A few nice Beef recipe images I found:
1961 Ad, Chef Boy-Ar-Dee Beef Ravioli, "A Meal in a Minute with the Chef's Touch in It"
Image by classic_film
"A taste of Italy Ravioli bite size meat pies!"
"Chef Boy-Ar-Dee Ravioli is made from an authentic Italian recipe. Tender macaroni pies bursting with beef. Simmered in meaty tomato sauce. Seasoned with the Chef's touch. Easier, quicker and thriftier than the frozen kind. Serve it for lunch, supper. For kids, grown-ups. Try Beef Ravioli in 2-serving or thrifty 5-serving size. About 16 cents a serving."
Brief background from Revival Vintage Studio:
Chef Boyardee was founded by Ettore "Hector" Boiardi in 1928, eventually moving the factory to Milton, Pennsylvania (where tomato and mushroom growth was ample). The U.S. Military commissioned the company during WWII to produce Army rations and ran 24/7.
Published in Life magazine, April 14, 1961, Vol. 50 No. 15
Fair use/no known copyright. If you use this photo, please provide attribution credit; not for commercial use (see Creative Commons license).
Image from page 174 of "The ideal cook book" (1902)
Image by Internet Archive Book Images
Title: The ideal cook book
Year: 1902 (1900s)
Authors: Gregory, Annie R
Publisher: Chicago, American wholesale company
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation
Click here to view book online to see this illustration in context in a browseable online version of this book.
Text Appearing Before Image:
everyone but is becoming quite a fashionabledish. Buy it in cans of the grocer. Prepare as many slices of toast ofwhite bread as desired; place in a saucepan two tablespoonfuls of caviarand one tablespoonful of cream, heat for two minutes, stirring carefully.Pour this mixture over the toast and serve hot. BEEF MARROW ON TOAST. This is a strengthening dish. Put some pieces of marrow in a sauce-pan of well-salted boiling water and let them remain for one minute.Drain off the water; take out the marrow, spread it on some pieces oftoasted bread, place in the oven, and cook for six minutes. Sprinkleover salt and pepper and serve hot. STUFFED ROLLS. Procure some small fresh rolls, long in shape. Cut in two lengthwise,scoop out most of the soft part. Mix well one teaspoonful butter, onedessertspoon potted ham, half a hard-boiled egg chopped fine, one radishsliced thin, two leaves lettuce cut up small. Spread this on both sides ofrolls and close them. Serve on a napkin. Mrs. George Campbell.
Text Appearing After Image:
THE DELIGHTS OF CHRISTMAS TIME.(See index for simple and up-to-date recipes.) XTXXXXxXxxxTXTXXXXxTXT Sf^^SJ^f^ tttttttttttttttttt SANDWICHES are the sole dependence of the picnicker. They arealso much used at luncheons, afternoon teas, etc. When nicelymade they are very appetizing. White, graham, brown bread, or rolls, maybe converted into sandwiches, and each according to the individual taste.There is no limit to their filling, for eggs, meat, fowl, fruit, fish, salads,jams and chopped nuts are all pressed into service. Their shape can bevaried; they may be cut in circles, or rolled like omelets, but the mostcommon form is the square or triangular. The materials used in a sandwich should be minced or sliced as fineas possible so that they may be eaten with little trouble, and the season-ing should be added to the filling. Butter should be of the finest quality,and spread so smoothly that it will not flake off when the sandwich ishandled. Graham, rye, or brown bread is very tender and
Note About Images
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spiced beef with chickpeas-2
Image by jules:stonesoup
Recipe on Stonesoup: thestonesoup.com/blog/2013/02/the-secret-rule-of-making-b...