Holiday Headache? 1960’s Hangover Ad

Partied too hard ringing in the new year? Don’t worry, 1963 has the perfect cure for you:

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Hope you all had a great New Year (without any long lasting hangovers)!

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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

Ingredients

  • 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

Directions

  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 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

Ingredients:

  • 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)

Directions:

  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.

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WWLP Cook: International Buffet Menu

Perched happily on cushions, your guests will enjoy this array of foods from many lands: Three tiers of appetizers to go with punch, showy pancake surprise, exotic guacamole-topped salad–followed by a delectable dessert and coffee

towerInternational Buffet

Round-the-world Appetizers

Punch

Fiesta Pancake Tower

Grapefruit-Guacamole Salad

Hot Rolls

Butter

Carioca Cream

Coffee


Everywoman’s Family Circle Feb 1960

Childhood Obesity: Also a problem in 1961

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It’s fascinating to me that so often the current obesity epidemic and push to end childhood obesity is promoted as a new thing or a timely campaign unique to the 2000’s….but childhood obesity was a known problem even back in 1961.

According to the article “The too-plump child may need your help” in the August 1961 issue of Everywoman’s Family Circle numerous studies had been done to examine the relationship with obesity in childhood and obesity as an adult.

According to one study, “a survey of an Eastern city’s high school students revealed that 20% of these boys and girls were at least 10% above the average weights for their ages.” Another study from Boston looked at primary and secondary school students to find that more than 10% of the study participants were more than 20% heavier than the average weight for their ages.

It was also estimated that about 15% of children and teens nationwide were obese (according to a study done by Dr. Felix Heald, the former president of Pediatrics at Harvard and the Washington D.C children’s hospital). Today most states in America are estimated at about 20-30% obesity for children in the 10-17 age range.

The article goes on to explain the correlation of obesity in childhood and obesity in adulthood providing statistics that in a study of 200 adults, 43/50 adult men who had been obese as children were still obese vs 21/50 adult men who had been average weight as children than were overweight as adults. Additional studies were cited to argue that most obese adults were also obese as children.

Hypothyroidism is mentioned as a common suggestion for weight gain, but quickly shoots it down as a viable option stating that although it’s popular to assume, hypothyroidism rarely causes obesity in children. Obesity in children is further connected to diet and inactivity, along with parental involvement in enabling obesity–essentially the same issues we find today.

According to the article and unnamed sources (vaguely describe as authorities), 10% of children with normal weight parents are obese, 50% of children with one obese parent are obese, and 80% of children with two obese parents are obese. Obesity is described as a family trait, but explained that it is not inherited; rather it is learned through environment.

The article includes case studies of the experiences of a 10 year old boy and 8 year old girl in school, along with a study of teenage girls at what ultimately would be referred to as a “fat camp”. And while it is not socially acceptable to fat-shame in 2015, very direct language was used at this time as a tactic to establish social norms, motivate, and essentially scare the fat out of you. The article rarely uses sugar coated phrasing for “over weight” and describes the overweight child as “fat”, “fatty”, and “porker”. The article even goes so far as to state that in a group of obese teen girls surveyed, the few who claimed to be okay with or positive about their conditions were “pathetically defensive.”

While the issue is still the same, the language used is a far cry from what you might read in a magazine or website today–unless you’re reading a comment thread on the Internet.

WWLP Cook: Boiled-Beef Dinner and Beef-Pie Dinner

The February 1960 issue of Everywoman’s Family Circle included a two page spread explaining the best way to handle left over meats (because much like today, larger quantities of meats were typically more cost and time effective despite being too much for dinner). The article suggested that no meat would go uneaten if the homemaker had an advance plan for how to use the leftovers and provided menus for tonight’s dinner AND a “planned-over” left over meal. The first menu offered was a beef dinner.

Old-fashioned boiled beef: 

“It’s a man’t favorite–succulent boiled beef with a smacking-hot horseradish sauce.” For the first meal the mag chose an arm pot roast with round bone in (brisket, bottom round, blade, or rump are also suggested as good alternative cuts) and for the left-over meal they chose ground meat “because boiled beef at its best falls apart at a fork’s touch”

Boiled Beef Dinner Menu

Boiled beef dinner

Old-fashioned Boiled Beef

Brown Horseradish Sauce

Buttered Boiled Whole Potatoes

Crisp-cooked Cabbage Wedges

Apple Betty          Whipped Cream

Coffee                      Milk

Planned-Over Menu

Beef pie dinner

Beef-‘n’-potato Pie

Creamed Lima Beans and Celery

Winter Tomato Salad (use canned whole tomatoes)

Tea                Cherry Pie                   Milk

These might be too large of menus to prepare for a weeknight meal for two, but I do think it would be worth it to plan ahead and have a left-over meal planned for the extra meats!