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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THE VINTAGE ART OF BREAD-MAKING

THE VINTAGE ART OF BREAD-MAKING: Recipes and Techniques

Learn from the masters how to make great homemade bread
just like grandma’s!

GRANDMA’S BREAD: For those of you who can remember the taste and aroma of grandma’s bread, I need say no more. However, for those of you that grew up knowing only ’store-bought’ bread, you have my sympathy. The good old days of ‘everyday homemade bread’ are long gone, but you have in your hands a solution to recreate those memories for you family. Start a new tradition at home for your family today.

Get it today! 

 STEP-BY-STEP DIRECTIONS: Granted, not all things old are good. Take today’s computers, kitchen appliances and ingredients, for example. These things are much better than those of the olden days. But some things, like homemade bread, just cannot be improved upon. It was good back then and it can be just as good today…if you follow the enclosed step-by-step recipes and instructions in “THE VINTAGE ART OF BREAD-MAKING”.

BREAD-MAKING IS AN ART! Bread-making is an art that few of us moder-day cooks can learn without a lot of practice. But practice is of little value if you’re practicing the wrong methods. I’ve seen modern recipes that give a good list of ingredients for making bread; but they often fail to describe precisely the following: 

THE HOW-TO’s of BREAD-MAKING:

• How to knead the bread.
• What temperature is best for raising bread?
• How long should I raise the bread? Both times(?)
• What’s the best yeast to use? The best flour?
• How long should I bake the bread? At what temperature?
• How to know when the bread is done?
• How to store your bread.
• How to serve your bread for maximum flavor.

IN-DEPTH MANUAL: You’ll learn all of this and much more in this 40-page, in-depth manual. The manual has been compiled from an assortment of wonderful, old, long out-of-print cookbooks dating as far back as the early 1900’s.

LEARN FROM THE MASTER CHEF’S: Learn from the master chefs and cookbook writers of long ago when making a good loaf of bread was a requisite for a ‘good home-maker’. Every word is exactly as the authors penned it nearly 100 years ago. Their language is as unique as their techniques. In all cases I give full credit to these wonderful writers and take only credit for the somewhat unusual compilation of their secrets.

READ AND LEARN: Read and learn recipes and techniques from master bakers like the following:

•  Janet Hill McKenzie
• August Gay
• Mrs. Francis Carruthers
• Isabel Ely Lord
• Hugo Ziemann
• Mrs. F.L. Gillette
• Maude C. Cooke
• Mrs. Frederick Sidney Giger
• Oscar Tschirky
• Mrs. Agnes Marshall
• Annie R. Gregory

GRAPHICS: No cookbook from the early 1900’s would be complete without some wonderful photos and graphics. I’ve included some of these to compliment the manual.

This is an PDF ebook and ready for instant download…get it now!

 
THE VINTAGE ART OF BREAD-MAKING

That’s all for now folks! Be sure you send me your name and email so I can keep you posted whenever I write some more stuff.

Tim Mack

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