Pineapples in Vogue

Food in Vogue, Six Decades of Cooking and Entertaining, 1976 UK  (1940s recipes section)

Mutton chops with pineapple  

Allow one chop and one slice of pineapple per person. Roast or fry the chops. Season with salt, pepper and paprika. Dip slices of pineapple into flour and fry in margarine to a golden brown. Top each slice with chop sprinkled with parsley and paprika.

Thanks for the fabulous1960/70s Bessemer steak plates, Renae. I love them! Anne

Ananas en surprise

Cut a slice from the top of a ripe pineapple. Scoop out the centre and remove any woody parts. Cut flesh into small pieces. Prepare a thick custard, enrich with a few tablespoons of evaporated milk, scalded and cooled; fold in the fruit; fill the case. Set on ice. Place on a dish with a napkin around to hold it steady. Cover with the tufted top.

Vogue Australia Cook Book, 1969 Compiled by Sheila Scotter and Elizabeth Reeve

“LUNCH AT A HOLIDAY HOUSE

(Mrs Walter Pisterman)

Melon and Prosciutto Ham

Meat Cheese and Stuffed Hard-Boiled Eggs

Slices of Baby Veal Sausage topped in French Dressing with finely-chopped Onion

Thick slices of Beef Fillet

French Bread with faintly Garlicky Butter

or

                        Jellied Tomato Ring            

Asparagus, radishes, pickled cucumbers, ham and fresh pineapple served in a divided dish

This meal would be prefaced by Pimms mixed with equal quantities of soda and dry ginger ale, with mint, cucumber and lemon garnish. A chilled rose would be drunk with the meal.”

Illustration from "Food in Vogue, Six Decades of Cooking and Entertaining"