12 Pies Husbands Love Best

This little pamphlet caught my eye because, well, I am an Aunt Jenny to my nieces and nephew. Spry used this character in its marketing materials and recipe books. I’m not sure if Aunt Jenny was not a real person; she was more of an idea of a cook like Betty Crocker. As with many things that I write about on this blog, wondering about how Aunt Jenny came to exist sent me down a bit of a rabbit hole, where I learned that Aunt Jenny also had a radio program that ran the astonishingly long period from 1937 to 1956. Considering that the character of Aunt Jenny was invented to sell shortening, this is marketing brilliance. Read all about that radio program and listen to some episodes over at the Internet Archive.

I discovered a tiny little pie pamphlet with my other cookbooks. I have no recollection of picking this up anywhere, so I imagine that it was probably thrown in with some other items that I purchased somewhere. It’s a short little book, but it does have some wisdom about how to successfully craft and bake a pie. I am no pie-baking expert, but I do know that it is a skill to be able to make a good crust that isn’t too thick, isn’t too thin, and won’t fall apart when it’s baked. The title is cute, too: 12 Pies Husbands Like Best. It’s just so 50’s.

Of course, we will have to assume that these recipes will work with <gasp!> Crisco, since even Aunt Jenny couldn’t save the fate of Spry.

Check out the full booklet here.

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Serve your guests this particular appetizer, and you’ll never have to entertain again!

I am continuing scans of the Good Housekeeping cookbook series. There are a lot of them, so it will take me a while, but I realized that I had two of the latest scan – Good Housekeeping’s Appetizer Book. Then I remembered that waaaaaay back in the day when I was starting my blog and scanning journey, I had acquired this book somewhere and was looking through it for ideas. To my horror, I saw the following recipe:

I mean, C’MON. Some flavors are just not meant to meld together, amirite?

I decided to use my family to test this concoction out. Their assessment was “not bad,” although I didn’t have the guts to try it. Are YOU brave enough?

Check out this lovely recipe (p. 4) and many others here.

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Need . . . More . . . Cookbooks!

I’m kind of on a scanning kick, y’all. After about a year of not having a scanner because my old one didn’t survive the move, I purchased a new one a few months ago, and now I’m ready to make it earn its keep.

Last week I scanned the wonderfully corny MEAT POWER cookbook, courtesy of Swift. I now have a smattering of other cookbooks that I’d like to scan in, particularly a collection of Good Housekeeping cookbooks that I found all grouped together in a disintegrating binder. The binder’s gone, but the cookbooks live on, and some of them have such great crazy 60’s graphics that I just have to scan them in. Case in point:

Lots of crowns going on in these illustrations. Not sure what that’s about, but it’s goofy enough that I like it. Also lots of angry-looking people with crowns and dorky-looking animals wearing crowns. I dunno . . . but I’m drawn toward funky graphics that have no point.

Ok, I get the first two things are lobsters, but what is that other thing on the right . . . with legs? A table (since there’s a vase on it)? Why does it just look so out of whack?

We may never know.

Check out Good Housekeeping’s Gourmet Foods Cookbook, and, if you’re adventurous enough to try some of the recipes, let me know how they turned out!

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