Food of the Fifties with Ruth Chier Rosen

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.

Written by fiftiesfood88 — May 16, 2012

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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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