Posts Tagged ‘cookbooks’
SUBSCRIBE to Vintage Cookbooks
Free Cookbook for Subscribers!
I’ve recently set up my new autoresponder from GetResponse and think that it’s working properly. I’m asking my readers to subscribe to this blog and test it out for me. By subscribing you’ll receive a short email alerting you to a new posting. Also, as a token of my appreciation for subscribing you’ll be able to download a free 52-page cookbook that I created especially for you. It’s called “100 Unique Recipes from the Past”. It actually contains 103 recipes and a lot of vintage graphics. This is a fun cookbook and you can take a peak at it by clicking on the link above.
PROMISES: I promise to never share your valuable contact information with anyone nor bombard you with frivolous offers to sell you junk.
That’s it for now folks! Subscribe today.
Tim
VINTAGE COOKBOOK HUMOR
PUT A LITTLE COOKBOOK HUMOR IN YOUR LIFE
Last month while browsing a new (to me) antique mall in the small, rural town of Tenino, WA, I stumbled across a mother-load of collectible cookbooks. One of them was “MAMA WEISS: favorite Recipes. This is a 171 page, spiral-bound cookbook from 1953.
MAMA WEISS – 1953
If the cover doesn’t cause you to pick it up, certainly some of the entertaining ethnic recipes inside will cause you to take it to the cash register. By the way, I paid $2.00 for this one!
MAMA WEISS’ INTRODUCTION
“Much of the household warmth comes from the kitchen–as does the food that sustains the family.
“Cooking doesn’t have to be drudgery–and it doesn’t have to be a fine culinary art. I think of it as a combination of common sense, adventure and fun.
“My whole life has centered around the kitchen. When I was a child my mother taught me how to cook the hearty but economical dishes of rural Hungary–the nourishing soups, the shepherd’s goulash, good bread and other simple but tasty dishes designed to feed a family of fourteen for the least amount of money.
“As a young girl in Budapest and Vienna I learned the finer points of European cookery–the wonderful pastries of Mme. Sacher’s famous restaurant–the delicious meats and natural sauces served at the Gellert Hotel–the fine coffee cake at the sidewalk cafe.
“It is rare that I can use a recipe in its original form. Instinct and my own personal taste require that I add a little more of one ingredient–or perhaps leave another out completely. that is why it is so hard for me to give a recipe in exact measurements. The most important ingredient is your own taste.
“A good cook uses all the senses–and if the dish you are making doesn’t come out exactly right the first time…who cares? The next time you try it, experiment a little. Soon you will get the feel of it–and cooking willbe fun.
“There is one other basic ingredient that I always use when I cook or bake. I always add a pinch of melody. Make sure that this ingredient is in all your recipes.
“Good cooks are not born–they get that way by cooking and tasting, by smelling and touching and listening. It’s a wonderful adventure–so hum your favorite melody and come, follow me…”
******
Tell me, is this a happy cook, or not?
MAMA WEISS – 1953
Check out this unique recipe from MAMA WEISS:
SWEET LETTERS
Dough
1/2 pound butter
1/2 pound flour
4 yolks of hard boiled eggs (grated)
Filling
3 egg whites
1/2 cup powdered sugar
1/2 pound almonds (ground)
1 teaspoon lemon juice
Beat the egg whites stiff. Add the sugar and lemon juice gradually as you continue to beat. Add the almonds. Roll the balls of dough out into the shape of a square. Bring each corner of the dough to the center so that it has the appearance of an envelope. Place in a greased baking pan and brush with egg white or sour cream. Bake at 350 degrees for 30 minutes in a preheated oven.
Well folks, that’s about it for today. Be sure to sign up with your name and email address so I can keep you informed of future postings. I promise that I’ll never share your valued information. Also, when you do sign up you’ll get directions for downloading a cookbook that I compiled just for you called “100 Unique Recipes from the Past”.
Tim
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THE MALLEABLE RANGE Advertising Brochure – 1907
THE MALLEABLE RANGE – 1907
Mixed on in with collectible food company brochures and manufacturers of kitchen aids and appliances, insurance companies, cookware, and refrigerators. They too have some fantastic recipes and directions for concocting some fine, vintage dishes.
The Malleable Steel Range Manufacturing Company of South Bend, Indiana is one such company. This brochure measures 3.75” x 8.75” and contains 79 pages. Included along with directions for using the various ranges are
dozens of really good recipes. Estimated value is $25-$30.
(Malleable Range Co. – 1907)
Company Statement:
Kitchen Economy
Or, the Story of the Development of
THE MALLEABLE RANGE made in South Bend
“When we speak of kitchen economy we do not mean the false economy of buying poor material and cheap utensils to work with. The economy we believe in is the buying of the best.
“The most important part of a kitchen equipment is the range, for good material and a good cook availeth little if the range on which the cooking is done be poor.
“The story of the evolution of cooking devices is a very interesting one. If we go back far enough we could paint a picture of the fair sex of primitive days kneeling by a fire in the center of a cave, tent or wigwam, enveloped in a cloud of smoke, the fire having been kindled by the rubbing of sticks together.
“This takes us back to the days when man knew very little about iron and its highest development, that of steel. About the only use they made of iron in those days was to fashion implements to torture and to kill.
“From the fire of cross-sticks, the next step was the brazier, used by the Romans.
“About the time of the Roman conquest of Britain, 55 years before Christ, the Greek matron broiled her meats over an open fireplace. Then came the addition of the oven to the fireplace. This was a wonderful step in advance.
“Jumping many centuries from the date of the Christian Era, in the seventeenth century we find the old “Hathaway” with which the kitchens of many of the old Colonial homes were equipped.
“Passing rapidly over many years with their wonderful changes, we find the old Hathaway giving place to the cast iron stove.
“The twentieth century was just dawning when the highest development in cooking devices were reached, that of “The Malleable” Range made at South Bend, Indiana, which is made of a combination of malleable iron and steel.
“Few realize that this range is the crystalization of the growth and development of cooking devices of the ages, not only in relation to its mechanical construction, but also of the materials with which it is made.
“In the first place, malleable is the very highest grade of gray iron, which after casting is submitted to an annealing process. In this process the carbon, which makes cast iron so brittle, is burned out, all other impurities being eliminated. This process gives it great tensile strength. It can be doubled, stretched, hammered and twisted without breaking.
“Steel is also one of the highest products of iron. It was a happy combination when these two metals were brought together. The most important part of it, however, was the way in which they were brought together in the scientific construction of “The Malleable” Range, made at South Bend, Indiana.
“This is the very highest type of range made and sold in the world today.
“It costs a little more money than some other ranges on the market, but there is a reason for it. It should be of interest to every housewife to know of these reasons.”
Well, that’s about it for today folks. Get signed up with your name and email so I can keep you informed of future postings. Drop me a comment or question and I will get back to you.
Tim
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
Cookbooks – The Perfect Internet Product?
Writing Cookbooks
I read an interesting article by Hazel Leong where she suggested that writing a cookbook, publishing it to the internet and selling it just might be the perfect internet product! She also goes into different money-making scenarios that you can use with your cookbook, including affilitate marketing programs.
She went on to say that “putting together a cookbook is really little more than planning, getting organized, and then just doing it! But can you really make big money selling your own cookbook? The answer to that very important question is that you can if you can generate enough interest or attract enough attention. That is where the majority of your work will come in.”
All-in-all, an interesting read. I would have liked to see more information on how best to actually write and format the cookbook, but it is worth your time checking it out if you’ve ever had the urge to write a cookbook. Click on my Blogroll link to right to read the article in its entirety or use the link below:
Article Source: http://www.articlesbase.com/marketing-articles/the-perfect-internet-product-cookbook-121525.html
About the Author: Hazel Leong
Profit Lance has taken the internet marketing world by storm! See profit lance reviews here.
That’s all for now folks. Leave me your name and email address so I can keep you informed of new posts.
Tim Mack
NOSTALGIC COOKBOOKS
THE BLACK FAMILY REUNION COOKBOOK-1993
The other evening, after a fine home-cooked dinner, I poured myself a cup of coffee and pulled one of my favorite cookbooks from the shelf. Feeling full and mellow…and rather nostalgic…I started again to thumb through the pages of this great cookbook.
I wasn’t looking for recipes…I suppose that’s blasphemous for a cookbook writer to say, but rather I was in need of some good memories from a time past. A simpler time. A time to relax and not worry about the day’s bills and world problems.
Well my friend, this book in my hands was just what I needed. Even the book’s subtitle tells me that it’s “Recipes and Food Memories”.
A couple paragraphs from the back cover tells of the origin of this book:
“The Black Family Reunion Celebrations, organized by the National Council of Negro Women and held in seven cities across America every summer, celebrate and preserve the values, traditions, and strengths of the African-American family. Inspired by these festivals, ‘The Black Family Reunion Cookbook’ contains more than 250 recipes from home kitchens across America, seasoned with warm memories and “homemade love.”
“Including personal reminiscences from celebrities such as Natalie Cole, Wilma Rudolph, Pattie LaBelle, and Spelman College President Johnetta Cole, this unique collection reflects the local, national, and international heritage of the Black community. It offers dishes for every occasion and every taste, from African-inspired Mustard Greens with Peanut Sauce to down-home Family Famous Chicken and Dumplings, from a traditional gumbo to sophisticated Sweet Potato Smoked Turkey Bisque, and, in honor of the council’s founder, Mary McLeod Bethune, her own recipe forher celebrated Sweet Potato Pie.”
What I especially love about this cookbook are the personal sidebars written by its members. This wonderful quote is only one of many that I find so great:
“The Goodie“
“Every spoonful of those baked beans tasted so indescribably good that I closed my eyes to savor the flavor. Oh, but no clever phrase could capture the rapture that was mine as I let my tongue press against each bean; one-by-one, and extract the tastes of pungent garlic, scorched, diced onions, rich brown sugar and smoked, thick and meaty bacon. They blended on my palate like the smooth inseparable sound of the MJQ.
“Reluctantly, I drifted out of Modern Jazz Quartet trance to scheme with my sister about how we could repeat our pleasure before mother shooed us away like annoying house flies from her “company only” baked beans deluxe. It was that Saturday night that we learned what to look for in life.
“Edging her spoon along the baking dish, Janet whispered, “Here, Sonia, do you want some more of the goodie?”
“I answered with my traditional first child belligerence, “No, I want another serving. What’s the goodie anyhow?”
“Taste it”, she offered with patient coaxing.
“UHM! UHM!” Why would anyone ever want to eat the baked beans again if you could just have that rim of the blended flavors bordering the cooking vessel?
“Needless to say, we trimmed that rim with spoons and fingers until we were caught. But that was only the beginning, because once we discovered “the goodie” we kept an eye or two open for it in kitchens everywhere. We found it in the syrup-soaked, flaky crust tucked in the corner of cobbler pans. We found it in the crusty, cheesy, buttered corners of pans hold macaroni and cheese. We found it where the grill takes over when the Bar-B-Que sauce stops. We found it around the edges of legs of lamb bathed with garlic, rosemary, lemon slices and lamb flavor.
“Here are some helpful hints for goodie seekers. Look at “marginal stuff”…just on the edge of being no good…that’s where you’ll really find “the goodie”.
Sonia Walker
I hope that the authors and publishers of this fantastic book will look favorable upon me for this review of their copyrighted material. It’s a great book and one that belongs in everyone’s collection.
This is a 212- page, “Fireside” book, published by Simon & Schuster in 1993.
That’s all for now folks…be sure to sign-up with your name and email so I can keep in touch with you.
Tim
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
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
COLLECTING RECIPE PAMPHLETS
WHAT IS IT THAT MAKES COLLECTING RECIPE PAMPHLETS SO ATTRACTIVE?
I started collecting recipe pamphlets back in the 1970’s while employed as a wholesale beer distributor. It seems that liquor companies had long depended on the free distribution of colorful liquor pamphlets giving their customers new and exciting ways to use their product.
I found them really neat and attractive so every time I came across a new one I spirited it away into a box. During the 1980’s I owned a bar and restaurant and often times beer and liquor salesman would set up table tents and recipe pamphlets touting their product. Of course, a handful of them would end up in my box.
But it wasn’t until the mid 1990’s when I inherited a box of my mother’s recipes and recipe pamphlets and became aware of the dates that really got me going. Some were old, old, old and I was hooked.
About this time I attended a large antique and collectible show in Portland, Oregon. As the show was shutting down I made my last minute swoop through the hall. Sitting in a corner of one booth was a box the size of a liquor box with a hand-written price sign of $1.00. Inside were hundreds of recipe pamphlets. From that time I was an avid collector.
THE BEAUTY OF COLLECTING RECIPE PAMPHLETS
What makes collecting recipe pamphlets so appealing?
- They’re relatively inexpensive
- They lay flat and are easy to store
- They’re easy to catalogue
- They provide great information
- About the company’s history
- Contain wonderful recipes
- They’re colorful and contain great graphics
- They’re historical and just plain fun
There’s a lot of reasons to collect recipe pamphlets. Sure, cookbooks are good too and I have hundreds of them as well. But let me tell you, the day that I have to move from my home to a smaller place, I’ll be darned glad that I don’t have to move any more heavy books.
Here’s a great example of why I love recipe pamphlets. I picked this up awhile back from an antique store and it cost me $1.08 with tax. I love it!
It’s one sheet of paper (10″ x 6.75″) folded half. It’s not dated but I’d guess that it’s from the early 1950’s. There is no historical information but it does contain 12 recipes. Estimated value is $12-$15.
Send me your questions regarding old cookbooks or recipe pamphlets and I’ll do my best to answer them.
Until Next time,
Tim
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.
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
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
