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.