Little Grey Bungalow

Caturday!

2012-01-28T10:34:00.001-08:00

Questions, Questions, We Get Questions

2012-01-27T18:30:00.000-08:00

Caller: Where do I get a license for a reptile over six feet?

Receptionist: Um...what's your address?

Caller: *click*

Quote of the Day

2012-01-27T16:07:00.000-08:00

Cats are rather delicate creatures and they are subject to a good many different ailments, but I have never heard of one who suffered from insomnia. ~ Joseph Wood Krutch

Self-Mutilation

2012-01-26T19:29:00.000-08:00

Smitty came back from lunch with a high&tight. We asked him if he was planning on telling us goodbye before he left for boot camp.

And in other news, his little sister is thinking about applying for an internship down in the clinics. If she's anything like him, they'd better grab her quick.

Grrsday

2012-01-26T05:30:00.000-08:00

see more Lolcats and funny pictures

I Want To Meet His Parents

2012-01-24T16:55:00.000-08:00

Smitty came back from an Americorps meeting at the state capitol with a flyer about a governor’s award for which Americorps members (including Smitty) are eligible. It’s some kind of big deal, one volunteer per region can be nominated.

He asked if we could put Xena up for the award. He told me very seriously that it would look good when she applies for medical school.

Year of the Dragon

2012-01-24T09:31:00.000-08:00

Xinnian Keui Lo! And a paper dragon to print off and put together, from those creative folks at Canon.

Year of the Dragon - Stencil

2012-01-23T18:27:00.001-08:00

A free dragon stencil from Dover. Left-click to enlarge and copy.

Quantity Cookery; Menu Planning And Cooking For Large Numbers, 1922

2012-01-22T13:59:00.000-08:00

"Well-balanced and appropriate menus are absolutely necessary to the success of any establishment serving food. Given the best of raw materials and the most competent cooks, the institutional manager will fail to please his patrons if his menus show lack of careful planning. The truth of this assertion is verified by the analysis of many failures...The age, sex, nationality, economic condition and occupation of the patrons must be kept in mind. The adult demands a freedom of choice which may be denied children. For this reason the content of the grade school lunch may be fixed in an arbitrary way, while this will not do when one is dealing with adults of any class. For instance, grade school children are satisfied with the morning bowl of bread and milk and the noon lunch of bread and soup. Adults, even in a charitable home, would undoubtedly complain of the simplicity of such meals. The high school lunchroom may eliminate coffee from its menu and have frequent "pieless" days. Any such attempts to regulate the diet of adults, except for patriotic reasons such as were the incentive to denial during the war, are highly inadvisable."

CAFETERIA MENUS

Though it may be necessary to offer slightly more choice in foods in the commercial cafeteria, some cafeterias offer such a wide variety of choice that the patron is confused and has difficulty in choosing his meal. Furthermore too much variety makes for sameness from day to day. In all cafeterias where the same group is served each day, and where there is little or no competition, a simpler menu may be used. The following menu outline is suggested for use in the average cafeteria.

A Standard Form for Cafeteria Menu

1 soup
2 meats
(1 meat substitute)
1 kind of potatoes
2-3 vegetables
1-2 hot breads
1-2 sandwiches
2-3 salads
2-3 relishes
6-8 desserts
4 beverages

Meats

One inexpensive meat should be served in each meal.

Two made-over meats should not be served in the same meal.

Two kinds of beef or pork or two kinds of any other variety of meat should not be served in the same meal.

Potatoes

Creamed potatoes may be served with meat lacking gravy or sauce.

It is seldom advisable to serve mashed potatoes unless there is a meat gravy to offer with them.

Vegetables

When possible one vegetable should be starchy and one should be succulent.

Two creamed or two fried or two buttered vegetables should not be served in the same meal.

Breads

Raised breads and quick breads give a good variety.

Salads

There should be at least one inexpensive salad.

The variety in salads may consist of one fruit salad, one vegetable salad and one salad in which protein predominates, such as cottage cheese, meat or fish.

Head lettuce salad is universally popular and may appear at every meal.

In salad dressings, there should always be a cooked dressing, French dressing and mayonnaise. Other varieties may be added as desired.

Desserts

Variety in desserts includes:

Fruit in some form.
A pudding with a dough or bread foundation.
Two cold puddings.
One kind of ice cream.
One kind of cake.
One kind of pie.

One-crust and two-crust pies should so far as possible be alternated in successive menus.

Two or more kinds of pie may be demanded, but when possible patrons should be educated to other choices in desserts.

Beverages

Milk should be served in bottles (with provision for opening).

(Recommended menus for cafeterias, tearooms, and special events, along with planning charts and recipes, can be found at Project Gutenberg).

Caturday!

2012-01-21T12:40:00.001-08:00

If You're Looking for Sympathy, It's In The Dictionary Between "Shit" and "Syphilis"

2012-01-19T18:00:00.000-08:00

The spousal unit is facing the inevitable this summer – replacement of one of his knees (twenty-three years as a Marine infantryman will do that). He had a consult with the surgeon this morning and was giving me an account of the appointment over lunch.

He: So the doctor says I won’t be able to kneel for quite a while.

Me (snickering): You’re Scotch-Irish. You don’t kneel anyway.

Quote of the Day

2012-01-19T16:03:00.000-08:00

Of all the toys available, none is better designed than the owner himself. A large multipurpose plaything, its parts can be made to move in almost any direction. It comes completely assembled, and it makes a sound when you jump on it. ~Stephen Baker

Grrsday

2012-01-19T05:00:00.000-08:00

Tatting - A Workbasket Scalloped Edge

2012-01-17T17:22:00.000-08:00

From Workbasket magazine, April 1948. Left-click to enlarge.

Vintage Images -- Seed Packets

2012-01-16T14:45:00.000-08:00

Band of Brothers

2012-01-15T16:00:00.000-08:00

Somebody's going to get his ass chewed for that blankie, though.

La Nuit Des Rois

2012-01-15T12:16:00.000-08:00

(Image from Patricia).

Epiphany or King’s Night is an excuse to make King Cake, an easier recipe than which you cannot find.

Ok, ignore the grammar structure of that first sentence.

If you live in proximity to a decent French bakery, buy one. Otherwise, take a flyer on this cake which is very rich, very sweet, and tricky to eat because of the bean. But a snap, really, if you remember to keep the pastry cold.

1 package frozen puff pastry, thawed

¼ cup almond paste

¼ cup white sugar

3 T softened butter

2 eggs

¼ cup all-purpose white flour

½ t vanilla extract

¼ t almond extract

Pinch salt

Confectioner’s sugar

Dried kidney bean or bean-shaped bead or charm (this is important).

Preheat the oven to 425⁰F. Blend the almond paste with a hand mixer or in the food processor with half the white sugar. Add the butter and remaining sugar and beat until smooth, then beat in ONE egg, the extracts, flour and salt.

Roll out one sheet of the puff pastry to about 10 inches. Keep the pastry cold (keep it in the refrigerator if you aren’t working with it) and try not to handle it too much. Use a plate or cake pan to trace a 10 inch circle on the dough using a small knife or a pizza cutter. Place this first sheet of pastry on a well-oiled baking sheet (you can use butter instead of oil, I just find it very convenient to pour a little flavorless cooking oil onto a paper towel and then rub the baking sheet with it).

Repeat with the second sheet of pastry but stick this one back in the fridge.

Drop the almond filling onto the first pastry sheet and gently spread it out a bit, leaving a 1 ½ inch margin around the edges. Insert the bean or charm into the filling. Beat the second egg and spread a little around the bare margin.

Place the second pastry sheet on top and press down around the circumference to make a good seal. Brush the top with the remaining egg. Prick the top sheet of pastry in several places, like a pie crust, to vent steam while baking.

Bake for 15 minutes in the preheated oven. Do not open the oven to peek before then or the puff pastry may collapse. Remove from the oven and dust with confectioner’s sugar, then slide it back in for another 12-15 minutes or until the top is golden. Allow to cool.

Cut in wedges. Warn your guests about the bean – nobody wants a cracked molar. Whoever finds it is the king or the queen and gets to boss everyone else around for the day.

Caturday!

2012-01-14T12:53:00.001-08:00

Quote of the Day

2012-01-13T17:26:00.000-08:00

There is no use in reproving vulgarity, for it never changes. ~ Goethe

Perhaps I’ve Taught Them A Bit Too Well

2012-01-12T17:40:00.000-08:00

Me: Has (school district) RSVP’d for the luncheon tomorrow?

Xena: I don’t know. The list is in the folder on the server…

Me: You’re supposed to be omniscient.

Xena: Ok. I actually know, I am just withholding the information from you.

Something in the Air

2012-01-12T14:01:00.000-08:00

I left work early.

When I got home, Her Majesty immediately raced to the front door and demanded her freedom. I opened the door, she stepped outside, stuck out her tongue (I swear I am not making this up) and turned right around and came back in again.

A Teachable Moment

2012-01-10T19:43:00.000-08:00

We are co-hosting an event on Friday. Xena has been making all the arrangements.

Me: How many people have RSVP'd?

She: Forty-five but Bill Bunson's* office said he wouldn't want lunch.

Me: Senator Bunson is coming?

She: Yes. Is that important?

Tatting - A Blouse Motif

2012-01-10T15:50:00.001-08:00

From Workbasket, November 1954. Left click to enlarge.

Vintage Images - Victorian Birds

2012-01-09T16:34:00.000-08:00

Delectable Desserts

2012-01-08T11:14:00.000-08:00

If you read vintage cookbooks from Mrs. Childs to Betty Crocker , one of the most difficult issues facing American housewives throughout history has been menu planning (Planning? We're supposed to plan meals instead of staring morosely into the freezer every morning? News to me). In an effort to address this problem, starting in the late 1940's the Culinary Arts Institute of Chicago issued a series of pamphlets, the first of which was made up of menus for every day of the year. Each dish on the menu had an alphanumeric code allowing the cook to find the associated recipe in one of the pamphlets issued for each course (Main Dishes, Salads, etc).

I have been lucky enough to find the master menu pamphlet and several of the recipe booklets. Some of the dishes featured are going to raise modern eyebrows but some of them are comfortable old friends.

Chocolate Bread Pudding

2 ounces chocolate

3 cups milk

1/4 t. salt

1/2 cup brown sugar

2 eggs, separated

1 1/2 t. vanilla

6 slices dry bread, cut into 1/2 inch cubes

4 T. granulated sugar

Heat chocolate and milk in double obiler until chocolate is melted. Add satl. Combine brown sugar and egg yolks' add chocolate mixture gradually, stirring vigorously. Add vanilla. Combine brad and chocolate mixture; let stand 10 to 15 minutes, stirring occasionally. Turn into buttered baking dish, place in pan of hot water and bake in moderate oven (350⁰ F) 30 minutes or until almost firm.

Beat egg whites until foamy; add half of sugar, beating until blended; add remaining sugar and continue beating until mixture will stand in peaks. Pile meringue lightly into ounts in border around edge of pudding. Sprinkle merinque with shaved chocolate and continue baking 8 minutes longer, or until meringue is delicately browned.

Baked Custard

3 eggs, slightly beaten

¼ t. salt

1/3 cup sugar

3 cups scalded milk

½ t. vanilla

Nutmeg

Combine eggs, salt and sugar. Add milk slowly, stirring constantly Add vanilla. Pour into custard cups. Sprinkle with nutmeg, place in pan of hot water and bake in moderate oven (350⁰ F) 30 to 35 minutes or until a knife inserted in center of custard comes out clean.

Butterscotch Pudding

1 T. butter

1 cup brown sugar

1 ¾ cups scalded milk

3 T. cornstarch

¼ t. salt

¼ cup cold milk

1 t. vanilla

2 egg whites, stiffly beaten

Melt butter, add brown sugar, cook, stirring frequently until sugar melts. Add hot milk slowly and heat until smooth, stirring constantly. Mix cornstarch and salt, dilute with cold milk and add to hot mixture, stirring constantly until mixture thickens. Cook 5 minutes longer. Coll slightly, fold in flavoring and egg whites, turn into individual serving dishes, chill and garnish with whipped cream and red raspberries.

From 250 Delectable Desserts, published 1951 by the Culinary Arts Institute.