Food of the Fifties with Ruth Chier Rosen

Lunch Hour NYC @ NYPL

Ancestral RecipesIt's been a while, but I am GLAD to be back in the swing of things. While on hiatus, I was thrilled to learn from my friend Wendy, that my book, Ancestral Recipes of Shin Mei Lon was included in the New York Public Library exhibit of "Lunch Hour NYC." The exhibit was co-curated by Rebecca Federman and Laura Shapiro. I had the pleasure of meeting with Rebecca, who gave us a personal and truly informative tour of the show. It was held in the very GRAND "Bryant Park" Library—whose name is actually the Stephen A. Schwarzman Building. If you had a chance to see it, I hope you enjoyed it as much as I did. If you didn't, I'll share some details now. . .READ MORE OF THIS POST HERE.

Shared Recipes: Sieu Pi Kwat Barbecued Spareribs

Sieu Pi Kwat Barbecued Spareribs

Click this card for the Shared Recipe post

This recipe is from Ancestral Recipes of Shen Mei Lon, originally published in 1954. Richard and I traveled throughout the Orient, enjoying local cultures and fantastic culinary feats. I'll share more of those travel memories in another post soon. In the meantime, I am sharing one of the many recipes in the book, which were all designed to bring Asian flare to the 50s dinner table, but with local substitutions of the exotic Asian ingredients that wouldn't be found in an American 50s grocery.
Enjoy!
• 2 T sugar
• 3 T honey
• 1 c chicken stock
• 1/2 t salt and pepper
• 2 T soy sauce
• 3 lb. spare ribs

Mix all ingredients together and soak ribs in mixture for one hour, turning frequently. Remove ribs to rack of roasting pan. Place small amount of water in pan. Roast in moderate oven for one to one and a half hours, turning from time to time.

[caption id="attachment_1129" align="aligncenter" width="210"]Ancestral Recipes Published in 1954[/caption]

A New Life for HAVE COOKBOOK WILL MARRY

Have Cookbook, Will MarryLittle did I know in 1957 when I wrote Have Cookbook Will Marry that 55 years hence the audience for this book would double from its original focus, the bride-to-be. Today’s marriages come in many varieties, and a marital partnership no longer needs to include a traditional 50s bride at all, but two domestic partners of any gender! In May of last year, I had the great pleasure attending one of the first such legal marriages. Two close male friends of mine were married at the. . .READ MORE OF THIS POST HERE.

Shared Recipes: Caraway Potatoes

Caraway Potatoes

Caraway Potatoes shared Recipe from Have Cookbook Will Marry

This recipe is from Have Cookbook Will Marry, originally published in 1957. This cookbook was intended for the blushing bride, to empower her in all ways that would be new, including providing meals for a new household. Many of the recipes were meant to be truly easy to make, while delivering BIG taste.
Enjoy!
• 3 medium potatoes
• 1 onion, grated
• 1/2 t salt
• 1 T caraway seed
• 1/2 t paprika
• 1/4 t pepper
• 1/4 lb butter

[caption id="attachment_169" align="alignright" width="176"]Have Cookbook, Will Marry Published 1957[/caption]

Wash and peel potatoes. Slice very thin and soak in cold water 1 hour. Drain and pat dry. Mix with onion, salt, pepper, paprika and caraway seed. Melt butter in frying pan. Add potatoes and cook covered for 20 minutes. Uncover and cook another 10 minutes to make bottom crusty. Place large plate over pan and invert. Slide potatoes off plate back into pan so top is now on bottom to get crusty. Cook covered 10 minutes. Serve on platter cut into wedges.

Here's another recipe from the same book: Grapes Jill

Shared Recipes: Grapes Jill

Grapes Jill

Grape Jill shared recipe from Have Cookbook Will Marry

This recipe is from Have Cookbook Will Marry, originally published in 1957. This cookbook was intended for the blushing bride, to empower her in all ways that would be new, including providing meals for a new household. Many of the recipes were meant to be truly easy to make, while delivering BIG taste.
Enjoy!
• 1 lb seedless green grapes
• 1/2 c sour cream
• 1 T creme de cocoa
• 1 c raspberries

[caption id="attachment_169" align="alignright" width="176"]Have Cookbook, Will Marry Published 1957[/caption]

Wash and remove stems from grapes. Pat dry in towel. Mix sour cream and creme de cocoa. Pour over grapes. Serve in shallow serving dish surrounded by fresh, washed raspberries.

Here's another recipe from the same book: Caraway Potatoes

Producing Cookbooks: The Old-Fashioned Way

The Chefs' TourWhen my husband and I decided to start manufacturing our Handy Aid Cookbooks we realized quickly that the most cost-efficient way to do so was to do them ourselves. I did all the recipe developing and writing in my apartment. But the books had to be printed on huge sheets of plastic-coated stock and then cut into 3×5 inch sized cards. We found a suitable printing operation. . .READ MORE OF THIS POST HERE.

Pink Elephants, Then and Now

A Guide to Pink Elephants, Volume 1, the appWell it looks like I am back in the publishing business. I’ve added another offering to my list—A Guide to Pink Elephants, Volume 1, THE APP! What a thrill! It’s the original content from my first drink guide, but now people can use it on their iPad. I’ve already received rave. . .READ MORE OF THIS POST HERE.

Written by fiftiesfood88 — May 16, 2012

RESOURCEFUL: The 1950s Way

Having A BallGetting ever-increasing orders from bookstores and department stories for our Handy Aid books was one of the most exciting things that ever happened to me. We had a business. People were actually buying what we were creating, and in big numbers. Every entrepreneur knows the feeling: your baby is growing. But this is a baby that needs. . .READ MORE OF THIS POST HERE.

Culinarily Challenged in New York in 1948

Instantly DeliciousEighteen years in my mother’ s house in Milwaukee, and four years in a dormitory in Smith College, left me ill-prepared to cook for my husband and myself in our tiny studio apartment with a pullman kitchen. Dick and I married in 1947; he was eight years my senior. This is how we met: Dick was restless after the War and had taken a job traveling the country selling bonds for the newly-formed state of Israel. When his car broke down in Milwaukee, he called the only person he knew in the city, an army buddy. . .READ MORE OF THIS POST HERE.

The Shop Doors are Open

Tooth SweetSome sharp-eyed followers of my blog may have seen that the foodofthefifties shop is now open for business. It has taken a bit of time to arrange my large inventory of cook books into the appropriate categories of “good, better, best,” which are correspondingly called, “Kitchen, Vintage, and Pristine Plus” at the online shop. You may wonder where these original books. . .READ MORE OF THIS POST HERE.

Welcome

Ruth Chier Rosen’s cookbooks are the go-to source for almost any recipe you desire—from the simplest cocktail to the most sophisticated soufflé. With decades of culinary experience packed into 30+ cookbooks under the Handy Aid Cookbooks Press, Ruth specializes in creating simple but delicious and dazzling dishes and drinks. Her books are great for the beginning cook or the seasoned chef.

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