I love finding a decent recipe on an ad because building posts like this one chalenge both the foodlover and the designer in me. And old ads are always more fun to work with because the illustrations usually are drawings like this superb watercolour and not photos – Ted
A recipe from an ad for the American Wine Advisory Board
published in LIFE magazine November 26. 1945
Bring out the goodness – with wine
This chicken fricassee can start you on a test of some pleasurable eating. You serve the chicken steaming hot. Then pour a glass of California Sauterne or an other good white wine, well chilled – and taste the wine and food together.
A rather surprising waffle recipe for scandinavians who do not serve waffles for breakfast, but more like we would serve cakes. A waffle recipe without sugar or other sweetening would of course then seem a little strange to us.
This book has a lot of great illustration in down toned colours that really caught my attention. I have not tried to brighten up the colours, just given them a little more depth as they probably would have lost some over the last close to 75 years – Ted
A classic mid-century recipe found at goodhousekeeping.com
After the war, celebrated cookery writer Elizabeth David heralded a new, imported cooking culture, popularising French classics such as this beef bourguignon. The dish became popular in Britain in the 1940s. This version is bulked up with vegetables, much as stews would have been at the time due to the rationing.
I can clearly see when studying my collection of old cook books that Scandinavia followed suit about five years later. A remarked interest in Continental cooking, particular French began around 1950 – Ted
From the ad text
Bake him a gingerbread
Little touches like home-baked bread and cake, a thermos filled with old-fashioned soup, or a small jar of his favourite salad, make a box lunch much more like a meal at home.
The fact is, every hard-working man in our war industry deserves and needs heartier, tastier food than the average box lunch offers. The gingerbread pictured on this page is one part of a perfect answer. It’s light, velvety satisfying. It is well-blessed with homemade taste.
Try this tested recipe. It will make sufficient gingerbread for several generous lunch box servings plus enough for two dinners for a family of four. And it’s easy to bake when you use home-type flour like Kitchen Craft.
A fairground classic recipe found on lostrecipesfound.com
Here’s a little-known fact: Early corn-dog purveyor Ed Waldmire, Jr., wanted to call his corn-dog stand “The Crusty Cur”….his wife convinced him to change the name to “Cozy Pup.” Like most other American fried-food-on-a-stick, batter-fried weiner wands have state fair connections.
Vaudeville actors Carl and Neil Fletcher abandoned their Dallas song-and-dance act tent show in 1938 when the Texas State Fair offered them the chance to operate a food booth. The two had read about a man in the Oaklawn neighbourhood of Dallas who was baking corn-battered hotdogs in moulds, and the idea intrigued them, so the brothers set out to improve on the product. They perfected their batter-dipped and fried corn dog in time for the 1942 Texas State Fair.
Easy, portable and quick, corn dogs soon became fast-food-restaurant darlings. Cozy Dog Drive-in in Springfield, IL claims first-to-market status (1946) but restaurateur Dave Barham started selling at Hot Dog on a Stick in Santa Monica, CA, that same year.