Amusing vintage ads from the 1930's

A friend of mine emailed me some fabulously funny retro ads rom the 1930's and I think they are well worth sharing here on the 'That's So Retro!' blog.  We will be doing a follow up to this soon  with more retro imagery including ads, propaganda and illustrations sometime soon so keep an eye out for that also.
In the meantime ready your funny bone and get smiling ....

Times sure have changed haven't they?!!?.  There was a naivity to advertising back then that has been lost today, gone are the times of Dr's recommending cigarettes or tapeworm diets. These images are also available from http://www.strangecosmos.com/ and thanks Raechel for emailing me with these great images.  If you have a great retro image to include in our upcoming list please email it to orsonsretro@yahoo.com.au subject titled retro images.

Old Wives Tale of the Week # 1 - Eating Carrots Helps You See in the Dark

An Old Wives Tale a Week.

Old Wives Tale of the Week  # 1
Eating Carrots helps you see in the dark?

Carrots - Image taken by http://www.sxc.hu/photo/765574

Err, no they don't.  Though delicious,versatile and healthy (full of Vitamin A) eating carrots does not actually make you see better let alone better in the dark.  This old wives tale's beginnings was during World War 2. A rumour started by the brits to account for their new radar technology results. 

 Also a tried and tested way to encourage children to eat a vegetable though with mixed results.  (Most of us would've heard a child at one time or another say, "But I don't wanna see in the dark," or something similar to try and weasel their way out of vegie's.)

7 Great Retro Winter Warmer Recipes From Around The World - 1 For Each Day of the Week!

Family Favorites from around the world, staples on our tables, comfort food for winter at it's most simple and satisfying.  These 7 recipes have been in and out of fashion but have never gone out of style on the dinner table.  Easy to make and sure to please the family there is a recipe for each day of the week. These classic cold busters originate from countries as varied as India, Australia, Holland, England, Japan and Italy but they all have one thing in common.  They taste great.

Our 7 great retro winter warmer recipes are -                            "Easy to make  sure      
MEAT PIE                                                                                to please the family."
OSSO BUCCO
DUTCH APPLE PIE                                                                     Bon Appetit.
BUTTER CHICKEN, BASMATI RICE
RAITA
BREAD N BUTTER PUDDING
CLASSIC SPAGHETTI
MISO SOUP

We would love to know your favorite retro winter warmer recipe if you have one. What is guaranteed to keep the chill at bay at your house?  Adam of QLD sent in his recipe for PEA N HAM SOUP
; Looks mouthwatering and can be found below as our bonus eighth recipe.  Thank you for sending that in Adam and for the photo. Keep them coming folks.  To share your recipe please comment below or email us at orsonsretro@yahoo.com.au titled That's So Retro!



Australian Classic Meat Pie   
A true-blue aussie legend.

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Serves 4

1 tablespoon olive oil
1 large brown onion finely chopped
500 gram lean beef mince
1 tablespoon cornflour
3/4 cup of beef stock
3/4 cup of tomato sauce
2 tablespoon Worcestershire sauce
1 tablespoon of H & R sauce
1 tablespoon Vegemite
2 sheets of puff pastry and 2 sheets of shortcut pastry.  (or you could make your own pastry.  We have included how to do this at the end of this recipe.)
1 egg, beaten

Note:  Pies are incredibly versatile and are a great way of using up left over vegetables and scrap meats.  Use whatever is handy and takes your fancy)

Step 1.
Heat oil in a saucepan over medium high heat.  Add the onion, cook or 3 minutes or until soft.  Add mince.  Cook for 4 minutes stirring with a wooden spoon or until browned.

Step 2.
Mix cornflour and one tablespoon of stock to form a paste.  Add remaining stock.  Add stock, sauces and Vegemite to mince.  Bring to the boil.  Reduce heat to medium low.  Simmer for 8 minutes or until thick.  Cool.

Step 3.
Preheat oven to 220 degree's Celsius.  Place a baking tray in oven.  Grease 4 x 8 cm base measurement pie pans.

Step 4.
Cut 4 x 15 cm circles from shortcrust pastry.  Use to line bases and sides of pans.  Fill with mince.  Brush rims with water.  Cut 4 x 15 cm puff pastry.  Place over meat.  Press to seal.  Trim.  Brush with egg so it has a lovely golden glow when you pull it out of the oven.  Season.

 Step 5.
Place pies onto hot tray.  Bake for 20 - 25 minutes.  Or until golden.  Serve.
(Great with potato on top and cheese also mushy peas and gravy.  The classic australian way to enjoy this treat is with tomato sauce.)  Serves 4.

Meat pie.  Image taken by N.Gould.  http://www.sxc.hu/photo/415223

To make your own pastry the old fashioned way :
1 cup sifted all purpose flour
Half a teaspoon of salt
1 quarter cup lard or solid shortening cut up into pieces no larger than a small pea
2 - 4 tablespoons of ice cold water

Method:  Mix flour and salt in a mixing bowl.  Cut lard into the mixing bowl.  Add cold water a little bit at a time, mixing quickly and evenly through the flour and lard mixture with a fork until dough just holds together in a ball.  Try not to use much water, the less the better.  Roll out till about 1 eighth inch thickness.  Line pie pan allowing about 1 inch to extend over the edge of pan.  Crimp edges as desired and bake and fill.



OSSO BUCCO
This is a hearty and timeless Milanese dish.  Great for camping or huddling around a fire.  Warms the tummy and pleases the palate.

Osso Bucco.  Image taken by Timot.  http://www.sxc.hu/photo/201586

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Serves 4

Quarter cup olive oil
1 cup flour
Salt and pepper
3 bay leaves
6 - 8 pieces of Osso Bucco (veal or beef shank)
1 cup each of diced celery, carrot and onion
1 cup red wine
1 and half tins diced Italian tomatoes
500 gram tomato pasta sauce
1 teaspoon of lemon zest
2 - 3 cloves garlic
half a cup of chopped parsley

Step 1.
Season flour with salt and pepper and dip the osso buccu meat slices in the flour.  Preheat oven to 150 degrees celsius.  In a large pan heat the olive oil and then lightly fry meat until sealed and brown.  Then set meat aside in a casserole dish.

Step 2.
Saute' onion, carrot and celery gently or 8 - 10 minutes, until clear.  Add the wine and 1 and a half cans of tomato.  Stir well.  Pour mixture over meat in casserole dish with the bay leaves added.  (This meal can also be slow cooked in a crock pot or pressure cooker)

Step 3.
Cover casserole dish.  Bake at 150 degrees celsius for 4 hours until cooked through and the meat falls off the bone easily. Should be very tender and aromatic.

To make Gremolata -
Combine minced garlic, parsley and lemon.

To serve - Sprinkle the top with gremolata and add some crusty bread and chopped parsley.  A sprinkling of cheese can work well too.

dutch apple pie  Image taken by Mikehome http://sxc.hu/photo/918695

Dutch Apple Pie
Many dutch children would have fond memories of dutch apple pie.  Sweet and satisfying, perfect for ending the day. 

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350 gram sultanas
2 tablespoons rum
4 cups self-raising flour
1 and 1 third cups of cool butter
1 cup brown sugar
2 eggs
zest of half a lemon
pinch of salt
190 gram green apples
2 teaspoon cinnamon
1 teaspoon pumpkin spice
half cup lemon juice
1 tablespoon corn flour
1 third extra cup brown sugar

Step 1.
Steep sultanas in rum for half an hour.  Preheat oven to 347 degrees celsius.

Step 2.
Whisk eggs and add flour.  Save a small amount of egg to brush pie with at end.  Add the cubed butter, first cup of sugar, salt and lemon juice.  Knead dough until it forms a ball then set aside.

Step 3.
Chop apples into small pieces after peeling and coring.  Mix with sultanas, rum and the last 1 third cup of sugar.  Sprinkle the corn flour and remaining spices over the top, mix well. 

Step 4.
Cut away 3 quarters of dough and place over bottom of a greased pie dish.  Add apple mix and press down firmly.  Remaining dough cut into strips for lattice detailing of top.  Cut overhanging dough.  Brush with egg wash.

Step 5.
Place in oven for 1 hour or until golden and cooked through.  Don't forget to allow pie to cool to a safe temperature before serving.  Works great with cream, custard, ice cream or a side of seasonal berries.


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Butter Chicken, Basmati Rice and Raita
An indian winter wonder.  Butter chicken is a traditional dish that has fans worldwide. Indian cooking is revered for it's tasty and creative use of spices.

1 onion chopped into bite sized chunks

2 teaspoons minced garlic

half teaspoon ground turmeric

1 to 2 teaspoon of chilli powder to your heat taste

1 tablespoon of coriander

400 - 500 gram chicken thighs or breast, skinless and chopped

1 third cup ground almond

250 gram whole peeled tomatoes in juice can

1 and half tablespoon tomato paste

half cup of plain yoghurt

3 tablespoon butter

Step 1.

Gently heat butter in large pan.  Gently fry onions, do not brown.  After 2 - 3 minutes of gentle cooking add the garlic, once fragrant add the turmeric, chilli and coriander and cook over medium heat.

Step 2.

Once it is very fragrant and the spices are cooking well add the cubed chicken pieces.  Continually stir the chicken until it is whitened though not brown. 

Step 3.

Pour the almonds, tomato paste and can tomatoes into the mix.  Stir well and cover.  Cook for 30 minutes on simmer heat.  Add the yoghurt and heat through quickly.  

Step 4.

Remove from heat and serve with raita and basmati rice, the directions for which follow.

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Basmati Rice

1 cup basmati rice

1 and 3 quarter cups of water

Seasoning to taste.  A pinch of saffron is an authentic addition also.

Step 1.

Carefully wash rice with cool running water. 

Step 2.

In a deep pan add water, rice and seasoning.  Bring to boil.

Step 3.

Cover but allow steam to escape.  Reduce to low heat.  Cook for 15 minutes.  Turn off heat completely, cover and cook a further 14 minutes or until rice is fluffy.

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Raita

1 cup natural yoghurt

2 lebanese cucumbers finely diced

1 third medium tomato, deseeded and chopped finely

2 tablespoons mint leaves finely chopped

2 tablespoons cumin seeds

Method.

Combine all ingredients well and serve cool.

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Bread and Butter Pudding

This was a very popular dish in it's time and still much loved today.  A delicious way to use older bread.  This dish originates from the UK and is a tasty reminder to many of childhood desserts shared with the family.

8 slices bread with removed crusts

3 eggs

A teaspoon cinnamon

2 - 3 tablespoon Castor sugar

3tablespoons of apricot jam

300 ml cream

Step 1.

Preheat oven to 220 degrees celsius.  Cut the bread into triangles.  Spread the bread with apricot jam and sprinkle with cinnamon.  Place in an ovenproof dish arranged at the bottom.

Step 2.

Whisk the eggs, sugar and cream in a bowl.  Combine well.  Pour over bread and bake for 25 - 30 minutes.

Note:

Substitute apricot jam with your favorite.  This dish tastes great with strawberry and raspberry among others. 

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Classic
Spaghetti

Along with Pizza, Spaghetti is one of Italy's most famous dishes and exports.  There are many variations and most families have their own version of this wonderful dish.  A good spaghetti recipe was often closely guarded by family members in the past and to this day Spaghetti is one of the most popular meals worldwide. 

bowl of spaghetti  Image taken by topfer http://sxc.hu/photo/993329

Spaghetti

500 gram lean beef mince

1 onion finely chopped

3 cloves garlic, minced

2 anchovies

half cup red wine

2 tablespoons olive oil

1 carrot chopped finely

2 celery stalks chopped finely

1 can chopped Italian and basil tomatoes in juice

1 tablespoons tomato paste

1 tomato sliced

Parmesan cheese to garnish to taste

Step 1.

Heat the olive oil in a deep pan.  Saute the garlic gently until aromatic and clear.  Add the onions and cook till clear, 1 minute.  Add the celery, anchovies and carrot and cook for 2 - 4 minutes until soft on very low heat watching that it doesn't burn.

Step 2.

Add the mince. Stir quickly over high heat adding the mince in sections.  Keep stirring and adding until all of the mince is browned and cooked through.

Step 3.

Add the can of tomatoes and tomato paste stirring through well.  Add the wine and simmer it  for 20 minutes  or until the wine has greatly reduced.  Boil salted water in a large deep pot.  Add spaghetti.  Follow the directions on packet.

Step 4.

Add sliced tomatoes to the mince on low heat so they gently warm just a little.  Remove and set aside.  When spaghetti is cooked drain well then plate up adding the mince sauce mixture and placing warmed sliced tomato and Parmesan cheese on top to taste.  Basil and crusty rolls are another great accompaniment to this classic spaghetti dish.

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Miso Soup

Miso soup is nutrient rich and chock full of vitamins and minerals, a very healthy winter treat to help stave off colds and flu.  This is a Japanese treat that has skyrocketed in popularity in the western world in recent years and has been a firm staple of the Japanese for centuries.  Generations of Japanese school children grew up with this protein rich snack.  Vegetarian.

3 cups dashi soup stock

1 block tofu - cubed into bite sized, neat pieces

3 - 4 tablespoons miso paste

1 quarter cup chopped green onion

Step 1.

Put soup stock in a pan and bring to boil.  Add tofu and simmer on low heat for 2 minutes.

Step 3.

Remove a small amount of soup mix and dissolve the miso paste in it.  Add to mix again gently while stirring still on low heat.

Step 4.

Turn off heat and add chopped onions.  Remember not to boil soup once miso paste has been added.  Steep for 2 minutes then serve.

Note:  Ingredients such as miso paste and dashi soup mix can be purchased from many supermarkets and asian grocery stores.

Bonus Recipe #8

Pea & Ham soup

Recipe and photo submitted by Adam of QLD.

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1 white onion chopped finely
2 gloves garlic, crushed
2 smoked ham hocks
1 cup dried split peas  (follow directions on packet.  Many require soaking over night)
2 litres vegetable stock
half cup white wine
splash cream
salt and pepper to season

Step 1.
Soak split peas as per packet instructions.  Drain rinse and set aside when ready.

Step 2.
On medium heat in a large, deep stock pot saute finely chopped onion and garlic.  Fry until transparent.

Step 3.
Add wine and heat then add vegetable stock.  Bring to boil.  Then when boiling turn down to medium heat and add ham hocks and cover.  Cook on medium heat for 1 hour 20 minutes.

Step 4.
Remove hocks from liquid.  Shred them and set aside.  Add split peas to liquid.  Boil for 2 hours.

Step 5.
Turn to low heat.  Add the shredded meat.  Cover then leave for 20 - 25 minutes.

Step 6.
On lowest heat add the cream and parsley.  Cook for 5 minutes.

Step 7.
Add pepper to taste.  Serve with hot buttered rolls and garnish with parsley.

We hope you enjoy these 7 great retro winter warmers and the bonus #8th recipe. 
For more winter recipes -

Have anything to add to our list?  Please feel free to leave a comment or share this with your friends.

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On Now - Major Hat Exhibition at Queensland Art Gallery

Admission - Free

March 27 - June 27 2010

Queensland Art Gallery, Brisbane.

As a great treat for Australians, millinery fans and fashionista's alike the Queensland Art Gallery has acquired an exclusive exhibition direct from London's Victoria & Albert Museum.  Exploring the Art of Millinery, 'Hats: An Anthology by Stephen Jones' is the spectacular result of a collaboration between the V & A's extensive collection and from famed milliner Stephen Jones' own archive of beautiful and amazing creations.  (Many of which have been featured on the catwalks of major designers such as Christian Dior, Jean Paul Gaultier and Vivienne Westwood and in the pages of the fashion magazines.)

Image - Stephen Jones for Christian Dior.  Copyrite Christopher Moore Catwalking

Stephen Jones, considered one of the foremost milliners in the world was in Brisbane for the launch which began on March 27 and runs until June 27 2010.  (not long to go folk's!)  QLD Art Gallery Director Tony Ellwood says the exhibition includes 250 hats and iconic headpieces.  A twelfth century egyptian fez rubs shoulders with an elaborate headpiece worn by our own Kylie Minogue during her Showgirls tour, a seventeenth century Doge's hat with a stunning wide-brimmed black silk tulle hat from Christian Dior's first collection in 1948.

Mr Ellwood enthuses that 'Hats: An Anthology by Stephen Jones' explores the world of millinery from the inside out.  "It follows the life of a hat through the stages of inspiration and creation to the salon and, finally, to the client who gives it ultimate purpose and flourish," he said.  "Visitors are encouraged to engage in the whimsy and frivolity of hats, and also to learn about their personal, cultural and historical significance."

Other included gems are a black felt beret worn by Marlene Dietrich in the movie 'Witness for the Prosecution' in 1957, designed by Elsa Schiaparelli, Phillip Treacy's wedding headpiece worn by Camilla Parker Bowles in her 2005 wedding to Prince Charles and hats worn by Mick Jagger.  Mr Ellwood said that art museums world-wide approached fashion design as an integral part of contemporary visual culture.  "We're very pleased to present this important international exhibition from the V & A at the Queensland Art Gallery for local and national audiences to enjoy," he said.

With not long left to see this fabulous must-see exhibition we recommend taking some time to view this breathtaking array of historical and contemporary hats while there is still time.  Our verdict is that it is a veritable feast for the eyes and well worth a visit. 

For more information about this event please refer to the QLD Art Gallery website.

http://qag.qld.gov.au/exhibitions/current/hats_an_antholgy_by_stephen_jones

Have you seen this event or would you like to?  We would love to know your thoughts about this exhibition and millinery in general, please feel free to leave a comment.

(Following 'Hats' the Queensland Art Gallery will present another fashion blockbuster, Valentino, Retrospective: Past/Present/Future, showing at the Gallery of Modern Art -GOMA)

A Message from our Sponsor

At the time of writing this Orsons Retro is gearing up to open it's online retro specialty store so what better time to introduce myself and outline the purpose of this blog.  Orsons Retro is owned and operated by Brisbane, Australia resident Selina Hensley. 

In starting Orsons Retro the goal is to meet a need in the market for fantastic NEW retro must have items. Being an avid collector and appreciator of classic retro themed accoutrements I was often frustrated to find that second-hand, vintage and antique shops were the only source of my favorite and preferred style of home decorating and accessories.  Don't get me wrong, a lovely antique that emanates with history or a bargain second-hand item discovered at the markets or wrestled away from other bidders in a heated ebay auction will always have their place.  Likewise nothing is more wonderful than a family heirloom passed from one generation to another or finding something fun and funky that reminds you of childhood in a flea market but sometimes that just isn't enough.  Or it wasn't for me anyway.  I wanted some lovely, brand new objects that were nostalgic and exemplified classic simplicity. I craved a place to shop for the fabulous and memorable that came without the cracks, bumps and finger prints of others.  In a nutshell I was after a place like Orsons Retro.

And so the dream began ....

Orsons Retro aims to provide a fast and friendly online shopping experience.  (Telephone orders also welcome)  Our range is diverse and varied as we endeavour to be the best online retro specialty lifestyle shop we can be.  Our products are carefully sourced from Australia and around the world and include toys, books, home and kitchen ware, fine millinery for men and women, hot sauce, jewellry, accesories and novelties to give a brief outline.  All items are chosen for their innate yesteryear quality, their fun factor, recognizability and quality craftmanship.  From victorian style lace parasols to Kit-Cat clocks, pocket watches to slinky's and handmade crochet blankets there is a good chance if it is a cherished reminder of the past that you will find it at Orsons Retro.  If we don't have what you're after we are happy to try to find it for you, we are on the look-out constantly for the greatest retro style products available.

The "That's So Retro!" blog is to be a celebration of all things retro.  From recipes to old wives tales, helpful hints, craft tips and upcoming events the hope is to create a place where likeminded souls can congregate and share the wealth of knowledge that exists on living retro.  I hope that those with a passion may jump on board and become a part of the "That's So Retro!" blog.  Do you have a particular talent that you would like to share with willing eyes scanning blogs for ideas and information?  Would it be beneficial for others to learn how to make your great-grandmothers biscuit recipe? (or any retro recipe)  Can the world really do without knowing of your upcoming retro themed event?  If you have anything to share with the wider community please email me on orsonsretro@yahoo.com.au subject titled - That's so Retro!  We would love your contributions.  A sense of community is such a retro ideal afterall and a good one to bring back and keep alive.

There are a number of articles planned for the near future we would love some input on, - retro kids party food and party ideas and winter warmers -stews, soups etc.  If you have anything to share please do about these or any retro subject. 

Stay tuned for opening day and thankyou for your time. 

DISCLAIMER.  This blog is sponsored by Orsons Retro and I (Selina Hensley) will be a main contributor though as this is a venue for discussion and comment  not all opinions expressed throughout this blog will necessarily be the opinion of Orsons Retro or me personally.