I discovered this through one of my favorite food blogs, http://cookbookoftheday.blogspot.com . You can get the e-book version free at https://ia600409.us.archive.org/5/items/cu31924094646399/cu31924094646399.pdf !
It also had interesting metric education, which I remember was pretty much just a fad in my school years! It wasn't until I moved overseas that I really used metric much.
One of their money-saving tips was not to shop more often than necessary....
Cooking with Soup, from (I'm told) 1972, has more recipes than I would've guessed: "608 skillet dishes, casseroles, stews, sauces, gravies, dips, soup mates and garnishes"!
I love their mix-and-match lunch ideas...
...and their almanac!
...and their menus!
But I was ready to look at another retro cookbook, reached into my "grab bag" of smaller cookbooks, separate from the larger ones I'd just enjoyed, and lo and behold another Campbell's soups cookbook, what was the chance?! This one from (I'm told) 1946, Cooking with Condensed Soups, by Anne Marshall:
It was fun to see its retro illustrations -- and also to compare the recipes with their 1970s versions. I definitely thought the older recipes much more tasty-sounding!
Just put into a blender and puree; makes enough for 2 or 3 people:
about 2 cups fresh strawberries
about 2 cups plain yogurt (I just adore Brown Cow's Cream Top)
2 tsp vanilla paste (I use Williams Sonoma's Ground Tahitian Vanilla Beans; after using paste I don't think I can return to plain extract! and Williams Sonoma's packaging is so easy to spoon from and looks gorgeous on a shelf)
1/4 c creamy natural peanut butter
2 Tbsp honey (I used a delicious one from Germany, Breitsamer's Rapsflower Blossom, I found at World Market, but I think any would do in this recipe)
(This is a re-post from this site's predecessor.)