We all know how vintage recipes go....they fall into 1 of 3 categories as far as I'm concerned:
A well-loved, and often made deliciousness handed down through the generations, complete with stories, reminiscing, and exact ingredients.
Category # 2
You find a vintage magazine or cookbook. A recipe looks and sounds delicious, but the manufacturer stopped making one or more of the ingredients 50 years ago.
Now, at this point, you may still decide to try it and substitute for the missing ingredient(s), but it's just not the same.
Three is the utterly ridiculous, gag inducing concoction that leads you to wonder "Why?".
"Why, why, why would anyone EVER have thrown these ingredients together?"
Were they high? Eh, maybe, but we all know that just leads to mac & cheese.
Did they only have these few ingredients on hand and said "What the hell!"?
Or, my personal thought, they had a deadline to meet and needed some artsy-fartsy new recipe with the ingredient of the day?
Yeah, I'm gonna stick with that.
Sometimes, with these number threes, and if I'm really bored, I say "Screw it, how bad could it be?" and just make it. Because, really, it may look gross, or worse, pornographic, but really,
"How bad could it be?".
This is not one of those times. This one truly sounds like a bad dream.
There was not a picture of this one in the 1940 "Snack" cookbook, but I do think that's for the best.
(Oh, and DO let us know if you venture to try. There's no way I'm going to....*shudder*)
***** ***** *****
2 cups flaked lobster
1 cup (?!) French dressing
Tartar sauce (the sauce, not the adorable cat)
Cut grapefruit into halves, with scissors cut out membrane and alternate sections of grapefruit and fill the space with lobster flakes that have been marinated in French dressing. Garnish center with tartar sauce. Serves 8.
***** ***** *****
I must say, that was difficult just typing that....
They also, apparently, enjoyed extremely long, run-on sentences back then too!