I have always complained about my black thumb with houseplants. Last year, my friend Jennifer looked at the rather pathetic specimens around here and advised me that her mother, who has the most fabulous plants, waters them with coffee. i thought that was interesting and then forgot about it til a couple of weeks ago. My basil plant, which I had brought indoors when summer was over, is near my sink, under the fluorescent under-cabinet light. It was doing ok for a while but the leaves were getting smaller and smaller, as they do with insufficient light (or so I thought). In a moment of desperation, I poured a cup of diluted leftover coffee into the plant and now I wish I had taken a "before" picture. Within a few days, it started to grow new leaves and they were normal size! Yesterday I snipped off the top leaves and used them in my pasta sauce. You can't believe how amazing this is!
I've been watering my asparagus fern with coffee, as well - and it is sprouting new growth and looking quite handsome. Have you ever tried this?
After I finished admiring my happy plants I decided to move some magazines from the cookbook shelves. And what was in with the magazines? Two relics from the 1950's. In junior high school we had to take sewing and cooking. I flunked sewing but fared much better in cooking class, where we learned to make such items as cinnamon toast and tomato aspic (not to be eaten together). Public Service (the electric and gas company) had a test kitchen and we made field trips over there periodically. I still have what apparently was our textbook. Why there is a picture of a boy on the cover is beyond me, since boys were not permitted to take cooking and sewing: only shop.
The book is full of recipes for such delicacies as frankfurter stew, dinner-in-a-dish (don't ask) and salmon macaroni loaf. Two particularly tempting recipes caught my eye tonight as I leafed through the booklet.
Snowball Salad
Thoroughly blend a 3 oz. pkg cream cheese, 3 tbsp mayonnaise and 1/2 cup of chopped nuts.
Fill cavities of (canned) peach halves with the mixture; put two halves together with toothpicks. Roll each peach in cocoanut and arrange on salad greens. If desired, serve with whipped cream.
Standard Cream of Vegetable Soup
2 cups vegetable pulp
2 cups thin white sauce
Cook vegetables till tender, drain and press through coarse sieve. Combine pulp with white sauce. Serve hot.
The second piece of ephemera was a menu from 1955. My parents had taken us to Washington D.C. and we had apparently eaten at this place. I wonder if it still exists.
And here are the specials of the day. Read it and weep.
P.S. - If you're interested, I'm doing a UFO tutorial over at the blog And Then We Set it On Fire