Photos, videos and docs of amylsacks, with the keywords: "lamb"

"Medley of Meat Recipes," c1945

nobody@ipernity.com (amylsacks) — Sat, 10 Jun 2023 08:43:45 +0000

Kudos to the artist for debunking the myth that your tiny mob of fat chefs also has to be jolly.

Front and back covers of a 42-page promotional pamphlet from the National Live Stock and Meat Board, Chicago.

(Originally posted to flickr on January 31st, 2011.)

"Cook Up A Lamb B-Q", c1960

nobody@ipernity.com (amylsacks) — Sun, 03 Apr 2011 01:27:06 +0000

amylsacks has posted:

Three out of five sections, from a promotional fold-out published by the American Lamb Council, Denver, CO.

The foil outerwear was a sneaky plug for Kaiser Aluminum, which is mentioned in the recipes on the back of each section.

Armour Meat Ad, 1943

nobody@ipernity.com (amylsacks) — Wed, 06 Apr 2011 22:15:25 +0000

amylsacks has posted:

Lesson learned: Arrange cold cuts in a nice circle, and everyone will think they're eating steak. From the August issue of American Home magazine.

"Success In Seasoning" (5), 1932

nobody@ipernity.com (amylsacks) — Wed, 04 Sep 2019 17:27:57 +0000

amylsacks has posted:

Right after this is the "Soups" chapter which includes an Emergency Soup, which is just potato chowder. I like their name better. It's so dramatic.

Atlas Book of Recipes (8), 1943

nobody@ipernity.com (amylsacks) — Sat, 14 May 2011 06:03:22 +0000

amylsacks has posted:

I can't recall seeing instructions for canning wheat before, but maybe I just wasn't paying proper attention.

Meat Recipes (6), 1952

nobody@ipernity.com (amylsacks) — Fri, 27 Jul 2018 05:48:37 +0000

amylsacks has posted:

I was gonna' share the dessert section, too. But really all you need to know there is that baking without lard is impossible. Thanks for your time.

Meat Recipes (2), 1952

nobody@ipernity.com (amylsacks) — Fri, 27 Jul 2018 05:28:01 +0000

amylsacks has posted:

Sorry I had to leave out the "Crisp Lamb Dices" recipe. Just think of it as bacon and eggs, only... uh, without the bacon.

Meat Recipes, 1952

nobody@ipernity.com (amylsacks) — Fri, 27 Jul 2018 05:11:01 +0000

amylsacks has posted:

Let's talk about meat, Bay-bee
Let's talk about you, and me...

Front cover and first page of a 40-page promotional booklet published by the National Live Stock and Meat Board, Chicago, Illinois.

Book Of Savoury Cooking (12), 1961

nobody@ipernity.com (amylsacks) — Thu, 19 Jul 2018 22:20:50 +0000

amylsacks has posted:

Nothing says "prestige" like cooling your sodas in a silver champagne bucket!

Also sponsored by the fine folks at B.I.C.L.

Book Of Savoury Cooking (10), 1961

nobody@ipernity.com (amylsacks) — Thu, 19 Jul 2018 20:35:21 +0000

amylsacks has posted:

Those shaker/cruet things on the upper right show up often in these books. I guess they were really popular at the time...?

Sponsored by the New Zealand Meat Producers Board.

Food Is Fun (5), c1950

nobody@ipernity.com (amylsacks) — Mon, 17 Oct 2011 02:52:07 +0000

amylsacks has posted:

"You can broil an entire meal at once in these roomy broilers, and isn't that an incentive for more home entertaining!"

I guess. Of course, thanks to the Womanly Diet That Never Ends, you'll be sipping some brown-chalk flavored gelatin vitamin shake thing at dinner with a martyred sigh, while the rest of the family gets to eat the good stuff.

But... that's the subject of a whole different booklet.

Abalone To Zabaglione (3), 1957

nobody@ipernity.com (amylsacks) — Sun, 15 Apr 2012 04:44:40 +0000

amylsacks has posted:

Other recipes: Cantonese Pancakes, Cheese Soup, Coeur a la Creme, Cucumbers (Raw, Stuffed), and Cranberry Peasant Soup.

The Thrifty Cuts of Meat, c1940

nobody@ipernity.com (amylsacks) — Fri, 13 Apr 2012 19:49:44 +0000

amylsacks has posted:

Remember, America: "The needs of the body never take a holiday." So load up on animal proteins constantly!!11

I can't remember which crumbly old cookbook yielded up this gem, but since the text mentions Health For Defense, I'm going with said cookbook having been from the Forties.

Also, you've gotta' love the fancy crown-headband bacon strip around each tantalizing veal-burger.

Recipe of the Month Magazine (3), 1936

nobody@ipernity.com (amylsacks) — Fri, 06 Apr 2012 21:44:17 +0000

amylsacks has posted:

Eh. Can I just have some of those little rubber balls, please? And a serving of the green stuff, if the cart-toting rabbits on Page 2 haven't already called dibs.

Quality Cooking With Gas (4), 1936

nobody@ipernity.com (amylsacks) — Mon, 28 May 2012 22:55:30 +0000

amylsacks has posted:

The London Grill featured "loin lamb chops 1 inch thick", wrapped in lamb kidney and bacon, along with Glazed Spiced Pineapple Rings and Breaded Parsnips (!). I wonder when our anti-British sentiment will wane long enough for those to become trendy again.

Flavor Magic, c1958

nobody@ipernity.com (amylsacks) — Tue, 11 Sep 2012 03:43:08 +0000

amylsacks has posted:

Fruit as we love it most: pulverized, over-sweetened, and oh-so shiny!

(L) Front and back, (R) first two pages of a 14-page promo published by Kraft Kitchens, Chicago, Illinois.

"Cook Up A Lamb Feast (2)," c1960

nobody@ipernity.com (amylsacks) — Mon, 12 Mar 2018 17:46:26 +0000

amylsacks has posted:

Please also enjoy Sweet Baked Lamb Spareribs, Rack Of Lamb, and Shepherd's Pie. Serve with a collection of trippy rainbow strobe lights!

Originally posted to flickr on 2/5/11.

"Cook Up A Lamb Feast," c1960

nobody@ipernity.com (amylsacks) — Mon, 12 Mar 2018 17:46:23 +0000

amylsacks has posted:

One-quarter of a recipe fold-out. Each recipe could be clipped to make a "card" with the photo of the finished dish on the back. (All of them very shiny, sugary, and under-spiced, of course.)

Published by the American Lamb Council, Denver, Colorado. Originally posted to flickr on 2/5/11.

Festive Buffet Cookery (5), 1965

nobody@ipernity.com (amylsacks) — Tue, 08 Jan 2013 07:36:37 +0000

amylsacks has posted:

Some other recipes included: Shrimp Curry, Tuna Casserole (for your less important callers who don't rate the Sole En Champagne, I guess), Fish Casserole Spanish style, Picadillo, and Meat Loaf Supreme.

I think it's only this recipe that has Maraschinos all over the place, though. So that's good.

Lamb Council Ad, c1961

nobody@ipernity.com (amylsacks) — Fri, 21 Dec 2012 07:51:58 +0000

amylsacks has posted:

"I carved into a flaming rack of lamb
It was brown, brown, brown
What a break from all that Spam..."

From Gourmet magazine.