Vintage Style Files

Archive for the ‘Food and Drink’ Category

Ladies Home Journal June 1945- Regrettable Edibles

Friday, July 2nd, 2010

Well, I’m a couple of days late with this last post covering food ads from the June 1945 issue of Ladies Home Journal.  But then who’s counting?

First let me say, food ads back then were a far cry from the type you see today in the likes of  Bon Appetit , Saveur and even Good Housekeeping.  When you see a food ad today, it whets your appetite.  These ads, not so much.

In 1945, food rationing was still going on because of World War II.  So food advertisements often did double duty as public service announcements.  This ad for the the infamous mystery cheese food “Velveeta”  includes a  recipe along with a little pep talk about helping out with the war effort by growing your own food.

The recipe is incredibly unimaginative.  Just melt a 1/2 lb of Velveeta and pour it over your  cooked vegetables, top with pimiento.   Can’t get much easier than that, except to maybe peel off the wrapper and just gnaw away at it in its pre-melted state.  Though I don’t really recommend this. Really, the color of the stuff is not found anywhere in nature.  That’s a good indication you shouldn’t be eating it.

Ok, moving on.  Even though Kraft is advertising their incredible spreadable edible, they also make sure to tell you to “Make your garden thrive in 45″ because “with many farm workers in the armed forces, it’s important for all of us who can, to have a Victory Garden.  Vegetables and fruits may be in short supply in markets. Play it safe and grow your own.”

With the abundance of supermarkets and  restaurants to satisfy our every culinary whim nowadays,  can you imagine what it would be like if all of a sudden we were told  that because of a war the government was going to start rationing our food and we had to start growing our own produce? Heck, just think of how many people practically subsist on just Micky D’s and BK.  I’m thinking things could get really ugly, really fast if people couldn’t get their fast food fixes anymore.

Velveeta Ad-Ladies Home Journal June 1945

Velveeta Ad-Ladies Home Journal June 1945

Here’s an ad for some delectable grilled hamburgers in a can. This is a public service ad from the American Meat Institute that lets you know that the reason you can’t get any meat in 1945 is because it is being used for combat rations.  “Men don’ t stop hankering for good American hamburgers when they put on a uniform. Remember, a lot of the meat you are not getting now is making eating brighter and more nutritious for about 12,000,000 Americans in uniform.”  If this is the kind of meal that could make eating brighter, I shudder to think of what those poor unfortunate soldiers had to eat before they came up with these creepy canned meat patties.

Grilled Hamburgers in a Can Food Ad-1945

Grilled Hamburgers in a Can Food Ad-1945

And my favorite food ad. The next time someone guilts you into bringing a dish to some pot luck dinner that you were dreading going to in the first place, just whip up this little culinary catastrophe.  They won’t be asking you again. Unless, of course, you live in Hawaii, in which case you’ll be a star. Yep, cause it’s made with Spam, that weird pink stuff in the can with all the slimy gelatin around it. Or as some like to call it “Spare Parts Animal Meat”. Hawaiians love it. Whatever.

The ad explains that is it fun and festive to make “Spam Upside  Down Pie”.  The recipe instructs you to line a well greased ring mold with spam slices,(as if there isn’t enough grease in the stuff already)  add biscuit mix and yet more Spam, then fill the center with Tart Cheese Sauce. You can probably use Velveeta.  I’m sorry, just typing that made me feel queasy.

Spam ad-Ladies Home Journal 1945

Spam ad-Ladies Home Journal 1945

Spring Fashion Inspirations from the Vintage Fashion Guild

Wednesday, April 28th, 2010
Vintage inspirations in spring fashions for 2010

Vintage inspirations in spring fashions for 2010

The hot looks on the runway this season embrace femininity, showing lots of sheer,  tiers and ruffles, floral prints and blue as the popular color for spring/summer. The Vintage Fashion Guild shows you how to rock these fashion trends the vintage way! Have a look at their vintage inspirations for spring 2010.

And here  is a sneak peek at some of our own authentic vintage dresses that also feature these trends. Coming soon to Blue Velvet Vintage!

This amazing 1950s gown has cascading ruffled tiers of sheer pink nylon organza.

50's vintage formal gown with tiers of pink ruffles

50's vintage formal gown with tiers of pink ruffles

This silk floral print 50’s dress is perfect for a garden wedding.

1950s silk daisy print full dress

1950s silk daisy print full dress

Chic deep blue linen 60s sheath dress with golden blooms, by Suzy Perette

Suzy Perette 60's linen sheath dress

Suzy Perette 60's linen sheath dress

The Space Age Fashions of John Kloss

Wednesday, January 6th, 2010

Coty Award winner, John Kloss,  studied architecture before deciding to study fashion design at the Traphagen School of Design in New York.  In the late  50’s he apprenticed in Paris with American couturier, Bob Bugnand.

Though he is better known  for his 1970s body skimming lingerie and fluid  jersey evening gowns, his ultra modern clothing from the  early to mid 1960s is especially fabulous .   Like works of abstract art, his designs  incorporated sculptural silhouettes, with generous use of graphics and colorblocking.   These earlier creations are rare and collectible.  The pink and yellow minidress pictured below sold at  auction in England recently for 750 pounds!

Here’s a cool advertisement  for Frigidaire(no pun intended!) from the January 1966 issue of McCall’s Magazine.   They used models wearing John Kloss’s  futuristic designs to showcase their space age  state of the art frost free refrigerator.

1966 John Kloss designs used to advertise Frigidaire refrigerator

1966 John Kloss designs used to advertise Frigidaire refrigerator

Before it was sold at a  Kerry Taylor Auction this past September, this John Kloss mini dress, circa 1965, was included in the Victoria and Albert Museum’s 2006 “Swinging 60s Exhibition”

John Kloss mini dress circa 1965

John Kloss mini dress circa 1965

Here are three more John Kloss designs from the Costume Institute at the Metropolitan Museum of Art.

John Kloss dress circa 1967

John Kloss dress 1967

John Kloss evening dresses 1967

John Kloss evening dresses 1967

Jello for Jolly July Holidays

Friday, July 3rd, 2009

Your guests will really think you went OVERBOARD at your next summer party when you whip up these 1950s jello recipes! Bananas posing as sailboats, how a-PEELING!  Ok, I’ll stop now. Actually the  Pinapple Lime Parfait doesn’t look too bad.  You know these could easily be an alternative to jello shots. Just add some coconut rum, vodka or whatever FLOATS YOUR BOAT.   Sorry.

Is there really always room for jello?

Is there really always room for jello?

New Trashy Diva Dresses at Blue Velvet Vintage

Saturday, June 20th, 2009

Here are two adorable new retro dresses from Trashy Diva that we just added to our site.

The fabric is a wonderful drapey rayon in a fantastic vintage inspired jade green and ivory chrysanthemum print.

Trashy Diva Trixie dress

Trashy Diva Trixie dress

This 50s style halter dress available  in S/M/L for  $ 104.99

Trashy Diva 40s dress

Trashy Diva 40s dress

40s style dress is available in 6/8/10/12   for      $99.00

Eyeball Martini-Classic cocktail with a Halloween twist

Monday, October 27th, 2008

Eyeballmartini
Looking for a fun drink idea for Halloween?  How about enjoying a nice icy cold, extra dry, shaken, not stirred traditional martini with a floating bloodshot eyeball staring up at you ?  Just pop in this gory garnish for a creepy twist on a classic cocktail.   It's an easy recipe I discovered at Fabulous Foods

All you need are radishes and pimento stuffed green olives.

1.Peel radishes, leaving red streaks to represent the blood vessels.

2.Using a small knife or vegetable peeler, scoop out a small hole in the radish, roughly the size of an olive.

3.Stuff olive inside hole, pimento side out.

4. Place olives in ice cube trays, making sure they're trimmed to fit.  Fill with water and freeze.

Add to your cocktail and voila! You've got yourself a Halloweenie-tini!

Eyeball4

Sweet Treats for your Sweetie

Thursday, February 7th, 2008

Nonpareils were my favorite candy when I was a kid. I think I consumed a zillion pounds of them at our local movie theater.  Etsy seller Nuts4Candy makes delectable heart shaped chocolate non-pareils in a cute take out box. Taking order for Valentine’s Day up until February 10th. They’re going fast at only $6.50!

Heart_candy

Candy_hearts_3

Heart_candy_1

Labor of Love-Bake some incredible edible Valentine treats

Tuesday, January 29th, 2008

If you want to impress your loved ones with some good old fashioned home baked goodies this Valentine’s Day, then check out the Fancy Flours blog  and website.   They offer instructions, tips and the ingredients to make some of the most visually appealing, almost too pretty to eat,  cookies and cupcakes that I’ve ever seen.

After cruising through their site, even the baking challenged will find it difficult not to want to try their hand at making some of these exquisite looking treats.  But as long as you can make sugar cookie dough or cake batter, you’re all set. Heck, you can even buy packaged cake mix or cookie dough, and once you add their fabulous decorations, you’ll be a star!

Here are some gorgeous cookies made with their vintage Valentine card edible transfer sheets.

Vintagevalentineswaferset

More Valentine wafer paper cookies

Pinkyellowgreenwaferpaper

Valentine cupcake tower using their heart swirl cupcake wrappers and heart decorations.

Cupcake_tower

Didn’t I tell you they looked to good to eat? 

Old Fashioned Bread Pudding with a Tropical Flair

Tuesday, December 18th, 2007

Bread pudding is an old fashioned comfort food that originated centuries ago when frugal cooks looked for inventive ways to use up their stale bread instead of throwing it away.  Almost every culture has its own version of this dessert, adding flavorings and spices that are indigenous to their particular region.   

Though it is often thought of as a fall/winter cool weather type of dessert,  it is actually quite popular in tropical climates as well. Years ago, when I used to cook on boats in the Caribbean, I always enjoyed incorporating regional dishes and ingredients into my menus.   

The following is a bread pudding recipe with a tropical twist that I’ve served on many luxury yachts over the years and it never ceased to get rave reviews. It is my all time favorite dessert and I’m now going to share it with you.   Guaranteed to send you into new heights of ectasy with every bite,  it is so decadent that I now only make it for my Christmas dinner dessert.  It’s not something I want around the house very often, as  I’m sure a single serving is equal to 10 times the daily caloric intake recommended for a woman my age!  So once a year I treat myself to this culinary indulgence.

Mango, Coconut and Chocolate Chip Bread Pudding with Rum Custard Sauce

5 cups day old French sourdough or Challah bread, crust removed and cut into 1" cubes

3 cups heavy cream
1 cup sugar
1/2 cup honey
4 eggs
1/2 tsp crushed anise seed
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
Whisk the above ingredients together in a large bowl.   
Add the cubed stale bread. Refrigerate approximately 30 minutes.

Remove from refrigerator and add-
2 cups chopped mango
1 cup shredded coconut
1 cup semi sweet chocolate chips
Blend thoroughly.

Grease a 9 x 13 baking dish with vegetable oil  cooking spray.
Add the  bread/custard mixture and bake at 325 for 45-50 minutes.

Tastes great served straight out of the oven, room temperature or chilled.
Top with chilled custard sauce. (recipe below)

If you’ve never made "creme anglaise" before, this can be a little tricky.  Just make sure you keep stirring so the custard sauce doesn’t curdle while you’re trying to thicken it and don’t make the heat too high.

Rum Custard Sauce

2 cups heavy cream
6 egg yolks
1/2 cup sugar
2 tsp vanilla
1/4 cup dark rum

Whisk together egg yolks and sugar.   Bring the heavy cream and vanilla to a simmer on medium heat. Whisk a few tablespoons of  warm cream into the egg/sugar mixture. Then begin to add the egg mixture into the rest of the cream in the pan.  Stir constantly and don’t let it come to a boil or it will curdle.   When the sauce thickens and coats the back of  the spoon it’s ready.  Add the rum.  Strain into a bowl using a fine mesh sieve.  Cover with plastic wrap and refrigerate.
Sauce will thicken even more when it chills.

This takes a little time to make, but it is definitely worth it.    If there are any leftovers, it makes a great breakfast or brunch dish too!

Turkey Tetrazzini-My favorite Thanksgiving leftover dish

Wednesday, November 21st, 2007

If you’re going to have a lot of extra turkey hanging around after Thanksgiving,  why not try making Turkey Tetrazzini?  It’s always been one my favorite retro recipes for using up all that leftover turkey(works with chicken too).    This delicious creamy comfort food casserole is attributed to the  French chef, Auguste Escoffier,  who named it in honor of the famous opera diva, Luisa Tetrazzini,  back in the early part of the twentieth century.

TURKEY  TETRAZZINI

8 oz package mushrooms, sliced
4 tbsp butter
1/3 cup flour
1-3/4 cups milk or 1/2 and 1/2
2 cups chicken broth
1/4  cup Marsala or other dry sherry
8-10 oz dry spaghetti
3 cups of chopped turkey
1 cup frozen  peas
2/3 cup grated parmesan cheese
1/3 cup bread crumbs

In a large skillet saute mushrooms in  butter until most of liquid is evaporated. Add flour stirring on low heat for approx. 3 minutes.  Add milk, broth and sherry that has been preheated. (I just put the liquid ingredients in the microwave for a couple of minutes).  Keep stirring until sauce thickens. In a separate pot of boiling water, add the spaghetti. Cook al dente. Add the chopped turkey,  1/3 cup parmesan, frozen peas, a little pepper and a dash of nutmeg to the cream sauce.  Combine the whole mixture with the cooked pasta and add to a casserole dish sprayed with Pam.  Top with remaining Parmesan cheese and breadcrumbs. Bake at 350 for approx 45 minutes.

For future dinners, you can double this recipe, as it freezes very well.  Just make sure to wrap the unbaked casserole very tightly.  Takes a bit longer to bake from frozen and you need to add a little extra milk.

Well,  am off to start my cooking and I’ve got a cute new vintage apron to wear too!  Wishing you all a very happy Thanksgiving day.

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