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Friday, November 9, 2012

Marguerite Patten, I barely knew ye (Recipe Cards # 12)

Welcome to the third and final entry of me picking apart the Marguerite Patten Recipe Card collection, 1967. It was a fun time. I discovered a few new foods, managed to find the worst of the worst in this collection. All in all, it was a major success. But, alas, all good things must come to an end. 

Thank you Marguerite for allowing me to see that the culinary fads in the United States in the 1960s weren't alone in this world. 

My scanner rejected the hue of yellow that was used in these photographs so I had to tone it down a few shades. My blog is to entertain all of you with retro food and not burn your corneas. These cards have been the first time I have ever needed to do so. I'm not a fan of altering colors because I want them to be seen in their original form. Just trust me when I say they were obnoxiously bright!

Enjoy! If not for the entertainment but the fact I have completed picking through this collection. 

Upside down, right side up, to the left, to the right, what difference does this make? It's apples and ham in a loaf!!

Bacon triggers one sense of taste. Pears trigger another. Do they need to meet? I understand this is Canadian bacon and not the strips that we are used to eating. It doesn't matter though. These are two flavors that should not meet.

This would be a very, very big problem if we were talking about bacon strips.

What could possibly be wrong with this? It's a little hard to see the white chunks in there, but they are there. There's a filling made of bacon and a jelly with a boiled pigs foot. Still want a slice?

It's very important to put a big red cracker next to it. Otherwise people are going to get confused or pissed.
Veal Roll, gross. Prune and apple stuffing. Inexcusable. Are people constipated up in Canada?

My quest to find decent and edible looking Swedish Meatballs will still continue, I see. Though to call Swedish Meatballs "decent" or "edible" is a serious matter of opinion that I don't agree with in any way. But still, I will look for something that will change my mind.

Hello painful death by kidney and liver failure from eating poisonous toadstools. Hello Pedobear. Hello what looks like a penis cake.

In today's highly baconized society, this would probably be a brilliant idea. What bacon lover wouldn't want to eat liver and bacon in a stew together? I'm sorry. A Hot Pot.

If you look real close, you might see chicken hidden under that famous Marguerite Patten thick white sauce. You have to look real hard. Why it's not called "Chicken with white sauce", I don't know.

Is it a steak pie? If it is, what are you trying to hide? It can't look THAT bad, can it?

Erm, never mind. Let's just keep that bad boy closed.
This needed to be toned down. There was no other way to fully capture salami and hard boiled eggs with artfully cut radishes in a refreshing salad. No, I don't believe half the shit I write either. If I become descriptive enough, I can deflect from how this will smell in the refrigerator or on someone's breath.

In my tiny world, I would probably call those muffins with a fruit sauce. BAHAHA photobombed by a creepy clown!
No recipe card collection is complete without the obligatory sandwich loaf. How nice to cover the cream cheese frosting with peanuts. It doesn't hide the layers of filling that includes a pineapple and olive cream cheese, liver sausage with cream cheese, and a type of canned meat salad or cottage cheese.

We can spend hours going back and forth on what constitutes a luxury picnic, but in the end, we can agree this is not one of them. Not saying I have heated debates over the contents of a luxury picnic based on 1960s recipe cards. That would be kind of stupid.

It's essential to keep a pork loaf handy, wouldn't you agree?
Creepy ham and pineapple loaf with the pineapples embedded be damned. There's garlic bread. GARLIC BREAD!!!!!
There's an illusion this was actually half eaten. I don't buy it either.
This looks too much like the Chocolate Cottage of yesterday's post. Not very original. There's even marshmallow chimneys. Yawn. Hello snowmen.
I hope an adult didn't create this.  Even a toddler would do better. 

Don't be too sad that I am done with this recipe card series. I promise there are a gazillion more!!


  1. what a fun idea for a blog! I've never seen anything like this before! Found you over at cafemom and started following!You are more than welcome to hop on over and see what I have to say. :)

    1. Thank you! I'm on my way to yours right now!!

  2. I collect amusing recipe books from the same era, some of these are terrifying!

    However, quite a few of these particular photos, where you specify the food as odd or a 'fad' aren't out of fashion and fadded though... I guess they just aren't eaten in America. A 'hot pot' (usually 'Lancashire Hot Pot') is a specific type of casserole still widely eaten today where potato covers the meat and sauce whilst it is cooked, boiling a gammon ham (i.e. bacon) is the usual manner of preparing it to this day in much of the world (it just tastes like ham) and considered a Christmas 'must' in quite a lot of Europe, pork pie just looks like that ... it is actually very nice and requires some skill to prepare. I would have liked to see some more of the hilarious photos (I have the whole British set, which judging by these is pretty similar to the Canadian, if not identical).

    1. Thank you for your reply. I lived overseas for three years and I do understand the cultural differences. Horsemeat was sold in the meat section at Ipperfamilia along with other meat products. Baby food was ground rabbit food in jars. My sole purpose of this blog is to satirize the bad photography of the mid century. If I did a Google image check of everything depicted in my blog as it is prepared today, it probably looks more palatable than what is shown in the cards. I am working on a Betty Crocker blog entry using the red cookbooks from the 1950s until today showing the difference. The eyes are the first part of digestion for many people.

  3. I stumbled across this looking for this set of cards as my mum used to have this set. I only remember her cooking the fruit cake which was always gorgeous. But these are horrendous and deserve cooking just to see what they are like ha ha my friend wants to try the chicken in blanket one, can you scan in the other sides of the cards please? Then we can attempt them and write back to you with the results....

  4. I grew up with my Mum and Aunt using the British set a lot although mostly for the preserving and fruit cakes. I used to love asking Mum to make the one I deemed most foul that day. One that was amazing was the Sticky Parkin ginger cake which was always amazing. Christmas 2012 my Aunt dug hers out of hiding and gave it to me! Best present ever.... my boyfriend is now continually asking me to make the one he deems most foul. If nothing else, we certainly get some entertainment out of them... and it seems we're not alone!!

  5. I would like to thank for penning this article. I think it would be extremely nice if you could publish a recipe cards at the end of each year featuring all the recipes you published in each Our State Magazine during the year so we could have all of the recipes condensed in one book & keep together & as a keepsake for our next generations.

  6. I have this set and still use it for recipes, you should look for the cordon bleu cookery course series from 1969.