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February 3, 2010

Mid-Century Menu – Waring Blender Meal With Pineapple Spinach Cocktail and Liver Milk

Yep, you read the title correctly! And no, we haven’t jumped off the deep end.  I found this Waring cookbook at an estate sale last year, and ever since then I have been excited to try a lot of the recipes in it.  Some look really good, like Strawberry Milk Smoothee and Savory Onion Soup, and some are really scary. Of course, I picked all scary ones for this meal.

The New Waring Blendor…Serves Everyonewas first published in 1940, but the copy I got my hands on comes from 1947.  It includes, not surprisingly, recipes for all age groups from babies to the convelescent. Surprisingly it contains NO recipes for alcoholic beverages. The previous owner of this cookbook remedied that by dashing a cocktail recipe on the cover, even though all the cocktail looks like it will make is rum blended with ice.  Maybe it is for pina coladas.

In any case, yes, on the cover of the book blender is spelled “Blendor”, probably because this is mostly likely one of the first blender cookbooks ever written.  The home blender as we know it was invented in 1933 and first shown to the public by Fred Waring in 1937.  Waring began a one-man campaign to revolutionize home cooking (and sell blenders), and this fun cookbook is the result of that campaign.  It also has the recipe for another invention in it, the “Milk Smoothee”, the basis for most of today’s smoothies.

Since there were gems on every page to pick from, Tom and I had to narrow it down to a choosen few:

Pineapple Spinach Appetizer

 Mock Pate-De-Fois Gras

Sweet-Potato Apple Scallop

And…for dessert…Children’s Liver Milk Smoothee. Yep. That’s right.

As you can see, this book was so packed with interesting recipes that I didn’t want to cut any out, so I scanned and posted the entire page when I used a recipe.  You can get a close-up by clicking on the page.

And we were ready to start!

I decided to group everything in together for this post, because it didn’t actually take that long to make this meal.  And I liked this picture. Looks pretty healthy, huh?  The only scary thing is the liver.

First off is the appetizer since I wanted to drink it while we made the rest of the meal!

I really crammed in the spinach on this one.

Looks like green goddess salad dressing!

Mmmm…green.  It actualy looks kind of…pretty in these glasses.

“It’s ok! Tastes like pinapple and spinach, but it doesn’t taste bad.”

I took a sip.  It was good, not sweet or bitter, it just kind of tasted…green. I took another drink and continued with the meal.

The topping for the Sweet Potato Scallop.

The topping getting liquified.  I was surprised that the raw apples actually blended in.  I thought this would be a disaster.

The cooked sweet potatoes getting covered with the apple goo. It actually smelled really good.

Raw liver! Raw!

Ok, we didn’t use it like that.  I cooked it for the recipes, even the milk one, which has the option to use raw liver! Gag!

The pate ingredients.


Tom, ready to dig in.  The “soup” in the bowl is actually the pate. Yummy.

We were supposed to refrigerate the pate, because it was very thin, almost like soup.

Tom, ever brave, chewing the first bite of pate.

“How is it?”

He shook his head. “Try it.”

I took a bite. “Not too…blech!!! What is that taste???”

He laughed, “I don’t know. Weird isn’t it?”

The Sweet Potato-Apple Scallop, down the hatch.

He froze.  “This tastes strange, too.”

I tasted it, and it didn’t taste bad to me.  In fact, I kinda liked it.  But the honey did make it strange.

Well, that’s it!  All done!  Tune in next week…

What?  Oh, right.  We got everything, except for……

THE LIVER MILK! Aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaahhhhhhhhhhhhhhh! Ah! Ah!

I was so agitated making this, I forgot to take a picture of its creation. God help me.

Tom picked up the glass and sniffed it. “Just tell me. Just tell me what is in this.”

I gulped. “Liver. Evaporated milk. Malt powder. Chocolate syrup.” (We didn’t have any chocolate malt powder.)

He took a deep breath.

And took a huge drink.

I didn’t even ask.  I just watched him.

“Try it,” he pushed the glass towards me.

“How is it?”

“Just try it.”

I took a couple  of deep breaths, and took a sip.  Not too bad. It just tasted like malted chocolate milk.

“Oh thank god.”

“I know.”

“If it would have tasted like liver, I would have died.”

Tom took the glass back and in a couple of gulps, it was gone.

Success!  An empty glass!

The Verdict:

Pineapple Spinach Appetizer: Actually, pretty good. I was surprised, but I actually liked it.  Not a ton, but we both drank our entire glasses full. Add some orange juice and feed it to your kids.

Sweet Potato – Apple Scallop: Good, but the honey was a little too much for Tom.  If I were to make this again, I would use corn syrup instead of honey and leave the orange out.

Mock Pate-de-Fois Gras: The Worscestershire sauce was nasty in this.  Leave it out and sub the salad oil with softened butter, add a dash of brandy or congac and it will be good to go!

Liver Milk Smoothee: We drank it and it tasted ok, but don’t do this to your kids.  Please.

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11 Responses to Mid-Century Menu – Waring Blender Meal With Pineapple Spinach Cocktail and Liver Milk

  1. Barbara Reply

    February 3, 2010 at 12:10 pm

    Okay, you’ve outdone yourselves on this one. All of those recipes looked positively revolting.

    As I read the pictures, I too noted “raw liver”. I can’t imagine the blood red color of that “shake” had you done it raw, and WTH were they thinking giving RAW LIVER to children??

    We must remember that back then, they didn’t have vitamin pills (that were cheap like they are now) and that this liver shake may have been head and shoulders better than a couple of teaspoons of cod liver oil!!!

  2. Sara in AZ Reply

    February 3, 2010 at 12:12 pm

    Oh My, a liver shake! I am SHOCKED it actually tasted ok. LOVE Tom’s expression when he is tasting the green shake! Thanks for all the fun Ruth!

  3. Maggie Reply

    February 3, 2010 at 1:43 pm

    News Flash: Tom remains top contender for Bravest Man in America Award for second year in a row.

    Your preamble led me to look up Fred Waring. Turns out he was the financial backer of the original blender, and the inventor named it after him. And it’s the same Fred Waring who was a hugely popular Big Band leader in the ’40s.

  4. RetroRuth Reply

    February 3, 2010 at 2:33 pm

    Thanks, guys!

    Maggie – I am sure Tom would be pleased to receive that award! 🙂

    Fred Waring is pretty interesting, I read some about it while I was getting this post ready. I think the original inventor’s name was Osius or something like that, and Waring kicked him out of the picture and had the blender redesigned before the 1937 unveiling.

  5. Annie B. Reply

    February 3, 2010 at 4:07 pm

    Fred Waring and the Pennsylvanians??? Holy Cow! That puts a whole new spin on things…no pun intended! I’ll never whip, chop, or frappe’ again without thinking of Fred!

    Ruth, you lost me at LIVER in the recipe above! I have a terrific case of liverphobia.

  6. sablemable Reply

    February 3, 2010 at 6:17 pm

    At least Tom-Tom got his daily dose of iron from that drink. Yikes!

  7. Alex Reply

    February 3, 2010 at 8:24 pm

    Seriously? A liver shake? I picked a great day to visit. 🙂

  8. Kelly Reply

    February 3, 2010 at 11:07 pm

    Liver milk! My hat is off to you and the Mister – y’all are hardcore! 🙂

  9. Barbara Reply

    February 4, 2010 at 3:00 pm

    Huh. I commented on this yesterday, but my comment isn’t here. Do you hate me or something?

  10. RetroRuth Reply

    February 5, 2010 at 11:34 am

    Jeez Barb, way to make a girl feel guilty!! 🙂 Just kidding.

    I heightened security on the spam filter yesterday and yours got caught in the net. Don’t worry, you are safe now! 🙂

  11. Pingback: Mid-Centurty Menu – Cocktail Prunes, Backwoods Sandwich and Cottage Cheese Pie | No Pattern Required

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