Memories of the processed food generation

Whenever we visit grandparents, my daughter Ava and I love looking through their vintage cookbooks, particularly ones from the 1950s through the 1970s. It’s like stepping into a different world where “hostesses” serve “festive” foods and fondue makers are a reasonable thing to own.
There are oddities like “brains and eggs,” elaborate Jell-O concoctions and lots of processed food recipes like one for an ersatz spaghetti sauce consisting of two ingredients