Showing posts with label atomic age. Show all posts

Breakfast-in-a-Glass (1959) ★★★★




For a while now I've seen smoothie recipes floating around the internet that include oatmeal in the ingredients. As a self-proclaimed smoothie enthusiast, I found the idea nothing short of heresy. Although I can't deny the fact that oatmeal is a very nutritious food, I just couldn't allow myself add it to my smoothies, which only contained fruit, juice, and yogurt...up until now, I guess.
Since we're now right in the midst of "warm summer mornings," I decided to go for it and make this Breakfast-in-a-Glass recipe from 1959. Okay, okay, so to be fair my original plan was to make Little Y the tester, since she loves smoothies and would be oblivious to the oatmeal secretly lurking within. But I felt up to a challenge today, so I decided to just go for it and see what an oatmeal smoothie is really like for myself. Historical style, of course.

Original Recipe:



For each serving of Breakfast-in-a-Glass put 1 cup milk and 1/3 cup cool, cooked oatmeal in Mixer or other container.
Add 1/3 cup crushed strawberries (fresh or frozen) or other fruit; add sugar to taste and vanilla if desired.
Blend in Mixer or blender...or use electric or hand beater until smooth. Serve immediately.


The Verdict:

The first thing I did was make the oatmeal. I was annoyed by the extra step and too lazy to bother looking up how to properly make oatmeal, so I threw a handful in a bowl, added what looked like enough milk, and zapped it in the microwave for one minute. It came out cooked, so that was a pleasant surprise. I added the cooked oatmeal, milk, and some frozen strawberries to my blender, along with a bit of vanilla and about two teaspoons of sugar. I whizzed that until it looked smooth.
Taste-wise, this was actually not bad. I could definitely taste the oatmeal, but I didn't mind. However, texture-wise this really bothered me. The oatmeal didn't completely blend in, so it was basically strawberry milk with chunks. Not so yummy. That said, Little Y loved it and happily drank the entire glass. I think that if the oatmeal had been completely blended I would drink this again by choice, so I give this recipe four stars on that condition.






Modernized Recipe:

(Adapted from a Quaker Oats advertisement, found at jonwilliamson.com)

The original recipe is good!
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"Busy-Day" Lemon Cheesecake (1959) ★★



Today's recipe is actually sort of relevant, as I've been super busy lately! I have been meaning to post something but I just haven't been able to follow through - so sorry! I came across this recipe, which I had pinned a while back, and I thought it would be perfect. Seemed safe enough and also quick and easy.

So what am I so busy with? Well, for starters I finished my undergraduate degree! Which I started back in 2009, ha. I'm pretty proud of myself, though, to be honest. Although a bit nervous to be done school and having to actually start real real life now.
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Applesauce with red hots (1963) ★★★




On the recommendation of a reader, I decided to try out this recipe for applesauce with an interesting addition - red hots/imperials/cinnamon hearts! The combination of apples and cinnamon hearts seems to hold a soft spot in many people's hearts and memories, so I was keen to give it a go.


Original Recipe:



The Verdict:

For my "tart apples" I used crispins. I was planning on using granny smiths, but couldn't find any. Although I've just noticed the apple in the picture is red...whatever.
I started cooking my apples in a pot, but found that they weren't cooking evenly, so transferred them to a frypan. I also needed a bit of extra water.
I was frustrated that the recipe listed "bottle of red hots," which was completely unhelpful. I did a bit of quick googling but couldn't find much, except for an old bottle of cinnamon candy decorations being sold on Etsy, which seemed to have a weight of 1.5 ounces. So I decided to start with 1.5 oz and taste.

I thought this recipe was okay, but not amazing. The flavour was a bit blah, but I felt like more cinnamon hearts would have been overpowering. I think maybe using several varieties of apples and/or adding a bit of real cinnamon would improve the flavour. I can't deny that the vibrant red is very festive and fun though!





Modernized Recipe:

(Adapted from Better Homes and Gardens Junior Cook Book, found at Vintage Cookbooks & Crafts)

The original recipe is easy to follow. Cook apples to your desired consistency.
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Caramel Surprise Upside-Down Cake (1953) ★★★

I wish I had found this recipe around Halloween, because it seems like a great way to use up any leftover caramel candies. Actually, that's what my plan was...yes, I still have Halloween candy. Well - not anymore!
I have to say though, the picture of this cake isn't really appetizing. They could have tried a little harder...

Original Recipe:



The Verdict:

Two things had me worried about this recipe. Firstly, the caramel "sauce" was pretty much just brown water. I don't know if I added too much water (I eyeballed it) or if it was really supposed to be that liquidy. Secondly, even though I used the appropriate sized skillet, it was nearly overflowing from the batter plus the pineapple and caramel. I was worried about the structural stability once the cake rose.
In the end, I was a bit disappointed with this cake. The pineapple pieces didn't really embed into the cake and the caramel sauce congealed into chunks. The cake was a bit too much for the skillet, but it all came out more or less in one piece, so I guess that was okay in the end. Taste-wise, it was just okay. Mostly just boxed cake flavour. I'm not sure I would make this again, as I think its not super great for a pineapple upside-down cake. It is edible, though, so three stars.




Modernized Recipe:

(Adapted from McCall's, July 1953, found here and here)

1/2 pound CARAMELS (28 caramels)
1/2 cup HOT WATER
6 slices PINEAPPLE (one whole, others halved)
1 package YELLOW or WHITE CAKE MIX

1. In a small saucepan, melt the caramels in the hot water. Stir frequently until the sauce is smooth.
2. Preheat oven to 350F. Grease a 10 inch cast iron skillet. Pour in one cup of the prepared caramel sauce. Arrange the pineapple slices in the sauce - the whole slice in the center and the halves around the outside.
3. Prepare the cake mix according to directions. Pour into the skillet.
4. Bake for 55 to 60 minutes. Invert the cake onto a plate or serving dish and let cool.
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Basic Bavarian (c.1967) ★★★



I really wanted to have a medieval recipe up on the blog yesterday, but alas, it was not to be. Over the weekend we had Little Y's third birthday party and on top of that, our air conditioner broke and we're currently attempting to survive 42 degree weather. Needless to say, there was no way I was turning on an oven or a stove. So, I noticed a distinct lack of gelatin on this blog, and decided to do a gelatin recipe, since it requires no cooking or baking!

This recipe comes from The Joys of Jell-O Brand Gelatin, 9th edition. It seems like all editions of this cookbook are undated, but the introduction states, "Jell-O Gelatin first grandly shimmered its way into American dining rooms in 1897. Just how many brands in your kitchen go back over 70 years?" From this we can deduce that the cookbook was published circa 1967.


Original Recipe:


The Verdict:
This dessert is very rich because of the whipped cream - almost too much so. The strawberry flavour is not strong at all. The added cream also made it a bit less solid than regular gelatin, even after being in the fridge all night. I think it would benefit from a bit of time in the freezer, for a more solid consistency (edit: or just don't make this on a very hot day like I did ;) ). I felt so wrong adding extra sugar to the gelatin powder, but because the whipped cream I used was unsweetened the end result was barely sweet at all! This is pretty good on its own, but I think it would be really good as a filling in a pie, as suggested in the cookbook. I didn't add any fruit, because I didn't have any on hand, but I think it would help cut the intensity of the cream as well. Oh, and my gelatin is a bit spotty because I waited too long to stir in the whipped cream.


Modernized Recipe:
(Adapted from The Joys of Jell-O Brand Gelatin, via Eudaemonius)

The original recipe is easy to follow. To unmold your gelatin, go around the outside edge with a wet finger and gently pull it away from the edge. Then set the mold in a container of warm water for a few seconds and invert onto a plate.
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7-Layer Casserole (1950s) ★★★


Hooray, a casserole!
Actually, I really love casseroles. They are one of my favourite foods - easy to make, and taste great! This one is also awesome because there are no canned soups (sorry, just not a fan!).


Original Recipe:

7-Layer Casserole

 Talk about your one-dish meals! Here's one with no pre-cooking. Just put in the layers, pop it in the oven, and get set for some real raves from your family!

 Start heating oven to moderate (350F.). Place these ingredients in layers in a 2-qt. baking dish with a tight-fitting lid:

 1. 1 cup rice, uncooked
2. 1 cup canned whole kernel corn, drained
3. Sprinkle with salt and pepper. Pour 1 8-oz. can HUNT'S TOMATO SAUCE and 1/2 can water over first two layers
4. 1/2 cup each finely chopped onion and green pepper
5. 3/4 lb. uncooked ground beef, seasoned with salt and pepper
6. Pour second can HUNT'S TOMATO SAUCE and 1/4 can water over all
7. Cover meat with 4 strips bacon, cut in half

 Cover dish and bake at 350F. for 1 hour. Uncover and bake about 30 minutes longer. Makes 4 - 6 servings.

 There's just no end to the tempting casseroles you can make with HUNT'S TOMATO SAUCE. It's particularly nice for leftovers. A little of this, a little of that, and HUNT'S TOMATO SAUCE - and a delicious dinner is on your table! Let your imagination be your guide...when Hunt's in the kitchen to help!


The Verdict:

Mr. Man thought this was weird. I thought it was okay. The flavours were nice together and it was ridiculously easy to make. I love a one-dish meal that has carbs, protein, and veggies all together. It's pretty economical. Oh, and I used short grain brown rice because it was what I had on hand and it was cooked to perfection!
However, using uncooked ground beef and bacon made it really greasy. I was quite concerned that there was no grease floating on top - meaning the rice and veggies absorbed all of that. Ewwww....Also, the bacon didn't get any direct heat, so it was all gummy, even though it was cooked through. I really liked the recipe though, so I made some modifications, which are below. I give it 3 stars as is, but it's probably worth 4 if modified.


Modernized Recipe:

(Adapted from 21 Ways to Serve Hamburger, found at Shelf Life Taste Test)

16 ounces TOMATO SAUCE
6 ounces WATER
1 cup RICE, uncooked
1 cup CORN (I used frozen)
1/2 cup ONION, diced
1/2 cup GREEN PEPPER, diced
3/4 pound GROUND BEEF, cooked and drained
4 pieces BACON
SALT, to taste
PEPPER, to taste

1. Preheat the oven to 350F.
2. In a 9x13 pan, layer the rice, corn (salt and pepper to taste), 8 ounces of tomato sauce, 4 ounces of water, onion, green pepper, ground beef (salt and pepper to taste), remainder of tomato sauce and water, and bacon. Cover with aluminium foil.
3. Bake for 1 hour, then uncover and bake for another 30 minutes. Turn the oven to broil to crisp the bacon on top, watching carefully not to burn it (alternatively, try pre-cooking the bacon and just crumbling on top).
4. Let cool slightly and serve.
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National Peanut Butter Day

The internet is telling me that today is National Peanut Butter Day in the United States!
...Okay, so I'm not in the USA, but Canada is close enough, right? Plus, any excuse to celebrate peanut butter is okay with me.
So here's a retro advertisement for Peter Pan peanut butter, from 1954. Is it just me or does that little girl look a bit...off?
(From The Gallery of Graphic Design)

Here's another advertisement, this time for Ann Page peanut butter and dated 1949. This one is of a little more interest as it lists some lovely ways to use peanut butter...
(From The Gallery of Graphic Design)

PEANUT BUTTER SPREADS
1. Combine Ann Page Peanut Butter with chopped crisp cooked bacon.
2. Combine equal parts Ann Page Peanut Butter with Ann Page Orange Marmalade.
3. Combine equal parts Ann Page Peanut Butter with Ann Page Chili Sauce.
4. Combine equal parts Ann Page Peanut Butter and Ann Page Sweet Garden Relish.
What is with peanut butter and bacon?! It seems to be a popular combination - and one that is experiencing a revival today as well with the whole bacon fad. I'm wondering how peanut butter and orange tastes together. Unfortunately I don't have any of these ingredients on hand to try out the combinations!
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Fiesta Flaming Peach Cake (1956) ★★★

When I saw this recipe, I knew I had to make it. I mean, a cake on fire?! It had to be done. 
Plus the cake did look kind of yummy.

Original Recipe:

FIESTA FLAMING PEACH CAKE
Gay as a fiesta, and just as light-hearted! You start with BETTY CROCKER* HONEY SPICE CAKE MIX, so you know your cake will be perfect. Just let the cake cool, then fill and top it with sweetened whipped cream. Arrange well-drained California cling peach halves on top. In the center of each golden peach, place a sugar lump soaked in lemon extract. Then light up the sugar lumps...and serve your cake flaming!


The Verdict:
Full disclosure: I did not use Betty Crocker Honey Spice Cake Mix. I couldn't find a Betty Crocker spice cake mix, so I went with Duncan Hines's Spice Cake. I'm assuming there isn't much difference there. I also didn't want to buy an entire box of sugar cubes when I only needed a few, so I made them myself. Yes, you can do that! I just mixed white sugar with some water until it was like wet sand and I packed it into a chocolate mold I had. I let them stand at room temperature overnight to harden, before removing them from the mold. 
So the first issue here was that my peaches wouldn't light on fire! I'm thinking maybe my lemon extract wasn't alcoholic enough? It was seriously disappointing, though. Plus the middles needed to be scooped out more - it was really hard to fit the sugar and extract in there. Lastly, they were really gross to eat with the cake, because of the extract. I'm not sure now if I was meant to eat them or not.
The cake itself was kind of bleh. I'm not a fan of this flavour of packaged mix. I don't mind the chocolate or vanilla, but this one wasn't great. It wasn't awful, but I wouldn't eat it by choice.
The whipped cream was probably the best part - it makes a really nice filling.


Modernized Recipe:
(Adapted from LIFE 23 Jan 1956)

1 box SPICE CAKE MIX
WHIPPING CREAM
SUGAR, to taste
5 - 8 PEACH HALVES, drained
SUGAR CUBES
100 PROOF ALCOHOL

1. Make and bake the cake mix according to directions. Let cool.
2. Meanwhile, whip up the whipping cream until stiff peaks form. Fold in sugar to taste.
3. Assemble the cake and place the peach halves on top. In each peach half, place a sugar cube soaked in alcohol. Light the sugar on fire before serving.
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Aunt Jemima Party Pancakes (1956) ★★★★


Eggnog is something I enjoyed as a child, but my fondness for the holiday beverage declined over the years. To be honest, I haven't had eggnog in quite a few years, so I decided that using it as a flavouring for pancakes was probably a safe bet.

ANYWAY.

I stumbled across this two-page advertisement for Aunt Jemima Pancake Mix in LIFE magazine. Honestly it never even occurred to me to use different flavours of milk when making pancakes. Perhaps this would make strawberry milk palatable? (I'm sorry, but how can people drink that stuff?! My school once sold blue raspberry milk...ew, just ew.)

Original Recipe:

SO EASY! HERE'S HOW:
Deluxe pancakes. Makes 14 to 16 pancakes.

 2 cups Aunt Jemima Pancake Mix
1 egg
2 cups milk
2 tablespoons butter or shortening
Add milk, egg and shortening to the Aunt Jemima pancake mix, stirring lightly. Bake on hot, lightly greased griddle, turning only once. 

 For chocolate pancakes, use chocolate milk instead of regular milk.
For strawberry pancakes, use strawberry milk instead of regular milk.
For eggnog pancakes, omit the egg and use only one cup regular milk plus one cup dairy-made eggnog.

When serving several persons, stack pancakes and keep warm in oven.
-----
Serve six dollar-size pancakes per person and top each serving with whipped cream, sprinkling with nutmeg.


The Verdict:
Well first off, this makes SO MUCH PANCAKE BATTER. Seriously. Especially when you're making dollar-sized pancakes. If you are a few hungry people and are making regular-sized pancakes, this is an okay amount. Otherwise, please half it at the very least.
Taste-wise, these are okay. I definitely got a festive feeling eating them. The eggnog is definitely tasteable, but it's not super strong, so if you want to make these and really like eggnog, I would suggest maybed increased the eggnog to milk ratio, adding some to the whipped cream, or making an eggnog sauce to drizzle on top. The whipped cream and nutmeg did increase the eggnoggyness of the dish as well. And speaking of - the recipe didn't mention if the whipped cream should be sweetened or not, but I'm just saying, unsweetened whipped cream is kinda ew. Overall, not something I would make often, but I ate more than one of my own free will.

Modernized Recipe:
(Adapted from LIFE 23 Jan 1956)


2 tablespoons BUTTER or SHORTENING
1 cup MILK
1 cup EGGNOG
2 cups AUNT JEMIMA PANCAKE MIX
WHIPPED CREAM
NUTMEG

1. In a large mixing bowl, melt the butter. Whisk in the milk and eggnog. Add the pancake mix and whisk until well combined and lumps are gone.
2. Heat a fry pan or griddle to medium heat. Lightly grease. Drop one tablespoon of batter for each dollar-sized pancake. Fry until puffy and golden brown, flipping once when the edges begin to firm up.
3. Arrange the pancakes on a plate with whipped cream. Sprinkle the nutmeg over top.
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Hawaiian Holiday Candies (1948) ★★★


This recipe is a little lighter than the usual Christmas fare, which was probably the point. I also love how Knox advertises itself as "wholesome". Later on, many of their advertisements focus on health benefits of gelatin, especially as a cure for cracked nails.
The line "For only about 35 c a pound!" also makes it apparent that even just three years out of World War Two, spending thriftily was still a concern.

Original Recipe:

Drain juice from: 1 (No. 2) can Dole crushed pineapple. Add enough water to make 2 1/2 cups liquid.
Soften: 4 envelopes Knox Gelatine in: 1 cup cold liquid (set aside)
Combine: 1 1/2 cups liquid   3 cups sugar   1/4 teaspoon salt

Bring to boiling point, stirring until sugar is dissolved. Remove from heat. Add gelatine; stir until dissolved. Add drained crushed pineapple. Return to heat. Boil slowly for 15 minutes. Remove from heat.
     Rinse 2 (8" x 4") pans (bread pan size) in cold water. Pour in candy mixture to depth of 1/4 inch. Put in a cool place (not in refrigerator) and let stand overnight.
     Then loosen candy around edges of pan with wet, sharp knife. Pull out on board lightly covered with confectioner's sugar. Cut in cubes and roll in confectioner's or fine granulated sugar.


The Verdict:
Umm....a little strange. The texture of the pineapple in the gelatin was kind of weird. I'm not sure that I like these enough that I would make them again, but they're not necessarily bad. The gelatin itself is not sweet at all, despite all the sugar in it. However, the sugar coating makes it too sweet. I think this was mostly because the cubes were a little damp, so they soaked up way too much sugar and made this sickly sweet layer of goopy crunchiness on the outside. I think I would rather just eat them without the sugar coating. 
Also, I admit that I did put these in the fridge. I don't get why the recipe said not to, especially since they just were not setting up well inside my warm house. Maybe that's why they were damp? I'm not sure...they are a bit delicate and jiggly, rather than firm. Maybe today's Knox packets contain less gelatin than in the past?
I give them three stars for an average rating. I think this recipe has potential, but perhaps needs some tweaking.

Modernized Recipe:
(Adapted from Knox, found at The Gallery of Graphic Design)

1 20 ounce can CRUSHED PINEAPPLE
4 envelopes KNOX GELATIN
2 1/2 cups DRAINED PINEAPPLE JUICE, with water added to make the full amount if necessary
3 cups SUGAR
1/4 teaspoon SALT
POWDERED SUGAR

1. Drain the juice from the canned pineapple. Add enough water to the drained juice to make 2 1/2 cups. Set aside in the fridge.
2. In a small bowl, combine the gelatin and 1 cup of the chilled pineapple juice. Set aside.
3. In a medium saucepan, combine the rest of the chilled pineapple juice (1 1/2 cups), the sugar, and the salt. Bring to a simmer and stir until the sugar is dissolved. Remove from heat and add the gelatin mixture. Stir, and add the drained crushed pineapple. Boil everything slowly for 15 minutes.
4. Rinse two 8x4 bread pans with cold water. Divide the candy between the two, about 1/4 inch thickness in each one. Set the pans in a cool place and let set overnight. 
5. When set, run knife rinsed in hot water along the edges of the pans to loosen (you may need a spatula as well). Turn the candy out onto a cutting board which is covered with powdered sugar. Cut the candy into cubes and roll in the sugar to coat.
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Hot Dr Pepper (1964) ★★★★


When I came across this recipe it really intrigued me. I liked Dr Pepper, but how would it taste when hot?
Also, this is a ridiculously easy and budget-friendly recipe. Which is nice when I want to post something here but don't have much time or money ;)


Dr Pepper was created in the 1880s and first sold sometime around 1885. I love some of the early slogans: "King of Beverages" (1889–1914), "When You Drink a Dr. Pepper You Drink a Bite to Eat" (1939), and "America's Most Misunderstood Soft Drink" (1960s). Perhaps the reason it's so "misunderstood" is because of its "devilish" behaviour.

Original Recipe:
For something different - devilishly different for the holidays - try Dr Pepper piping hot. here is a bracing, cool weather refreshment that lends a holiday spirit to any occasion. Just heat Dr Pepper in a saucepan until it steams. Pour into a glass or cup over a slice of lemon and serve piping hot. And for those who want something special...Try the Boomer...that's Hot Dr Pepper with a dash of rum. Enjoy Hot Dr Pepper often.
The Verdict:
It was pretty good. It tasted nice, and the lemon was pretty strong, but in a good way. I would drink it again by choice. It reminded me of tea. That said, I think I prefer hot apple cider as my holiday beverage of choice (and it's healthier than pop!). I prefer cold Dr Pepper with a slice of lemon. When it heats up it looses all the carbonation and and the taste becomes a little flat. Now, I didn't try it with rum, so perhaps that would've been different. If anyone tries it, comment below!


Modernized Recipe:
(Adapted from The Dr Pepper Company, found at Hey, My Mom Used to Make That!)

It's heating up a pre-made drink with a slice of lemon. No directions needed.
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Chuck Wagon Beans (1948) ★★★

Cookbooks aren't the only sources for historical recipes - old advertisements are goldmines, too! There are tons of these sorts of images around the web, especially on Flickr. It's interesting to see what sorts of things companies came up with to advertise their product.

Original Recipe:
2 tablespoons bacon drippings or shortening
1/2 cup chopped onion
1/2 clove garlic (optional)
2 cans Hunt's Tomato Sauce
1 lb. ground beef
2 cups cooked or canned white or kidney beans (1 lb. 4-oz can)
1/4 cup water
3/4 tsp. salt
2 tsp. chili powder

 Melt shortening. Add onion, garlic, and meat. Cook until meat is lightly browned. Add Hunt's Tomato Sauce, beans, water and seasonings. Cover and simmer over low heat, stirring occasionally, about 35 minutes or until mixture is thickened. Makes 4 servings.

The Verdict:
Unfortunately this was bland. So very bland. I used shortening instead of bacon fat, but I imagine that would have been quite tasty. I think I also may have added too much tomato sauce (like what the heck does "2 cans" equal anyway?!) and too much beef, comparing my finished product to the illustration. Also, I don't know what the difference between this and chili is. Because I would call this chili. Anyway, we added a bunch of spices and it was quite tasty. Without all the spice was great for Little Y, though. I gave it three stars because I would make this again, but it needs spicing up.


Modernized Recipe:
(Adapted from Life, July 26, 1948)


2 tablespoons BACON DRIPPINGS or SHORTENING (this isn't really necessary unless you use extra lean beef)
1/2 cup ONION, chopped
1/2 clove GARLIC
2 cans HUNT'S TOMATO SAUCE
1 pound GROUND BEEF
2 cups (20 ounces) COOKED OR CANNED WHITE OR KIDNEY BEANS
1/4 cup WATER
3/4 teaspoon SALT
2 teaspoons CHILLI POWDER (+ extra spices for flavour)

1. In a large pot, melt the shortening. Add the onion, garlic, and meat and cook until the meat is browned. Pour off the extra fat if desired.
2. Add the remaining ingredients to the pot. If desired add extra spices to taste such as salt, pepper, paprika, cumin, oregano, and cayenne.
3. Simmer over low heat for about 35 minutes, or until thickened. Stir often, because this will stick to the bottom very quickly!
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Milk Smoothies (1947) ★★

Did you know that Waring introduced the first blender in North America?

Original Recipe:

The Verdict:
I decided to just try three of the smoothies, because the others seem pretty obvious taste-wise, considering the small number of ingredients.

 Pineapple Mint: This combination looked really weird and it tasted really weird. But not bad. The shake was really like frothy milk, and I much prefer my shakes to be icy and thick like soft serve ice cream. Also, the pineapple flavour could have been stronger. The flavour combination was actually kind of nice. To improve this, I would use more pineapple and freeze it beforehand, to make a thicker texture. Oh, and I didn't put in marshmallows, but I like sweet shakes, so I think they would have been yummy!

Marshmallow Mint: Marshmallows in a smoothie! But gross, so very gross. Because of the ice it was like watery, vaguely minty, sweet milk. Ew. If there was no ice it might have been like frothy minty milk, which I guess is okay. I think the best thing to do with this would have been to put in a bunch of ice cream, to make a marshmallow mint milkshake, rather than a smoothie.

Chocolate Mint: Annnnd, my blender broke. Sorry folks, haha. I'd wager it would have been like liquidy chocolate mint milk though. Probably would be a lot better with chocolate ice cream instead of ice.

Overall, I would recommend adjusting the amounts for the ice/milk/fruit, because these recipes really just make up liquidy flavoured milk. I have transcribed the original recipes below, so just be aware and don't follow it as written.

Modernized Recipe:
(Adapted from 340 Recipes for the new Waring Blender)

Apricot
1 cup MILK
1 cup CANNED APRICOTS
or
1/2 cup DRIED APRICOTS, soaked
3 tablespoons SUGAR
2 tablespoons SHERRY

Chocolate Mint
1 cup MILK
3/4 cup BITTERSWEET CHOCOLATE SYRUP
4 drops PEPPERMINT EXTRACT

Banana
1 cup MILK
1 medium RIPE BANANA

Marshmallow Mint
1 cup MILK
4 MARSHMALLOWS
4 drops PEPPERMINT EXTRACT

Peach
1 cup MILK
1 cup PEACHES, sliced
or
1/2 cup FROZEN PEACHES, diced
2 tablespoons SHERRY

Plum
1 cup MILK
1 cup RED PLUMS, pitted
1/4 cup SHERRY or PORT
A dash of ANGOSTURA BITTERS

 Pineapple Mint
1 cup MILK
1 cup PINEAPPLE, diced or crushed
2 drops PEPPERMINT EXTRACT

 Pineapple
1 cup MILK
1 cup PINEAPPLE, diced or crushed

 Peanut
1 cup MILK
1/4 cup PEANUT BUTTER
or
1/2 cup PEANUTS, roasted and hulled

 Prune
1 cup MILK
1/2 cup PRUNES, pitted and soaked
1 tablespoon MOLASSES

 Strawberry
1 cup MILK
1 pint STRAWBERRIES
4 tablespoons SUGAR
or
1 cup STRAWBERRIES, frozen

 Melon
1 cup MILK
1 cup HONEYDEW or CANTALOUPE, diced

1. Place all ingredients in the blender, starting with the milk. Add one cup of ice.
2. Blend until combined, up to 2 minutes.
3. If desired, add 1 cup of ice cream or 2 marshmallows.
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Apple Time Applesauce Parfait (1968) ★★★

I was interested to try this recipe because I love both yogurt and applesauce, but I've never eaten them together. After all, who has ever heard of apple flavored yogurt? The recipe comes from a 1968 advertisement. Clicking the link under "modernized recipe" will bring up the original image.

Original Recipe:
APPLE TIME APPLESAUCE PARFAIT Light right dessert to follow every entree in this booklet. Combine equal parts Apple Time Applesauce with vanilla or plain yogurt and pile in dessert glasses. Sprinkle lightly with graham cracker crumbs.

The Verdict:
This had such a strange texture. The taste was so-so, but I couldn't finish the whole thing. I also tried blending the last half of it all together and that made it taste even worse (at least it looks pretty?). I would eat it if I had to, but I won't make this again. Diced fresh apples would have tasted way better. This might be nice for kids, though.

Modernized Recipe:
(Adapted from Inside the Wonderful World of Cooking and Homemaking (Favorites))

APPLESAUCE
PLAIN or VANILLA YOGURT
GRAHAM CRACKER CRUMBS

1. Layer equal amounts of applesauce and yogurt in a tall glass, finishing with yogurt. Sprinkle with graham cracker crumbs.
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Easy Orange Cake (1957) ★★★★★

I loved the retro illustrations in this kids's cookbook! You can easily make this recipe by following the original instructions, but I found them a bit small to read, so I've typed them out below.

Original Recipe:


The Verdict:
If you like boxed mix cakes (I'll admit here that I do) this is a nice way to dress one up. The cake is not overly transformed by the recipe, so it's the sauce that really makes this. It's deliciously citrusy with just the right amount of tang. If you use fresh juice from an orange and a lemon it will really boost the flavour.


Modernized Recipe:
(Adapted from Betty Crocker's Cook Book for Boys and Girls)

Orange Cake
1 box YELLOW CAKE MIX (and required ingredients, usually EGGS, OIL, and WATER)
2 tablespoons ORANGE ZEST, grated

Clear Orange Sauce
1 cup SUGAR
1/4 teaspoon SALT
2 tablespoons CORNSTARCH
1 cup ORANGE JUICE
1/4 cup LEMON JUICE
3/4 cup BOILING WATER
1 tablespoon UNSALTED BUTTER
1 teaspoon ORANGE ZEST, grated
1 teaspoon LEMON ZEST, grated

1. Grease and flour a 9x13 pan. Make the boxed cake mix according to directions and fold in the orange zest before baking. You may also use a homemade yellow cake recipe and simply fold in the orange zest.
2. While the cake is baking, make the sauce.  In a saucepan, mix the sugar, salt, and cornstarch. Stir in the orange juice, lemon juice, and water and bring to a boil for 1 minute, stirring constantly. Remove from heat and stir in the butter and zest.
3. Serve the cake warm with the warm sauce over top.
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Rolled Jelly Cake (1940s) ★★

This recipe comes from the 17th edition of the Blue Ribbon Cook Book: For Everyday Use in Canadian Homes. The date on this book is 1905, which is when the first edition was printed. The actual printing date of the 17th edition is likely between 1940 and 1946. (Source)

(My roll got all cracky, but it was my first time, alright!)

Rolled Jelly Cake - 1 cup sugar, 3 eggs, 2 tablespoons milk, 1 cup flour, sifted, 1 1/2 teaspoons Blue Ribbon baking powder, 1/2 teaspoon Blue Ribbon lemon extract, 1/8 teaspoon salt. Add beaten whites last.
Bake in a long tin, and while warm turn out on a damp cloth, spread with jelly or jam, and roll.

The Verdict:
In comparison with modern day desserts, this was so-so. In comparison with historical desserts this was average. The cake is pretty bland and there is a hint of an eggy taste. The jam made this edible (I used elderberry jam that my grandmother made for me). Overall this cake was just okay, but I have a feeling it won't get eaten. I think that if the cake had a natural lemon flavour it would be much tastier.

Modernized Recipe:
1 cup SUGAR
3 EGGS, divided
2 tablespoons MILK
1 cup FLOUR, sifted
1 1/2 teaspoons BAKING POWDER
1/2 teaspoon LEMON EXTRACT
1/8 teaspoon SALT
~1 cup JAM

1. Preheat the oven to 350 degrees Fahrenheit and grease and flour a 9x13 pan with sides.
2. Blend together the sugar, egg yolks, and milk.
3. Add the flour, baking powder, lemon extract, salt, and egg whites.
4. Mix ingredients well, pour into prepared pan, and bake ~20 minutes or until a toothpick comes out clean
5. Let the cake cool slightly, then turn out onto a damp cloth. Spread jam on the cake and roll. Wrap tightly in plastic to keep the shape and let cool completely.
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Cocoa Cake/Butter Frosting (1967) ★★★

This recipe comes from a Canadian classic, The All New Purity Cook Book. The book is a contemporary reproduction of a cook book from 1967, however this is not the first edition of the book, so many of the recipes are adaptations from the 1920s and earlier. This recipe for Cocoa Cake is super simple and takes no more effort than using a boxed mix. I wanted cupcakes when I made these, so I simply used a muffin tin and baked for ~18 minutes.




86. Cocoa Cake
Preheat oven to 350 degrees.
Grease a 9" square pan or two 8" round layer pans. Line the bottom with waxed paper.
Cream
1/2 cup shortening
Gradually blend in
1 cup sugar
Beat until light and fluffy.
Add
2 well-beaten eggs
1 teaspoon vanilla
Beat until well combined.
Blend or sift together
1 1/2 cups Pre-Sifted PURITY All-Purpose Flour
1/2 cup cocoa
2 1/2 teaspoons baking powder
1/2 teaspoon salt
Add dry ingredients to the creamed mixture, alternately with
1 cup milk
Combine well after each addition.
Pour batter into prepared pan.
Bake in preheated 350 degree oven - 45 to 50 minutes for a square cake, 30 to 35 minutes for a layer cake.

119. Butter Frosting
Cream
3 tablespoons soft butter or margarine
Beat in
1/2 teaspoon vanilla
Few grains salt
Blend in
2 cups sifted icing sugar
alternately with
2 to 2 1/2 tablespoons warm cream or milk
Beat until smooth and of spreading consistency. Add more sifted icing sugar or milk, if necessary.
Yield: Frosts an 8" or 9" square cake or pan of squares, or about 1 1/2 dozen medium-size cup cakes. Double the recipe to fill and frrost an 8" or 9" layer cake.
NOTES: 1. An egg yolk may be added for extra richness.
2. You may vary the frosting by using different flavouring extracts in place of the vanilla - maple, butterscotch, almond, coconut, strawberry, lemon, peppermint, etc.

The Verdict:
This cake is quite dense, but still good. I feel like it may have been lighter if I had beaten it more. It is not very chocolately or sweet, so I think a chocolate frosting would really make this good.
The frosting was an ordinary sugary frosting. I added raspberry flavouring.


Modernized Recipe:
This recipe is essentially modern, so I followed it exactly as written in the book.
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