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

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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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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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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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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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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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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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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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HOOD’S HIGH STREET COOKBOOK – 1885

THE HIGH STREET COOK BOOK – 1885

The pamphlet measures 4½” by 7″. It contains 32 pages. Estimated value is $30.00 – $35.00.

 Hood’s High-Street Cook Book – 1885  

The pamphlet has kind of a cute introduction…

“The High-Street Cook Book” was originally prepared and published by the ladies of High-Street Congregational Church, Lowell, Mass., for the purpose of being sold at their Annual Fair. The receipts were contributed by the ladies themselves, some of whom have quite a local reputation as excellent cooks and housekeepers, and were such as they had tried and found valuable in their own experience.

“Thus the book possessed the great advantage of being thoroughly practical, and it is not surprising that it was a great success. The edition published for the fair was soon disposed of, and the demand continued so great that it was thought advisable to have the book republished. This edition, published by the proprietors of Hood’s Sarsaparilla, is the result.

 Hood’s High-Street Cook Book – 1885  

“And believing that the circulation of so excellent a book should not be limited, we have decided that our edition shall be so large that every housekeeper in the country who desires it may have a copy. It may be obtained free of your druggist, or by sending a two-cent stamp to the publishers, C. I. HOOD & CO., Lowell, Mass.

“But the value of this edition of the High-Street Cook Book is not confined to the receipts and hints for cooking herein contained. The information that is given concerning the curative value of, and cures effected by, Hood’s Sarsaparilla, is of sufficient importance to deserve careful reading and considerate attention.

“Only advertising! you say. Very true. But as only advertising, we believe it will prove a blessing to many a poor sufferer, who will learn from it how others have been benefited and how he may be cured. Honest statements have a right to everybody’s attention.

“And before you prepare to skip lightly over the advertising, we wish to impress upon your mind the fact that every statement we make, every testimonial we use, will stand the closest investigation, and even the most remarkable cures are confirmed by conclusive evidence. We believe Hood’s Sarsaparilla is doing a vast amount of good, and we republish this book in the confident belief that it will help on the good work of advancing the interests of a thoroughly honest and reliable medicine.”

“How About a Sample Recipe?…..”

 Cecils

Mince fine one cup of rare roast beef, add one-fourth cup of dry bread-crumbs, one-fourth of a small onion (grated), one teaspoonful of chopped parsley, one-fourth teaspoonful of pepper, one teaspoonful of salt, stir in a little good stock and one egg (beaten). The mixture should be as soft as you can handle it. Heat all together, and when it cools mould in the bowl of a spoon into egg-shaped balls, roll in fine crumbs, and fry a light brown, in hot lard. Make a gravy of one cup of stock thickened with browned flour, and flavor with one teaspoonful of Halford Sauce, and pour over the Cecils. Take Hood’s Sarsaparilla.

 That’s about all for this time folks. Be sure to sign-up below so I can keep you informed of future posts.

Until Next time,
Tim Mack

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NATIONAL BISCUIT COMPANY

UNEEDA BISCUIT

In one of my earlier postings, I showed you one of my favorite recipe pamphlets from the National Biscuit Company. I’ve received many comments from my readers about this pamphlet, so here’s a bit more information.

I recently ran across a wonderful book, The Public Accepts: Stories Behind Famous Trade-Marks, Names and Slogans, by I. E. Lambert, Published by The University of New Mexico Press, Albuquerque, NM, 1941. This is a fascinating read and I advise you to keep your eyes open for a copy of your own.

 UNEEDA BISCUIT

The National Biscuit Company was organized in February, 1898. At that time crackers were sold in cracker barrels. As a rostrum for the village statesmen the cracker barrel was not a bad idea, but it was a definite evil for the cracker industry. The shopping housewife, upon her return home, often opened her brown paper bag to find that she had purchased broken, stale, and dirty crackers.

Mr. Adolphus W. Green, chairman of the Board of the National Biscuit Company, conveived the idea of selling a fresh and clean soda cracker in a small, attractive package and giving the cracker a distinctive name as a remedy for the menace of the cracker barrel.

In August, 1898, a suggested list of possible names for the new product was submitted, such as “Hava Cracker,” “Usa Cracker,” “Taka Cracker,” etc. The name “Uneeda” was also on this list, and finally, after some hesitation, it was adopted. The word “Uneeda” was probably the first coined combination of words which are so frequently used today for trade names.

In January, 1899, preparations were complete. One morning the people of Chicago and other Illinois cities woke to discover in the newspapers two mysterious words printed in bold type: “UNEEDA BISCUIT.” This suggestive combination of letters aroused the curiosity of the purchasing public and the venture was a succcess almost overnight.

A few months later, Mr. Joseph J. Geisinger, seeking to illustrate the moisture-proof properties of the new package, dressed his young nephew, Gordon Stille, in boots, sou’wester, and slicker, put a package of “Uneeda Biscuit” under his arm, and took him to the photographer. When Mr. Green saw the result he was delighted. Thus the “Uneeda Boy” was added to the gallery of world famous trade-mark figures.

 Uneeda Biscuit, 1921

That’s All for Now Folks,
Be sure that you leave me your email on the form to the right so we can keep in touch.

Tim Mack

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PILLSBURY FLOUR MILLS

The story of the Pillsbury Flour Mills Company is one of the most interesting of modern business romances. It had its modest beginnings in 1869, only two years of the granting of the Minneapolis city charter. The years that followed have been years of continued steady growth. The mills have grown in capacity from 150 barrels of flour daily to 42,000 at the present time. An enormous output of Pancake Flour, Health Bran, Farina and Corn Products has also been developed.

However, the story of a concern can not be adequately told without glancing at the personalities responsible for its organization and later development. In 1869, Mr. Chas. A. Pillsbury wended his way from New England to the western frontier, to what was then the village of St. Anthony, located at the falls of the same name. He took this step, which later was to mark the beginning of a singularly successful career, at the suggestion of his uncle, the Honorable John S. Pillsbury, his object being to engage in flour manufacturing. A start was made with the purchase of a small 150 barrel mill. At this time also, the Pillsbury’s Best brand was first used, the same brand that is still the world’s standard for goodness and purity in flour after a period of sixty years.   

Today the Pillsbury Flour Mills Company operates eight mammoth mills producing approximately 42,000 barrels of flour daily, which is shipped to all quarters of the globe. They are clean, modern, up-to-date mills, equipped with every device of the most advanced type for flour production.

The company has branch offices located throughout the entire United States and many agents abroad. Such remarkable growth from such a small beginning is indicative of the uniform high quality of Pillsbury’s Best Flour, and a sales policy based on fair dealing and integrity. The conservatism typical of its New England beginnings is the pervading spirit of the institution today.

 

Tim Mack

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LAND O’LAKES CREAMERIES

Recipes from the Land O’Lakes

I sure do enjoy sharing my cookbook and recipe pamphlet collection with my readers. It’s always nice to find a pamphlet that is something more than just ‘a piece of paper’ to the manufacturer. Look at the colors in this this wonderful pamphet from Land O’Lakes Creameries, dated 1935.

This pamphlet is in excellent condition which tells me that the original customer appreciated and kept it in a clean and safe place. Now to me,
that is good advertising. Put out an attractive piece of advertising that the owner/customer will cherish. Display your company’s name proudly and prominately so that 75 years later, folks are still talking about it. Make your advertising a collector’s item. I have dozens of unique and attractive pieces of advertising in my collection dated 2000 and beyond. They all show the company owner’s pride in his company and products.

Even the cover material and paper pages are of a quality stock. Look at the picture below. Remember when several companies produced cheese spread in the collectible glasses like these?

Look at another example from this super pamphlet:

Look at the colorful packaging! Tell me the owner didn’t take pride in his products. Here’s just one recipe from this pamphlet. The author isn’t just talking about butter and eggs…he’s talking about Land O’Lakes butter and eggs.

Rich Butter Cookies

2 cups Land O’Lakes butter
2 1/4 cups sugar
4 Land O’Lake eggs
4 cups sifted all purpose flour

Cream butter, add sugar and cream well. Then add 1 egg at a time, beating well after each addition. Lastly add flour and mix well. Drop from a teaspoon onto baking sheets. Bake in very hot oven 450 degrees for 10 minutes. Makes about 128 cookies. The dough may be divided into several parts, with nuts added to one part, spices to another, thus making different cookies.

This highly collectible pamphlet measures 6 1/4″ x 9 3/8″ and contains
48 pages. Estimated value is $25-$35. 

That’s all for now folks…until next time,

Tim

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MAGIC YEAST

MAGIC YEAST

A friend of mine found this magnificient brochure in 2003 while traveling through Temecula, California. She was good enough to purchase it for me for $9.00. The brochure is in excellent condition; and as I’ve mentioned before, gains value by using old-fashioned pictures of children or women. Today I place the value of $30-$35 on the brochure. It measures 3″ x 6″; contains 14 pages, and is hinged at the top. It dates from somewhere around 1915. Published by the Northwestern Yeast Company of Chicago.

 
Sample Recipe:

BREAD STICKS

Materials:

2 cups scalded milk         4 Tablespoon sugar
1/2 cup butter                 1 teaspoon salt
whites of 3 eggs              7 1/2 cups sifted flour
1 cake Magic Yeast dissolved in 1 cupful lukewarm water

Way of preparing:

Mix the milk, sugar, butter and salt. When lukewarm add
the flour, Magic Yeast and whites of eggs well beaten.
Knead well. Let rise and then shape in long, thin strips,
about 8″ long and 1/2″ thick, keeping them of an equal
thickness. Let rise again, then bake. Have your oven very
brisk and reduce heat at the end of five minutes. The sticks
should be very crisp and dry.

Thank you to those many folks who have subscribed to my blog in the past month. Please accept my apologies for not getting back to you nor posting more frequently. The day after Thanksgiving I discovered that I had colon cancer and have been struggling with surgery and many, many doctor’s appointments. Thankfully, I appear to be cancer-free today and am regaining my strength and energy. Please, please, please do yourself – and your family – a favor and if you’re of the susceptiple age or family tendency get yourself checked regularly. I missed one year of getting a colonoscopy because I didn’t have insurance and felt that I couldn’t affort the procedure.

That’s all for now,
Tim

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Stokely-Van Camp, Inc.

STOKELY-VAN CAMP BEANS – 1978

Here’s another wonderful example of “art” in recipe pamphlet advertising. One of the oldest, and most popular, canned pork and bean packagers is Stokely-Van Camp, Inc. The company is located in Indianapolis, Indiana.

Here is a colorful cover from one piece of their advertising; dated 1978. I purchased this pamphlet in 2003 for $2.00. Today I place it’s value at $12-15. It measures 5 1/2″ x 8 1/2″ and contains 17 pages and 19 recipes featuring their products.

  MOM’S BAKED BEANS

1 Tablespoon chopped onion
1 Tablespoon butter or margarine
1 can (1 lb. 5 oz.) Van Camp’s Pork and Beans
1/4 cup brown sugar
2 Tablespoons Stokely’s Finest Tomato Catsup

Saute onion in butter until tender. Combine onion with remaining ingredients in a greased 1 1/2 quart casserole. Bake, uncovered, at 350 degrees for 1 hour 15 minutes. Makes 4 servings.

That’s all for now folks; don’t forget to drop me an email if you want to get on my mailing list.

Tim

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ROYAL GELATIN

ROYAL GELATIN – 1929 

There’s nothing I like better in a recipe pamphlet than the graphics (outside of the price of course – in 2004 this pamphlet cost me $1.50 on eBay, and that included postage). Look at the various graphic presentations that this neat little pamphlet used.

 Inside there are several black and white renderings: 

 You’ll also find several full color images that take on almost a water-color effect:

Then, of course, it’s important that you find some unique recipes in each of these recipe pamphlets:

 Royal Strawberry Pie 

2 packages Royal Raspberry Gelatin
2 cups boiling water
2 cups cold water
Pastry
Whipped Cream

Make a pastry shell and bake. Put gelatin
in bowl. Add boiling water and stir until
dissolved. Add cold water. When thick and
syrupy, pour into baked pastry shell and
chill. Cover thickly with sweetened whipped
cream at serving time. Makes one 9” pie.
 

This neat little recipe pamphlet measures 3 3/4” x 4 7/8” and contains 14 pages. Copyright is 1929 Royal Baking Powder Co. Estimated value is $15.00.

That’s all for now folks, hope you enjoyed. Don’t forget to drop me an email if you’d like to be notified when I post another blog. Also, I do love your comments.

Tim Mack

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VINTAGE H.J. HEINZ COMPANY (cont.)

HEINZ BOOK OF SALADS

 H.J. HEINZ CO., 1925

COLORS AND GRAPHICS: Continuing on with the earlier topic concerning the beauty of some vintage recipe pamphlets, I want to share the back cover of the below posting.

CONTENT:

WHAT TO SERVE WITH SALAD

• Crackers: Crackers appropriate to serve with salads can be bought in considerable variety at any good grocery store. Heat before serving so that they will be fresh and crisp.

Toasted Crackers: One of the simplest accompaniments to the salad course. Use saltines or any thin, unsweetened wafer; spread with butter and sprinkle with paprika. Lay on a shallow pan and place in a hot oven until crisp and slightly browned.

Bread Sticks and Ring: Cut several slices of bread about one-half inch thick, remove the crust, and cut into strips one-half inch wide. With a round jumble or doughnut cutter cut rings from six other slices of bread. Fry sticks and rings in deep fat or brown them in a pan with a little butter in a hot oven. Put one or two sticks through each ring before serving.

• Cheese Straws: Roll a little grated cheese into some pastry dough (if you have some left over from a pie so much the better). Cut into strips with a sharp knife or pastry wheel. Bake in a very hot oven (500 F).

Cheese Biscuits: To the flour and other dry ingredients of a plain baking powder biscuit mixture add some grated cheese. Add enough liquid to make a soft dough, roll lightly and cut with a tiny biscuit cutter. Bake in a quick oven (450 F) and serve hot.

Finger Rolls: Bread dough, after the first rising, may be shaped into tiny rolls about as thick around as a lead pencil, and as long as a finger. Let rise again and bake in a quick oven (400-425 F). In some towns and cities very delicious finger rolls can be bought at the bakery.

• Sandwiches: To serve with salads for afternoon parties or evening receptions dainty bread and butter sandwiches are always appropriate.

Cheeses: Cheese is one of the best accompaniments to salad because of its dietary value. It is right in the elements salads lack and therefore when the two foods are served together they make an almost complete meal.

Rather sharp, tasty cheeses are the most suitable, Roquefort heading the list in popularity. Snappy and Pimiento cream cheese come next. The ordinary store or American Club is well like, especially when grated, highly seasoned, and made into cheese balls to serve on the side of the salad plate. Or it may be sprinkled over crackers to be browned in a hot oven.

The less common varieties such as Pineapple, Edam, Gruyere, Gorgonzola and Port de Salut are, for the most part, imported. Served with crisp crackers they are “just right” with the dinner salad.

Cheese should be passed to each person after the salad is served except when it is made into balls and placed on the individual salad plates. As crackers usually accompany cheese a special serving plate, which has a place for both crackers and cheese, is frequently used.

(from “HEINZ Book of Salads”, HJ Heinz Co., Pittsburgh, USA, 1925)

PAMPHLET DESCRIPTION: Pamphlet measures 4.5″ x 7″ and contains 90 pages. Approximate Value is $25-$30.

That’s all for now folks,
Tim

PS: Drop me an email from the contact form and get on my mailing list. I’ve got some neat freebies coming up especially for my subscribers.

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VINTAGE H.J. HEINZ COMPANY

Graphics and Coloring: Vintage Recipe Pamphlets

 Heinz Book of Salads, 1925

In browsing antique stores for recipe pamphlets, I don’t always search for the most valuable item that I can find at the best price. I like to buy what appeals to my eye, whether it be rare or common. This pamphlet from Heinz (1925) is one of my favorites. Notice the great graphics and coloring. It’s attractive and very collectible. It also contains a ton of recipes; but even if there were no recipes and only the cover existed, I would likely purchase it.

Keep this in mind while searching for your treasures. If you like it…buy it! Even if there isn’t a great value today, who knows where it will be in the future. I guarantee that if you build your collection with this attitude, you’re going to have a collection that you’ll be proud to show off to your friends.

This particular pamphlet “Heinz Book of Salads” measures 4.5″ by 7″ and contains 90 pages of mouth-watering salad recipes. Estimated value is $25-$30.

That’s it for now folks,
Tim

PS: Remember, if you like my blog, drop me an email and I’ll keep you informed of current posts and freebies.

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NATIONAL BISCUIT COMPANY

NATIONAL BISCUIT COMPANY

Both vintage cookbooks and recipe brochures found that the usage of children’s pictures and images contributed greatly to their popularity. One of my favorite such brochures is this one from the National Biscuit Company, dated 1921.

From the Introduction on the Brochure... 

“The National Biscuit Company in introducing the package idea blazed a trail which thousands have followed. This contribution, in addition to the bringing to bear of scientific ideas to baking, the invention of marvelous machinery and the perfection of a wonderful system of distribution, revolutionized the baking industry and rendered obsolete centuries-old baking customs and methods.

“The products of the National Biscuit Company come to you fresh and crisp from splendid bakeries where they are made from raw material of the finest quality by methods in which care and cleanliness are watch-words. No matter where you buy them you are assured of the best in biscuit.

“National Biscuit Company product lend themselves to many uses, either alone or in combination. The pages that follow contain practical recipes by Lilian Dynevor Rice suggesting many such combinations—delicious, novel, economical. These recipes include but a few of the hundreds of National Biscuit Company products. Ask your grocer about the many varieties he can supply you.”

National Biscuit Company

Copyright, National Biscuit Company, 1921

 This is just one of the delightful recipes in the recipe pamphlet featuring one of many National Biscuit products. 

105. Barnum’s Animal Birthday Cake

One box of Barnum’s Animals will decorate a large cake for a child’s birthday. Dip half the animals in melted chocolate, laying them on waxed paper to dry. Alternate white an chocolate animals around base of cake while he icing is soft enough to permit them to be pressed into it. Around top make a ring of small sized stick candy, using many colors, and use these as supports to standing animals. The birthday candles can go inside the candy fence, but many mothers use instead of the rather dangerous tapers larger sticks of candy. When the cake is cut an animal and a stick of the smaller candy goes to each child with its piece of cake.

This brochure from National Biscuit Company – 1921 – measures 3.5″ x 6″ and contains approximately 46 pages. Estimated value is $30-$35.

That’s all for now folks.

Until next time,

Tim

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