--McCall's Magazine, September 1924.
[Update per Aviatrix's request]
Kraft Pineapple Salad
Cream together, one-fourth pound of Kraft American Cheese rubbed through a grater, and one generous tablespoon full of boiled salad dressing until very smooth. Roll into balls. Place balls in center of pineapple slices. Sprinkle slightly with paprika and serve on crisp lettuce. Mayonnaise may be added if desired.
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12 comments:
There's a shiny spot on the actual recipe. Could you transcribe it please? I promise to make it for dinner and serve martinis. While wearing pearls, high heels and a June Cleaver dress.
Yum!
And it looks like the place mat is part of the salad. It's probably just as edible.
I gave you two awards. Look here, on Rose City Reader. I think the 10 Things game is kind of fun, but I won't be offended if you don't follow up. Blog awards can be a bit of a chore.
Were we speaking of salads?
Aviatrix: Your wish is my command. We will of course expect photographs.
Rose City Reader: I am deeply honored, though perhaps a little unsure of what exactly the awards mean. But deeply honored. I will play along soon!
Libby: I was hoping that someone would say that, and I'm delighted that it turned out to be you. And the answer, both in the September 2010 L&TM5K and in the September 1924 McCalls, is "no."
My mother made this for us; often. She was born in 1921, and her mother may have read this recipe in the Saturday Evening Post. That must make it a Family Tradition, eh? Like the Jell-O dishes (salad OR dessert!)
Super thanks for the trip down Memory Lane. Will try to get ev-...oops, I mean, reciprocate.
Wow. Gold, baby, gold. Has this been on our coffee table all these weeks? Someone out there should turn it into a dissertation topic. Amazingly, the text of the ad is almost as jarring to my 21st-century sensibility as the recipe itself--it's so incredibly...cagey?..."The point is this: Quality is a hobby with us." Incredible.
Ummmmm....gross.
Kraft American cheese is that stuff that comes in plastic-wrapped squares, but retains exactly the same texture when the plastic is removed, right? I think I'll substitute a hundred grams of Canadian cheddar. Anyone have any idea what "boiled salad dressing" is? (Or what sort of salad dressing I should boil?) I'm not even sure where or when they want me to add the mayonnaise.
@Aviatrix: hey, but at the bottom of the ad it says, "Made and Known in Canada as Kraft Canadian Cheese." Perhaps that didn't work out?
@Avia: I too found the recipe a bit cryptic. I was going to suggest that, since we're looking at a 1924 recipe, you should dress in your flapper get-up rather than as June Cleaver, but since Elaine tells us that the recipe had enduring appeal -- something I would not personally have anticipated -- it would seem that you could choose from several decades of early/mid 20th century costuming for your experiment.
This recipe definitely calls for cheddar. I hope that it predates 'American cheese,' which has a horrifying taste. Here is the recipe for American cheese: "Take water, fat, and good cheese; emulsify and form into plastic slabs. Feed to enemies."
Wow - this is right up there with the recipes in that old Jell-o cookbook that you have.....
And "Quality is a hobby to us..." Like stamp collecting? Shouldn't it be their job, and not just something they do occasionally in their spare time?
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