amylsacks' photos with the keyword: sauce

Mmmm... Stonehenge With White Sauce! I want some! Originally posted to flickr on February 1st, 2011.

Front and back covers of a promotional booklet, published by Corn Products Refining Company, New York, NY. I think those discs on the lower left are potato cakes. Originally posted to flickr on February 1st, 2011.

Front and back of a promo leaflet published by Shedd-Bartush Foods, Inc. of Detroit, Michigan. What's up with that weird dismembered head effect on the sandwich plate? You've got the olive eyes/pickle nose thing happening in front-- then that weird sauce-tongue effect with the sandwich...

Inside of the same leaflet. Was it a sauce? A dressing? Or both? I guess it doesn't matter, because it was the kind "He'll Like Best." I think those "flowers" are crushed eggs, which is almost as scary as the sandwich-face on the other side.

"...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.)

My Photoshop skills are pretty limited, but I went ahead and ran these bigger than they were in the booklet. Just because I love 'em so much. (Clicking on the image itself and then the largest "View All Sizes" option will give you a little more detail.)

"...pearl onions, olive oil, vinegar, dill pickles, sweet pickles, pimentoes, relish, mushrooms, shrimps, tuna fish, capers, marmalade, guava jelly, salted almonds, cheese sticks, potato chips, variety of crackers, cream cheese, Roquefort paste, salad dressing, mayonnaise, mustard, A1 Sauce." The writers were nothing if not modest about their own humble condiment. Which is weird given that it could have gone right up front alphabetically.

"...the art of dining, of entertaining and of old time hospitality-- preceded and accompanied by genuine, matured liquors..." And buttered toast. Lots and lots of buttered toast.

"Today in countless homes of the nation, American citizens are welcoming the rebirth of those delightful customs of other days..." ...Drinking in public!! Wooo!! Front cover and first page of a 20-page promo published by G.F. Heublein & Bro., Hartford, Conn.

I'm not sure what it is about chili sauce that would bring to mind "canning-time." Maybe it was a Baltimore thing. Anyone?

Not to hurt Mrs. Vamp's feelings, but seriously. How drunk would you need to be to think steak sauce dumped on cream cheese "looks like a chocolate sundae"? Gah.

(L) Yeah, you could get "petals" to look like that using only diluted cream cheese and a spoon. By the way, Kraft has enclosed a coupon good for 50 cents off your next purchase of swampland in South Jersey. (R) That clam dip might not be bad, though the seasonings are pretty intense for the time period. Probably that was a snack you only brought out in the small hours for the serious partygoers, long after the kids were safely in bed.

I'm disturbed by the devil horn-shadow thingie. From Good Housekeeping's Picture Cookery .

The bottle needs some kind of 2001 -esque background behind it to liven it up. Some inky darkness, some constellations... don't you think? From Good Housekeeping's Picture Cookery.

I really like the illustrations here, and considering this was still WWII, the quantity and color is pretty lavish. Mmmm... plateful of mystery veggie, followed by a gooseberry-currant jam sundae...? Maybe...?

"Good cooks pride themselves on making perfect white sauce-- buttery rich, velvety smooth, seasoned just right-- for it is the base of many favorite dishes... -- Julia Lee Wright" Okay, I'd die before I'd bake a souffle with American cheese or consider chicken "fish sticks" curry. However, the presentation here is great. The handle-less gravy boat condiment whatsits, the mysterious fruit-Sanrio fusion faces on the soup cups? Glorious! (Only those brown "legs" on the macaroni plate look sort of dubious, and anyway they're luncheon meat. So what can you do?) From the February issue of Good Housekeeping magazine.

"Shrimp Aspic Ring" with 7-Up. At that point, wouldn't you at least wonder (just a tad) if the company was messing with you?

But don't try to "tenderize" the meat with plain old 7-Up. It'll disintegrate!