Wednesday, February 10, 2010

valentine's day '60: bonus features

Before reading this entry, check out the related post on Torontoist.

Vintage Ad #1,033: We'll help you woo your Valentine at Yonge-Bloor-Bay

This is the full-size version of the ad for Yorkville merchants that was featured in the article—I figured that chopping out the list of businesses would provide less eyestrain, as well as save on endless scrolling if it was blown up to fit standard TOist image dimensions (which will be a risk for the ad I have planned for next week, but I think readers will be rewarded for the extra hand strain...or at least amused).

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Besides offering a suitable menu for two lovebirds, Toronto Star food writer Margaret Carr also provided tips on what to serve when inviting young adults over for a Valentine party. After all, as Carr points out, with Valentine's Day and Sadie Hawkins Day falling in February, isn't it a great month for the young?

Naturally, the food will hold first place of interest at the table, no matter how fancy the centrepiece. Give franks a party dress by serving them in a tantalizing barbecue sauce bubbling in a chafing dish. With them serve warm buns so guests can build their own Frank Heart Warmers. Allow several franks for each guest, for they are all-time favourites of the teenage set. just as they are with little brother and sister. Baked beans, potato chips and relishes round out a menu to provide plenty of energy for party games.
If this description has tempted you to make some heart-warming tube steaks, here is the recipe as originally presented in the February 8, 1960 edition of the Star:

2 pounds franks
2 small onions, finely chopped
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 teaspoon chilli powder
¾ cup water
¾ cup catsup
1 teaspoon salt

Mix all ingredients, except franks, in a chafing dish. Cover and simmer 20 minutes. Add franks. Heat five to eight minutes. Serve in buns. Yields 8 to 10 servings.
No picture accompanied this dish, so you'll have to use your imagination as to what the ideal placement of the chafing dish and buns would have been in 1960. - JB

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