| Thread Number: 40752
Summer Project: Recipes From Vintage Food Ads |
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Post# 602741 6/11/2012 at 18:06 (372 days old) by Frigilux  (the open prairie of Minnesota) |
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Post# 602743 , Reply# 1 6/11/2012 at 18:15 (372 days old) by Frigilux (the open prairie of Minnesota) |
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And here's the finished project. I had a friend of mine in for dinner before he went to work, and he just shook his head and laughed. It should be noted, however, that he ate two large servings of both the meatloaf and the potatoes, LOL.
Verdict: The meat loaf was OK; one-dimensional and salty. I used 1-3/4 teaspoons of salt and would cut back to 1-1/4 next time. There was some concern about how it would hold together without eggs, but I was able to transfer it from a foil-lined rimmed baking sheet to the serving platter in one piece using a super-wide, long metal spatula. I was also skeptical about baking it at 300 degrees, but it turned out moist and had a nice browned crust. 
This post was last edited 06/11/2012 at 21:35 | ||
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Post# 602748 , Reply# 2 6/11/2012 at 18:28 (372 days old) by aldspinboy (Philadelphia, Pa) |
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Post# 602751 , Reply# 3 6/11/2012 at 18:31 (372 days old) by polkanut (Wausau, WI ) |
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I'm going to try the Cocoa Peanut Squares found in the Cocoa Krispies ad in thread no. 2. I'll let you know how they turn out. | ||
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Post# 602752 , Reply# 4 6/11/2012 at 18:38 (372 days old) by Frigilux (the open prairie of Minnesota) |
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Darren--Thanks! I was actually listening to an old radio broadcast of "Father Knows Best."
Tim-- I made the Cocoa Peanut Squares yesterday and they're very good. I liked not having to deal with melting marshmallows, as many Krispies-based bars require. Took them to work and they disappeared instantly. I'll probably make them again and post the photo along with the ad. | ||
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Post# 602758 , Reply# 5 6/11/2012 at 18:49 (372 days old) by polkanut (Wausau, WI ) |
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I too like the idea of not having to mess around with melting marshmallows. Did you make a single or double batch? | ||
| Post# 602810 , Reply# 6 6/11/2012 at 21:32 (371 days old) by LordKenmore (WA) | ||
 "Remember: the success of this recipe depends on Miracle Whip's unique combination of ingredients and its one and only flavor!"
So says the ad above. Evidently, they knew about evil people like me who will read a recipe that demands Brand X, but substitute Brand Z because it's cheaper and what is in the pantry! | ||
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Post# 602863 , Reply# 9 6/12/2012 at 07:17 (371 days old) by Frigilux (the open prairie of Minnesota) |
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Tim-- I made a single batch. When it turned out well, I made a second single batch an hour later. I'm sure it would be fine to double the recipe and put it in a 13" x 9" baking dish. I used an 8" x 8" Pyrex baking dish and the bars were none too thick (height-wise). They'd be pretty thin if a 9" x 9" pan was used.
Matt-- A chiffon cake is on my list of to-do projects. I was under the impression a chiffon cake was an angel food-type cake, but from the ad I have, I'm mistaken in that notion. The ad calls for using Jello powder in both the cake batter and the 7-minute-style frosting. John-- You know it! I'm sure many cooks substituted a less expensive store brand for the Mircale Whip. I keep the panty stocked with both Hellman's and Miracle Whip, so I used the real deal. Tom-- Miracle Whip has 3.5 grams of fat per tablespoon. Using 1 cup of it adds 56 grams of fat to the recipe. No wonder it was moist and creamy, LOL! There is a mild taste Miracle Whip in the finished product, which is expected as it's the only "seasoning" after salt, pepper, and a tiny bit of minced onion. Is Celebration Salad the Jello-based salad with cranberries in it? I have a couple of vintage Jello cookbooks, but no molds, so I need to get online and purchase some. I've noticed a lot of recipes (Jello and otherwise) from the '40's-'50's use molds. I want to make at least one Jello monstrosity; probably with tuna, various chopped vegetables, and olive slices in lemon gelatin--with a mayo-based sauce over it, no doubt. I also found one that is basically potato salad encased in Jello. That might take the checkered flag! Note: We are certainly more adventurous/diversified in our seasonings these days. So many vintage recipes don't extend beyond the basic three: Salt, pepper, onion. I'm used to adding thyme, oregano, basil, rosemary, garlic, bay leaves... | ||
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Post# 602875 , Reply# 10 6/12/2012 at 08:29 (371 days old) by mattl (Flushing, MI) |
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Chiffon cake is a heavier version of an angle-food cake. Tha addition of oil to the mix yields a very tender moist cake. None of the real recipies call for jello. | ||
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Post# 602894 , Reply# 11 6/12/2012 at 10:07 (371 days old) by Frigilux (the open prairie of Minnesota) |
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Thanks for the clarification, Matt. Kind of a batter cake/angel food hybrid, eh?
I'm wrong about the Jello powder being added to the cake. That's for a Betty Crocker Party Cake Mix addition from a different ad. The chiffon cake ad is for a chocolate chiffon, and what appears to be a 7-minute frosting with coconut sprinkled all over it. | ||
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Post# 602919 , Reply# 13 6/12/2012 at 11:26 (371 days old) by franksdad (Greenville, South Carolina) |
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Post# 603004 , Reply# 14 6/12/2012 at 14:43 (371 days old) by polkanut (Wausau, WI ) |
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I doubled the recipe for the Cocoa Peanut Squares and put it into a 9x13-inch pan. They're just the right thickness. Delicious, just like I remember. Thanks Louie!!! | ||
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Post# 603005 , Reply# 15 6/12/2012 at 14:43 (371 days old) by MattL (Flushing, MI) |
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Here is one of my favorite Chiffon cake recipes, I think I posted it before, but I think it's worth a repost...
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Post# 603105 , Reply# 16 6/12/2012 at 19:18 (371 days old) by StrongEnough78 (California) |
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Post# 603435 , Reply# 17 6/13/2012 at 20:34 (369 days old) by Frigilux (the open prairie of Minnesota) |
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Post# 603437 , Reply# 18 6/13/2012 at 20:36 (369 days old) by Frigilux (the open prairie of Minnesota) |
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Post# 603488 , Reply# 19 6/14/2012 at 03:43 (369 days old) by Ultramatic (New York City) |
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| Post# 603499 , Reply# 20 6/14/2012 at 04:37 (369 days old) by LordKenmore (WA) | ||
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"As for them not looking exactly the same, perhaps the meat was ground finer in the original ."
This reminds me of one problem I see with this sort of project: trying to match the ingredients of today with the era the recipe was published. Many things have changed at least slightly. In some cases, it might not matter. But in others it might. For example: is the Hunts of today like the "kettle simmered Hunts" of yesterday? If not, will the difference be noticeable in a given recipe? | ||
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Post# 603575 , Reply# 21 6/14/2012 at 11:29 (369 days old) by Ultramatic (New York City) |
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Post# 603661 , Reply# 22 6/14/2012 at 21:08 (368 days old) by Frigilux (the open prairie of Minnesota) |
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Post# 603663 , Reply# 23 6/14/2012 at 21:10 (368 days old) by Frigilux (the open prairie of Minnesota) |
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The finished project: This Hunt's-based recipe was pretty adventurous compared to some. It ventured beyond the '50's trinity of salt-pepper-onion to include both bell pepper (I went with red) and Worcestershire sauce. It was very good, actually, and another one I'd make again...and if a bay leaf or two should fall into the pot, so be it.
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Post# 603668 , Reply# 24 6/14/2012 at 22:06 (368 days old) by Ultramatic (New York City) |
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| Post# 603693 , Reply# 25 6/15/2012 at 01:47 (368 days old) by LordKenmore (WA) | ||
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I can't remember for sure, but it seems to me that green peppers were involved in my grandmother's idea of Swiss steak. I'm not sure her cooking only had salt, pepper, and onion--but I wouldn't be surprised if that wasn't the case much of the time. Certainly, at the end of her life, she had little sense of adventure when eating.
Incidentally, I looked up Swiss steak. It has NOTHING to do with Switzerland (which had been my guess, given what I know about other American foods that have a name that hints at foreign connections.) Wikipedia says: "The name does not refer to Switzerland, but instead to the process of 'swissing', which refers to fabric or other materials being pounded or run through rollers in order to soften it." CLICK HERE TO GO TO LordKenmore's LINK | ||
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Post# 603785 , Reply# 26 6/15/2012 at 08:13 (368 days old) by mattl (Flushing, MI) |
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I think it was originally called "swissed steak", but over time it just became Swiss steak. I too had it growing up, never really cared for it as the meat usually turned out stringy or grainy. | ||
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Post# 605974 , Reply# 28 6/24/2012 at 13:09 (359 days old) by Ultramatic (New York City) |
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Post# 606287 , Reply# 29 6/25/2012 at 20:33 (357 days old) by Frigilux (the open prairie of Minnesota) |
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Old-Fashioned Chocolate Cake: This recipe, which dates back to the WWII era, when dairy products were precious commodities, is absolutely my new go-to chocolate cake. There was some skepticism the first time, but if you love a moist, dense, fudgy chocolate cake, this one's for you. I don't know how or why it works with no eggs, but it's wonderful. Highly recommended, but don't over bake, as it will get a little crunchy around the edges. If that happens, frost it, cover it, and refrigerate it for a few hours.
The frosting is one I use all the time, in any flavor. I add some baking cocoa to the chocolate version, vanilla extract to the white version, lemon zest to the...you get the idea. 
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Post# 606291 , Reply# 30 6/25/2012 at 20:37 (357 days old) by Frigilux (the open prairie of Minnesota) |
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This is one I made last week, wrapped in individual pieces and put in the freezer. My favorite cake is chocolate with white frosting. I just pulled another cake out of the oven which will get chocolate frosting. It's for the custodial staff at work, who, like many, are overworked and under appreciated. They'll love it for their morning coffee break.
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Post# 606294 , Reply# 31 6/25/2012 at 20:45 (357 days old) by Westie2 (Siloam Springs, Arkansas) |
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| Post# 606466 , Reply# 32 6/26/2012 at 15:36 (357 days old) by Davey7 (Chicago) | ||
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Has anybody every tried Joan Crawfords Meatloaf recipe? I've heard it's horrible. I have a recipe from the 60's for Maple Chiffon Pie, seems like something which would have been on a maple syrup package. All of these look really good. | ||
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Post# 606478 , Reply# 33 6/26/2012 at 16:03 (357 days old) by Frigilux (the open prairie of Minnesota) |
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Joan Crawford's meatloaf is...an acquired taste. I made it once, and have no burning desire to make it again. It is kind of cool to get a slice of meatloaf with a slice of hard-boiled egg in the center of it, but unless you really like the taste of A-1 Steak Sauce--a whole bottle is used within the loaf, plus more as a glaze--it's probably not going to make your Top 10 list.
I've found several 1940's-'50's cake recipes with a maple frosting. Will have to give one of them a try. I think I saw a recipe for a pie with a maple-flavored meringue, too. | ||
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Post# 606621 , Reply# 34 6/27/2012 at 07:51 (356 days old) by countryguy (Astorville, ON, Canada) |
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Comes to the Rescue!
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