Tuesday, July 7th

Breakfast:

grapefruit

prepared cereal with top milk

toast with butter, jelly 704 (crab apple)

coffee (milk for children)

Luncheon:

New Peas 1060 in Cheese Sauce 920

celery and carrot sticks 1122

whole wheat bread with butter

blackberries

iced tea (milk for children)

Dinner:

Spanish Pork Chops 551

Buttered Beets 1005

lettuce wedges with Russian Dressing 846

whole wheat bread with butter

Cocoa Puff 349 (substituted Red Devil’s Food Cake 109 with Chocolate Cream Cheese Frosting 137)

coffee (milk for children)


I never eat cold cereal for breakfast, so Meta’s menu’s are a nice excuse to venture down the neglected cereal aisle.  Looking for cereals available in 1942 makes shopping a nerdy treasure hunt.  I went with Grape Nuts (1897) and took pity on my toddler and bought him Kix (1937).  Other possibilities include: shredded wheat (1890), granola (1900ish), Kellogg’s Corn Flakes (1907), Uncle Sam Cereal (1908), Kellogg’s All Bran (1916), Wheaties (1922), Raisin Bran (1926), Rice Krispies (1929) and Cheerios (1941; originally known as CheeriOats).

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Lunch was a fruit and veggie bonanza.  Four servings in one meal, plus the grapefruit at breakfast and I’ve already hit my minimum quota for the day.  Also, it was fun to dip the bread, celery and carrots in the cheese sauce.

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Three more servings of veg at dinner too!  The Spanish Pork Chops were tasty in a comfort-food way.  As I was eating them, I noted something was a bit spicy.  Recalling the very short ingredient list, I identified the spicy element as pepper.  Evidently I’ve been eating way to much retro food.

Also, I ran out of chili sauce for the Russian dressing so the dressing is actually a delicious (but decidedly un-Meta) mango-peanut dressing.

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For dessert, I made a Red Devil’s Food Cake, which low and behold: is actually red(ish)!:

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You can also see the beginnings of my decorating problems.  It was so moist that it crumbled whenever I touched it.  Here’s the end results with lots of sprinkle camouflage:

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Whoops.  Not the best looking cake, but super tasty!  I actually made the cake for a writing club that I went to Tuesday afternoon (super fun!) so I wasn’t up for the scheduled Cocoa Puff.

Thumbs up for the today’s menu.  Nothing super memorable, but a solid menu.


551 Spanish Pork Chops

5 thick pork chops (1 1/2 lbs.)

1 TBSP. fat

1 onion, sliced

2 cups tomatoes

1 tsp salt

1/2 tsp pepper

3 TBSP. flour

3 to 4 cups boiled rice (174)

Brown chops on both sides int eh fat in a hot skillet; remove chops from pan.  Brown onions in same pan; add chops, tomatoes, and seasonings.  Cover, and simmer 30 to 40 minutes.  Remove meat and thicken the tomato mixture with the flour mixed to a smooth paste with 1/4 cup cold water; boil 2 to 3 minutes, stirring constantly.  Place rice in center of platter, arrange chops around rice, and pour tomato sauce over all. 5 servings.

109 Red Devil’s Food Cake

2 cups cake flour

1 tsp. soda

1/4 tsp. salt

1 1/2 squares baking chocolate

1/2 cup butter or other shortening

1 1/2 cups sugar

2 eggs, beaten

1 tsp. vanilla

1/2 cup thick buttermilk

1/2 cup water

Sift flour, measure and resift 3 times with soda and salt.  Melt chocolate over hot water (1124); cool.  Cream butter until soft and smooth, then add sugar and blend thoroughly.  Add beaten eggs and beat until smooth and fluffy.  Stir in vanilla.  Mix in cooled chocolate.  Combine buttermilk and water.  Add flour and liquid alternately in several portions, beginning and ending with flour and beating until smooth after each addition.  Turn into two 8-inch cake pans, lined with waxed paper in the bottom and buttered on the sides, and bake in a 350 degree oven for 27 to 30 minutes, or until cake springs back when lightly pressed with finger tips.  Turn out onto cake racks and cool.  Spread when cool with any desired frosting.  10 servings.

137 Chocolate Cream Cheese Frosting

1 package (3 oz.) cream cheese

1 square (1 oz.) bitter chocolate, melted (1124)

2 cups sifted confectioners sugar, firmly packed

pinch salt

1/2 tsp. vanilla

2 to 4 TBSP top milk or cream

Work cream cheese with a spoon until very soft.   Blend in the cooled melted chocolate and gradually add the sugar, beating until smooth after each addition.  Add salt and vanilla, and stir in enough top milk or cream to give a smooth spreading consistency.  Spread on cooled cake.  Makes enough for two 8-inch layers.

Tuesday, September 16th

Breakfast:

Stewed Prunes 301

Poached Eggs 391 on buttered toast

Jelly 704a (apple)

coffee for adults (milk for children)

Luncheon:

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

sliced tomatoes

Cornbread 34

grapefruit

tea for adults (milk for children)

Dinner:

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:

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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

lettuce

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.

Friday, February 28th

Breakfast:

freshly cut grapefruit

Poached Eggs on toast 391

coffee for adults (cocoa for children)

Luncheon:

Raw Cauliflower Salad 783 (substituted Cooked Cauliflower Salad 782)

buttered toast

honey

Stewed Prunes 301

tea for adults (milk for children)

Dinner:

Salmon Patties 432

Parsley Buttered Potatoes 1069

Creamed Peas 1060

whole wheat bread and butter

lettuce wedges, Russian Dressing 846

Apple Crumble 258

coffee for adults (milk for children)

I was surprised to see that I haven’t tried 391 Poached Eggs yet since it is one of my favorite breakfast items.  The recipe is identical to the way I usually make them; I’m glad I’ve been doing it right. 🙂

2.28.14 Breakfast

I accidentally made 782 Cooked Cauliflower Salad instead of 783 Raw Cauliflower Salad.  In my defense, they have the exact same ingredients (cauliflower, cheese, lettuce and 841 French Dressing).  For some reason the raw version requires slightly more cheese and dressing.  It wasn’t terrible, but it reminded me of a bizarre diet dish on one of those diets in which I’m incapable of lasting a full week.  The toast and honey were quite good.

2.28.14 Lunch

Fortunately, dinner was mighty tasty.  It only took me 20 minutes to make it (which I’m afraid is reflected in the sloppy platting and poor qualify photo; sorry about that).  I must admit I have a thing for canned salmon.  432 Salmon Patties were moist and flavorful with a nice crunch from the celery.  It went really well with the creamed peas.

2.28.14 Dinner

Dessert was pretty good, but the topping was gooey instead of crispy.  I suppose the name is Apple Crumble instead of apple crisp, but I kinda was expecting a crunchy topping (unless this was due to the long time I left between baking and serving?) It was still plenty tasty due to the brown sugar and butter.

2.28.14 Dessert

I vote lunch a loss, but breakfast and dinner still made this a worthwhile menu.

432 Salmon Patties

1 1-lb tin pink or red salmon

2 eggs, slightly beaten

1 cup seasoned mashed potatoes or 1/2 cup fine bread crumbs

salt and pepper to suit taste

1 TBSP lemon juice

1/4 cup shortening

Drain salmon and remove skin and bones.  Mash.  Melt shortening in a skillet.  Add the rest of the ingredients to the salmon and mix well.  Shape into patties of 1/4 cup.  Brown patties on both sides.  Garnish with parley and lemon wedges if desired.  Makes 5 servings.

258 Apple Crumble

1/3 cup all-purpose flour

3/4 cup brown sugar, firmly packed

1/3 cup shortening (half butter)

4 cups peeled, cored and sliced apples (about 3 large apples)

Cut shortening into the flour and sugar until crumbly.  Place apples in a baking dish and sprinkles sugar mixture over the top.  Bake for about 30 minutes in a 375 degree oven.  Makes 5 to 6 servings.

Sunday, January 6th

Breakfast:

Tomato Juice 719a

French Toast 56     (subbing Hawaiian French Toast 57)

coffee for adults (milk for children)

Dinner:

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)

Supper:

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!)

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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.

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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.

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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.

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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.