Tuesday, November 3rd


Tomato Juice 719a

Fried Cornmeal Mush 172 with Syrup 924

Broiled Bacon 544

coffee for adults (milk for children)


Baked Sweet potatoes 1085

whole wheat bread and butter

Raw Apple and Raisin Salad 733 substituted Apple and Peanut Salad 732

tea for adults (milk for children)


Irish Stew 529

bread and butter

lettuce with French Dressing 841

Plain Baked Custard 226 substituted Brown Sugar Custard 227

coffee for adults (milk for children)



Meal Score: 7/10

Notes:  I totally forgot to pre-make the mush so it could coagulate prior to frying.  Whoops!   I did make cornmeal bread (yeast bread with cornmeal) so that’s kind of close?  Meal score negatively affected by having to chug tomato juice but stayed high due to bacon.



Meal Score: 8/10

Notes:  Mmm…  Simple, but satisfying.



Meal Score: 5/10

Notes:  The Irish Stew was pretty bland (but certainly filling).  The salad (jazzed up with uncalled for cucumber and onion wasn’t much to write home about either.  The Brown Sugar Custard was the highlight (though still pretty plain).  Sadly, the picture of the custard is missing, but it went over super well with the husband and toddler.  Overall, satisfying and nutritious, but forgettable.

Overall Score:  6.5/10

732 Apple and Peanut Salad

5 medium-sized eating apples

juice of 1 lemon

1 medium stalk celery, diced

1/2 cup mayonnaise (843)

1/2 cup coarsely chopped peanuts


Peel, quarter, and core apples.  Cut into 1/2-inch dice and sprinkle with lemon juice to prevent discoloration.  Cut celery into small dice.  Add the apples and mayonnaise and toss lightly.  Just before serving, add the peanuts and serve on lettuce leaves, or as a stuffing for peeled whole tomatoes.  5 servings.

529 Irish Stew

1 1/2 lb. lamb shoulder, cut in pieces for stew


3 TBSP butter or bacon drippings


2 tsp. salt

dash pepper

5 medium potatoes, peeled and diced

5 carrots, scraped and diced

1 small onion, sliced

Wipe meat with a damp cloth; dredge thoroughly with flour and brown on all sides in a skillet or Dutch oven in which the butter or drippings had been melted.  Add 1 cup water, cover, and simmer 45 minutes; then add salt, pepper, potatoes, carrots and onion, with 1 1/2 cups more boiling water, and continue simmering until all are tender, about 30 minutes.  Serve piping hot.  If desired, a little chopped parsley may be added just before serving. 5 servings.

227 Brown Sugar Custard

1 1/2 cups evaporated milk

1 1/2 cups water

(can substitute 3 cups milk for evaporated milk and water)

3 eggs

3/4 cup dark brown sugar, firmly packed

1/4 tsp salt

Combine evaporated milk and water and heat to scalding.  Stir slowly into beaten eggs, add brown sugar and salt.  Strain and pour into custard cups which have been set in a shallow pan of hot water.  Bake in a moderately slow oven (325 F) for 30 minutes, or until custard test done.  Serve warm or cold, plain, or with a spoonful of tart jelly on top.  5 servings.


Friday, July 18th


orange, grapefruit juice

prepared cereal with top milk

toast with butter, jelly 705 (red currant)

coffee (milk for children)


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)


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)