Brace yourselves for Dairy

You Ate What? 16 comments

Dairy dishes cover300 Tasty, Healthful Dairy Dishes
Culinary Arts Institute
1940

Submitter: Hold onto your stomachs for this one. Just when you think you have found everyone of these items for the series, another mystery stained volume appears like a zombie crawling out of a hefty bag. I hope this won’t spoil anyone’s lunch!

Holly: Instant recognition after an egg cookbook! Dairy is so 1940.

Mary: Thank God this is in black and white. I think if we saw the Green Pea Ring recipe all decked out in a pea color, it could cause some kind of trauma.

beans

cauliflower

green pea ring

salads

desserts

prune flip

16 comments

  1. Yes, I am sure, per the caption, that the green pea ring will definitely be “a luncheon to be long remembered.”

  2. To be fair, they don’t claim the green pea thing is any good, just that it’ll be remembered a long time. I have very, very strong memories of the appalling things that passed as “food” at my grandparents’ house.

  3. As is always the case with recipe books, one must ask the question: “Would this fit in ‘The Gallery Of Regrettable Food?'” And since one of the tomes from this series has already made it there, the next question is “Egg crates or just send it to Lileks?”

    I vote for the latter.

  4. I cant even imagine how bad this libraries budget has been in order to keep this.

    1. I feel like it was more of antient librarian who couldn’t discard it because it reminded them of THE WAR and consequent conservation of everything. Possibly a traumatic-cause occupational “blind spot” and not out-of-touchness.

  5. It will be “long remembered”, but not fondly. More like “frequently appearing in the luncheon-goers’ nightmares”.

    Really glad I’d already eaten my yogurt before I saw this. I had a brownie that didn’t quite work, so I crumbled them into it. THAT’s a memorable dairy product, with minimal fuss.

  6. “luncheon”, “de luxe”, “milk shake”, “sirup” – tell me its 1940 without telling me its 1940.
    And the photography isn’t the problem, the _ideas_ are: prune whip, orange nog (!‽!), and MAPLE FIZZ (can only be an ENEMY PLOT to drive a wedge between the US and Canada during the war)!!!!

  8. My mother is 90 and still a good cook who doesn’t like others in her kitchen, so still serves us (middle aged) kids (usually) tasty fare. On a recent visit, however, she set before me the most revolting meal… ‘What’s this?’ I enquired, trying to force a few mouthfuls down. ‘Something we had IN THE WAR,’ she replied with pride, ‘Corned Beef Hash’. Yuk!

    1. I like corned beef hash, heated up in a (preferably cast iron) skillet so that there is a nice crust on one or both sides, and with a fried egg on top (with runny yolk). Some ketchup to the individual diner’s taste tops it off — delicious!

    2. At least once a month my mother would make corned beef hash… with canned corn beef. The first time my wife came home from the store with real corned beef, I didn’t even recognize it. Turns out it’s pretty good! I went out and bought a can of corned beef just to show here what I grew up with. She was suitably horrified.

    3. That could be good – with good ingredients. Anyway she sounds like the kind of granny-o that I would enjoy meeting, listening to, … ((:

    1. If you forget it is food, you can imagine all the things the name might describe. A wrinkly old dude doing “the flip” (was that ever a dance?)…

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