Cook-O-Rama! Part Three


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Thread Number: 76676 / Tag: Other Home Products or Autos
Cook-O-Rama! Part Three

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Post# 1005312 8/29/2018 at 03:27 (2,059 days old) by Ultramatic (New York City)
Checkrate/Likes Recipes from vintage cookbooks, food product recipe pamphlets and magazines. While the emphasis is on vintage, new recipes are welcomed also. When available, I will post the name of the publication and year published with the recipe. Food product advertisements containing recipes will continue to be posted in the Vintage Food Advertisements series. As usual, I will start a new part when posts hit 100. Get ready, get set, EAT! Recipes: Old and New http://www.automaticwasher.org/cgi-bin/T... Cook-O-Rama! Part Two https://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?71411

Post# 1005315 , Reply# 1 8/29/2018 at 03:41 (2,059 days old) by Ultramatic (New York City)
Checkrate/Likes *Shiawassee County Home Demonstration Cook Book, 1955* View Full Size

Post# 1005316 , Reply# 2 8/29/2018 at 03:42 (2,059 days old) by Ultramatic (New York City)
Checkrate/Likes *Corn Stuffed Potato* View Full Size

Post# 1005317 , Reply# 3 8/29/2018 at 03:45 (2,059 days old) by Ultramatic (New York City)
Checkrate/Likes *Knudsen Recipes For Added Food Value* View Full Size

Post# 1005318 , Reply# 4 8/29/2018 at 03:48 (2,059 days old) by Ultramatic (New York City)
Checkrate/Likes *Pennsylvania Blue Label Potatoes, 1955* View Full Size

Post# 1005319 , Reply# 5 8/29/2018 at 03:53 (2,059 days old) by Ultramatic (New York City)
Checkrate/Likes *From Magic Recipes Quicker, Easier Surer to Succeed. 1937* View Full Size

Post# 1006393 , Reply# 6 9/7/2018 at 15:20 (2,050 days old) by Ultramatic (New York City)
Checkrate/Likes *What Kind of Party Shall I Give 1939* View Full Size

Post# 1007098 , Reply# 7 9/13/2018 at 18:38 (2,044 days old) by Ultramatic (New York City)
Checkrate/Likes 1 *Daddy's Favorite Meatloaf* View Full Size

Post# 1007257 , Reply# 8 9/15/2018 at 01:22 (2,043 days old) by Ultramatic (New York City)
Checkrate/Likes *Kraft Hostess Award Recipe Book, 1975* View Full Size

Post# 1008269 , Reply# 9 9/23/2018 at 07:34 (2,034 days old) by Ultramatic (New York City)
Checkrate/Likes *A-1 Steak Sauce 1942*

Post# 1008461 , Reply# 10 9/24/2018 at 21:15 (2,033 days old) by Ultramatic (New York City)
Checkrate/Likes *You're Really Cooking When Your Cooking With 7-Up, 1957* View Full Size

Post# 1011219 , Reply# 11 10/17/2018 at 21:04 (2,010 days old) by Ultramatic (New York City)
Checkrate/Likes *Silver Cake* View Full Size

Post# 1011222 , Reply# 12 10/17/2018 at 21:09 (2,010 days old) by Ultramatic (New York City)
Checkrate/Likes *Airy Fairy Cake Booklet 1936* View Full Size

Post# 1011771 , Reply# 13 10/22/2018 at 06:58 (2,005 days old) by Ultramatic (New York City)
Checkrate/Likes *Campbell's Recipe Card 1959* View Full Size

Post# 1011773 , Reply# 14 10/22/2018 at 07:02 (2,005 days old) by Ultramatic (New York City)
Checkrate/Likes *Campbell's Recipe Card 1959* View Full Size

Post# 1015019 , Reply# 15 11/19/2018 at 11:27 (1,977 days old) by Ultramatic (New York City)
Checkrate/Likes View Full Size

Post# 1015020 , Reply# 16 11/19/2018 at 11:43 (1,977 days old) by combo52 (50 Year Repair Tech Beltsville,Md)
Checkrate/Likes 3 *Campbells Recipes From 1959* I am sure they are tasty but would all but guarantee you having a good chance of colon cancer if eaten regularly. John L.

Post# 1015045 , Reply# 17 11/19/2018 at 15:02 (1,977 days old) by norgeway (mocksville n c )
Checkrate/Likes 6 *I LOVE Campbells casseroles!* I keep Campbells soups on hand, very rarely to eat, but to cook with,

Post# 1015392 , Reply# 18 11/22/2018 at 06:56 (1,974 days old) by Ultramatic (New York City)
Checkrate/Likes 1 *Mix Around With Cranberry Juice, Ocean Spray, 1960* View Full Size

Post# 1015437 , Reply# 19 11/22/2018 at 16:33 (1,974 days old) by Tomturbomatic (Beltsville, MD)
Checkrate/Likes I don't know what southern style hash browns are (probably an Ore-Ida product), but I have never heard of putting potatoes in meat loaf, especially along with oatmeal.

Post# 1015926 , Reply# 20 11/27/2018 at 05:15 (1,969 days old) by Ultramatic (New York City)
Checkrate/Likes *Good Food Ideas From Kraft Kitchens, 1969* View Full Size

Post# 1015927 , Reply# 21 11/27/2018 at 05:18 (1,969 days old) by Ultramatic (New York City)
Checkrate/Likes *The Sacramento Bee, November 15, 1976* View Full Size

Post# 1015928 , Reply# 22 11/27/2018 at 05:19 (1,969 days old) by Ultramatic (New York City)
Checkrate/Likes *Shelia's Au Gratin Potatoes - From Kentucky Cooking* View Full Size

Post# 1015929 , Reply# 23 11/27/2018 at 05:22 (1,969 days old) by Ultramatic (New York City)
Checkrate/Likes *Checkerboard Square, 1959* View Full Size

Post# 1015930 , Reply# 24 11/27/2018 at 05:25 (1,969 days old) by Ultramatic (New York City)
Checkrate/Likes *Betty Baker Tested Recipes, 1977* View Full Size

Post# 1015931 , Reply# 25 11/27/2018 at 05:28 (1,969 days old) by Ultramatic (New York City)
Checkrate/Likes *Betty Baker Tested Recipes, 1977* View Full Size

Post# 1015942 , Reply# 26 11/27/2018 at 05:53 (1,969 days old) by Ultramatic (New York City)
Checkrate/Likes *State of Maine Potato Cook Book, 1935* View Full Size

Post# 1015943 , Reply# 27 11/27/2018 at 05:55 (1,969 days old) by Ultramatic (New York City)
Checkrate/Likes *Knudsen Recipes For Greater Food Value, 1955* View Full Size

Post# 1015944 , Reply# 28 11/27/2018 at 05:56 (1,969 days old) by Ultramatic (New York City)
Checkrate/Likes *The General Foods Kitchens Cookbook, 1959* View Full Size

Post# 1015945 , Reply# 29 11/27/2018 at 05:58 (1,969 days old) by Ultramatic (New York City)
Checkrate/Likes *Easy Triumphs With The New Minute Tapioca, 1934* View Full Size

Post# 1015946 , Reply# 30 11/27/2018 at 06:00 (1,969 days old) by Ultramatic (New York City)
Checkrate/Likes *Kellogg's Fifty Favorite Recipes, 1957* View Full Size

Post# 1019398 , Reply# 31 12/29/2018 at 14:59 (1,937 days old) by Ultramatic (New York City)
Checkrate/Likes *What Shall I Cook Today? Spry Cookbook 1935* Muffins 2 1/2 cups sifted flour 3 1/4 teaspoons baking powder 1 teaspoon salt 2 to 4 tablespoons sugar 1 egg, well beaten 1 1/4 cups milk 1/3 cup Spry, melted Sift flour with baking powder, salt, and sugar. (Sugar may be omitted, if desired.) . . . Combine beaten egg, milk, and melted Spry . . . Turn liquids into dry ingredients and stir vigorously until all flour is dampened. The batter will look lumpy . . . Pour batter into muffin pans greased with Spry pan-coat (see page 29). Bake in hot oven (400°F.) 25 to 30 minutes . . . Makes 12 large muffins.

Post# 1019430 , Reply# 32 12/29/2018 at 17:54 (1,937 days old) by appnut (TX)
Checkrate/Likes 1 I remember seeing pictures of the frosted meatloaf completed product.

Post# 1019461 , Reply# 33 12/30/2018 at 08:29 (1,936 days old) by retro-man (- boston,ma)
Checkrate/Likes 1 *Quick and easy Crumb bars* 2 cups Jiffy baking mix 1 cup white sugar 3/4 stick melted butter 1 cup jam of your choice Blend baking mix and sugar in a bowl add the melted butter and stir with a fork till crumb like. Take 1/2 of this mixture and press lightly into a 8x8 pan sprayed with non stick cooking spray Heat the jam for about 30 seconds in the microwave on high in a measuring cup, stir well so that it smooths out Spread the jam evenly over surface. Cover completely with the other 1/2 mixture. No need to press down. Back for 40 minutes at 325 degrees till lightly brown. Let cool and enjoy as is or with some whip cream or ice cream. I have made a lot of these with the seedless jams since you cannot buy these in the store without the seeds. Enjoy Jon ps. another thing I made this Christmas and it was a hit was to make French toast with just eggnog to soak the bread in. It was wonderful.

Post# 1020080 , Reply# 34 1/4/2019 at 08:54 (1,931 days old) by Ultramatic (New York City)
Checkrate/Likes *The Catholic Telegraph / January 3, 2019* Epiphany Recipe: Gift of the Magi Bread During the Christmas season, this sweet bread is a great treat to make for and with family members. It’s also fun to make to celebrate the arrival of the Three Kings on the feast of the Epiphany on Jan. 6. Lighter than a fruitcake, it’s chock full of goodies everyone loves, such as cherries, oranges and chocolate. This recipe makes two loaves. ½ cup butter or margarine, softened 1 cup sugar 2 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt 1 cup mashed ripe bananas 1 can (11 oz.) mandarin oranges, drained 1 cup flaked coconut 1 cup semisweet chocolate chips or chunks 2/3 cup sliced almonds ½ cup chopped maraschino cherries ½ cup chopped dates In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda, and salt; add to the creamed mixture alternately with bananas. Stir in oranges, coconut, chocolate chips, ½ cup almonds, cherries and dates. Pour into two greased 8X4X2 loaf pans. Sprinkle with remaining almonds. Bake at 350 degrees for 50-55 minutes or until toothpick inserted in the middle comes out clean. Cool for 10 minutes before removing from pan.

Post# 1020082 , Reply# 35 1/4/2019 at 08:57 (1,931 days old) by Ultramatic (New York City)
Checkrate/Likes Three King's Cake (Rosca de Reyes) Three King's Cake (or bread) is closely allied with the traditions around the Epiphany (January 6th). This date commemorates the visit the Three Wise Men made to the baby Jesus in Bethlehem. In Mexico, the day is a gift-giving holiday. Tradition states this bread be served, garnished with the "jewels" of fruit and nuts. Usually a small clay or porcelain doll is baked inside. The custom is that whoever finds the doll must give a party on Candlemas (February 2nd). To get candy orange peel like the pieces you see in the photograph, go to our Candied Orange Peel recipe. Ingredients Dough 2/3 cup milk 1/3 cup unsalted butter 1/3 cup sugar 1/2 teaspoon salt 2 large eggs 2 teaspoons instant yeast 3 1/4 cups King Arthur Unbleached All-Purpose Flour Filling 2 tablespoons unsalted butter, melted 2 tablespoons sugar 1/2 teaspoon cinnamon 1/2 cup chopped nuts 3/4 cup dried mixed fruits or Favorite Fruit Blend 1 tablespoon lemon, orange, or lime zest Garnish candied red cherries and/or orange peel toasted sliced almonds, pecans, cashews, or walnuts For the dough: Heat the milk to a simmer in a small saucepan or at medium power in your microwave. Pour the hot milk over the butter, sugar, and salt, and stir occasionally until the butter melts. Cool the mixture to lukewarm. In a mixing bowl combine the milk mixture, eggs, and yeast. Add the flour 1 cup at a time, and mix until a soft, smooth dough forms. You can also use your bread machine, set on the dough cycle, for this step. Place the dough in a greased container, cover it, and set it in a draft-free place to rise until doubled (about 1 to 1 1/2 hours). Or let your bread machine complete the dough cycle. After the first rise, deflate the dough, cover, and let it rest for 10 minutes. Turn the dough out onto a lightly floured surface; roll into a 20" x 12" rectangle. For the filling: Brush the surface of the dough with melted butter, leaving a 1/2" strip bare along one of the long edges. Combine the sugar and cinnamon in a small bowl. Add the nuts, mixed fruits and zest, and stir to coat. Sprinkle this mixture evenly over the buttered section of the dough. Assembly: Starting with the garnished long edge, roll the dough up jelly-roll style, working toward the edge with no butter on it. Pinch the seam together to seal it firmly, then bring the ends together to form a ring. To keep the bread round, grease the outside of a small bowl or custard cup and put it on a lightly greased or parchment-lined baking sheet. Place the ring, seam side down, around the bowl and tuck one end inside the other, pinching it together to seal it. Flatten the ring slightly, and using a pair of scissors, make cuts in the dough at 1 1/2" intervals around the outside edge. Hide a doll or candy inside the bread. You can place strips of candied orange peel in the cuts to create the look in the photo at the top of the recipe. Cover with greased plastic wrap and let rise until nearly doubled (about 30 to 40 minutes). To bake: Once the dough is shaped and is rising for the second time, preheat the oven to 350°F. When the dough is risen, remove the plastic wrap, and brush the top with beaten egg. Place the candied cherries (cut in half) in the spaces between the slits in the dough, and decorate with nuts as desired. Bake the bread for 25 to 30 minutes, covering the loaf loosely with foil after the first 15 minutes, as it will brown quickly. Remove the bread from the oven when the inner parts of the slits look cooked and the interior measures 190°F when measured with an instant-read thermometer. Cool the bread on a rack. Yield: 1 loaf, 16 servings. View Full Size

Post# 1020084 , Reply# 36 1/4/2019 at 09:01 (1,931 days old) by Ultramatic (New York City)
Checkrate/Likes Father Kyle Schnippel’s Linzer Cookies Linzer Cookies are a buttery treat covered with a dusting of powdered sugar, what’s not to love? This recipe has a touch of mint in the cookie itself (a little goes a long way!) to balance out the sweetness of the strawberry filling. The cookies are dye cut and that assembled into a sandwich cookie to make a pleasing effect on the eye before a (hopefully!) pleasing effect on the tongue! Strawberry Mint Linzer Cookies Ingredient List: Cookie batter 250 g butter 125 g sugar 4 g salt 2 eggs 4 g mint extract 375 g flour filling: 288 g strawberries 100 g sugar 1 tbsp cornstarch powdered sugar Directions: mix to combine butter, sugar, salt; not to full ‘cream’ stage add eggs and mint extract (a little goes a long way!) mix in flour until consistent place dough in freezer for 30 minutes or in refrigerator for 4 hours meanwhile, cut tops off strawberries and add filling ingredients to medium sauce pan bring to boil for 15 minutes strain into small bowl with a fine mesh metal strainer and cool to room temperature Once dough is chilled to solidify butter, roll out cookie dough onto baking mat Using a dye, cut cookies (tops and bottoms; identical shapes, tops have a design cut out of the middle) rechill cookies for 30 minutes on baking sheet; pre-heat oven to 350 degrees F bake for 12 minutes cool, spoon or squeeze bottle filling onto base of cookies cover tops in powdered sugar, place tops on the bottom cookie View Full Size

Post# 1020133 , Reply# 37 1/4/2019 at 18:07 (1,931 days old) by vacbear58 (Sutton In Ashfield, East Midlands, UK)
Checkrate/Likes 1 *Gift of the Magi Bread* Louis That recipe sounds like it would be wonderful any time of year, thanks for sharing :)

Post# 1020135 , Reply# 38 1/4/2019 at 18:15 (1,931 days old) by Ultramatic (New York City)
Checkrate/Likes My pleasure Alistair!

Post# 1026032 , Reply# 39 3/2/2019 at 05:36 (1,874 days old) by Ultramatic (New York City)
Checkrate/Likes *Carnation Cook Book*

Post# 1026033 , Reply# 40 3/2/2019 at 05:40 (1,874 days old) by Ultramatic (New York City)
Checkrate/Likes *57 Prize Winning Recipes From H.J. Heinz Co. 1957*

Post# 1026034 , Reply# 41 3/2/2019 at 05:43 (1,874 days old) by Ultramatic (New York City)
Checkrate/Likes *Carnation Cook Book*

Post# 1026035 , Reply# 42 3/2/2019 at 05:47 (1,874 days old) by Ultramatic (New York City)
Checkrate/Likes *100 Glorified Recipes (Carnation 1932)*

Post# 1026036 , Reply# 43 3/2/2019 at 05:51 (1,874 days old) by Ultramatic (New York City)
Checkrate/Likes *Swan's Down Cake Flour Cookbook*

Post# 1026037 , Reply# 44 3/2/2019 at 05:55 (1,874 days old) by Ultramatic (New York City)
Checkrate/Likes *21 New Ways to Serve Hamburger*

Post# 1026038 , Reply# 45 3/2/2019 at 06:02 (1,874 days old) by Ultramatic (New York City)
Checkrate/Likes *All About Sausage, 1973*

Post# 1026117 , Reply# 46 3/2/2019 at 22:40 (1,874 days old) by Ultramatic (New York City)
Checkrate/Likes *Mix Around With Cranberry Juice, Ocean Spray, 1966*

Post# 1026118 , Reply# 47 3/2/2019 at 22:45 (1,874 days old) by Ultramatic (New York City)
Checkrate/Likes *The Knox Gelatine Cookbook, 1977*

Post# 1031641 , Reply# 48 5/3/2019 at 01:14 (1,813 days old) by Ultramatic (New York City)
Checkrate/Likes *Foods & Cookery 1973* View Full Size

Post# 1034391 , Reply# 49 6/4/2019 at 15:01 (1,780 days old) by Ultramatic (New York City)
Checkrate/Likes *Good Housekeeping, March 1951*

Post# 1034394 , Reply# 50 6/4/2019 at 15:09 (1,780 days old) by Ultramatic (New York City)
Checkrate/Likes *Calendar of Meat Recipes, 1938*

Post# 1034395 , Reply# 51 6/4/2019 at 15:13 (1,780 days old) by Ultramatic (New York City)
Checkrate/Likes *The Bread Basket, 1941*

Post# 1035568 , Reply# 52 6/17/2019 at 17:22 (1,767 days old) by Ultramatic (New York City)
Checkrate/Likes *Royal Cook Book 1939*

Post# 1036987 , Reply# 53 7/2/2019 at 19:39 (1,752 days old) by Ultramatic (New York City)
Checkrate/Likes *It's Buttermilk Time; Delicious Buttermilk Recipes - 193*

Post# 1038297 , Reply# 54 7/15/2019 at 07:05 (1,739 days old) by Ultramatic (New York City)
Checkrate/Likes *New Recipes for Good Eating, 1948*

Post# 1038414 , Reply# 55 7/16/2019 at 09:47 (1,738 days old) by Ultramatic (New York City)
Checkrate/Likes *Family Circle 1958*

Post# 1038684 , Reply# 56 7/19/2019 at 01:18 (1,736 days old) by Ultramatic (New York City)
Checkrate/Likes *Swans Down 1942*

Post# 1038685 , Reply# 57 7/19/2019 at 01:22 (1,736 days old) by Ultramatic (New York City)
Checkrate/Likes *Woman's Day 1952*

Post# 1038891 , Reply# 58 7/20/2019 at 23:50 (1,734 days old) by Ultramatic (New York City)
Checkrate/Likes *Womans Day 1954*

Post# 1038976 , Reply# 59 7/21/2019 at 16:47 (1,733 days old) by Ultramatic (New York City)
Checkrate/Likes *Family Circle 1968*

Post# 1039435 , Reply# 60 7/25/2019 at 17:18 (1,729 days old) by Ultramatic (New York City)
Checkrate/Likes *Ladies Home Journal 1959*

Post# 1039436 , Reply# 61 7/25/2019 at 17:23 (1,729 days old) by Ultramatic (New York City)
Checkrate/Likes *Ladies Home Journal 1959*

Post# 1039437 , Reply# 62 7/25/2019 at 17:25 (1,729 days old) by Ultramatic (New York City)
Checkrate/Likes *Ladies Home Journal 1959*

Post# 1039439 , Reply# 63 7/25/2019 at 17:30 (1,729 days old) by Ultramatic (New York City)
Checkrate/Likes *Knox Gelatine Cookbook 1943*

Post# 1039440 , Reply# 64 7/25/2019 at 17:33 (1,729 days old) by Ultramatic (New York City)
Checkrate/Likes *Ladies Home Journal 1959*

Post# 1039443 , Reply# 65 7/25/2019 at 17:47 (1,729 days old) by Ultramatic (New York City)
Checkrate/Likes *Betty Crocker's Frankly Fancy Foods 1959*

Post# 1039444 , Reply# 66 7/25/2019 at 17:56 (1,729 days old) by ea56 (Cotati, Calif.)
Checkrate/Likes 3 *Re: Reply #65* �Cock Kabobs� made with 1� cubes of Vienna Sausage. All I can say is Betty had low expectations, LOL. Eddie

Post# 1039461 , Reply# 67 7/26/2019 at 03:22 (1,728 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands)
Checkrate/Likes Was Betty Crocker marketed for people with not so much cooking and baking skills?

Post# 1039468 , Reply# 68 7/26/2019 at 07:14 (1,728 days old) by jamiel (Detroit, Michigan and Palm Springs, CA)
Checkrate/Likes Betty Crocker was the nom-de-plume of General Mills, one of the big food companies in Minneapolis. She was concocted in the mid-30s, and has been used by them ever since. I think they came out with "her" first general-purpose cookbook right after WW2, and it was much more a "picture" cookbook than some of the other prominent general purpose ones (Joy of Cooking; Fannie Farmer); so far better for beginners. The other similar one was the Better Homes and Gardens, which came from the magazine. Growing up, JoC was more the bible for cooking; with more authentic/ethnic recipes, and BC and BHG were more magazine-y and product-placement-y and didn't take as much imagination to use.

Post# 1039484 , Reply# 69 7/26/2019 at 10:03 (1,728 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands)
Checkrate/Likes Thanks for the explanation Jamie, I googled Better Home and Gardens recipes and they look indeed more interesting than the Betty Crocker ones.

Post# 1039486 , Reply# 70 7/26/2019 at 10:18 (1,728 days old) by ea56 (Cotati, Calif.)
Checkrate/Likes 1 I learned to cook from watching my Mom, and also with the help of the Betty Crocker Picture Cookbook. Yes, it is very basic, but its also a great teaching cookbook, and I still refer to it from time to time. The older editions aren�t big on product placement, with the exception that whenever flour is called for in a recipe, its always Gold Medal flour, the General Mills brand. Eddie

Post# 1039739 , Reply# 71 7/28/2019 at 18:56 (1,726 days old) by Frigilux (The Minnesota Prairie)
Checkrate/Likes Reply #10: Those Jello-based salads with 7-Up were very common when I was a kid. The recipe calls for a 7-oz. bottle of 7-Up; had forgotten how small standard bottles of pop were back in the day. Does anyone drink 7-Up anymore? We always had Coke and 7-Up in the house when I was growing up. Having pop with lunch was an occasional treat. Reply #15: Have heard of, but never eaten creamed onions. Was astonished to see 18-20 medium onions fed 6-8 people. I�m assuming there was a lot of �natural gas� a few hours later, LOL. I eat Sloppy Joes frequently and have several favorite recipes. I�ll have to give the Campbell�s Minestrone Soup-based recipe a try, although I�ll probably use a standard hamburger bun rather than the toasted hot dog bun called for. Love these vintage recipes! Thanks, Louie.

Post# 1039756 , Reply# 72 7/28/2019 at 20:09 (1,726 days old) by Ultramatic (New York City)
Checkrate/Likes *You're welcome Eugene!* 7-UP is still widely available here. We were never much 7-UP drinkers in my home when I was growing up, although I do recall it being used often to mix cocktails. We drank mostly Coke, Kirsh (a local brand that came in many different flavors), Fresca, Lipton's Iced Tea and Wylers Funny Face for me. Sometime in the early 70's we switched over to Pepsi. I was particularly addicted to Pepsi Light. I never forgave Pepsico for discontinuing it. Today, it's still Pepsi albeit Diet, Fresca, Sunkist Orange, Schweppes Ginger Ale and Lipton's iced tea.

Post# 1039757 , Reply# 73 7/28/2019 at 20:15 (1,726 days old) by Ultramatic (New York City)
Checkrate/Likes *Good Housekeeping's Appetizer Book, 1958*

Post# 1039763 , Reply# 74 7/28/2019 at 20:54 (1,726 days old) by jamiel (Detroit, Michigan and Palm Springs, CA)
Checkrate/Likes That curried tuna spread is akin to something I've made with tuna, cheddar cheese and applesauce with curry to season...mix it together in the blender.

Post# 1040184 , Reply# 75 7/31/2019 at 16:39 (1,723 days old) by Ultramatic (New York City)
Checkrate/Likes *Good Housekeeping 1948*

Post# 1041695 , Reply# 76 8/14/2019 at 08:42 (1,709 days old) by Ultramatic (New York City)
Checkrate/Likes *Thrifty Recipes For Wholesome Food for 2 and 4 and 6 1942*

Post# 1041696 , Reply# 77 8/14/2019 at 08:46 (1,709 days old) by Ultramatic (New York City)
Checkrate/Likes *Thrifty Recipes For Wholesome Food for 2 and 4 and 6 1942*

Post# 1041699 , Reply# 78 8/14/2019 at 08:54 (1,709 days old) by Ultramatic (New York City)
Checkrate/Likes *Thrifty Recipes For Wholesome Food for 2 and 4 and 6 1942*

Post# 1041701 , Reply# 79 8/14/2019 at 08:57 (1,709 days old) by Ultramatic (New York City)
Checkrate/Likes *Thrifty Recipes For Wholesome Food for 2 and 4 and 6 1942*

Post# 1041747 , Reply# 80 8/14/2019 at 15:20 (1,709 days old) by twintubdexter (Palm Springs)
Checkrate/Likes 3 *Thought it would be OK to insert this...* If you have an interest in food development in the U.S. try and catch this mini-series that just aired on The History Channel. I know they repeat programs. It was fascinating with very professional actors portraying individuals like Milton Hershey, Clarence Birdseye and Marjorie Post. I couldn't turn it off. View Full Size

Post# 1041762 , Reply# 81 8/14/2019 at 17:38 (1,709 days old) by Ultramatic (New York City)
Checkrate/Likes 1 Fascinating! Thanks Joe!

Post# 1041763 , Reply# 82 8/14/2019 at 17:52 (1,709 days old) by luxflairguy (Wilmington NC)
Checkrate/Likes IT was a great show! I recorded it to watch again and got a great book about Hershey and Mars at the library! Greg

Post# 1042587 , Reply# 83 8/23/2019 at 18:12 (1,700 days old) by Ultramatic (New York City)
Checkrate/Likes *Swanson Simply Delicious 1999*

Post# 1042703 , Reply# 84 8/25/2019 at 09:28 (1,698 days old) by Ultramatic (New York City)
Checkrate/Likes 1 *Cooking With Carnation 1960*

Post# 1042756 , Reply# 85 8/26/2019 at 09:13 (1,697 days old) by Frigilux (The Minnesota Prairie)
Checkrate/Likes 2 It was meant to be: After not noticing them for many years, I saw jars of dried beef slices in the grocery store yesterday. Don't recall ever using it before, but am definitely going to make the 'Creamed Dried Beef In 5 Minutes' and the 'Last Minute Chili.' Might even have to try the Spicy Cole Slaw. Have become a bit bored with my go-to slaw. Have several cans of evaporated milk in the pantry with encroaching use-by dates, so these 1960 Carnation recipes fill the bill . Am interested to see what chili using evaporated milk will be like. Perfect timing, Louie and thanks as always for your efforts!

Post# 1042757 , Reply# 86 8/26/2019 at 09:19 (1,697 days old) by Ultramatic (New York City)
Checkrate/Likes You're welcome Eugene! Bon appétit!

Post# 1042758 , Reply# 87 8/26/2019 at 09:19 (1,697 days old) by Ultramatic (New York City)
Checkrate/Likes *Household Magazine 1958*

Post# 1042759 , Reply# 88 8/26/2019 at 09:28 (1,697 days old) by Ultramatic (New York City)
Checkrate/Likes *Cooking With Carnation 1960*

Post# 1043006 , Reply# 89 8/29/2019 at 04:39 (1,694 days old) by Ultramatic (New York City)
Checkrate/Likes *Cuisine At Home 2002*

Post# 1043017 , Reply# 90 8/29/2019 at 08:06 (1,694 days old) by Frigilux (The Minnesota Prairie)
Checkrate/Likes 1 Made the Olive-Nut Loaf in Reply #87 and it was a hit with company last night! Served it with a tub of that spreadable Philadelphia brand vegetable cream cheese and some pimiento cheese I�d made earlier in the week. Had to slice it fairly thick to keep the olives and nuts from popping out, but it was good and so very retro. Next time: Want to try making it in mini loaf pans so a couple of loaves can be kept on hand in the freezer.

Post# 1043021 , Reply# 91 8/29/2019 at 08:53 (1,694 days old) by chachp (North Little Rock, AR)
Checkrate/Likes *Olive Loaf* I saw that recipe the other day and thought about making it. What is considered sweet milk? We only drink either almond milk or lactose free milk. Usually lower fat versions. Do you think I could use one of those?

Post# 1043026 , Reply# 92 8/29/2019 at 09:23 (1,694 days old) by jamiel (Detroit, Michigan and Palm Springs, CA)
Checkrate/Likes 1 Sweet milk...i.e not buttermilk. Either of your milks would be fine.

Post# 1043033 , Reply# 93 8/29/2019 at 10:30 (1,694 days old) by Ultramatic (New York City)
Checkrate/Likes *7 Selected Swans Down Recipes 1927*

Post# 1043046 , Reply# 94 8/29/2019 at 12:09 (1,694 days old) by Frigilux (The Minnesota Prairie)
Checkrate/Likes chachp: Sweet milk is what we now call whole milk. Given the choice between lactose-free milk and almond milk, I�d use lactose-free milk in baking recipes. I drink unsweetened almond milk but almost always use dairy milk in recipes. Almond milk hack: If you�ve ever tried to make pudding using instant pudding mix with almond milk, you get what amounts to slightly thickened chocolate milk. Some call it �milk soup.� Fear not, pudding can be made with almond milk by altering the package directions. Use only 1- 1/4 cups of almond milk for a standard-sized box of pudding mix (4 servings size). Pour almond milk over pudding mix in bowl. Beat with hand mixer (or use a whisk) until it thickens. If it is too thick, add 1 tablespoon of almond milk at a time, beating between each addition, until the pudding achieves the thickness you desire.

Post# 1044116 , Reply# 95 9/7/2019 at 17:18 (1,685 days old) by Ultramatic (New York City)
Checkrate/Likes *The Candy Book 1938*

Post# 1044255 , Reply# 96 9/9/2019 at 02:54 (1,683 days old) by chachp (North Little Rock, AR)
Checkrate/Likes *Olive Loaf* Thank you Eugene. At your suggestion, I made the olive loaf using the Lactose free milk and it came out really nice. It's a dense loaf but has a pretty good flavor. A little cream cheese takes it to the next level. I had green olives stuffed with Garlic and Jalapeño. I used those and it added a nice flavor. I really like these old recipes. I think I will try more of them. Photos... < > Photo 1 of 3 View Full Size

Post# 1044350 , Reply# 97 9/9/2019 at 19:28 (1,683 days old) by Ultramatic (New York City)
Checkrate/Likes That looks delicious Ralph.

Post# 1044352 , Reply# 98 9/9/2019 at 20:05 (1,683 days old) by norgeway (mocksville n c )
Checkrate/Likes *I love* These old recipes Im going to make that carrot pie for sure

Post# 1044384 , Reply# 99 9/10/2019 at 03:27 (1,682 days old) by chachp (North Little Rock, AR)
Checkrate/Likes *Carrot pie sounds good* Thank you Louis. Does anyone know what sieved carrots are? I tried googling it but don't seem to come up with anything. Is that a cooked carrot through a food mill or something?

Post# 1044389 , Reply# 100 9/10/2019 at 04:27 (1,682 days old) by Ultramatic (New York City)
Checkrate/Likes *Exactly.* You put boiled/cooked carrots through a food strainer (sieve). View Full Size

Post# 1044392 , Reply# 101 9/10/2019 at 04:42 (1,682 days old) by Ultramatic (New York City)
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