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We have taken the exclusive opportunity to bring particular historical features of Father’s Day reflecting on their responsibilities and expectations back in the 50s. For nearly 200 years, The Saturday Evening Post has chronicled American history in the making—reflecting the distinctive characteristics and values that define the American way.

Today’s Post continues the grand tradition of providing art, entertainment and information in a stimulating mix of idea-driven features, cutting-edge health and medical trends—plus fiction, humour, and laugh-out-loud cartoons. A key feature is the Post Perspective, which brings historical context to current issues and relevant topics such as health care, religious freedom, education, and more. You can visit their website to find out more!


So the prosperous 1950s, when Dad was king of his suburban castle. The nuclear family had followed the new interstate system right out of the city and settled into small communities of manicured lawns, picture windows, and Sunday barbecues. And Dad outside the city limits proved to be a perfect character for the situational comedies portrayed on Post covers. Let’s begin with the fun look at ’50s dads (or should we say daddy-os?). They just may remind you of someone you love.

Pop vs Pup

Sunday Morning
Norman Rockwell
May 16, 1959

Sending out smoke signals has made this dad popular with more than just his family. Artist Ben Prins got the idea for the cover while outside feeding his children’s three cats. Post editors wrote that dogs would “drop around to pass the time of day” during chow time at the Prins residence.

Bad Dad

Sunday Morning
Norman Rockwell
May 16, 1959

“This is our favourite Post cover for Father’s Day. It’s best known as Sunday Morning, but we have nicknamed it ‘Bad Dad,’ as he knows he should be dressed in his Sunday best, also headed out the door to church with Mom and the youngsters!”

Rockwell’s obsession with detail shows in this 1959 cover. He went to several furniture stores until he found just the right chair for this “bad dad” to sink in. And, if you click on the image for a close-up view, you’ll see a more mischievous detail: The artist arranged “horns” into the sinner’s dishevelled hair.

Father Figure

Take Your Medicine
George Hughes
September 23, 1950

Is there no sacrifice too great for Dad? The problem with proving that the medicine is not so repulsive is that Pop is a lousy actor. Even without the giveaway expression, editors noted, “Junior wouldn’t have fallen for the betrayal. Every youngster learns at the dinner table to mistrust what his parents say tastes fine until he finds out for himself.” Artist George Hughes, who did 115 Post covers, knew all about parental scams: He had five daughters.

Gone Daddy Gone

Bike Riding Lesson
George Hughes
June 12, 1954

“It is heartwarming to see how this boy trusts his father to halt that vehicle before both teacher and pupil land on their ears. It is heart-chilling to see how the father doesn’t.”

Father Knows Best?

Pillow Fight
Thornton Utz
November 19, 1955

“Old folks are so fussy about noises at night,” wrote Post editors of this 1955 cover. “They hear a burglar, and they grope downstairs, and there is none, or they hear a pillow fight, and grope upstairs, and there is none. If the father doesn’t stop fussing around, he’ll wake those boys up.” Right. This dad isn’t buying it; the readers aren’t buying it; and, admit it, neither did your dad.

The post The Saturday Evening Post – Father’s Day appeared first on Premier Housekeeping.

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The giving of eggs at Easter is an age-old tradition. Easter time is all about new season lamb, hot cross buns, and Easter eggs. It’s a moveable feast, although these days it seems supermarkets stock their shelves with Easter eggs soon after the Christmas trappings are cleared away. The humble egg has been used by many cultures and religions throughout history as a symbol for new life and a new beginning. The Christian church superimposed its doctrine on many of the old ways, linking the symbolism of eggs, Easter and the resurrection together.

The first chocolate egg


JS Fry of Bristol made the first chocolate egg in the UK in 1873, with Cadbury’s launching their version two years later. Decorated by hand to suit Victorian tastes, these eggs were made from dark chocolate and would have been rather grainy and bitter by today’s standards. They were also a very expensive and luxury gift.

Then in 1905 Cadbury’s launched the Dairy Milk chocolate bar, and the subsequent Easter egg made with this new style milk chocolate proved a big hit. Better transportation, a lowering of trade tariffs on cocoa, and developments in production allowed the masses to enjoy Easter eggs, but adults were still the target market.

The 1950s: Cadbury’s for kids

Rationing of chocolate during WWII meant that it was the late 1950s by the time Cadbury’s introduced the first chocolate Easter eggs for children. Branded eggs such as Buttons first appeared in the 1960s and increased in the 1970s, with attractive, child-friendly packaging. Since that time the market for children’s Easter eggs has exploded – and the price has plummeted. Before people may only have given one egg, but now kids end up with half a dozen.

The rise of artisan chocolate

But alongside these cheap children’s confections are a new range of handmade, high-quality couture chocolate eggs that are strictly for grown-ups.

Chantal Coady founded Rococo chocolates in 1983 and today is one of a number of chocolatiers producing stunning bespoke chocolate confections at the artisan end of the market. So, how can you tell a good egg? Opt for a smaller egg, made with better quality chocolate – one that doesn’t include vegetable oil on the ingredients list.

Easter today

Today it may seem that we live in a more secular world divorced from the rhyme and rhythm of the seasons. But as you snap off a bit of your chocolate shell and (hopefully) share it with friends and family, you are in fact continuing a millennia-old tradition celebrating another spring, the return of warmer days, and a new beginning.

The post The History of Easter Eggs appeared first on Premier Housekeeping.

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Laundry wasn’t easy for poor families to manage back in the 1950s. For many washing was done in an outhouse, summer and winter in a boiler. The boiler had to be emptied by hand when it was cold from the last lot of washing. We will share and give an insight into what tools, products and actions had to be taken to complete a simple task we undertake today.

Coming back to the boiler it needed to be filled with cold water. Then a fire had to be lit underneath it with paper and kindling wood. Then when the wood had ignited the fire was fed with small lumps of coal. When the water was hot, all white stuff was put in to boil. The soap was either Carbolic soap for the mens’ working clothes or Sunlight soap. Women bought it in bars and then had to add it grated to the hot water. Hand washing was done with the left over hot water after the sheets, pillowcases and nappies were boiled. It all had to be lifted out with a stout “copper stick” (too hot to touch by hand). It was taken into the kitchen and rinsed two or three times with cold water and all rung by hand unless one was fortunate enough to have a big mangle to pass the clothes through.

The first roll was to get the hot soapy water out then repeated each time the clothes were rinsed by hand.  A long arduous job. If the weather was fine and a good breeze blowing the clothes soon dried.

If not, it meant drying the clothes indoors wherever there was room to string lines across the room. Sometimes it took a couple of days to get the clothes dry in the winter and rainy times. Then there was the Primus stove to light to heat up the solid iron irons. Pressing the clothes was a bit dodgy if the irons were too hot. Touching the bottom of the iron with a moist tip of the finger told you if it was just hot enough or too hot. Pressing shirts could be a bit tricky. Not to scorch them and keep them damped to make it easier to iron out all the creases when the weather was hot and the shirts dried too quickly.

Hand washing meant filling up a bucket by hand with the soapy leftover water, carried from the outhouse into the kitchen and the sink filled with the soapy water until it was enough. As many only had cold water on tap it could be cooled down. Using the freezing cold water to rinse by hand in the winter played havoc with the hands as they were blue with cold and often badly chapped. A tin of Vaseline was the ideal standby to help with the “chaps” as well as for sore babies bottoms. The washing was hung out on the line if possible, summer and winter. Winter produced freezing weather and cold winds. Then it was better to dry it indoors making it difficult to walk around the only room where the heat was from the Range as it meant having to weave in and out of the washing that was hung up.

When some people could afford it they bought a packet of LUX soap flakes for the babies woollies and clothing as it was less harsh. It was used sparingly to make the packet last as long as possible because of the expense. Which is something we can all think about our next laundry cycle!

The post Managing Laundry in the 1950s appeared first on Premier Housekeeping.

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Stuff your Christmas turkey with shallots and thyme for a flavour-packed main. Pushing pancetta under the skin helps the white meat stay beautifully succulent

  • 5-5½ kg oven-ready turkey

    , neck and giblets removed (save them to make stock, if you like)

  • 1 pack smoked sliced pancetta

    or streaky bacon (about 14 rashers)

  • 1 tbsp olive oil
For the butter
  • 1 large garlic clove
  • 1 tbsp thyme leaves
  • 1 lemon

    , zested

  • 85g butter

    , softened

For the shallots
  • 400g shallots

    , peeled

  • small handful thyme sprigs
  • handful bay leaves
  • lemon

    halves, from the zested lemon

  • bay leaves and chopped thyme, for scattering over (optional)
  1. Up to two days ahead, season the bird all over with flaky sea salt – inside and out and under the skin. Leave the turkey in the tin, breast-side up, and put in the fridge for up to two days; the longer you salt it, the more succulent it will be. Weigh the turkey and calculate the cooking time by allowing 40 mins per kg for the first 4kg, then 45 mins for every additional kg. As a guide, a turkey of this size should take 3½-4 hrs plus 30-45 mins resting.
  2. To make the butter, mash the garlic with the thyme, lemon zest and a pinch of salt using a pestle and mortar, then beat in the butter until well mixed. Can be prepared up to two days ahead and chilled.
  3. Gently push your fingers under the skin of the turkey, starting from the neck, until you can push your whole hand down the length of the breast – take care not to tear the skin. Spread the butter under the skin so that it covers the breast meat, reserving 1 tbsp butter for the shallots. Lay the pancetta (or bacon) on your work surface in two rectangles of six overlapping slices. Carefully push each rectangle under the skin to cover and protect each breast. This can be done the night before; take the turkey out of the fridge 1 hr before roasting to bring it back to room temperature.
  4. On the day, heat oven to 180C/160C fan/gas 4. Tip the whole shallots into a bowl with the thyme, bay and remaining 1 tbsp butter, then season and toss to coat. Lift the turkey into a roasting tin, massage the olive oil into the skin and season well if you haven’t already seasoned ahead. Tip the shallots into the roasting tin, around the turkey, and stuff the lemon halves into the cavity. Cover the tin loosely with foil and roast for the calculated cooking time.
  5. For the final 30 mins, remove the foil and pour off all of the cooking juices (reserve them for the gravy). Spoon the shallots into the cavity and increase the oven to 200C/180C fan/gas 6. Roast for the final 30 mins until the turkey is golden and the thigh juices run clear when pierced with a skewer, or until a digital cooking thermometer reads over 70C. Leave the turkey to rest on a warm platter covered with foil – it will stay warm for about 1 hr. If you want to make turkey gravy, pour the fat off the juices and add the gravy to the roasting tin. Bring to the boil, then pour into a gravy jug. To serve, bring the whole turkey to the table, along with the herbs, if using. Carve onto a hot platter with a little of the hot gravy poured over. Any leftover meat can be frozen in the gravy, or used in leftovers.

The post 1950s Christmas Turkey appeared first on Premier Housekeeping.

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Advice from the 1950s Housewives on the best way to clean a mirror, how to wash the whitest whites and save gas shows the pride they took in keeping a perfect home in an age when cleanliness, thriftiness and ingenuity were elevated to an art form.

Among some of the quirkier entries are placing a cut onion on the plate rack above the cooker to freshen the air when chips are fried and not to throw away empty tea packets without unfolding the bottom because a teaspoonful of tea is generally tucked away inside the folds.

And, to get better value out of your Daily Express, to keep the warm walking home on a freezing day, buy a newspaper and wrap it around your chest and midriff before buttoning the coat.

The book, Pass It On Tips From The 1950s, edited by Scottish journalist Steve Finan, is culled from the columns of the Sunday Post newspaper.

“These tips are a mixture of very useful and heart-tugging nostalgic. You can almost see all those strong women in their sensible shoes, sleeves rolled up, a just-scrubbed kitchen table at their hand.

“They are your mother, your aunt, your grandmother.

“Thrift was greatly valued, but it would seem that labour-saving tips weren’t so popular.

“The culture of the time wasn’t to take shortcuts, it was to do the best possible job in a time of austerity.

“You can’t read this without feeling admiration for the tipsters. However, in a strange way, some of the tips are also very funny.

“This is probably the best Mothers’ Day present it is possible to buy.”

The “Pass It On” column ran for decades every week and housewives, and some men, would write in with clever, innovative and frankly brilliant tips for cooking, cleaning, mending, ironing and saving money.

The contributor of the week’s best tip was rewarded with a half-guinea or a pair of towels, but the prize was only part of the reward.

In those house-proud times, the woman who had a tip printed was regarded as a housewife of distinction. A woman who was thrifty, clever and kept her home spick and span.

The legend in The Sunday Post office (although never proved) was that when the Queen Mother was in residence in Scotland she read the paper, and her favourite part was the Pass It On tips.

She would regale the rest of the family and staff with the homely and clever advice.


1 – To clean behind a wardrobe too heavy to move, put a dust sheet over the top at the back and pull it from side to side, working to the bottom. Dust and fluff come down with the sheet and is easily gathered up.

2 – Put table tennis balls that are dented into a bowl and pour boiling water over them. This takes the dents out.

3 – After pouring boiling water from an electric kettle never leave any below the element. Always fill up with cold water. This helps to keep the kettle in good condition.

4 – Place a feather pillow at children’s feet in bed. Then you’re sure they’ve warmth without fear of burns from a too-hot bottle.

5 – Before boiling potatoes in their jackets, cut off a thin strip of skin right around the centre of each. After being boiled, the remaining skin will slip off easily. This prevents waste of the best part of the potato, which is next to the skin.

6 – To clean a smeary windscreen or window, wet it, then rub with a penny. Chamois in the usual way.

7 – When toasting or frying cheese, Sprinkle it with a drop of milk to prevent it going tough and leathery.

8 – If the tea has to be carried in a flask, it is better to carry tea bags. Fill the flask with boiling water and pop in a tea bag just before required. Let it infuse for a few minutes. This gives much fresher-tasted tea.

9 – When examining nylons for ladders, wear a dark glove. Flaws can be seen more easily and the glove prevents stockings catching on fingernails.

10 – The unsightly spotting and clouding that spoils a mirror is caused by damp penetrating the silvering at the rear. A protective measure is to coat with varnish the back of a recently-purchased mirror.

The post Tips And Tricks From 1950s Housewives appeared first on Premier Housekeeping.

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Pumpkin pie has a variety of spices in it such as cinnamon, nutmeg, ginger and allspice. These are combined with the rich flavour of pumpkin which is a great deal like the flavour of winter squash combined with sweet potato. When you add in sweet condensed milk and eggs and bake it, it tastes wonderful.

Pumpkin “pies” made by early American colonists were more likely to be a savory soup made and served in a pumpkin than a sweet custard in a crust. It was not until the early nineteenth century that the recipes appeared in American cookbooks or pumpkin pie became a common addition to the Thanksgiving dinner.

Classic American pumpkin pie with an easy flaky crust and a creamy spiced pumpkin filling using wholesome ingredients only.
Author: Delphine Fortin
Recipe type: Cakes and Pies
Cuisine: American recipes
Yield: 8 servings
For the crust:
  • 1¾ cup (210g) all-purpose flour
  • 1 pinch of salt
  • ½ cup + 2 Tablespoons (140g) unsalted butter, diced
  • 1 teaspoon granulated sugar
  • ⅓ cup (75 ml) ice-cold water
For the filling:
  • 1 can (15oz/425g) pumpkin puree
  • 3 large eggs
  • 1¼ cups (250 g) dark brown sugar
  • 1 Tablespoon (15 g) cornstarch
  • ¼ teaspoon salt
  • 1½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground clove
  • 1 cup (240 ml) heavy liquid cream, whipped
  • ¼ (60 ml) cup whole milk
  1. For the crust: in a medium-sized bowl, mix together the flour and salt. Dice the butter into small pieces and crumble it with the flour until lumps are the size of small peas. Add sugar and stir well. Pour in the ice cold water, little at a time, mixing with a fork. Finish by hand and shape into a ball. Flatten the dough a little bit, wrap into cling film and chill in the refrigerator for about 30 minutes.
  2. Preheat the oven to 425°F (220°C). Lightly grease a 9-inch (23 cm) pie pan, that is at least 2-inch (5 cm) deep.
  3. Roll the dough into a 13-inch (33 cm) circle and transfer it into the prepared pan. Trim the edges as needed.
  4. Line the pie crust with parchment paper or aluminium foil and fill with pie weights or dried beans. Bake until the edges just start to brown, about 10 minutes. Remove the weights and lining, and bake for another 5 minutes. Remove from the oven and set aside.
  5. Preheat the oven to 375°F (190°C).
  6. For the pumpkin filling: in a medium sized bowl whisk together the pumpkin puree, the eggs, and brown sugar. Add the cornstarch, salt, spices, whipped cream and milk. Whisk vigorously until everything is combined; the filling will be slightly thick.
  7. Pour filling into the pre-baked crust and bake for 35 to 40 minutes, covering with foil at halftime to prevent the edges from burning.
  8. Transfer pie to a wire rack and cool for 3 hours. Serve with whipped cream.

The post The Classic Pumpkin Pie appeared first on Premier Housekeeping.

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Crepes are similar to a wrap but are made fresh. The batter consists of eggs, flour and milk and a few other secret ingredients. The crêpe itself is lightly sweet and takes on the flavour of the fillings. The texture is soft, a hybrid of a tortilla and a pancake more like a french burrito. Here we’re sharing a classic filing and style to boost your morning breakfast!


2 h

8 servings

  • 3 eggs
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 2 cups milk
  • 1/4 cup vegetable oil
  • 1/2 teaspoon ground cinnamon
  • 4 Granny Smith apples, peeled and diced
  • 1/2 cup white sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons water
  • 2 tablespoons cornstarch
  • 1 tablespoon water
  • 1 1/2 tablespoons milk
  • 8 teaspoons vegetable oil, divided


  • Prep 30 m
  • Cook 30 m
  • Ready In 2 h
  • Whisk eggs and salt together in a bowl. Gradually stir flour into eggs, alternately with 2 cups milk until fully incorporated. Beat 1/4 cup vegetable oil and 1/2 teaspoon cinnamon into flour mixture. Refrigerate batter for at least 1 hour. 
  • Mix apples, sugar, 2 teaspoons cinnamon, and 2 tablespoons water in a pot. 
  • Whisk cornstarch and 1 tablespoon water in a small bowl; pour into apple mixture. 
  • Simmer apple mixture over medium heat, stirring often, until thickened, 8 to 10 minutes. Keep warm. 
  • Whisk 1 1/2 tablespoons milk into chilled batter. 
  • Heat about 1 teaspoon vegetable oil in a crepe or frying pan over medium heat. Pour about 1/3 cup batter into the heated oil; tip and rotate the crepe pan until the batter covers the entire area. Cook until the edges begin to curl away from the sides of the pan, about 30 seconds; flip the crepe and continue cooking until lightly golden on the other side, about 30 more seconds. Remove crepe from pan, add more oil, and repeat with remaining batter. 
  • Spoon the apple filling into each crepe; fold crepe over the filling and serve.


Few Fun Facts About Crêpes

A thin pancake cannot get a fancier name than ‘crêpe’.

  • Crêpes are a flour-based food item comparable to pancakes, although notably thinner, and once made, they are often filled with a mixture.
  • The term ‘crêpe’ or ‘crepe’ can refer to a filled one as a dessert, or part of a main meal, and the more specific term ‘crêpes de froment’ refers to those made of wheat flour, while ‘galettes’ refers to those made of buckwheat flour.
  • The term ‘crêpe’ is a French word, that comes from the Old French term ‘crespe’, that originates from the Latin words ‘crispa’ or ‘crispus’, meaning ‘curled’.
  • Flour, eggs, milk and butter are typically the primary ingredients used to make a crêpe, and they are cooked on a hot plate, frying pan or special appliance.
  • Cooking temperature and batter thickness are major factors in crêpe quality, and they can result in bumps and unpleasant texture if cooked poorly or have the incorrect batter viscosit.
  • rêpes as a dish can be made sweet or savoury, depending on the ingredients of the batter and/or fillings or accompaniments, and these can include sugar, lemon juice, egg, fruit, custard, cream, fruit, jam, ham and other meats, syrup, or cheese.
  • Crêpes were originally made of buckwheat flour and eaten as bread, in France’s Brittany in Europe, sometime after buckwheat flour’s introduction to the area in the 1100s.
  • The colour of crêpes ranges from mottled oranges, browns, creams, and yellow shades; and they are generally thin and flexible in nature, which enables the cooked batter to be easily rolled or folded.
  • Numerous crêpe variants and fillings have been seen throughout different communities, particularly in Japan, many European countries and more recently, Western societies.
  • It was only when wheat flour became a widespread, affordable flour type in the 1900s, that it became a popular flour used in crêpes; and the food is now available in restaurants, supermarkets (sometimes frozen), food outlets that specialise in them, or they can be made at home.

The post The Classic Apple and Cinnamon Crepes appeared first on Premier Housekeeping.

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Doughnuts are everywhere. Over the last century, few pastries have inspired as much long-lasting enthusiasm, or as many film and television tributes, as the humble ring of fried dough. But though we’ve been gobbling down doughnuts by the baker’s dozens for years, most of us don’t know that much about their delicious history of the famous Crisco Doughnuts.

You’ve most likely heard of it in the baking world. But what is Crisco? Crisco is a brand of vegetable shortening that was produced by The J.M. Smucker Company in the United States. It was originally introduced in 1911 by Procter & Gamble and was the first shortening product to be made entirely of vegetable oils (cottonseed oil and then later soybean oil).

Today, Crisco products include cooking oil, non-stick cooking sprays, and coconut oil, though when you come across “Crisco” in a recipe, it’s commonly referring to their Crisco shortening product. This shortening can be used instead of butter or margarine in cooking and baking, or it can be combined with either one (or both). Among other things, it’s known for making good pies with a flaky crust, cakes and cookies soft, and frosting fluffy.

“Shortening” sometimes refers to hydrogenated vegetable oil, though more specifically, it refers to any type of solid fat used during the baking process.

The term shortening came about because it coats each protein molecule of flour, which makes it harder for longer strands of gluten to be created. The strands become shorter, hence “shortening.” It’s 100% fat (with no water) so it allows steam to form during the baking process, which leads to more tender baked goods overall.

The lower melting point of butter often causes ingredients to spread once baked. But because shortening has a higher melting point, it helps food to stand taller and retain its shape. It can often be easier to work with and has a longer shelf life than butter. To replace butter with Crisco shortening is easy, just keep in mind that one cup of butter is equal to one cup of vegetable shortening plus two tablespoons of water.

In the 1950s fried just right in pure, sweet Crisco, these doughnuts are sure to be delicately sweet and light… and as digestible as they are delicious!

2 Eggs
1 Cup Suger
1/2 Cup Melted Crisco
1 Cup Milk
4 cups sifted flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg
Crisco for deep frying

Combine beaten eggs, sugar and melted Crisco. Add the milk. Mix flours with the baking powder, salt and nutmeg. Combine the liquid and dry ingredients slowly until they are smooth.

Roll your dough to 1/2” thickness on a floured board. The dough should be soft. Cut with floured doughnut cutter.

Fry doughnuts in Crisco heated fryer. Turn when brown and fry on both sides until golden brown (3 to 5 minutes). Remove and drain on paper towelling. If desired, sprinkle with confectioners or granulated sugar before serving.

The post Crisco Doughnut Recipe from 1950s appeared first on Premier Housekeeping.

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National Raspberry Cream Pie Day is perfect for raspberry lovers.

Raspberries are one of the gems of summer. Sweet and tasty, it is loved by millions of people (and birds, too!) With the arrival of ripe berries, it is time to make and enjoy some of your favourite dessert treats. High on the list for raspberry lovers, is raspberry cream pie.

Make this a super raspberry day on 1st August. Go out and pick your own berries. Then, make a raspberry cream pie. Better still, make one for you, and another to give away to a family member, a neighbour, or a friend. Then, dig in and eat a piece of pie…Yummmm!

This day is in theme with other raspberry holidays in this same time period.  Raspberries are most plentiful this time of year.

Raspberries are the edible fruit of a multitude of plant species in the genusRubus of the rose family.  The name also applies to the plants themselves.

  • Raspberries are woody-stemmed perennials.
  • Raspberries are widely grown in all temperate regions of the World.
  • Raspberries are a very important commercial fruit crop.
  • At one time, raspberries were a midsummer crop, however with new technology, cultivars and transportation,
    they can now be obtained year-round.
  • An individual raspberry weighs 0.11 – 0.18 oz.
  • An individual raspberry is made up of about 100 drupelets.
  • One raspberry bush can yield several hundred berries a year.
  • A raspberry has a hollow core once it is removed from the receptacle.
  • Raspberries are a rich source of vitamin C, manganese and dietary fibre.
  • Raspberries contain vitamin B1, vitamin B3, folic acid, magnesium, copper and iron.

Recipe – takes 30mins and serves 8 

  • 1-1/2 cups crushed vanilla wafers (about 45 wafers)
  • 1/3 cup chopped pecans
  • 1/4 cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 2/3 cup confectioners’ sugar
  • 2 tablespoons orange liqueur
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 2-1/2 cups fresh or frozen raspberries, divided
  • Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate.
  • In a large bowl, beat the cream cheese, confectioners’ sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving.
  • In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.
  • Spread topping over filling. Garnish with remaining berries.
Nutrition Facts

1 piece: 507 calories, 28g fat (14g saturated fat), 70mg cholesterol, 196mg sodium, 61g carbohydrate (46g sugars, 4g fibre), 4g protein.

The post Raspberry Cream Pie Day – Facts and Recipe appeared first on Premier Housekeeping.

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The 1950 FIFA World Cup, held in Brazil from 24 June to 16 July 1950, was the fourth FIFA World Cup. It was the first World Cup since 1938, the planned 1942 and 1946 competitions having been cancelled due to World War II. It was won by Uruguay, who had won the inaugural competition in 1930. They clinched the cup by beating the hosts Brazil 2–1 in the deciding match of the four-team final group. This was the only tournament not decided by a one-match final. It was also the first tournament where the trophy was referred to as the Jules Rimet Cup, to mark the 25th anniversary of Jules Rimet‘s presidency of FIFA.

6 Amazing Facts 


In a world still feeling the effects of war, the FIFA World Cup headed to Brazil. Inaugural winners Uruguay returned to the competition for the first time since 1930, beating the hosts in the final match and producing one of football’s famous upsets.


Ahead of Brazil 1950, the Trophy had renamed the Jules Rimet Cup in honour of the tournament’s founder. It would be the only World Cup without a knockout system, with the four group winners progressing to a final four-team group.


1950 marked the first time a British team took part at the tournament, as the game’s founders had boycotted the first three global finals. England and Scotland secured World Cup berths as the top two teams from the British Home Championship, but the Scots withdrew ahead of the tournament.

The Miracle of Belo Horizonte

In their second fixture, England were the victims of one of the World Cup’s biggest shocks when they were defeated 1-0 by the USA, a team of semi-professionals. Joe Gaetjens’ first-half goal was all that separated the side

National Tragedy

Brazil’s hopes of a first world title were shattered when Uruguay’s Alcides Ghiggia scored the winning goal in a game known as the Maracanazo (Maracana disaster). “Only three people have silenced the Maracana,” Ghiggia said of the goal. “The Pope, Frank Sinatra and me.”


The defeat to Uruguay would have far-reaching consequences for Brazil. As well as abandoning their white jerseys, eventually replaced by the now-iconic yellow, A Seleção went nearly two years without playing a match. They would be present at Switzerland 1954, however.

The post 1950 FIFA World Cup Shocking Facts appeared first on Premier Housekeeping.

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