I can't say which I love more the Tipsy Parson, Moon Soup recipe advertisement or the Blue Nun on one page with the champagne on the following! All fabulous as well as the bejeweled ham! I will now go out to the garage and search through my ancient Gourmet magazines that I bought at a library sale for further fabulousness. My father introduced me to Gourmet and cooked out of the two original brown covered cookbooks. It changed utterly after you left, and not for the better. Thank you for all these wonderful images, ideas and memories. Merry Christmas, Happy Hanukkah and best wishes for a decent New Year.
Seeing that on the menu blew me away—my mom used to make coffee jelly in a ring, almost like a jello mold, and I’ve never seen it or heard of it anywhere but in our little glass serving bowls until now!
I've been looking for issues of Gourmet at yard sales and antique stores, but haven't had luck yet. I chatted with an antique store owner who said she frequents estate sales, and I asked if she ever runs across Gourmet. She responded that she would throw them out if she found them, because she hates cooking. "I think that's why God invented restaurants," she said.
My grandmother used to make tipsy parson. Very high test tipsy parson. You had to let it sit for a day to really come into its own. Worth reviving as it was absolutely delicious.
I can see I’m too late to comment on Blue Nun or Moon Soup, so I’m going “Wild Game Cookbook” from DUPONT for $1.95, including how to field-dress game.
Hungarian Roast Duck, Breast of Teal, Curried Rail, Beaver-Tail Soup, Roasted Opossum, Fricasseed Woodchuck, Swiss Style Moose, Potted Antelope Steak (now it makes sense why DUPONT eventually invented TEFLON).
I would buy tickets for this menu RIGHT NOW, especially if served in bowls from Hammacher Schlemmer.
Oh my gosh. I didn’t even notice the bubble wrap. Was that a decorative thing in the 60’s? Keep up the hunt for early Gourmet magazines. I happened upon about 60 copies from the 50s and 60s at an estate sale on the last day and they basically paid me to take them! They were stored in an old shipping box with a strap. It is one of my greatest treasures. I love to pull them out, have a glass of wine and imagine what that time was like.
Oh, Ruth, I wish I had sent my Gourmet collection to you when we moved to France. My mother began taking Gourmet from the first issue, LONG ago, and she kept a bookcase full of them. Then I began drawing for them and I had my own collection and when we moved I donated the to a library in LA. I would have loved for you to have them....
I subscribed to Gourmet from the early 1970’s until it ceased publication, which was a heartbreaker. The recipes were superb and reliable, even though my cooking was not always up to that level; and the level of scholarship and editorialism in each issue raised the tastes of the readers. I still have a few copies, the holiday issues were the most thrilling and ambitious. I miss Gourmet like an old friend and appreciate this reminder. Yes, mushrooms in cream sounds like a possibility. . .
I can't say which I love more the Tipsy Parson, Moon Soup recipe advertisement or the Blue Nun on one page with the champagne on the following! All fabulous as well as the bejeweled ham! I will now go out to the garage and search through my ancient Gourmet magazines that I bought at a library sale for further fabulousness. My father introduced me to Gourmet and cooked out of the two original brown covered cookbooks. It changed utterly after you left, and not for the better. Thank you for all these wonderful images, ideas and memories. Merry Christmas, Happy Hanukkah and best wishes for a decent New Year.
That Moon Soup “recipe” what really caught my eye too! After I got over the bubble wrap, that is.
I came here to comment on the Moon Soup ad too! What a delight.
Ok but I kind of want to try the coffee jellies???
Seeing that on the menu blew me away—my mom used to make coffee jelly in a ring, almost like a jello mold, and I’ve never seen it or heard of it anywhere but in our little glass serving bowls until now!
I've been looking for issues of Gourmet at yard sales and antique stores, but haven't had luck yet. I chatted with an antique store owner who said she frequents estate sales, and I asked if she ever runs across Gourmet. She responded that she would throw them out if she found them, because she hates cooking. "I think that's why God invented restaurants," she said.
I love the idea of bubble wrap as a covering on the buffet table. Such easy cleanup!
My grandmother used to make tipsy parson. Very high test tipsy parson. You had to let it sit for a day to really come into its own. Worth reviving as it was absolutely delicious.
I can see I’m too late to comment on Blue Nun or Moon Soup, so I’m going “Wild Game Cookbook” from DUPONT for $1.95, including how to field-dress game.
Hungarian Roast Duck, Breast of Teal, Curried Rail, Beaver-Tail Soup, Roasted Opossum, Fricasseed Woodchuck, Swiss Style Moose, Potted Antelope Steak (now it makes sense why DUPONT eventually invented TEFLON).
I would buy tickets for this menu RIGHT NOW, especially if served in bowls from Hammacher Schlemmer.
I will say though that Moon Soup might be a pretty good opener for Fricasseed Woodchuck.
The ad and recipe for Moon Soup is the best ! Love all of this so much.
Oh my gosh. I didn’t even notice the bubble wrap. Was that a decorative thing in the 60’s? Keep up the hunt for early Gourmet magazines. I happened upon about 60 copies from the 50s and 60s at an estate sale on the last day and they basically paid me to take them! They were stored in an old shipping box with a strap. It is one of my greatest treasures. I love to pull them out, have a glass of wine and imagine what that time was like.
Oh, Ruth, I wish I had sent my Gourmet collection to you when we moved to France. My mother began taking Gourmet from the first issue, LONG ago, and she kept a bookcase full of them. Then I began drawing for them and I had my own collection and when we moved I donated the to a library in LA. I would have loved for you to have them....
I made your upside down pear cake for dessert tonight with our Christmas dinner and it was a knockout! Thank you and best wishes!
I subscribed to Gourmet from the early 1970’s until it ceased publication, which was a heartbreaker. The recipes were superb and reliable, even though my cooking was not always up to that level; and the level of scholarship and editorialism in each issue raised the tastes of the readers. I still have a few copies, the holiday issues were the most thrilling and ambitious. I miss Gourmet like an old friend and appreciate this reminder. Yes, mushrooms in cream sounds like a possibility. . .
Wish me luck — I’m going to make the mushrooms.
Am I the only one who would guess this menu predates 1968 by a decade or more?
Even your modernity close with salivatingly wonderful buckwheat, beets and caviar feels retro.
That is the most 1968 picture ever.