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Tom Girl, 1977 – Vintage Cocktail Friday

Tom Girl, 1977 – Vintage Cocktail Friday

by RetroRuth | Apr 20, 2018 | Cocktail Party, Cocktails

Hello, and welcome back to Vintage Cocktail Friday! Quite possibly the most requested and least posted blog posts on this blog! Sorry about that. This year has been kind of crazy and we just haven’t had time to post the cocktails we are drinking. Plus, it’s hard to...
Jellied Tomato-Olive Mold, 1961 – A Mid-Century Recipe Test

Jellied Tomato-Olive Mold, 1961 – A Mid-Century Recipe Test

by RetroRuth | Sep 14, 2016 | Hello Jell-O

This week we are going to cut through the bull and lay it right on the table: I made this vintage aspic because I wanted to see what it tasted like. Because that is what we do here on Mid-Century Menu. That’s it. End of story. Will 7-Up and canned consommé in a...
Sancho Panza, 1960 – Vintage Cocktail Friday

Sancho Panza, 1960 – Vintage Cocktail Friday

by RetroRuth | Dec 5, 2014 | Cocktail Party, Cocktails, The WORST

Who feels like experimenting today? Let’s try mixing tomato juice and…I don’t know. How about rum? Tomato juice and rum. This is Sancho Panza! From The Complete Rum Guide, Don Quixote Rum, 1960 [cooked-sharing] 3.2.1311 This drink is from The Complete Rum Guide from...
Vincent Price’s Zippy Bloody Mary – Vintage Cocktail Friday

Vincent Price’s Zippy Bloody Mary – Vintage Cocktail Friday

by RetroRuth | Nov 1, 2013 | Beverages, Cocktails

I hope everyone had a happy Halloween! Did Halloween sneak up on you guys? It did on me. It also seemed really short, so we are going to be celebrating Halloween all weekend here to make up for it. We have a stack of movies, frozen pizzas, and a boatload of candy. And...

Barbecue Bean Mold – A Mid-Century Gelatin Test

by RetroRuth | Mar 20, 2013 | Beans, Hello Jell-O, Side Dishes & Salads

Let’s see a show of hands: Who out there likes canned baked beans? I have to admit that I do enjoy baked beans, even of the canned variety. And I can understand adding a few ingredients to a can of baked beans to perk up the flavor, which is very common in mid-century...
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