Saturday, January 12, 2019

Vintage 1950s Men's Fashion



Vintage 1950s
Men's Fashion
Socks
          Socks that remained hidden under suit pants were the one area that had some personality in business dress. Argyle socks were very popular. Geometric designs on the ankles were also popular.


          Looking at men’s business sock choices today, we can see very little has changed since the 1950s. 

Saturday, January 5, 2019

Vintage 1950s Cars





Studebaker
          Studebaker (1852–1967)  was an American wagon and automobile manufacturer

based in South Bend, Indiana. Founded in 1852, the company was originally a producer of wagons for farmers, miners, and the military.
          Studebaker entered the automotive business in 1902 with electric vehicles and in 1904 with gasoline vehicles, all sold under the name Studebaker Automobile Company. After years of financial problems, in 1954 the company merged with luxury carmaker Packard to form Studebaker-Packard Corporation. However, Studebaker's financial problems were worse than the Packard executives thought. The Packard brand was phased out, and the company returned to the Studebaker Corporation name in 1962.

          After WWII, Studebaker was the only auto company to actually make a “new” 1950 model. Two series were debuted, the Champion with three trim levels and the pricier Commander which had a longer wheelbase.
only the Starlight Coupe had the drastic wraparound rear window.
          From the 1953 to 1955 Sports Coupe the new edition had a 275hp V-8 borrowed from Packard. It was race ready. Other Hawk models included Sky Hawk, Power Hawk and Flight Hawk


          The Hawk had air conditioning and 14″ wheels. The Lark was introduced as the nation slid into a recession. Demands for compact economy cars peaked. The Lark helped to increase Studebaker production by 150% and sales doubled. It came in two or four door sedans, a two-door hardtop and a station wagon model. But even this didn't save the company.

Saturday, December 15, 2018

Vintage 1950s Holiday Foods


1950s Holiday Recipes
Christmas Pudding
It's a long-standing tradition to add silver Christmas coins, charms or tokens to Christmas pudding. Why do people do this?
Well, whoever finds a Christmas coin in their slice of Christmas pudding is said to have good luck and wealth in the following year - and that can't be a bad thing.
However, only silver Christmas coins should be used rather than modern base metal currency. Also, you should never serve plum pudding with coins in it to small children or without alerting your guests to their presence.
Putting coins in your plum pudding is a really lovely way to add some fun and special memories to your Christmas day. If you exchange the silver coins for real money you'll get them back to use them for years to come, making a perfect family heirloom.

Easy Christmas Pudding
Ingredients
3 cups plain (all purpose) flour
2 teaspoons bicarbonate soda
2 teaspoon ground cloves
1½ cups dried mixed fruit
½ teaspoon salt
1 tablespoon butter, melted
2 teaspoons of your favorite holiday spice mix, or pumpkin pie mix
1 heaped cup sugar
2 cups cold tea (strained or from tea bags)
Directions
Mix all dry ingredients with two cups of cold tea and the melted butter.
For good luck and in keeping with an old Christmas tradition you can ask family members to each stir the pudding mixture and make a wish.
Once the ingredients are well mixed, pour them into a greased steamed pudding tin with a lid. Alternatively, use calico fabric and tie it with string and place the calico bag into a large heat-resistant bowl and cover with foil. The mixture can also be cooked as two smaller puddings if preferred.
Fill a large saucepan halfway with water. Place the pudding into the saucepan and put the saucepan onto the stovetop. Bring the water to the boil and then reduce it to a simmer to steam the Christmas pudding for 1½ hours.
Once the time is up, test the pudding with a metal skewer - if it comes out without pudding stuck to it, it’s ready to eat.
Serve your Christmas pudding:
We recommend you press your Christmas coins into the pudding at this point or after slicing up the pudding. Aside from avoiding scorching the silver during cooking, this method is best if you have young children as guests: for safety, their slices should not contain coins.
Serve slices of delicious hot pudding in bowls or on small plates. The Christmas pudding is best topped with dollops of brandy custard or brandy butter.
Serves 10-12 people. If there's any left it should keep in the fridge for around five days.


Saturday, December 8, 2018

Vintage 1950s food- Mamie Eisenhower's Fudge

Mamie Eisenhower's Million-Dollar Fudge Recipe was a favorite holiday treat of the Eisenhower White House years and first appeared in Who Says We Can't Cook?, a spiral-bound collection of recipes published in 1955 by the Women's National Press Club of Washington, D.C. Mamie's husband Ike named the recipe.


Below is the original recipe if you would like to surprise yourself, parents or grandparents.

Mamie’s Million Dollar Fudge

Ingredients
4 1/2 cups sugar
pinch of salt
2 tablespoons butter
1 tall can evaporated milk
12 ounces semi-sweet chocolate bits
12 ounces German-sweet chocolate
1-pint marshmallow cream
2 cups nutmeats

Directions

Boil the sugar, salt, butter, evaporated milk together for six minutes.
Put chocolate bits and German chocolate, marshmallow cream and nutmeats in a bowl. Pour the boiling syrup over the ingredients. Beat until chocolate is all melted, then pour in pan. Let stand a few hours before cutting.
Remember it is better the second day. Store in tin box.


Monday, December 3, 2018

Vintage 1950s Food Sugar Cookies


1950s Holiday Recipes
Sugar Cookies

Cookie cutting and decorating reached its height during the boomer years with Christmas cookie cutouts of reindeer, trees, stars, and bells providing sustenance for kids and dads. During the holidays, Moms packed their favorite home-baked cookies into Tupperware containers and carried them to cookie swap parties with friends and neighbors. Red plastic cutters replaced tin cutters during the war years when metal was scarce. They can now be found today at garage sales and flea markets.


Easy Sugar Cookies
Ingredients

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
 1 1/2 cups white sugar
1 egg
1 teaspoon vanilla or almond or lemon extract

Directions

Preheat oven to 375 degrees. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and extract. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden.
Let stand on cookie sheet two minutes before removing to cool on wire racks.

Easy Cookie Frosting
Ingredients

4 cups confectioners' sugar
1/2 cup shortening
5 tablespoons milk
1 teaspoon vanilla extract
food coloring

Directions

In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired, and decorate your cookies.



Friday, November 23, 2018

Vintage 1950s Scalloped Potatoes


1950s Holiday Recipes

Scalloped Potatoes
         
Scalloped Potatoes was a staple dish every winter holiday meal, and pot-lucks our family attended in the 1950s. And being the oldest, it was my job to peel and remove dark eyes from these fresh potatoes. It took hours for me, with a hand-held peeler, and took away the joys of the winter holidays. Pri

When I left home. I swore I would never, never make Scalloped Potatoes again. Well, I missed the dish and contemplated quite often making the dish, until I looked at my hand-held peeler, and dropped it back in the drawer.

However, as the years slipped by I attended potluck dinners.  I always filled my plate with Scalloped Potatoes enjoying the wonderful taste of the dish. Then one day, my neighbor had an open house and served the most wonderful "Scalloped Potatoes" for 25 people! I marveled at her stamina in peeling and "de-eyeing" all the fresh potatoes.

"Heavens no", she said. "I used frozen Has Browns. No way would I peel all those potatoes."


Well, she gave me her recipe and here it is, peel-less, de-eyeing-less Scalloped Potatoes without the fresh potatoes and blisters.


Quick and Easy Hash Brown Casserole

Servings: 8

Ingredients
4 cups frozen hash brown potatoes
1- 3/4 cups heavy cream (I like 1/2 heavy cream and 1/2 sour cream)
2 cups cheddar cheese shredded
1/4 cup chopped green onions (opt)
1/4 teaspoon salt
1/4 teaspoon pepper

Directions
Preheat oven to 350 degrees. Spray an 8x12 inch or 6 cups casserole dish with non-stick spray. Pour half of the frozen hash browns into a dish. Sprinkle salt, pepper, and half of the cheese over potatoes. Spread remaining hash brown potatoes in dish. Top with remaining salt, pepper, and cheese. Pour heavy cream over potatoes. Bake 45 minutes covered. Take the lid off and bake another 15 minutes until potatoes are soft and cheese is melted and browned. Serve hot

Remember... no peeling or de-eyeing fresh potatoes!



Saturday, November 17, 2018

Vintage 1950 Holiday Mince Meat Pie

Vintage 1950s
 Holiday Recipes
Mince Meat Pie

          A mince pie is a sweet pie of British origin, filled with a mixture of dried fruits and spices called mincemeat, that is traditionally served during the Christmas season in the English-speaking world, excluding the USA. Its ingredients are traceable to the 13th century.
          Returning European crusaders brought back  Middle Eastern recipes containing meats, fruits, and spices. Originally, mincemeat always contained meat. Many modern recipes contain beef suet, though vegetable shortening is sometimes used in its place.
          This was my mother's favorite holiday pie and made to celebrate the first day of Autumn, Halloween, Thanksgiving, Christmas, New Years, and if she could get away with it, Valentines and Easter. Though that never happened. Unfortunately, her recipe is missing.

The traditional method of making the pie is time-consuming. Here is an easier meatless recipe that tastes just as good as the traditional pie.

Easy Mincemeat Pie
Ingredients

*2 cups of ready-to-use mincemeat  or homemade
1-1/2 cups chopped pecans 
1 Gala apple, peeled, chopped (1 1/2 cups) 
1/2 cup chopped dried Calimyrna figs
1/3 cup packed brown sugar
1/3 cup brandy (opt)
2 teaspoons grated lemon peel
Two-Crust mix for  9-inch pie plate

Directions
In a medium bowl, stir together mincemeat, pecans, apple, figs, brown sugar, brandy, and lemon peel. Cover; refrigerate at least 8 hours.
Let pie filling stand at room temperature 30 minutes. Meanwhile, heat oven to 425°F. Make pie crusts as directed on box.  Stir filling well; pour into crust-lined plate. Top with second crust and flute; cut slits in several places.
Bake on lowest oven rack 40 to 45 minutes or until pastry is golden brown. Cool completely on cooling rack, about 5 hours.

*To purchase mincemeat: try Borden None Such Readymade Mincemeat at Walmart

* To make your own mincemeat, here is the easiest recipe for the filling

Instant Mincemeat
Makes 1 cup
This quantity is enough to mix with enough apples or pears for one pie, crisp, or cobbler. (Using 8 cups of fruit per, depending on how strong you want the flavor. You can use more or less.) Simply toss the desired amount with your sliced fruit and proceed. Since the candied oranges are slightly sweet, you can reduce the amount of sugar in whatever recipe you’re using by a tablespoon or depending on how sweet your apples are, you can leave it out. Dried currants or diced prunes can also replace some of the raisins, for variety. Like regular mincemeat, this will keep for quite a long time and can be made weeks, or even months before you plan to use it. Keep it in a jar at room temperature. The taste of the brandy will mellow nicely the longer it sits.

Traditional Minced Meat
Ingredients
2/3 cup coarsely chopped raisins, dark or golden
1/2 cup chopped candied orange peel
1/4 cup brandy, plus more, if necessary
grated zest of one orange, preferably unsprayed
1 teaspoon freshly squeezed lemon juice
2 tablespoons light or dark brown sugar
1/2 teaspoon each ground cinnamon and nutmeg
1/4 teaspoon ground cloves

Directions
Mix everything together and pack in a jar.
 Let stand for at least one to three days before using. If the brandy absorbs quickly and the mixture appears dry, add another pour, just enough so the mixture is thoroughly moistened.
Add the apple or pear-based fruit fillings prior to baking.
Note: For those avoiding alcohol, try substituting apple cider or juice and a teaspoon of vanilla extract in place of the brandy. If omitting the brandy, this mixture should be refrigerated and used within three or four days. Otherwise, it will keep for at least two months. Candied orange peel is available in well-stocked supermarkets around the holiday season. Look for a brand with no artificial colors and no preservatives, if possible.

 https://www.davidlebovitz.com/quick-mincemeat-recipe/