1950s
15 cool cold cut menu ideas (1955)
Cold cuts and… They look so good… they taste so good… they’re so easy to serve and so economical, too. Cold cuts, that is –
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Cold cuts and… They look so good… they taste so good… they’re so easy to serve and so economical, too. Cold cuts, that is –
Chicken livers ‘n’ bacon recipe 1 pound chicken livers 4 tablespoons French’s Mustard 4 tablespoons minced olives 1/2 pound sliced bacon, cut in half Wash
Hot dog toasties 8 frankfurters 8 slices sandwich bread Melted butter French’s prepared mustard Toothpicks French’s mustard does something wonderful for hot dogs!
Shepherd’s Pie prepared in old way, but with modern-day products (1961) By Cecily Brownstone Among my collection of old cook books is one called “What
Savory spring lamb recipes Baked lamb chops Beat and trim the chops, roll each one in beaten egg and then in dried bread crumbs. Put them in
Frankfurter cheese soup recipe Costs $1.38 (as of May 1955) and makes 3 quarts
“High school and college crowds aren’t the only ones sure to get excited over this wonderful-tasting and novel treat!” Here are two vintage football-shaped meatloaf recipes to try.
Hog’s head, spices and cereals well-combined make “Scrapple” — a highly-seasoned mush From the Pennsylvania Dutch comes this product Scrapple is a Pennsylvania Dutch dish,
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