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)
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.
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).
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?