But the 1950s housewife has struck a chord with so many, if you look around homemaker blogs for a while. Classy, always lovely, perfect taste - what's not to love? I so want to be her.
Oh to look this well put together when I am cooking and serving dinner!
So this week we are going retro! Cause who doesn't need some tinned pineapple rings and bright red glace cherries right about now?!
A trip to the library yielded some treasures.
The first cookbook is a re-issue of an original Women's Weekly cookbook. So the recipes have all been revamped and it has 'then and now' comparisons. So not an original cookbook but the artwork is divine.
It includes double page spreads from the original recipe book. How fabulous do those desserts look?! I remember when piping whipped cream in intricate patterns was all the rage. So I did some of my own!
We had many, many strawberries to use this weekend. The strawberry farm sells strawberries in town on Tuesday and Friday every week. Last Friday, I bought two kilos and hubby bought two kilos as well! So I made this retro styled strawberry mousse.
I had to double the recipe as this recipe was only for mini desserts. It was yum!
On a random note, this is my retro Home Baker piping bag set. Love it.
The Green and Gold Cookery Book was a staple in most Australian households and Home Economics classes. It was first published in 1923. This is a republished edition, but the recipes and layout have not been changed. Not sure on some of the recipes though. The very first recipe in the book, in the breakfast section, is Brains In Batter. I don't think I would be very happy to wake up to that being served for breakfast! Fricassee of Sheep's Tongues for luncheon also sounds rather unappetising!
So to the actual meal plan.
Monday - Shepherds Pie (The Retro Cookbook), Waldorf Salad
Tuesday - Devilled Eggs (The Retro Cookbook), Grilled Fish (The Green and Gold Cookery Book), Green Salad
Wednesday - Corned Beef with Parsley Sauce (The Retro Cookbook), Roast Veggies, Asparagus (The Green and Gold Cookery Book directs you to boil asparagus gently for 30 minutes - maybe not!)
Thursday - Salmon Cakes (The Green and Gold Cookery Book), Potato Salad, Coleslaw
Friday - Beef Wellington (The Retro Cookbook), Scalloped Parsnips (The Green and Gold Cookery Book), Steamed Green Veggies (I am afraid I just cannot do the 'boil gently for 30 minutes recommended for all green veggies, even spinach, by The Green and Gold Cookery Book; so I am going to cheat and steam them!)
Saturday - Potato Chowder (The Green and Gold Cookery Book), bread rolls, Cherry Meringue (The Green and Gold Cookery Book)
Sunday - Leftovers / make your own
Recipe for Cherry Meringue (from The Green and Gold Cookery Book 1923)
Beat together one cup of bread crumbs, half a cup of sugar, the yolk of one egg and a pint of milk; bake in a pie dish; when set cover with stewed cherries (stoned and well sweetened). Beat up the white of an egg with one tablespoon of caster sugar until very stiff; spread over the fruit.
Put in a cool oven for five minutes to set; serve cold.
Note: In an electric cooker, bake at 325 degrees F.
Try it, if you like!
And does anyone else remember these lollies? This ad was in The Retro Cookbook. They were my absolute favourite - these and the now so politically incorrect Fags! They have now been renamed Fads.
This list is fun - the Definitive Ranking of Australian Lollies and Chocolates.
Caramello Koala is Number One!
Have a lovely week!
Linking today with I'm An Organising Junkie for Menu Plan Monday, At Home With Mrs M for Meal Planning Monday and Darling Downs Diaries for Good Morning Mondays.