Scroll to Top

From 250 Ways to Prepare Meat, 1954 « Previous Quick Brownies – A Mid-Century Recipe Test   Next » Cocoa...

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 « Previous A Guide To “Cuts” for Purchasing Fish, 1954   Next » Fondue...

Fish is marketed in various forms for different uses. Knowing these “cuts” of fish is important in buying fish. From Basic Fish Cookery, 1954 « Previous Steamed...

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 « Previous Scotch...

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...