Woman's Day goes banana collecting

I understand why, say, Chiquita and Dole put out banana cook booklets. They obviously had an incentive to sell more bananas. I'm less sure why Woman's Day felt compelled to make their entire Collector's Cook Book for April 1970 focus on bananas, but they did it anyway.

Maybe the editors were just so taken with Bud Simpson's cute jungle animal cartoons that they had to go with a banana theme? That monkey chowing down on a banana is adorable, but my favorite is actually the little bird matter-of-factly marching around with an oversized banana under its wing, as if it's on its way to the office and the banana is the equivalent of a briefcase. 

The recipes mostly seem fine when you get to the desserts section. It's hard to be mad at (or very interested in) instructions for a banana split or banana loaf cake. That's, of course, why we're going to be looking at the more savory applications of bananas. (Or unsavory, as the case may be.)

There is a used-to-be-popular-for-some-reason banana meat loaf. 

I am not sure what banana was supposed to add to a meatloaf, other than bulk. Sometimes I think meatloaf was just meant to be kind of the equivalent of an edible garbage can. Just mix whatever you needed to use up into ground beef and proclaim it meatloaf.

I thought the Banana-Meat Roll-Ups might be the ever-popular (in old cookbook circles, anyway) Ham-Banana Rolls. However, they're not. They're a different variation of ground beef with banana.

I guess this is for the cook who doesn't even want to bother trying to pretend there's not banana in the meat. A full banana half is just cooked right in the middle of each wad of ground chuck, perhaps accompanied by half a tomato if the cook is feeling particularly adventurous.

Don't worry, though, there IS a ham and banana recipe.

This one has a simpler sauce than the earlier version-- this one is just thinned-down cheese soup-- so it's updated for the 1970s!

And if ham is too expensive, Franks and Fruit makes for a cheaper smoked-meat-and-banana pairing.

I imagine this sounds pretty good to the "syrup on sausage" crowd, but I am not among their number...

What we can all agree on, though, is that the banana armadillo is pretty cute.

Plus, with its bright orange single-color printing and blocky cartoon style, it's a perfect representation of late '60s/ early '70s style. No wonder the little guy looks so happy. (And of course, that makes me happy too. Gotta get happiness wherever I can find it...)

Funny Name: So Nice They Named It Twice

After a nice breakfast of Double Double Chex Chex, The Stuart Simmers Cook Book (ca. 1970) recommends this for lunch:

Just throw in some HoHos for dessert (or Ding Dongs, if you want a little variety), and you're good good to to go go.

Poppy unsurprisingly Knox another diet plan

Protein has long been a thing in diet culture, as Knox Eat and Reduce Plan (Charles B. Knox Gelatine Co., 1955) illustrates.

The booklet starts with a bunch of not-at-all leading questions.

I would be very shocked if the answer to "Is this a monotonous 'same foods every day' diet... or is it a varied one you'll find easy to stick to?" were "This diet is so monotonous you will soon be willing to eat your placemat just because it would be something different."

But you know the best thing about the Knox diet?

It "allows you to have the famous Knox High-Protein Gelatine Drink 3 times a day"! So nice that this is "allowed" by the company that happens to make gelatin. And it will surely not get monotonous because the Q&A section explicitly stated that it would not!

Plus, there are so many ways to enjoy the famous gelatin drink.

You can have it cold with fruit juice! Or hot with bouillon! Okay, that's really about it, but think of all the juices you could use-- like orange! Tomato! Grape! And there's beef or chicken bouillon! Whee!

If that's not enough gelatin for you, though, "you'll find you have a wide choice of delicious, filling Knox soups, salads, and desserts..." I love that they're called "filling" when Jell-O's old tagline used to suggest the opposite about gelatin: There's always room for Jell-O. But, hey, maybe the sugar-filled version is lighter than Knox's plain. 

In any case, Knox tried to make the solid-ish options seem as varied as possible.

The Basic Main Course Salad Mold offered half a dozen ways to make a seafood-based salad jigglier than usual.

That's nothing compared to the Basic Gelatine Salad, with a full dozen options.

The options span from shredded carrots and canned peas as the "solids" to shredded cabbage with cooked carrots and canned peas to peas, diced cooked carrots, and shredded pimiento. (Okay, I'm being reductive. You could also go with diced cooked beets and shredded raw spinach or grapefruit sections and coarsely chopped nutmeats if you felt crazy.)

And of course, the booklet offers some delectable-sounding desserts, like Egg Nog Chiffon Pudding.

And yes, it's basically just eggs in artificially sweetened gelatin, with a little rum flavoring and nutmeg to give it an egg-noggy edge.

In short, this is definitely a diet that could never get monotonous, and the fact that a few dozen people who were serious about this diet could keep Knox in business all by themselves was just incidental to the plan. Knox was just lucky that gelatin was the perfect medium for weight loss. Amazing how diets back then were more get-rich-quick schemes than likely to be helpful for actual long-term weight management. It's nice that things have changed so much today. 😆

Celebrate spring with an asparagus pinwheel!

Happy Spring! To mark the season, I'm posting one of my favorite things: an elaborately-decorated molded salad.

It's named, appropriately enough, Fresh As Spring Salad. 

And since it's supposed to be savory, it uses plain gelatin, rather than sweetened Jell-O! That's always a plus. But because it's from Not for Salads Only... Wish-Bone (1980), it mostly just tastes like thickened Wish-Bone Italian Dressing and mayonnaise, interrupted only by occasional veggie bits. So, if your idea of a nice spring day is eating a mound of thickened condiments, this one is for you! I will celebrate spring by going outside in a jacket that I think will be too thin and immediately getting too hot OR by going outside in a jacket that I think will be too thick and immediately getting too cold. Who can say? The surprise is what makes it fun.

The National Live Stock and Meat Board kind of forgot what it was doing...

TV Meat Time (National Live Stock and Meat Board, undated, but given that TV seems like a novelty and TV dinners started being sold in 1953, probably the mid-1950s) is kind of a head-scratcher.

What is "TV Meat" and was there ever a popular show featuring pen-and-ink illustrations of cuts of meat? If you pick up the pamphlet hoping to get any kind of answer, you will be sorely disappointed, as the cover is the only place where TV gets mentioned. I guess TVs are just on the cover to get people's attention.

The recipes are mostly pretty standard, telling how to make a basic beef stew or broil a porterhouse steak. There are a few surprises, though like the recipe to shake up the usual meatloaf routine by making Individual Liver Loaves.

I doubt too many kids were thrilled to get an individual custard cup of liver loaf seasoned with nutmeg, so maybe the cover was meant to suggest the family would be more likely to mindlessly consume whatever you cooked if they were distracted by a TV show.

This booklet also offers an interesting insight into the pre-fast-food conception of the breakfast sandwich.

This is clearly from the days before it was common to eat in the car, as the sandwiches are open-faced and on a floppy slice of bread rather than a sturdier biscuit or English muffin. Portability was not a concern! While the pairing of sausage and American cheese will seem familiar, the jellied cranberry sauce between those layers might come as a surprise, especially if this is served in any month other than November.

The recipe that most puzzled me, though, was the recipe for Cherry Nut Pie.

I mean, I already figured out that the National Live Stock and Meat Board was not really committed to the "TV" part of the title, but I expected them to at least be committed to the "Meat" part. Not so much, though. I guess the recipe is supposed to count because it comes with a crust recipe that calls for lard.

Still, that seems like a real stretch, especially in a booklet that only has 15-or-so recipes in it (depending on whether you count the pie filling and crust as one recipe or separate recipes, whether the instructions on turning drippings into gravy count as a separate recipe, whether an explanation of broiling really counts as a recipe, etc.). That's a pretty high proportion of non-meat recipes for a meat-centric booklet! I'm impressed that the National Live Stock and Meat Board could so thoroughly ignore their own premise, but hey, they did get my attention!

Funny Name: Feelings Edition

Would you like a dinner that's fast, easy, and likes to share its feelings by reading poetry at the open mic night at the independent coffee shop? Modern Approach to Everyday Cooking (American Dairy Association, 1966) has just the thing for you. 

This pasta sauce might not be so miraculous...

Cooking with Miracle Whip Salad Dressing (Kraft) is a little newer than I usually go. It's from 1983. But I couldn't help wondering about that big plate of pasta on the cover.

Is that Miracle Whip fettuccine? And if so, why? (Well, that second answer is obvious. This is a Miracle Whip pamphlet, after all.)

So is this an attempt to make Fettuccine Alfredo with Miracle Whip? Not quite. It's possibly even more controversial...

As if there's not already enough debate about what constitutes carbonara, this version skips past the debate of cream or no cream and uses Miracle Whip plus milk instead. I highly doubt anyone would bother wasting their breath protesting the choice of bacon rather than guanciale with this one!

As if that pastatrocity isn't enough, the same page with the carbonara also offers a Miracle-Whippy lasagna variation.

I am fine with subbing in cottage cheese for ricotta if that's cheaper/ easier, but Miracle Whip? And I can't help noticing how gluey-looking that bottom layer is.

Under a layer of canned dog food. Woof!

So in short, for Miracle Whip's 50th anniversary, Kraft wanted to let everyone know that Miracle Whip makes a fine addition to pasta. I think they would have been better off making themselves a Miracle Whip Chocolate Cake and calling it a day...