This is from The Time Reader’s Book of Recipes (1949), an odd volume of recipes that Time magazine asked female readers (including the odd minor celebrity) to send in. It is illustrated with funny little drawings, one of which is at the top of this post.
The project was overseen by one Florence Arfmann, the Director of the Experimental Kitchen at Young and Rubincam Inc., Advertising. I guess they were friends of Time magazine or something. Anyway, Florence writes about how women are so busy now, with careers even, some of them, but boy they still love to cook and get in the kitchen all the time making swell pies and so on. She doesn’t say “swell pies,” though.
Florence says that people are worried that all the new electric gadgets mean that the food won’t be so good anymore. She’s not worried, though: “There may be women for whom liberation from a hot stove means atrophy, but I haven’t met them.” Women now are spending their leisure time looking after kids, running clubs and gardening – and heavens, some of them even work! Still, they do love to cook cook cook. And boy oh boy, “the services and devices at their command may even be responsible for what seems to me to be an increasing love of cooking.”
Yes, well. Let’s everybody relax! We’ll all get something to eat, somehow. Just as soon as Mother gets back from her club – just like the ones Lucy and Ethel used to go to, like the Wednesday Afternoon Fine Arts League. This dessert would be nice for the bridge club ladies too, after the sandwiches cut into heart, spade, club and diamond shapes.
Macaroon Pudding2 Tbs plain gelatin
1/2 cup cold water
48 macaroons, crushed
1 cup pecan meats, chopped
1 8-oz jar maraschino cherries, chopped
6 eggs, separated
3/4 cup sugar
1 cup sherry wine
Sprinkle gelatin over water. Let stand. Mix macaroons, pecans, cherries and cherry juice. Beat egg yolks with sugar until well blended. Add wine and cook over hot water, stirring constantly, until thick. Add gelatin. Stir until dissolved. Pour over macaroon mixture. Fold in well-beaten egg whites. Pour into two-quart mold. Chill until set. Serve with whipped cream. makes 8 to 10 servings.
This sounds quite good I think, except you would have to rethink the raw egg white if you were making it now. You might fold in some whipped cream to aerate and lighten the mixture, instead of egg whites.