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. 

 

Ready or Not, Here Comes the Prune Souffle!

I am irresistably drawn to prune recipes. Not so much the savory, but the sweet.


This one is brought to you by Helen Hill Miller, who was president of the Women's National Press Club at the time the cook book was produced.

Enjoy!

My cooking life started late. After college, when I went to work, I lived at a club. After marriage, when I went to Geneva, we lived at a hotel. On returning to the United States, I found Emma Smith, who lived with us for seventeen years. After Emma retired, I had to put my shoulder to the can opener. (Note to beginners: a hand is better.) My performance is spotty. But I can make a superb souffle, from an old family recipe.

Prune Souffle

1/2 cup prunes, cooked until soft, pits out

1/3 teaspoon cream of tartar

Whites of 5 eggs

1/2 cup sugar

Whipped cream plus sugar and vanilla--be as generous as you like

Preheat oven to 350 degrees. Beat prunes and cream of tartar together until very smooth; stir in sugar. Beat egg whites stiff. Fold egg whites into prune mixture. Pour into baking dish, preferably a pretty one, since it's going straight to the table from the oven.

Bake half an hour in the moderate oven (without opening door to see how things are coming). Prepare bowl of whipped cream, adding spot of vanilla, dash of sugar and put in ice box.

Disregard all social amenities when the half-hour is up. Serve the souffle then, whether guests or family are ready or not.

There's always room for Prune Jello

Now I've got nothing against prunes. I even rather like them; fresh out of the package, in my friend Nancy's prune cake, or even stewed. This recipe from Meals for Small Families however, does not appeal. Wonder how it went over with the author's family?

Were prunes not the butt of jokes then as they are now?

And more importantly, did Jell-o brand ever offer prune flavored gelatin? If not, why not?

Prune Loaf

1/2 lb. prunes soaked in cider overnight

1 stick of cinnamon

1 tablespoonful sugar

Cook prunes in juice in which they were soaked. Remove pits. Save 1 cup of juice, heat and add the following:

3 tablespoonfuls gelatine

1/2 cup ice water

1 orange (juice)

1 cup chopped almonds

1 orange rind, grated

1 cup prune juice

Add the gelatine--soaked in ice water--to the hot prune juice. When dissolved add the fruit juice, orange rind, and chopped nut meat. Pour into wet mold and chill. When set, unmold and serve with whipped cream. This serves 6.