Wednesday, June 9, 2010

Fine Cooking. Just Fine

Cooking from the 1950’s.  I have nothing against it.  I liked Jello and goulash and I still think baking powder biscuits are the best for strawberry shortcake.   It’s the cookbooks that disturb me. The photos make the food look like it's made out of something other than food, or it's been sitting there a loooong time.  Pineapple slices do not look good once they’ve congealed, and apparently they were very popular in the 50’s. Pineapples and cherries together? Heaven! Here's a book that explains how it all happened:

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