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.


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.

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.

Monday, March 31st


Stewed Peaches 283

Griddle Cakes 36 or 38, Syrup 924

coffee for adults (milk for children)


Chicken Broth with Rice 940

crackers (salted soda crackers)

Grapefruit Salad 753

Strawberry Gelatine 320 with top milk

tea for adults (milk for children)


Steak and Kidney Pie 620 (substituting Beef and Vegetable Pie 501)

Buttered Carrots 1012 (substituting Buttered Cauliflower 1019 with Cheese Sauce 920)

whole wheat bread and butter

Meringue with Chocolate Custard 236

coffee for adults (milk for children)

I picked this menu because I was surprised to see that I haven’t tried Meta’s griddle cakes yet. (Or pancakes as I would call them; I would wonder if this is a regionalism or just old fashioned?)

The griddle cakes were super yummy!  Quick too (even compared to a boxed mix).  The serving size was five cakes per person which I initially scoffed at.  Three are pictured, but somehow two additional cakes make it on my plate.  The butter made me do it.

3.31.14 Breakfast

I’ve made 940 Chicken Broth with Rice before.  In fact, this is the soup that I made previously since I froze the leftovers.  That made lunch nice and easy.  I was a little dubious about putting milk on top of gelatine, but it tasted pretty much the same as whipped cream.  I rather enjoyed it too; it’s been awhile since I’ve had jello.  In fact the last time was in the hospital after my cesarean.  Hmm…

3.31.14 Lunch

620 Steak and Kidney Pie was out due to my weird meat exclusion, so I picked 501 Beef and Vegetable Pie since it was nearly the same, but without organs.  The recipe included carrots, so since I was substituting anyway, I replaced the carrots in the menu with 1019 Buttered Cauliflower with 920 Cheese Sauce.

Meta gives the option in the pie recipe to use beef chuck or rump or to use ground beef.  Confession:  I’m a lazy cook and I hate handling meat (lots of work and cleanup).  Ground it was.

The pie required making pastry.  Proper pastry making and congealing puddings and custards are my white-whales of cooking.  I almost never get them quite right.  This pastry turned out flaky and tasty, but it was pretty ugly.

3.31.14 Dinner

Dagnabit!  The picture is upside down again.  That and really bad lighting.  Oh well.  It was a very hearty and delicious meal.

236 Meringue with Chocolate Custard was quite good, despite it including the white-whale custard.  Fortunately, this custard was suppose to be more sauce-like so it worked.  Other than getting past the taboo of uncooked egg, I absolutely love a meringue dessert.  So light and airy.

3.31.14 Dessert

36 Griddle Cakes

2 cups all-purpose flour

3 tsp baking powder

1 tsp salt

3 TBSP sugar

2 eggs

2 cups milk

1/3 cup melted shortening

Sift flour and measure.  Sift flour again with baking powder, salt and sugar. (Okay, I skipped the sifting…)  Beat eggs in a separate bowl and add milk and then shortening.  Stir in flour mixture until smooth.  Heat griddle moderately hot (300-325 degrees).  Grease pan and pour 1/4 cup of batter for each cake.  Cook until air bubbles form and bottom is golden.  Turn and brown other side.  Makes about 25 cakes.

501 Beef and Vegetable Pie

1 1/2 lbs beef chuck or rump (or ground beef)

2 TBSP bacon drippings

1 tsp salt

4 medium potatoes, peeled and diced

5 medium carrots, scraped and sliced

1 medium onion, peel and slice

salt and pepper to taste

Plain Pastry (631) for single crust or biscuit dough (26)

Dice beef into 1-inch cubes and brown in bacon drippings.  Cover with boiling water and add salt.  Cover and cook for 30 to 40 minutes (or 15 to 20 minutes for ground beef).  Add potatoes, carrots and onions and simmer until tender.  Add a flour and water paste (2 TBSP flour mixed dissolved in 1/4 cup water) to thicken.  Add salt and pepper and bring to a boil.  Pour into a buttered casserole dish and cover with pastry or biscuits.  Bake at 425 for about 15 minutes.  Makes 5 generous servings.

236 Meringue with Chocolate Custard

For custard:

1/4 cup unsweetened cocoa

1/2 cup sugar

1/8 tsp salt

3/4 cup evaporated milk

1 cup water

3 egg yolks

1 TBSP butter

1 tsp vanilla

For meringue:

3 egg whites

1/8 tsp salt

1/3 cup sugar

Combine cocoa, sugar and salt.  Add evaporated milk and water.  Cook, stirring constantly until mixture boils.  Beat egg yolks and temper with some of the hot mixture.  Stir into mixture and cook for 2 minutes.  Remove from heat, add butter and vanilla and chill.  Right before serving, make meringue.  Beat egg whites with salt until fluffy.  Gradually add sugar and beat until smooth and stiff.   Spoon meringue into serving dishes and pour custard over the top.  Makes 5 servings.

Monday, December 31st


grapefruit halves

French Toast 56

Syrup 924

coffee for adults (milk for children)


Oyster Bisque 970

crisp crackers or toast

Stuffed Prune Salad 770

tea for adults (milk for children)


Beef Turnovers 509

Creamed Potatoes 1070

Buttered Beets 1005

bread and butter

Mock Angel Food Cake 92

Grape Juice Tapioca 369

coffee for adults (milk for children)

Yay!  A non-cereal breakfast for the first time!  56 French Toast was pretty good.  I was a little concerned with the recipe since it only had 2 eggs and 1 1/2 cups of milk for the liquid portion for 10 pieces of bread; I usually use more eggs than milk, but it did produce a nice crispy result.  I went ahead and made 924 Syrup for the experience even though I splurge and buy real maple syrup (so worth it!)  It was tastier than bottled imitation syrup and I liked the warmth and thickness.  It was also far cheaper than the maple syrup.  I’m not really sold on it as a replacement for real maple syrup but I’d be willing to make it again especially if I was looking to economize.  I also enjoyed the grapefruit halve since I haven’t had one in a while.


Lunch was fairly good.  I liked 970 Oyster Bisque because it had a lot of concentrated oyster flavor (really just oysters and thickened milk).  Meta suggests warming the crackers to go with the bisque and it was a nice touch.  770 Stuffed Prune Salad was a bit tricky to make since my prunes weren’t particularity large.  The prunes and cottage cheese alongside the lettuce wedge didn’t really seem like a single dish, but was a unique take on a salad.  The small amount of liquid in the glass beside the tea is the cooking liquid from the prunes which Meta suggests that I save and drink (not bad).

My only complaint about lunch was that, while the menu items were tasty, the combination seemed very vintage “diet plate.”  Cottage cheese, prunes, lettuce, a thin soup and crackers really didn’t strike me as a very filling lunch.  An off-menu afternoon snack may have occurred (sorry Meta!)


Dinner, on the other hand, was very satisfying.  509 Beef Turnovers were very delicious; especially considering how simple and quick they were to make.  The menu suggested using leftover beef from the previous day’s pot roast, but since I didn’t make the pot roast I just used ground beef (the recipe calls for ground meat anyway).  The cornstarch gravy that was part of the recipe was a little odd and gelatinous, but was still good.

1070 Creamed Potatoes No. 1 were a nice improvement over over 1071 Creamed Potatoes No. 2 (which consist of boiled potatoes combined with a white sauce).  Version No. 1 was potatoes cooked in a little cream and seasoned with salt, pepper and parsley. Yay seasoning!  1005 Buttered Beets were also a good side dish.


This menu called for two desserts, 92 Mock Angel Food Cake and 369 Grape Juice Tapioca.  I wonder if this might have been an error since I haven’t seen two desserts at one meal before.  Besides, it a weird combo to eat together.

I made 369 Grape Juice Tapioca to eat tonight.  The recipe is the same as 367 Tapioca Cream that I previously made on 12/21/12 but with grape juice.  My last attempt produced a soup.   It actually thickened this time thanks to Erica’s tips at Retro Recipe Attempts.  Despite the excellent thickening, dessert was still kind of a fail.  The recipe says to use grape juice for all or part of the milk so I used half and half.  My understanding of combining acids and bases in cooking is evidently not very good because the results had an underlying grainy texture from the milk curdling.  (My husband said it tasted like partially undissolved grape Kool-aid).


I haven’t tried it yet, but I did go ahead and make 92 Mock Angel Food Cake for completeness.  I  frosted it with the frosting suggested in the recipe, 148 Raspberry Icing.


(EDIT:  92 Mock Angel Food Cake was good; 148 Raspberry Icing was even better.  It had texture somewhere in between meringe and divinity and a good raspberry flavor).