Good morning, John. For Christmas, from her mom, Catherine received a log book that once contained records from her grandmother's hair salon. After she had kids, though, she turned it into a recipe book, pasting in recipes from newspapers and magazines from the 40s and 50s. They are interesting, so Catherine and I had decided to try a few of them out. The results were mixed. He resorted. Recipe 1 Golden Rabbit Recipe 1 Golden Rabbit. You make it with two Campbell soups. Stir? Well, one can Campbell's cheddar cheese soup. Gradually blend in one can Campbell's tomato soup. Add 1 quarter cup milk, heat, stirring, or over crackers or toast. Mmm, good. Blend. Yeah, it's not a lot of flavor. I have injured myself. I got too excited about my golden rabbit. Doesn't it look like a golden rabbit? This is not on the list of things that I want to eat again. The predominant flavor is crackers. Well, I do like crackers. It grows on you. You're still hungry, just add more crackers. Serve it with half a raw potato. Recipe number 2. Popovers. In a bowl, dump 1 cup unsalted flour, 1 half teaspoon salt, 2 eggs. Just break them over the bowl and drop them in so they're staring at you with their big yellow eyes. 1 cup milk. Beat this with an egg beater till it's just mixed. Now, fill the cups half-bull and set the cream sheet in the 430 degree oven. You will have 6 splendid popovers, so golden brown and exuberantly puffed up that it's almost embarrassing. I kind of burned that. Yeah. Yeah. It's like a bribe. Northern biscuit. I'm done with this. Yeah, I'd like to try them again. I don't know what I've got to hold them in. Ha! Recipe number 3. Beer dressing. Mix mayonnaise and mustard together, add a horseradish and gradually stir in beer. I mean, it's not good. I really must do that much though. Recipe number 4. Mexican Chapsooe. 1 half pound ground beef, fried in butter, wind possible. 1 cup sliced fresh tomatoes, 1 medium sweet pepper, 1 half cup chopped onion, 1 half cup chopped celery, 1 cup milk, 1 tablespoon flour. Fry the meat slowly over low heat, then remove the meat, leaving the juices to which should be added the vegetable ingredient simmer until tender, add tomatoes, after which add milk mixed with flour and simmer again until mixture begins to thicken, like gravy, then combine with meat and serve immediately. You seem really unexcited about this one. It's said to serve immediately, so we can't really do it early. This is probably the best it's ever going to be. Let's see. You just want to pour it in. I have a suggestion for a drink of it. Huge amounts. I'm not soft. Is it going to eat more? It's so much better. Right now you're wasting salt. I may be over salted in mine. Yeah, you really want to town on it. Tell me if you were going to name this dish, what would you call it? Obviously it is inspired by Chinese food and Mexican food. What? No, it's like a Cleveland showder. Recipe number five, orange cranberry relish mold. It dissolved gelatin and boiling water, add orange juice and chill until consistency of unbeaten egg white, cut orange in quarters, remove seeds and put through a food chopper, add ground orange cranberry sauce, celery and nuts to gelatin mixture, and turn into a one-court mold. Chill until firm, unmold to serve. Oh no! It's like a colon! It's like coming across just some sand in your food. Do not serve your friends or family this. Why does yellow even still exist? This is what you get. I'm crazy. High school. Or the hospital. Where else does anyone have jello? What have we learned about 50s food, Catherine? Would you rather live today? Yeah, but I think that there may be some wisdom. Sorry. There's not in there. Helen, thanks. Thank you Helen. That's my grandmother's name. That's not Helen Hans. Thanks to Helen Hans too, though. Thanks Catherine for being in a video with me. Thank you for watching and John. I'll see you on Tuesday. You got a lot of cleaning up to do, babe. Have fun! I'm going to go to the center of the house.