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
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)
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

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


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

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


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

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


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

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

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

*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

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
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

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.

Sunday, November 11, 2018

Vintage 1950s Holiday Foods Deviled Eggs

Vintage 1950s Holiday Foods

Deviled Eggs

Deviled eggs (US) or Devilled eggs (UK), are also known as stuffed eggs, Russian eggs, or dressed eggs.  They are served cold as a side dish or appetizer often for holidays or parties. They were called "seasoned eggs" in ancient Rome. The dish is commonly found throughout Europe and in North America. It wasn't until the 1950s that the dish came into its own and appeared quite often on many tables for many different affairs.
The recipe below is from a 1950s recipe I found in my mother's recipe files, well dog-eared and splattered. She made this all the time and we, as children, lapped it up. However, my husband (the cook of my family) upgraded the recipe to avoid the sour cream and bread crumbs, and It tastes delicious.
Will's Deviled Eggs


8 boiled eggs
1/4 cup mayonnaise
1/4 cup brown mustard
1 Tablespoon Crystal Hot  Sauce
1 Tablespoon Kosher Dill Pickle juice (opt)
Paprika for garnish


Cut eggs in half. Remove yokes and place in a bowl. Mix in mayonnaise, hot sauce, mustard and pickle juice if using. Pipe into egg halves. Sprinkle with paprika.

1950s Deviled Eggs

8 hard-boiled large eggs
1/4 cup fat-free mayonnaise
1/4 cup reduced-fat sour cream
2 tablespoons soft bread crumbs
1 tablespoon prepared mustard
1/4 teaspoon salt
Dash white pepper
4 pimiento-stuffed olives or black olives, sliced
Mild red pepper


Slice eggs in half lengthwise and remove yolks; refrigerate eight yolk halves for another use. Set whites aside. In a small bowl, mash remaining yolks. Stir in the mayonnaise, sour cream, bread crumbs, mustard, salt and pepper. Stuff or pipe into egg whites. Garnish with olives. Sprinkle with red pepper.

Sunday, November 4, 2018

Vintage 1950 Holiday Foods-Green Bean Casserole

1950s Holiday Recipes
Green Bean Casserole
In 1955 the debut of Green Bean Casserole,  and became America's holiday favorite. The casserole was created by Campbell Soup Company in order to promote its cream soups. French's reports that 50% of all French's Fried Onions consumption occurs over Thanksgiving, Christmas, and Easter.
Below is my mother's recipe, I don't know where she got it from but I use it today for family dinners,  luncheons, and potlucks. Always a big hit. ENJOY!

Green Bean Casserole

1 can (10 3/4 ounces) Campbell’s Condensed Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French’s French Fried Onions

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart lightly greased casserole. Bake at 350°F. for 25 minutes or until the mixture is hot and bubbling. Stir. Sprinkle with the remaining onions, and return to oven. Bake until the onions are golden.

Friday, October 26, 2018

Vintage 1950s Holiday Food-Chex Party Mix

1950s Holiday Recipes
Chex Party Mix
          A snack hit of the 1955 holiday season was Chex Party Mix, a combination of Wheat ChexRice Chex, and Corn Chex, nuts, pretzels and a dressing of melted butter, Worcestershire sauce, and onion and garlic powders. The treat remains a popular holiday snack.

Original 1950's Chex Party Mix


1/2 cup butter
2 Tablespoons Worcestershire sauce
1 1/4 teaspoon Seasoned Salt
1/4 teaspoon garlic salt
3 cups Wheat Chex Cereal
2 cups Rice Chex Cereal
1 1/2 cup peanuts
1 1/2 cup small pretzel rods (sticks)

DirectionsBottom of FormINstruII

Preheat oven to 275 degrees F. Melt butter in a shallow pan. Stir in Worcestershire sauce, seasoned salt and garlic salt. Add cereal, nuts, and pretzels. Mix until all pieces are coated. Place on a shallow baking pan with sides. Bake for 40 minutes, stirring every 10 minutes.

Today you can melt the butter in the microwave, stir in the spices, and then pour evenly over the cereal, nuts, and pretzels in a huge bowl. Still cook it in the oven for the best authentic flavor!!

Monday, October 15, 2018

vintage 1950s Men's Fashion

Vintage 1950s Men's Fashion


          Thanks to improvements in heating and cooling in public spaces, homes, and cars as well as more and more men driving instead of walking to work, the need for heavy overcoats disappeared.  Outerwear was now another fashion accessory, something with personality, style, and design all on its own. They also became lighter with thinner or no lining needed to stay warm for the short distances to and from the car.

          For business attire, a knee-length overcoat, top-coat or raincoat provided all the protection a man needed. Following the major fashion trends of the 1950s, men’s overcoats were also textured or had big patterns. These bolder looking coats added the missing personality from the conservative grey flannel suit look. They had high military collars, straight hanging lines, slash pockets, and notched lapels. In the early years, the raglan sleeve coat helped emphasize the natural sloped shoulder and reduced bulk up top.

          Other coat styles could be worn with suits as well. For men traveling by motorcycle or topless sports cars, a leather or suede bomber jacket was the best for wind protection. 

Sunday, September 30, 2018

Vintage 1950s Movies


           The Seven Year Itch is a 1955 romantic comedy film based on a three-act play by George Axelrod. The film was co-written and directed by Billy Wilder, and starred Marilyn Monroe and Tom Ewell. It contains one of the most iconic images of the 20th century – Monroe standing on a subway grate as her white dress is blown upwards by a passing train.

          The film's entire story was an elaboration of the first scene in Wilder's directorial debut film The Major and the Minor (1942). The film is best known for the performance of the radiant Marilyn Monroe with a little girl's giggly voice basically portraying herself and known simply as The Girl in the credits.

          In 1956 the film won the Golden Globe award for Best Actor in a Musical or Comedy (Tom Ewell) and it was nominated for Directors Guild of America Award for Outstanding Directorial Achievement in Motion Pictures (Billy Wilder).

Saturday, September 22, 2018

Vintage 1950s Ladies Fashion

Vintage 1950s

Ladies Fashion


          Flatties or flats in today’s lingo were popular house shoes. They were sometimes worn with pants outside of the home for casual occasions. 

Teenagers wore them as often as saddle shoes when Audrey Hepburn declared them as her favorites. Ballet flats featured very small heels of 1/2 inch but were the most trendy, having no heels at all– just flat, flat flat!  Black was the most common color with a thin bow on the top. Other colors often matched an accessory such as a belt, scarf, purse, or hair ornament. 

         Of all the flatties brands, Capezio was the cream of the crop. They were luxury for those that could afford them, but oh so divine. They had no heels, very low profile sides, deep cut on the toes revealing toe cleavage, and sharp pointed toe tips. They exuded sexiness like no other flat could!

          Capezio and Bernardo both created a lace-up flat called Ghillies. It was a sister to the espadrille shoe but looked more like a cross between a men’s Oxford and a ballet shoe. The long laces provided endless amusement in devising new ways to tie the straps. At the back of the ankle was the best way for 1950s espadrilles, while wrapping up and around the leg was the vogue thing to do with Ghillies.

Many movies showcased women dancing in Ghillies (see if you can spot them next time you watch a 1950s musical).