#post-wwii

[septembergold]

[steve-rogers-new-york]

Recipe Advent Calendar - Day 1

Happy Holidays!

To celebrate the season, I am doing 12-days of seasonal recipes from the 14th to the 25th December. These are recipes published in the Brooklyn Daily Eagle newspaper during the period that Steve Rogers and Bucky Barnes lived in Brooklyn in the early 20th century.

Christmas Cake Tips

Christmas cake recipes are many and varied. Some of them have been handed down from mother to daughter for generations. It is worth noting that many of these old standbys contain brandy, not so much for flavoring, since most of the taste is lost in the cooking, but because brand added to the keeping quality of the cake. Slow cooking is the rule for success in all fruit cakes. Tried and true recipes would have you steam the cake first and then bake them to a cake texture. You may cook the cake in almost any shape and any size tin—coffee or baking powder tins, loaf or square pans. Whichever type you use, follow the method of topping the tins with heavy wax paper. Leave this covering on during the steaming and all but the last half hour of the baking. In this way the cake will not become too brown. After the cakes are cooled, wrap them in wax paper and store them in the tins in which they were baked. A neat and easy trick that makes for successful storage is to top the tin a sheet of heavily-waxed paper. Put this package in a moderate oven until the wax on the paper has melted. Remove it from the oven and press the waxed paper around the edge of the container. As the pan cools, the melted wax will harden and make a perfect seal over your cakes. This wax paper may be removed every week or so, while you add an additional spoonful of grape juice or wine for additional flavor, and reseal until the next time.

Early American Fruit Cake

2 tablespoons cinnamon 1/2 teaspoon cloves 1 teaspoon nutmeg 4 cups sifted flour 2 cups shortening 2 cups sugar 1 tablespoon grated orange ring 12 eggs, well beaten 1 pound of seeded raisins 2 pounds currents 1 pound pitted dates, chopped 1 pound citron, shredded 3/4 cup brandy or sherry 3/4 cup rose water Prepare the fruit the day before mixing the cake. The next day mix and sift the flour and spices; mix with the prepared fruits. Cream the shortening until soft and smooth, gradually add sugar, creaming until fluffy; beat in orange rind and eggs. Gradually stir in flour and fruit mixture alternately with the combined brandy and rose water. Turn into greased loaf pans lined with waxed paper and gain greased. Fill the pans three-quarters full. Cover the tops with waxed paper and steam one hour, then bake at 250 degrees about three hours, depending on the size of the baking pan. The one-pound loaf takes three hours, while the two-pound will take about four and a half. Remove the wax paper the last half hour of baking. The recipe yields ten pounds of fruit cake.

The recipe appeared in the Monday 24 November 1941 edition of the Brooklyn Daily Eagle.

Advent Calendar Day 1 | Day 2 | Day 3 | Day 4 | Day 5 | Day 6 | Day 7 | Day 8 | Day 9 | Day 10 | Day 11 | Day 12

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[abs0luteb4stard]

W A T C H I N G

[thephantomcasebook]

I still maintain that my favorite part of the story series is Mary and Matthew as Grandparents.

Mary and George have a very toxic and unhealthy relationship that is extremely volatile at the best of times. They love each other .. a lot.. But it’s just an unhealthy exposed nerve that will always be one touch away from a massive blow up and almost always leads to a pushing and shoving confrontation between them that Matthew and Tom have to break-up. 

But I love that Mary loves being a grandmother, that while she doesn’t have the worlds greatest relationship with George, she loves his boy more than anything in the world and doesn’t care who knows it. 

Just Matthew leaning against their bedroom door  while Mary is lounging on their bed making a noise with her mouth that sends the baby into hysterical laughing fits that make him fall over. And she turns her head just to the side to catch a glance of Matthew watching them and she smirks to herself as the baby crawls up giggling, putting his hands on Mary’s mouth knowing that she’s gonna make the sound again. 

And Matthew is just admiring it. A woman who acts like she’s the most important person in the universe, who royally fucked up her relationship with their son by trying to be Violet when she should’ve been “Matthew’s Mary” and doing a lot of bad things in the 20 years he and Sybil were gone. 

But now, she’s on the bed, playing with her Grandson who she can’t stop touching, petting, and kissing as a small baby with black curls and green eyes, who has no mother, loves her - the cold and terrible Lady Mary - more than anything in the whole world.

And Matthew swoops in stretching out over Mary’s hip to kiss the Baby who is distractedly pulling Mary’s pearls in his mouth. Then Matthew and Mary share a kiss of their own and their eyes linger with a soft smile of contentment as they turn back to grandparent.  

It’s beautiful man.   

[rvexillology]

Fictional Divided Russia Post-WWII

from /r/vexillology Top comment: Is this the result of Operation Unthinkable? Or an Axis victory that allowed puppet states across E Europe?

[vanishingsydney]

Abandoned house. Lilyfield.

[ein-bleistift-und-radiergummi]

Jean-Marie Calmettes ‘Nature morte bleue’ 1950s.

(Calmettes was a French painter (1918-2007) whose paintings played a significant part in the French post-WWII art scene. Calmettes was a member of Groupe de l’Echelle and the Alternative Figurative group, together with other artist such as Paul Aïzpiri, André Brasilier, Bernard Buffet, Raymond Guerrier, and Claude Weisbuch. In the 1940s and 1950s, the artist started painting still life, inspired by the Cubism movement.)

(Source: worthpoint.com)

[comtedemoney]

From the article:

Pasta alla carbonara is first attested in 1950, when it was described in the Italian newspaper La Stampa as a dish sought by the American officers after the allied liberation of Rome in 1944. It was described as a Roman dish, when many Italians were eating eggs and bacon supplied by troops from the United States. It was included in Elizabeth David’s Italian Food, an English-language cookbook published in Great Britain in 1954.

The dish is unrecorded before the Second World War; notably, it is absent from Ada Boni’s 1930 La Cucina Romana.