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You Ate What?

Food, cookery and entertaining

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Bringing home the bacon

 

The Working Wives’ Cookbook
Zavin and Stuart
1963

This was published before there were a lot of choices in convenience foods and people didn’t really eat out as much as they do now. These ladies did it by making everything ahead of time. They are also big proponets of appliances, especially the dishwasher, which was pretty rad for the early 60s. The recipes aren’t that interesting, but they do work for the time and place. I also figure that this was probably pretty radical concept for a cookbook in the early 60s.

Unfortunately, there really isn’t a discussion of hubs getting up and helping out.

Mary

More Tips for those working women:

Working Parents

But who will do the cooking and cleaning?

Be a Guilt-Free and Organized Working Mother

100 Tasty Ways to Please Your Family

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Microwave It!

The Microwave Cookbook
Spencer
1978

Submitter: Here is another great book in microwavable cooking from 1978 found on shelf at my local public library. It’s got your typical unappealing photos of food. I also question if modern microwaves work the same way an older one would have worked in 1978? I think the wattage is different now? Either way, I think this one is an easy weed.

Holly: I would never think to cook half of this stuff in a microwave! I use the microwave as a quick tool to heat up soup for lunch at work, or to thaw frozen meat, but that’s about it. What am I doing with my life, spending time cooking on a stove??

More Microwave Cooking:

Foiled Again

Microwave Gourmet

A Magical Microwave

Zap It!

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Appetizers, Anyone?

Hors d’oeuvres
Appetizers, Spreads and Dips
Sunset Cookbooks
1976

This came through my library’s donation pile the other day and of course someone said I just had to have this delicious example of late 1970s cocktail party food. Honestly, this could have been my parents’ party. I know both my mom and I sported the neck scarf look on more than one occasion and “harvest gold” along with avacado green were THE colors of the late seventies.

The recipes are right out of the 1970s handbook and aren’t too bad and very typical of what would be served at a generic house party in the Midwest in the late 1970s. (Although I can say I never did get to try Tofu Teriyaki Appetizers.)

Have a groovy time in the kitchen with these fab recipes.

Mary

Cookbooks from long ago:

Salmon Jello, Anyone?

It’s Congealed!

The Big Salad

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