Category: vintage cooking

Dig That Dish-The Coolest Vintage Recipe Book Around

I wanted to share with you my latest vintage find, which just happens to be perfect for anyone hosting a 1950’s, 1960’s and even a 70’s party.

Dig that dish Vintage Cookbook 1960's

Dig that Dish’ by Ruth Chier Rosen is a book on ‘Teen-Age Party Menus & Recipes For All Occasions (See perfect for your next themed party!). The version I have is copyrighted 1960 but it was gifted to a Mrs Sapoco at Christmas time in 1978 (was Mrs Sapoco a Teenage bride?).

Dig that dish Vintage Cookbook 1960's

While doing research on this book I found out that Ruth is a very popular cookbook writer and has written around 40 books over her career (Her first book was published in 1950 and the last in 1971).  She even has a website called ‘Food of the Fifites‘ where you can learn about all that she has done, read about her life on her blog and even purchase many of her books.

Dig that dish Vintage Cookbook 1960's Ruth Chier Rosen

Speaking of books, here are some of her cleverly named ones.

have cookbook will marry by Ruth Chier Rosen vintage cookbook
Source: Food of the Fifties.

104 confidence-building recipes for the budding home chef, both brides and grooms – Published 1956.

vintage cookbook by ruth chier rosen on cooking fish
Source: Food of the Fifties

From Nets to You: A Log of Fish Recipes – Published 1953.

freeze-n-easy_large vintage bookbook by Ruth Chier Rosen
Source: Food of the Fifties

90 tested and true recipes for turning your freezer into an anytime restaurant with all the trimmings – Published 1960.

cyranodecasserole vintage cookbook by Ruth Chier Rosen
Source: Food of the Fifties

Cyrano de Casserole: A Nosegay of Casserole Recipes – Published 1955.

tomato-well-dressed-salad-cookbook_large vintage cookbook
Source: Food of the Fifties

110 inventive salad and dressing recipes to tickle your palette and cinch your waistline – Published 1953

masquerade-leftover-cookbook_large vintage cookbook
Source: Food of the Fifties

132 re-purposing recipes that help you create new meals from yesterday’s left-overs – Published 1962.

And my personal favorite…

pop monseiur champage in food and drink vintage cookbook
Source: Food of the Fifties

Pop, Monsieur: Cooking with Champagne – Published 1956 (I really need to find this one for my collection).

Now lets head back to my book…..

A successful party takes ideas, organization, and your shoulder to the wheel.
When it is successful there is nothing like the satisfaction of knowing you put it across. The easiest way to do it is to set a theme, decide on the kind of food your crowd likes and provide enough space and opportunity for activity to keep the party moving.
The following party ideas can be used in combination with your own ideas and we hope they will spark some new ideas of your own. The food is all easy to prepare and you can do it yourself as part of the fun of having a party.

Here is a sampling of what you will find inside…..

The Themes:

Dig that dish Vintage Cookbook 1960's


  • Graduation Buffet
  • Pre-Prom Dinner
  • April Fool’s Gathering
  • A Progressive Party


  • Hobo Hay Ride
  • Summer Theatre Party
  • Splash Party
  • 4th of July Barbecue


  • Record Party
  • Halloween Square Dance
  • Post Football Game Supper
  • Sweet 16 Party


  • Ice Skating Party
  • New Years Eve Party
  • Christmas Party
  • Valentine Party

Each theme is broken down with party ideas, overview of recipes and then detailed instructions on how to make each of them. Here are a couple of examples.

Dig that dish Vintage Cookbook 1960's

Dig that dish Vintage Cookbook 1960's

Dig that dish Vintage Cookbook 1960's

Dig that dish Vintage Cookbook 1960's

Easiest recipe in the whole book.

Dig that dish Vintage Cookbook 1960's

Pretty cool right?!

Before I end there was one other goodie in the box. A letter written in July 19th, 1977 from ‘Mommie’ to ‘Lenny (?) & Precy’ from Brilon in Germany. It seems that the mother is traveling visiting friends (I think) and is gone long enough that someone is sending her money and she is buying gifts to send home.

I love when I find items like this in my vintage finds, it just brings another time to life.

vintage handwritten letter


Question Time: Have you heard of Ruth or her cookbooks? Maybe you own one or a few. If so please share with everyone what you have in your collection.

P.S. For a more detailed breakdown on how to host the ultimate 50’s party, please visit my post HERE.


My 1950’s Betty Crocker cookbook and a few things I have learned from good old Betty herself

Note: This is a re-blog as I wrote this in 2012 when nobody was really reading my blog (lol). It was such a fun post I wanted to share it again -Liz

Long time ago I was given a 1950s Hardcover Betty Crocker cookbook as a gift and I have found it extremely interesting. Not only is it a cookbook with pictures of food it also is a history book, manners book, time management book and how to take care of your husband and kids book. It was really a one stop shop for a 50s housewife to learn a high level overview of not only how to be the perfect wife but also the perfect host.

1950's Betty Crocker Cookbook

So with that said I thought as recent newlywed that I would jump back into this book and see what I might learn on how to make my household the perfect harmony of food and love in a world where I cannot cook very well.

Here are some tips I picked up:

  • “Dress up your food for eye appeal for its the finish that counts”: Well that sure is a relief because I’m not the greatest cook so if I can make a tomato flower and put it on top of my not so well cooked casserole and that is all that counts..I’m golden in the eyes of my husband!

How to prepare food with a kick

  • “Measure exactly as a druggist follows a doctor’s prescription!”: Apparently two minutes measuring carefully may save you hours of grief. Really?? No pinch here and pinch there as my mom always said? But my mom’s foods always turned out to be amazing, how can that be? I must remember this rule and stop listening to what my mom said because Betty knows better ;).
  • “Meal Planning has 5 steps”:

A) Appropriateness-Make sure you meal fits “the situation”, “the occasion” and “the family needs”. One of the comments was that the wife cooks dinner for her young son and his needs and without cooking a separate meal she dresses up the meal for grownup tastes. And this is when kraft dinner and hotdogs was born my friends!

B) Appearance-Prepare, Serve & Present each food attractively for greater appetite appeal. So basically cover up the burnt spots with the pretty tomato flowers I recently made….on it!

C) Satisfaction-Good cooking & seasoning; Right combination of food; Follow tested recipes carefully: And here is the poem that goes with it:

****”Something soft and something crisp should always go together, And something hot with something cold No matter what the weather; Something bland needs the complement Of something with tang and nip. Follow these rules and all your meals Will have taste appeal and zip.”****

D) Nutrition-Serve a wide variety of foods; Balance meals by including foods from the 7 basic groups; Breakfast should give about 1/3 of the day’s food supply. I got this! 7 basic groups and a wide variety of foods easily go into my blender and become my breakfast for the day. I don’t think Betty meant all at once but I’m an overachiever at times.

E) Cost-A food budget will help you; Buy the basic food needs for the family first; Buy less of the more expensive foods and more of the less expensive foods; Grow your own fruits & Veggies if possible.Wise words and words that easily apply to today’s world. My husband and I have a balcony and have grown our own veggies. Now maybe it was only enough for one salad but we saved $3 that week just enough to be put towards one Starbucks coffee.

  • Answers to questions on types of service (really there are TYPES??): yes there are types!

1950's table service

A) English or Family Service-Food is served by the host or hostess from trays on the table (like many of us still eat today).

B) Russian Service-Formal service by the staff of the house. The host and hostess have no part in the serving.

C) Compromise or Mixed Service-Mains are served at the table while the rest of the dinner (soup, salad etc.) are brought from the kitchen by the help.

WAIT! Where is “Sit at the TV and eat”? Oh yes it is there under “Be flexible with mealtime locations”. Ahhhh…that is more my husband and I right now in our busy lives.


So what have I learned from this short lesson? I have learned that I love many things about the 50s but some of its ways of doing things in the kitchen don’t exactly work for me in my modern iPhone living world. I love my microwave and my husband being the cook and not worrying about what side my fork goes when I sit down to eat. I will tell you though, that I 100% LOVE the idea of garnishing everything I make and will be taking that lesson into the kitchen with me.

Last note, I did enjoy reading this cookbook and there were so many more fun tips and trick that I would love to share with you lovely readers in another post sometime soon. So stay tuned for some more helpful tips from Miss Betty Crocker.

Betty Crocker back page