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.


Tuesday, November 19th



Hot Rolled Oats 168 with top milk

toast with butter

coffee for adults (milk for children)


Cream of Spinach Soup 959

Spoon Cornbread 35 with butter

Apple Sauce 261

tea for adults (milk for children)


Kidney Stew 617 (substituted Broiled Fish 417 with Tartar Sauce 915)

Parsley Buttered Potatoes 1069

Buttered Carrots 1012

bread and butter

lettuce wedges with Mayonnaise 843

Banana Grape Mold 315

coffee for adults (milk for children)

11.19.13 Breakfast

Breakfast.  Once again, it’s hard to complain about such a nice way to start the day.  Meta is fond of hot cereal, as am I.  Also, I’m sorry this picture was crap.  I, clearly, had not yet had my coffee.

11.19.13 Lunc h

Lunch.  I loved everything about this lunch.  959 Cream of Spinach Soup was quick (really!), delicious and pretty close to modernly healthy (salty, maybe, but still).  I’m going to make it again with low-sodium broth, skim milk and skip the salt.

261 Apple Sauce was all kinds of tasty, but my execution was a bit of a fail.  Meta suggests apples that turn to mush when cooked such as Red Junes, Early Transparents or Duchess.  I’ve never heard of any of these varieties (and I question their continued commercial availability due to modern farming methods) so I went with my tried and true method of picking apples; the one on sale. In this case: Braeburn.  It turns out Braeburn most certainly do not fall apart when cooked.  Even when cooked for a long time.    However a quick spin the old food processor took care of the problem.

Meta has a little pithy quote at the bottom each page of menus.  35 Spoon Cornbread is mentioned in this page’s quote:


I’m not entirely sure it was a surprise, in that it tasted pretty close to standard cornbread, but it was yummy with a pleasant texture.  Yay carbs!  The next page’s quote is even better, “Milkless, eggless, butterless cake is a nutritional flop” (205).  Because, really, otherwise cake is a nutritional powerhouse?

Dinner featured 617 Kidney Stew, which was out due to my weird meat exclusion rule.  417 Broiled Fish was in.  The switch also made this a relatively quick dinner.  Since I work full time and am 35 week pregnant, I really appreciated this (also, the old-fashioned home-style, buttery and carb-y food is totally appreciated by the baby).

11.19.13 Dinner

I also made 915 Tartar Sauce to go with the fish and it was lovely.  It worked much better than the glob of mayo next to the lettuce wedge.  It wasn’t bad, but mayo by itself just isn’t a salad dressing in my book (but it comes up a lot in Meta’s, including the next day I have to post about.  Sigh!)  Otherwise, this dinner was a complete win.

Dessert was actually my first use of Knox gelatine thus far!  Previously, all of the gelled items have called for a flavored jello mix.  315 Banana Grape Mold gelatinized grape juice.  I had this awesome clover-shaped bowl that I molded it in, but my de-molding skills need some work.


It was pretty good, but a little too sweet for my taste.  I don’t think it needed the added sugar.  It was nice and light, however.  Another satisfying menu overall.

959 Cream of Spinach Soup

1 medium onion, sliced

2 TBSP butter

3 cups meat stock, or 3 bouillon cubes in 3 cups hot water

3/4 tsp salt


1 1/2 tsp flour

3 TBSP cold water

2 cups drained cooked spinach

1 1/4 cups evaporated milk

Saute the spinach in butter until soft.  Blend the flour with the cold water into a smooth paste and add it to the pot along with stock, salt and pepper.  Cook until mixture boils, stirring constantly.  Finely chop the cook spinach and add it to the soup along with the milk.   Cook just until milk and spinach are hot.  Makes 5 servings.

35 Spoon Cornbread

2 cups milk

1 TBSP butter

1 tsp salt

1 cup cornmeal

3 eggs, separated

Scald milk.  Add butter and salt.  Slowly stir in cornmeal.  Cook for 5 minutes, stirring constantly.  Remove from heat.  Beat egg whites until stiff peaks form while cornmeal mixture cools for a few minutes.  Stir the egg yolks into the cooled cornmeal mixture and then fold in the egg whites.  Spread into a buttered casserole dish and bake at 375 degrees for 35 minutes.  Serve with plenty of butter.  Makes 5 servings.

261 Apple Sauce

2 lbs tart apples (6 to 8), peeled and sliced

1/2 cup water

1/2 cup sugar, or to suit taste

cinnamon, if desired

Add apples and water to a pan and cover tightly.  Cook over moderate heat without stirring until apples are mushy.  Add sugar and cook for 2 minutes longer (add cinnamon if desired at this point).  Remove from heat and whip with a spoon.  Serve warm or cold.  Makes 4 to 6 servings.

315 Banana Grape Mold

1 TBSP gelatine

1/4 cup cold water

1 cup hot water

1 cup grape juice (if using “bought” grape juice, omit water and use 2 cups grape juice)

1 tsp lemon juice

3 TBSP sugar

3 bananas, sliced

Soften the gelatine in the 1/4 cup cold water.  Stir together soften gelatine with juices and sugar until sugar is dissolved (or I would recommend leaving out the sugar, especially if using 2 cups of grape juice).  Arrange one of the sliced bananas at the bottom of the mold and pour a small amount of the mixture on top.  Refrigerate the mold and the rest of the mixture until it becomes syrupy.  Stir the rest of the bananas into the mixture and pour the remainder in the mold.  Refrigerate until set and unmold.

915 Tartar Sauce

2/3 cup mayonnaise

1 tsp grated onion

2 tsp chopped chives

1 tsp chopped parsley

2 drops Tabasco sauce (may be omitted)

1 tsp chopped sweet pickle

1 tsp capers (may be omitted)

Mix all ingredients.  Makes about 3/4 cup of sauce.  Also, this recipe features Tabasco!  Two whole drops.  I wonder what Meta did with the rest of the bottle?