From 250 Ways to Prepare Meat, 1954
Quick Brownies – A Mid-Century Recipe Test
I am in the mood for chocolate this week. I admit it. But I am also in the mood for a little mid-century culinary magic. You know the kind I’m talking...
This is Fondue Au Fromage.
It looks like a plate of fried cheese, but don’t be fooled.
It is comprised mostly of soup and eggs.
If you have been following...
From Here Are The Cakes America Loves, 1950
A Guide To “Cuts” for Purchasing Fish, 1954
Fish is marketed in various forms for different uses. Knowing these “cuts” of fish is important in buying fish.
From Basic Fish Cookery, 1954
So, I suppose we should do a quick recap:
Risking almost certain powdered-soup poisoning, Tom and I decided that we were going to cook a set of four appetizers...
It makes my teeth ache just to look at this thing.
And yet, I want it.
From Chex Create-A-Recipe Book, 1976
Holy Cow, it’s 2012. I can’t believe it. Can you? I mean, I had just gotten used to 2011 when 2012 jumps into my lap and expects to get it’s ears...