Thursday, March 26th


freshly cut grapefruit

French Toast 56

Syrup 924


Cream of Spinach Soup 959 substituted Cream of Asparagus Soup 946

soda crackers

Grated Carrot Salad 742

Doughnuts 128 (save half for Friday dinner) substituted Half-A-Pound Cake 112

tea for adults (milk for children)


Spanish Sausage 566

Mashed Potatoes 1077

Buttered Green Beans 985

whole wheat bread and butter

Plums 718

Coffee for adults (milk for children)

Clearly I’m a bit late on this one.  I was setting up for a new post later this week and noticed I never posted this menu from March!

No complaints about breakfast, as per usual:

3.26.15 breakfast

Lots of substituting at lunch, but the soup and salad were both quite good.


and lunch dessert (with berry sauce on top):


The cake was tasty (naturally), but didn’t have the classic pound cake texture.  This was a bit lighter and airier.

The Spanish Sausage at dinner turned out much more flavorful than I expected from the short ingredient list.  The long cooking time must have concentrated the flavors (plus: sausage).  I vaguely recall skipping the canned plums (since eww).


946 Cream of Asparagus Soup

1 1/2 lbs. fresh asparagus

2 TBSP. butter

1/4 c. flour

1 1/2 c. evaporated milk

2 1/2 c. asparagus cooking water

2 tsp. salt

Remove paper-like scales on asparagus with paring knife.  Wash thoroughly.  Cut into 2-inch lengths, separating the thick stems from the tips.  Split the stems lengthwise and drop into 2 cups boiling salted water until tender, 8 to 10 minutes.  Drain asparagus and save both cooking waters.  There should be 2 1/2 cups water.  If more, boil down; if less, add fresh water.  Rub stalks through a sieve.  Melt butter in saucepan, blend in flour, and add evaporated milk, the asparagus puree and the cooking water.  Cook until soup boils and thickens, stirring constantly.  Add salt and asparagus tips and serve piping hot, with crisp crackers or croutons (61). 5 servings.

Note: Canned asparagus (1-lb tin) may be used instead of the fresh.

742 Grated Carrot Salad

5 medium-sized carrots

1/3 c. French dressing (841) or mayonnaise (843)


chopped stuffed olives

Wash, scrape and grate carrots coarsely, rubbing over grater only one way.  Combine lightly with French dressing or mayonnaise and pile on lettuce leaves on individual plates.  Garnish with a few chopped olives if desired.  Chill before serving. 5 servings.

Note: Half of the grated carrot may be replaced by finely chopped cabbage.

112 Half-A-Pound Cake

1/2 lb. cake flour (2 1/4 cups sifted)

1 tsp. baking powder

1/4 tsp. salt

1/2 tsp. nutmeg

1/2 lb. butter (1 cup)

1/2 lb. eggs (4 eggs)

2 tsp. rose water

1/2 lb. sugar (1 cup)

Sift flour, measure or weigh, and resift 3 times with baking powder, salt and nutmeg.  Cream butter thoroughly and add the flour mixture in 3 portions, mixing until smooth after each addition.  Beat eggs until thick and lemon-colored; add flavoring ad sugar all at once, and beat until very light.  Then beat the egg mixture thoroughly into the fat-flour mixture.  Have a bread loaf pan (8 1/2 x 5 x 3 inches) lined with 4 thicknesses of smooth brown wrapping paper; butter the inmost piece of paper thoroughly.  Pour in the batter, pushing it well into the corners of the pan, so surface is even.  Lay another piece of buttered brown paper across the top of the pan and bake in a 350 degree oven for 1/2 hour; then remove paper from top and bake 1 hour longer.  Cool a few minutes in pan before turning out onto wire cake rack to finish cooling.  Makes 1 loaf.

566 Spanish Sausage

1 1/2 lbs. pork sausage, country style.

1 No. 2 tin tomato juice or No. 2 1/2 tin tomatoes, strained

1/2 cup finely chopped onions

1/2 cup finely chopped green pepper

1/2 cup finely chopped celery

1/2 tsp. salt

dash of pepper

1 1/2 tsp. sugar

2 TBSP. flour

1/4 cup water

grated Parmesan cheese

Shape sausages into 10 patties and brown in hot skillet.  Add tomato, onion, green pepper, celery and seasoning; cover, and simmer 1 hour.  Remove sausage to a hot platter.  Blend flour and water and when smooth, add to tomato juice in which sausages were cooked.  Stir until it boils and thickens.  Pour sauce over meat, sprinkle with cheese, and serve hot. 5 servings.


Friday, November 21st


Stewed Prunes 301

Cooked Whole Wheat Cereal 168 or 170 with top milk

toast with butter

Orange Marmalade 712

coffee for adults (milk for children)


Eggs Benedictine 386

head lettuce, French Dressing 841

bread and butter

Cranberry Sauce 282

tea for adults (milk for children)


Baked Perch 415

Mashed Potatoes 1077

Buttered Cauliflower 1019 (substituted Creamed Spinach de Luxe 1097)

Stewed Tomatoes 1111 (substituted Escalloped Tomatoes 1109)

bread and butter

Whipped Raspberry Gelatine 320 (substituted Apples in Raspberry Gelatine 313)

coffee for adults (milk for children)

Ah Meta!  Your breakfasts never disappoint.  Hearty and satisfying as usual.

11.21.14 breakfast

And lunch!  Today’s lunch totally made up for the disappointing lunch yesterday.  I’ve never attempted a hollandaise sauce so I don’t know if it is as difficult as it is reputed to be, but the cheese sauce on 386 Eggs Benedictine was easy and yummy.  This is technically two servings of the eggs benedictine, but I couldn’t figure out what I would do with the other half of the muffin, so two servings was only logical (of course…)

11.21.14 Lunch

Due to my Midwestern fish sourcing problem (MFS?), the fish in tonight’s dinner was salmon instead of perch.  But then again, I changed pretty much everything about dinner, except for the mashed potatoes.  I left out the bread and butter since the Escalloped Tomatoes and fish were already covered in bread crumbs.  The Escalloped Tomatoes were fantastic for a canned tomato dish; I’d recommend it for a picky veggie eater.  The garlic in the Creamed Spinach de Luxe was just the touch it needed.  Great dinner!

11.21.14 Dinner

Dessert was shredded apples in raspberry jello.  Nothing to write home about, but certainly provided a fruit serving a bit of sweetness to end the meal.

11.21.14 Dessert

386 Eggs Benedictine

6 ham slices, cut thin

pork or bacon drippings

3 large English muffins (82)

6 eggs, poached (391)

2 1/2 c. cheese sauce (920)

Pan-broil ham in drippings until edges are curly.  Split muffins in halves and toast.  Place hot ham slices on toasted muffins, put hot poached eggs on the ham, and pour a cheese sauce over all.  Serve hot.  6 servings.

1097 Creamed Spinach de Luxe

1 1/2 lb. spinach or 1 No. 2 tin

1 tsp. sugar

3 TBSP. butter

1/2 clove garlic, chopped fine or 1 small onion

3 TBSP flour

1 1/2 tsp. salt

1 c. milk

1 c. thin cream

Cook spinach as for Buttered Spinach (1094), adding the sugar to the cooking water; or heat canned spinach in its own liquor with the sugar.  Drain thoroughly.  Meanwhile melt the butter in a saucepan, add the chopped garlic, and cook until soft; blend in the flour and salt, and add milk and cream.  Stir constantly over direct heat until sauce boils and thickens; then add the drained spinach which has been chopped, mix well, and reheat until the sauce bubbles up.  Serve immediately.  5 or 6 servings.

1109 Escalloped Tomatoes

1 No. 2 tin tomatoes or 4 large fresh tomatoes

2 c. fresh bread crumbs

1 medium onion, chopped

3/4 tsp salt

1 TBSP sugar

2 TBSP butter

Combine tomatoes with half the bread crumbs and stir in onion, salt and sugar.  Turn into buttered casserole.  Brown rest of bread crumbs in the butter in a saucepan or skillet, and sprinkle over top of casserole.  Place in a 375 degree oven for about 15 to 20 minutes, or until hot through.  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.

Tuesday, September 16th


Stewed Prunes 301

Poached Eggs 391 on buttered toast

Jelly 704a (apple)

coffee for adults (milk for children)


Kidney Bean Salad 797 (substituted Pea and Cheese Salad 798)

sliced tomatoes

Cornbread 34


tea for adults (milk for children)


Pork Shoulder Steak 554 and Gravy 468

Mashed Potatoes 1077

Buttered Summer Squash 1102

whole wheat bread and butter

lettuce wedges with Russian Dressing 846 (substituted Cabbage and Raisin Slaw 740)

Pineapple Snow 330 (substituted Orange Marmalade Bread Pudding 341)

coffee for adults (milk for children)

The menu says prunes, but for some reason, I poured myself a glass of orange juice.  I am so not a morning person.  The egg was already on the toast, so I went with the juice.  I’ve said it before, but poached eggs are the best.

9.16.14 Breakfast

My previous attempt at 797 Kidney Bean Salad resulted in something that “tasted like tuna salad, but in a bad way,” so I substituted 798 Pea and Cheese Salad.  Glad I did, (though it would take quite a loser to be as bad as the kidney bean one).

34 Cornbread contained zero flour.  Unfortunately, this affected my enjoyment since it tasted more like polenta than bread.   Other than the disappointing (but still edible) cornbread, lunch was a fairly healthy and pleasing fruit and veggie fest.

9.16.14 Lunch

For dinner, we had some good friends come over.  This gave me an excuse to do something that I’ve never done before: iron my napkins.  I regularly try to avoid ironing at all costs, but Meta has a nice section on table setting.  I even ironed the table cloth with a crease down the middle as she suggested.  I also ironed a few additional creases into the table cloth, but my friends were nice enough not to mention it.

Here’s the finished table:

9.16.14 Dinner3 9.16.14 Dinner 2

Wow!  This won’t be happening anytime soon, but I impressed myself.  Although,  I have no idea how the salad plate is supposed to fit on the table, let alone a bread plate.

Here’s the food on the plate:

9.16.14 Dinner 1

Everything was really good, especially the pork shoulder steak, a heretofore unknown cut of meat.  It was cheap and really tender (after an hour’s cooking time).

I forgot to take a picture of dessert after plating, but here’s the less than beautiful leftovers in the pan:

9.16.14 Dessert

Also, I started another blog, Yesterday’s Menus to test menus other than Meta’s (gasp!) as well as shamelessly promote my vintage cookbook eBay store, Vintage-Kitchen-Cookbooks.  Check it out!

798 Pea and Cheese Salad

2 c. fresh cooked peas or 1 No. 2 tin peas, drained

1/4 lb. American cheese

3 TBSP. chopped sweet pickles

1/2 c. chopped celery

1/3 c. mayonnaise


Chill peas.  Dice cheese into cubes the same size as the peas.  Combine all ingredients, except for the lettuce, and sever on the lettuce leaves.

554 Pork Shoulder Steak

1 1/2 lbs. pork shoulder steak

If your meat is sufficiently fatty, no additional fat is needed.  Brown the pork in a heavy skillet on both sides.  Add 1 c. of water and simmer for 50-60 minutes or until tender.

341 Orange Marmalade Bread Pudding

5 slices day-old bread, toasted

3 TBSP. softened butter

3/4 c. orange marmalade

3 eggs, slightly beaten

1 3/4 c. milk

3 tsp. lemon juice

1/8 tsp. nutmeg

Spread butter and marmalade on each slice of toast (use all of the marmalade).  Cut into cubes and place in a buttered casserole dish.  Mix rest of ingredients and pour over bread.  Bake at 300 degrees for 45 minutes or until the custard test done.

Monday, March 17th


freshly sliced oranges

Poached Eggs 391, toast, butter

coffee for adults (milk for children)


Beef Bouillon 977a

soda crackers

Apple and Pineapple Rolls 32

Cottage Cheese Salad 789

tea for adults (milk for children)


Veal Paprika 585

Mashed Potatoes 1077

Buttered Corn with green peppers 1025

celery hearts

whole wheat bread and butter

Golden Feather Cake 118 (save half for Tuesday dinner) (substituted Two-Egg Cake 115 with Butter Cream Frosting 132)


coffee for adults (milk for children)

The orange this morning was really colorful and sweet.  With the 391 Poached Eggs on toast, I was quite satisfied with this breakfast.

3.17.14 Breakfast

The menu for lunch sounded a bit odd to me.  What is the purpose of the bouillon? It’s listed in the soup section of the book, but I’ve previously only used it as an ingredient.  I crumbled up the crackers and mixed them into the bouillon in order not to feel silly using a spoon to eat it.

Also, 32 Apple and Pineapple Rolls were a pain in the buttocks to make.  It filled my entire sink with dishes.  I have to admit, it was fantastic (despite the less than picture-worthy results below).

3.17.14 Lunch

585 Veal Paprika featured an ingredient I haven’t encountered in a Meta recipe before:  a clove of garlic.  I wonder what the ’40s housewife did with the rest of the bulb (or could you buy it a clove at a time?)  The results of the recipe were meaty and satisfying with the distinct taste of garlic.  I’m still not sure if paprika has a flavor, but it did contribute a nice color.

Since this day fell on St. Patrick’s day, I replaced the mashed potatoes (made previously) with colcannon and the whole wheat bread with Irish soda bread.

The picture of dinner involves a stealth cat appearance.  I have three cats, but somehow, Boma is always the one who photo-bombs my Meta pictures.

3.17.14 Dinner 2

I’ve previously made 118 Golden Feather Cake, so I substituted 115 Two-Egg Cake in the hope that I’ll be able to finish this project within my life-span.  This, like the rolls, was a lot of work.  My first impression was that it wasn’t quite as good as a box of Pillsbury Funfetti cake.  However, it grew on me.  The texture was a bit on the dry side, but still pleasing and less sweet than a standard cake (a good thing for me).   The frosting was thick (but that was probably my fault). There also wasn’t quite enough frosting to frost the sides.  I added a ton of sprinkles to camouflage my frosting defects.

3.17.14 Dessert

32 Apple and Pineapple Roll

2 cups all-purpose flour

3 tsp baking powder

1/2 tsp salt

1/3 cup shortening

2/3 cup milk

2 TBSP butter, melted

1/4 cup granulated sugar

1 1/2 tsp cinnamon

1 1/2 cups chopped peeled apple (about 1 large)

1 No. 2 tin crushed pineapple, drained (20 oz or 2 1/2 cups)

1 TBSP melted butter

3 TBSP brown sugar

Sift flour and resift with baking powder and salt.  Cut in shortening.  Add milk and stir just until dough stiffens.  Turn out on floured board and roll into 1/4 inch thick rectangle.

Mix the granulated sugar, cinnamon and 2 TBSP melted butter and spread over dough.

Mix apple and pineapple and spread over dough.

Roll  the dough up tightly and cut into 9 to 12 slices, about one inch thick.

Pour the 1 TBSP melted butter in an 8 inch square baking pan.  Sprinkle the brown sugar over it.  Place the rolls in the pan, cut side up.

Bake at 425 for 25 to 30 minutes.

585 Veal Paprika

1 1/2 lbs boneless veal

1 clove garlic, sliced

5 TBSP butter

1/4 cup water

1 cup thick sour cream

1 tsp paprika

salt, to taste

Cut veal into 1 inch dice.  Melt the butter in a pan and saute the veal and garlic until the veal is browned.  Add water, cover and simmer until veal is tender (about an hour).   Add sour cream, paprika and salt and reheat to boiling.  Makes 5 servings.

November 6th


Baked Apple 267

Broiled Bacon 544

toast with butter, jelly (Grape Jelly) 709

Coffee for adults (milk for children)


Onion Soup 968


Molded Peach Salad 759

Cocoa for All 4


Beef Pot Roast 498

Mashed Potatoes 1077

Buttered Broccoli 1007

whole wheat bread and butter (used 100% Whole Wheat Bread 89)

Ambrosia 257

Brownies 194

Coffee for adults (milk for children)

Breakfast featured 267 Baked Apple, Meta’s quick version of a baked apple.  It was a bit sweet for my taste, but it was pretty quick and easy.  Bacon, toast and coffee rounded out the meal nicely.

11.10.13 Breakfast 2

968 Onion Soup for lunch was super easy and delicious.  It called for a tablespoon of cheese per serving, which I couldn’t really taste, but was otherwise a great recipe.  I floated my toast on top.  Yummy.

759 Molded Peach Salad consisted of canned peach halves in lemon gelatine perched on top of lettuce with mayo.  Combing the dessert and salad portions of a menu will never seem quite right to me, but it seems to come up pretty frequently in mid-century cooking.  I’m fairly convinced that mayo should be quarantined away from gelatine, but this was decently edible.  The lemon flavor was almost convincing. Almost.

11.10.13 Lunch

Dinner was a very satisfying home run.  A classic meat and potato meal.  I would eat this any day.

11.10.13 Dinner

Dessert was pretty good, but I’m not sold on 194 Brownies recipe.  The baking time was only 15 minutes but I ended up leaving it in for 25.  Even then, the middle was not quite set.  It was pretty fudge-y though.  I have to admit that I’ve never made a brownie that tops the boxed variety.

11.10.13 dessert

89 100% Whole Wheat Bread

(recipe is halved from original and altered slightly for a bread machine)

1/3 cup lukewarm water

1 cup milk

1 TBSP butter, melted

1/2 TBSP salt

1/4 cup plus 1/2 TBSP brown sugar

2 1/2 cups unsifted whole wheat flour

1 package fast granular yeast (used 2 1/4 tsp bread machine yeast)

So, I didn’t follow Meta’s instructions at all on this.  I just dumped the ingredients in my bread machine in this order and turned it on.  But it turned out so yummy!  Nice and soft with a great texture. I’ll definitely make this often.

968 Onion Soup

2 1/2 cups sliced onions (about 1 large onion)

2 cups vegetable or meat stock


2 cups fresh milk or 1 cup evaporated milk and 1 cup water

salt to suit taste

5 TBSP grated cheese (I would consider cheese optional)

Add sliced onions and stock to a soup pan.  Add additional water if needed to cover onions.  Cover and simmer for approximately 10 minutes until the onions are tender.  Add the milk (or evaporated milk and water) and salt and heat to scalding.  Serve with shredded cheese.  Meta also suggest serving it with hot crisp crackers, Croutons (61) or Melba Toast (58).

498 Beef Pot Roast

4lbs beef chuck, round or rump

3 tsp salt

pepper, if desired

3 TBSP shortening

1/2 cup hot water

Rub the meat with salt and sprinkle with pepper (why would you skip pepper?)  Heat shortening in a heavy skillet or Dutch oven and brown meat on all sides.  Add water, cover and simmer about 1 1/2 to 2 hours (or transfer to the oven at 300 degrees).  Add water along the way if needed.  Serve with the remaining liquid (which can be thickened with a flour/water paste).  I found that a 1 1/2 hour cook time made a really nice medium-rare.

194 Brownies

3/4 c AP flour

1/4 tsp salt

1/4 cup butter or other shortening

1 cup sugar

2 eggs, beaten

1 tsp vanilla

2 squares bitter chocolate, melted and cooled (1124) (according to my package, 2 squares equaled 2 oz)

2 TBSP evaporated milk

2 TBSP water

3/4 cup chopped nuts

Prepare a 8 inch square baking dish with butter and wax paper.  Preheat oven to 325 degrees.  Sift and measure flour and combine with salt in a small bowl.  Cream butter and gradually add in sugar.  Add beaten eggs and beat until smooth and fluffy.  Stir in vanilla and melted chocolate.  Combine water and evaporated milk.  Add flour mixture alternately with milk mixture, stirring well with each addition.  Stir in nuts with last few stirs.  Spread in the baking dish and bake for 15 minutes.  (I found this cooking time to be way too low.  I baked it for 25 minutes and it was still a bit underdone in the middle).  Cut while warm.  Makes 2 1/2 dozen brownies of 1 x 2 inches.

257 Ambrosia

3 large bananas

3 large oranges, chilled

sugar to suit taste

1/2 cup grated moist cocoanut

Peel and slice bananas and oranges.  Combine (adding any sugar if preferred).  Sprinkle with cocoanut and serve.  5 servings.