Gardens of California ® LLC 
Bridget Guzzi, Owner




7 cups sliced warm boiled potatoes, 1/3 cup chopped chives, 1 tsp. salt and 1/8th tsp. pepper, 1 tbsp. grated onion, 1/4 cup salad oil, 1/4 cup cider vinegar, 1/2 cup chopped celery, 1/2 cup diced cucumber, 3/4 cup sour cream and 3/4 cup mayonnaise.

Combine warm potatoes, chives, salt, pepper, onion, oil and vinegar. Stir well and chill. Meanwhile, mix celery, cucumber sour cream, and mayonnaise. Chill. Just before serving, combine the mayonnaise mixture and potato mixture. Mix well. Garnish with lettuce and sliced hard cooked eggs if desired serves 8.

The General Foods Kitchen Cookbook 1959
Coffee Cream Butter Frosting

1/2 cup butter or margarine, 1/8 tsp. salt, 1 lb. about 4 cups sifted confectioners' sugar, 1 egg or 2 egg yolks unbeaten, 1/2 tsp. vanilla, 1 tbsp. ground coffee, 2 tbsps. mik (about).
Cream butter until soft, add salt and part of sugar gradually, blending after each addition. Then add egg, vanilla and coffee, blend well. Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth. Makes 2 1/2 cups, or enough frosting to cover tops of three 8-inch layers or  tops and sides of two 9-inch layers or one 13x9x2-inch cake.

The General Foods Kitchen Cookbook 1959
Many 50's recipes call for one can, or one package of this or that. It seems the food industry was taking off into a new direction. There are wonderful websites dedicated to the history of our food in America. I hope you will enjoy them.

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