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So, this week I listened to some crazy people on the Mid-Century Menu Facebook page and added some leftover roast beef to fudge. This is Beef Fudge! ...

From Good Housekeeping’s Cooking For Company, 1967 « Previous 2013 Lamb Cake Gallery And Vintage Cookbook Winner!   Next » Diamond...

From Good Housekeeping Cooking For Company, 1967 « Previous Deviled String Beans and Tuna – A Mid-Century Recipe Re-Run   Next » Potato...

From Better Homes and Garden’s Magazine, 1956 « Previous Banana Doughnuts – A Mid-Century Recipe Re-Run   Next » Interview...

From the “New Year’s Eve Salads” section of The Beta Sigma Phi Holiday Cookbook, 1971 « Previous Tomato Aspic Mold - 1968   Next » The...

From Pillsbury’s 7th Grand National Cookbook, 1956 « Previous Grasshopper Pie from Grand River Inn in Grand Haven, Michigan...

Impress guests with these extraordinary professional-looking aspic canapés. They’ll think you had a caterer prepare them. From Knox On-Camera Recipes,...

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

The best part is the pea mush. From Our Best Hamburger Recipes, approx. 1950. « Previous Cranberry Mayonnaise Cake And Porcupine...

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