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.
The Low-Cost Cookbook
Straight from a library shelf to your kitchen! You will love recipes like chicken cacciatore with prunes or a molded apple blue cheese salad. I am sure your mouth is watering from all of these wonderful foods. As a child of the 1960s, I can say that no fancy meal would be complete without a jello mold with fruit cocktail.
I know that future generations might need to stroll down a gastronomic memory lane, but does it have to be this cookbook? It’s a bit embarrassing. For those that love the truly awful in cooking, may I direct your attention to Retro Recipe or James Lilek’s Gallery of Regrettable Food. You won’t be disappointed, but you will feel a bit nauseated.
Naturally, the warm summer is a perfect time to break out the cold food. As you can guess, one of the stars of this cookbook is our old friend gelatin. I believe that appetizing fish dish on the cover is salmon in aspic. As a Midwesterner, I can appreciate versions of jello like no one else. I will have marshmallows and fruit cocktail in mine, please. However, this aspic/fish combo seems to be everywhere in cookbooks from this era. I don’t get it and I don’t remember ever seeing it when I was a kid. Perhaps this type of cooking was too sophisticated for my delicate central Illinois upbringing.
Of course cookbooks are a favorite here at ALB and I do think that public libraries should pay attention to food fashions. I can’t imagine this book flying off the shelf anytime soon.