered.  Enough for 5 sandwiches.

887 Devilled Egg Sandwiches

5 hard-cooked eggs (395)

2 TBSP mayonnaise (843)

salt to suit taste

prepared mustard, if desired

10 slices buttered bread (1/3 cup butter)

5 leaves lettuce or 1 bunch watercress

Shell the eggs and put them through a ricer or sieve.  Mix thoroughly with mayonnaise, salt and mustard, and spread on 5 of the bread slices.  Cover with lettuce or cress and lay remaining slices of bread on top.  5 full-size sandwiches.

My candy making experience is rather limited.  Fudge seemed like something I should try.  I made this for a Christmas cookie/candy exchange.  It seemed to go smoothly until it was cooling time.  The instructions say to put the pan in cool water.  That seemed like a good way to warp the pan, so I poured it into a bowl setting in an ice bath.  It cooled much quicker than expected and getting it out of the bowl was not very successful.  The bits were a bit sweet for my taste, but still pretty decent, as my friend (and hand model), Julie, shows:

IMG_2855 (2)

154 Chocolate Fudge

2 squares bitter chocolate

2 cups sugar

1 cup milk

1 tsp. light corn syrup

1/4 tsp salt

2 TBSP butter

1 tsp. vanilla

1/2 to 1 cup chopped nuts, if desired

Cut or break chocolate into small pieces, put into saucepan with sugar, milk, corn syrup, salt, and butter; stir until well mixed, and place over direct heat.  Cook with occasional stirring to the soft ball stage (234 degrees), being sure to remove the pan from the heat while making the test in cold water.  When done, remove from heat, place in pan of cold water, and cool without further stirring or shaking of pan.  When cool enough so the hand may be held on the bottom of the pan comfortably, add vanilla and beat fudge vigorously until it begins to stiffen and loses its shine.  Stir in nuts.  Turn out into a buttered 8-inch square pan, pressing into a uniform layer.  Mark in squares and cool thoroughly.  Makes 1 1/4 pounds.

Fortunately, I also made a backup recipe for the cookie exchange.  I was a little dubious about this one since I’m not really a fan of gum drops, but these were buttery, crisp and quite good.


201 Gum Drop Cookies

1 cup all-purpose flour

1/2 tsp. baking powder

1/2 tsp. salt

1/3 cup shortening, half butter

2/3 cup sugar

1 egg, beaten

1/2 tsp vanilla

2 TBSP milk

3/4 cup spiced gum drops, cut into small pieces

Sift and measure flour; resift 3 times with baking powder and salt.  Cream shortening; add sugar gradually and continue creaming.  Add well-beaten egg and beat until fluffy.  Stir in vanilla.  Add flour mixture alternately with milk, beating well after each addition.  Add gum drops and drop by rounded teaspoonfuls onto a greased baking sheet, about 2 inches apart.  Bake in a moderately hot oven (400 degrees) for about 10 minutes, or until cookies are lightly browned.  Remove immediately to cake cooler; they become crisp as they cool.  Makes about 2 1/2 dozen.

Meta Recipes for the Week

Random Meta recipes I made this week:


Great texture and flavor from the cornmeal.  I’m never buying a mix again with Meta’s arsenal of tasty cakes.

39 Cornmeal Griddle Cakes

1 1/2 cups all-purpose flour

1/4 cup yellow cornmeal

3 tsp baking pwder

1 tsp salt

2 TBSP sugar

1 egg

1 cup milk

1 cup water

1/4 cup melted shortening

Sift flour, measure, and resift with all dry ingredients.  Beat egg, add milk and water, and pour all at once into dry ingredients.  Beat with egg beater until smooth.  Stir in melted shortening.  Bake on moderately hot griddle, very lightly greased, until golden brown on under side and dry-looking on top; then turn and bake until other side is brown.  Makes about 2 dozen 4-inch cakes.


Is this really a recipe?  Perhaps not, but it was a tasty way to use up the last of the cottage cheese.

788 Cottage Cheese and Chives

Select fresh green spears of chives; wash and shake off moisture.  Hold spears together and cut up small with kitchen shears.  Add to cottage cheese in the proportion of about 2 teaspoons to 1 lb. cheese.  Mix thoroughly and let stand in refrigerator at least half and hour before serving.  Serve on lettuce, with French Dressing (841), if desired. 4 to 5 servings.


If you look closely, there’s a bit missing from this scone.  They went pretty fast.  I’ve haven’t had much success in the scone department previously, but these turned out really well except for a bit of burning along the edges due to the milk/yolk mixture dripping on the pan.  I’d recommend a light hand with it.  I did substitute dried cherries for the currants and candied cherries since that’s what I had on hand.


1 3/4 cups all-purpose flour

3 tsp baking powder

1 tsp salt

1/4 cup sugar

1/4 cup shortening

1/2 cup dried currants, washed

1/4 cup sliced candied cherries

1/2 cup milk

1 egg yolk beaten with 1 TBSP cream

2 TBSP sugar

1/2 tsp cinnamon

Sift flour, measure, resift 3 times with baking powder, salt and 1/4 cup sugar.  Cut shortening into dry ingredients with pastry blender or 2 knives until mixture resembles coarse corn meal.  Stir in currants and cherries.  Add milk all at once, stir quickly with a fork.  Divide dough into 6 equal portions.  Knead each portion very quickly on a lightly floured board or pastry cloth and pat out into rounds 1/4-inch thick and 5 inches in diameter.  Place on greased baking sheet.  Mark each round with a knife into 4 pie-shaped sections.  Brush tops with yolk and cream mixture.  Sprinkle with the 2 TBSP sugar mixed with cinnamon.  Bake in a hot oven (450 degrees) 15 min.  Serve hot.  6 to 8 servings.  (From The Encyclopedia)


I liked this so much, I had it two days in a row for lunch.  The toast triangles are my “artistic” touch.

837 Tuna Fish Salad

1 tin tuna fish (7-oz.)

1/2 cup chopped celery

1 TBSP lemon juice

1 1/2 tsp. capers (if desired)

1/4 cup chopped sweet pickles

1/3 cup mayonnaise (843) or boiled salad dressing (840)


Drain tuna and flake.  Add remaining ingredients and toss lightly.  Cover tightly and chill before serving on crisp lettuce.  5 servings.


I was really hoping some sort of magic kitchen chemistry would clarify the name of the next recipe, but the muffins looked like standard muffins.  The name’s still a mystery, but they were darn tasty, especially with jam.

52 Twin Mountain Muffins

2 cups all-purpose flour

3 3/4 tsp baking powder

1/2 tsp. salt

2 TBSP butter

2 TBSP other shortening

1/4 cup sugar

1 egg, beaten

1 cup milk

Sift flour, measure, and resift twice with baking powder and salt.  Cream butter and shortening and blend in sugar gradually.  Add beaten egg and beat until smooth and fluffy.  Add flour mixture alternately with the milk, beating well after each addition.  Dip into buttered muffin tins, filling about 2/3 full and bake in a moderate oven (375 degrees) for about 25 minutes, or until delicately browned.  Serve hot.  18 small muffins.