Does reptile meat blended with fortified red wine.
audio appetizing to you? Otherwise, after that you'' ll definitely recognize why these traditional.
home cooking aren'' t incredibly popular any longer. The 1950s were a time of some really strange.
food creations. A few of them never quite made it out of the years, while others have.
handled to hang about in some ability. Tuna noodle covered dish wasn'' t designed in the. 50s, as the dish initially appeared in 1930, in a magazine published in the Pacific.
Northwest. It was popular in the area well right into Globe Battle II, where it gained.
popularity as a low-cost, fast recipe. By the 50s, it had actually infected the Midwest, where it became.
an essential on lots of table for years ahead. That is, till the late 90s and.
early 2000s spelled its downward fad. It was the primary ingredient that.
meant this casserole'' s end. After years of continuous development, sales of canned.
tuna started to see a decrease in the 90s, due to expanding concerns regarding its.
much everywhere prominent throughout much of the USA. In the pre-Internet era, it wasn'' t uncommon for convenience foods of decades.
past to never ever spread outside a particular region. That held true for hen a la.
king. At the turn of the 20th century, it was both a convenience food and an upscale.
dish preferred at restaurants. It includes diced poultry with mushrooms and peppers,.
served in a cream sauce and put over toast.While the name might

appear a little French,.
it was likely birthed and reproduced in the Big Apple. “” New Yoooork!” “Between 1910 and the 1960s, hen a la.
king appeared on greater than 300 menus in restaurants around the city. Yet by the.
late 70s, it had actually already started to discolor. Long prior to a dish of cereal came to be a morning meal.
table staple, another simple dish held a comparable place. Milk toast traces its beginnings at least.
as far back as the 1800s. It begins with a slice of toast, spread out with butter, torn into.
pieces, and sprinkled with cinnamon and sugar. It'' s topped with milk that ' s been.
heated on the oven and seasoned with salt. It'' s difficult to state exactly where this simple.
dish got its begin, however it is understood that as late as the 1930s, recipes for milk salute were.
consisted of in recipe books. While you may not listen to about it a lot nowadays, a similar dish is.
a prominent childhood lunch product in Hong Kong. It'' s called condensed milk salute, and it is composed.
of toast spread with compressed milk and butter.In the 1990s, careless joes were a staple of. lunchroom cafeterias and potluck dinners. This untidy creation was actually designed decades. previously. Some believe it was developed in 1930, when a cook named Joe from Sioux City,. Iowa combined” loosened meat “with tomato sauce and served it on “bread. Others claim that it. stemmed at Sloppy Joe ' s Bar in Key West,
Florida. And still others think that it was. initially a take on a timeless Cuban recipe, either picadillo or ropa vieja, which it. was being offered in Havana as very early as 1917. In any type of situation, careless joes saw an increase in their. appeal at the end of the 20th century, however after that they almost went away.
somewhere else by the end of the 90s. While the offender behind its.
death isn ' t specifically clear, it likely made its method out of snack bars due. to campaigns to reform school lunch programs.” I made ' em extra sloppy for yas!” [giggling] Fondue first appeared in recipe books. in the 18th century in France and Belgium. The term has its beginnings in. Switzerland from around the same time, when it was utilized to describe a dish.
made from bread that was often stale, dipped in cheese to make it soft and.
help stretch rations throughout the winter.Fondue took off in appeal in the United.
States in 1964 after it was featured in the Alpine-themed restaurant in the Swiss.
Pavilion at the Globe ' s Fair. Switzerland ' s cheesemakers banded together.
the 70s that featured stars dressed in skiing outfits dipping bread, meats, and. extra into velvety pots of melted cheese. Home fondue pots after that expanded in appeal, and.
Like a lot of patterns, it faded away
by. You can still dip all.
manner of appetizers in luscious cheese at numerous fondue dining establishments, but DIY kits have as soon as.
again went away from a lot of store racks. “Do you … fondue?” White sauce was currently a prominent,
inexpensive. When chipped beef made its means into, military supply by the time of Globe Battle I. the recipe. These thin slices of smoked, salted beef were offered on a piece. of toast and then surrounded in sauce, to make a hot, straightforward dish. to fill up soldiers ' bellies. While it was obtaining new and different.
ingredients, like parsley for taste or tomato sauce to thicken the dish,
damaged beef. Made its means right into the mainstream.Variations were an affordable dish for family members during the Great. Depression, and later as a prominent breakfast meal at diners in Pennsylvania.
Some nationwide chains. While cracked beef lives on primarily as a military.
Icy dinners as a concept were really developed prior to houses had a.
microwave to warm them in. In the mid-1920s, Clarence Birdseye created an equipment that could.
freeze packaged fish to aid it stay safe much longer. A number of decades later, icy dinners. strike the scene, but only as meals offered on airlines. It would certainly take until 1953 for. 260 loads of icy leftover Thanksgiving turkey to influence a Swanson sales person to. create segmented aluminum trays loaded with turkey and sides to market and freeze to. the public.And thus, frozen dinner were born. The frozen dish market saw fast growth from.
“What did you state? This pleasant comfort beverage is assumed by.
But many chroniclers seem to agree that a Jewish sweet store proprietor named.” Louis Auster in fact created the drink.
He ' s additionally rumored to have actually on a regular basis offered some. 3,000 of his developments in a single day. The creator of the initial egg cream. took the dish for his syrup to the grave.But most Brooklyn citizens vow.
that the only way to make one today is Fox ' s U-Bet Delicious chocolate Syrup.
While you can. still locate egg lotions served in Brooklyn, they started to discolor in appeal by the 60s.
and are mostly unheard of beyond New york city. Long prior to Army soldiers dug into.
This canned food. By 1980, beans ' n '.
American diet regimen that it also had actually a holiday committed in its honor, as National Beans ' N ' Franks Day. Not so lengthy earlier, turtle soup was taken into consideration a special for. It was so prominent, in reality, that it almost wiped out an entire types
.
Turtle soup ultimately made a bit of a. Nowadays, it ' s seen as a.
“Am I not turtle-y enough for the turtle club? ” Is it steak, is it hamburger, or is it a little. of both? Salisbury steak continues to be among the long lasting enigmas of 20th century convenience food. fads, though it stemmed long prior to that. As reported by Smithsonian Magazine, Dr. James. Salisbury thought that his chopped steak might treat persistent diarrhea in Civil Battle soldiers. By the time refined foods were ending up being a staple of “the American diet plan, Salisbury. steak had actually found its way right into frozen dinner. But when TV dinners started waning.
“Buh-bye. Onions, peppers, tuna,. With all these innovative mixes.
flowing around domestic dining-room, it ' s not as well tough to see
“what. could have knocked Jell-O salad off the home cooking buffet.
As it turns out, fish,.
Washington, D.C. hotel it ' s called for, Watergate salad was a barbecue and meal.
staple in the not-so-distant past. This combination'of pistachio pudding.
The name.
The Watergate detraction made a mess of the American. Likewise, the winding down appeal of Jell-O pudding.

Pavilion at the Globe ' s Fair. Switzerland ' s cheesemakers banded together. By 1980, beans ' n '.
American diet that it also had a vacation devoted in its honor, as National Beans ' N ' Franks Day. Nowadays, it ' s seen as a.

Lillie’s Kitchen

Does reptile meat combined with strengthened a glass of wine.
sound tasty to you? Otherwise, then you'' ll definitely understand why these traditional.
comfort foods aren'' t incredibly popular any longer. The 1950s were a time of some absolutely odd.
food productions. Several of them never ever quite made it out of the decade, while others have.
managed to spend time in some ability. Tuna noodle casserole wasn'' t developed in the. 50s, as the dish initially appeared in 1930, in a publication released in the Pacific.
Northwest.It was preferred

in the area well right into Globe Battle II, where it gained.
popularity as an inexpensive, fast dish. By the 50s, it had actually spread out to the Midwest, where it became.
a pillar on several table for years ahead. That is, till the late 90s and.
early 2000s spelled its down pattern. It was the primary component that.
spelled this casserole'' s end. After decades of constant growth, sales of tinned.
tuna began to see a decrease in the 90s, because of growing issues regarding its.
healthfulness and sustainability. “” A tuna covered dish.” “”” Yes.””
“.” May I serve?” “”” Please.” “Lots of comfort foods today are quite. a lot ubiquitously popular across much of the United States. Yet in the pre-Internet era, it wasn'' t unusual for comfort foods of years.
past to never spread outside a particular area. That was the case for poultry a la.
king. At the turn of the 20th century, it was both a comfort food and an upscale.
meal prominent at restaurants.It functions diced chicken with mushrooms and peppers,. offered in a lotion sauce and poured over toast. While the name might seem a little French,. it was most likely born and reproduced in the Big Apple.” New Yoooork!” Between 1910 and the 1960s, chicken a la. king appeared” on more than 300 food selections in dining establishments around the city. Yet by the. late 70s, it had already begun to fade. Long before a bowl of grain became a breakfast. table staple, an additional easy recipe held a similar location. Milk toast traces its beginnings at the very least. as far back as the 1800s. It begins with a slice of salute, spread out with butter, torn into.
consisted of in cookbooks. While you may not find out about it a lot these days, a similar dish is.
a prominent childhood lunch product in Hong Kong. It ' s called compressed milk salute, and it consists.
of toast spread with condensed milk and butter. In'the 1990s, sloppy joes were a staple of.
lunchroom cafeterias and potluck dinners.But this unpleasant creation was in fact designed decades. earlier.
Some believe it was created in 1930,

when a cook called Joe from Sioux City,.
Iowa blended “loosened meat “with tomato sauce and offered it on bread. Others claim that it.
stemmed “at” Sloppy Joe ' s Prevent in Trick West, Florida. And still others believe that it was. initially a take on a traditional Cuban dish, either picadillo or ropa vieja, which it. was being served in Havana as early as 1917. In any type of situation, sloppy joes saw a surge in their.
Switzerland from around the very same time, when it was utilized to refer to a dish.
aid stretch supplies during the winter. Fondue took off in appeal in the United.
States in 1964 after it was included in the Alpine-themed dining establishment in the Swiss.
Structure at the Globe ' s Fair. Switzerland ' s cheesemakers banded together. to prevent and create a union competition. They launched an advertising and marketing campaign in.
the 70s that included stars dressed in winter sports attire dipping bread, meats, and.
a lot more into creamy pots of melted cheese. Home fondue pots then expanded in appeal, and. quickly fondue houseparty were additionally an expanding fad. But like the majority of patterns, it diminished by. completion of the decade, though it stood out back up in the early 2000s. You can still dip all. White gravy was currently a prominent, inexpensive.
the recipe. These slim pieces of smoked, salted beef were served on a piece. of toast and afterwards smothered in sauce, to make a hot, simple dish. to load soldiers ' bellies. While it was acquiring new and alternate. components, like parsley for taste or tomato sauce to thicken the dish, damaged beef. also made its way right into the mainstream.
Variations were a low-cost meal for family members throughout the Great.
Clinical depression, and later as a popular morning meal meal at restaurants in Pennsylvania.
Some nationwide chains. While cracked beef lives on primarily as an army.
for extremely lean ground beef or ground turkey. Lengthy prior to DoorDashers were competing with. the street, television dinners'were an essential for American family members short on time and searching for. easy services. Frozen suppers as an idea were really produced before families had a.
A pair of decades later, icy suppers.
produce partitioned light weight aluminum trays full of turkey and sides to freeze and offer to. the public.And thus, television suppers were born. The icy meal market saw quick development from. the mid-50s up until the turn of the 21st century. 2008 noted the start of the end of this. Instead, it has just 3 ingredients: whole. “What did you say? This pleasant comfort beverage is assumed by.
Yet many chroniclers appear to agree that a Jewish candy store proprietor named.” Louis Auster in fact invented the drink.He ' s also rumored to have regularly sold some. 3,000 of his creations in a solitary day.
The maker of the initial egg cream. While you can.
and are mainly unheard of outside of New York. Long before Army soldiers went into.
stacks of creamed beef on toast, they were eating baked beans. This canned food.
staple first arised around the Civil War. at some time around the 1890s, somebody had the concept.
This combination was at one time such a staple of the. American diet that it even had a vacation devoted in its honor, as National Beans ' N ' Franks Day.
years. For example, in 2021, scientists at the College of Michigan estimated that a solitary.
hot pet can cut 36 mins off your life. You most likely wouldn ' t take into consideration consuming turtles in.
and tortoise varieties remain threatened. Turtle soup eventually made a bit of a. healing, as it was found on food selections as recently as the mid-20th century. It ' s. not precisely the most convenient dish to prepare, owing partially to the difficulty of

getting rid of the.
covering and separating usable parts from the less preferable components. Nowadays, it ' s viewed as a. odd delicacy in much of the western globe instead than anything looking like a convenience food. “Am I not turtle-y sufficient for the turtle club?” Is it steak, is it hamburger, or is it a little. of both? Salisbury steak remains one of the lasting enigmas of 20th century convenience food. patterns, though it came from long prior to
that. As reported by Smithsonian Magazine, Dr.James. Salisbury believed that his cut steak might'heal persistent looseness of the bowels in Civil Battle soldiers. By the time refined foods were ending up being a staple of the “American diet plan, Salisbury. steak had actually discovered its means right into frozen dinner. When Television suppers began waning.
in appeal in the mid-1980s, so as well did the Salisbury steak. Ever since, it ' s.
never ever regained its area worldwide of comfort food. With better price available,.

a pulverized meat substance created right into a patty doesn ' t precisely howl “comfort.”. Right here ' s wishing it never ever picks up. “Buh-bye.”. “Buh-bye. Buh-bye.” Jell-O salad, a weird combination of name. brand jelly and practically anything you can find in the refrigerator, was a. When Jell-O ruled the processed food globe, comfort food criterion. There were.
Virtually as questionable as the infamous.
Washington, D.C. hotel it ' s named for, Watergate salad was a picnic and dinner.
Currently, it ' s vanished just as much as a specific portion. of previous President Nixon ' s White Home tapes. “Well, I ' m not a crook.” If you consider Watergate salad as ambrosia. salad ' s hipper, more youthful sibling, then you can get a feeling of why it had its moment.The name. itself may be partially to condemn for its failure. The Watergate rumor bungled the American. presidency that still reverberates to today. Likewise, the subsiding
popularity of Jell-O puddingDessert mix and Jell-O salads is what really did this cosy convenience food in. As a culinary antique that ' s. best left in the past, Watergate salad is currently a kitschy reference to the days when government. “conspiracy theories were simply booked for the tabloids.

Pavilion at the World ' s Fair. American diet plan that it also had a vacation dedicated in its honor, as National Beans ' N ' Franks Day. Nowadays, it ' s seen as a. Right here ' s wishing it never makes a resurgence. Washington, D.C. resort it ' s named for, Watergate salad was a picnic and potluck.

Lillie’s Kitchen

Does reptile meat blended with fortified wine.
audio appealing to you? Otherwise, then you'' ll definitely understand why these old-school.
home cooking aren'' t popular any longer. The 1950s were a time of some truly unusual.
food developments. A few of them never fairly made it out of the decade, while others have.
managed to spend time in some capacity. Tuna noodle casserole wasn'' t created in the. 50s, as the dish first showed up in 1930, in a magazine published in the Pacific.
Northwest. It was popular in the area well into The second world war, where it acquired.
popularity as an inexpensive, quick dish. By the 50s, it had infected the Midwest, where it came to be.
It was the key ingredient that.
a lot everywhere prominent throughout much of the United States. In the pre-Internet era, it wasn'' t unusual for convenience foods of years.
At the turn of the 20th century, it was both a convenience food and an upscale.
While the name might seem a little French,. it was likely birthed and bred in the Large Apple.
” New Yoooork!” Between 1910 and the 1960s, chicken a la. king appeared” on even more than 300 food selections in dining establishments around the city. By the. late 70s, it had actually already begun to fade.Long before a bowl of grain came to be a breakfast. table staple, one more basic meal held a comparable place. Milk salute traces its origins at least. as far back as the 1800s. It starts with a slice of toast, spread out with butter, torn right into.
items, and sprayed with cinnamon and sugar. Then it ' s covered with milk that ' s been. heated on the oven and seasoned with salt. It ' s hard to state specifically where this simple. recipe obtained its begin, but it is recognized that as late as the 1930s, recipes for milk salute were. included in recipe books. While you might not read about it a lot these days, a comparable dish is. a preferred childhood lunch thing in Hong Kong. It ' s called compressed milk salute, and it consists. of'salute spread with condensed milk and butter.In the 1990s, careless joes were a staple of. lunchroom cafeterias and meal suppers. But this untidy production was actually developed decades. previously. Some assume it was produced in 1930, when a chef called Joe from Sioux City,.
Iowa mixed “loose meat “with tomato sauce and served it on bread. Others assert that it.
come from “at” Careless Joe ' s Prevent in Key West, Florida.And still others believe that it was. initially a take on a classic Cuban dish, either picadillo or ropa vieja, and that it.
was being offered in Havana as very early as 1917. In any case, sloppy joes saw a surge in their.
appeal at the end of the 20th century, but then they all yet vanished. elsewhere by the end of the 90s. While the culprit behind its. death isn ' t exactly clear,
it likely made its means out of lunchrooms due. to campaigns to reform college
lunch programs.” I made ' em extra careless for yas! “[ laughter] Fondue initially appeared in cookbooks. “in the 18th century in France and Belgium. The term has its beginnings in. Switzerland from around the same time, when it was used to refer to a meal. made from bread that was typically stale,
dipped in cheese to make it soft and. aid stretch rations throughout the winter.Fondue blew up in appeal in the United. States in 1964 after it was featured in the Alpine-themed dining establishment in the Swiss. Pavilion at the World ' s

Fair. Switzerland ' s cheesemakers banded together. to avoid and produce a union competitors. They released a marketing campaign in.
the 70s that featured actors dressed in skiing attire dipping bread, meats, and.
more right into velvety pots of melted cheese. Home fondue pots after that expanded in appeal, and. soon fondue houseparty were also an expanding trend.But like many trends, it diminished by. the end of the years, though it stood out back up in the very early 2000s. You can still dip all. fashion of appetizers in velvety cheese

at several fondue restaurants, yet DIY kits have when. once more disappeared from a lot of shop shelves. “Do you … fondue?” White gravy was already a prominent, inexpensive. military distribution by the time of World War I when chipped beef made its method right into.
the dish. These slim slices of smoked, salty beef were served on a piece. of salute and after that surrounded in gravy, to make a warm, straightforward dish. to fill soldiers ' tummies. While it was obtaining different and brand-new. active ingredients, like parsley for flavor or tomato sauce to thicken the dish, chipped beef. made its way into the mainstream.Variations were an inexpensive dish for households throughout the Great. Anxiety, and later as a prominent morning meal dish at restaurants in Pennsylvania. Some national chains. have actually also used it on their menus.
Lengthy prior to DoorDashers were racing through. Frozen suppers as an idea were actually produced before households had a. In the mid-1920s, Clarence Birdseye created a device that could.
hit the scene, but just as dishes served on airlines. It would take until 1953 for.
“What did you state? This pleasant comfort beverage is believed by.
The majority of chroniclers appear to concur that a Jewish sweet store owner called.” Louis Auster really developed the drink.
He ' s also reported to have actually consistently offered some. 3,000 of his developments in a solitary day. The developer of the initial egg lotion. took the recipe for his syrup to the grave. Many Brooklyn citizens promise. that the only means to make one today is Fox ' s U-Bet Delicious chocolate Syrup.While you can. still discover egg creams served in Brooklyn, they began to fade in appeal by the 60s.
and are greatly unusual beyond New York. Long before Army soldiers explored.
stacks of creamed beef on salute, they were consuming baked beans. This canned food.
staple initially emerged around the Civil Battle. After that sometime around the 1890s, a person had the

concept.
to add sliced sausages to the mix, and thus a new home cooking was born.
By 1980, beans ' n '. franks were commonly available pre-made in containers. This combination went to one time such a staple of the. American diet that it also had a vacation devoted in its honor, as National Beans ' N ' Franks Day. comes around every July 13. Yet both of the primary components have actually taken a hit in recent years. The. healthfulness of hotdogs has particularly been called into 'question sometimes in the previous number of. decades.For example, in 2021, scientists at the College of Michigan approximated that a solitary. hot pet can shave 36 mins off your life. You probably wouldn ' t take into consideration consuming turtles in. any type of kind to be comfort food. Not so lengthy back, turtle soup was taken into consideration a special for. the upper crust. It was so preferred, as a matter of fact, that it virtually erased a whole types
.

The diamondback terrapin was the turtle of choice for hardscrabble diners, up until it moved. from a subsistence food to an upper-class menu item in the mid-19th century.Sherry was. an essential active ingredient, and when Restriction hit, turtle soup went the way of the dodo. The terrapins ultimately recouped, though even more than fifty percent of all turtle. and tortoise species continue to be threatened. Turtle soup ultimately made a little bit of a. recovery, as it was found on food selections as lately as the mid-20th century. Yet it ' s. not precisely the easiest meal to prepare, owing in part to the trouble of

removing the.
Nowadays, it ' s seen as a. When Television dinners started waning.
in appeal in the mid-1980s, so as well did the Salisbury steak. Ever since, it ' s.
never reclaimed its place on the planet of home cooking. With a lot better fare offered,. a pulverized meat material developed into a patty doesn ' t precisely shout “comfort.”. Right here ' s hoping it never rebounds. “Buh-bye.”. “Buh-bye. Buh-bye.” Jell-O salad, an odd mix of name. brand jelly and nearly anything you can discover in the fridge, was a. When Jell-O ruled the processed food world.There were, comfort food standard. variants for simply
regarding every taste, or absence thereof. Onions, peppers, tuna,. green olives, shrimp, carrots, spinach, and other numerous veggies all in some way taken care of. to obtain blended along with this timeless gelatin
. With all these imaginative combinations. “flowing around”domestic eating areas, it ' s not also difficult to see what.
might have knocked Jell-O salad off the home cooking buffet. As it ends up, fish,.
Washington, D.C. hotel it ' s named for, Watergate salad was an outing and meal. staple in the not-so-distant past. This combination of pistachio dessert.
mix, marshmallows, whipped lotion, and pineapple covered with cut nuts and. cherries charmed visitors to the Watergate Resort before making its means to delicatessens counters. in supermarket throughout America.
Today, it ' s went away equally as much as a specific portion. of previous Head of state Nixon ' s White House tapes. “Well, I ' m not a crook.

” , if you believe of Watergate salad as ambrosia.
.
salad ' s hipper, more youthful brother or sister, after that you can obtain a sense of why it had its moment.
The name. itself might be partially to blame for its downfall. The Watergate detraction made a mess of the American. presidency that still resounds to this day. Additionally, the subsiding
popularity of Jell-O puddingDessert mix and Jell-O salads is what really did this cosy home cooking in. As a culinary antique that ' s. best left in the past, Watergate salad is now a garish recommendation to the days when federal government. “conspiracy theories were simply scheduled for the tabloids.

By 1980, beans ' n '. Nowadays, it ' s seen as a. Right here ' s wishing it never makes a resurgence. Washington, D.C. resort it ' s named for, Watergate salad was a picnic and meal. As a cooking relic that ' s.

Lillie’s Kitchen

Does reptile meat mixed with fortified wine 
sound appetizing to you? If not, then you'll   absolutely understand why these old-school 
comfort foods aren't very popular anymore. The 1950s were a time of some truly weird 
food creations. Some of them never quite   made it out of the decade, while others have 
managed to hang around in some capacity. Tuna   noodle casserole wasn't invented in the 
50s, as the recipe first appeared in 1930,   in a magazine published in the Pacific 
Northwest. It was popular in the region   well into World War II, where it gained 
popularity as a cheap, quick dish. By the 50s,   it had spread to the Midwest, where it became 
a mainstay on many dinner tables for decades   to come. That is, until the late 90s and 
early 2000s spelled its downward trend. It was the primary ingredient that 
spelled this casserole's end. After   decades of continuous growth, sales of canned 
tuna began to see a decline in the 90s,   due to growing concerns about its 
healthfulness and sustainability. "A tuna casserole." "Yes."
"May I serve?" "Please." Many comfort foods today are pretty 
much ubiquitously popular across much   of the United States.

But in the pre-Internet era,   it wasn't uncommon for comfort foods of decades 
past to never spread outside a particular region. That was the case for chicken a la 
king. At the turn of the 20th century,   it was both a comfort food and an upscale 
dish popular at restaurants. It features   diced chicken with mushrooms and peppers, 
served in a cream sauce and poured over   toast. While the name may sound a little French, 
it was likely born and bred in the Big Apple. "New Yoooork!" Between 1910 and the 1960s, chicken a la 
king appeared on more than 300 menus in   restaurants around the city. But by the 
late 70s, it had already begun to fade.

Long before a bowl of cereal became a breakfast 
table staple, another simple dish held a similar   place. Milk toast traces its origins at least 
as far back as the 1800s. It starts with a slice   of toast, spread with butter, torn into 
pieces, and sprinkled with cinnamon and   sugar. Then it's topped with milk that's been 
heated on the stove and seasoned with salt. It's tough to say exactly where this simple 
dish got its start, but it is known that as   late as the 1930s, recipes for milk toast were 
included in cookbooks. While you may not hear   about it much these days, a similar recipe is 
a popular childhood lunch item in Hong Kong.   It's called condensed milk toast, and it consists 
of toast spread with condensed milk and butter. In the 1990s, sloppy joes were a staple of 
lunchroom cafeterias and potluck dinners.

But   this messy creation was actually invented decades 
earlier. Some think it was created in 1930,   when a cook named Joe from Sioux City, 
Iowa mixed "loose meat" with tomato sauce   and served it on bread. Others claim that it 
originated at Sloppy Joe's Bar in Key West,   Florida. And still others believe that it was 
originally a take on a classic Cuban dish,   either picadillo or ropa vieja, and that it 
was being served in Havana as early as 1917. In any case, sloppy joes saw a rise in their 
popularity at the end of the 20th century,   but then they all but disappeared 
elsewhere by the end of the 90s.   While the culprit behind its 
demise isn't exactly clear,   it likely made its way out of cafeterias due 
to campaigns to reform school lunch programs.

"I made 'em extra sloppy for yas!” [laughter] Fondue first appeared in cookbooks 
in the 18th century in France and   Belgium. But the term has its origins in 
Switzerland from around the same time,   when it was used to refer to a meal 
made from bread that was often stale,   dipped in cheese to make it soft and 
help stretch rations during the winter. Fondue exploded in popularity in the United 
States in 1964 after it was featured in the   Alpine-themed restaurant in the Swiss 
Pavilion at the World's Fair. Then   Switzerland's cheesemakers banded together 
to create a union and prevent competition.   They launched a marketing campaign in 
the 70s that featured actors dressed in   skiing outfits dipping bread, meats, and 
more into creamy pots of melted cheese. Home fondue pots then grew in popularity, and 
soon fondue house parties were also a growing   trend. But like most trends, it faded away by 
the end of the decade, though it popped back   up in the early 2000s. You can still dip all 
manner of appetizers in creamy cheese at many   fondue restaurants, but DIY kits have once 
again disappeared from most store shelves.

"Do you … fondue?" White gravy was already a popular, cheap 
military ration by the time of World War   I when chipped beef made its way into 
the recipe. These thin slices of smoked,   salted beef were served on a slice 
of toast and then smothered in gravy,   to make a hot, simple dish 
to fill soldiers' stomachs. While it was gaining new and alternative 
ingredients, like parsley for flavor or   tomato sauce to thicken the dish, chipped beef 
also made its way into the mainstream.

Variations   were a cheap meal for families during the Great 
Depression, and later as a popular breakfast dish   at diners in Pennsylvania. Some national chains 
have even offered it on their menus. But while   chipped beef lives on primarily as a military 
dish, even they've altered the recipe to make   it healthier, usually trading the chipped beef 
for very lean ground beef or ground turkey. Long before DoorDashers were racing through 
the street, TV dinners were a mainstay for   American families short on time and looking for 
simple solutions. Frozen dinners as a concept   were actually created before households had a 
microwave to heat them in. In the mid-1920s,   Clarence Birdseye developed a machine that could 
freeze packaged fish to help it stay safe longer. A couple of decades later, frozen dinners 
hit the scene, but only as meals served   on airlines.

It would take until 1953 for 
260 tons of frozen leftover Thanksgiving   turkey to inspire a Swanson salesman to 
create partitioned aluminum trays filled   with turkey and sides to freeze and sell to 
the public. And thus, TV dinners were born. The frozen meal industry saw rapid growth from 
the mid-50s until the turn of the 21st century.   But 2008 marked the beginning of the end of this 
comfort food's reign, as frozen dinners saw their   first decline in almost 60 years, a trend that's 
continued with only brief pauses since then. While the name might say "egg," you won't find any yokes or whites in an egg cream. Or 
any cream, for that matter. Instead,   it has just three ingredients: whole 
milk, soda water, and chocolate syrup. "What did you say? An egg cream?" This sweet comfort drink is thought by 
some to have been invented in the 1880s,   when a Yiddish theater star by the name 
of Boris Thomashefsky decided to recreate   a "chocolat et creme" drink that he'd 
had in Paris. But most historians seem   to agree that a Jewish candy store owner named 
Louis Auster actually invented the drink.

He's   also rumored to have regularly sold some 
3,000 of his creations in a single day. The creator of the original egg cream 
took the recipe for his syrup to the   grave. But most Brooklyn natives swear 
that the only way to make one today is   Fox's U-Bet Chocolate Syrup. While you can 
still find egg creams served in Brooklyn,   they began to fade in popularity by the 60s 
and are largely unheard of outside of New York. Long before Army soldiers dug into 
piles of creamed beef on toast,   they were eating baked beans. This canned food 
staple first emerged around the Civil War. Then   sometime around the 1890s, someone had the idea 
to add chopped sausages to the mix, and thus a   new comfort food was born. By 1980, beans 'n' 
franks were widely available pre-made in cans. This combo was at one time such a staple of the 
American diet that it even had a holiday dedicated   in its honor, as National Beans 'N' Franks Day 
comes around every July 13.

But both of the main   ingredients have taken a hit in recent years. The 
healthiness of hot dogs has especially been called   into question many times in the past couple of 
decades. For example, in 2021, researchers at the   University of Michigan estimated that a single 
hot dog can shave 36 minutes off your life. You probably wouldn't consider eating turtles in 
any form to be comfort food. But not so long ago,   turtle soup was considered a delicacy for 
the upper crust. It was so popular, in fact,   that it practically wiped out an entire species. 
The diamondback terrapin was the turtle of choice   for hardscrabble diners, until it shifted 
from a subsistence food to an upper-class   menu item in the mid-19th century. Sherry was 
a key ingredient, and when Prohibition hit,   turtle soup went the way of the dodo. 
The terrapins eventually recovered,   though more than half of all turtle 
and tortoise species remain endangered. Turtle soup eventually made a bit of a 
recovery, as it was found on menus as   recently as the mid-20th century.

But it's 
not exactly the easiest dish to prepare,   owing in part to the difficulty of removing the 
shell and separating usable parts from the less   desirable elements. Nowadays, it's seen as a 
strange delicacy in much of the western world   rather than anything resembling a comfort food. "Am I not turtle-y enough for the turtle club?" Is it steak, is it hamburger, or is it a little 
of both? Salisbury steak remains one of the   lasting mysteries of 20th century comfort food 
trends, though it originated long before that.   As reported by Smithsonian Magazine, Dr.

James 
Salisbury believed that his chopped steak could   cure chronic diarrhea in Civil War soldiers. 
By the time processed foods were becoming   a staple of the American diet, Salisbury 
steak had found its way into TV dinners. But when TV dinners began waning 
in popularity in the mid-1980s,   so too did the Salisbury steak. Since then, it's 
never regained its place in the world of comfort   food. With much better fare available, 
a pulverized meat substance formed into   a patty doesn't exactly scream "comfort." 
Here's hoping it never makes a comeback. "Buh-bye."

"Buh-bye. Buh-bye." Jell-O salad, an odd combination of name 
brand gelatin and just about anything   you can find in the refrigerator, was a 
comfort food standard when Jell-O ruled   the processed food world.

There were 
variations for just about every taste,   or lack thereof. Onions, peppers, tuna, 
green olives, shrimp, carrots, spinach,   and other various vegetables all somehow managed 
to get mixed together with this classic gelatin. With all these creative combinations 
circulating around domestic dining rooms,   it's not too difficult to see what 
might have knocked Jell-O salad off   the comfort food buffet. As it turns out, fish, 
vegetables, and meat suspended in reconstituted   connective tissue ultimately aren't all that 
appetizing. Once cooler heads prevailed,   Jell-O jiggled back to its previous 
self-proclaimed status as "America's   Most Famous Dessert," and Jell-O salad 
became nothing more than a distant memory. Almost as controversial as the infamous 
Washington, D.C. hotel it's named for,   Watergate salad was a picnic and potluck 
staple in the not-so-distant past.

This   combination of pistachio pudding 
mix, marshmallows, whipped cream,   and pineapple topped with chopped nuts and 
cherries charmed visitors to the Watergate   Hotel before making its way to deli counters 
in grocery stores across America. But now,   it's disappeared just as much as a certain portion 
of former President Nixon's White House tapes. "Well, I'm not a crook." If you think of Watergate salad as ambrosia 
salad's hipper, younger sibling, then you can   get a sense of why it had its moment. The name 
itself may be partly to blame for its downfall.   The Watergate scandal made a mess of the American 
presidency that still reverberates to this day.   But also, the waning popularity of Jell-O pudding 
mix and Jell-O salads is what really did this   fluffy comfort food in.

As a culinary relic that's 
best left in the past, Watergate salad is now   a kitschy reference to the days when government 
conspiracies were just reserved for the tabloids..

Lillie’s Kitchen