Above, saving celery tops for flavoring soup later in the weekToday'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.
Click here to return to the complete 1950s budget cooking experiment!
5 comments:
I like celery tops in soup too. I usually freeze mine and although the colors darken it matters not once they're cooked.
Vicky
I have been chopping up our celery leaves and adding them to our salads.
I love the celery top bouquet!
I love reading 1950's home management books, and cookbooks, too. :-)
How creative! I never would have thought of displaying the celery tops, but they are pretty.
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!
Post a Comment