Text from the booklet: The only real rival of “Star” Ham is Armour’s “Star” Bacon. In uniform quality it is equally dependable for it has the same famous Fixed* Flavor. The mildness and sweetness of this choicest bacon are distinctive, As a breakfast delicacy, it is admittedly unsurpassed. Wherever finest foods are served – on dining cars, in prominent hotels and elsewhere – it is a familiar item on the menus.
Armour & Company published a series of these cookbooks promoting their hams and bacon in the 1920s and 1930s, all with very artistic illustrations like this one. If you like to download this cook book in pdf format, click the title below.
A spicy Thai soup recipe found on godt.no
A lovely warming soup with lots of flavor that will make a family favourite at the first go. Make some extra, freeze it and you have a delicious quick dinner for a buzy day.
The easter holiday is getting close and those who haven’t had enough of snow and skiing yet here in Norway head for the mountains. The more sensible of us stay at home and enjoy the budding spring. What ever we choose, labouring over the pots and pans is a thing to avoid when in the holiday mood, so here’s a quick and easy stew for you
This tasty dish is the Moroccan reply in Frenc’s well known ratatouille. It is similar to the French dish only better if you let it mature a few days in the refrigerator. The flavours go together making a firework of tastes.
The crispy iceberg lettuce is a refreshing contrast to the strong flavor of the meat sauce. The yogurt has a cooling effect and works well as a side dish. Wholemeal bread and a salad of green beans and squash are excellent accessories.
Goulash (Hungarian: gulyás [ˈɡujaːʃ]) is a soup or stew of meat and vegetables, seasoned with paprika and other spices. Originating from the medieval Kingdom of Hungary, goulash is also a popular meal in Central Europe, Eastern Europe, the Netherlands, Belgium, Switzerland, Scandinavia and Southern Europe.
Its origin traces back to the 9th century to stews eaten by Hungarian shepherds. Back then, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep’s stomachs, needing only water to make it into a meal. It is one of the national dishes of Hungary and a symbol of the country.
In the early sixties spaghetti started to turn up at Norwegian grocers. Some had heard of it before, a very few had tasted it, but most people hadn’t a clue about what to do with it. But did that stop them from buying it, far from. This new thing had to be tried. The result was as you can see from the picture, for years spaghetti was served in Norway as you would potatoes – Ted 😉