A reading from the works of noted gourmands Vincent and Mary Price, from their 1965 cookbook "A Treasury of Great Recipes":

"If there is one restaurant that epitomizes New York today it is The Four Seasons. Sophisticated, urbane, expensive, its stark geometry reflects that city of skyscrapers. Nature is permitted to intrude, as it does on the city itself, in seasonal paintings that scarcely affect the austere architecture. New Yorkers who dine at The Four Seasons know which season has arrived by the plants in the window baskets. Who needs a calendar?"

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The Vintage Cookbook Vault highlights recipes from my insane stash of books and pamphlets from the early 20th century onward. It's a semi-regular thing.

The Easter bunny's come and gone, the kids are crashed out in a post-candy coma and you - you just might dig a little pick-me-up. Or a chill-me-out. Whichever - you're of legal drinking age, Lent's come to an end and you might have a few extra unboiled eggs hanging out in the fridge.
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The Vintage Cookbook Vault highlights recipes from my insane stash of books and pamphlets from the early 20th century onward. It's a semi-regular thing.

Well, ain't that a kick in the palate? Some of the country may be getting socked with snow, but the lack of a grill wouldn't have gotten in ol' Dino's way if he wanted a burger. No siree. And he didn't need no fancy-schmancy hardwood lump charcoal, grass-fed heirloom bison, artisanal mustard, or even a bun for that matter.

Per his recipe from The Celebrity Cookbook, edited by Ms Dinah Shore in 1996, this Rat Packer needed little more than a pan, a pinch of salt, and a shot of Kentucky's finest when he wanted to get his beef on.
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Yes. That is diet and fitness guru Richard Simmons holding a slice of a cake in a pasted-up snow globe. There's a reason for this. We'll share it soon, but for now, just...enjoy. Be with it. Let it calm you.

And by the way, he doesn't think you should make fat jokes.

The Vintage Cookbook Vault highlights recipes from my insane stash of books and pamphlets from the early 20th century onward. It's a semi-regular thing.

Shake that aspic!

We're always thoroughly delighted when readers take us up on our vintage recipe challenges. Y'all came through with the Frank and Corn Crown. While the Aspic supper salad challenge garnered fewer entries, boy did they stand out.

Meet The Stripper Housewife a.k.a. burlesque performer Peekaboo Pointe. Not only is she the "Fastest Tassel-Twirler from East to West," - she's not afraid of a little bit of cold beef tongue.
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The Vintage Cookbook Vault highlights recipes from my insane stash of books and pamphlets from the early 20th century onward. It's a semi-regular thing.

Y'all know we appreciate the absolute beans out of you, right? When we posted the Frank and Corn Crown recipe, along with a tossed gauntlet to document your efforts at home, we were downright giddy when reader Sarah picked it up - and deftly so.

Giddy turned to gobsmacked when we realized that she wasn't the only one. So – as long as we can keep finding fun, festive vintage recipes, once a week we'll post one and double-dog-dare our readers to blog about their efforts - with snapshots of the final product. Leave a link in the comments and we'll show 'em off.
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The Vintage Cookbook Vault highlights recipes from my insane stash of books and pamphlets from the early 20th century onward. It's a semi-regular thing.

Remember aaallll the way back to a few weeks ago when we posted a righteous recipe for a Frank and Corn Crown from the 1965 Better Homes and Gardens Meat Cook Book, and Sarah of all.of.my.dirty.little.secrets took up our challenge to craft one of her own at home?
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The Vintage Cookbook Vault highlights recipes from my insane stash of books and pamphlets from the early 20th century onward. It's a semi-regular thing.

Remember all the way back to yesterday when I posted the super fancy recipe for Better Homes & Garden's Frank & Corn Crown and double dog dared readers to make one at home? It's like I used The Secret because it came true almost immediately!

Reader Sarah of all.of.my.dirty.little.secrets busted out her pearls, potholders and festive retro apron to whip up one of her own. Pop on over to Sarah's Tumblr to witness the magic for yourself.

The Vintage Cookbook Vault highlights recipes from my insane stash of books and pamphlets from the early 20th century onward. It's a semi-regular thing.

Look at you, gettin' all fancy pants with your...your...CROWNS and your FRANKS! Calling it a "hot dog" or a "wiener" is juuuuuust not swanky enough for you any more. And yeesh - not just one kind of canned corn, but two. TWO!
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The Vintage Cookbook Vault highlights recipes from my insane stash of books and pamphlets from the early 20th century onward. It's a semi-regular thing.

This intriguingly-named recipe hits a bit of a snag once you start to delve into the directions. To recap - you fry chopped-up hard boiled eggs with onions, stir in two egg yolks, milk and cheese, douse it in lemon juice and serve on toast with tomato.
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