Neat-o Ads

In the 1970's my mother had an avon lady come by. I loved that bag of grown up make up. Mom used to order my sister and I an item every time too. I see a lot of the cool vintage avon kid stuff posted on some great flikr photostreams that bring back lots of memories.

Weird...Easy Off in a jelly like form. What a mess. I got Easy Off on my fingers once and it felt as if my prints were slowly dissolving. I can't imagine getting the stuff in an eye. Horrid.

MMmmmm! Looks yummy. I've been frosting cakes for 25 years and I still really haven't gotten the hang of it. I mean, the cakes don't look like big malformed lumps when I'm done or anything, they look nice, but they just don't look great, Not like the beautiful cake here or here or even here. I guess it doesn't matter. As long as they taste great and I'm having fun doing it...right?

Sigh...it looks so perfect! There is no home sweeter than a mid century ranch style. A little piece of heaven on earth.

Pretty Petal Cake

I think this is such a pretty cake. I have lots of great vintage cookbooks, several of which I use often. This recipe comes from Betty Crockers HOSTESS cookbook..."a guide for women who want to entertain-more easily, more often, more successfully."

Cherries Galore!

I was specifically searching for a perfect vintage add
for Maraschino Cherries. I've looked high and low and have had no luck whatsoever. I've decided to post some other great old cherry stuff instead but I'm really, really searching for a true Maraschino cherry advertisement. Anyone out there have one? Let me know, I'd sure love to share it here.

Why Cherries?
I have just made one of my favorite treats, full of pineapple and yummy maraschino cherries! A delicious recipe that my mother made when I was a kid in the 70's and 80's. I'm guessing it originated from one of the wonderful cookbook recipes that find there way here, but then just about everything I ate as a kid came from one of those swell cookbooks. I collect them now. The recipe I made is one my Mom calls "Glorified Rice", it consists of cool whip, pineapple, marachino cherries and cold rice. When I was a kid mom used minute rice, regular cool whip, whole marachino cherries and that was that..sometimes she used a can of fruit cocktail. I have changed the recipe around a bit and renamed it "Moms Ultra Heavenly Cherry Pink Cloud". It is Soooo yummy that I lie awake thinking about it when I know it's in the fridge.  It consists of these simple, yet memory inducing ingredients:



Moms Ultra Heavenly Cherry Pink Cloud Recipe


3 cups cold cooked Arborio rice*
(Arborio is a must as other rices seem to harden in this particular recipe after more than a day in the fridge. The taste and consistency is perfect with arborio)

2 tubs of extra creamy style cool whip

1 can crushed and drained pineapple


10 or more finely chopped maraschino cherries
(to taste)

1/4 cup of the maraschino cherry syrup

1/2 cup granulated sugar



cook and cool your rice. put it in a large mixing bowl and

add the remaining ingredients above. Mix well and

refrigerate for an hour or so. The colder it is, the better.

The maraschino cherries and the maraschino

syrup give it a wonderful pink glow.  I have used up to a half cup of the syrup. It's really a personal taste thing.

I think it's perfect to round out a summer meal or just to

munch on any time. My husband absolutely loves it and is always asking for 'That cloud stuff!'

My kids love it too. The stuff keeps well covered for up to 5 days in a nice cold fridge. It never lasts that long here.

Thursday Stuff and The Scandal About Me

The active ingredients in the original Clearasil product were sulfur and resorcinol

       The stuff was created in 1950 by Ivan Combe (an inventor of personal-care products)  with the help of chemist, Kedzie Teller.

These "Draw Me" ads have also been around for quite awhile! I didn't realize how long until I started collecting magazines from the 50's. They've been around since 1914 and I happen to have grown pretty fond of their ads. I'm going to search them out and share them here with you.

Cheez-Its were first made by Sunshine Biscuit Company in 1921

This came from a January, 1951 issue of True Romance

 

Oleo and Soda and Tuna, Oh My!

If I recall correctly, 'Everything's better with Blue Bonnet on it!'

My grandparents called margarine "Oleo".

The history of Margarine is actually quite interesting,

I have to admit, this is a darn good looking treat. I honestly can't wait to try this recipe I found in a March 1958 Family Circle Magazine

I mean, YUM! It seems like many photographs of food during the fifties often look downright horrible....but this one looks great.

I'll bet ladies, you could use that new sheet of flaky dough that Pillsbury has now if you're not in the mood for the heavy work. I do get personal satisfaction, though, when I know I've done everything from scratch. It tastes soooo much yummier that way.

Nesbitt's Fruit Products Company started bottling Nesbitt's Orange Soda in 1938

Gee, I wonder why kids these days, or should I say society these days, always feel like the grass is greener on the other side of the fence! The power of advertising.

Oh LORD! I can't say one good thing about this absolutely horrible looking meal. I wonder if anyone

ever actually looked at this and thought "MMmm Look at that! I've just got to try it! " Yuck!

Resolutions of a Good Hostess; 1953

But first a word from...

Mmm, good! I'm suddenly hankerin' for a good old fashioned hamburger!

Lustroware was the representative brand of the Plastic Products Division of Borden Chemical, Inc

Bennett's is still around today!

 and now back to our post....

New years Resolutions of a Good Hostess from the Hostess Editor at Good Housekeeping Magazine; January 1953

1.

   I'll try a new type of party for a change. A Tea, a Brunch

   a cooperative party, a pre-dance get together, a post

   theater snack or a dessert-and-coffee party.

2.
   I won't trust my memory. I'll jot reminders down on
   paper and then check items off when they're done.

3.
   I'll plan some entertainment such as games, watching
   a special television program or listening to music, but if
   the guest prefer some other activity, I'll be ready to
   abandon my plans.

4.
  I'll remember to give fool proof driving directions in
  writing to anyone who needs them. I'll even go so far
  as to draw guests an accurate map.

5.
   I'll look my prettiest when the doorbell rings by stopping
   to change an hour before guest arrive and doing last minute
   chores in a perky apron; suitable for greeting the earliest
    guests if necessary.

6.
   I'll designate a place for my guests to put their wraps, even if
   its on the bed in my bedroom. (In rainy weather I will cover
   the bed with a clear plastic table cloth.)

7.
   I'm not a born cook, I'll put my faith in a good cook book.

8.
   I'll plan a menu with the fewest number of courses feasible and
   include dishes that can be made ahead and wont require last
   minute pot watching. I won't be a jumping jack during the meal.

9.
   I'll capitalize on every holiday by adding a few special little touches
   to the menu or table decorations.

10.
    I'll use imagination in my place settings and be daring when mixing
    china and place mats.

11.
    I'll be original when it comes to serving dishes. I'll heap rice in a salad bowl,
    serve shrimp curry or creole in a pottery casserole, etc.

12.
     I'll decorate my food to look as nice as it tastes, with a sprig of parsley or cress
     on dinner plates.

13.
    I'll consider serving coffee in the living room.

14.
    I wont apologize for the food I serve or the way my house looks.

15.
    I'll never, ever stuff my guests or ask them more than once if they'd like seconds.

16.
    I'll think of ways to serve plates by arranging meat, vegetables and gravy or relish
    on the same big platter.

17.
    I'll consider the dishwashing situation and decide whether: a) to use paper plates-
    (there are wonderful plastic coated ones) and/or place mats; b) to have someone
    come in and help me; c) to rinse and stack between courses and then wash the
    next morning; d) to do a quick but complete wash between courses; e) to have my
    guests help after dinner; or f) to have the ladies join me in the kitchen for a second
    cup of coffee while I wash dishes and let them drain (or complete the drying and
    putting away process)

18.
    I'll feel flattered rather than nettled when a guest joins me in the kitchen.

19.
    I'll have plenty of ashtrays and plenty of coasters on hand, I'll even have a cloth
    in a handy drawer in the living room in case a guest spills something. (once the
    spillage is wiped up, we'll both forget it)

20.
   I will remember that others smoke even if I do not and make sure to have extra
   cigarettes on hand.

21.
   I'll take it easy. I'll remember that the guests came to visit me rather than stuff
   themselves with food or inspect my home with a microscope. If I am rested and
   carefree, my party will be a success.

22.
   When I do the inviting, I'll let my guests know how long the party is intended to
    last. Once they start for the door, I'll let them continue leaving.

23.
   I'll have a wonderful time at my own party.