When thinking of French cooking in mid century America, most of our thoughts go straight to Julie Child and her iconic tome dedicated to French cuisine Mastering the Art of French Cooking. There are some that also probably think that Child’s cooking show “The French Chef” was the first of its kind but a few … Continue reading Dione Lucas: The Mother of French Cooking in America
To know the history of the Grasshopper Pie, we first need to discuss the drink that inspired the dessert because, unlike the chicken and the egg, we do know which came first. For those who are not familiar with this alcohol concoction, the Grasshopper is made by shaking some cream, crème de menthe and crème … Continue reading Grasshopper Pie
When thinking of the 1920s, a certain image pops in to most of our heads. It usually involves cool girl flappers with their bobbed hair dancing the night away while drinking gin. Thoughts go to frivolity and decadence not of practicality and sensibility. Least of all does the mind go to the name Aunt Sammy … Continue reading History of Aunt Sammy and Her Recipes
I like vintage. I have an appreciation for it and finding excitement for it online is not hard. On Instagram and YouTube, I follow many lovely women and men that adore the clothing, the decor and the music. I can find followers of rockabilly, art deco and the swinging jazz. I have witnessed dedicated passion … Continue reading Quaint Cooking: A New Beginning
Its another Mrs. Beeton's photo this week. This time an illustration on how to make Pastry. The Caption on the picture reads: "Sieve the flour, add water and mix with the fingers; roll out and place the butter in the centre; fold the ends over, making an envelope for the butter; roll out; method of … Continue reading Mrs. Beeton’s Pastry
This week's pictures are from Mrs. Beeton's All-About Cookery which was first published in 1861. My copy of this cookbook is most likely from the 1930s, as much to my chagrin, I can't seem to find a official date. The only clues I have are the advertisements inside as well as one written recipe that … Continue reading Mrs. Beeton’s Fish
For this week's vintage food picture, I decided to do a collection of cakes from different cookbooks throughout the years. Somehow I thought this would be a little quicker than writing a few paragraphs about one picture. I was wrong. I think it actually took longer. Silly little me...... Top Row 1- Chocolate Checkerboard … Continue reading A Collection of Cakes
The Original Caption Reads: Almost every ingredient in Mexicali Casserole is an emergency shelf item that can be easily stored for unexpected company. Trim with snipped parsley. See recipes like this is the reason why the 1960s get a bad rep. Well that and savory jello salads. It is comprised of a random handful of … Continue reading The Mexicali Casserole
Caption in Recipes for Entertaining says: Cook Chicken-Steak Almond at the table in a wok or an electric skillet for an intimate dinner for four. Accompany with crispy chow mien noodles, steamed rice, Cucumber-Radish Plate, and warm sake. Sometimes when looking at the group shots in cookbooks, I can't help but let my mind conjure … Continue reading The Intimate Dinner Party
Growing up my family was not a big Jell-O family. Sure my mother sometimes made the ever popular Jell-O jigglers (kids of the eighties know what I am talking about) and for an occasional treat there might have been Jell-O pudding cups in the fridge. On rare occasions a 7-Up salad would appear at family … Continue reading The New Joys of Jell-O
