A Recipe from Woman’s Day Encyclopedia of Cooking Vol. 11 (1966)
About the Recipe
It’s cold in the northeastern United States which means one thing – soup season! I was in the mood to try something new, so I pulled out this horrifyingly delightful mid-century concoction. I looked at my husband, read him the recipe, and said, “it’s either going to be delicious… or it’s going to be terrible!”
Spoiler alert – it’s so, so good. The creamy base and sweet corn is the perfect counterpoint to the salty franks. I used Sabrett’s for that authentic ball park flavor, sliced super thinly. I also went for fire-roasted, diced tomatoes from Muir Glen. I’m not usually a brand queen, but sometimes a little extra flavor infused into an MCM dish is never a bad thing.
All in all, this soup grew on us! The first few sips were okay, but the more we got into the bowl, the better it got. And, like many good soups, it was even better on the second day.
About the book
This book is one of a full set that came from my grandma. There are little handwritten notes and envelopes tucked into pages throughout the set. She was a doctor’s wife, and I imagine that she used these books to try new recipes for dinner guests over the years.
The book is part of a set of 22 books published in 1966. They literally start at A and end at Z with recipes in alphabetical order in between. The soup section here, is in volume 11, along with the Spaghetti Cook Book, souffles, stews, South American Cookery… and so much more. Each section or book starts with a mini essay considering the cuisine, methodology, history, culture, etc. They’re gems, and I can’t wait to cook more out of them.
About the glassware
I don’t have words to express how delightful this little Hazel Atlas cereal bowl is. It’s part of a circus animal set that also includes a milk glass mug, though they’re rarely found together at this point. I found it tucked away in a corner of a small antique store upstate, and couldn’t wait to take it home. As it’s from the 1950’s, it’s entirely possible that this bowl has seen this soup before!
The Recipe!
Ingredients:
1 onion, minced
1/3 cup diced celery
1 bay leaf
1/2 t crumbled dried basil
2 T shortening
1 cup boiling water
2 cups cream-style corn
1 1/2 cups milk
1 cup canned tomatoes
1 lb frankfurters, sliced
2 t salt
1/8 t pepper
1/2 cup shredded process American cheese
Chopped parsley
Directions:
Cook onion, celery, bay leaf, and basil in shortening for 5 minutes. Add water and corn; cook, covered, for a few minutes longer. Remove bay leaf. Add remaining ingredients except parsley; heat until cheese melts, stirring constantly. Garnish with parsley. Makes about 2 quarts.
Cooking Vintage 