Slashfood

• Midnight Molded Food - Consomme tongue treat
  

  Filed under: Beef, Recipes, America, Retro cookery, Soups/Salads

  
  
  From Cooking with Soup (1968), A Campbell's Cookbook
  
  I'm interrupting the semi-regularly scheduled Midnight Sausage series to share molded food images and recipes from my personal collection of early-to-mid 20th century cookbooks. There will be aspic. There will be mousse. There will be various gelatins. All will be semi-solid and of debatable degrees of edibility.
  
  Please feel free to shimmy and shake your way to the comments section to share your very own magical, masticable molds of yore.
  
  Previously - Jellied Bouillon with Frankfurters
  

  Chocolate, Recipes, Summer

  I am always amazed at how the simplest things are usually the best. Take chocolate mousse for example: it's a very simple mixture of whipped cream, whipped egg yolks, and melted chocolate and yet it's a classic dessert loved all over the world. Chocolate mousse would make an easy and delicious summer dessert any night of the week. Adding fresh berries makes this an even more summery dish.
  
  Classically, chocolate mousse does not include any cream. For a traditional version, there's actually...
  




• Holy awesome! Key Lime dream ice cream!
  

  Filed under: Dessert, Recipes, Comfort Food

  
  I used to curl my lip at my dad's dedication to Key Lime pie. As a kid, it was just too much for me. But once I went to Key West, and had the classic, perfectly made pie myself, I was hooked.
  
  Now I need to try the new ice cream recipe over at The Kitchn -- Key Lime Dream Ice Cream! (Part of the recipe is currently cut off, hopefully it will be fixed soon.) The only complaint I have is that it just says "lime juice" in the ingredients. But at least the submitter says: "If...
  



• Raising the Bar: Around the World with Jigger, Beaker and Flask
  

  Filed under: Recipes, Books, Cocktails, Raves & Reviews, Raising the Bar

  Long before there was a Kevin Bauch circumnavigating the globe to cure his thirst, there was the inimitable Charles H. Baker, author of my current favorite cocktail book The Gentleman's Companion - Being an Exotic Drinking Book or Around the World with Jigger, Beaker and Flask.
  
  Charles H. Baker Jr. (December 25, 1895 - November 11, 1987) was a true bon vivant who spent most of his adult life traveling the globe, collecting food and drink recipes, the most famous of which being his chronicles on cocktails. Many of those recipes found in...
  



• Midnight Molded Food: Jellied bouillon with frankfurters
  

  Filed under: Vegetables, Beef, Recipes, Eggs, America, Retro cookery, Soups/Salads

  
  From 500 Snacks: Bright Ideas for Entertaining (1941), Culinary Arts Institute
  
  I'm interrupting the semi-regularly scheduled Midnight Sausage series to share molded food images and recipes from my personal collection of early-to-mid 20th century cookbooks. There will be aspic. There will be mousse. There will be various gelatins. All will be semi-solid and of debatable degrees of edibility.
  
  Please feel free to shimmy and shake your way to the comments section to share your very own magical, masticable molds of yore.
  
  Previously - Corned Tongue in...
  



• Midnight Molded Food - Ham Mousse
  

  Filed under: Recipes, Pork, America, Retro cookery, Soups/Salads, Guilty Pleasures

  
  
  From The Silent Hostess Treasure Book (1930), General Electric Company Electric Refrigeration Department, Cleveland OH
  
  I'm interrupting the semi-regularly scheduled Midnight Sausage series to share molded food images and recipes from my personal collection of early-to-mid 20th century cookbooks. There will be aspic. There will be mousse. There will be various gelatins. All will be semi-solid and of debatable degrees of edibility.
  
  Please feel free to shimmy and shake your way to the comments section to share your very own magical, masticable molds of yore.

  Recipes, Baking

  
  Ever since I switched to buying raw milk in bottles a couple of months ago, I've been searching with ways to use up slightly sour milk. I'm working at incorporating more milk into my diet and cooking, so that I'm able to use it up before it goes off, but I'm just not always able to manage it. However, I'm learning that there are a number of ways to incorporate the sour milk into cooking and baking and I'm beginning to see it as a culinary asset as opposed to a hassle that must be dealt with if I want to prevent waste.
  




• Dinner-time biscuits for special treat
  

  Filed under: Recipes, Baking

  
  The idea started as a way to use up some sour* milk. I couldn't bear to just pour it down the drain and so I started scouting around for ways in which to use it up. I remembered reading a line in a vintage cookbook about saving sour milk for quick breads and muffins (oh, the food knowledge we've lost over the years, I'm sure my grandma Bunny would have know what to do with sour milk without consulting a cookbook). Flipping through my turquoise-covered Joy of Cooking (the edition from the late 1960s), I settled on making a batch of biscuits.



• Poverty brings out the best in consumers...and cuisine!
  

  Filed under: Frugal Food, Vegetables, Recipes, Fruit, Pork, How To, Did you know?, Comfort Food, Retro cookery, Meat

  As the ongoing recession/inflation/credit crunch drives the cost of food higher and higher, British chain Sainsbury's has begun working to minimize food wastage. Meanwhile, ever-increasing numbers of consumers are cooking from scratch in an attempt to stretch their food budgets. Clearly, thrift is back!
  
  As you rush around in your search for cheap things to eat, it's worth remembering that, in the kitchen at least, poverty can definitely be the mother of invention. Although cheap gas, greenhouse...
  



• Redeeming Tuna & Macaroni Salad
  

  Filed under: Recipes, Soups/Salads

  
  My first exposure to Tuna and Macaroni Salad came years ago, while shopping the salad bar as one of those by-the-pound deli places that dot big Northeast cities. You grab a lidded container and load it up with various pre-made salads, gummy sushi rolls and wilted greens, then pay huge sums for your sub-par box of mayonnaise-y goodness. The tuna mac was always appealing upon initial examination, but frequently disappointing when tasted. I think that many others of you have similar stories of disappointment in relationship to this dish - whether you're familiar with the kind out of the salad bar...