Saturday, February 16, 2008

1950s budget menu: Saturday lunch

Above, saving celery tops for flavoring soup later in the week

Today's lunch: scrambled eggs, diced potatoes, celery and carrots, bread, milk

"Because the number of eggs allowed is not large (1-2/3 dozen)...most of the eggs purchased are used in puddings, baked products, and main dishes (like today's lunch). Since the eggs are used in cookery, they may be Grade B or C quality."
--Meal Management, p. 92.

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5 comments:

Anonymous said...

I like celery tops in soup too. I usually freeze mine and although the colors darken it matters not once they're cooked.
Vicky

Green Tea & Kimchee said...

I have been chopping up our celery leaves and adding them to our salads.

Robyn said...

I love the celery top bouquet!

I love reading 1950's home management books, and cookbooks, too. :-)

Connie said...

How creative! I never would have thought of displaying the celery tops, but they are pretty.

Natalie from Nashville said...

Meredith, celery leaves are so underutilized. I saute them with my aromatics in chicken dishes and even in salmon patties. They are a great substitute for Italian parsley!