Right from the ’50s, here are some classic tips to keep your kitchen cool when it’s hot outside, plus some easy recipes to help you beat the heat.
During World War II, people needed to help ease the nation’s burden by growing as much of their own food as possible in what they called Victory Gardens.
For generations, kids have been playing with Mr Potato Head – but how many remember how they used to look? See vintage Mr Potato Head toys here!
What’s the history of avocados – and where did these funny-looking things come from? Get the amazing avocado’s story here, and find out about their earlier name.
Want to make natural Easter egg dyes the old-fashioned way? Find out how to use roots, berries, herbs and vegetables to color eggs for a vintage-style celebration.
If you’re looking for a new way to make meatloaf, this retro-style burger layer ‘cake’ may be it! It’s quick, too – the meat layers cook in just 10 minutes!
Want something different for dinner? There are no run-of-the-mill suppers here. These retro meatloaf recipes from the ’60s are so old-school, they will delight – or at least surprise – you.
Meat is the foundation of a dinner, and vegetables, sauces, jellies, preserves and relishes help to make the whole complete. Here are several traditional sauces and sides to serve with meats.
Try these three delicious onion side dish recipes: Onion, carrot and potato au gratin, herbed creamed onions and peas, and stuffed onions with spinach and bacon.
Jell-O salad gelatin came in two flavors, celery or mixed vegetable, and both savory salad gelatin mixes made to be a base for vegetables and meats.
From the era before electricity, automobiles and radio come these very old-fashioned recipes for Christmas side dishes. Get a taste of the holidays, Victorian style!
Trade cards, the granddaddy of today’s trading cards, were common in the 1800s, and often showed offbeat images that existed solely to build brand buzz. Here’s a strange set showing people as vegetables.
Serve seasoned and piped mashed potatoes and green peas confetti alongside lamb chops or pork chops for a delicious dinner!
When jack-o’-lantern carving time rolls around, conjure up your own designs, or try one of these that use pumpkins or squash!
Garnishes can also be an integral part of a dish. What could be prettier than a carrot larkspur, a turnip narcissus, or a cucumber lily? Or a rose, that by any other name, is a radish, lemon, lime, or tomato?
“DDT is good for me-e-e!” The great expectations held for DDT have been realized. During 1946, exhaustive scientific tests have shown that, when properly used,
If you’re a salad-lover, but you’ve run out of new salad ideas, this will be the best news you’ve read in years! It’s a completely new kind of salad. One that wins applause — especially from men — like no other salad you ever served!
Dinner can undergo a delightful change of pace when you serve beef burgundy, or as the French would say, boeuf bourguignon.
What can you make with green tomatoes? Here’s an old-fashioned recipe for fried green tomatoes, plus 10 more ways to use them!
Now’s the time for Jell-O salads! (1952) Vintage gelatin recipes: Don’t let a week go by without serving one. Recipes below: 1. Jellied Potato Salad
Sequin salad – vinegar-soaked cauliflower, pimiento and onion suspended in lime jello. How can anyone say no to that?!
Any way you carve it, the big bird will taste even better with these sensational Thanksgiving side dishes
Nature is the best food specialist; appetite best advice by Herbert Quick A Cleveland physician recommends red pepper as a very important element of the
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