Stewed Peaches 283 (substituted kiwi)
Soft-Cooked Eggs 394
toast with butter, jelly 704 or 709
coffee for adults (milk for children)
Tomato and Cabbage Soup 975
whole wheat bread and butter
cottage cheese with Marmalade 712
tea for adults (milk for children)
Meat Souffle 405 (substituted Potato Frankfurter Souffle 407)
Creamed Carrots 1013 (substituted frozen veggie mix)
Buttered Parsley Potatoes 1069 (skipped due to potatoes in souffle)
bread and butter
Grapefruit Fluff 322
coffee for adults (milk for children)
Clearly, it’s not February, but I was looking for a recipe to use up some cabbage and I realized I had almost all of the ingredients on had to make this whole day’s menu so I went for it, even though it was Monday, January 19th.
I was missing the dried peaches, so I substituted the non-period appropriate kiwi. I make two pieces of toast; one for the jam and one to slice into strips to dipped into the soft boiled egg. Yummy!
I’ve been impressed with the ease and tastiness of Meta’s soup recipes, and today’s selection didn’t disappoint. The rest of the lunch menu rounded out the meal nicely (though I’m still a bit dubious about the pairing of sweet with cottage cheese, hence the small amount of marmalade).
For dinner, I was a little wary of the souffle (the last Meta souffle I made involved chipped beef and was one of the worst dishes I’ve ever had), but this one turned out well. It’s an interesting variation on mashed potatoes. I used veggie hot dogs since I had them on hand, but it probably would have been better with regular hot dogs, ham or perhaps a baked potato flavor with bacon, cheese and green onions. Out of carrots (what!?) so I used a four veggie blend and rounded out the meal with homemade bread.
Dessert was light and airy. I liked it a lot (big fan of grapefruit), but my husband didn’t care for it. Baby was a big fan of the custard sauce.
Great menu today and very thrifty!
394 Soft-Cooked Eggs
Fill a deep saucepan 2/3 full of boiling water and place over low heat. Take eggs one at a time in a tablespoon and lower into the simmering water. Simmer 4 minutes for soft to 6 minutes for medium. Do not allow the water to boil, as this toughens the whites and makes them less digestible. Soft-cooked eggs for babies and youg children may be prepared by placing eggs in boiling water, removing immediately from the heat, covering and allowing to stand at the back of the stove for 6 to 8 minutes. If eggs are removed from the refrigerator at least half an hour before cooking, danger of cracking when they are put into hot water is minimized.
975 Tomato and Cabbage Soup
1/4 cup butter
1/3 cup flour
1 No. 2 tin (20 oz) tomato juice
1/2 bay leaf
1 slice onion
1 tsp salt
1 TBSP sugar
1 1/2 cups evaporated milk
2 1/4 cups finely chopped cooked cabbage (1008)
1 cup water
Melt butter and blend in flour; add tomato juice and stir over low heat until mixture boils and thickens. Add bay leaf, onion, salt and evaporated milk; and heat separately in top of a double boiler over hot water. Just before serving, strain out the bay leaf and onion and add cabbage and water (may be cooking water from cabbage). Slowly stir the tomato mixture into the milk and cabbage. Serve immediately. 5 servings.
407 Potato Frankfurter Souffle
5 medium potatoes
3/4 tsp salt
1 cup hot milk
2 TBSP butter
3 eggs, separated
1/4 lb. frankfurters, chopped fine
Peel potatoes and cool until tender in boiling salted water; drain and mash thoroughly or put through ricer. Add salt, hot milk and butter, and whip until smooth, fluffy and white. Stir in beaten egg yolks and chopped frankfurters. Beat egg whites until stiff and fold in lightly. Turn into buttered baking dish and bake in a moderate oven (350 degrees) for 30 minutes, or until puffy and golden brown. 5 servings.
322 Grapefruit Fluff
1 TBSP gelatine
1/4 cup cold water
1 No. 2 tin (20 oz) grapefruit sections
2 eggs, separated
1/4 cup sugar
1 cup milk
2 TBSP sugar
1 tsp. cornstarch
few grains salt
1 TBSP butter
Soften gelatine in the cold water; then dissolve in a little juice drained from the grapefruit, which has been heated. Add to the rest of juice and the grapefruit, which may be diced or left whole, as desired. Chill until liquid starts to congeal. Beat egg whites until stiff; then gradually beat in the 1/4 cup sugar. Whip this meringue into the gelatine mixture. Chill until firm. Beat egg yolks, add milk, and stir in the 2 tablespoons of sugar combined with the cornstarch. Cook over boiling water, stirring constantly, until sauce thickens. Stir in salt and butter and cool. Serve over the grapefruit fluff. 5 or 6 servings.