In 1954, The American Home magazine published Meals In Minutes, a cookbook filled with classy menus and hostess ideas, a huge amount of helpful hints, and, luckily for us, a quaint collection of 109 full-color illustrations.
A rustic buffet-style party layout made all the more homey by the chuck wagon bread basket and the glare of the roaring fire reflecting in the copper stock pots (and, inevitably, blinding your guests). The table-top garden is a nice touch!
These dainty Pâté Appetizers are just one of the First-Course Jiffies that will make your next party a smash!
Fish Fillets made Fancy with ornamental mashed potato piping.
Sam Raimi's Glazed Stuffed Turkey Slices (recipe in enlargement!)
Birthday cake? Salmon mousse? Nope, it's Veal Loaf! Its 'icing' is a mixture of mayonnaise and gelatin! Also on the page is Ground Beef Submerged In Sour Cream-Tomato Sauce, a hearty winter supper.
Quick Barbecued Frankfurters stuffed with a dill pickle. A pretty good idea, actually.
Ooh la la, a French Kidney Omelet! The recipe is very generous with the kidneys; it allows for two lamb kidneys per plate (plus, a few slices of cooked kidney make a capital garnish)!
Is there anything lovelier than Creamed Chipped Beef on Toast? If you get tired of making your Creamed Chipped Beef exactly the same way every single day, The American Home has a few variations that might be worth a try, including the scrumptious banana in bacon drippings or oyster preparations (click on the link for a little tidbit about ball-park style franks)!
It's not a worthwhile cookbook if it doesn't contain some aspic. Here we have a Tomato-Potato Aspic Salad. It's a rare gelatin mold that contains potato, and that may be reason enough to give this one a try! This page also features a Spring Salad.
Some sandwiches (although, Hot Savory Toast hardly qualifies as a 'sandwich')! The most impressive example is the plate of Baked Bean Sandwiches.
And, finally, ablaze with the many colors of Jell-O, the Prism Loaf!
2 comments:
They are all so techni-colour and fabulous. I'm surprised that I loathe the Baked Bean sandwiches so much given that I am fond of Baked Beans on toast.
But, enquiring minds must know - what is that jewelled and many-coloured Prism Loaf? Please say that you remember...I'm guessing that that is some sort of cream cheese loaf with rectangles of raspberry, lime and lemon jelly (possibly gello to non UK people).
Sometimes, I read the recipes, including references to beef and banana, and it is hard to believe that this isn't supposed to be a book of recipes for psychological expertiments involving disgust.
I can't tell you how much I have enjoyed looking through all of these fabulous pictures and food ideas.
It's really the eye-popping colors that attract me to these pictures, too. And, the sheer awfulness of some of them. You have to think, regardless of whether these recipes are edible or not, the artistry that went into their design.. there's nothing like that today. And there really is something beautiful about them. I agree, the Baked Bean sandwiches don't look too appetizing, but, though I've never had baked beans on toast, I've seen some pretty scrumptious pictures of it, so I can believe it's much better than this incarnation looks!
Ah, the Prism Loaf! Very good! I looked up the recipe, and it's lemon, lime, and orange flavor gelatin (though, you could use whatever flavors you like) and a meringue mix (and hot and cold water). That's it! Before I looked at the book, I googled Prism Loaf, and other recipes call for whipping cream or sour cream. Whipping cream makes sense, but sour cream doesn't seem like a good complement at all!
I know what you mean! I have seen too many recipes that don't seem as if they could ever seem palatable!
Aww, thank you! I'm glad you stopped by!
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