amylsacks' photos

That black stuff near his face isn't a defect in the image. I think it symbolizes that he's humming along with the wall-mounted reeds. Also, I have no idea what he's holding on his lap. Maybe a really big thumb piano? From the April issue of House Beautiful magazine.

"Luakaha Falls, Photographed in Hawaii by Anton Bruehl." Yes, it's good to have these reminders. I'll never forget that time I accidentally grabbed some pineapple that had been grown and canned in the Yukon. From the July issue of Family Circle magazine.

Other recipes: Turkish Hard-Boiled Eggs, Tahitian Miti Hari (hand-shredded coconut seasoned with onion, salt and pepper and chilled), United Nations Platter (a bunch of the other snacks all massed on one tray), and Variety Spreads. I have a ton of cookbooks, but the Miti Hari is one recipe I've never seen before in any of them. I'm tempted to try it some time for that reason alone.

Other recipes: Pate' De Fois Gras, Peanut Butter and Bacon, Pickle Supreme (a pickle stuffed with cream cheese... uh...), Quickie Guacamole, Radish Butter, Salami Pin Wheels, Sharpies (sardines and anchovies on toast. Gah), and Salami and Eggs Bonne Bouche (ham or roast beef slices rolled with scrambled eggs in the middle).

Other recipes: Liver (with bacon, olives, or catsup), Lobster Canapes, New Roquefort Dip, Novelty Mushroom Caps, Noon Snacks (like "cheese" and peanut butter crackers that you make at home), Night Life Special (a black caviar spread), and Norwegian Oysters.

Other recipes: Ham and Chicken Squares, Herring in Sour Cream, Hot Mushrooms and Onions (as previewed in the book's intro), Hot English Muffins Creole (American cheese, bacon and tomato on a muffin. Huh.), and Idiot's Delight (kind of a forerunner of Chex Mix, but with Chinese-style noodles and Spanish peanuts).

Other recipes: Emergency Canapes (pie crust + leftover animal product + ketchup, baked), Eggplant Tid-Bits, Eggs Deviled with Chutney (or Seafood, or Bacon), Egg-Cucumber-Bacon Canapes, Frankfurters Cheese and Bacon, Garden Platter with Cottage Cheese, Garlic Cream Cheese and Anchovies (wah! they're back!), Garlic and Sour Cream, and Broiled Green Olives.

Who else breathes a tad easier as we leave behind the Anchovy Parade? Some other recipes: Chicken Livers in Sherry, Crab Au Gratin, Caviar on Hot Toast, Caviar Nests, Chopped Herring, Chicken Liver Pate, Clam and Cream Cheese, Chinese Chicken Livers, Curried Shrimp on Toast, Deviled Eggs, and Deviled Ham Biscuits.

"Every experienced hostess knows that anything can be a canape', and many a fine new combination has been the product of desperation. One of my own most successful creations was the result of unexpected guests, when in the face of an empty larder I fried up some mushrooms and onions and heaped them on hot toast. Try them sometime!..." -- from Edna Beilenson's intro Other recipes include: Anchovy Puffs, Anchovy Teasers, Anchovy Spread, American Cheese and Anchovies. Apparently it was the thing back then to down anchovies like they were handfuls of popcorn. Front and back covers of a 62-page hardback published by Peter Pauper Press, Mount Vernon, NY.

"Every evening I'm home from my job I fume, 'cause my boss is a lecherous slob I could have a stiff drink, but I 'Quik-Beat' instead And I 'arm work' that batter like it was the boss'es head!" -- part of a lullaby sung to the young Todd Rundgren by his Aunt Mary Louise From the July issue of Family Circle magazine.

"Anything-- and nearly anybody-- can make a lamp is artist Richard L. Baer's theory..." It's true. Here we see some favorites by (counter clockwise from Eleven O'Clock) Mrs. O'Leary's Cow, the CEO of the Brach's Candy Co., Mister B Natural, Rufus T. Firefly... From the October issue of Everywoman's magazine.

Of course Alex loved Julia, but even after all these years of marriage, he worried. What if this time she dissipated his manly energies by pouring out too much dressing, too soon?

I don't understand why Melmac-tossing never made it as an Olympic event. [sigh] From the May issue of Better Homes & Gardens.

Yeah. It's all sunshine and daisies until our color-minded career girl gets a perfectly good sleeve snagged in the adding machine.

Some pattern play in Photoshop.

Most of the sandwiches in this booklet look pretty good to me. I've obviously been hanging around The Land of Kraft for way too long.

Only one out of seven recipes have been molded? It's insanity, I tell you!

I usually don't think of the ideal mayo as "fluffy," but it's a free country, I guess. (L) Front/back views and (R) the first two pages of a six-page fold-out published by Kraft Foods, Chicago, Il.