Mary Alden's Hall Of Oats

Oats. They're one of the most stable and wholesome breakfast and dessert ingredients to have on hand, but, even so, Mary Alden's My 40 Favorite Recipes (Quaker Oats Co., 1959) offers some surprising suggestions to spice up one of the most mundane of the pantry mainstays.

Tradition and ingenuity meet on the front cover. An inviting bowl of be-peached oatmeal holds its own between a post-modern hors d'oeuvre platter and holiday field hockey cookies.


The 'it' meat: Baby meat loaves were the food of the late 1950s!


Don your grass skirt and light up the tiki torches! Your luau isn't complete without island-inspired Tropicana Kabobs made with ham balls!


I wonder how Chicken Timbales compare to the greatest of diner dishes, Chicken Croquettes.


Frosted Meat Loaves: They're Grrrrr-eat! Can you spot the face in the tomato?


A good looking Stuffed Acorn Squash


Mmm, Baked Tuna Ring heaped with buttery lima beans! If you clean your plate, you can have dessert!


... Hmm, apparently no-bake cookies were Mary Alden's specialty.


Twenty-four hour Party Cookies and the Happy (Squirrel) Sundaes. (Those squirrel cookies are extremely cute; much cuter than the children-of-the-damned lollipop cookies)


Delicious Desserts Squared


Paradise Meringues: It sounds like the name of an MTV reality show.


A sight for sore eyes: The best looking dish of the book just might be the most simple, Peach Oatmeal.


They call it "Breakfast in -a- glass ...!". I'm not so intrigued about this being in -a- glass so much as that fact that this is a non-yogurt, all-oatmeal smoothie made using a rotary beater.

Young Moderns

If Curly Wurly was pressed to name its favorite writer, Mary Lee Taylor would be a contender for top prize. I've covered so many Taylor pamphlets here that she actually has her own tag. The most recent acquisition to the CW/Taylor archive is 1957's Cookbook For Young Moderns. What sets this cookbook apart from her earlier publications is her befuddling attempt at appealing to a younger generation. The result is a confused amalgamation of the old (stark wartime black and white photos of unappetizing mystery dishes) and the new (sumptuous colors and playful illustrations).

(Note: I'm trying out a different photo upload site. Let me know if you encounter problems viewing these images or the larger versions to which I've linked! This is only a test. BEEEEEEEEP!)

The front cover has some whimsical illustrations of kitchenware that looks like it's ready to dance right off the page! Also, have you tried the upside down cake?


PET Milk is, as always, a 'favorite "sparkle and vitality" drink for young moderns.' I can't help thinking this duo has to be more excited about something than the fact that the milk is Instant, though.


The drinks of the day at the Korova Milk Bar.


I'm sure any Frenchman would be offended by the notion of the 'Meaty French Cheese-Bake.' Especially since its main ingredients are the very American gummy white Wonder bread, processed American cheese, and canned luncheon meat!


PET Milk makes a Whipped Topping that is practically parfait in every way


FANCY FRANKS! This is the dance-that-could-have-been from the 'Tapioca' scene in Thoroughly Modern Millie.


There can't be too much of a demand for tutu-wearing potatoes! Not even among Fluffy Mashed Potato fanatics!


The Littlest Meat Loaves

Armour's Theatre Presents...: The Sequel

The last batch of Armour's Theatre films will hit your local cinerama screen by Christmas 2010! (Pictures actually from Armour's Meal of the Month File -- undated, though possibly 1950)

(HONEY GLAZED HAM with Fruits)
A still from a documentary about Buckminster Fuller's latest constructions presented in startling 3-D IMAX, Honey Glazed Ham Future.


(BAKED STAR HAM with Cinnamon Orange Slices)
Delicatess N., the invisible charcutière of the rue jambon


(BAKED CORNED BEEF HASH -- Egg and Pickle Garnish)
I saw it over the rim of my cup of joe. It made my eggs, sunny side up, look quaint by comparison. I eyed its egg and pickle garnish, and it eyed me right back with a look that told me that it was not just any old dish of corned beef hash. Yes, I knew this one was different. Sure, I knew better. I could tell that this one was bad. That this one was dangerous and would leave me with nothing but regret. I knew I couldn't trust it farther than I could throw it. But, I've always been a sucker for pickles. And this dish was just my type. Sam Spatula in: I Ate It At Gifford's.


(BAKED STAR HAM SLICE WITH CRUSTED PEARS)
Take me to your roaster! Close Encounters of the Toque Kind


(STAR BACON AND FLUFFY CLOVERBLOOM EGGS)
It's like catnip to every cat in town. Dial CLoverbloom-254, a sultry drama from the writer of Hot Dog and a Tin Roof Sundae. Straight from Broadway to the silver screen.


(ARMOUR'S STAR HAM "MEDITERRANEAN")
Marcello! Salvation and prosciutto don't lie within four walls. Marcello?


(BARBECUED STAR FRANKFURTERS and Star Bacon)
All singing, all dancing, some eating, and no adults!! Beach Afghan Hotdog starring that fab teen couple Frank and Sandy!

Armour's Theatre Presents...

Dipping into the Armour's Meal of the Month File (undated, though the experts of the internet seem to agree that it's from 1950), a collection of savory meat notions, I found that the recipe cards reminded me of these authentic movie posters from the same era. Just try to add these movies to your Netflix queue! What follows is a selection of the meaty movie posters and either the copy from the movie poster or the original voice-over scripts for the film trailers.

The Armours are a family like any other. Mr. Armour is the town's affable fishmonger. Mrs. Armour is an international hand model with exquisite digits. Little Chip Armour is president of McKinley High's philately club, and his older sister Sylvia Armour was voted prettiest in her class. But what their friends and extended family... and each other... don't know is that they are all spies! What you are about to see is classified. Armour's Meal of the Month File: Marie Gifford's Tested Recipes


(STAR SAUSAGES with French Toast Sandwiches)
No one knew what built them or what they meant... Was it some ancient civilization or aliens reaching out for human contact? No one could say... Because only the people of Irrational Fearsville, Nebraska knew that these strange structures even existed! This September, stay away from Glowing Sepulchres!


(BROILED STAR PURE PORK SAUSAGES and Peaches)
Scientists speculated that no living organisms could possibly survive in those murky depths... They were wrong! From the people who brought you That Thing From The Ocean Floor, here's The Thing With Eighteen Legs! Coming to a Red Lobster table near you this fall -- It tastes good with those cheddar cheese buns!


(Star Bacon and Chopped Steak Grill on Toasted Round Buns)
Back in those days before he became a legend, they called him Charr Montgomery. Lone Starr Charr. This is his family's oil refinery way out west. It was his grandaddy's land, and then it was his daddy's land. They say everything's bigger out west, but the west wasn't big enough for Charr. When it came time for him to take over, he sold his family's oil to head out to bigger and brighter things in Hollywood. If there's one thing Lone Starr Charr learned, it's to not sell your land before you actually land a movie role. Lone Starr Charr: it'll make Giant seem downright tiny. Based on a book by Edith Ferber, Edna's younger sister.


(BARBECUED HAM SLICES)
(sung by a chorus of Welsh children): Look to the end of the rainbow and you shall find him there, Hurry to the edge of the rainbow before he vanishes into thin air (He's rare!)! He has a little frog-like body and he has no hair! Look to the end of the colorful arc and you shall find him there! Cecil, the Happiest Monster!


(STUFFED STAR FRANKFURTERS -- STAR BACON)
FRANKS! lights! FRANKS! robots! FRANKS! androids! FRANKS! humanoids! FRANKS! mechanical! FRANKS! brain! FRANKS! Coming soon to a universe near you.


(STAR BACON MEAT ROLL -- Olive Stuffing)
Join the high-spirited adventurers aboard the Nereia in this new sight - sound - and smell extravaganza! Watch as the camera captures the enigmas of the high seas! Hear the gurgling of the ocean waves! Take a whiff of dinner aboard the corsair! Learn from Chef Edward Teach how to prepare this gaping fellow in a step-by-step tutorial that will satisfy every Hungry Buccaneer! Rove the cove then shove in the oven in under 90 minutes (serves 5-6)!

These are only half of the Armour's Theatre movies opening in 2010! Tomorrow you can preview the movies you may anticipate seeing in time for Christmas!

Asylum Of Sardines

Sardines have long been considered the guilty pleasure of the pantry. Often found tucked behind more respectable shelf-stable fare like Treet, Manwich, and Vienna Sausages, sardines are becoming fashionable again. I read an article actually written this year touting the health benefits of sardines. Then I discovered this recent article from Woman's Day (December 1952) celebrating the thriftiness of the very same fish. I suppose there are few legitimate reasons to stay away from sardines now that they have been deemed good for the body and the pocketbook. So, honoring Curly Wurly's mission to provide timely and educational information, here's a bit of what you can do with your Maine Sardines (compliments of the aforementioned Woman's Day - December 1952 issue.)

Take your cue from the floating head: save loads of money on pizza by skipping the delivery and the freezer aisle! Maine Sardine Pizza is the healthy option you've been yearning. It may look like a slice of cake with a long worm on it, but it's wholesome and cost effective!


When I think of the concept of Found Money, I think of the joy of discovering a $20 bill in a pocket that hasn't been searched in years. Apparently, other people's hearts leap at saving a few cents on a stack of sardine cans. If the notion of sardines means delicious savings to you, here is a page of actual recipes from Woman's Day. I don't normally emphasize the recipes on Curly Wurly, but with dish names like Broiled Sardines with Puffy Sauce, how could I deny this information to my readers?


Get your Sardine-And-Mush Fry recipe here! Get your Sardines and Cabbage with Creamy Mustard Sauce recipe here! Get your indigestion right here!

And that, my dear readers, might be all the frights you need to get you right through Halloween!

Best of Better Homes - August '54

Today's post is a medley of articles from the August 1954 issue of Better Homes and Gardens.

First up is the latest in the regular 'Famous foods from famous places' feature covering the restaurant Daven Haven in the Pines, located in Grand Lake, Colorado. Look at these humdingers! First, there's the regional Denver Sandwich lunch complete with an Ice-cream-cone Clown. Also, hobo picnics! Each hobo sack was stuffed with two sandwiches (chicken and cheese spreads), fruit, a lollipop and a personalized cookie. Now that's a lunch I'd leave my home for!


Daven Haven was just as admired for its elaborate breakfasts and buffets. A typical Daven Haven breakfast might have included Rocky Ford cantaloupe, Blueberry Pancakes with Orange Whipped Butter, and Frizzled Ham. But, it was their buffets that were gold standard; the centerpiece of the table here is the Ham Loaf with Horse-radish Sauce (food stylists take note!) served in a hollowed-out zucchini and Individual Spoon Breads.


'Come On -- It's a porch picnic!' Well, who would argue with that? Especially when you catch a glimpse of the ruby red gelatin salad cradling a yellowy dressing (Barbecue Salad?). And the tartlets awaiting their anointment of cream (Peach-blush Tarts?). By the time you tear your eyes up to see the fried chicken, it's starting to resemble normal picnic food.


It's not quite August (soon, too soon), but Myrna Johnston reminds us that it's never too soon to prepare with this menu of frosty-fresh fare. Quick party pleasers include the 'gelatin beauty', the Summer Chicken Salad, cute garnishes, and Sugar-frosted Grapes. Or have a full-blown Fruit Bonanza with Pink Jewel Molds, a marriage of cream cheese balls and sparkling gelatin.


More tutti-frutti favorites and towers of vegetable delights. And when you're looking to eat out on the terrace, make sure you have your bologna and deviled egg cornucopias and at least one Tomato Aspic mold!

Summer Bummer

Summer, the bane of my existence, is back. Now, I realize that most normal people adore these sweaty summer months and insist on spending as much time as possible outdoors with the sun beating down on them. Apparently, this is not a new phenomenon. Better Homes and Gardens published a Summer Cook Book by Myrna Johnston in their July 1954 issue for just this sort of summer-loving person. From little vittles of the meat, cheese, and crudité variety to full-blown sandwiches and desserts, Myrna Johnston compiled a menu ideal for any summer get-together, be it a picnic, cook-out, or block party. (Remember, you can always click on these thumbnails for bigger pictures -- in every post!)

On those sweltering evenings when I hear neighbors enjoying their grilled cook-outs, I'll be imaging everyone is really noshing on these two menu items. The Summer Sandwich Loaf takes the perennial favorite one step further and gives it an unexpected seasonal twist (an olive-daisy trim). From the description: 'The pink filling's ham; the other, egg salad. "Frosting" is cream cheese. Men will applaud.' That explains the cheering people I hear at neighborhood get-togethers! This year, when you hear jubilant merrymakers and fireworks in the distance, you can rest assured that they just can't control their excitement for their Summer Sandwich Loaf. Better still is the bulls-eye-inspired Rye-pie Sandwich. This duo is really the only acceptable way to sneak ham, egg, and salmon salads into one menu.



For a spread as modern as your furniture: alternate deviled ham and tomato fillings in a crusty bread (Ham Line-up Loaf), skip the meaty burgers from the grill and heap baked beans in buns (Beanwiches), and set sail with egg salad and black olive boats (Black-eyed Susans). Serve as much as possible in foil cozies. This menu is incredibly versatile: it will go with either your Miles Davis or your Martin Denny album.



Small summer appetites can easily be sated with Ham 'n Eggs, Summer Style (that's rolled ham slices and deviled eggs to you!). As an expert, I have deemed this an impeccable presentation for the Deviled Eggs. Finally, create a platter of fanned-out finger foods, including cheese, cucumbers, beans wrapped in your favored canned smoked luncheon meat, and crunchy vegetable garnishes. These relishes are the epitome of pertness!



Even if you're far from any coast, you can conjure up a beachy scene with starfishesque platters of Ham Mousse, and don't forget to put out some Barbecued Franks with Macaroni-and-Cheese Salad and a plate of your brand smoked luncheon meat (Treet, Prem, etc.)! Looking to create the ultimate summer memory? Golden Liverwurst Balls! Unfortunately, I thought they were marshmallows with toasted coconut. How wrong I was!



Room for dessert? Certainly! You'll make room once you get a look at that Raspberry Sno-Cap Pie, a gelatin pie covered with symmetrical spume and banana slices that seem to evoke the water choreography of Esther Williams.



Even more desserts to whet your appetite! Get a look at the Rainbow Meringue Sundaes, meringues topped with whimsical pastel ices! They're like fairytale crowns or, at least, a carnival on your plate! The Moonlight Cake is far less romantic than its name suggests. '"Moons" are gumdrop candies.' What is the purpose of the comb (or is it a rake?) next to the cake?

Mid-Century Milk

When you think of glamor and modern, cutting-edge cuisine that doesn't skimp on decadence, what ingredients immediately spring to mind? Caviar? Truffles? Of course not! Better Homes & Gardens wants to lure you in with the 'smooth, tempting flavor only Evaporated Milk can give'! Better Homes' February 1955 pictorial paean to that fast, thrifty modern miracle (and pantry staple) provides your kitchen magician with eleven fancy luncheon and dinner suggestions.

The Evaporated Milk fashion spread. I usually take a Tums when I experience 'come-again' flavor, but apparently that is a good thing when caused by Evaporated Milk!


'Evaporated Milk: It's what the blue bloods are having for dinner tonight'. Article (and this blog post) paid for by the American Dairy Association.


The new architectural (and literary) marvel: Choose Your Own Adventure Curry - complete with an impenetrable rice fortress!


The Peach Cream Salad looks like one of the mysterious stations run by the Dharma Initiative on ABC's television hit, Lost. What could be the purpose of all those cryptic red and green portals along the outer perimeter? Is the top decoration the sun or another sinister symbol made of cling peaches?? Why does a Peach Cream Salad call for horseradish??? Does Jacob live here???? Only 'time' will tell, but probably only one of these questions will be answered by the end of the series.


Decisions, decisions! Can't choose between vanilla and chocolate pudding? Try Twice Good Pudding! Note: This recipe spread must have been published before the advent of salad bars, where you can have Twice Good Pudding every day of the week. See, we take for granted how good we have it now! Also, I challenge you to find a noodle in the Noodle Ring with Mushroom Sauce! I see more potential noodle matter in the Cherry Almond Fluff!


The Loaf In A Loaf is the highlight of this page. It's an edible matryoshka with the outer loaf holding as many as eight other nested loaves! Or, rather, it's like a turducken. You can also try the Treasure Island Rabbit. Diced pimiento marks the spot!