Twin Oaks
Content
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Luncheon
at the
Twin Oaks Tavern
Cream of Potato Soup
2 tablespoons butter 1 tablespoon all-purpose flour ¾ teaspoon salt 1 /8 teaspoon pepper 2 cups milk 2 cups peeled, diced and cooked potatoes (about 2 medium potatoes)
Bring water in the bottom of a double boiler to a boil. In the top of the double boiler, melt the butter, then stir in the flour, salt and pepper and cook, whisking continuously, for about 2 minutes. Whisk in the milk, then add the potatoes and turn the heat down to medium. Cook for 25 minutes, stirring frequently, until nicely thickened. Serves 4
Adapted from Martha Meade, “Cream of Asparagus Soup” in Modern Meal Maker (San Francisco: Sperry Flour Company, 1935), 338.
Corn Muffins
1 ½ cups yellow cornmeal 2 cups all-purpose flour ½ cup + 1 tablespoon sugar 2 tablespoons baking powder
1 ½ teaspoons salt 3 eggs 2 cups milk 3 tablespoons unsalted butter, melted
Preheat oven to 350˚ Fahrenheit. Grease two 12-cup muffin tins and set aside. In a mixing bowl, combine the cornmeal, flour, sugar, baking powder and salt. Add the egg and milk and beat with a wooden spoon for two minutes. Pour in the melted butter and stir again to combine. Pour batter into the prepared muffin tin and bake in the middle of the oven 20 minutes, or until a cake tester comes out clean. When the corn muffins are finished baking, cool a couple of minutes in the tin on a rack and then turn out of the tin. The muffins should be served warm and can be wrapped in a bit of tin foil to reheat (300˚, about half an hour) the next day if you have leftovers. Enjoy spread with butter. Makes 2 dozen muffins
Adapted from Louise Bennett Weaver and Helen Cowles LeCron, “Corn Bread,” A Thousand Ways to Please a Husband: With Bettina’s Best Recipes, the Romance of Cookery and Housekeeping, Complete New Revised Edition (New York: Blue Ribbon Books, Inc., 1940), 315.
Fruit Salad
2 ripe bananas, sliced 1 cup diced drained canned pears (15.25 oz. can)
1 cup drained canned mandarin oranges (11 oz. can)
1 cup diced drained canned pineapple
Combine all ingredients and refrigerate. When ready to serve, divide into four bowls. Leftovers can be kept in the refrigerator. Serves 4
Adapted from Martha Meade, “Fruit Salad” in Modern Meal Maker (San Francisco: Sperry Flour Company, 1935), 79.
Luncheon
at the
Twin Oaks Tavern
Cream of Potato Soup
2 tablespoons butter 1 tablespoon all-purpose flour ¾ teaspoon salt 1 /8 teaspoon pepper 2 cups milk 2 cups peeled, diced and cooked potatoes (about 2 medium potatoes)
Bring water in the bottom of a double boiler to a boil. In the top of the double boiler, melt the butter, then stir in the flour, salt and pepper and cook, whisking continuously, for about 2 minutes. Whisk in the milk, then add the potatoes and turn the heat down to medium. Cook for 25 minutes, stirring frequently, until nicely thickened. Serves 4
Adapted from Martha Meade, “Cream of Asparagus Soup” in Modern Meal Maker (San Francisco: Sperry Flour Company, 1935), 338.
Corn Muffins
1 ½ cups yellow cornmeal 2 cups all-purpose flour ½ cup + 1 tablespoon sugar 2 tablespoons baking powder
1 ½ teaspoons salt 3 eggs 2 cups milk 3 tablespoons unsalted butter, melted
Preheat oven to 350˚ Fahrenheit. Grease two 12-cup muffin tins and set aside. In a mixing bowl, combine the cornmeal, flour, sugar, baking powder and salt. Add the egg and milk and beat with a wooden spoon for two minutes. Pour in the melted butter and stir again to combine. Pour batter into the prepared muffin tin and bake in the middle of the oven 20 minutes, or until a cake tester comes out clean. When the corn muffins are finished baking, cool a couple of minutes in the tin on a rack and then turn out of the tin. The muffins should be served warm and can be wrapped in a bit of tin foil to reheat (300˚, about half an hour) the next day if you have leftovers. Enjoy spread with butter. Makes 2 dozen muffins
Adapted from Louise Bennett Weaver and Helen Cowles LeCron, “Corn Bread,” A Thousand Ways to Please a Husband: With Bettina’s Best Recipes, the Romance of Cookery and Housekeeping, Complete New Revised Edition (New York: Blue Ribbon Books, Inc., 1940), 315.
Fruit Salad
2 ripe bananas, sliced 1 cup diced drained canned pears (15.25 oz. can)
1 cup drained canned mandarin oranges (11 oz. can)
1 cup diced drained canned pineapple
Combine all ingredients and refrigerate. When ready to serve, divide into four bowls. Leftovers can be kept in the refrigerator. Serves 4
Adapted from Martha Meade, “Fruit Salad” in Modern Meal Maker (San Francisco: Sperry Flour Company, 1935), 79.
