(no subject)

[misstia]

The top one makes me gag....can you imagine??

Women's Day August 1960....

Comments

[nosyparker.livejournal.com]

Shrimp Lamaze? Is that, like, a labor-breathing method for crustaceans? Or is it so named because, if you eat it, you start going "HEE-HEE-HEE-HOOOOOOO"?

[misstia]

LOL

[amelia-eve.livejournal.com]

This suggestion is much more palatable than my first instinct, which was that the salad looked like a placenta.

[dantc.livejournal.com]

I don't understand what the tagline at the bottom of the ad has to do with the recipes above it.

[tvini.livejournal.com]

Maybe good things happen if you cook with it, but I imagine bad things happen to you if you eat this grot.

[crickie.livejournal.com]

Probably nothing. Most likely it was the tagline they were using at that time. All companies change from time to time. For example, McDonald's current "Im lovin it." They use it at the end of every commercial, even though not all of the commercials relate. Their past tag lines "You deserve a break today." or "We love to see you smile." didnt always relate to the commercials either.

[glass-houses.livejournal.com]

CREAMY TUNA MOLD EWWW.

[albear.livejournal.com]

Tuna salad jello? Gross!

[atomic-seamonki.livejournal.com]

On the Creamy tuna salad: I think I just threw up in my mouth a little. :(

[danbearnyc.livejournal.com]

Just think of the recipes that didn't make it out of the Campbell's test kitchens...

[outsdr.livejournal.com]

I am so going to make these.

[misstia]

REALLY?? Will you post pix and give a review? you're very brave!

[outsdr.livejournal.com]

I will! I'll probably wait until the next office party. But I simply adore vintage recipes like these, and trying them. But I promise when I do make it, I'll let everyone know!

[misstia]

oh gee, i have all kinds of old cookbooks that give recipes for like jello molded MEAT and really gross things like that....i like to read the old recipes like that, but i wouldn't make some of them....

[outsdr.livejournal.com]

I LOVE those kinds of cookbooks! I really like the photography that was sued, the super-saturated colors. And a lot of the recipes would never be published these days. One of my favorite recipes I have is for a frozen chocolate pie that's made with eight raw eggs .

It tastes amazing tho.

[misstia]

oh wow, i was looking at a cookbook last night that had 300 recipes for eggs and it was amazing how often raw eggs were used!! in old cookbooks---which i have a lot of---raw eggs were used very often....

and another cookbook i was reading last night had eggnog recipes with a dozen+ raw eggs....

those things would never fly today...

the photographs are great to look at in those, i agree....

[outsdr.livejournal.com]

You and I should start a new comm for vintage recipes.

[misstia]

i'm game!!! is vintage_recipes already taken???

i've got lots of those little cookbooks from the 50's 300 recipes for eggs, 250 ways with leftovers, etc....i've got a Joy of Cooking from the early 40's...another cookbook from the 40s that has a chapter on how to eat sensibly with your food ration cards....and my favorite cookbook from 1890!!! that has quite a few gems in it!!!

[outsdr.livejournal.com]

Nope, it's available, and I just created it!

http://community.livejournal.com/vintage_recipes/

This is going to be fun.

[misstia]

cool....should it be scans or trascriptions or what??

[outsdr.livejournal.com]

I think nice clear scans first, scanned pictures and transcriptions (if the scan can't be read) second, and transcriptions third. What do you think?

[misstia]

oops...i just transcribed a recipe from my fav. OLD cookbook....

i'll go scan something to atone for that!!!

yeah, pictures would be good, and if you can't clearly read the recipe, then transcribe it....

[outsdr.livejournal.com]

I've got a lot to get to work on as well. This is going to be a blast!

[badcat42077.livejournal.com]

You guys are awesome. Can anyone join?

[misstia]

absolutely!!! vintage_recipes please join!!!

[misstia]

oops...should have given a direct link....

vintage_recipes

:)

[badcat42077.livejournal.com]

Yaaaay!

::runs off to join::

[outsdr.livejournal.com]

Yes! The more the better!

[bigkidsid.livejournal.com]

mmmmmmmmm - soup jello

[amelia-eve.livejournal.com]

I'm just really relieved that it uses plain gelatin. The Jell-O ads always try to use lemon in savory dishes and it's much scarier than simply using unflavored gelatin to set something in a mold. You probably consume a lot more gelatin than you realize. What do you think is giving body to all those 'creamy' low-fat products? Read your yogurt next time and see how much gelatin is in there.

[misstia]

I don't see any gelatin in my yogurt...the ingredients are:

Cultured pasteurized organic nonfat milk, naturally milled organic sugar, organic cocoa, inulin, organic natural vanilla flavor, pectin, vitamin D3...

i think pectin is a forming agent....but it's low on the list....

[amelia-eve.livejournal.com]

Pectin is a starch derived from apples. It has been used for decades to make jellies and jams.

But next time you are in the supermarket, take a look at some of the more commercial commercial stuff like Danon, especially in the fat-free varieties. Non-fat yogurt all by itself is fairly runny unless you bulk it up with something. Gelatin products (sometimes agar, but it's not as stable) are used in such unlikely fat-free products as mayonnaise, salad dressing, and fat-free "sour cream". (What I find more disturbing is how heavily these fat-free products are sweetened as some sort of compensation mechanism. I bought some fat-free salad dressing in sun-dried tomato flavor without reading the label first. Imagine my horror when I got home and tasted it, then read the ingredients; yup, corn syrup was number one.)

[misstia]

oh i know...i always tell my yogurt eating friends to get Stonyfield Farm yogurt cuz it's organic and NATURAL....i have a friend who persists in saying DANON is healthier!!!

i think corn syrup should be BANNED....can you imagine how many less diabetics there'd be??