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, April 22nd


Stewed Prunes 301

Fruit Muffins 43

Peach Preserves 716

coffee for adults (milk for children)


Cream of Tomato Soup 960

crackers (soda)

Cabbage Salad 778

raspberries (canned)

tea for adults (milk for children)


Creamed Sweetbreads on toast 627 (substituting Fish Baked in Parchment 414)

Parsley Buttered Potatoes 1069

Buttered Green Beans 985

Wilted Lettuce 827

bread and butter

Fruit Pudding 377, Lemon Sauce 934 (substituting Datona Pudding 355)

coffee for adults (milk for children)

Yay muffins!  Meta left the choice of fruit to me (with the suggestion of blueberries, raisins, chopped dates or dried apricots or sliced or quartered strawberries), so I went with the tried-and-true blueberry.  Muffins can sometimes masquerade as cupcakes without frosting, but this one was refreshingly not very sweet and made the peach preserves welcome.  So good warm from the oven with melt-y butter!

4.22.14 Breakfast

I’m not sure why the lunch picture has as much lens flare as a J. J. Abrams movie, but it did need something to make it stand out.  I’ve made 960 Cream of Tomato Soup previously and it turned out horrendously curdled, so I made good on my promise to try Meta’s variation involving a can of tomato soup milked with milk.  778 Cabbage Salad consisted of shredded cabbage and lettuce mixed with a French dressing.  Unfortunately, this made for a rather boring lunch.

4.22.14 Lunch

627 Creamed Sweetbreads was off the dinner menu due to my weird meat exclusion.  I substituted 414 Fish Baked in Parchment.  If I always seem to substitute fish, it’s because I love it.  Also, I’m lazy and fish is fast (unless you’re doing something wrong).   This recipe seemed fancy to me (since I’ve only had this preparation in nice restaurants before), but it was super easy and the results were juicy and delicious!

827 Wilted Lettuce didn’t really wilt (perhaps I didn’t have it hot enough?), but it was still fantastic since it was basically a bacon dripping vinaigrette.  Somehow (maybe the radishes?) it was really felt like a Spring dish.  I usually make green beans from frozen or a can, but the fresh were delightful.  A really tasty dinner.

4.22.14 Dinner

The recipe for Fruit Pudding 377 had a 2 1/2 hour steam time!  Not exactly in the cards for a weekday meal for me.  I’ll save the Fruit Pudding for a holiday (it sounds very Christmas-y to me anyway).  I substituted Datona Pudding 355 since it seemed similar in terms of having dried fruit and Meta also suggest serving it with Lemon Sauce 934.  I’ve been interested in trying this one since it is made with whole wheat flour.


A bit of a wallflower, but it was still tasty and satisfying.  Other than lunch (and my substitutions…) not a bad menu today!

43 Fruit Muffins

Make Plain Muffins (42), but fold in 2/3 a cup of fruit mixed with 1/4 cup of the flour mixture during the last few stirs.  Fruit suggestions are:  blueberry, raspberries, raisins, chopped dates or dried apricots or sliced or quartered strawberries.

42 Plain Muffins

2 cups all-purpose flour

1/2 tsp salt

2 1/4 tsp baking powder

2 TBSP sugar

1 egg, beaten

1 cup milk or 1/3 cup evaporated milk and 2/3 cup water

2 TBSP melted butter

Sift flour and measure.  Resift twice with salt baking powder and sugar.   Make a well in the dry ingredients and pour the milk, egg and butter.   Stir until just mixed.  Spoon into a buttered muffin pan (about 2/3 full).  Bake at 425 for 20 minutes until golden brown.  Makes 12 muffins.

414 Fish Baked in Parchment

1 1/2 lbs small cleaned whole fish or fillets of large fish

softened butter


lemon juice


to garnish, lemon slices, cucumber slices and watercress

Meta’s recipe for this is a narrative rather than the standard format so there weren’t any specific measurements.  Take a piece of parchment paper 3 times as long as your piece of fish and grease it with butter.  Lay the fish on top and sprinkle with salt, a generous amount of lemon juice and paprika.  Fold the parchment paper over the fish and fold the sides over several times to crimp and seal the packet.  Bake at 350 degrees for about 20 minutes.  Serve the juices in the packet poured over the fish.

985 Buttered Green Beans

2 1/2 lbs. fresh green beans

1 tsp sugar

melted butter

Bring water to a boil and salt.  Clean and trim the ends off the green beans.  Boil for about 20 minutes.  Sprinkle sugar and melted butter over the beans and toss to coat.  Serves 5.

Saturday, December 14th


grapefruit halves

Rolled Oats 168 with top milk

Broiled Bacon 544

toast with butter

coffee for adults (cocoa for children)


Cheese Egg Float 181

head lettuce wedges with French Dressing 841

Stewed Dried Peaches 283

milk for all


Quick Baked Haddock 415

Potatoes O’Brien 1080

Buttered Green Beans 985

Ice Box Rolls 66 and butter

Cranberry Sauce 282

coffee for adults (milk for children)

Breakfast was pleasant. (Bacon!) Speaking of pleasant, I noticed that Meta has defined “Bland” in the glossary as, “having a very mild, pleasant flavor” (902).  Quite a positive definition.  I suppose if this is bland, then I must like bland more than I imagined.

12.14.13 Breakfast

Lunch was served directly to me from my childhood taste buds. 181 Cheese Egg Float was super creamy, cheesy and delicious.  It featured a seasoning I’ve not yet encountered in a Meta recipe:  celery salt.  Good thing I like celery salt because it was a prominent flavor.

12.14.13 Lunch

The warm 283 Stewed Dried Peaches and crunchy lettuce with 841 French Dressing rounded out the meal nicely.  I also reluctantly drank the milk for all. 😦  I prefer milk for children only.

Since I live in the mid-west, the only seafood I can count on finding in the store is salmon and canned tuna.  Unsurprisingly, after visiting three stores, I came up empty on haddock.  I used catfish instead.  Other than that hiccup, dinner was super satisfying.

12.14.13 Dinner

I’d happily eat this exact same meal tomorrow but sadly, there were no leftovers on this one.  Fantastic menu for today.

181 Cheese Egg Float

3 TBSP butter

3 TBSP flour

1 1/2 cups milk

1/2 tsp salt

1 TBSP onion juice

1/2 tsp celery salt

5 eggs

1 cup grated sharp cheese (1/4lb)

5 slices toast, buttered

Preheat oven to 350 degrees.  Butter a shallow baking dish.  Melt butter and blend in flour.  Whisk in milk and seasonings and cook until the mixture boils and thickens.  Pour the mixture into the prepared baking dish and drop eggs onto the surface.  Sprinkle with cheese and bake for 15-20 minutes until eggs are at preferred firmness.  Makes 5 servings.

841 French Dressing

2/3 cup salad oil

1/3 cup cider vinegar

1/2 tsp salt

1 tsp sugar (or to suit taste)

1/16 tsp dry mustard

1/16 tsp black pepper

1 tsp paprika

1/2 tsp grated onion (omit for fruit salad)

Combine ingredients and shake thoroughly before serving. Makes about 1 cup.

415 Quick Baked Fish, Spencer Method

2 lbs fish

1/4 cup evaporated milk

1/4 cup water

2 tsp salt

2 cups fine dry bread crumbs

2 TBSP salad oil

This recipe can be used for small whole fish, fillets or thick steaks (cut to 1/2 inch thick).  Heat oven to 500 degrees.  Mix milk, water and salt in a shallow dish.  Dip fish in milk mixture and then coat in bread crumbs.  Put in an oiled baking dish and sprinkle with oil.  Bake uncovered for 10 minutes.  Makes 5 servings.

1080 Potatoes O’Brien

5 medium baking potatoes (2 lbs)

1 TBSP butter

1 medium onion, chopped

1 canned pimiento, chopped

1/2 tsp salt

pepper to suit taste

1 tsp chopped parsley

Wash, peel and dice potatoes into 3/4 inch cubes.  Deep fat fry in 360 degree oil (or pan-fry if preferred) until golden brown.  Drain.  Melt butter in a skillet and saute the onion until soft.  Add the potatoes, pimento and seasoning and cook until hot.  Sprinkle with parsley.  Makes 5 servings.  (I went with the pan-fried method and it turned out beautifully).