WESSON OIL – EVERYDAY RECIPES – 1930

WESSON OIL – 1930

Introduction

If you have ever made French Dressing or mayonnaise with Wesson Oil you think of it as a delicious salad oil. It is.

If you have ever made biscuits or pie crust or cake with it you think of Wesson Oil as an excellent shortening. It is.

If you have ever fried anything in Wesson oil you think of it as the ideal fat for all frying. It is.

Wouldn’t you rather make your pastry and biscuits with a shortening so bland and delicate that it is good enough to eat by itself? Or to fry in a fat that is choice enough for the finest salad dressings? Then you will want to know more about Wesson Oil.

Wesson Oil is a delicious salad oil that is just right for every cooking – for panfrying, deep frying, cakes, hot breads, pie crust, the enriching of vegetables and as a base for all kinds of delicate salad dressings. When you’ve used Wesson Oil for cooking as well as for salads, you realize what a convenience it is to have in one can an oil that has so many uses. Instead of two or three or four pails or bottles or dishes on your pantry shelf, you an have one can of Wesson Oil. And from that single can you can pour a very wholesome frying, fat, an excellent shortening and a perfectly delicious salad oil.

Wesson Oil (1) – 1930

  
Wesson Oil (2) – 1930

Wesson Oil Pie Crust

1/2 cup Wesson Oil                                2 cups Bread Flour or
1/3 cup ice water                                       2 1/4 cups Pastry Flour
1 tsp. Baking Powder                              1 tsp. salt

Pour the oil and ice water into a bowl. Beat with a fork or with a rotary beater until thoroughly mixed. Add the dry ingredients which have been sifted together. Stir with a fork, knead lightly into shape and roll. Use as two single crusts or for a double crust pie (flour should be shifted once before measuring).

Wesson Oil (insert) – 3 – 1930

I bought this attractive 46-page recipe pamphlet in 2003 for $3.00. It measures 5 1/4 x 7 1/4” and is very good condition. Today’s value should be $6-$7.

That’s it for today folks. Be sure to subscribe to this blog so I can send you my cookbook – “100 Unique Recipes from the Past.

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CREAM OF WHEAT – 2

The Cream of Wheat Story

(From “Ideas: That Became Big Business” – 1959
Editor: Clinton Woods)

(From ‘50 Ways of Serving Cream of Wheat’ (1) – 1924)

Americans eat more cereal foods for
breakfast than all the rest of the world.
This is how one well-known breakfast food,
devised in an effort to save a nearly bankrupt
flour mill, grew into a great American business.

Like many other American institutions, “Cream of Wheat” started in a very small way but with a sound idea and the vision and determination to build a worth-while business.

One almost-victim of the Panic of 1893 was a small flour mill in Grand Forks, North Dakota, owned and operated by a group of men headed by Emery Mapes, George Bull, and George Clifford. These men had fought to keep their milling business alive during the dark days of the Panic and had come through with only the bare bones of that business left. They had little operating capital remaining to keep them going. Even in those days flour milling was a tough, competitive operation for men with little capital.

About this time, it happened that Head Miller Tom Amidon was able to sell his partners on the idea of producing for profit a “breakfast porridge” which he had used at home and had found much to his family’s liking. Amidon’s “porridge” was that part of the wheat taken from the first break rolls of the flour mill. The partners agreed to let Amidon pack some of this cereal and ship it in a car of flour going to the fir’s New York brokers, Lamont, Corliss & company.

The funds of the milling company were now so low that Amidon had to cut the cardboard for the cartons by hand, label the packages himself, an crate them in wooden boxes made up from waste lumber. Mapes, who had once been a printer, found among his stock of old printing plates a suitable illustration to brighten up the package. It revealed figure of a colored chef holding a saucepan over his shoulder and was the ancestor of the company’s present-day widely-known trademark.

Next came the name for the product. Someone suggested the purely fanciful name, “Cream of Wheat” -  a happy choice for appetite appeal. And so the labels for the newfangled breakfast food proudly bore the name “Cream of Wheat”.

Within twelve hours after the arrival of the first shipment of “Cream of Wheat” in New York a telegram was received from Lamont, Corliss saying…”Never mind shipping us any more of your flour, but send a car of “Cream of Wheat.”

“The best part of the whole wheat berry.” That’s what Tom Amidon, first factory superintendent, used to call the raw material from which “Cream of Wheat” is made. The endosperm of hard wheat of high protein content is the raw material used in the manufacture of ‘Cream of Wheat”. This is the product of the first break rolls of the flour mill—the “top of the stream” which is the source of flour of the highest grade. Consequently, each flour mill supplying raw material can take off only a small portion of this stream for us in making “Cream of Wheat”. Also, no one mill could supply enough of this material. The requirements for granulation and freedom from flour dust, bran particles, and other impurities are necessarily so strict that a blend of raw materials from many mills is essential to the manufacture of “Cream of Wheat”.

In 1897 the demand for “Cream of Wheat” had completely outgrown the producing capacity of the small plant a Grand Forks and the business was moved to Minneapolis, then the best source of necessary raw material and a good shipping point with advantageous freight rates to other parts of the country. The original Minneapolis plant was soon outgrown, too, and in 1903 the company moved to its own new building at First Avenue North and Fifth Street, a familiar Minneapolis landmark which housed the “Cream of Wheat” plant until 1928.

Because the need for a larger and more modern building with up-to-date equipment and better transportation facilities, the present plant of the Cream of Wheat Corporation was build in 1927. This building is an ideal plant for cereal manufacture. The raw material is delivered in freight cars on one side of the building and is emptied into hoppers on the first floor. It is then elevated to the fifth floor from where it works it was down through the many stages of manufacture back to the first floor and is automatically delivered, properly packaged, into outgoing freight cars on the other side of the building.

In addition to the Minneapolis plant, the company has maintained a modern plant at Winnipeg, Manitoba, Canada since 1915 to handle its rapidly growing Canadian business, including shipments to British Possessions outside Canada.

(From ‘50 Ways of Serving Cream of Wheat” (2) – 1924)

This attractive brochure measures 4” x 7” and contains 32 pages. Estimated value is $35-$40.

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CREAM OF WHEAT

(From “The Public Accepts”, by I.E. Lambert – 1941)

When Mr. Tom Amidon began making “Cream of Wheat” in a small flour mill at Grand Forks, North Dakota, in 1895, he established a new technique in grocery merchandising by introducing food packaging. The trade-mark, “Cream of Wheat,” was coined but there is no record as to whose imagination supplied the name.

The Story of “Rastus”

The story of “Rastus,” the negro chef, whose picture appears in the advertising and on the cartons with the words, “Cream of Wheat,” is better known. A crude picture of a negro chef was used on the label when “Cream of Wheat” made its first appearance on the market. The picture came from a miscellaneous lot of printing material owned by one of the officers of the Milling Company, who had been formerly in the printing business. This original label was used for about ten years, but the executives of the company were never entirely satisfied with the picture of the chef. Then one day, Mr. Emery Mapes, a company officer at that time, while having breakfast a Kohlsaat’s restaurant in Chicago, saw there a handsome negro waiter. The idea immediately struck him that a picture of this negro waiter would be a better display on the label than the crude picture then being used. For the sum of five dollars the negro agreed to be photographed, and since that time his face has appeared as the well-known “Cream of Wheat Chef.” From the day the photograph was taken, no one in the Cream of Wheat organization has come in contact with this negro waiter. Many have represented themselves as being the original “Rastus,” but the imposters have been detected.

“Cream of Wheat,” which appears so frequently on many breakfast tables, is now manufactured by The Cream of Wheat Corporation, of Minneapolis, Minnesota.

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National Pork Board – 2006

State Fair
Prize-Winning Pork Recipes

This brochure that I’m presenting today is one of the nicer newer ones that I happily added to my collection. The quality is unsurpassed! The layout, colors, content, and paper quality are amazing. Each page is a heavy, high-gloss paper. It measures 5.5” x 8.5” and contains 38 pages and 48 recipes – one from each state representing ‘blue-ribbon’ award-winners. It also contains a handy-dandy cooking guide.

“Each recipe has only five ingredients plus pork (salt, pepper, water and oil don’t count) and were judged the best for getting a creative dinner together fast.”

Newer recipe brochures are just as collectible as the vintage ones. I’m always on the lookout for free brochures and recipe cards when I shop at Safeway, Albertsons, or any other large supermarket.

This particular brochure was free for the asking. You might want to check out their website and request some of their offerings:

www.TheOtherWhiteMeat.com

One other thing…when you receive a collectible brochure through the mail, I suggest that you carefully open the envelope and store both the pamphlet and envelope in a clear plastic sleeve. I believe that the addition of the mailing envelope adds value to the pamphlet. I get my plastic bags from Bags Unlimited and have found that the 2 mil new ‘Comic Bags’ are perfect for any pamphlet up to 6” x 9”.

www.bagsunlimited.com/

National Pork Board (1) – 2006

National Pork Board (2) – 2006

National Pork Board (3) – 2006

Well folks, that’s about it for today. Remember to leave me your name and email so I can keep you informed of future postings. By doing so, you’ll receive a free download of “100 Vintage Recipes from the Past”.

Until Next Time,

Tim

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PURITY ROLLED OATS – 1917 Pamphlet

PURITY ROLLED OATS – “Vintage Black Arts” – 1917

I remember with fondness the days of my youth and waking up to mom’s great breakfasts of waffles or pancakes. Sitting on the table along side my breakfast plate was the famous (and highly collectible, I might add) Aunt Jemima syrup dispenser with the head that tipped back so you could pour the syrup. What memories. Later the Aunt Jemima salt and pepper shakers appeared. And who can forget the ‘Cream of Wheat Man’?

Cream of Wheat – 1924

Any advertising piece with the Cream of Wheat Man is considered highly collectible…and valuable. I purchased this piece in 2003 for $12.00 – A Great Value! Today’s estimated value is $45-$55. The pamphlet measures 4” x 7” and contains 32 pages. It’s one of my favorites and I’ll feature it in one of my upcoming blog postings.

PURITY ROLLED OATS and PURITY CORNMEAL
Two Great American Foods

Purity Rolled Oats (1) – 1919

Purity Rolled Oats (2) – 1919

“If American cookery may be said to have a tradition, and if you pursued that tradition to its source, the trail would lead to one of those fine old Southern mansions, looming out of the picture landscape, spacious, white and colonial. In fact, it would take you right around the backway, and there suddenly drop you –in Mammy’s domain.

“Midst pots and pans and picaninnies, you would find her fat, black self, working the magic that has earned undying fame for “southern cooking.

“Mammy does everything in a distinctly American way. She uses distinctly American products. Her great favorite, her heritage from equally fat, equally black ancestors, is “cawn.” She accomplishes the most amazing feats with “cawn,” each more delicious than the other.

“Mammy’s great modern favorite is rolled oats. That fragrant, steaming bowlful with which she inaugurates breakfast is merely Exhibit A in her rolled oats repertoire.

“Gems from Mammy’s Southern Kitchen”, from the Purity Oats Company, of Keokuk, Iowa was printed in 1919. I paid $6.00 for it in 2003 and because of its condition and rarity I value it today at $25-$30. The pamphlet measures 5” x 6.75” and contains 60 pages.

Well folks, that’s about it for today. Until next time, don’t forget to leave me your name and email and get the free cookbook download.

Tim

Technorati Tags: Black Advertising, recipe pamphlets, Purity Rolled Oats, Cream of Wheat, recipes, vintage recipes, vintage advertising, cornbread, vintage graphics, Purity cornmeal, African-American

SUNNY CANE SUGAR – 1937

 Die-Cut Recipe Pamphlet

In a previous posting I mentioned how the value of a recipe pamphlet is determined in part, to its uniqueness. Die-cut pamphlets are just one type of unique design that has allowed many recipe pamphlets to grow in value for collectors.

This particular pamphlet – “Sunny Cane Sugar” is not only a unique, collectible pamphlet, it’s also a really good vintage cookbook containing approximately 125 recipes, an interesting history of sugar and the manufacturing of sugar, and a ton of hints for using the product. Graphics are somewhat limited but the 88 page die-cut recipe recipe pamphlet is a real keeper. I purchased it off of eBay in 2003 for $8.75 (with shipping) and value it today at $18-$20. The pamphlet measures 6” x 4”.

Sunny Cane Sugar(1) – 1937

Sunny Cane Sugar

The History of Sugar

Sugar today plays such an important part in our daily lives and is such a necessity that few have ever considered how changed our modes of living would be without it.

Modern menus which have contributed so much to the health and happiness of humanity would never have been possible without sugar. Imagine, if you can, a day without this essential. Bread, rolls and muffins, as we know them, would be missing as would also cookies, pies, cakes, jellies, ready-to-eat cereals, sauces, flavorings, dressings, syrups, many beverages and most desserts.

There are references to sugar cane in the Old Testament as “honey bearing reeds,” but knowledge regarding it was most limited. Honey was the most generally used sweetening agent of ancient races, but even this was so scarce that they dreamed of “The Promised Land” as “a land flowing with milk and honey.”

The art of making sugar from sugar cane is accredited to the Bengalese about 400 A.D. and information regarding “Indian Salt,” as it was called, was brought back to Europe by those few adventurous travelers who had journeyed that far successfully.

Knowledge of sugar-making spread westward into Arabia, Persia and Egypt. The Crusaders encountered it here during the Middle Ages and small quantities were brought back to European countries as a curiosity for Royalty.

Cultivation of sugar cane spread rapidly throughout the world following the explorations and discoveries of the fifteenth and sixteenth centuries. The Spanish, the French and the Portuguese all introduced this highly desirable commodity into tropical countries under their control, where humidity and fertility permitted its cultivation. It was introduced into Cuba as early as the sixteenth century, but was not introduced into Louisiana until 1751 by Jesuit priests who carried it from San Domingo.

Sugar, a curiosity of the fourteenth century, had become the luxury of kings and queens in the eighteenth century. Indeed as late as 1842 sugar was far too expensive to be considered in any other class than a luxury. An old hand-bill printed at that time, listing the prices of food commodities in London, gives the market price of sugar at $2.75 per pound!

If sugar refining processes had not been vastly improved and made a thousand-fold more efficient, sugar might still be selling at this price. But, thanks to modern science and increased efficiency, the price has been steadily lowered and consumption increased until today sugar is a necessity of life and one of the largest single items of food to pass through the hands of wholesale and retail grocers.

The W.J. McCahan Sugar Refining & Molasses Co. – 1937

Sunny Cane Sugar(2) – 1937

Roast Cured Ham

Wash and dry a 12 lb. Cured Ham. Place in roaster, fat side up, cover bottom of pan with hot water, about 1 quart. Cover roaster and bake in a slow oven, allowing not less than 21 minutes to the pound. When more than half done remove the the rind. Sprinkle the fat surface with 1 teaspoonful mustard and 1/2 teaspoonful paprika, add 1/2 cup vinegar to liquid in the pan and continue cooking, basting frequently. About 3/4 hour before serving sprinkle fat surface with 1/2 cup Sunny Cane “Old Time Brown” sugar, dot with whole cloves. Place about six washed and cored red apples around and continue baking uncovered without basting.

Well folks, once again I thank you for stopping by. If you’re new here, please leave your name and email so I can keep you informed of new postings. New subscribers will also receive a free download of my popular vintage cookbook – “100 Unique Recipes from the Past”

Tim Mack

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GOOD LUCK CANNING RINGS

GOOD LUCK CANNING RINGS

Probably two of my more historically interesting recipe pamphlets are the Good Luck Jar Rubber Rings pamphlets from ca. 1915-1920. The company – Boston Woven Hose & Rubber Company of Cambridge, Mass. adopted a rather unique trademark. Not that there’s a whole lot of interesting recipes from the pamphlets, but the advertising and historical information are quite interesting.

Good Luck Canning Rings – ca. 1915

Notice anything unusual about the cover? You got it! The Swastika! Here’s what the company has to say about their trademark:

THE STORY

of the

“SWASTIKA”

“The oldest “Good Luck” symbol in the world”

“There are many emblems of “Good Luck.” the rabbit’s foot, the horseshoe and the four-leaf clover have long served to satisfy the imaginations of the superstitious, but the ancient Swastika design is by far the oldest sign of “Good Luck” known to mankind.

“Its exact age will probably never be known, but sufficient proof of its antiquity may be obtained from the fact that the name is derived from the ancient Sanskrit language, where it stood for “well-being” or, as we more popularly term it today, “Good Luck.”

“History records the use of the “Swastika” as early as the 13th century BC., where from ancient Troy it traveled east into China, India and Japan, and west into Greece, northwestern Europe, Iceland and the Americas north and south. In later centuries its use must have been general throughout practically the whole world, a fact borne out by excavations in various parts of the globe.

“It may often be seen tattooed on the arms of Chinese and Japanese sailors as a protection against the “Evil Eye,” while in ancient China, it was considered a sign of great fortune if a spider should by chance weave this design into his web on the seventh day of the seventh month of the year. To the North American Indians it represented the four winds of Heaven and is found on shell ornaments and stone idols closely resembling statues of Buddha which have been excavated in various parts of the United States, while in later years the Pueblo and Navajo tribes made use of this design in their pottery, blankets, rugs and bead work.

Good Luck Canning Rings – ca. 1915

“The Egyptian Meander, a design frequently seen in the borders of red and white tablecloths and widely used in architecture, is said to be adapted from the Swastika, while our Persian rugs, as well as napkins and other household linens frequently contain this ancient symbol either in its original form or in one of its many adaptations.

“Today the “Swastika” is used more widely than ever before as a sign of “Good Luck” and a symbol of happiness and success.”

from “Good Luck In Preserving” ca. 1915

Good Luck Canning Rings – ca. 1915 (back cover)

Cold Pack Canning – ca. 1920

My-Oh-My! How this language of ours has changed over the past 90 years. Maybe that’s why they put this on the back cover(?)

Cold Pack Canning –ca. 1920 (back cover)

Inside each of the advertising brochures are handy-dandy, perforated, stick-on labels for your finished canned food. How would you like to give your aunt Mabel a jar of your famous blueberry jelly with one of the following labels? Ouch!

Good Luck Canning Rings – ca. 1920

Advertising brochure #1 measures 6.25” x 3.5” and contains 13 pages plus 4 pages of labels. I purchase these in 2003 for $4.50 and $5.00. They are very rare and the ones I have are in excellent condition so I place a value on each of $20-$25.

Advertising brochure #2 measures 6” x 3.5” and contains 33 pages plus 4 pages of labels.

Well folks that’s about it for today! Hope you enjoyed you weird history lesson. Be sure that you leave your name and email below so you don’t miss my next posting. Remember too – you’ll get a free download of “100 Unique Recipes from the Past” when you sign-up.

Tim Mack

Technorati Tags: advertising pamphlets, recipe brochure, recipes, vintage recipe brochure, Swastika, good luck, canning, canning rings, preserving foods, Boston Woven Hose & Rubber Co.

MAZOLA OIL – 1939

The Mazola Salad Bowl – 1939

I’ve mentioned in other postings how the use of children or cartoon characters can greatly enhance the value of recipe pamphlet. The advertisers knew that if the pamphlet was colorful and attractive and contained clips of cute kids, folks would hang onto the pamphlet and not throw it in the trash burner or wood stove. Another feature that enhances the value (and keepability) of an advertising pamphlet is its uniqueness; and die-cutting is one such tool.

Vintage Mazola Die-Cut Recipe Pamphlet

Mazola Salad Bowl (1) – 1939

This vintage recipe pamphlet was published by Corn Products Refining Company of New York in 1939. Based upon it being fairly available in the marketplace, I can only assume that the features of uniqueness, colorful graphics, and good recipes, made this a household keeper back in 1939. The pamphlet measures 9.25” high and is 6” wide. It contains 32 pages. Depending upon the condition, I value this pamphlet at $25.00.

Colorful Graphics

On the bottom of each right-hand page of the vintage pamphlet there are alternating colored and black and white pictures of various salads.

Mazola Oil(2) – 1939

Black and White Graphics

Mazola Oil(3) –1939

Mazola Oil

Mazola Oil(4) – 1939

Well folks, that’s about it for today. A warm welcome to all the new subscribers since last time we visited! If you’re new to the blog and just kinda’ stumbled upon it, be sure to subscribe below so you don’t miss any new postings. When you subscribe you get a free, unique vintage cookbook to download.

Tim Mack

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JELL-O – “The Delicious Dessert”

Vintage JELL-O Pamphlet – 1902

It’s not often that I can share with you an entire recipe pamphlet in full, vivid color. Not all vintage pamphlets are the size of most cookbooks. Take this JELL-O advertising pamphlet for example: It contains three pages! Granted, there are no recipes, nor techniques enclosed other than telling us that it can be prepared in two minutes.

JELL-O (1) – 1902

This unique advertising pamphlet is die-cut and measures 4” wide x 3.5” high. I purchased it in 2003 for $.35 and value it today at $8-$10.

JELL-O (2) – 1902

JELL-0 (3) – 1902

_____

Sorry about the short posting today, but have a full-slate of “non-cookbook” chores to do today. Don’t forget to sign-up below and download the free “thank-you” cookbook – 100 Unique Recipes from the Past

By the way, did you know that the only food that doesn’t spoil is honey.

Tim

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MILK – WHITE GOLD IN COOKING

MILK IN COOKING

I’ve always had a love and fascination with advertising; especially small business advertising; and especially vintage small business advertising. I believe that’s where my love of vintage recipe pamphlets and old food brochures come from.

One of the neater recipe pamphlets that entered my collection is called “White Gold in Cookery” copyrighted 1929. It was written by Ina and Bess Rowe apparently as an advertising giveaway for the dairy industry. Small dairies would purchase the piece in bulk and have their names imprinted on them. In this case it was Larson’s Dairy – Phone 1228, if you’re interested.

The piece that I’m featuring here was apparently a combination recipe pamphlet and 1943 calendar. The calendar somehow hung from the bottom of the pages. The bottoms of the pages have perforations where the calendar was apparently torn off showing the next month. I’m not certain how this looked and would really be interested in learning more if any of you out there have a copy of this pamphlet.

Another unique feature of this pamphlet is the hinged metal clasp on the right side. I scanned the book with the clasp open to show you – very unique! Unlike most advertising pieces that get thrown away unless there’s some good recipes inside, a calendar keeps on working for at least a full year…and in this case, 80 Years! Also notice the clever use of children and dogs on the cover. And, to add value to this advertising piece, there’s some really good recipes inside (using milk and dairy products, of course). 

 White Gold in Cookery – 1929

The recipe pamphlet/calendar measures 6” x 8.5” and contains 28 pages. I purchased the pamphlet six years ago on eBay for $5.00 and value it today at $20-$25. 

White Gold in Cookery (2) – 1929 

Sample Recipes

Individual Chicken Pies (for 4)

Combine 1 cup “Biscuit Mix” and 1/3 cup milk. Knead lightly for about 20 strokes. Pat out to a half inch in thickness and cut with a biscuit cutter, smaller than the top of the casseroles to allow steam to escape around the edges. Bake in a hot oven (425 degrees) for about 12 minutes or until the biscuits are done.

Biscuit Mix

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MOLASSES

GRANDMA’S MOLASSES

GRANDMA’S OLD FASHIONED MOLASSES RECIPES

– 1922

While not as popular of food today as it was in the early 1900’s, molasses is still a staple found in most pantries today. Unfortunately it’s a healthy, high-energy food that is often often overlooked by today’s cooks. I don’t think to use molasses unless I’m recreating an “old-fashioned” cookie recipes from one of my vintage cookbooks. I can’t tell you how long the dusty old bottle has remained untouched in my pantry. Thankfully the food cops aren’t out checking my cupboard shelves for expiration dates. In fact, I just checked and found that my old bottle didn’t even have an expiration date…it just seems to last forever!

Grandma’s Molasses -1922

This 1922 recipe pamphlet measures 5.5” wide and 7.25” high. It contains 28 pages. Depending, of course, on its condition, the value of this pamphlet is $15-$20. I don’t remember where I picked it up, but the price inside the cover shows that I paid $2.00 for it. Not a bad deal. I don’t want you thinking that all of the pamphlets were great deals and that the values increased astronomically. They didn’t. The pamphlets that I’ve been sharing with you are ones that especially like – for one reason or another. It might be sentimental; it might be the colored graphics; or it might even be for the recipes. Other than the cover of this item, there are no other graphics…but there are some neat recipes (see way below).

Just how healthy is molasses? Here’s the introduction from the 1922 Grandma’s Molasses recipe pamphlet:

Grandma’s Molasses – 1922

Original Molasses Doughnuts

1 1/2 cups sugar
1 egg
1 1/2 cups corn meal
1/4 cup Grandma’s Molasses
2 cups milk
1 level tablespoon salt
4 level teaspoons baking powder
2 tablespoons melted lard

Beat egg, add molasses and milk and melted
lard. Add dry ingredients, using pastry flour to
make stiff enough to roll, and fry in deep fat.

“Use only Grandma’s Molasses for Best Results”

Smoked Shoulder

Put a 5-pound shoulder in a pan of cold water.
Let it soak an hour. Remove to a kettle, cover
with cold water, and add 1/2 cup of Grandma’s
Molasses. Boil until tender. Remove from the
kettle, remove the outer skin, and score the fat.
Mix 1 tablespoon brown sugar, 1 teaspoon dry
mustard, 1/4 teaspoon black pepper, 1/4 teaspoon
salt, and 1/2 teaspoon flour. Wet with vinegar to make
a paste. Spread over the top of the shoulder, put in
oven to brown. Serve with slices of pineapple.

+++++++++++++

Well folks, that’s about it for today. Hope you enjoyed. Don’t forget to subscribe to this blog so you don’t miss out on the free thank you cookbook – “100 Unique Recipes from the Past”.
You can get more details on the book by clicking the above link. This cookbook is instantly downloadable when you subscribe. I’ve been receiving some nice comments from my readers about the book…and I thank you for those.

You can subscribe either on the above link or leave your name and email address below:

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GENERAL ELECTRIC: The “Silent Hostess” Treasure Book – Vintage Cookbook – 1931

Vintage Treasures from General Electric

General Electric – 1931

This vintage cookbook from General Electric is a real “quality” cookbook. It has a hard cover and is stitched in the antique method. The book contains quality advice; great recipes; and wonderful, colored graphics. It has 103 pages and was published in 1931 by the General Electric Company, Electric Refrigeration Department, in Cleveland, Ohio. Estimated value is $18.00.

General Electric (2) – 1931

Foreword

“Fortunately, those days are past when the homemaker must sacrifice all outside interest for the sake of her home.

“First came the electric iron—the steps it saved from the stove to the ironing board and back again amounted to several miles a year. Next, the washing machine, to save backs from aching and knuckles from cracking—and again a saving of time. And then the vacuum cleaner—what a relief from the tiresome and dirty task of sweeping!

“And now the electric refrigerator. Not only can it save the housewife time and energy, but it can actually work for her. With a little planning on her part it can take an active part in the preparation and serving of her meals.

“This new and latest contribution to efficient homemaking has untold possibilities for the housewife. She is already familiar with the fact that it contributes greatly to her family’s good health, by maintaining a constant low temperature and insuring proper food protection. But so many new avenues are now open to owners of electric refrigerators that few yet appreciate its full value.

“It is with the hope that we may be able to point out some of its many advantages and indicate just a few of the ways in which it will save the busy homemaker time and energy that we present this book.”

General Electric – 1931 

Another thing I like about this book is its attention to detail. Every page of each section is identified with a vintage title like the one below:

General Electric (3) – 1931

A Dairy Statement from 1929

One last thought – another fun part of old cookbook collecting are the loose pieces of notes, recipes, etc. that one often finds in the books. Here’s a copy of a dairy bill from 1929 that I found in the book:

Well folks, that’s about it for today. Hope you enjoyed. Be sure to subscribe below so you don’t miss even one issue of this blog. By signing up you’ll receive a downloadable unique cookbook that I compiled just for you (see it here).

Also, as a reminder, in case you missed my previous blog, I’m offering another downloadable ebook to all those who submit their most unusual sandwich recipe; so be sure that you subscribe and leave me a comment with your sandwich recipe.

Tim

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Vintage Gourmet Magazines

Gourmet: The Magazine of Good Living

I’m having a bit of a problem talking about magazines from the 70’s being vintage – for God’s sake…if the the 70’s are vintage, then that makes me ancient!@ However, I’ll go with the flow and refer to these magazines as “vintage”.

Leaving a yard sale a while back, I discovered a large box of old cooking magazines. As I was looking through them, the owner informed me that they were free for the taking…I took.

Several of the magazines dated back to the 70’s, a few from the 80’s, and a lot from the 90’s and 2000’s. Those from the 70’s are really neat. Wonderful old advertising and interesting articles about cooking techniques from around the world. Especially interesting to me are the unusual liquor advertisements for products that I’ve never even heard of…and I operated a bar in the 80’s.

The format has grown from 90-100 pages to the current 200-300 pages. Of course, many of the current pages are little more than advertising, but they still contain some pretty cool recipes and articles.

Collectible Magazines

Other than a few well-known magazines like Life, Look, and Popular Mechanics, few magazines seem to last for any appreciable amount of time. They likely are read and and sadly, end up in a landfill. I was thrilled to find this large collection of Gourmet Magazine. I feel that they are as collectible as cookbooks or recipe pamphlets. Estimated value for “in-tact” magazines from this era are $5-$10.

 
Gourmet Magazine – June, 1972

Melon Basket

Cut the top third from a honeydew melon and reserve it. Scoop out the melon seeds,. Cut a thin slice from the bottom of the melon so that it will stand upright. With a melon-ball cutter, cut out balls from the melon and put them in a bowl,reserving the shell. With a spoon scrape out the remaining pulp, leaving the shell 1/2 inch thick. To the melon balls add 1 cup of 1/2-inch cubes of fresh pineapple and 1/2 pound seedless white grapes, peeled, and pile the fruits in the shell. In a bowl combine 3/4 cup white wine, 1/3 cup honey, and 3 tablespoons lime juice. Pour the mixture over the fruits and replace the top of the melon. Chill the filled melon for at least 3 hours.

Gourmet Magazine — August, 1973

Letters to the Editor

Peanut Party

SIRS: I enjoyed the article on peanuts by Elisabeth Lambert Ortiz in you May, 1973, issue but noted with interest the Mrs. Ortiz described the peanut as “…rather unpleasant in its unroasted state.” In the southern part of the United States boiled peanuts are considered by many to be quite a treat. The peanuts are dug, washed, and then boiled in salted water for about two hours. When I was a child in southern Georgia, it was a delight to go to a peanut-boiling party at someone’s farm. I hope this pastime is still practiced.

Mrs. Bruce M. McClain
Cockeysville, Maryland

Gourmet Magazine – January, 1974

Gourmet Magazine Ad. – January, 1974

Well folks, that’s about it for today. Remember to subscribe below so you don’t miss a single posting…plus, I’ll give you a downloadable, vintage cookbook compiled just for you.

Tim Mack

PS: I’m compiling a vintage sandwich book and would like your input. One strange one that I ran across is the Peanut Butter sandwich that included peanut butter on each slice of pumpernickel bread, a thick slice of bologna, and a slice of red onion(?)

Send me a copy of the strangest sandwich you’ve run across and I’ll send you another vintage cookbook to download.

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CERESOTA FLOUR COOKBOOK

CERESOTA (Flour) COOKBOOK – ca. 1910

(Northwestern Consolidated Milling Co. Minneaolis, Minn.)

Ceresota Flour – ca. 1910

Northwestern Consolidated Milling Co. Abstract

“In presenting this Cookery book, we take pleasure in placing before you some facts and figures relative to the manufacture and distribution of the celebrated “Ceresota” flour. The wheat used in the manufacture of “Ceresota” flour is selected from wheat grown in the Northwestern States. Flour from wheat grown grown in these sections has a decided and unique advantage over flour manufactured from wheat grown in other sections of the country; inasmuch as a barrel of flour made from such wheat yields as many as forty, if not more pounds of bread, than from the same quantity of Winter Wheat flour, a very important consideration. “Ceresota” does not fail to bear out this remarkable difference.

“We operate eight mills, all in he City of Minneapolis, with a daily capacity of 19,000 barrels of flour. The motive power for these eight mills, is, in a great measure, derived from the water power developed at the St. Anthony Falls on the Mississippi River, the Father of Waters. (Each mill is, however, fully equipped with sufficient steam power, should a dry season limit the use of water.) There are employed at our mills and elevator over 500 men, the largest number employed at any one time being 579 men, and the wages for this army of men amount to over $330,000 per annum. The shipments of flour every day require over 100 cars, and for feed over 20 cars each day.

“Ceresota” flour is sold everywhere from Maine to California, in Great Britain and in Ireland, in Germany, Sweden and Norway and Finland: even the unspeakable Turk finds time to utter words of praise for “Ceresota.”

Ceresota Flour – ca. 1910

COOKBOOK DESCRIPTION: This highly collectible recipe pamphlet measures 5.5” x 8.75” and contains 32 pages. I purchased the pamphlet about six-years ago for $10 and current value is approximately $45. Since there are no graphics in the book, with the exception of the above ‘boy’ pen and ink, there is little question that the value stems from the terrific cover.

Another point that I’d like to make is that cookbook values differ greatly from one geographical area to another. This was purchased in Pennsylvania for $10 and I know that the value of the pamphlet here in the Northwest was at least, $20-25. I’ll get into that more in a future issue.

Ceresota Flour – ca. 1910

RECIPE:

Egg Darioles

Line ten small buttered molds with pastry rolled as thinly as possible. Melt one tablespoon of butter, then add half a tablespoonful of “Ceresota” flour, one teacupful of milk, boil for three minutes, stirring all the time, add one tablespoonful of grated cheese, a little salt and pepper and two well beaten eggs, three parts fill the molds with this mixture, and bake for twenty minutes. Turn out carefully and serve hot.

Well folks, that’s about it for today. Be sure to sign-up below with your name and email address so I can keep you informed of future postings. And…when you do sign-up you’ll be directed to my download page where you’ll be able to get a free cookbook that I created just for you! You can take a peek at the table of contents and get some more information by clicking on the following link: “100 Unique Recipes from the Past”

Tim

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LOG CABIN SYRUP – 1929

LOG CABIN MAPLE SYRUP

There are few of us kids over the age of 20 that don’t remember the wonderful, collectible Log Cabin Syrup can. I couldn’t even tell you if it was a great product or a just so-so product. It doesn’t really matter. The can itself was memorable. Today you see them in most antique malls that you might be browsing through. Prices are probably in the $20 range. Heck, I’d like to have one myself. It’d go great with my cookbook collection.

More Tempting Maple Recipes
than you ever dreamed of….

“Of course you know the joy of pouring golden streams of Log Cabin Syrup over tender, brown, piping hot griddle cakes when frost sparkles on the window and winds blow raw and chill. And you know the deliciousness of creamy maple butter melting into the checkerboard squares of a crispy gold-brown waffle.

“But do you know that there are scores of maple recipes…dishes for every meal…for every member of the family? When you come to one of those “off-days” when menu ideas are scarce, you can turn to this little maple book and you will find one superb suggestion after another. Log Cabin Sweet Potatoes! Savory Baked Ham, sweet with rich maple flavor. Maple Apples like round amber globes! But these are only a few of the Log Cabin treats which await you…all delicious beyond words.

“Ever since its introduction into the world in 1887, Log Cabin Syrup has been all a syrup should be. A full-flavored blend of choicest sugars from the vast maple groves of Vermont and Canada, mellowed by pure granulated can sugar to delicate richness!…Perfect in consistency…golden-clear.

“Log Cabin Syrup comes in a little air-tight Log Cabin tin. There’s no other container like it. There’s no other syrup like Log Cabin!”

Usually I like recipe pamphlets for their neat graphics, great recipes and archaic language, but I especially like this pamphlet for the tremendous copywriting skills of the person who wrote the above introduction. It’s one of the best that I’ve seen even in these days of skillful copywriters.

Log Cabin Maple Syrup – 1929

RECIPE PAMPHLET: This nice little 11-page recipe pamphlet measures 5” x 7”. It was published in 1929 by The Log Cabin Products Co., Hoboken, New Jersey. Estimated value is $8-10.

SAMPLE RECIPE: (Unusual)

Log Cabin Maple Puff

1 cup milk – scalded
2 egg yolks, slight beaten
1 package Strawberry Jell-O
1 cup Log Cabin Syrup
1/2 cup walnut meats, chopped
2 egg whites, stiffly beaten

Pour small amount of milk over egg yolks, stirring vigorously. Return to double boiler, and cook until mixture coats spoon. Add Jell-O and stir over hot water until Jell-O is dissolved. Add syrup. Cool. when slightly thickened, beat with rotary egg beater until fluffy. Fold in nuts and egg whites. Pour into mold. chill until firm. Unmold and serve garnished with whipped cream. Serves 8.

Well folks, that’s about it for today. Hope you enjoyed. Be sure that you get signed-up below so that I can keep you informed of future postings. Remember that when you do subscribe you get a free downloadable cookbook that I wrote just for you. Check-out the unusual recipes at

“100 Unique Recipes from the Past”

That’s it for now folks! Subscribe today.
Tim

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SUBSCRIBE to Vintage Cookbooks

Free Cookbook for Subscribers!

I’ve recently set up my new autoresponder from GetResponse and think that it’s working properly. I’m asking my readers to subscribe to this blog and test it out for me. By subscribing you’ll receive a short email alerting you to a new posting. Also, as a token of my appreciation for subscribing you’ll be able to download a free 52-page cookbook that I created especially for you. It’s called “100 Unique Recipes from the Past”. It actually contains 103 recipes and a lot of vintage graphics. This is a fun cookbook and you can take a peak at it by clicking on the link above.

PROMISES: I promise to never share your valuable contact information with anyone nor bombard you with frivolous offers to sell you junk.

That’s it for now folks! Subscribe today.
Tim

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VINTAGE COOKBOOK HUMOR

PUT A LITTLE COOKBOOK HUMOR IN YOUR LIFE

Last month while browsing a new (to me) antique mall in the small, rural town of Tenino, WA, I stumbled across a mother-load of collectible cookbooks. One of them was “MAMA WEISS: favorite Recipes. This is a 171 page, spiral-bound cookbook from 1953.

MAMA WEISS – 1953

If the cover doesn’t cause you to pick it up, certainly some of the entertaining ethnic recipes inside will cause you to take it to the cash register. By the way, I paid $2.00 for this one!

MAMA WEISS’ INTRODUCTION

“Much of the household warmth comes from the kitchen–as does the food that sustains the family.

“Cooking doesn’t have to be drudgery–and it doesn’t have to be a fine culinary art. I think of it as a combination of common sense, adventure and fun.

“My whole life has centered around the kitchen. When I was a child my mother taught me how to cook the hearty but economical dishes of rural Hungary–the nourishing soups, the shepherd’s goulash, good bread and other simple but tasty dishes designed to feed a family of fourteen for the least amount of money.

“As a young girl in Budapest and Vienna I learned the finer points of European cookery–the wonderful pastries of Mme. Sacher’s famous restaurant–the delicious meats and natural sauces served at the Gellert Hotel–the fine coffee cake at the sidewalk cafe.

“It is rare that I can use a recipe in its original form. Instinct and my own personal taste require that I add a little more of one ingredient–or perhaps leave another out completely. that is why it is so hard for me to give a recipe in exact measurements. The most important ingredient is your own taste.

“A good cook uses all the senses–and if the dish you are making doesn’t come out exactly right the first time…who cares? The next time you try it, experiment a little. Soon you will get the feel of it–and cooking willbe fun.

“There is one other basic ingredient that I always use when I cook or bake. I always add a pinch of melody. Make sure that this ingredient is in all your recipes.

“Good cooks are not born–they get that way by cooking and tasting, by smelling and touching and listening. It’s a wonderful adventure–so hum your favorite melody and come, follow me…”

******

Tell me, is this a happy cook, or not?

MAMA WEISS – 1953

Check out this unique recipe from MAMA WEISS:

SWEET LETTERS

Dough

1/2 pound butter
1/2 pound flour
4 yolks of hard boiled eggs (grated)

Filling

3 egg whites
1/2 cup powdered sugar
1/2 pound almonds (ground)
1 teaspoon lemon juice

Beat the egg whites stiff. Add the sugar and lemon juice gradually as you continue to beat. Add the almonds. Roll the balls of dough out into the shape of a square. Bring each corner of the dough to the center so that it has the appearance of an envelope. Place in a greased baking pan and brush with egg white or sour cream. Bake at 350 degrees for 30 minutes in a preheated oven.

Well folks, that’s about it for today. Be sure to sign up with your name and email address so I can keep you informed of future postings. I promise that I’ll never share your valued information. Also, when you do sign up you’ll get directions for downloading a cookbook that I compiled just for you called “100 Unique Recipes from the Past”.

Tim

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VINTAGE COLLECTIBLE COOKBOOKS

RYZON BAKING POWDER
BAKING BOOK – 1918

by Marion Harris Neil

RYZON Baking Book – 1918

RYZON BAKING POWDER – 1918

THE STORY OF RYZON

The Perfect Baking Powder, is the result of years of research work by the General Chemical Company. This Company’s staff includes some of the most eminent men in chemistry. For many years it has been producing the materials used by Baking Powder manufacturers and has been particularly well situated to understand the needs of the industry and to direct its research work along lines most likely to yield important results.

Baking Powder is a necessity. A good baking powder is essential to the comfort and convenience of every home. The solving of the baking powder problem, to produce for the American people and for the world a “perfect baking powder,” – one which should be not only efficient and practical, but should also fulfill all desirable requirements from the standpoint of purity and health, – is an achievement of which any company of scientific men might feel proud, especially when they are able to offer RYZON, with all of its
improvements over old-fashioned baking powders, at a lower price than usually asked for high grade baking powder.

After having perfected RYZON to their own satisfaction, officers of the General Chemical Company indirectly sent samples of RYZON to the most famous cooking experts. They were asked to try this new baking powder, – which then had no name, – and to say unreservedly what they thought. The replies were uniformly that this was the most wonderful baking powder ever tried, that less was required than of other baking powders, and that the results were perfect.

Finally, this new baking powder was sent to one of America’s greatest food authorities, who was asked for his frank opinion of it from a health standpoint. He wrote,in reply, that “RYZON has qualities of excellence and physiological relations which entitle it to the confidence and patronage of the public.” His opinion has been confirmed by other leading food experts of America.

This is the reason for RYZON, which is a guaranteed American pure food product of superior quality and efficiency, at a fair price.

RYZON Baking Book – 1918

RYZON WAFFLES

4 level teaspoonfuls RYZON
2 level cupfuls (1/2 pound) flour
1/2 level teaspoonful salt
2 eggs – separated
1 1/2 cupfuls (3/4 pint) milk
4 tablespoonfuls (2 oz.) melted butter

Mix flour with RYZON and salt and sift into bowl. Beat yolks of eggs, add butter and milk. Add this mixture gradually to dry ingredients, beating thoroughly. when well mixed fold in the stiffly beaten whites of eggs. Pour from a pitcher into the center of a hot, well-greased waffle iron. Serve with melted butter and maple syrup or with cinnamon and sugar. Other fat may be used in place of butter but the waffles not brown as well.

As a breakfast or luncheon dish waffles are well known. Equally welcome are the waffles served with hot chocolate or coffee in the afternoon, or for an after theatre supper, especially when the use of an electric waffle iron makes baking at the table possible.

This hardbound 1918 beauty measures 6 1/2” x 8” and contains 81 pages. There are some really neat, colorful graphics like the one above. Estimated value is $24-$30.

Well folks, that’s it for today. A REMINDER: Be sure you sign-up for my mailing list and receive your free vintage cookbook to download — “100 Unique Recipes from the Past”, by Tim Mack

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HEALTHY COOKING

Healthy Cooking is not always good cooking!
Vintage recipes are often not healthy recipes…

For anyone who has perused a cookbook published prior to the 1960’s you have undoubtedly seen some rather unhealthy ingredients called for in the enclosed recipes. Especially if the book dates back to the early 1900’s. Lard was a huge ingredient in cooking in those days and folks certainly weren’t aware of the various food pyramids that we’re bombarded with today.

But, it’s for these reasons that I love old cookbooks and vintage cooking magazines. Granted, a lot of the recipes that I chuckle at would never be prepared in my kitchen. Somewhere recently I ran across a title, I’m not sure if it’s a cookbook or a cooking article, but it was “I’ve had stranger things in my mouth!”.

Healthy food for example does little to excite me. I’ve tried various brands of meatless burger patties and every one reminded me of eating alfalfa…not that I’ve ever eaten alfalfa…but God it’s terrible.

The following has been exerted from an article in Gourmet Magazine, dated August, 1991. Written by Fred Ferretti, it’s titled

“A Gourmet at Large”

“There is cooking of truth and there is cooking for the doctors,” Paul Bocuse was saying. “I am a cook, not a doctor. Let me talk of music. If you play the Fifth of Beethoven with too many violins or without the cellos, you are of course playing something, but you are not playing Beethoven.

“Too many cooks cook for this vitamin, for this protein, with this fat, without cholesterol. It is like bringing a medicine chest to the table. It is crazy, because there is no pleasure.

“He sipped from a tall flute of Champagne, put down the glass, and pointed at it. “This is Champagne, not medicine,” he said. “I am sixty-five. I will be seventy in five years. Perhaps I will live to double that, to one hundred forty. I will live that long because I do not cook like a doctor. I cook food that will make you warm, that will comfort you. I cook a casserole so that when it comes to the table and you take off the lid, the steam and the smell come up. You eat and you want to be served twice from the pot. I cook with skin, and I cook with bones because they give flavor. I do not enjoy cooking that produces nothing on the plate, everything on the bill.”

Fred Ferretti

Outside of the humorous anecdotes we find in vintage cookbooks most of us are not searching them for “healthy” recipes; we’re looking for what today is referred to as “comfort food”. In my books, comfort food is healthy food.

So, in conclusion, come on over to my house for a barbecue. I’m barbecuing ribs, but if you’d rather, I can fix you a tofu burger.

That’s all for today folks, be sure to sign-up below so I can keep you informed of future postings. Remember that by signing up you’ll be able to download a complimentary copy of “100 Unique Recipes from the Past”

You can check out the book at the above link, but don’t buy. You’ll receive instructions on how to download for free after you sign up.

Until Next Time,

Tim

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RARE RECIPES

RARE RECIPES and BUDGETSAVERS, volume 2

The other day at a neat antique mall in Tacoma, WA I ran across a super cookbook from the past. Rare Recipes and Budget Savers, Vol. 2, dated 1963. This is a 112-page, spiral bound collection of recipes submitted by the readers of the Wichita Eagle and Beacon News, of Wichita, Kansas. There are really some interesting recipes and anecdotes to be found. The book measures 6.25″ x 9.25″. I paid $1.60 for the book and estimate its value to be between $8 and $10.

Rare Recipes 1963

How about a recipe for Vinegar Pie? No, then how about….

Kentucky Fried Chicken

On the subject of Kentucky Fried Chicken, Mrs. Wilbur Nash, Jr., 1408 Del Mar, Wichita, writes: “I’m fully qualified (I think), as my home town is Louisville, Kentucky. We’ve lived in Wichita three years.”

“My mother’s method of Kentucky Chicken was pretty simple, not the batter fried chicken that we thought of as being more “deep south” than Kentucky. She simply salted and peppered the chicken before flouring, then used LARD (nothing more, and I don’t mean bacon grease) in a heavy black iron skillet, had the fire turned high and browned quickly on both sides, then covered with a lid, turned the fire down and let steam 20 minutes, or so. This is probably the method most used, but the difference is in using the lard. The flavor is delicious and not greasy tasting at all.”

Well folks, a short one today, but please don’t forget to get signed-up with your name and email so I can send you a copy of “100 Unique Recipes from the Past”. This is a complimentary, no-charge, free-gratis 50-page downloadable cookbook that I compiled for my readers.

Tim

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BETTY CROCKER: The Old and New

BETTY CROCKER Filled Need for Signature

Who was Betty Crocker? This queen of the kitchen was “born” in 1921 as a result of an advertising gimmick.

Betty Crocker, as she originally
appeared. From the February,
1950, Good Housekeeping
magazine. She was a home-
maker in her mid-40’s and
dressed simply and
inexpensively.

General Mills ran a picture-puzzle contest that year, to publicize Gold Medal flour. The contest was run in a national magazine; the prize for working the puzzle correctly was a tiny pincushion shaped like a bag of Gold Medal flour.

The response overwhelmed the office staff, as they were half-buried under 30,000 completed puzzles. In addition to the puzzles, however, they were also inundated with questions. Many hundreds of women wanted General Mills to answer their baking questions, such as “How long should I knead bread dough?”
(see “The Vintage Art of Bread-Making” for the answer).

Surprised but game the advertising staff decided a reply should be sent to each of these questions. With help from a variety of sources, ranging from their wives to nearby home economists, answers were found and replies drafted. Since help had come from many places, they were still left with the dilemma of how to sign the response.

‘Betty Crocker’ Grows Younger

The last name was chosen first. William G. Crocker, who had been a popular director of the company, had recently retired and his surname was selected. Then the advertising staff searched for a good all-American “homey” name – and decided on Betty. Thus, that well-known authority on American cooking, Betty Crocker, came into being.

Betty Crocker was given a new look in
1955. She shed a few years from her
age and modernized her hairdo.

Several “portraits” of Betty Crocker have been reproduced over the years. The first of these was painted 15 years after her “birth.” It, too, was a composite, a blend of the features of several of several General Mills employees. Each version “modernized” her, but she always has remained a blue-eyed brunette.

This article originally appeared in “Old Stuff” News, dated April/May, 2002. A special thanks for their permission to reproduce the article. “Old Stuff” is published 4 times annually. It is distributed throughout the Northwest. Free at your favorite antique or collectible shop. Single copies by mail $6 each. Annual subscription: $20 (Canada, $35 U.S.). Visit them at http://www.oldstuffnews.com

That’s all for today folks, be sure to sign-up so you don’t miss a single posting. Sign up now and you’ll also receive a complimentary copy of “100 Unique Recipes from the Past”. You can scope it out by hitting the link above, but don’t buy it from that site. You’re going to get it free when you subscribe today.

Tim

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BETTER HOMES & GARDEN

WHEN FATHER COOKS the DINNER

I realize that more ladies probably read this blog than do men, but being one of the latter class, I felt that I had to do something about that. Today’s blog is dedicated to the man who likes to cook. The magazine Better Homes and Gardens published a small cookbook in 1930 consisting of favorite recipes from men.

In 1967 Sunset Magazine published a very successful cookbook for men – Cooking Bold and Fearless: A Cook Book for Men…

Sunset Magazine, 1967

Now, onward with “When Father Cooks the Dinner” from Better Homes and Gardens.

Foreward

“That the man of the house very often chooses the meal is a quite generally accepted fact. Men and women both admit that it is “he” who guides the cooking program by his likes and his dislikes, his suggestions, and his approbation.

“But, that the man of the family actually cooks – that has been a moot question. However, after reading the hundreds of recipes submitted in the men’s cooking contest conducted by Better Homes and Gardens, we have positive proof that he not only can cook but that he excels in it. It may look like a grand gesture when
he takes hold of the cooking spoon, but when he turns out a hash – the most lowly of dishes – to taste as superb as does the hash submitted by the first-prize winner, then we must agree that he is good.

Better Homes and Gardens, 1930

“The following must be admitted in order to give the man cook full credit: He is an excellent meat cook. The quality of his seasoning is high, whenever seasoning is required. Whether he cooks by rule or by inspiration, he uses only the best of ingredients. He is a generous cook and gauges his quantities according to healthy appetites. He is experimental – in other words, he uses his head and figures out new combinations and new methods; and whenever there is a mixing job to be done that requires thoroughness you may be sure that he will do the best possible job of mixing.

“We hope these recipes will serve as a guide to all men who feel the urge to cook; and that women – here, again, a word to the wise should be sufficient – will take our word for it that these are excellent recipes.”

BETTER HOMES and GARDENS
Elmer J. Peterson, Editor

When A Man Cooks by One Who Does

“Now, when it comes to the organization of a cake, or any other contraption that requires sweetening, I’ll give my wife the credit – she can bake it. Or, for that matter, when it is a question of taking a nicely fattened spring chicken and doing this and that with it to bring it out of the frying pan brown, and – well, almost fluffy – and altogether delicious – again, my wife’s there.

“But when the question is of turning the ordinary boiled potato of commerce into feathery, properly seasoned and altogether exuberant mashed potatoes, I’m the one who wields the masher.

Better Homes and Gardens, 1930

“Of course my wife has things all her own way, is the stellar performer, even, when it comes to preparing desserts, soups, salads, and such. I wouldn’t even think of arguing the point with her, but —

“When the consensus of the household is that slum shall be provided, hand me the apron and a flock of clean dishes, and she grants it. There is another point at which  I shine supreme, according to my wife, but from my own standpoint, it is a moot point. She claims that I’m the county champion dish-dirtier, and sometimes even is willing to suggest a district championship. And I’ll be frank; I do manage to use an extraordinary line-up of dishes in my culinary wanderings.

“But don’t get the idea that I come galumping home from work, night after night, to hurry out of my coat and into an apron. It’s every so often that at the office I think of

something that would taste very, very good, and I sell myself on the idea that I’m the only one who can do the job, so I call home and say, “Don’t worry about dinner; I’ll get it if you’ll order the groceries.” The voice at the other end of the wire usually says “Hurrah!”

“Or the gang has gone out some Saturday to make it tough on rabbits, and we come trooping in at night, pretty cold and ravenous, and I’m glad I can put a rabbit and corn pone thru the process so that the result is perfect fried rabbit and corn pone.

“No, there is no note of defense or apology in this. Being able to do a good job of cooking, to my notion, is just as creditable as being able to hit a target, plow a straight furrow, or write a good story. William Allen White makes an excellent salad and knows exactly how to pan-broil a steak. Will James is an expert on

Better Homes and Gardens, 1930

pancakes. Dr. Harvey Wiley is the originator of a delicious salad dressing. H. C. Witmer and Dr. Frank Crane gained fame for cookery exploits as well as for writing in diverse fields. C. C. Moore, former governor of Nevada, has an excellent recipe for corn bread. The list of famous men who are good cooks might be multiplied indefinitely.

“And so, summing up: When I get behind a very large, and at times, a very white apron and start fussing with food, I have a very stupendous time. I get pretty much of a wallop out of my cookery!”

He-Man’s Cake Frosting

“I like cheese with cake. Now, when one asks for cheese with cake he is apt to need the services of Sherlock Holmes and S. S. Van Dine to find the cheese. So at our house we have cake with cheese prepared as follows: In the first place my wife makes a cake. I don’t care what kind of cake it is so long as it is a cake, and then I prepare the frosting. I take 1 cupful of powdered sugar, 5 tablespoonfuls – yes, level! – of nippy cream cheese (it must have a bite to it), 1 tablespoonful of butter, 2 teaspoonfuls of water, and I stir them all up together. Then I add a half cupful of seedless raisins that have been stewed in water for a few minutes and chopped. Add a little salt. Then spread the frosting on the cake. Raisins are the affinity of cheese and take away a little of its harshness.

“I like this best on a pound cake. this is one recipe that I can claim all the credit for when served at a party without fear of having any whispered remarks when I am out in the kitchen getting a second helping.”

–Frank Romy, Nebraska

Better Homes and Gardens, 1930

“When Father Cooks the Dinner” is a 47-page, softbound cookbook from Better Homes and Gardens. Published in 1930 by Meredith Publishing Company of Des Moines, Iowa. The inside pages are a nice quality white gloss paper. Sketches are by an artist named Strothmann. Estimated value is $9-$12.

Well folks, that’s all for today. Thanks for stopping by. Be sure that you leave your name and email address so that I can keep you informed of future postings.

Tim

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Vintage Recipe Pamphlets – Collectible

Cookbook Collecting

Yesterday was a perfectly beautiful day in the Pacific Northwest. Unable to sit still at home, my partner and I decided to make a short, 30-mile trek to the town of Centralia, WA. Centralia is a nice little town with a large antique mall and a ton of smaller antique stores.

Antique Stores

After a wonderful lunch at the Berry Fields Restaurant, located inside the antique mall, we agreed that it was time to re-visit a small antique store that we’d discovered by chance several years earlier. Happily we found that the owner was having a 25% off sale.

Point 1: You never know when a store-owner might be facing a financially difficult time and is willing to give you a super-good deal.

Vintage Recipe Brochures

Without any negotiation, the owner gave me the price of $12.00 for the following six recipe pamphlets:

The Complete Jello Recipe Book – 1929

I had never seen this Jello recipe brochure before…it wasn’t pictured in any of my 8 or 10 price cookbook price guides. In one of my more obscure (and older) guides I found a reference to the brochure. It was valued at $15.00…in 1990! Estimated price today is $35.00.

Jello – 1929

Point 2: Even if an item isn’t in perfect condition, the value is often predicated more on the availability (or rarity) of an item. I was thrilled to add this to my collection.

New Jello Recipes made with Lime flavor

I had never seen this Jello recipe brochure before either…it wasn’t pictured in any of my 8 or 10 cookbook price guides. In one of my more obscure (and older) guides I found a reference to the brochure. It was valued at $14.00…in 1990! Estimated price today is $25-$30.

Jello – 1930

Watkins Cook Book – 1926

Once again, the same story. I had never seen this recipe pamphlet before. Published in 1926, it’s a neat 4.5” x 6”, 64-page recipe brochure containing some very nice colored graphics inside. An obscure price from 1997 listed the item at $20; despite its less-than-perfect condition, its rarity places its value at $35.

Watkins – 1926

Main Entrees to make with Canned Salmon – 1937

This recipe brochure is in excellent condition. Published by the Canned Salmon Industry of Seattle in 1937, it is very nicely done and contains some really nice graphics. There is little likelihood that you’d ever find a reference to a recipe brochure from the Canned Salmon Industry. But because of its age, its excellent condition and nice graphics, I value it at $8-$10. It measures 6” x 8.75”.

Canned Salmon Industry – 1937

Mazola Corn Oil Mexican Cookbook – 1984

It recently occurred that I often turned my nose up at ‘newer’ recipe brochures and focused primarily on ‘vintage’ recipe brochures. Then just yesterday, as I looked at this brochure, I realized that a brochure dated 1984 is 25-years old! Many folks would consider recipe brochures of this date to be vintage. So as of today, I’ll start referring to the early 1980’s as vintage. (God help an old man like me).

Point 3: In my opinion, it’s okay to refer to something 25-years old as vintage. Jeez, I’m way, way past ‘vintage’.

This “vintage” brochure measures 5.25” x 8.5” and contains 31 pages. It also contains some very colorful graphics. Estimated value $4-$6.

Mazola Oil – 1984

Pillsbury Butter Cookie Cookbook – 1956

I bought this recipe pamphlet primarily because I love cookies. Secondarily I bought it because its older, in excellent shape, and very collectible.

Point 4: Remember that values of anything are subjective and predicated upon whether you can find a buyer for your item at its estimated value. Just because I say that estimated value is $25, for example, it doesn’t mean that someone will be willing to pay that amount. Sometimes we get lucky however, and find a buyer that especially needs, or wants a particular item and is willing to pay more. This is when life becomes good!

This is neat brochure measuring 5” x 8” and containing 49 pages and 50 recipes. It has nice graphics, both white and black and colored. A 1990 price guide estimated the value of this recipe brochure at $8. I estimate it at $18.

Pillsbury – 1956

Point 5: Keep on your toes and your eyes open…you never know when, or where, you’re going to find some real treasures.

So, there you go folks. For $12 – I was able to add as much as $135 worth of recipe brochures to my collection. Until next time, hope you enjoyed the journey, Tim

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THE MALLEABLE RANGE Advertising Brochure – 1907

THE MALLEABLE RANGE – 1907

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Mixed on in with collectible food company brochures and manufacturers of kitchen aids and appliances, insurance companies, cookware, and refrigerators. They too have some fantastic recipes and directions for concocting some fine, vintage dishes.

The Malleable Steel Range Manufacturing Company of South Bend, Indiana is one such company. This brochure measures 3.75” x 8.75” and contains 79 pages. Included along with directions for using the various ranges are

dozens of really good recipes. Estimated value is $25-$30.

(Malleable Range Co. – 1907)

Company Statement:             

 Kitchen Economy

Or, the Story of the Development of

THE MALLEABLE RANGE made in South Bend

“When we speak of kitchen economy we do not mean the false economy of buying poor material and cheap utensils to work with. The economy we believe in is the buying of the best.

“The most important part of a kitchen equipment is the range, for good material and a good cook availeth little if the range on which the cooking is done be poor.

“The story of the evolution of cooking devices is a very interesting one. If we go back far enough we could paint a picture of the fair sex of primitive days kneeling by a fire in the center of a cave, tent or wigwam, enveloped in a cloud of smoke, the fire having been kindled by the rubbing of sticks together.

“This takes us back to the days when man knew very little about iron and its highest development, that of steel. About the only use they made of iron in those days was to fashion implements to torture and to kill.

“From the fire of cross-sticks, the next step was the brazier, used by the Romans.

“About the time of the Roman conquest of Britain, 55 years before Christ, the Greek matron broiled her meats over an open fireplace. Then came the addition of the oven to the fireplace. This was a wonderful step in advance.

“Jumping many centuries from the date of the Christian Era, in the seventeenth century we find the old “Hathaway” with which the kitchens of many of the old Colonial homes were equipped.

“Passing rapidly over many years with their wonderful changes, we find the old Hathaway giving place to the cast iron stove.

“The twentieth century was just dawning when the highest development in cooking devices were reached, that of “The Malleable” Range made at South Bend, Indiana, which is made of a combination of malleable iron and steel.

“Few realize that this range is the crystalization of the growth and development of cooking devices of the ages, not only in relation to its mechanical construction, but also of the materials with which it is made.

“In the first place, malleable is the very highest grade of gray iron, which after casting is submitted to an annealing process. In this process the carbon, which makes cast iron so brittle, is burned out, all other impurities being eliminated. This process gives it great tensile strength. It can be doubled, stretched, hammered and twisted without breaking.

“Steel is also one of the highest products of iron. It was a happy combination when these two metals were brought together. The most important part of it, however, was the way in which they were brought together in the scientific construction of “The Malleable” Range, made at South Bend, Indiana.

“This is the very highest type of range made and sold in the world today.

“It costs a little more money than some other ranges on the market, but there is a reason for it. It should be of interest to every housewife to know of these reasons.”

Well, that’s about it for today folks. Get signed up with your name and email so I can keep you informed of future postings. Drop me a comment or question and I will get back to you.

Tim

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COX’S MANUAL of GELATINE COOKERY – 1910

(Cox’s Gelatine – back cover 1914)

Cox’s Gelatine – 1910

Vintage recipe/brochure values can vary greatly. Here are two similar brochures, the top one from 1910 and the lower one from 1914. They were both purchased in 2002 from the same shop. Notice that the one published in 1910 is in immaculate condition. It was the Third American Edition. Seven years ago I paid $6.50 for this item. It measures 4.75” x 7” and contains 72 pages with 204 recipes. Quite a find! Today’s estimated value is $20-$25. Also a good investment. The only disappointment I have with this brochure is a total lack of graphics. The brochure could have better utilized the character on the cover. I guess I’ll have to voice my concern with management about this problem.

I especially like the last recipe for “Restiffening Straw Hats. Dissolve three heaping tablespoonfuls of COX’S INSTANT POWDERED GELATINE with one pint of boiling water. Clean the hats carefully then brush them over with the dissolved Gelatine.”

(COX’S GELATINE – 1910)

Cox’s Gelatine – 1914

Below is nearly the exact item but issued in 1914. The condition is much different. Note the stained and dirty cover, the cover’s torn, and

has bent corners. In fact, the overall feel of the book is soft and flexible, indicating a lot of daily use. Also note the rusty staples on the cover. It’s exactly the same dimensions, as the 1910 edition, but contains only 64 pages, and 178 recipes. Give this edition credit however, it does contain an index which the above issue doesn’t. In 2002 I paid $3.50 for this book mainly because of its date. It still has collectible value however and I’ll keep it until I find one in better shape, but its estimated value is only $5-$6.

(COX’S GELATINE – 1914)

In summary, recipe pamphlet collecting is a really fun hobby and I’m happy as I can be when I’m out ‘scouting’ for my next great trophy. It doesn’t have to be an expensive hobby since many antique mall folks just have them there for a variety of inventory and could really care less about $2-$3 sales.

When I first started collecting vintage cookbooks and recipe pamphlets, I would buy most anything that I could find and I’m sorry to admit, I bought some not too neat pieces. But that’s okay. They’re an important part of my collection. Today I’ve become a bit more sophisticated in selecting brochures and that comes with knowing more what I want.

Well folks, that’s about it for today. Please get signed up with your name and email so I can keep you informed of future postings.

Tim

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JACK FROST SUGARS – 1932

 
(Jack Frost Sugars – 1932)

This Jack Frost Sugars brochure from The National Sugar Refining Company of New Jersey, is unique in that it is die-cut (see 3rd picture below). The uniqueness comes from the die-cut occurring only on the inside pages. The little girl was printed on the inside covers and showed through each page. The brochure measures 5” x 7” and contains 9 pages. Estimated value is $18-$20.

(Jack Frost Sugars – 1932)

According to this brochure, Jack Frost Sugars produced seven types of sugar. They included granulated, dark brown, powdered, fruit powdered sugar, light brown, confectioners and individually wrapped sugar cubes.

 (Jack Frost Sugars – 1932)

Company Statement: “There is no more perfect sugar than Jack Frost. It is 100% pure cane sugar. It is clean, sparkling, nutritious and a superb energy builder, as well as being a toothsome delicacy. The manufacturers of Jack Frost Sugars years ago looked far ahead, and as all scientists and merchants are doing today put their imaginations into their business and today offer to you sugars, in variety such as your mother never dreamed of – each scientifically made.”

That’s all for today folks. Keep signing up with your name and email so I can keep you informed of all future postings.

Tim

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VINTAGE LIQUOR ADVERTISING BROCHURES

MOGEN DAVID (1950’s)

During the 1970’s I was employed as a beer and wine sales representative for a wholesale distributor. Even in those days I was attracted to colorful recipe advertising brochures and started collecting them.

An often over-looked collectors item, these liquor advertising brochures are readily available in antique stores and can be had for next to nothing. Here is a sampling from my collection. This brochure measures 5”x7” and contains 42 pages. Contains 102 food and beverage recipes. There is no date on it, but I assume it is from the 1960’s or ‘70’s. Estimated value is $7.00.

Probably no wine that I’ve heard of has the reputation of Mogen David (especially a later day version called “MD 20-20”; (also, unaffectionately referred to as “MAD-DOG 20-20”). Most folks who ever picked-up a glass of alcohol have at least one story that they could share with you about their early experiences with Mogen David wine.

I’m not sure, but I think the copywriter of this brochure was given a bottle or two of the wine as a stimulus for his creativity gene.

A TASTE of the GOOD OLD DAYS

“Flavor that takes you back through the years to Grandmother…a good, mellow, old-fashioned flavor, the kind you’d never expect to find in these days of “hurry-up” and bored palates. Mogen David’s flavor is richly tantalizing, full-bodied and gentle…and sweet. Yes, sweet – but never too sweet. Just like that homemade wine Grandmother used to make.

“Mogen David is made from luscious, sun-drenched Concord grapes…taken from the vines at the height of ripeness, at the peak of flavor. Deep purple in color, firm to touch, and deliciously sweet to taste. In the winery, master wine-makers, skilled in this most traditional of professions…work carefully and slowly to transform the grapes through an exclusive process, into the shimmering ruby red wine of Mogen David.

“There’s a special goodness to meals served and cooked with Mogen David

     MOGEN DAVID (1950’s) Wine. Foods become more exciting…for Mogen David not only accents all the good natural flavors, but adds a subtle and delightful flavor of its own, raising the simplest dish to memorable occasions. Its uses in foods of all sorts – and drinks – are limited only by your imagination.”

Now this is really cute! When’s the last time you took a bottle of Mogen David to a dinner party?

GO CALLING with MOGEN DAVID…

“It’s a  might nice thing to do…and a gesture that will be appreciated, for everyone enjoys fine Mogen David Wine. Take it along when you go visiting, when you go calling, when you go to a party. That handsome decanter is an especially gracious way to say “Thank You” to your host and hostess…a way that will be remembered, because it shows you’ve thought about them enough to bring something out of the ordinary. It’s a compliment to your good taste.

“And when you’re pondering birthday and anniversary gifts…keep Mogen David in mind, it’s a good idea as a gift for those important days too.

       MOGEN DAVID (1950’s) 

“If it’s a boy – or girl – here’s a new twist to an old tradition! Pass out bottles of Mogen David to your friends. It lasts a lot longer, and certainly is more appreciated. It’s the very nicest way to celebrate that new heir or heiress.

“In your own home…always keep a few extra bottles of Mogen David in your refrigerator for those unexpected guests. Serve it often, serve it in many ways.

“Order Mogen David when you’re out at your favorite restaurant or cocktail lounge…see how much it adds to the pleasure of the occasion. Treat yourself to a memory.”

MORE FOLKS BUY MOGEN DAVID THAN ANY
OTHER WINE OF ITS KIND IN THE WORLD

That’s all for now folks. Hope you enjoyed something a little different.
Please remember to sign-up with your name and email so I can keep you informed of future postings.

Tim

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VINTAGE FLEISCHMANN’S YEAST RECIPES

 It seems that early companies like Fleischmann’s and various baking powder companies were heads-and-shoulders above other manufacturers in publishing really neat recipe pamphlets (more appropriately here-advertising brochures). They were wonderfully colored and included a large selection of recipes and graphics.

 Fleischmann’s Recipes – 1916

 
Fleischmann’s Yeast – 1916

This is a wonderful, vintage recipe pamphlet from Fleischmann’s. Printed in 1916 this pamphlet measures 4.75” x 6.75” and contains 48 pages. Estimated value is $20-$25.

Valuable Suggestions on the use of Fleischmann’s Yeast

 This book contains reliable recipes for making, with FLEISCHMANN’S YEAST, all sorts of delicious and wholesome breads, rolls, raised cakes and sparkling drinks. Fleischmann’s Yeast is both pure and complete; not requiring the addition of either potatoes or scalded flour, and produces the most wholesome and nutritious, as well as the most economical bread.

Many housekeepers, especially young house keepers, seem to think that it requires a certain knack to bake, but, if a few 
simple rules are carefully followed, success will be certain. Every recipe herein given has been tried and found perfect.

Bread is the most wholesome and economical food. As stated by Dr. Wiley, “There’s more energy in a pound of bread than in a pound of meat.”

     THE YEAST

“Fleischmann’s Yeast is a plant which needs warmth, air and moisture for its growth, but it is killed by an excess of heat or cold. Anything too warm for the hand is too warm for the yeast, and anything which chills the yeast will stop its growth. For these reasons all liquids should be lukewarm and the flour also should
be warmed in cold weather.

 Fleischmann’s Yeast – 1916

“Additional yeast may be used in these recipes with advantage to the baked goods and a saving of time. Proportionately more yeast may be used in sweet doughs, as a large amount of sugar makes the dough dense and hard to raise.

“When possible, keep yeast in ice box, placing it where it will be dry as well as cold. Where ice is not obtainable and yeast cannot be secured fresh for each baking, it can be kept in good condition for a week or ten days by keeping in a cellar or other cool place. In order to keep an unused portion it should be rewrapped in the tinfoil.

“The yeast may discolor at times, but this does not in any way affect its quality. If it is firm it is in good condition, if too soft to handle it must not be used.

“Fleishmann’s Yeast as it is manufactured today, is not nearly so perishable as many people think and can be successfully used anywhere in the country as well as in the city.

“Your grocer always has on hand a fresh supply of Fleischmann’s Yeast.
   

THE VINTAGE ART OF BREAD-MAKING

I’ve compiled an in-depth vintage cookbook that includes numerous vintage recipes. It also includes all of the methods of bread making that assured early day cooks success in bread making. I’m sure you’ll enjoy it. In fact I’m so sure that I’m giving you a guarantee along with it. Click below for more information.

The Vintage Art of Bread: Recipes and Techniques

 
Well folks, that’s about all for today. Hope you enjoyed the posting. Be sure to sign up on my mailing list so I can keep you informed of future postings.

Tim Mack

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BLUE RIBBON MALT EXTRACT – 1928 – Recipe Pamphlet

BLUE RIBBON MALT EXTRACT – 1928
Vintage Recipe Brochure

This is another wonderful vintage recipe brochure from my collection. It has some really nice graphics and great recipes. Brochure measures 5.25” x 7.75” and contains 33 pages. Estimated Value: $20-$25.

 
Blue Ribbon Malt Extract – 1928

TO THE HOUSEWIVES OF AMERICA

“The recipes selected for this edition of the Blue Ribbon Recipe Book were chosen from many hundreds which were submitted to me. Each recipe printed here has been thoroughly tried in our own Model Kitchen, and submitted to various Home Economics experts who pronounced the results perfect.

“Blue Ribbon Malt Extract is a valuable addition to the diet, and a delightful means of bringing new taste to everyday cooking. Its use in bread, for instance, will decrease the leavening time, and produce a larger, lighter loaf of better texture, deeper crust, and more appetizing appearance.

Blue Ribbon Malt Extract – 1928

“Bread and other goods baked with Blue Ribbon Malt Extract will also keep their freshness and tastiness much longer.

“Malt extract has long held an important place in the industrial preparation of food. Bakers and confectioners use it widely. Manufacturers of famous breakfast foods bring palatability to their products by flavoring with malt extract. For some food uses plain malt extract imparts the desired taste, for others the addition of the tang derived from fragrant hops is an advantage.

“Old time bakers and chefs knew the advantages of using malt and hops, but their methods entailed considerable work. Now, by the convenient use of Hop Flavored Blue Ribbon Malt Extract, the same fine results can be had, and the work is done away with, producing distinctive foods of agreeable superior flavor. Both Plain and Hop Flavored Blue Ribbon Malt Extract should be on hand for use as directed in the recipes.

“This Book contains a wide and delicious selection of foods and confections suitable for every meal of the day. Why not choose now some new, palatable treat for your next meal.”

Premier Malt Products Co.

MALT CREAM PIE

1 cup sugar                                                   2 tablespoons Blue
6 tablespoons flour                                          Ribbon Malt Extract
2 cups milk                                                       (plain)
2 egg yolks                                                    1 teaspoon lemon juice
2 tablespoons butter

Scald the milk. Mix flour and sugar together, and add to milk. Cook until thickened. Add the butter and slightly beaten egg yolks. Cook one minute, or until thick. Add the lemon juice and Blue Ribbon Malt Extract. Pour into baked pastry shell. Cover with meringue. Bake until meringue is done at 325 degrees F.

Well folks, that’s it for today. Hope you enjoyed this article. Please be sure to use the form in the upper-right hand corner to submit you name and email address so I can keep in touch with you. Your email address will never be shared.

Tim Mack

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WALTER BAKER and COMPANY – Part 2

 “More and more, better and better chocolate recipes,” is a cry which must be answered. So great a favorite among flavors is chocolate, that gifted cooks, famous chefs, and creators of confectionery are continually searching, continually thinking up new ways of presenting it to thousands of eager devotees.

Study the restaurant and tea room menus. Have you ever run across one on which the proverbial chocolate layer cake, or some other delectable chocolate dish was missing?

Question the boy behind the soda fountain in any town in the United States…he will tell you that six out of every ten sodas or sundaes or fountain drinks are chocolate-flavored. and who ever heard of a midnight spread in a girls’ school without a platter  of creamy fudge as the most important dish on the menu?

To satisfy this insatiable craving for chocolate, the choicest chocolate recipes have been sought out. In this book you will find jealousy guarded family recipes which have been handed down from mother to daughter in old American households.

 Walter Baker’s Chocolate Kitchens

In the Walter Baker Kitchen countless experiments have been made with chocolate and cocoa. The chocolate masterpieces of Continental chefs have been studied. New and fascinating flavor blends have been tried. With the richness of Baker’s Unsweetened Chocolate have been combined the refresing coolness of mint…the glistening sweetness of coconut…the tart delicacy of orange…and the mellowness of maple.

 Baker’s Chocolate – 1931

For these searchings and kitchen-testing have come priceless chocolate recipes…marvelous dishes which have been praised by the most critical food experts. And best of all, these dishes are not only wonderful to eat, but easy to make…dependable. Just follow the directions carefully and see how delightfully simple it is to turn out a triumph in chocolate!

For best results use the Walter Baker ingredient called for in each recipe. If cocoa is substututed for chocolate, 1/3 cup Baker’s Breakfast Cocoa should be used for every square of Baker’s Unsweetened Chocolate. In cake or cookie mixtures, add 1/2 tablespoon additional butter for every 1/3 cup cocoa.

The half-pound cake of Baker’s Unsweetened Chocolate is divided into eight squares of one ounce each. The one-quarter pound cake and the 1/5 pound cake are divided into eight sections. When the recipes call for “one square of chocolate” use two sections of these small cakes.

Certainly…with Baker’s Unsweetened Chocolate and Baker’s Breakfast Cocoa doing active service on your pantry shelf…you may royally satisfy your family’s flourishing appetitie for chocolate.

A sample recipe from this cool brochure:

Brazilian Chocolate 

  2/3 cup Baker’s Unsweetened Chocolate, cut in pieces                     
1 cup cold strong coffee  
Dash of salt
3 tablespoons sugar
3 cups milk

Place chocolate and coffee in upper part of double boiler over direct heat. Stir until chocolate is melted and blended. Add salt and sugar. Boil 4 minutes, stirring constantly. Place over hot water. Add milk gradually, stirring constantly. When hot, beat with rotary egg beater until light and frothy. Cool. Pour over cracked ice in tall glasses. Top with 1 tablespoon sweetened, whipped cream. Serves 6. The delicious blend of coffee and chocolate in this drink makes it an unusual and very popular refreshment beverage.

That’s all for now folks! Please be sure to leave me your name and email so that I can keep you informed of future postings.

Tim Mack

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Cookbooks – The Perfect Internet Product?

Writing Cookbooks

I read an interesting article by Hazel Leong where she suggested that writing a cookbook, publishing it to the internet and selling it just might be the perfect internet product! She also goes into different money-making scenarios that you can use with your cookbook, including affilitate marketing programs. 

She went on to say that “putting together a cookbook is really little more than planning, getting organized, and then just doing it! But can you really make big money selling your own cookbook? The answer to that very important question is that you can if you can generate enough interest or attract enough attention. That is where the majority of your work will come in.”

All-in-all, an interesting read. I would have liked to see more information on how best to actually write and format the cookbook, but it is worth your time checking it out if you’ve ever had the urge to write a cookbook. Click on my Blogroll link to right to read the article in its entirety or use the link below:

 Article Source: http://www.articlesbase.com/marketing-articles/the-perfect-internet-product-cookbook-121525.html

About the Author: Hazel Leong 
Profit Lance  has taken the internet marketing world by storm! See  profit lance reviews  here.

That’s all for now folks. Leave me your name and email address so I can keep you informed of new posts.

Tim Mack 

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WALTER BAKER and COMPANY (Part 1)

One of the many pleasures that I find in collecting vintage recipe pamphlets is the archaic language used by the writers of the various companies. In describing their product they often give us a wonderful peak into a simpler time in our history. Today I’m sharing with you a pamphlet from the Walter Baker Company. The pamphlet was created in 1931. It measures 4.75” x 6.75” and contains 60 pages. Approximate value is $15-$20.

WALTER BAKER INTRODUCES CHOCOLATE AND COCOA TO AMERICA

“Since America was very young the name of Walter Baker has stood for the best in chocolate and cocoa. The first chocolate mill in America was built on the banks of the Neponset River in Dorchester, Massachusetts. In 1780 it became the establishment of Walter Baker and company. Since that time, this chocolate business has grown steadily until today Walter Baker chocolate products are famous the world around.

“Baker’s Unsweetened Chocolate is a choice blend of the world’s finest cocoa beans. In its manufacture, nothing is added or taken away. For generations this chocolate has been prized for its rich natural flavor and velvety smoothness. Truly an unexcelled ingredient for myriad chocolate dishes. And what product ever offered a more amazing range of wonderful food delights than chocolate!

“Baker’s Breakfast Cocoa is likewise made from the most carefully selected cocoa beans. This rare blend produces the ruddy brown color and the marvelous chocolate flavor you know and like so well. Baker’s Breakfast Cocoa is chocolate in its less concentrated and pulverized form and as such is most convenient for making beverages. Cocoa is also preferable to chocolate in recipes such as angel food and spongecakes which should not have any extra fat added.

“The nutritive value of Baker’s Breakfast Cocoa exceeds the standard set by the Government.”

THE ROMANCE OF “LA BELLE CHOCOLATIERE

“Her story is just another delightful version of Cinderella and Prince charming…He is Prince Ditrichstein, brilliant young Austrian nobleman…she is a waitress in a new Viennese chocolate shop – Babette Baldauf, daughter of an impoverished knight!

“One frosty afternoon in 1760, the dashing young hero commands his chaise to stop before this quaint chocolate shop, first of its kind in Vienna. He must discover for himself the merits of a rich new beverage…that romantic drink from the tropics which is the topic of conversation among all the young fashionables.

“He enters, seats himself at a table, orders “hot chocolate” and promptly discovers not only the glories of this mellow, fragrant drink but also the prettiest girl in all Vienna.

“Day after day, he returns for more chocolate and more demure glances. The bewildering enchantment grows and grows…until his daily cup of chocolate becomes the most important event in Prince Ditrichstein’s life. He completely forgets that a Prince may not look at a waitress…and the rest you’ve already guessed!

“As a betrothal gift, Ditrichstein engaged a talented Swiss artist, Jean Etienne Liotard, to paint his winsome beloved in the simple costume in which she first bewitched him. This portrait now hangs in the Dresden Museum…and its well-known replica graces every can of Walter Baker’s Breakfast Cocoa.”

There’s more to the Walter Baker Company story and I’ll continue on with it in the next posting. 

That’s all for now folks…be sure to add your name and email address to the above subscription form so I can keep you informed of new postings.

Tim Mack

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NOSTALGIC COOKBOOKS

THE BLACK FAMILY REUNION COOKBOOK-1993

The other evening, after a fine home-cooked dinner, I poured myself a cup of coffee and pulled one of my favorite cookbooks from the shelf. Feeling full and mellow…and rather nostalgic…I started again to thumb through the pages of this great cookbook.

I wasn’t looking for recipes…I suppose that’s blasphemous for a cookbook writer to say, but rather I was in need of some good memories from a time past. A simpler time. A time to relax and not worry about the day’s bills and world problems. 

Well my friend, this book in my hands was just what I needed. Even the book’s subtitle tells me that it’s “Recipes and Food Memories”.

A couple paragraphs from the back cover tells of the origin of this book:

“The Black Family Reunion Celebrations, organized by the National Council of Negro Women and held in seven cities across America every summer, celebrate and preserve the values, traditions, and strengths of the African-American family. Inspired by these festivals, ‘The Black Family Reunion Cookbook’ contains more than 250 recipes from home kitchens across America, seasoned with warm memories and “homemade love.”

“Including personal reminiscences from celebrities such as Natalie Cole, Wilma Rudolph, Pattie LaBelle, and Spelman College President Johnetta Cole, this unique collection reflects the local, national, and international heritage of the Black community. It offers dishes for every occasion and every taste, from African-inspired  Mustard Greens with Peanut Sauce to down-home Family Famous Chicken and Dumplings, from a traditional gumbo to sophisticated Sweet Potato Smoked Turkey Bisque, and, in honor of the council’s founder, Mary McLeod Bethune, her own recipe forher celebrated Sweet Potato Pie.”

What I especially love about this cookbook are the personal sidebars written by its members. This wonderful quote is only one of many that I find so great:

“The Goodie“

“Every spoonful of those baked beans tasted so indescribably good that I closed my eyes to savor the flavor. Oh, but no clever phrase could capture the rapture that was mine as I let my tongue press against each bean; one-by-one, and extract the tastes of pungent garlic, scorched, diced onions, rich brown sugar and smoked, thick and meaty bacon. They blended on my palate like the smooth inseparable sound of the MJQ.

“Reluctantly, I drifted out of Modern Jazz Quartet trance to scheme with my sister about how we could repeat our pleasure before mother shooed us away like annoying house flies from her “company only” baked beans deluxe. It was that Saturday night that we learned what to look for in life.

“Edging her spoon along the baking dish, Janet whispered, “Here, Sonia, do you want some more of the goodie?”

“I answered with my traditional first child belligerence, “No, I want another serving. What’s the goodie anyhow?”

“Taste it”, she offered with patient coaxing.

“UHM! UHM!” Why would anyone ever want to eat the baked beans again if you could just have that rim of the blended flavors bordering the cooking vessel? 

“Needless to say, we trimmed that rim with spoons and fingers until we were caught. But that was only the beginning, because once we discovered “the goodie” we kept an eye or two open for it in kitchens everywhere. We found it in the syrup-soaked, flaky crust tucked in the corner of cobbler pans. We found it in the crusty, cheesy, buttered corners of pans hold macaroni and cheese. We found it where the grill takes over when the Bar-B-Que sauce stops. We found it around the edges of legs of lamb bathed with garlic, rosemary, lemon slices and lamb flavor.

“Here are some helpful hints for goodie seekers. Look at “marginal stuff”…just on the edge of being no good…that’s where you’ll really find “the goodie”.

Sonia Walker

I hope that the authors and publishers of this fantastic book will look favorable upon me for this review of their copyrighted material. It’s a great book and one that belongs in everyone’s collection. 

This is a 212- page, “Fireside” book, published by Simon & Schuster in 1993. 

That’s all for now folks…be sure to sign-up with your name and email so I can keep in touch with you.

Tim

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2100 NEEDED INVENTIONS: Ideas for You

2100 NEEDED INVENTIONS

Ideas for You

This is a fun book that I recently purchased for $1.25 at an antique mall in Tacoma, Washington. Written by Raymond F. Yates in 1942 with a Fifth Printing in 1946 by Wilfred Funk, Inc (Publisher) of New York.

  Dust jacket leaf reads:

  “You don’t have to be a genius to be an
  inventor. Look at the common paper clip,
  the safety razor, the rubber pencil tip, and
  the clamped fruit-jar top, each of which paid
  a fortune to its inventor, and you will
  immediately feel – quite correctly! – that you
  could have invented them if you had had the
  idea.

  “Today the inventor has greater
  opportunities than at any time in history. The
world is calling for new inventions and rapidly making many of our present methods of doing things obsolete. Literally thousands of machines and devices we have been using will have to be invented all over again. 

“Many inventors need “a place to start.” They need practical suggestions on what to invent – things the public is eager to pay for – to keep them from wasting time on freakish or impractical inventions that nobody wants.”

Remember that these ideas are from 66 years ago but here are some of Raymond F. Yates’ kitchen and food suggestions:

1.  Removing hot toast from a still hotter is a very awkward process the way toasters are constructed at the present time. If there was some little mechanical attachment that would release the toast with no danger of burning the fingers, it would be sure to attract housewives who have learned to handle this device gingerly at the breakfast table.

2.  A waffle iron that will lift out waffles when they are done, delivering them, perhaps, like the “pop-up” bread toasters.

3.  A waffle iron that would not overflow would find its way into several million American home.

4.  A process for canning green vegetables whereby the natural green color of the food is retained through the canning process and subsequent storage by a method which prevents the destruction of the chlorophyll, upon which the natural green color is dependent.

5.  A good liquid or powdered coffee extract which, upon dilution, would yield a beverage with taste and aroma fully equal to that of freshly and correctly brewed coffee. (Has Starbuck’s found the secret?)

6.  In the field of flour milling, a perfection of processes and methods whereby certain vitamins may be added or retained in white flour, without decreasing its storage qualities.

7.  A drying processing method to produce whole dry milk, including the butterfat, in such form that the butterfat will not become rancid during reasonable length of storage.

8.  A means of raising the melting point of chocolate so as to lengthen the shelf life of chocolate-coated candies. The production of chocolate goods is almost completely halted by the hot, humid climatic conditions of the summer months.
(Yeah! for M&M’s)

9.  Because most manufactured cookies are alkaline and are subjected to rapid baking at high temperatures, delicate flavors are not retained well in the finished goods. If a fixative, or process for retaining delicate flavors in manufactured cookies could be developed, it would be very valuable to the biscuit and cracker industry.

10. There are several hundred million bushels of soft winter wheat produced in this country each year, but with the advent of high-speed dough mixing machinery, this wheat is not adaptable to bread making. We need a process or material which could be added to soft wheat flour that would activate the protein so that soft wheat flour could be put through modern bakery equipment. With this, a large agricultural area, particularly that lying east of the Mississippi River, would be helped materially. Furthermore, it would improve the quality of the loaf of bread. 

Hope you enjoyed these historic ideas. Watch for Part 2 where I’ll give another ten, 66-year old ideas that just might help make you a million.

Land O’ Lakes 1935           Old Coffee Postcard      Buttericks Cook 
                                                                                             Book 1924

That’s all for now folks! Be sure to leave me your name and email so I can keep you informed when I post a new blog.

Tim Mack

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OSWEGO STARCH – T. Kingsford & Son

OSWEGO STARCH – T. Kingsford & Son – 1876
Vintage Recipe Pamphlet

 Oswego Starch-1876

Without a doubt, my oldest and most ‘prized’ vintage recipe pamphlet is this Oswego Starch brochure from the Oswego Starch Factory. I purchased this brochure in early 2003 for $12.00 and today estimated value is $45.00. The brochure measures 3.5″ x 5.5″ and contains 16 pages.

Originally established as a factory for manufacturing “pure and silver gloss starch for the laundry”, T. Kingsford & Son soon found a method for developing their starch into a product for culinary use as well.

Quoting from the brochure: “This is one of the few productions so perfect as to admit of no improvement. The manufacture of this delicate article from Indian Corn was the sole invention of Mr. Kingsford more than thirty years ago, during which period it has received from time to time all the improvements which skill and science could furnish, and has now been brought to the highest attainable quality”. 

AS AN ARTICLE OF FOOD: Quoting further, “The experiment which first gave to the world this Laundry Starch made from Indian Corn, and the skill which perfected it, have been productive of still more notable success in furnishing this new article of food, which is adapted alike to the taste of the epicure and the wants of the invalid.”

 (back cover)

SAMPLE RECIPES FROM THE BROCHURE:

Oswego Pudding 

One quart of milk, three tablespoonfuls of corn starch, four eggs. Beat the yolks, and mix them with a little of the milk and flour; sweeten and flavor with vanilla. Scald the milk, and add the other ingredients, boil three minutes; pour into a dish, and set away to cool. Beat the whites with four teaspoonfuls of sugar. Cover the pudding with a layer of currant jelly, and spread the beaten whites over the whole.

Saratoga Pudding

Mix four tablespoonfuls of corn starch i one quart of cold milk. Stir until it boils. When cool, stir in two tablespoons white sugar, six eggs, whites and yolks beaten separately. Put in a large pudding-dish, place in a pan of water, bake one and a half hours.

Sauce: One cup sugar, half cup butter, the yolks of two eggs, one glass wine. Rub sugar and butter to a cream, add eggs and half the wine. Put the dish in boiling water, stir ten minutes, add the rest of the wine, and serve.

That’s all for now folks. Hope you’re enjoying these posts. Be sure to sign in above so I can keep you informed of future postings to this blog.

Tim Mack

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LILACS and BARBECUE

LILACS and BARBECUE…Life Just Doesn’t Get Any Better!

With the first few 70 degree days of the year the itch begins. Slowly at first; then the pace increases. Religiously I pull out some old barbecue cookbooks and start dreaming of the smoke pouring from my Weber Grill.

Here are a few of my favorite old, collectible barbecue magazines and soft-bound cookbooks.

Big Boy is a grill manufacturer. This spiral-bound book has a semi-rigid cover and contains 64 pages. I paid $1.30 for it quite a few years ago; today I figure it to be worth $7-$8.
Big Boy Barbecue-1960

I’m a great lover of barbecue. In fact, the first cookbook that I ever wrote was a huge collection of barbecue recipes, graphics and odd stories. Here’s an example of what I mean by ‘odd stories’. I have a large collection of barbecue cookbooks and national magazines…both new and vintage editions. I’ll be sharing some of these with you in the near future since barbecue season is fast closing-in on us.

The scent of lilacs bring back a time of long ago – a time of childhood adventure and a time of family. Along with family come the feelings of security, safety, innocence and discovery.

Nick Manero’s Cook-Out
Barbecue Book-1961

 Barbecues represent all that is good in this world. It represents togetherness and the coming together of community; for is impossible to have a true barbecue when you’re all alone.

Barbecues symbolize summertime, even if it’s the middle of winter and snow is still falling. It symbolizes God’s gift of abundance, even if it is simply the grilling of a hamburger. Good food and good drink remind us that life is good. 

 It isn’t a coincidence that lilacs bloom only in the summertime and you never find lilacs displayed at a funeral. Lilacs and barbecue represent a rebirth of sorts.

 The sun is shining and the weather is warm – we’ve survived another cold winter. Lilacs and barbecue remind us of summertime – the smell of charcoal; drinking a cold beer or iced teas with the background sound of a baseball game on the radio. A summertime barbecue is games, happy children, good conversation with friends, music, sunshine and smells, all in the great outdoors.

I don’t remember ever going to a ‘bad’ barbecue. Even if the food was over-cooked or the sunshine was replaced with rain – there are just too many elements of ‘good’ remaining to be anything other than wonderful.

  Barbecue-1963

That’s all for now folks – it’s time to go and get my Weber Grill hosed-off and ready to fire it up!

Until the next time,
Tim Mack

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