The Fondue Cookbook
Fondue was the hip food trend back in the day. (Never mind that the Swiss had been doing the fondue thing for centuries.) It was quite chic for my Midwestern small town upbringing. Naturally, any cheese related food trends are sure bets in the Midwest. This book is just okay. I am sure most foodies would be appalled at the use of canned soup. The recipes are pretty standard and this book needs some decent artwork. I did enjoy reading about Welsh Rabbit or Rarebit. As a kid, I was sure it was something to do with rabbits from Wales.
Recipes On Parade
Favorite Recipes Press
All the salads you can possibly imagine are here in this book. Very few recipes featuring traditional greens, but of course the staples of potato salad, macaroni salad and our good friend Jell-o are featured the most. Jell-o based food is a popular topic here at ALB and as a Midwesterner, I grew up with just about every iteration of jello known.
Without a doubt, molded food was quite the trend from the late 1950s through the 1970s. My mom still has a collection of molds and I know I was given my share when I got married in the early 1980s. I don’t mind the basic sweet jello from my childhood, but I will draw the line at the molded beet and cabbage salad featured in the 3rd picture below. It’s so wrong on so many levels.
Indulge yourself with more Jell-o based cooking:
Joys of Jell-o
I’ll admit it. I have a certain fondness for the old cookbooks, especially the ones with molded food. We have featured quite a few over the years, but I think this one might be a favorite. Nearly every page has a recipe or two that takes creative to a whole new level. You can see the yellow frozen jello loaf below. Looks okay so far. Then we move to the next picture, which has a melon filled with jello. Unfortunately we can’t tell from the black and white picture what flavor of jello was inflicted upon the poor melon, but the recipe suggests lime or red. I shudder to think what flavor is “red,” rather than cherry or strawberry.
But wait, there is more! Now we jump to some savory jello recipes featuring tuna, tomatoes, and cabbage. As a child of the Midwest in the 1960s, of course I love jello. But please, let jello just be jello.