orange, grapefruit juice
Scrambled Eggs 396
toast with butter
coffee for adults (milk for children)
Potato Salad No. 1 821 (substituted Potato Salad No. 2 822)
whole wheat bread and butter
red raspberries with top milk
milk for all
Braised Lamb Chops 478a
Boiled Rice 174
Buttered New Peas 1060
lettuce, 1000 Island Dressing 848
Caramel Mousse 243 (substituted Raspberry Sponge 335)
Wednesday was my last day of work and Thursday was my first day as housewife (or homemaker?) I’m not exactly sure what the 1940s term would have been, but I sure it was not “stay at home mom” (which kind of sounds like a shut-in to me anyway). You would think I would have had time to post this before now…
No complaints about breakfast. I could eat breakfast for every meal. The OJ and grapefruit juice combo was notably tasty.
For lunch, I substituted 822 Potato Salad No. 2 for 821 Potato Salad No. 1 since I had already made No. 1 for a picnic. No. 1 really was #1, but No. 2 was still a pretty tasty also-ran.
My second attempt at lamb (see the first here), was a bit disappointing. It tasted fine, if not notable, but it was $12 a pound! Considering that I also purchased chicken thighs at 99 cents in the same shopping trip, I was hoping the lamb would be pretty spectacular.
The tomato gravy that I made out of the braising liquid from the lamb was the highlight of the mean for me. Combined with the rice and peas, it was yummy comfort food. The 1000 Island dressing on crispy lettuce highlighted the summery feel of the meal.
Speaking of summery, 335 Raspberry Sponge, was light, tart, sweet and surprising. Unfortunately, 243 Caramel Mousse requires a ice cream maker which I don’t (yet) possess, so I substituted the sponge since raspberries were on sale.
Here’s a picture of the potato salad winner, No. 1:
821 Potato Salad No. 1
2 1/2 lbs. new or boiling potatoes (8 to 10)
1/2 c. chopped sweet pickles
1/2 c. chopped onion
1 bunch radishes, sliced
1/2 large cucumber, diced
1/2 c. mayonnaise (843)
2 TBSP. juice from pickles
1 TBSP. prepared mustard
2 tsp salt
1/4 tsp celery seed
3 hard-cooked eggs, diced (395)
Boil the potatoes until barely tender. Cool, peel and dice (there should be about 5 cups). Add all other ingredients except eggs and combine thoroughly. Fold in eggs. Makes 5 to 8 servings.
822 Potato Salad No. 2
2 lbs. boiling potatoes (6 to 8)
2/3 c. mayonnaise (843)
2 TBSP. chopped sweet pickle
1 TBSP. vinegar
1 to 2 TBSP. chopped green pepper
2 tsp. grated onion
1/4 tsp. dry mustard
1/2 tsp. sugar
1 1/4 tsp. salt
1/4 tsp celery seed, if desired
Cook potatoes until barely tender. Cool, peel and cut into 3/4 inch dice. Combine all other ingredients and toss with potatoes. Cover and let refrigerate for several hours to overnight. Garnish with sliced radishes or hard-cooked eggs if desired. Makes 5 servings.
335 Raspberry Sponge
1/2 pint red raspberries
2/3 c. sugar
3 TBSP. lemon juice
1 TBSP. plain gelatine
3 TBSP. cold water
1/2 c. hot water
2 egg whites
Wash and crush the berries (I used a potato masher) and mix with the sugar and lemon juice until the sugar is dissolved. Mix the gelatine with the cold water. Add the hot water and stir until dissolved. Combine the berry mixture and the gelatine mixture and chill until it begins to congeal. Beat the egg whites until stiff peaks form. Add the berry mixture and beat until thoroughly combined. Chill until firm.