tag:blogger.com,1999:blog-3324309768370003960.post587790745966302158..comments2023-05-25T01:58:24.331-07:00Comments on Shapely Weight from 1958: Weeks Three and Four: Gourmet menusUnknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3324309768370003960.post-12530013975431453712009-04-29T18:40:00.000-07:002009-04-29T18:40:00.000-07:00My husband's mother totally cooked like this when ...My husband's mother totally cooked like this when he was growing up. It's like a little trip down memory lane for him.<br /><br />I LOVE the shirred eggs. The milk is nice as well as being able to make them the night before and just pop them in the oven in their little individual serving bowls.<br /><br />I recommend it!Roxannehttps://www.blogger.com/profile/05633120497088511282noreply@blogger.comtag:blogger.com,1999:blog-3324309768370003960.post-67392130566844517022009-04-28T06:55:00.000-07:002009-04-28T06:55:00.000-07:00Your Monday supper sounds really good. One thing I...Your Monday supper sounds really good. One thing I really like about the old cookbooks (other than the liver and other various gross foods...) is that they include a lot of foods that I've forgoten about. <br /><br />For example, I love tomato juice but don't think about buying it very often. As a kid we had this often. And, Shirred eggs -- I've never baked an egg unless it was inside a cake!<br /><br />Glad your pinched nerve is getting better,<br /><br />TrixieAnonymousnoreply@blogger.com