I have been so very busy with the house and showing it and other things, that I have fallen a little behind in my posts. I hope you enjoy this and why not give it a try. You can see that Pizza, a relatively new concept in 1950’s, was hardly the over cheesed extra topping large meal we are familiar with today.
Enjoy and Happy Homemaking.
I appreciate when you post these vintage recipes. It's fun to see and I always get new ideas.
ReplyDeleteI am with Stephanie. The posts that share vintage recipes open up the past and bring it back to life!!
ReplyDeleteThanks 50sgal for all your blog entries. They are a treat always. You mentioned your house showings, about which I wouldn't mind you writing if you had the time or inclination. How do you organise these? What do you do if you're in the middle of a large 'messy' cooking session and someone wants to inspect your property? Also how are you 'decluttering', 'minimising', preparing for a move by 'de-collecting' (for example your husband's typewriters), all the while still looking at the darling magazines with their tempting ideas for things to do and have. Maybe some posts on your 'down-sizing' preparations and I'm sure you'll have all us gals cleaning out and re-organising our cupboards. Thanks again.
ReplyDeleteOops forgot to 'sign' the above comment about organising. Linda
ReplyDeleteYour Blog is really great! i love 50's :)
ReplyDeleteWe also had box pizzas back in the 50's - Appian Way pizza mix. There was a mix for the dough, a can of tomato sauce and a packet of seasonings. Of course, we always added more ingredients.
ReplyDeleteand also chef boyardee, who was an actual chef, came out with boxed pizza kits. I did a post and shared a commercial about it back in '55. It was a little tin of sauce and a packet to make the dough and a little tin of powdered cheese. I was told the box pizza was of course, never as good as home-made. I recall my mother made the best pizza dough and she always dusted the pans with corn meal so they wouldn't stick and it would help to lift and brown and crisp the bottom of the crust. And that crunch of corn crusted on the crispy crust was lovely. That's almost enough alliteration for a commercial: "Corn crusted crispy crust"!
ReplyDeleteYummy! Delicious blog too, honey!
ReplyDeleteCongratulations, you have a new follower!
Kisses from undervintage.blogspot.com xoxo
My Dad grew up on a ranch in Montana in the 50s and 60s. He and his brothers were recently discussing their pizza memories. They had never seen or had pizza. They had heard it vaguely refered to as "pizza pie" in comic books and thought it was some kind of dessert. In the late 1960's they moved to a large town in Washington that had a Shakey's restaraunt and they quickly learned exactly what pizza was.
ReplyDeleteAmy F.
I grew up making my pizza the way my Grannie did during the Depression: Flour, yeast, water, salt, tomatoes and cheese.
ReplyDeleteNoting fancy, just good plain cooking.
1920s Gal
I remember a time when the Cheese wasnt Shreaded. Thats how you got the long never ending strings from you mouth to the pizza while taking a bite...Loved it
ReplyDeleteOne of the reasons why people were slim in the 1950s (in addition to more walking/exercise) was a matter of portion-control and self-control. A pizza with 8 slices in the 1950s would have fed 8 people. Today, people stuff themselves and their children to full-capacity and do not seem to have the willpower or self control to ward off immediate gratification.
ReplyDeleteYum - I will definitely be trying the cornmeal and brushing the top with oil before adding the sauce next time I make pizza!
ReplyDelete