Slashfood

• Midnight Molded Food - Jellied veal salad
  

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

  
  
  From The Heinz Book of Meat Cookery (1930), HJ Heinz Company
  
  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 - Vegetable Supper Salad
  

  Dairy, Beef, Recipes, Eggs, Retro cookery, Soups/Salads

  
  
  From The Best of Taste: The Finest Food of Fifteen Nations (1957), The SACLANT-NATO Cookbook Committee
  
  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 - Consomme Tongue...
  




• 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
  

  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 - Corned Tongue in Aspic
  

  Filed under: Beef, Retro cookery

  
  
  From Dainty Desserts for Dainty People (1915), Knox Gelatine
  
  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 - Ham Mousse




• Milk, meat, and mini-cows
  

  Filed under: Beef

  
  These days, we do what we can to rely on local products, but what about bringing the farm right to your back yard?
  
  UK's Sunday Times has published an article on the wonders of mini-cows. That's right -- moo machines that don't need a big farm to thrive. The size of a cuddly German Shepherd, these cows will give you 16 pints of milk a day, chew up that pesky, ever-growing grass, and then become tender, omega3 fats-rich meat at the age of two. It's certainly a way to save costs and get an ever-present supply of milk. Those who have dipped into mini-cow delights will artificially inseminate to...
  



• That's one tasty typeface
  

  Filed under: Beef, Food Oddities

  
  Looking for a way to make the header of your food blog a little more interesting? Why not use this Value Pack Meat Typeface to give your site a little more meaty goodness? Created by artist Robert Bolesta, each letter was carefully hand-shaped, packed and photographed. I particularly love the details of the font, including the stickers and the fact that each letter includes the price and weight labels.
  
  [via Geekadelphia]
  Read | Permalink | Dinner, Beef
  
  Despite all the food reading and writing I do, I often find myself falling back on the same five or six dinners. When I get home from work, unless I've planned ahead to try something new, the combination of hunger and weariness drive me to make the things I know by heart. These include things like turkey burgers, omelets, big salads with grilled chicken or a can of tuna, quesadillas, beans and rice with salsa and quick pasta dishes.
  
  Tuesday night, it looked like it was going to be another one of those nights, with more of the same. On...
  



• Midnight Sausage: British Columbia
  

  Filed under: Beef, Pork, North America, Meat

  
  
  Honeymoon photos from British Columbia. From Flickr user sneaky monkey's Flickr.
  
  I'm posting images of sausage counters the world over each weeknight (and occasionally weekend) witching hour until I run out. Please use the comments section to post links to your Flickr or personal site faves, and perhaps you'll see 'em posted here late some evening.
  
  Previously-- Midnight Sausage: Ipercoop Supermarket, Italy
  Permalink | Beef, Pork, Meat, Guilty Pleasures
  
  Think you can tell cotto salami from Dutch loaf or summer sausage? Prove you're not just full of baloney with AOL Food's Cold Cuts ID Quiz, then come back to share your score.
  
  Cold Cuts ID Quiz
  
  Read what my Dad had to say about lunchmeat a while back.
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