amylsacks' photos with the keyword: 1932

Dumplings are the manly gift that keeps on giving, Ladies. You read it here first. Remaining chapters for sandwiches, "Bridge Party and Sunday Night Supper Dishes," "Hot Dishes For Cold Days," "Cold Dishes For Hot Days," "Relishes," and finally "Items Small But Important." Now get out there and color your world Worcestershire, Kids!

From the "Vegetables" chapter. Chapters for eggs & cheeses, vegetarian dishes, spaghetti & rice, and garnishes didn't get accompanying visuals: probably because both reader and artist were all too familiar with what those looked like during the Depression.

Following the "Stuffings" chapter comes "Salads and Salad Dressings." I've noticed the wedge-style salad has made a real comeback in my town over the past few years. I think it's because you need both a knife and fork to cut into it, which improves the macho factor even for things which aren't meat.

"Think what it would mean not to have Lea & Perrins Sauce to give point and emphasis to your steak." Assuming you could ever afford a steak, Loser.

Right after this is the "Soups" chapter which includes an Emergency Soup, which is just potato chowder. I like their name better. It's so dramatic.

"There is one seasoning compounded with such artistry that it seems to belong to every dish. Of course you've guessed its name-- it's Lea & Perrins Sauce." And we'll repeat the name in every one of these 50 paragraphs, because we know you've got the brain of an infant. So there!

"Almost any dish, made of good ingredients and put together with even moderate ability, tastes appetizing if the seasoning is managed skillfully. This means just the right kind of seasoning, and enough but not too much." Y'think?

Looking at the elegant illustration (r.) helps us forget that Clamato™'s forerunner (l.) has taken up residence less than halfway through the narrative.

"...Where the flag of civilization went, Lea & Perrins Sauce, the Original Worcestershire, followed. Scarcely a ship left Britain without a supply among its stores. Soon the great hostelries at the ports of call featured it in their menu attractions. Branch distributing houses were established in all parts of the world, thus making it available at even the remotest points..." Sometimes it would get to be way past closing time and the staff was simply done in. Reading this spiel aloud from the bottle wrapper was how the head waiter dealt gently with patrons who just wouldn't take a hint otherwise. Front & back covers of a 50-page booklet published by Lea & Perrins, Inc., New York, N.Y. (Originally posted to flickr on April 8th, 2011.)

"Sun-Maid Puffed are the only seeded raisins that pour freely from the carton. Large, full-meated, seeded Muscats that are not sticky. ...Sun-Maid Nectars are noted for superior plumpness and flavor as well as glossy skins and attractive appearance..." These pictures are cute enough to sell me on the concept of raisin pie. Maybe with a little spiced rum added. [ponders]

The "Brittle" is actually puffed rice + raisins + some syrupy stuff. It sounds like it might be edible. I decided to pass on sharing the raisin gelatin molds, sandwiches, and salads, though. Life is too short.

"Raisins play a most important part in modern cooking. So often that it is just the addition of the right kind and quantity of raisins that turns everyday dishes into tempting, flavorful delights..." Front and back covers of a 32-page promotional ("Price: Ten Cents") published by Sun-Maid Raisin Growers Association, Fresno, California.

"Raisins play a most important part in modern cooking. So often that it is just the addition of the right kind and quantity of raisins that turns everyday dishes into tempting, flavorful delights..." Front and back covers of a 32-page promotional ("Price: Ten Cents") published by Sun-Maid Raisin Growers Association, Fresno, California.

"Using one of Nature's enzymes, Junket completely transforms milk in a few minutes' time to a delicate, custard-like consistency. The process, perfectly natural, corresponds to the first step in the digestion of milk..." So... cooking dessert is like digesting your food before eating it. Got that?

"Dear Friend: It is a pleasure to enclose our new 'Junket Book' containing many recipes and suggestions for desserts, and also recipes for making ice cream with less cream..."

Blink and you might miss actually seeing the product label. Front and back covers of a 24-page promotional published by Chr. Hansen's Laboratory (aka "The Junket Folks") of Little Falls, N.Y.