Wednesday, March 14, 2007
the return of spork and speef
Don't say I didn't warn you...
A salad plate consisting of chips, slaw (depending on what was in the dressing - surprised there's no bacon), mayo-topped aspic and Spork...not sure if this strikes the right nutritional note 60 years on.
We move on to a scrumptious plate of tinned sausage with "deep fat" mashed potato balls rolled in cornflakes. I guess the "Campfire" name makes sense, in that they wouldn't go rotten during a long sojourn in the wild.
Finally, Speef gets to strut its stuff after a fleeting appearance last week. Very odd presentation, like a low-end roast beef given the trimmings usually associated with baked ham (glazed and studded with cloves?). The Burns chef couldn't get pork off their mind. Anyone else think the "sweet potatoes" look like neon-dyed pear halves?
Source: National Home Monthly, May 1948