amylsacks' photos

The origin of the euphemism, "I have to go powder my nose" is finally explained!

Pumpkin Pie, Mince "Pie-Ettes", Devil's Food Cake, and Salted Nuts.

Recipes illustrated: Braised Celery, Orange Shortcake, Cream Puffs ("Very small cream puffs about 1 inch in diameter can be made for afternoon tea refreshments or for canapes... Split and fill centers with finely chopped chicken or crab salad, a savory cheese mixture, caviar blended with Mayonnaise, or cream cheese blended with strawberry or marmalade") , and Apple Pie.

Those "donuts" are actually battered pineapple slices. (aka "Fritters... Substitute apples, banans, canned peaches or apricots... serve hot as a garnish with baked ham, roast chicken or game. Or serve hot as a dessert with Lemon or Pineapple Sauce.") I guess we really, really loved our pineapple rings back then. Also shown: Baked Tomatoes, Boston Baked Beans, and Stuffed Tomato Salad.

"Grapefruit halves can be broiled-- loosen sections, add a little sherry flavoring, if desired, sprinkle with brown sugar and nutmeg and brown to a golden crustiness. Or turn them into a dessert by decorating them with meringue and browning slightly..." Also shown: Canapes, Brown Stock ("May be used as a consomme'. For variation, place a half section of thinly sliced orange or lemon in bottom of each cup and pour consomme over it.") , and Chicken Croquettes.

There were at least forty of these bottom-of-the page illustrations in this book. (Beyond the first one here, which is basically a copy of the photo seen in image no. 2.) They were printed in silver ink, which doesn't scan really well, so I altered them in Photoshop for more contrast. The Chili Con Carne (second from top) is tragically underseasoned, but it sure looks nice.

Tonight, Mrs. Jane L. Hitchcock Presents...!!

The London Grill featured "loin lamb chops 1 inch thick", wrapped in lamb kidney and bacon, along with Glazed Spiced Pineapple Rings and Breaded Parsnips (!). I wonder when our anti-British sentiment will wane long enough for those to become trendy again.

It's slab-er-ific! Also, right next to this shot of an entire meal jammed together is a caution to "Avoid having the upper rack too close to the top of the oven. Do not crowd..." [snerk]

Nothing like a spotlight effect and a cute bowl of "roses" to give your Braised Beef Platter that extra razzle-dazzle!

"This Cook Book is presented to you as an aid in meal planning and in the hope that you will find new and tasty recipes to add interest to the every day food problem. "...We believe a change in method is justified if the food prepared is as good or better than that prepared in other ways, and the new way gives you a saving in time, effort or fuel..." -- Jane L. Roberts, Home Economics Director Front cover from a 100-page spiral bound cookbook, published by Roberts & Mander Stove Company, Philadelphia, PA.

Oh, damn! Who forgot to bring the ketchup? From the April issue of Everywoman's magazine.

Yes, the Baltimore Ravens are coming for a prayer breakfast next Tuesday, and I simply must look my best! Can you help me, Mrs. Evans? From the May issue of Household magazine.

(L) Advertisement, c1956. (They should've just gone all out and had an illustration of Alice Paul and her forces marching up Fifth Avenue brandishing jam jars.) (Upper R) A Photoshopped detail from an earlier 1958 ad posting . (Lower R) An illustration by Chris Ortega, from the article "Exciting New Cakes From Today's Miracle Package Mixes," published in the October 1955 issue of Western Family magazine.

Fifteen years later, they must have been growing smaller Darts, because this thing looks like it could hold my parents' model with room left over for every kid on that carousel.

"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.

One set, three channels, seven family members. Yeah, it's going to be a peaceful and joyous new year, all right! From the December 8th issue of Time magazine.

This was the first of the Pauper cookbooks I ever bought, out of a one dollar slush pile in a now defunct warehouse-sized used book emporium. Fifteen or so years later, I'm still not sure if these recipes were really meant to be taken seriously. (For example, I feel bad for the at-home cook who had to figure out the specifics of a direction like "Bake in two layers...") On the other hand, I always wished for somebody to animate McCrea's fabulous drawings. And I still do. Other recipes: Stuffed Peppers "Ricci", Shrimp Creole, Saltimbocca Florentine, Squabs In Madeira, Shrimp Soup, Turkish Shish Kabob, Tetrazzini of Oysters, Tarragon Chicken, Veal Scaloppine, Veal Scaloppine With Mushrooms (?), Viennese Malakoff Pudding, White Mountain (candied chestnuts with brandy and heavy cream), and Zabaglione.