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Archive for the ‘Recipes’ Category

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You can feast on these meat pies and be patriotic, too! They are so savoury, everybody likes them yet they take little meat. And we all must save meat, now that our fighting forces need so much.

With pie crust, biscuit or mashed potato topping, who doesn’t look forward to a hearty meat pie? And they’re fun to make, real praise winners! Liked by men and youngsters, too!


Another recipe I’ve found in a large bundle of booklets and cut-outs I’ve picked up at a jumbler sale somewhere. From the comment above about patriotism and the fighting forces taken from the ad it is obvious that the recipe is from sometimes in the early forties – Ted    

Recipe HERE

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A recipe from an ad for Kraft Cheese Company published in 1940875_bunniesRecipe HERE

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At a jumble-sale this summer I picked up a stack of small cookbooks and among them was the one you can see in the illustration above, “Rumford Bakebok” from 1927. I suspect that it is translated from English as Rumford is not a Norwegian product but who cares. With a bit of fancy PhotoShoping I managed to place both the book and a tin of Rumford into the intro illustrations for the recipes from the little book.

The book had been appreciated as it was obvious that several generations of the woman in the Grindalen family had used it frequently (two generations had scribbled their name inside and one on the outside) before it ended up in my vast collection of old printed matter

The recipe is HERE

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A recipe from an ad for Campbell’s soup here that I’ve picked up at a street market earlier this year. It was in a folder full of recipes ranging from the early forties to the seventies. The ad design puts this one in the late sixties, early seventies.

You’ll find the recipe HERE

In context:
the serving dish the course is in on this picture is actually from a Norwegian factory called Stavanger Flint even though the ad was designed and prinred in the US

 

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small_illThis is an old German soup that has been a hot favourite with countless generations of children. Since its ingredients consist of simple country fare, this recipe or a variation would almost certainly have been popular when Dr. Hoffmann wrote his classic children’s story, Struwwelpeter in 1844, from which "The Story of Augustus who would not have any soup" is taken. It is a poem that testifies to the importance soup played in a child’s diet. Though it is difficult to imagine that this particular soup would have been rejected by Augustus. Ever! This old recipe remains very easy to prepare, is full of nutrition and is a firm favourite with children.

Recipe HERE

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Gumbos (poultry, meat, fish or shellfish) are typical of Creole cooking with okra added to give the soup its glutinous quality. The soup evolved from a Choctaw Indian dish.

Recipe HERE

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Hersey Chocolate Corporation published a promotion booklet in 1937 called “HERSEY’S Favourite Recipes”. You can see the cover page above, two kids stuffing themselves with chocolate cake. Here is one of my favourite recipes from the booklet – Ted

Recipe HERE

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A recipe from “Calumet Cook Book” published in 1935calumet_cream_cake_cake_intro_ill
You’ll find the recipe HERE

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 A recipe found on The Daily Bungalow’s Flickr setsK C Jelly Roll_intro_ill

You’ll find the recipe HERE

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Recipe taken from an ad for Hunt’s Peaches published in LIFE magazine in 1953

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Recipe HERE

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You’ll find the recipes HERE

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At a jumble-sale this summer I picked up a stack of small cookbooks and among them was the one you can see in the illustration above, “Rumford Bakebok” from 1927. I suspect that it is translated from English as Rumford is not a Norwegian product but who cares. With a bit of fancy PhotoShoping I managed to place both the book and a tin of Rumford into the intro illustrations for the recipes from the little book.

The book had been appreciated as it was obvious that several generations of the woman in the Grindalen family had used it frequently (two generations had scribbled their name inside and one on the outside) before it ended up in my vast collection of old printed matter

The recipe is HERE

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 From the “Betty Crocker Recipe Card Library” published in 1971

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Your own soft tortillas rolled with chilli, onion and cheese. Accompany with shredded lettuce and chopped red tomatoes.

You’ll find the recipe HERE

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A very delicate soup, cool and refined. Ideal for a hot summer’s day, this soup makes a superb start to a meal. Surprise and delight your friends with this extraordinary, subtle taste. Escoffier once said "Of all the items on the menu, soup is that which exacts the most delicate perfection and the strictest attention." This soup will stand the closest scrutiny and leave a lasting impression.

Recipe HERE

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A recipe from an ad for Dexo Vegetable Shortening and A&P
published in 1953

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You’ll find the recipe HERE

 

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A recipe from an ad for Bird’s Custard published in 1951
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When I’m in England I never leave for home without at least five tins of Bird’s Custard in my suitcase. I simply love the stuff and it’s not for sale here in Norway – Ted

Recipe HERE

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As the name suggests, this soup was originally made with a cockerel. Nowadays a chicken is more than an adequate substitute. A hearty main-dish soup – absolutely delightful on a cold winter’s day, with good conversation and warm, crusty bread.

Recipe HERE

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A recipe from an ad for Jell-O published 1949. You’ll find it HERE

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The word “consommé” literally means a perfectly refined soup. This recipe is a basic consommé, garnished with ‘royale.’ There are numerous variations of this recipe, each largely differentiated by the type of garnish. Escoffier lists over 70 different kinds. Consommé, it is worth remembering, represents perfection, pure and exquisite. No rustic country character here. Beautifully clear, it stimulates the appetite as no other soup can. Perfect for formal occasions. A triumph of haute cuisine. Bon Appetit.

Recipe HERE

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As you may have gathered already, I like to rummage round in jumble sales and street markets looking for cookbooks and recipe cut-outs and this one was also found this way. This one comes from an ad for French’s Mustard that someone cut out and saved sometimes back in the late fifties.

You’ll find the recipe HERE

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