Vintage 1960s Cars Datsun Roadsters

Datsun Roadsters

Nissan Motors, one of the first Japanese autos imported into the U.S., originally sold their cars under the Datsun name. Until the 1960s sales were pretty dismal. Then in 1963, they introduced a roadster. Many people thought the Datsun Roadsters were just Japanese copies of the British MGB, but that couldn’t be further from the truth. In point of fact, the Datsun pre-dated the introduction of the MGB by several months, and any styling similarities are coincidental. After 1967, the power and performance of the MGB began to slide down while the opposite was true for the Datsun Roadster. (In Japan, it is known as the Nissan Fairlady.)

    Datsun Roadsters are pleasant-looking with more of a bias toward “cute” than handsome or aggressive, the small hood scoop and stacked taillights are unique features. The majority of existing cars are the earlier versions with smaller engines, known in the U.S. as the 85hp 1500 and the 96 hp 1600 models. The pre-1968 cars had a handsome steel dash with toggle switches and a short windshield. 1968 Datsun 2000 didn’t become available until mid-1967. The difference was pronounced, however. The 135 hp Datsun 2000 was a legitimate “stoplight sleeper” that surprised many who challenged them. Production ended for the roadsters in 1970 when the Datsun 240Z was introduced.

    Datsun roadsters raced successfully in Sports Car Club of America (SCCA) raced and continue to be good vintage racers. They’re more durable than most of their British rivals.

    I owned a 1964 Fairlady 1500 which I drove through college. I wish I still owned it as this particular model has appreciated in value and have fetched more than $40,000 at auctions.

 

Vintage 1960s Women's Evening Wear

 

Women's Evening Wear

The 1960s usually bring up memories of swinging hippies. mod dancers and go-go boots. While they certainly took fashion by storm during the day, 1960s evening dresses were a different story.

        The 1960s evening fashion was split between the 1950s style tea gown and the sleeveless sleek fitted shift dress. These short, sheath dresses, with form-fitted skirts and high waists, were very popular. The dresses were made of rich gold and silver brocade or plain satin in white, red, blue, and olive green. As the decade progressed dresses lost the tightness in favor of a natural or empire waist that fit looser over the hips. 

Dress length returned to floor-length column dresses. The simple little black cocktail dress had its heyday in the 1960s. The late 1960s evening fashions were known for their bold, vibrant colors.

1960s Cocktail, Party Dresses

The 1960s cocktail dresses were as classy and elegant as they could be. Short cocktail 60s party dress was preferred over longer gowns, of metallic gold, silver, and the most popular, black. The one-shoulder gown and the knee-length swing dress in lace continued to be a formal fashion tradition. In 1964 black formal party dresses also became popular.

1960s Evening and Prom Dresses

From 1960-1965 formal evening wear followed the designs of the 1950s. The simple sheath dresses with matching short jackets were everywhere. They also came in longer lengths formal affairs.  High empire waist, tapered skirts, and contrasting top and bottom materials became trendy during the latter half of the 60s. Bubble gum pink, yellow and seafoam green were classic evening and prom dress colors.

        Red was a very mod color. Especially when mixed with white in color blocks. An orange-red was very popular in the early years.  A purple-red drifted into the later 60s.

 

 

Vintage 1960s Frosted Layered Sandwich Loaf

 

My aunt was a social butterfly and she made two of these, one for her Ladies Club Luncheon and one for our family Sunday Dinner in February.

Vintage 1960s

Food

Frosted Layer Sandwich loaf

I have fond memories of a beautiful  showstopper sandwich loaf at weddings, birthdays, anniversaries, you name it. A sandwich loaf was always present and quite often used as the centerpiece. Interestingly enough, they only appeared at gatherings meant for grow-ups!

 

Frosted Layer Sandwich Loaf

Ham-Pickle Filling, below
Chicken Salad Filling, below
Curried Egg Filling, below
Peeled tomatoes
1 loaf (about 1 lb. 13 oz.) unsliced sandwich bread
Butter or margarine
2 tablespoons mayonnaise or salad dressing
2 packages (8 oz.) cream cheese
1/4 cups mayonnaise or salad dressing
2 tablespoons light cream

Directions

Prepare fillings; slice tomatoes; chill. Cut all crusts from bread with a sharp knife. Lay loaf on its side; cut into 5 even slices; spread 4 slices with soft butter or margarine.

Spread fillings on three slices; arrange tomatoes (halve slices if necessary) on the fourth slice; spread tomatoes with 2 tablespoons mayonnaise or salad dressing. Stack slices; top with the fifth slice of bread. Combine cream cheese, 14 cup mayonnaise or salad dressing, and cream. Blend until smooth. Spread mixture on tops and sides of loaf.

Chill thoroughly. Garnish with sieved, hard-cooked egg yolks, if desired.

 

Curried egg filling: Mix 1/4 cup of mayonnaise or salad dressing; 1 tsp. prepared mustard; 1 tsp. grated onion; 1/2 tsp. curry powder; 1/2 tsp. salt; dash of black pepper; and 3 hard-cooked eggs, finely chopped.

Ham-pickle filling: Mix 3 cans (2-1/4 oz. ea.) deviled ham and 1/4 cup chopped sour pickle. Chicken Salad Filling: Mix 1/3 cup mayonnaise or salad dressing; 1 tsp. grated onion; 1 tsp. lemon juice; 1/2 tsp. salt; dash of pepper; 1 cup chopped cooked chicken; 1/3 cup chopped celery; and 3 tbs. finely chopped parsley.

Chicken salad filling:  Mix 1/3 cup mayonnaise or salad dressing, 1tsp grated onion, 1 tsp lemon juice, 1/2 tsp salt, dash of pepper, 1 cup cooked chicken, 1/3 cup chopped celery, 3Tbs finely chopped parley

Makes 8 to 10 servings

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Vintage 1960s Food Chocolate Fondue

 

Chocolate Fondue

This was my favorite dessert!  I learned from my college roommate. I loved it so much she gave me this recipe when we graduated and went our separate ways. I have kept this for over 45 years. Thanks Deb.

 

Chocolate Fondue

 

12 oz. milk chocolate semi-sweet pieces for cooking chocolate

3/4 cup light cream

1-2 Tbsp cherry brandy, orange-flavored liqueur

Dippers (below)

 

In a heavy pot melt chocolate in cream over low heat, stirring until smooth.

Remove from heat, stir in brandy or liqueur. Stir into dessert fondue pot to keep warm. Makes 2 cups.

Dippers: Angel food cake squares, strawberries, miniature cream puffs, mandarin oranges sections, banana slices peach slices, pineapple chunk