Sometimes I just don't understand home economists. How do they come up with some of the crazy recipes you find in cookbooks and magazines? Do they think nobody will notice that they've completely come off the rails? Do they have any idea what a kid's face would look like if on their birthday they were served a bowl of cream of mushroom soup with a candle floating atop a piece of toast stuck in place with peanut butter? Do they think this kid would ever get another kid to come to one of their birthday parties again?
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This page is from Cooking with Soup published by Campbell's in probably the 1960s or '70s.
Looking for something to serve the kiddies before the unveiling of the Cream of Birthday soup? How about creamed corn with bologna? Mmmm mmmmm good!
I won't even comment about "swirly soups" being exciting. Nor will I ever cut a piece of cheese to look like an animal.
This is why I only took one year of Home Economics in high school. I was just too snarky for it.