"Time-Saving Meals" (2), 1954
B&W/Duotone Ads, 1953/54
Chex Cereal Ad, 1954
7-Up With Festive Foods (4), 1959
Duotone Ads, 1952
Water Maid/Mahatma Rice Ad, 1952
Del Monte Peas Ad, c1959
Invitation To Good Eating (5), 1942
Invitation To Good Eating (6), 1942
Comet Rice Booklet, c1943
Comet Rice Booklet (2), c1943
Comet Rice Booklet (3), c1943
Comet Rice Booklet (4), c1943
Comet Rice Booklet (5), c1943
Comet Rice Booklet (6), c1943
Comet Rice Booklet (7), c1943
Comet Rice Booklet (8), c1943
Comet Rice Booklet (9), c1943
USSR Shortwave Radio Card, 1976
Nabisco Shredded Wheat Promo, c1930
Nabisco Shredded Wheat Promo (2), c1930
Atlas Book of Recipes (8), 1943
All-Bran Booklet, c1930
All-Bran Booklet (2), c1930
Kretschmer Wheat Germ Booklet, c1955
A Book About Bread, c1950
3 Moulins/3 Molens Pamphlet (1), c1960
3 Moulins/3 Molens Pamphelt (2), c1960
Elegant but Easy Recipes (4), c1952
Riceland Rice Booklet (7), c1960
Riceland Rice Booklet (6), c1960
Riceland Rice Booklet (5), c1960
Riceland Rice Booklet (4), c1960
Riceland Rice Booklet (3), c1960
Riceland Rice Booklet (2), c1960
Riceland Rice Booklet, c1960
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"Creamy-Good Cooking With White Sauce", 1954
"Good cooks pride themselves on making perfect white sauce-- buttery rich, velvety smooth, seasoned just right-- for it is the base of many favorite dishes... -- Julia Lee Wright"
Okay, I'd die before I'd bake a souffle with American cheese or consider chicken "fish sticks" curry. However, the presentation here is great. The handle-less gravy boat condiment whatsits, the mysterious fruit-Sanrio fusion faces on the soup cups? Glorious! (Only those brown "legs" on the macaroni plate look sort of dubious, and anyway they're luncheon meat. So what can you do?)
From the February issue of Good Housekeeping magazine.
Okay, I'd die before I'd bake a souffle with American cheese or consider chicken "fish sticks" curry. However, the presentation here is great. The handle-less gravy boat condiment whatsits, the mysterious fruit-Sanrio fusion faces on the soup cups? Glorious! (Only those brown "legs" on the macaroni plate look sort of dubious, and anyway they're luncheon meat. So what can you do?)
From the February issue of Good Housekeeping magazine.
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