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.


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.

Monday, April 15th


Tomato Juice 719a

prepared cereal with top milk

whole wheat toast with butter

Jelly 710 (strawberry)

coffee for adults (cocoa for children)


Creamed Carrots and Spinach 1015

Toast Sticks 61a

Pear and Cottage Cheese Salad 763


Pan-Broiled Bacon 545 and Fried Eggs 390

Stuffed Baked Potatoes 1079

Buttered Peas 1060

bread and butter

Butterscotch Pudding 352

coffee for adults (milk for children)

Today’s breakfast featured “prepared cereal,” one of the few commercially prepared food items Meta recommends in her menus.  To the interwebs for research!  Cereals available in 1942 that are still available now include:  Grape Nuts (1867), Uncle Sam Cereal (1907), All-Bran (1916), Wheaties (1924), Rice Krispies (1927) and Kellogg’s Raisin Bran (1942).  Evidently, super sugary cereals were a bit later (though I did briefly consider the Captain Crunch OOPS! All Berries that my husband was gunning for).   I got a kick out of my chosen Kellogg’s Raisin Bran since it came out the same year as the “The Modern Family Cook Book” (new and novel!)


Lunch was quite yummy and satisfying.  1015, Creamed Carrots and Spinach was fresh, bright and healthy tasting.  It amused me how much pleasure I derived out of the toast sticks.  I was a little alarmed to find that the odd clump of mayo that Meta seems to include in every fruit based salad kinda seemed to actually fit with 763 Pear and Cottage Cheese Salad.  At this rate, I’m going to start considering butter a health food.

Meta 4.15.13

Dinner went over very well with both my husband and me.  Bacon and eggs are always lovely (especially for dinner), but 1079 Stuffed Baked Potatoes really stole the show.  It was just different enough (yet familiar/comfort-y) to be interesting and satisfying.  352 Butterscotch Pudding, which I forgot to photograph, was simple and delicious.


Yay Meta!  Super excellent menu today!

1079 Stuffed Baked Potatoes

5 large baking potatoes (3 lbs.)

1/2 to 2/3 cup butter

1 tsp salt (or to suit taste)

1/2 cup hot milk

1/2 cup grated American cheese

Preheat over to 400.  Pierce clean potatoes and bake for 40 to 55 minutes until soft.  Cut the potatoes in half and scoop out the middles with a spoon.  Mash the potato insides, butter, salt and milk in a bowl until the consistency of mashed potatoes.  Fill the potato shells with the mashed potatoes and sprinkle with cheese.  Return to the oven to toast the cheese.

352 Butterscotch Pudding

1/3 cup cornstarch

1/2 tsp salt

1 cup brown sugar, firmly packed

4 cups milk

1/4 cup butter

1 teaspoon vanilla

Whisk together cornstarch, salt, and brown sugar with one cup of the milk.  Heat the rest of the milk over medium heat until scalded and stir in cornstarch mixture.  Stir constantly until it boils and thickens.  Place over a double boiler and cook 10 minutes longer, covered.  Stir occasionally.  Remove from heat and stir in butter and vanilla.  Chill until cold in a large bowl or individual cups.  Meta suggest serving it with cream or top milk.

Sunday, January 6th


Tomato Juice 719a

French Toast 56     (subbing Hawaiian French Toast 57)

coffee for adults (milk for children)


Beef Pot Roast 500 with

Gravy 468 and vegetables

bread and butter

head lettuce, Russian Dressing 846

Gingerbread with Whipped Cream and Orange Wedges 123

coffee for adults (milk for children)


Ham Salad Sandwiches 857

Apple Sauce 261 (subbing 262 “Dressed Up” Canned Apple Sauce)

Cocoa For All 4 (subbing 2 Cocoa for Adults)

Yay!  My first Sunday menu.  Meta plans for a large midday dinner and a small supper, but since my husband won’t be home until evening, I am switching the two meals.

Breakfast, coincidentally, is the same thing I had on my last Meta day, 56 French Toast.  I decided to go ahead and substitute 57 Hawaiian French Toast (and I’m glad I did).  I though 56 was just fine but 57 Hawaiian French Toast was utterly delightful.  The base of pineapple juice, eggs and cinnamon had a distinct pineapple flavor that was delightful.  Yum!  The only low-light was the tomato juice (which really doesn’t strike me as a breakfast food–too salty, especially paired with a sweet dish!)


I wasn’t really looking forward to “supper.”  I’ve had ham salad sandwiches before as a kid living in Texas, and I remember hating them with a passion.  857 Ham Salad Sandwiches were edible, but not great.  Looking at the photo in retrospect; it looks fairly disgusting.  Will not make again.

When lunch rolled around, I reached went to the refrigerator and found no apples to make 261 Apple Sauce.  I was really surprised because I had recently bought a 10 lb box of apples and thought I’d never get through them.  To substitute, I made 262 “Dressed Up” Canned Apple Sauce.  She has several suggestions for “dressing up” canned apple and I went with a little lemon juice and lemon rind.  It was actually a really nice addition.

I made 2 Cocoa for Adults instead of 4 Cocoa for All since I was the only one eating supper.  It was very nice and better than the stuff from a mix.


After not enjoying the sandwich at lunch, dinner was pleasantly delicious and satisfying.  500 Beef Pot Roast with Vegetables was pretty good considering I don’t usually enjoy well cooked beef.  Even better were the veggies cooked along with the roast.  They were so tender and flavorful.  468 Gravy was good but a bit salty.  846 Russian Dressing (1:1 ratio of mayo and chili sauce) was surprisingly good considering that chili sauce hasn’t stood the test of time.


Dessert, 123 Gingerbread with Whipped Cream and Orange Wedges rocked my world.  Yummy! The gingerbread itself, was nicely spiced and moist.  The whipped cream and oranges accented it really well.


57 Hawaiian French Toast

2 eggs

dash salt

1/2 tsp cinnamon

2 TBSP sugar

2/3 cup pineapple juice

6 slices white bread

4 TBSP butter

3 slices pineapple, heated (or 6 slices if preferred)

Beat the eggs and mix them with the salt, cinnamon, sugar and juice.  Soak the bread in this mixture.  Melt the butter in a heavy skillet (start with half and add more as needed).  Cook bread until browned on both sides and serve with a slice of pineapple on top of each piece.  Meta suggest cutting each pineapple slice in half to make two thin slices, which I prefer it with the whole slice (Makes 3 servings of two slices each).

123 Gingerbread with Whipped Cream and Orange Wedges

1 2/3 cup AP flour

1 1/4 tsp baking powder

1/4 tsp salt

3/4 tsp ginger

1 1/12 tsp cinnamon

1/2 tsp cloves

1 tsp allspice

1 1/2 tsp baking sodda

2/3 c. boiling water

1/3 c. sugar

2/3 c. molasses or sorghum

1/4 c. melted shortening

1 egg, beaten

Preheat oven to 325 F.  Spray a muffin tin with non-stick spray.  Mix flour baking powder and salt well.  Met says to mix the spices with the baking soda and boiling water in a separate (which I did), but I’m not really sure why.  Mix the sugar, molasses and shortening well in yet another bowl.  Add the flour mixture and spice mixture and stir until well mixed.  Spoon batter evenly into muffin cups and bake for 25-30 minutes.  Let cool and serve with whipped cream and orange wedges.

Friday, December 21st


tomato juice 719a

Hot Wheat Cereal 169 with

top milk

whole wheat toast with butter

Jam 702 (peach butter)

coffee (milk for children)


Puffy Omelet 402 with

Broiled Bacon 544

Molded Cabbage and Pineapple Salad 809

tea (milk for children)


Quick-Baked Whitefish 415

Quick Escalloped Potatoes 1075

Buttered Broccoli 1007

bread and butter

Tapioca Cream 367 with

Strawberry Jam 711

coffee (milk for children)

It’s hard to complain about a Meta breakfast.  Warm and filling as usual.  I’m not use to drinking tomato juice at breakfast; it wasn’t orange juice but fruit serving achieved (with a side o’ salt).  Meta called for 702, Peach Butter as the jam.  I couldn’t find any so I subbed apple butter.


I was gleefully excited to see a molded salad on the menu for lunch!  Evidently I was way too optimistic.  809 Molded Cabbage and Pineapple Salad took forever to set up.  I got so hungry that I gave in and made the other lunch items and ate before it was ready.


Admittedly, I was hungry, but 402 Puffy Omelet and 544 Broiled Bacon were quite tasty.  The omelet had a really interested souffle-like texture with a crispy, buttery top and a very light interior.  (Recipe follows!)  I halved it and cooked it in a smaller skillet with no noticeable harm.  You can tell from the picture that I didn’t quite have the attention span required to perfectly oven-broil the bacon since the edges are a bit burnt, but as Meta promised it was pleasingly free of greasiness and nicely crisp.

A closeup of the inside of the omelet:

402 Puffy Omelet Meta Given The Modern Family Cookbook

The second half of lunch (finally served two hours later) was kind of a flop, literally and figuratively.  Here’s what came itself out of the mold:

809 Moldeed Cabbage and Pineapple Salad Meta Given The Modern Family Cookbook

It looked kinda like a neon yellow brain splatted on the plate.  I pressed on and served as suggested:


The first sensation was a relatively pleasant taste of pineapple and lemon.  Then it hit me.  Cabbage!!  The dissonance between the sweet fruit and the cabbage was alarming.    I then went to try some of the recommended mayo (note the tiny pile at the side) and was hit the realization that mayo shouldn’t be allowed anywhere near this concoction.  I valiantly pushed on for several more bites (including trying the beleaguered lettuce) but to no avail.  This shit sucks.  Nine more molded salads to go.  Oh boy!

Dinner did much to restore my confidence in Meta.  I pulled out all stops and made 66 Ice Box Rolls for the bread and butter in the menu.  (Fantastic by the way!!) I liked everything about dinner.  415 Quick-baked Whitefish was quite good.  (and I even made the breadcrumbs myself).  1075 Quick Escalloped Potatoes was a solid entry in the potato category.  1007 Buttered Broccoli was my second go-around for this recipe so I took the liberty of using romanesco broccoli.  Dinner was, however, really brown.



Dessert, 367 Tapioca Cream, didn’t quite go my way.  It never ended up thickening, but it was at least, very tasty.  Meta has eight more tapioca recipes for me, so I guess I’ll need to do some trouble-shooting.  I’m excited to try 367 again though because it has a lot of promise (once I figure out what I did wrong!)


402 Puffy Omelet

6 eggs, whites and yolks separated

1 tsp salt

2 to 4 TBSP butter

Separate whites and yolks into two separate bowls.  Beat the eggs whites until stiff with an electric egg beater.  Then beat the yolks with the salt until thick and light yellow.  Fold the egg whites into the yolks.  Melt the butter in a large oven-proof skillet over low heat (when I say low, I mean it; use the lowest setting).  Pour in the egg and then do nothing!  Do not touch!  This is not a French omelet.  Set the timer for 20 minutes and walk away.  Meta suggest putting the omelet into an oven set at 350 for 2-5 minutes just to try out the top a bit.  (I don’t think this step is particularity necessary since this omelet is already walking the crisp/dry line).  Loosen with a spatula, cut a line through the center so you can fold it in half.  Serves 5 Americans from the 1940s or 3-4 modern American adults.