Monday, May 30, 2011

Salmon Trout in Aspic, 1973

Wow. This Trout really got the once-over. I am particularly amused by the jaunty tuft of parsley that sits atop the trouts head, like a bad toupee. Note the tray, heavily besmirched with aspic, encases a happy little floral motif, further mocking the trouts predicament.

Photo from: The gourmet's guide to French Cooking, 1973

Monday, May 23, 2011

Springtime Potatoes

Haiku for Springtime Potatoes:

Food Stylist using
Elmer's glue as sour cream sauce
Radish stays in place

Photo From: Better Homes and Gardens Fix It Fast Cook Book, 1979

Tuesday, May 17, 2011

Lemony Salmon Tower, 1958

The caption for this recipe reads: "Tart shimmery lemon gelatin accents rich salmon flavor in this luscious molded salad. Relishes are anchovies, herring in sour cream, marinated shrimp, sardines."

If I had a cat I would make this for its birthday.

From: Better Homes and Gardens Salad Book, 1958

Skillet Potato Salad with Bologna Ring, 1967

Warning: The following image is rated R for graphic sausage imagery. 

From: Better Homes and Gardens Jiffy Cooking, 1967

Saturday, May 14, 2011

Thursday, May 12, 2011

Dill Pickle-sickles and Dip a La Spaghetti, 1967

Nothing says summer like pickle-sickles and Spaghetti dip. What's that? You want to know how to make the Spaghetti dip? "Stir 1 tablespoon of dry spaghetti sauce mix into 1 cup dairy sour cream with 1 tablespoon finely chopped green pepper. Chill."
Just like they make it in Italy.

Photo and recipe from: Better Homes and Garden Jiffy Cooking, 1967

Monday, May 9, 2011

Meat served with white sauce, 1973

Don't worry; it's totally Atkins approved.

From: The gourmets guide to French Cooking, 1973

Veal loaf coated in sauce chaudfroid and a layer of aspic, 1973

"Loaf", "coated", and "aspic" should never be used in the same recipe title.

From: The gourmets guide to French Cooking, 1973

Saturday, May 7, 2011

Frankfurter Succotash

The Pygmy Frankfurter hunts in small groups or packs. Here, we see they form a circular formation to ensnare their prey, the Lima Bean.

From: Woman's Day Encyclopedia of Cookery (Frankfurter section), 1966

Mexican Frankfurters and Eggs

The frankfurter used here alludes to what it will look like in the digestive track, leaving no need for guesswork.

From: Woman's Day Encyclopedia of Cookery (Frankfurter section), 1966