WWLP Cook: Cocktail Meatballs with Horseradish Sauce

This recipe comes from McCall’s Cocktail-Time Cookbook and was intended for cocktail parties year round.


cocktail meatballs


  • 3/4 lb ground chuck
  • 2 T raw quick-cooking oats
  • 1/2 t ginger
  • 1 egg
  • 1/2 t salt
  • 1/2 t monosodium glutamate
  • 2 T milk
  • 1/2 t onion powder
  • 1 can (3oz) whole mushrooms, drained

For the sauce:

  • 1 cup dairy sour cream
  • 1/2 t salt
  • 1/8 t pepper
  • 2 t prepared horesradish


  1. Preheat oven to 350*
  2. Toss chuck with oats, ginger, egg, salt, monosodium glutamate, milk, and onion powder; toss lightly to combine
  3. Form mixture into 1-inch balls; press mushroom into center of each
  4. Place meatballs in single layer in shallow baking pan. Bake 12 minutes
  5. Meanwhile, make Sauce: Combine all ingredients in small saucepan. Heat gently; do not boil
  6. Spear meatballs with a wooden pick; dip into warm sauce

Makes 6 Servings


WWLP Entertain: Vintage Dorothy Thorpe Vintage Punchbowl

This Dorothy Thorpe punch bowl is now mine. I am probably far more obsessed with it than any woman buying this in the 1960’s ever was. Dorothy Thorpe was a popular glassware designer and a lot of her glass sets were sold in higher end department stores throughout mid-century America.

dorothy thorpe punch bowl set

There are TONS of similar sets available on ebay and etsy and surprisingly a lot of them are in perfect condition. I picked this one up at an antique mall in the Fox Lake area. The glasses on this set are more cylindrical than the more famous (thanks to Mad Men) roly poly style–which is also abundantly available online and at antique stores.

WWLP Bake: Betty Crocker’s Custard Chiffon Cake

This recipe comes from a joint advertisement for Betty Crocker and Gold Medal Enriched Flour in 1953. The version shown serves as the back cover for the July 1953 issue of Better Homes and Gardens:

Betty Crocker Chiffon Custard Cake

“New! Custard Chiffon Cake//As rich tasting as butter cake…delicate as angel food//Betty Crocker says: ‘Flour is the most important ingredient in any baking'”

Betty Crocker’s Custard Chiffon Cake (Makes 16-20 Servings)

Blend together and then cool:

  •  3/4 cup scalding hot milk
  • 7 egg yolks, slightly beaten

Preheat oven (see pan sizes and temperatures below). Sift an ample amount of GOLD MEDAL FLOUR onto a square of paper

STEP 1….Measure (level measurements throughout) and sift together into  mixing bowl:

  • 2 cups sifted GOLD MEDAL flour (spoon lightly into cup, don’t pack)
  • 1 1/2 cups sugar
  • *3 tsp. baking powder
  • *1 tsp salt

Make a well and add in order:

  • 1/2 cup cooking (salad) oil such as wesson
  • 2 tsp. vanilla
  • the cooled egg yolk-milk mixture

Beat until smooth with spoon or beat with electric mixer on medium speed for 1 minute.

STEP 2…Measure into large mixing bowl:

  • 1 cup egg whites (7 or 8)
  • 1/2 tsp. cream of tartar

Beat until whites form very stiff peaks by hand or with electric mixer on high speed for 3 to 5 minutes. DO NOT UNDERBEAT. Egg whites are stiff enough when a dry rubber scraper drawn through them leaves a clean path.

STEP 3…Pour batter gradually over beaten egg whites–gently folding with rubber scraper just until blended. DO NOT STIR. Pour into ungreased pan immediately

BakeTube pan, 10×4-in.–325*–55 min. then –350*–10 to 15 minutes…or until top springs back when lightly touched.

Immediately turn pan upside down, placing tube part over neck of funnel or bottle, or resting edges of oblong pan on 2 other pans. Let hang, free of table, until cold. Loosen from sides and tube with spatula. Turn pan over and hit edge sharply on table to loosen. Frost with Fresh Strawberry Icing (recipe below).

Success Tip: Milk must be hot when poured over slightly beaten egg yolks.

*If you use GOLD MEDAL Self-Rising Flour (sold in parts of the South), omit baking powder and salt.

For altitudes over 2500 feet, use baking powder as follows; 2500-4000 ft. 2 1/4 tsp.; 4000-6500 ft. 1 1/2 tsp.; over 6500 ft. 3/4 tsp. Over 3500 ft. increase oven temp. 25* and use minimum baking time.

Fresh Strawberry Icing…Blend until fluffy and good spreading consistency: 6 tbsp. soft shortening, 3 cups sifted confectioner’s sugar, 3 tbsp. crushed fresh or frozen strawberries (including juice). Add additional crushed berries if icing appears to thick.


WWLP Cook: Fruit Crown

This recipe comes from a 1961 joint advertisement for Eagle Brand Condensed Milk and Minute Tapioca:

Tapioca Fruit Crown 1961

Fruit Crown


  • 1 envelope (1 tablespoon) gelatin
  • 3 1/2 cups water
  • 1 1/3 cups (15-oz. can) Eagle Brand Sweetened Condensed Milk
  • 6 tablespoons Minute Tapioca
  • 2 eggs, separated
  • 2 teaspoons grated lemon rind
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 1/4 cup sugar
  • 1 cup whipped cream (optional)


  1. Sprinkle gelatin over 1/2 cup of the water; set aside to soften gelatin.
  2. Combine remaining water, Eagle Brand Condensed Milk, Minute Tapioca, egg yolks, lemon rind, and salt in saucepan. Let stand 5 minutes. Cook over medium heat, stirring constantly until mixture comes just to a full boil.
  3. Remove from heat. Add softened gelatin, stirring until it is thoroughly dissolved. Add vanilla.
  4. Beat egg whites until foamy. Gradually add sugar and continue beating until soft peaks form.
  5. Very slowly add the tapioca mixture, stirring rapidly to blend well.
  6. Chill about 1/2 hour; then fold in whipped cream.
  7. Pour into a lightly oiled shallow 2-quart mold. Chill 3 hours or until firm. Unmold.
  8. Serve with your favorite fruit if desired

Makes 10-12 servings

Note: For deep 2-quart molds, increase gelatin to 1 1/2 tablespoons.


Jim Beard’s Basic Equipment for Entertaining 1954

Jim Beard was a well published cookbook author and foods educator during the middle of the 20th century. His recipes focused on real food, and his book Jim Beard’s Complete Cookbook for Entertaining offered complete menus and recipes for any occasion. He claimed that even the most inexperienced housewife or poor cook could handle the recipes in his book if they had the right tools and easy to follow directions; and he even went so far as to list mail order grocers in case readers couldn’t easily find ingredients for their menus. If you had the right equipment and the drive to make exciting meals, you too could throw wonderful parties.

Here are his must haves in the kitchen for effective entertainment:

retro entertaining 2 retro entertaining

  1. Flat Baking Dishes
  2. Baking Sheets
  3. Platters
  4. Knives
  5. Serving Spoons
  6. Omelet Pans
  7. Cocktail Glasses
  8. Wire Whisks
  9. Rotisserie
  10. Pepper Mill
  11. Carving Board
  12. Thermos Coffee Jug
  13. Souffle Dishes
  14. Large Tureen
  15. Charcoal Grill
  16. Tongs
  17. Candle Heater
  18. Odd Serving Dishes and Plates
  19. Electric Skillet
  20. Electric Mixer
  21. Casseroles
  22. Blender
  23. All-Purpose Long Drink Glasses
  24. Roasting Pan with Rack
  25. Glass or Pottery Salad Bowl
  26. Carving Shears
  27. Wooden Spoons
  28. Small Portable Grill
  29. All-Purpose Wine Glass
  30. Aluminum Foil
  31. Electric Glass Hot Tray
  32. Small Mortar and Pestle

Most of these tools are still regularly used, although with the current minimalist trend of younger generations and the general societal trend of Peter Pan Syndrome, I’d argue that a majority of folks who entertain don’t have a lot of these in their kitchen at the ready. I’d have also added “punch bowl” to this list based on the number of punch recipes available for that time.