Wizard of Id by Parker and Hart

Wizard of Id

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  1. AussieDownUnder

    AussieDownUnder said, over 3 years ago

    Could have been cloudy with a chance of meatballs.

  2. Alexikakos

    Alexikakos said, over 3 years ago

    Somebody could have made these at home.

    From: “Woman’s Day Collector’s Cook Book (revised and enlarged)
    Published by: Simon and Schuster, New York
    SBN: 671-21986-3


    4 envelopes unflavored gelatin
    1/8 teaspoon salt
    2 tablespoons lime or lemon juice
    3 drops yellow, green, or red food coloring
    1 teaspoon orange or lemon extract

    Sprinkle gelatin in 3/4 cup cold water in saucepan.
    Let stand 5 minutes, then add 3/4 cup boiling water, 2 1/4 cups sugar and the salt.
    Bring to a full boil over low heat, stirring.
    Remove from heat and stir in remaining ingredients.
    Pour into 8” square pan rinsed with cold water.
    Let stand at room temperature overnight.
    Next day, dip pan in hot water for a moment to loosen mixture.
    Turn out onto waxed paper sprinkled with sugar.
    Cut in squares and roll in sugar.
    Makes about 1 1/2 pounds.

  3. Margaret Evans

    Margaret Evans said, over 3 years ago

    Alexikakos is just full of recipes today!

  4. Bruno Zeigerts

    Bruno Zeigerts said, over 3 years ago

    Or raining cats and dogs.
    Or raining women, hallelujah!
    (Yeah, I know those are the wrong lyrics… but like hell I’m going to post the correct ones!)

  5. edclectic

    edclectic said, over 3 years ago

    Most weather persons are challenged enough to predict daylight without the aid of satellites and computers.

  6. Paul Rozeboom

    Paul Rozeboom GoComics PRO Member said, over 3 years ago


    I hope they turn out better than what my Mother once made: home made marshmellows and ketchup. Probablay a result of living thru the depression. I pleaded for store-bough ketchup

  7. Schrat

    Schrat said, over 3 years ago

    @Bruno Zeigerts

    Hm! Naked? Beautiful?
    I would know what to wear then.
    But this would go too far here.

  8. Jim Cos

    Jim Cos said, over 3 years ago

    Easy there Wiz, at terminal velocity, them things can be lethal!

  9. Alexikakos

    Alexikakos said, over 3 years ago

    “Well, he’s full of something …

    Beans, maybe ? (cue another recipe …)"

    Others might say I’m full of what the beans produce. But as has been said many times, you don’t have to read anything you don’t want to.

    From: Favorite FAVORITE FAMILY RECIPES from the
    By: Mary Emma Showalter
    Published by: Herald Press, Scottsdale Pennsylvania
    International Standard Book Number: 0-8361-1682-8

    Baked Beans

    4 cups navy beans
    3 teaspoons salt
    1 onion minced
    1/2 cup molasses
    2 teaspoons mustard
    1/4 teaspoon ginger
    1/2 cup catsup
    1/2 pound salt pork or bacon

    Soak beans overnight in cold water.
    Drain and add 2 1/2 quarts fresh water and minced onion. (≈ 2.36 litres)
    Cook slowly until the skins burst.
    Drain and save liquid.
    Mix molasses, seasoning and catsup.
    Add 2 cups of liquid from the beans.
    Place a piece of pork in the bottom of the bean jar or baking dish.
    Add the beans and place the remaining pork on top.
    Pour molasses mixture over beans.
    Add enough water to cover.
    Bake with cover on for 5 hours at 300°.
    Remove cover the last 30 minutes.
    Add water as necessary during cooking process.
    Serves 10.

    Catsup (Tomato)
    1/2 bushel ripe tomatoes (26 1/2 lbs.)
    2 large onions
    6 peppers, red or green
    1 bunch celery, chopped
    4 sticks cinnamon bark
    1 tablespoon whole cloves
    2 tablespoons salt
    2 teaspoons celery seed
    2 teaspoons ground mustard
    1 teaspoon paprika
    2 cups sugar
    3 cups vinegar

    Cut the tomatoes into quarters. Do not peel.
    Crush only enough to remove a small portion of juice.
    Bring to a boil and cook for 3 minutes.
    Pour through a sieve and let drain without crushing.
    Cook onions, celery and peppers until tender and press through a sieve.
    Mix tomato pulp with other strained vegetables.
    Combine sugar, salt, and vinegar.
    Tie spices in a bag and add to liquid.
    Boil liquid for five minutes, add vegetable pulp and simmer for 30 minutes.
    Pour into hot jars and seal.
    Makes approximately 14 quarts. (≈13.2 litres.)

    There is many a commercial brand using variations oj both these recipes.

  10. exoticdoc2

    exoticdoc2 said, over 3 years ago

    You don’t have to work at it. The weatherman are plenty wrong with their guesses as it stands.

  11. Phatchick

    Phatchick said, over 3 years ago

    Heading outside with a bucket!

  12. Skywatcher68

    Skywatcher68 said, over 3 years ago

    @Paul Rozeboom

    Yeah, my parents grew up during the depression. I sure was glad when Dad stopped making his own spaghetti sauce and went to the store instead.

  13. potrerokid1532

    potrerokid1532 said, over 3 years ago


    I make my own spaghetti sauce. That store-bought garbage gives me heartburn!!!!! My homemade stuff is FAR LESS ACIDIC!!!!!!!!!!!!!!

  14. MPeters

    MPeters said, over 3 years ago


    The best spaghetti sauce is homemade. My mom never bought it.

  15. Schrat

    Schrat said, over 3 years ago


    I agree with you. I am famous for my Sauce Bolognese.

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