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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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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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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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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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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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VINTAGE COOKBOOK COLLECTING

Vintage Cookbook Collecting
October 10, 2008

Welcome to my new blog. Cookbooks, both old and new, have been my passion for many years. I hope you find something here that interests you.

In upcoming issues we’ll be looking at cookbooks in general, along with a special focus on vintage cookbooks. Here’s just a few of the topics we’ll be touching upon:

* Vintage cookbooks
* Vintage Recipes
* Elements of a good cookbook
* Vintage cookbook authors
* Neat vintage graphics
* Vintage cooking techniques
* How to write a cookbook
* Vintage recipe/advertising pamphlets
* Cookbook collecting
* Cookbook values
* Companies behind advertising pamphlets
* Vintage recipes for today
* Cookbook reviews
* And much, much, more!

I have some good ideas of what I’d like to cover in this – what I hope you’ll find – informative and entertaining blog, but I’m certainly open to new ideas and directions. I look forward to your input and feedback. Heck, who knows, maybe together we can create our own best-selling cookbook!

I’ll also be looking at other food-related blogs, websites, forums, newsletters, and cookbooks and share with you what I learn from them.

Until next time,

Tim

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