The March 1959 issue of Everywoman's Family Circle is full of nostalgic photos and ads.
We are in the time period when turquoise was popular. RIT Dye's ad showed how last year's Mamie Pink coat could be dyed a great deep royal blue with the dress going from light to lovely seascape turquoise and greens.
Remember going to Grandmother's house for Easter dressed new fashions? Dark blue suit for Dad. Hat and heels for Mom. Suits for the kids. Pink and blue paint for Grandma's house?
Will ya' look at that diamond! Someone is getting married!
All the girls in the office are wearing checks. Reminds me of someone. Peggy? That you?
Home sewers could make this orange three piece suit.
I wanted to be a cowgirl in '59. But I was years away from being a teen like these gals.
Everyone smoked. It was considered glamorous. Cough cough.
Kent Cigarettes sponsored one of my favorite TV shows. I figured its the brand I'd smoke when I grew up.
Hair styles from 1959:
What a hat!
Housewives LOVED their soft towels. So indicative of their contribution to society.
Recipes dominate the magazine.
International cooking was discovered.
And if you ate too much there was 'diet food'.
Needlecraft and sewing was enjoyed.
Parakeets were found in many homes. My grandmother had one.
Here are some Lenten recipes from the magazine:
Tuna Tamale Pie
bake at 350 degrees for 1 hour. Makes 4 to 6 servings.
1 1/2 c water
1/2 c yellow corn meal
1/2 cup cold water
1 can flaked tuna drained
1 can whole kernel corn drained
1 can tomato soup
1 cup diced celery
1 cup graded Cheddar cheese
1 small onion chopped
2-3 teaspoons chili powder1. Heat 1 1/2 cups water to boiling; mix corn meal, salt and 1/2 cup cold water in cup; stir into boiling water; cook, stirring constantly, until thickened; cover; continue to cook over low heat for 10 minutes.
2. Mix tuna, corn, tomato soup, celery, 3/4 cup of the grated cheese, onion, and chili powder in medium-sized bowl.
3. Spread half of the cooked corn meal in an 8-cup baking dish; pour in mixture; top with remaining corn meal; sprinkle remaining 1/4 cup cheese on top.
4. Bake in a moderate oven (350 degrees) for 1 hour, or until heated through and bubbly on top.
Bake at 400 degrees for about 15 minutes. Serves 4.
1 can tuna, drained and flaked
1 cup cubed Swiss cheese
1/2 cup cooked potatoes
1/3 cup chopped celery
2 radishes thinly sliced
1 tablespoon chopped parsley
1 teaspoon grated onion
1/8 teaspoon curry powder
1/3 cup mayonnaise
4 round rolls, split and buttered
1. Combine tuna, Swiss cheese, potatoes, celery, radishes, parsley, onion, curry powder, and mayonnaise in bowl. Stir lightly until well mixed; divide evenly among buttered rolls; wrap each in aluminium foil.
2. Bake in 400 degree oven for 15 minutes or until heated through.