Posts Tagged ‘die-cut’
SUNNY CANE SUGAR – 1937
Die-Cut Recipe Pamphlet
In a previous posting I mentioned how the value of a recipe pamphlet is determined in part, to its uniqueness. Die-cut pamphlets are just one type of unique design that has allowed many recipe pamphlets to grow in value for collectors.
This particular pamphlet – “Sunny Cane Sugar” is not only a unique, collectible pamphlet, it’s also a really good vintage cookbook containing approximately 125 recipes, an interesting history of sugar and the manufacturing of sugar, and a ton of hints for using the product. Graphics are somewhat limited but the 88 page die-cut recipe recipe pamphlet is a real keeper. I purchased it off of eBay in 2003 for $8.75 (with shipping) and value it today at $18-$20. The pamphlet measures 6” x 4”.
Sunny Cane Sugar(1) – 1937
Sunny Cane Sugar
The History of Sugar
Sugar today plays such an important part in our daily lives and is such a necessity that few have ever considered how changed our modes of living would be without it.
Modern menus which have contributed so much to the health and happiness of humanity would never have been possible without sugar. Imagine, if you can, a day without this essential. Bread, rolls and muffins, as we know them, would be missing as would also cookies, pies, cakes, jellies, ready-to-eat cereals, sauces, flavorings, dressings, syrups, many beverages and most desserts.
There are references to sugar cane in the Old Testament as “honey bearing reeds,” but knowledge regarding it was most limited. Honey was the most generally used sweetening agent of ancient races, but even this was so scarce that they dreamed of “The Promised Land” as “a land flowing with milk and honey.”
The art of making sugar from sugar cane is accredited to the Bengalese about 400 A.D. and information regarding “Indian Salt,” as it was called, was brought back to Europe by those few adventurous travelers who had journeyed that far successfully.
Knowledge of sugar-making spread westward into Arabia, Persia and Egypt. The Crusaders encountered it here during the Middle Ages and small quantities were brought back to European countries as a curiosity for Royalty.
Cultivation of sugar cane spread rapidly throughout the world following the explorations and discoveries of the fifteenth and sixteenth centuries. The Spanish, the French and the Portuguese all introduced this highly desirable commodity into tropical countries under their control, where humidity and fertility permitted its cultivation. It was introduced into Cuba as early as the sixteenth century, but was not introduced into Louisiana until 1751 by Jesuit priests who carried it from San Domingo.
Sugar, a curiosity of the fourteenth century, had become the luxury of kings and queens in the eighteenth century. Indeed as late as 1842 sugar was far too expensive to be considered in any other class than a luxury. An old hand-bill printed at that time, listing the prices of food commodities in London, gives the market price of sugar at $2.75 per pound!
If sugar refining processes had not been vastly improved and made a thousand-fold more efficient, sugar might still be selling at this price. But, thanks to modern science and increased efficiency, the price has been steadily lowered and consumption increased until today sugar is a necessity of life and one of the largest single items of food to pass through the hands of wholesale and retail grocers.
The W.J. McCahan Sugar Refining & Molasses Co. – 1937
Sunny Cane Sugar(2) – 1937
Roast Cured Ham
Wash and dry a 12 lb. Cured Ham. Place in roaster, fat side up, cover bottom of pan with hot water, about 1 quart. Cover roaster and bake in a slow oven, allowing not less than 21 minutes to the pound. When more than half done remove the the rind. Sprinkle the fat surface with 1 teaspoonful mustard and 1/2 teaspoonful paprika, add 1/2 cup vinegar to liquid in the pan and continue cooking, basting frequently. About 3/4 hour before serving sprinkle fat surface with 1/2 cup Sunny Cane “Old Time Brown” sugar, dot with whole cloves. Place about six washed and cored red apples around and continue baking uncovered without basting.
Well folks, once again I thank you for stopping by. If you’re new here, please leave your name and email so I can keep you informed of new postings. New subscribers will also receive a free download of my popular vintage cookbook – “100 Unique Recipes from the Past”
Tim Mack
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
JELL-O – “The Delicious Dessert”
Vintage JELL-O Pamphlet – 1902
It’s not often that I can share with you an entire recipe pamphlet in full, vivid color. Not all vintage pamphlets are the size of most cookbooks. Take this JELL-O advertising pamphlet for example: It contains three pages! Granted, there are no recipes, nor techniques enclosed other than telling us that it can be prepared in two minutes.
JELL-O (1) – 1902
This unique advertising pamphlet is die-cut and measures 4” wide x 3.5” high. I purchased it in 2003 for $.35 and value it today at $8-$10.
JELL-O (2) – 1902
JELL-0 (3) – 1902
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Sorry about the short posting today, but have a full-slate of “non-cookbook” chores to do today. Don’t forget to sign-up below and download the free “thank-you” cookbook – 100 Unique Recipes from the Past
By the way, did you know that the only food that doesn’t spoil is honey.
Tim
JACK FROST SUGARS – 1932
(Jack Frost Sugars – 1932)
This Jack Frost Sugars brochure from The National Sugar Refining Company of New Jersey, is unique in that it is die-cut (see 3rd picture below). The uniqueness comes from the die-cut occurring only on the inside pages. The little girl was printed on the inside covers and showed through each page. The brochure measures 5” x 7” and contains 9 pages. Estimated value is $18-$20.
(Jack Frost Sugars – 1932)
According to this brochure, Jack Frost Sugars produced seven types of sugar. They included granulated, dark brown, powdered, fruit powdered sugar, light brown, confectioners and individually wrapped sugar cubes.
(Jack Frost Sugars – 1932)
Company Statement: “There is no more perfect sugar than Jack Frost. It is 100% pure cane sugar. It is clean, sparkling, nutritious and a superb energy builder, as well as being a toothsome delicacy. The manufacturers of Jack Frost Sugars years ago looked far ahead, and as all scientists and merchants are doing today put their imaginations into their business and today offer to you sugars, in variety such as your mother never dreamed of – each scientifically made.”
That’s all for today folks. Keep signing up with your name and email so I can keep you informed of all future postings.
Tim
