amylsacks' photos with the keyword: fried food

Think of how exotic this must have looked to the "family" demographic back in 1959. You've got your (admittedly crappy) NORTHWEST U.S. beer and an image of fish in its natural (as opposed to canned or frozen plywood stick) form. Plus, nobody even mentioned Lent anywhere in the ad text. Pretty edgy. From the April 1959 issue of Family Circle.

They attempt to disguise the foreign influences using the traditional brown/green/white configuration of all proper American meals, but he's not fooled...

When you can't decide between fries and donuts, just go with both. So long as you don't confuse the salt shaker with the sugar bowl, it's all good.

Here, we definitely enter into the realm of Trying Way Too Damn Hard. Prune Ham Rolls (l): Deep-fried rolls of boiled ham, prunes, and ketchup, coated in eggs, milk and white bread crumbs. Yikes. Veal "Birds" (upper right) were disturbingly contorted fried-then-boiled (!!) pieces of veal steak got up to resemble chicken. Because chicken was more expensive and/or harder to get back then and apparently you couldn't just give up and eat beans and rice like the rest of the world.. The "Jack Horner Fritters..." Oh, Dear God. You don't want to know. Let's just move on, quick!

Surely the least appetizing photo of poultry ever*. It appears to consist of 5% meat and 95% bone/sinew. Plus the unfortunate texture of the skin suggests reptile more than bird. I also don't know why it's on a bed of wilted clover. This wasn't published anywhere near St. Patrick's Day. [choke] Anyone for a nice bowl of steamed veggies and tofu? From the October issue of Everywoman's magazine. (*that didn't involve aspic)

"...Using Instant PET as a dry ingredient, you can easily give your family extra bone-and-muscle-building nourishment-- much more than if regular bottled milk were used..." Front and back covers (above), plus two pages (below) from a 32-page booklet published by Pet Milk Co., St. Louis, Missouri. I assume that the real reason people cooked with the powdered stuff was because it was cheaper than fresh. This idea is reinforced by the bottom left page, which implies that its target audience only has the cash for one kind of baking implement. (Maybe the sequel showed how to morph a cookie sheet into a cake pan by embedding it in tinfoil or something.)

The "Champagne" meets the "Pheasant Under Glass" of fried poultry. Another winner from photographer Gill. From the May issue of Better Living magazine.

"Dessert is the topping off of the meal, and the family's hunger having been satisfied, the homemaker is justified in giving rein to her imagination for this course... Fruits have become more and more popular as desserts since we realized their very real value as food... "Crisco may be used successfully in any of these and makes a rich, delicious sauce; and the nicest part about it is that you can make a large enough quantity to satisfy the sweetest tooth in your household without going bankrupt for butter."

Also fried but not in this picture: bananas, carrots, cheese balls (reeeally scary looking), "creams", eels, oysters, rice cakes... Basically if it ever lived, they fried it. "Crisco is the ideal fat to use in egg dishes of all kinds because of its delicate flavor. For frying, scrambling or making omelets properly cooked in Crisco are apt to be more easily digested than when cooked in a fat which burns easily..."

"Crisco has the advantage of a very high smoking point. There is no reason why, in frying, Crisco should be heated enough to reach the decomposition point. Lard, an animal fat, smokes at a much lower temperature, thus demanding much greater vigilance on the part of the cook if decomposition and the resulting indigestible products are to be avoided." I wonder why the "Saratoga Chip" (aka the potato chip) has survived the decades, and yet the "Parsnip Puff" didn't.

Those "donuts" are actually battered pineapple slices. (aka "Fritters... Substitute apples, banans, canned peaches or apricots... serve hot as a garnish with baked ham, roast chicken or game. Or serve hot as a dessert with Lemon or Pineapple Sauce.") I guess we really, really loved our pineapple rings back then. Also shown: Baked Tomatoes, Boston Baked Beans, and Stuffed Tomato Salad.

It's that extra touch of antibiotics and hormones that makes it extra delicious! From the September issue of Family Circle magazine.