When I was focusing on slow cooking
last week, I picked
up a couple of 1950s and 1960s cookbooks. Immediately all we could talk about on the Slashfood chatline was retro cookery, casseroles, and fifties recipes. We were
tittering about "Oriental cookery" and the overuse of canned, condensed soups. We were waxing eloquent
about tuna casserole. (Well, I was waxing eloquent about tuna.)
Tuesday, then, we'll be taking you back to the 1940s, 50s and 60s. We'll be making tuna casseroles 20 ways. We'll discuss MSG - then a miracle ingredient called for in nearly every cookbook - and we'll reprise our favorite meatloaf and macaroni & cheese recipes.
We'll take you through a few more vintage cookbooks, we'll explore the wonders of 50s-style Chop Suey, we'll delight in frozen peas & carrots, we'll put "hidden surprises" in everything we can. We'll bring you back 50 years to the era where "housewife" was a designation of pride and little boys wore sailor suits. Now, if you'll excuse me, I have Chicken Pie De Luxe to start baking...
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