Cookbook of the week for April 2, 2021: Quick and Easy Meals for Two (1952)

The cookbook of the week for April 2, 2021 was this little cutie, Quick and Easy Meals for Two, published in 1952! Here's our kickoff video for it:

The title page offers a preview of the adorable illustrations. Animals are always happy to be consumed in old cookbooks.

Each section opens with an illustration like this one, in which the woman apparently has an actual menu board in her home and yet tries to convince us menu planning is easy.

The whole book is structured around the idea of menus, which is actually kind of handy. And several sections are organized by season, featuring what's fresh during that time of year. Here we are, thinking about summer, for example:

The idea of crunchy devilled eggs confused me slightly. Here's the recipe, which was significantly less bad than it could have been.

So, what are we having for dinner?

Let's start with salad. This one seems like a LOT of work.

Maybe just an easy tossed salad instead. With a special home-enhanced dressing.

Or if you prefer, we can go straight to dessert. For once you can eat with your fingers. Sort of.

I'm always leery of recipes including baby food, but what do I know?

This actually sounds straight-up delicious.

The book offers helpful tips for those who are just starting out in the kitchen.

Like this tip for feeding men wieners.

Can't speak for good old boys, but I'd eat this!

Is this one man-friendly? Cabbagey chili with plops of mashed potatoes?

There's a section for what I call "desperation dinners."

Luckily, I rarely get THIS desperate:

Happy hubby seems to like what he sees in this opener to the appetizer section:

Here's one reason why:

Wondering if these dishes end up being a mood killer though:

If all else fails, put on a pretty apron, and let your pressure cooker sing you a happy tune.

Quick and Easy Meals for Two is a lovely, fun little book, and a great addition to any cookbook collection. 

 

I'm a Convert: Tuttorosso had Me at Hello

I recieved a sample package of tomatoes recently from Tuttorosso, and here's what I found inside:

The box included three kinds of tomatoes, a cleverly designed ergonomic pot holder, several recipe cards, a refrigerator magnet imprinted with useful kitchen information, and a drink koozie.

Why a drink koozie, you may ask?

I don't know. I would think a collapsible wine glass would be more apropos, but perhaps that's just my drink preference talking.

I decided that I'd use the first can for my Tuscan Tomato Soup.

While I chopped an onion, I could hear the green olive oil start to bubble in my favorite vintage enameled pot.

It made a good, hot sound.

I tasted the tomatoes straight out of the can, which I don't usually do. I tend to wait until all the ingredients are in before taking my first sample. Often the tomatoes are tinny or tart, and I worry about how the soup will come out. I've found that the off flavor cooks out with some time. In this case however, the tomatoes were amazing right from the container; fresh, and sweet, the basil florally apparent.

I would have been happy to carry the can to the couch along with a hunk of good bread, and just have at it.

I managed to practice a bit of restraint however, and dumped the can into the kettle, then added the few remaining ingredients. It is a simple concoction of onions, tomatoes, basil, and black pepper. Sometimes I add red wine, but not tonight. Sometimes I add red pepper. Sometimes I finish it with cream.

Once it was all in, I left it on a low simmer and went off to play with one of my Christmas presents. An hour or two later, after a quick whirl with my immersion blender and the addition of more basil, we ate the soup along with a few satisfyingly garlic cheesy cheddar biscuits.

The soup was delicious. It usually is, but as I said, it normally takes time. I'm guessing that with the Tuttorosso tomatoes, it would have been wonderful if I'd merely heated it before whizzing it up.

I still have the can of the sauce, and the can of whole plum tomatoes left. I'm now wishing I'd used the sauce for the soup, and saved the crushed for some sort of tomato and bread concoction. I'm envisioning a cross between panzanella and tomato pudding. Yum!

So yes, I'm a convert. Thanks for the sample pack Tuttorosso! I'll be buying more soon!

Sack O' Sauce in a Can O' Meat

All due thanks to the Cathy Peters and the Gallery of Regrettable Foods for this image:

Just wow.

Of course I had to find more examples for your culinary(?) enjoyment.

This one may be my favorite. Apparently wieners in a can were just the thing to have on hand in case the doorbell rings when you least expect it. It even comes with recipe suggestions, such as "Barbecue wieners stuffed with dressing".

WHAT?

This picture has slightly better image quality so that you can really see the juicy meaty chunks:

Plus check out the little egg shaped guy holding a huge wiener in the lower right corner.

What do you suppose his story is?

The ghost of sack o' sauce past?

Jack Frost Frozen Squeeze Cheese

I found a recipe called Frozen Nippy Cheese on another blog. It was just a typed recipe, and so I hunted down something similar in this 1929 cookbooklet:

Check out the introduction:

I'm puzzled about why these recipes were developed for apartment dwellers. There must have been a socioeconomic trend to justify creating something this targeted, but I'm not sure what it was. I'd love to research it, but I've already jumped down too many Kraft cheese rabbit holes because of this recipe, and it's time to call it quits for the day.

Here's the recipe. 

The original version I found was called "Frozen Nippy Cheese" which is what drew my attention. The idea of freezing cheese spread seemed odd, but apparently the idea stuck around for a while. Here's a version which appeared in the June 28, 1940 issue of the Toledo Blade:

(In case you are wondering, bar le duc jelly turns out to be a highfalutin currant jelly named for a town in France. It is a luxury item served with things like foie gras, or in this case, adulterated processed cheese spread. )

My first question was "What is nippy cheese, and where do I get some?"

One web forum discussion said that nippy cheese was a Kraft product that came in a tube, and perhaps later in a jar. And so off I went on a quest to find an image to share.

All I came up with was this one:

It's not from Kraft. But I like it. The dog and the fox and the hunter, all hanging out together around a box of good old Nippy Cheese, forks held high.

What I did find were some amazing old Kraft cheese food ads. Take a look.

First off, cheese in a can (but not the spray kind). 

Finally a more sanitary cheese! (To serve hard, chill before opening.)

Then we have this little gem, from 1932.

During this hectic season, who doesn't need a few quick cheese tricks up their sleeve?

Here are two color ads from the 1930s:

Let's all cheer along with them! I'm joining in for the neat transparent wrapper!

The Saturday Evening Post proclaims that it's more than delicious. And who can disagree when tempted by green olive topped macaroni and cheese timbales?:

While we are talking about cheesy mounds of goodness, here's an example from the 1940s:

Velveeta is born! Viva la Velveeta!

Sometime soon Kraft branched out into all sorts of varieties:

(Sadly, I still don't see "Nippy" in the lineup. But Smo-kay is okay.)

Next come Swankyswigs!

Ladies choice includes Limburger, and my personal favorite, TEEZ.

Of course Kraft also cranked out other products:

Why oh why can we no longer find dehydrated American cheese on our grocer's shelves? No Nippy, no powdered American...

Unless of course you open a box of Kraft Dinner:

Apparently people just snapped jars off the shelves and ignored the cheese-muffled sound of shattering glass:

This guy probably also brought lots of sliced cheese for Dagwoodesque sandwiches like this one:

You can buy cheaper slices. But none that go better with hard boiled eggs and raw green peppers.

Kids love it too:

Especially when paired with olive-pimento loaf. My kids just couldn't get enough of that stuff. Make your favorite child a spicy cheese sammy with red onion. The kids in the cafetorium will line up to trade their Ho Hos for one of those babies.

Any way you slice it, Kraft does cheese, and they do it right.

But I can't find Nippy anywhere.

Sigh...

Luckily for you, they do still make cheese in jars. If you want to try Frozen Nippy Cheese, just grab one of those and let me know how it turns out.

Crab Imperial Quickie

I chose this one because the story mentions a dinner for President Eisenhower.

Plus I love that she advises us all to roll our own cracker crumbs.

Not to mention the name.

Cannes Seafood Casserole

This artist says "I try to turn out a painting that will speak for itself."

If the statement also holds true for recipes, I'd say that this one deserves a spot in the Cannes Food Festival.

(Get it? Cannes? Oh never mind.)

It's another fine example of the heavy reliance on canned food products during the sixties. With all that white sauce, butter, and cheese it might be rather good using fresh ingredients. I'd probably hold off on the hardboiled eggs, which also seems to be sixties thing.

Have a look.

Seafood Casserole

3 hard-cooked eggs, sliced

2 cups medium white sauce

1 can shrimp cut in halves

1 can tuna, well drained

1 cup bread crumbs mixed with 1/2 stick melted butter

1 2-oz can sliced mushrooms

1 can crabmeat

1/4 lb. grated cheddar cheese

Place in buttered baking dish, layers of sliced egg, shrimp, tuna, mushrooms and crabmeat, pouring white sauce over each layer. Sprinkle with grated cheese. Cover top with buttered crumbs. Bake in 325 degree oven for 45 minutes. Serves 6 to 8.