It is the final day of the A to Z Challenge and we have reached the Letter Z! Congratulations to all my fellow A to Zers on a blog challenge well done!
For my last post on Vintage Cookbooks & Recipes I am sharing one of each.
Zippy Beets… my DJ name in college? No! It’s the name of this vegetable side dish from the Good Housekeeping Cookbook, which I shared in my ‘T’ post. 
The zip in the beets comes from a horseradish cream sauce. I am not a huge fan of beets, although they did taste good in my Yankee Red Flannel Hash. But with horseradish cream sauce I think I would eat just about anything! The recipe for Zippy Beets is the first listed below.
The cookbook that I have for you is thrilling!! It is the New Thrills of Freezing with a Frigidaire Food Freezer. 
It’s another appliance manual that also contains food preparation tips and some recipes. It was created in 1955.
As far as graphics and photographs, this booklet is a little ho-hum.
I did like the illustration of the woman and the butcher looking a little overly ecstatic during their chat about knockwurst or whatever is in that case.
As well as the head-shot of a woman shaking a finger at the reader over proper packaging. Whenever I see things like this, a dozen or so lines from Mystery Science Theater 3000 pop to mind!
There is no end to the things we can freeze! Lunches, desserts, meats, sandwiches. Sandwiches? I think I want to test this one. The text claims that as sandwiches thaw over 4 or so hours in a lunchbox they have a “cool, fresh taste of sandwiches newly made.” I am picturing a soggy, soggy sandwich waiting to greet me at the noon hour. However, Smuckers has a line of frozen peanut butter and jelly sandwiches called Uncrustables, so maybe it’s not crazy!
From this humble manual I have for you a recipe for Marshmallow Minted Sauce. I love mint. I love marshmallow. I don’t know if I would love this though. Seems weird! And so I share it with you. (2nd recipe below.)
Recipe: Zippy Beets
Recipe: Zippy BeetsThis recipe is from the Good Housekeeping Cookbook. The ingredients and directions below are listed and formatted as they are in the cookbook, for the fun, vintage feel!
Ingredients:
- 2 bunches small beets (10-12)
- 1/2 c. heavy cream
- 3-1/2 tsp. bottled horse-radish
- 1-1/2 tsp. salt
Directions:
Cook beets as in Time Table, p. 464. (35-60 min. in a tightly covered saucepan with an inch of water.) Drain, then rub off skins under cold running water. Cut as desired. Heat cream, horse-radish and salt together in a saucepan. Add beets and heat thoroughly. Serves 4.
Marshmallow Minted Sauce
Marshmallow Minted SauceThis recipe is from the New Thrills of Freezing Cookbook. The ingredients and directions below are listed and formatted as they are in the cookbook, for the fun, vintage feel!
Ingredients:
- 1/4 cup sugar
- 1/4 cup white corn syrup
- 1/4 cup water
- 8 marshmallows
- 2 or 3 drops peppermint flavoring
- Few drops green food coloring
Directions:
Combine sugar, corn syrup and water. Bring to simmer. Add marshmallows. Remove from range. Beat until smooth. Add flavoring and coloring. (Amount – 6 to 8 servings.)
While the sauce sounds divine, beets always taste way to earthy for me to ever enjoy them.
Congrats on surviving A to Z!! Now for some sleep….
Congrats to you too Lori! Whew!
The mint sauce is so 50’s. I grew up in the 50’s. I have no ambition to rerun it. Nor does the zippy beet sauce do anything for me. But frozen sandwiches? I could see that…if it worked. Perhaps I should try. Might just work with non 50’s style whole wheat bread.
That’s a good point, a heartier bread might hold up very well. An earlier cookbook suggested butter on the bread before the fillings to keep the filling from soaking in. Maybe that would help too.
WOOT! Congrats on finishing.
That mint sauce sounds so epic! On some chocolate cake. Mmmmm!
You’re right, on chocolate that sauce might be yummy. Congratulations to you too!