I love reading these old recipes and occasionally trying them out. I didn’t get to try any of these out this month. I don’t love seafood though I was sort of intrigued by the Shrimp Oriental. They don’t say who the food editor is but the writing style for the food section is fun.
This issue has three sections for recipes; Reader Recipes, Fish and Seafood for Lent and Sauce Adds a Touch.
Back in 1955, Workbasket paid $2 for each recipe published and say this at the beginning of the Reader Recipe section, “ The WORKBASKET pays $2 each for recipes for your family’s favorite dish published in these columns. Address Food Editor, The WORKBASKET, 543 Westport Road, Kansas City 11, Mo. We regret that we cannot publish every recipe and cannot return those not used, nor correspond about them. The decision must be left to our judges.”
These are the three they chose for Reader Recipes:
Fish and Seafood for Lent
The Fish and Seafood for Lent section has an introduction that is almost poetry.
"These ‘Lenten twins’ whether from sea water or fresh offer you endless challenges. They can be served a la natural, but cooked of course, to the delight of family and guests alike. Paired with various sauces and cheese or a staple such as rice or macaroni their versatility begins to unfold like the good spring suit that can be dressed up or down for an occasion.”
The recipes include:
Sauce Adds a Touch
According to Workbasket, “many is the time, too, that a sauce can make the meat! Sauces add that special touch to other dishes too – meats, vegetables and desserts.”
And they shared these sauces:
Do any of these sound like something you'd make now?
I'm from Minnesota and have been crocheting since 2003. I inherited a box full of Workbasket Magazines from my mother-in-law and became obsessed with the vintage patterns.