You may have noticed the Throwback Thursday trend on social media, where people post extremely flattering old photos of themselves, like so:
See? I was not kidding when I wrote that our house was a fixer-upper!
But for a true Throwback Thursday, I present the 1930 booklet of Better Meals for Less:
Featuring a lovely drawing of a distinguished gentleman enjoying “A Wholesome Meal” of Legumes!
And the 1937 booklet of Thrifty Tempting Meals for 2 or 4 or 6:
Umm . . . call me closed minded all you like, but I find Liver Loaf and Scalloped Codfish far from “tempting.”
Now that is a proper Throwback Thursday!
Katy Wolk-Stanley
{ 10 comments… read them below or add one }
Um, for the french dressing….can somebody please tell me what “pet milk” is? Or do I not want to know?
That would be PET brand condensed milk, right? That’s my best guess!
It’s evaporated milk. If I remember correctly, it is a creamy texture and tastes a little different than regular milk. Condensced (sp) milk is usually sweetened and very thick.
http://www.petmilk.com/UI/images/home_hero.jpg
Phew! Thanks for the clarification!
yes, Pet milk {funny ideas come to mind} is a brand.
I have an old cookbook called “Anyone can bake”. It was from 1927, belonged to my mother, and it is well-loved!
I hope they had a recipe for that yummy-looking cake for 2 or 4 or 6 as well as the Liver Loaf and Scalloped Codfish!
I don’t know about the liver loaf, but the scalloped codfish was probably delicious. The milk and rice baked into a creamy base with bits of fish inside and browned breadcrumbs on top. Yum.
I have a recipe from Moosewood for a cream of butternut squash soup. It calls for unsweetened, skim condensed milk. It adds richness and protein without adding any fat.
Don’t think I could eat the liver loaf if I was starving (plus we now know it’s bad for you, so my siblings and I blame all of our cholesterol problems on the fact that our mother force fed us the stuff weekly as kids) but the cod loaf actually sounds pretty good!
i think the pet milk referred to would be the canned, evaporated milk, rather than the canned, sweetened, condensed milk.
i agree that the scalloped cod sounds like it would be tasty. i had to eat liver weekly thru out childhood and have never had it prepared in a way i found anything but revolting. that texture!
i am currently collecting pamphlets and books on rationing during WWII, which includes a great deal on economy, limited ingredient recipes. some are yummy. but the british versions, where rationing was much more severe and prolonged, had recipes for calf and sheep head meals that most of us today would reject….
We always had condensed milk around the house when we were kids. In the 60s it was used to make homemade baby formula. I’m not saying it’s a good idea.I just remember my mom telling me about making formula with condensed milk, karo syrup and vitamin drops.
If we ran out of milk, there were always three or four cans of condensed milk in the cupboard to add to cereal.