I love finding these old cookbooks. This particular example is a publication from General Electric touting the exciting “new” features in the refrigerator. Best part are the color pictures featuring….wait for it: Surprise Loaf. (4th picture below) The aptly named Surprise Loaf contains raw cabbage, mayo, cream cheese, pimento and a few other ingredients. I believe the surprise comes from the ability to keep from throwing up after consuming.
Not only recipes, but this little cookbook offers up nutrition advice, hostessing tips, and a bit of food safety. There are even a few paragraphs devoted to the problems of hostessing when you don’t have a maid.
Cookbooks are an exciting subject for study, and I want to encourage everyone to visit Mid-Century Menu and Retro Recipe. These brave folks are taking one for the team by actually cooking and tasting many these culinary delights. For those looking for serious research and archive, hop on over to Michigan State University’s special collection on Cookery and Food, and check out Feeding America, which has highlights from this collection. The food nerd in you will love this!
This wonderful book showed up in a library book sale and of course I grabbed it! I looked up some of the house specialties from Michigan. (I love the idea of going to Oscoda to eat Tuna Casserole.You would think they would feature one of the fish from Lake Huron as a specialty.) None of the places located in cities I was familiar with even registered on my radar with the exception of New Orleans’ Court of Two Sisters and Plymouth, Michigan’s Mayflower Hotel.
According to WorldCat, there are some holdings in university collections and some large libraries which are probably appropriate places. As current travel information? Of course this is not helpful. As a culinary and marketing relic from the 50s, absolutely a winner.