Posts Tagged ‘cakes’
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
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
