18 December 1956 “A Cocktail Party in Photographs”

As we are all, so have I been rather busy this Christmas season. I threw a cocktail party this past Wednesday and did manage to get some photos. I always have good intentions of getting many, but once you get enjoying the night, you forget. I didn’t get all the ladies dresses, bad me. All the cocktails looked so lovely, especially the champagne cocktails fizzing away in my silver rimmed cocktail glasses with cherries in, but no pictures.
This first shot I made black and white. Doesn’t it look like an old photo?
 But, it isn’t, but one of my lovely guests donning her wonderful vintage cocktail coat. Here we see some mingling going on. My friend joked she was a ‘two-fisted’ drinker in this shot, as she was finishing a Manhattan when I handed her a grasshopper.
Another lovely shot of guest and grasshopper, they were a popular drink. And no wonder, they are SO yummy. My friend by the nibbles. I placed them on the piano, so that our table was free for cards and visiting. Here hubby relaxes with the dogs, he had his jacket off at this point. The dogs enjoyed themselves, as they love begging and therefore receiving food from all.I made a new dress, of course, and though I had intended to use a silk, this satin worked better for me. The silk was not in the right color. I think the over skirt turned out rather well and can be worn either opened in the back or the front. I wore it tied in the back, apron style for the night.   Here I am with my friend who had the most wonderful hat, very Mag Wildwood from Breakfast at Tiffany’s.
My other friend also had a dress with a sheer apron style, though she wore hers open in the front. In the picture of people mingling you can see the pleated back of the this sheer skirt I believe.   As I said, I had most of the food on the piano. We had so many lovely things. This baked brie with home-made Apple pie jam baked in was lovely. These little darlings were easy and quite good. Just chive cream cheese on cocktail bread with smoked salmon and fresh dill. I can’t forget the deviled eggs, now can I? And it always gives me the excuse to use my egg plate that is part of my Temporama vintage dishes. Little egg, chive, and mushroom quiche. Here are assorted cheeses, labeled and so good. I just thought one of my egg cups filled with colored toothpicks seemed so 1950’s.Here are the popular Grasshoppers. To add red to them for the holiday I ground up candy canes in my coffee grinder and sprinkled on top.
I had 40s and 50s music playing all night and we played cards and laughed and really enjoyed ourselves. We had such a lovely time and there were so many more wonderful photos I could have got, but as I said, I was too into my party. As this second year ends and I have been diligently documenting my project, I find myself having to more and more remind myself to keep documenting it. My life has become so normally 1950’s that I forget all the little moments that might be enjoyed by you, but are so normal to me I have begun to take them for granted.
I also beg pardon for my rather shoddy posts this month. As I said, the second year of the 1950’s is ending for me and I am really thinking and planning and trying to digest the past two years to best find the way to go forward starting January first. We shall see what we shall see.
I hope all are enjoying these days leading up to Christmas and having fun with friends and family. Happy Homemaking!

22 November 1956 “More Thanksgiving”

Just a quick post today, as I am off to a friends and I have some Thanksgiving things to prepare.
I love this image of the son watching his father check the turkey. And what a bird!
With more information for any of you new Thanksgiving chef’s, here is a good turkey roasting time-table I thought I would share.
I am not sure if I am going to try these myself. I will at some point, not sure if I will for Thanksgiving. But, they are so much fun I had to share, in case any of you were looking for a fun way to serve up those sweet potatoes this year! What a lovely vintage way to do so and a marshmallow in the center of each little treat, what fun.
Happy Homemaking.

21 November 1956 “Q & A Sunday: Cooking With Lard”

Today’s Q & A is concerning our old friend lard. I had a recent question in a c0mment from one of you concerning this. I have also received various letters on the subject, so let’s look at that much misunderstood cooking fat: Lard.
Now, to start with, the question I received most recently was concerning a ‘meaty taste’ to a pastry while using lard. There are two possible reasons for that result. The first, and most likely the case, is the quality of the lard. Lard is made from Pig. Any part of the pig that contains fat (lard is rendered fat) can be used in lard production. However, there are ‘better’ parts of the pig for the lard which is better suited for pastry.
The second reason could simply be that maybe one should halve the fat of a pastry recipe between butter and lard, to see if they notice a difference. Perhaps the taste is so new it became more apparent to you. I, however, think it might be the quality of lard, as I have never had my lard pastry taste of ‘meat’.
Here are three levels of Lard: “The highest grade of lard, known as leaf lard, is obtained from the "flare" visceral fat deposit surrounding the kidneys and inside the loin. Leaf lard has little pork flavor, making it ideal for use in baked goods, where it is valued for its ability to produce flaky, moist pie crusts. The next highest grade of lard is obtained from fatback, the hard subcutaneous fat between the back skin and muscle of the pig. The lowest grade (for purposes of rendering into lard) is obtained from the soft caul fat surrounding digestive organs, such as small intestines, though caul fat is often used directly as a wrapping for roasting lean meats or in the manufacture of pâtés.”
Now, I would love to try various types of lard, but so far have only had experience with the simple store bought version by Armour. I am still uncertain if this is Hydrogenated. If so, it might add saturated fat. The good news for lard is that it  has Less saturated fat (the bad kind) and more unsaturated fat (the good kind) and LESS cholesterol than an equal amount of butter by weight.
Lards use in the 19th century was often due to cost. Butter was much more expensive than lard (I imagine the process by which you make butter including the smaller about derived from it as opposed to the large quantity of lard obtained from rendering a pig is vast.)
As I am uncertain about the lard I use, I found this product which will end up next on my monthly pantry list HERE.
The more research I have done, I have begun to think that I may, when not ordering the lard mentioned above, try my had at rendering my own. It seems simple enough and I am sure I can get it easily enough from a butcher I know of in Plymouth.
This tutorial on CHICKENS IN THE YARD blog is a very good step by step to lard making. Have any of you ever tried making your own?
So, I would say, if you are new to lard use 1/2 butter 1/2 lard. You will find, however, that lard is wonderful for pastry. If any are concerned of the product itself, ask yourself that while you are eating processed chips/Doritos, fast food, any pre-packaged box food in which all kinds of bad ingredients exist. Then ask yourself, ‘Can homemade things with lard, made so you know what is going into it and eaten in moderation be really bad for you?” Also consider the ‘bad press’ lard and even butter and eggs got by our ‘good friends’ the FDA when you consider who is pushing the cheaper made mass produced products of shortening and margarine and spreads.
Now, finally, I thought with Thanksgiving on its way I would show you the carving tutorial in one of my magazines. I hope it will be helpful.
Happy Homemaking.

29 October 1956 “Halloween Treats, Recipes and Memories”

Halloween is in the air.
Here’s a great Louis Armstrong Halloween song.

I thought I would share some recipes from the Betty Crocker Cookbook for boys and girls. There is still time, I believe, to use them before this Halloween.
This is the original 1957 version and you can buy a nice reprint in the shop  HERE. They start at around $11.   This is the version I shared with you. It is also available in the store HERE and starts at $8, these are not reprints but originals, I believe. I don’t think I earn any pennies from this last one, but it is a good book, so I put it in there for you.
These books are great as they are meant to be used BY children to cook. It is amazing when you think of the level of cooking, including cakes, that they have for children. Such a wonderful gift to give to a child, the ability to cook and bake.
Here is the Halloween Party menu with recipes from that book. Don’t you love the jack-o-lantern cake? It is so clever and meant to be doable by a child. Though I think mother’s help might be needed for the very young. The candy corn teeth are wonderful. I may have to try this myself!
 
I think this is such a great costume. It is almost surreal. I like that children used to go as random things, scary, fun so on. Though some may have coveted the new ‘store bought’ costumes, as did this girl here (Read her Blurb on the site where I found this photo), her actual home-made costume, which includes a hulu hooped bottom, is almost Mardi Gras quality.
Here is an example of the coveted 50’s store-bought costume. And these:
I have to say, many of  children that trick or treat in our downtown, here in Sandwich, actually have some really wonderful home-made costumes. Though, many cape children are subjected to the mall for Halloween, although they probably love it. I noticed more ‘store-bought’ costumes on those children, not sure why.
I also recall the decorations I had as a child were actually those left over from my parents 50’s start with children. As my older siblings were actually born in the early 1950’s, I grew up with many vintage items. It seemed my Halloween decorations were always a bit different than my friends.
I recall getting down the decorations box from the attic in early October labeled, “Halloween”. There was always a subsequent smell associated with these, a sort of musty-moth ball mingled with a scent, undescribable, that sent elation through me. Every year when I was young, I would go through all the old costumes (and I mean all the costumes that my brothers and sisters had had for many years) try them on, parading around. I would play this game every year, sorting through trying to see what I might want to be, only to decide something new that my mother would have to make. It was a sort of unspoken rule that we had with our Halloween.
And, of course, this was followed by decorating. All the old paper and crepe paper decorations would be carefully lifted out. I remember black cats with metal joints, so they moved.  A  full sized witch that did they same, pumpkins and there was  a happy little child dressed as a hobo. And there were the various vintage noise makers (of which I still have a few and see they sell for a mint on ebay) that were fun to clang and rattle and blow upon.
Part of the fun I recall from my own real Halloweens in the late 70’s was getting to run about in the dark. Of course you would have a parent with you, but you would be in a group of fellow costumed compatriots and you always outnumbered the adults. There you were, getting to run about the streets at night arrayed in your finery. Your vision would be partially skewered due to whatever contraption you were wearing that year. There always seemed to be the sound of your own breath pumping with the rhythm of your heartbeat. Running on the pavement, the crunch of leaves and the squeals of your companions was often muffled by papier mache’ or ill-placed sheets. We would rate the decorations on various houses, complain if we received pennies, apples or ‘pal’ gum (it wouldn’t last all day). And we would revel in homemade treats: Popcorn balls, candied apples, rice crispy treats died green or orange laden with candy corn or red hots, an occasional cupcake with a plastic pic you could secret away later. The night was crisp and cool and we were out after dark.   Allowed to wear whatever we wanted and let loose upon the world of grownups where they were required to give us treats or face the consequences. I don’t recall ever administering any tricks, other than the occasional grab and run you might try when some childless candy giver would offer up a bowl and a “Take what you like”. Of course, if mother saw you, you had to give some back, but parents were often busy gabbing away on Halloween, so it was a kid free for all.
I also remember the count, stash, and trade that followed a good haul. You would  be slumped on the floor, your booty dumped before you from your pillow case, plastic jack-o-lantern, or bag, ready to deal. Like a Moroccan trader on Market day, you were ready to deal : “Okay, I have two bit-o-honey’s for a mini snickers” “That popcorn ball is worth more than that”.
And, of course, there were your favorites that weren’t even on the trading table. And the requisite ‘bad candy’ that no one even wanted for free, the little orange and black taffy’s that always seemed to come out by the millions at Halloween. I don’t know if they make these any longer, but they seemed to be produced in the millions when I was a kid. No one knew where they came from, they just appeared at the end of October and were strewn everywhere. There always seemed to be some in the kitchen ‘candy drawer’ and you’d find them hidden in pockets of jackets or bottoms of school cubbies. They were the kind of candy a parent might try to placate you with and you would rather just give up on the candy hunt and go out and play.
Well, have a happy Halloween and Happy Homemaking.