Mug Musings

I've been contemplating the difference in coffee cup sizes from the 1950s to today. They seem to have gotten quite a bit larger in the last half century or more.

Just look at the size of the cup this fella hoists, obviously forced on him by a loved one hoping to sober him up:

DiDi and I tend to like mid-century modern dishware, and so have a small collection of cups from that era.

We have some like this:

And like this:

And even this:

We don't have these but I wish we did because they are very cool:

I'm also hearting these very hard:

We have a number of other styles as well, but Google images isn't helping me find them but we moved and some are in storage or in our garage (which I like to call the Fourth Dimension).

The mid-century cups typically hold about 8 oz if you've got a steady hand or don't mind a periodic morning scald. 6 oz is better if you prefer to play it safe.

Contrast that with today's mugs:

Ok so this is a bit of an exaggeration, but you know what I'm talking about. Walk into your local AstroDollars Coffee Shop and take a look at their options. Assuming you understand the language they use to make you feel hip, the smallest one is typically 12oz, and the large is 20oz.

That's a lot of joe, no matter how much they've frothed the milk and decorated the top with hearts and flowers.

The mugs most people use at home are similarly ginormous.

What happened in the intervening years? Do we really need that much more caffeine now?

Did the coffee mob strong arm cup manufacturers?

Here's what I discovered. When I'm at home, the amount I drink in a small cup is satisfying. When I'm on the road and pull over for a jolt, I still tend to go for the 16 oz medium.

Which is weird. Somehow just looking at the larger cups make me think I need more.

But I don't.

Hollywood Kidney Stew

This story and recipe come from Gretchen Smith, "Special Writer" (wonder what that means?)

Don't you love the cameraman's outfit? And mustache? I also dig the mid-century modern table legs sticking out from beneath the tablecloth.

The best thing about this entry is getting the inside scoop on what those crazy Hollywood folks like to eat. Serve it to all your A-list guests, and you'll be sure to get rave reviews.

A popular dish for Sunday brunch is kidney stew and waffles. I often entertained friends in Hollywood with this morning repast when I was living not far from Sunset Boulevard.

I won't offer a recipe for waffles; you'll find a good one on every package of waffle flour you buy. But kidney stew is another matter.

Don't buy anything but veal kidneys. They never have that strong taste you frequently find in lamb or beef kidneys. Below is the recipe which will serve two bountifully. Just multiply it for the number you want to entertain.

(Ed. Note: Did YOU know there was such a thing as "waffle flour"? I wonder if it sat on the shelves next to "pancake flour", and if so, what the difference was between them.)

Kidney Stew

1 pair veal kidneys

1/4 pound butter or margarine

1 medium-size onion

2 tablespoons flour

1 cup hot water

1 can consomme

1 can mushroom soup

1/2 cup white wine

Salt and pepper to taste

Remove tissue and core from kidneys. Cut kidneys into medium-size pieces (size of a small mushroom). Melt the butter and when sizzling, add the chopped kidneys, turning them to brown quickly on all sides. This takes about 5 minutes. Remove them at once from the skillet and place to one side. Brown the chopped onion in the "kidney butter". As soon as it is brown, add the flour and brown this also to a deep golden hue. Add the hot water slowly, stirring the onion and flour until you have a thick gravy. Stir the flour constantly while adding the water, not to have it lumpy. Add the consomme to the gravy, stirring constantly to make it smooth. Add the mushroom soup and stir well.Salt and pepper to taste. Then put the sauteed kidneys into the mixture and simmer slowly about 10 minutes. Then add the wine, cover and keep hot until ready to serve. Pour over waffles or hot, crisp toast.