People always ask me if I’m excited for St. Patrick’s Day. Um… not really. I’m not Irish. I dislike beer, and I can’t STAND boiled dinner. But for those of you who enjoy this holiday, I wish you well – and here’s a classic boiled dinner recipe from the 1950 Betty Crocker Picture Cookbook to prove it. Love that it’s “New England” boiled dinner. Not “Irish.” Yet still part of the holiday tradition.
From the 1950 Betty Crocker Picture Cookbook.
I love that Ms. Crocker does not advise WHICH herbs and seasonings to add. Choose at your own discretion. Also, “remove scum” is excellent advice in general, not just during cooking.
I raise a glass of the finest Irish whiskey to you, as that is the only way I will be able to choke down that nasty flaccid cabbage.
Like this cake from the 1958 booklet “Betty Crocker’s Frosting Secrets.”
That’s not a triumph. That’s a truly terrifying thing to serve up. Especially to children. Egads.
There’s also a clown cake. But I won’t torment you with that, for fear of bad karma.
Shameless plug: Rachael over at LOTS has a cool series of guest blog posts going from people who collect things. Yesterday she shared my post on collecting vintage cookbooks. Other posts have highlighted tins, vintage postcards, and brooches – I’m eager to see who and what collection she features next!
I’m also partial to her blog because she’s a fellow compact collector. 🙂 She’s got some gorgeous pieces from Evans, Volupte, Coty, Zell, and other big names. Definitely worth looking at.
Some of my vintage cookbooks.