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salads

Salad Days

Recipes on Parade: Salad cover

Salads
Recipes On Parade
Favorite Recipes Press
1966

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.

Mary

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Gourmet Jell-o Recipes

joy of jello cookbook cover

Joys of Jell-o
General Foods
1960 (est)

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.

Mary

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Your Friend Mayonnaise

Correct Salads for All OccasionsCorrect Salads for All Occasions
General Foods Corporation
1931

We haven’t featured an old cookbook in a while so I was glad I found this little gem in my library travels. I think the idea that a salad could be “correct” or “not correct” was a bit interesting. I found out from the chef inside that hostesses need to match the proper salad to the proper occasion. (By the way, the chef doesn’t seem to have a name, but he looks like Snidely Whiplash.) Unlike some of our other cookbooks, these are illustrated with drawings rather than photographs and the dishes don’t look nearly as awful as black and white photos might be.

Mayonnaise for everyone!

Mary

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