From The Silent Hostess Treasure Book (1931), Knox Gelatine
I'm interrupting the semi-regularly scheduled Midnight Sausage series to share molded food images and recipes from my personal collection of early-to-mid 20th century cookbooks. There will be aspic. There will be mousse. There will be various gelatins. All will be semi-solid and of debatable degrees of edibility.
Please feel free to shimmy and shake your way to the comments section to share your very own magical, masticable molds of yore.
From Dainty Desserts for Dainty People (1915), Knox Gelatine
I'm interrupting the semi-regularly scheduled Midnight Sausage series to share molded food images and recipes from my personal collection of early-to-mid 20th century cookbooks. There will be aspic. There will be mousse. There will be various gelatins. All will be semi-solid and of debatable degrees of edibility.
Please feel free to shimmy and shake your way to the comments section to share your very own magical, masticable molds of yore.
From The Silent Hostess Treasure Book (1930), General Electric Company Electric Refrigeration Department, Cleveland OH
I'm interrupting the semi-regularly scheduled Midnight Sausage series to share molded food images and recipes from my personal collection of early-to-mid 20th century cookbooks. There will be aspic. There will be mousse. There will be various gelatins. All will be semi-solid and of debatable degrees of edibility.
Please feel free to shimmy and shake your way to the comments section to share your very own magical, masticable molds of yore.
It is quite untrue to say that no casserole is a good casserole. After all, they have enjoyed fairly consistent
popularity over the course of the last century, though the concept has been around much longer. If all casseroles were
horrible, we wouldn't still be making them. Recipes for casseroles, however, can be downright scary. A can of sauce, a
frozen chunk of miscellaneous meat and less than appetizing vegetables, possibly added to conceal a look of produce
past its prime.
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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