McCallum Vintage Recipe Divas (2024)

Cakes, Cakes, Desserts, Odd Retro Recipes, Retro Recipes, UncategorizedDecember 27, 2013Leave a comment

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Cakes, Cakes, Cakes, Candy, Christmas, Cookies, Desserts, Frosting, Fruit Pies, Fruit Recipes, Holidays, Pies, The 1953 Picture Treasury of Good Cooking, Vintage RecipesDecember 24, 20131 Comment

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Cakes, Cakes, Cakes, Candy, Christmas, Cookies, Desserts, Frosting, Holidays, Pies, Retro Recipes, Vintage RecipesDecember 24, 2013Leave a comment

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Candy, Christmas, Desserts, Retro Recipes, Vintage RecipesDecember 24, 2013Comments: 3

Cakes, Cakes, Cakes, Christmas, Desserts, Holidays, Pies, Uncategorized, Vintage RecipesDecember 24, 20131 Comment

Imagine Christmas time in 1945,Six years of war brought many changes to familiar festive rituals. Christmas celebrations often had to be scaled down or adjusted as restrictions and shortages took hold.

For many families, the most difficult part of a wartime Christmas would be spending the festive season apart from loved ones. Many men were in the armed forces or were prisoners of war. Women might also be away in the services or carrying out war work. Many children spent Christmas away from home as evacuees. By the end of the war, many families might have suffered the death of a family member either in action or from enemy bombing raids.

Luxuries of the Christmas season were especially hard to come by – even basic foods were scarce. People had to find substitutes for key festive ingredients. Gifts were often homemade and practical, children’s toys often made from recycled materials. Cards were smaller and printed on flimsy paper.

In 1941, to conserve paper, the Ministry of Supply decreed that ‘no retailer shall provide any paper for the packing or wrapping of goods excepting food stuffs or articles which the shopkeeper has agreed to deliver’ – this lack of wrapping paper made it difficult to keep Christmas presents a surprise.

As in peacetime, a prominent feature of Christmas during the war was the singing of songs and carols, pantomimes and plays. The BBC also put on a special Christmas Day radio programme. From 1939 onwards this included a Christmas speech by the King, so popular with listeners that it became an annual ritual.

Cakes, Cakes, Cakes, Desserts, Retro Recipes, Vintage RecipesDecember 24, 2013Leave a comment

Close-up of Recipe Below

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Cakes, Cakes, Cakes, Vintage RecipesDecember 24, 20131 Comment

This is an ad for Mincemeat Christmas Cake (Woman’s Home Companion, 1952) by Hellmann’s Mayonnaise

Close-up of the ad for Mincemeat Christmas Cake 1952 by Hellmann’s Mayonnaise

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Vintage RecipesDecember 19, 2013Comments: 2

Ingredients

• 1 (1 lb. 14 oz.) can of fruit co*cktail
• 1 envelope Knox gelatin
• 1 1/2 cups commercially prepared eggnog
• 1/8 teaspoon salt
• 1 1/2 teaspoon vanilla
• 1/4 teaspoon almond flavoring
• 1 cup whipping cream
• 1 9-inch baked pie shell

Method

Drain fruit co*cktail thoroughly; measure 1/2 cup of the syrup. Stir gelatin into syrup; place over boiling water and stir until gelatin is dissolved. Remove from heat; stir into eggnog. Add salt and flavorings. Chill until mixture mounds when dropped from spoon. Whip cream; fold into gelatin mixture along with 1 1/2 cups well drained fruit co*cktail. Chill again 5 to 10 minutes, until mixture mounds. Heap into baked and cooled pie shell. Chill 2 to 4 hours. Decorate with remaining fruit co*cktail.

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Christmas, Retro Recipes, Vintage RecipesDecember 19, 2013Leave a comment

Raisin Egg Nog Tarts

• 3/4 cup light or dark raisins
• 4 eggs
• 1 cup sugar
• 1/2 teaspoon salt
• 1/2 cup hot water
• 1 envelope (1 tablespoon) plain gelatin
• 1/4 cup cold water
• 1/8 teaspoon nutmeg
• 1/2 teaspoon vanilla
• 1/8 teaspoon almond extract
• Baked shells for eight 4-inch pies

Method

Rinse and drain raisins. Separate eggs and beat yolks until foamy; add 1/2 cup sugar, salt and hot water. Cook, stirring over hot water until mixture coats a spoon. Soften gelatin in cold water; add to hot custard and stir until dissolved. Cool slightly. Beat egg whites until foamy; add remaining 1/2 cup of sugar gradually, and beat to stiff peak stage. Fold into cooled custard mixture. Add nutmeg, flavorings and raisins. Turn into baked individual tart shells. Chill until firm. Dust lightly with nutmeg, if desired. Makes 8 individual pies.

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