Posts Tagged ‘recipe pamphlet’
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
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
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
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
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
OSWEGO STARCH – T. Kingsford & Son
OSWEGO STARCH – T. Kingsford & Son – 1876
Vintage Recipe Pamphlet
Oswego Starch-1876
Without a doubt, my oldest and most ‘prized’ vintage recipe pamphlet is this Oswego Starch brochure from the Oswego Starch Factory. I purchased this brochure in early 2003 for $12.00 and today estimated value is $45.00. The brochure measures 3.5″ x 5.5″ and contains 16 pages.
Originally established as a factory for manufacturing “pure and silver gloss starch for the laundry”, T. Kingsford & Son soon found a method for developing their starch into a product for culinary use as well.
Quoting from the brochure: “This is one of the few productions so perfect as to admit of no improvement. The manufacture of this delicate article from Indian Corn was the sole invention of Mr. Kingsford more than thirty years ago, during which period it has received from time to time all the improvements which skill and science could furnish, and has now been brought to the highest attainable quality”.
AS AN ARTICLE OF FOOD: Quoting further, “The experiment which first gave to the world this Laundry Starch made from Indian Corn, and the skill which perfected it, have been productive of still more notable success in furnishing this new article of food, which is adapted alike to the taste of the epicure and the wants of the invalid.”
(back cover)
SAMPLE RECIPES FROM THE BROCHURE:
Oswego Pudding
One quart of milk, three tablespoonfuls of corn starch, four eggs. Beat the yolks, and mix them with a little of the milk and flour; sweeten and flavor with vanilla. Scald the milk, and add the other ingredients, boil three minutes; pour into a dish, and set away to cool. Beat the whites with four teaspoonfuls of sugar. Cover the pudding with a layer of currant jelly, and spread the beaten whites over the whole.
Saratoga Pudding
Mix four tablespoonfuls of corn starch i one quart of cold milk. Stir until it boils. When cool, stir in two tablespoons white sugar, six eggs, whites and yolks beaten separately. Put in a large pudding-dish, place in a pan of water, bake one and a half hours.
Sauce: One cup sugar, half cup butter, the yolks of two eggs, one glass wine. Rub sugar and butter to a cream, add eggs and half the wine. Put the dish in boiling water, stir ten minutes, add the rest of the wine, and serve.
That’s all for now folks. Hope you’re enjoying these posts. Be sure to sign in above so I can keep you informed of future postings to this blog.
Tim Mack
Stokely-Van Camp, Inc.
STOKELY-VAN CAMP BEANS – 1978
Here’s another wonderful example of “art” in recipe pamphlet advertising. One of the oldest, and most popular, canned pork and bean packagers is Stokely-Van Camp, Inc. The company is located in Indianapolis, Indiana.
Here is a colorful cover from one piece of their advertising; dated 1978. I purchased this pamphlet in 2003 for $2.00. Today I place it’s value at $12-15. It measures 5 1/2″ x 8 1/2″ and contains 17 pages and 19 recipes featuring their products.
MOM’S BAKED BEANS
1 Tablespoon chopped onion
1 Tablespoon butter or margarine
1 can (1 lb. 5 oz.) Van Camp’s Pork and Beans
1/4 cup brown sugar
2 Tablespoons Stokely’s Finest Tomato Catsup
Saute onion in butter until tender. Combine onion with remaining ingredients in a greased 1 1/2 quart casserole. Bake, uncovered, at 350 degrees for 1 hour 15 minutes. Makes 4 servings.
That’s all for now folks; don’t forget to drop me an email if you want to get on my mailing list.
Tim
VINTAGE H.J. HEINZ COMPANY (cont.)
HEINZ BOOK OF SALADS
H.J. HEINZ CO., 1925
COLORS AND GRAPHICS: Continuing on with the earlier topic concerning the beauty of some vintage recipe pamphlets, I want to share the back cover of the below posting.
CONTENT:
WHAT TO SERVE WITH SALAD
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Crackers: Crackers appropriate to serve with salads can be bought in considerable variety at any good grocery store. Heat before serving so that they will be fresh and crisp.
Toasted Crackers: One of the simplest accompaniments to the salad course. Use saltines or any thin, unsweetened wafer; spread with butter and sprinkle with paprika. Lay on a shallow pan and place in a hot oven until crisp and slightly browned.
Bread Sticks and Ring: Cut several slices of bread about one-half inch thick, remove the crust, and cut into strips one-half inch wide. With a round jumble or doughnut cutter cut rings from six other slices of bread. Fry sticks and rings in deep fat or brown them in a pan with a little butter in a hot oven. Put one or two sticks through each ring before serving.
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Cheese Straws: Roll a little grated cheese into some pastry dough (if you have some left over from a pie so much the better). Cut into strips with a sharp knife or pastry wheel. Bake in a very hot oven (500 F).
Cheese Biscuits: To the flour and other dry ingredients of a plain baking powder biscuit mixture add some grated cheese. Add enough liquid to make a soft dough, roll lightly and cut with a tiny biscuit cutter. Bake in a quick oven (450 F) and serve hot.
Finger Rolls: Bread dough, after the first rising, may be shaped into tiny rolls about as thick around as a lead pencil, and as long as a finger. Let rise again and bake in a quick oven (400-425 F). In some towns and cities very delicious finger rolls can be bought at the bakery.
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Sandwiches: To serve with salads for afternoon parties or evening receptions dainty bread and butter sandwiches are always appropriate.
Cheeses: Cheese is one of the best accompaniments to salad because of its dietary value. It is right in the elements salads lack and therefore when the two foods are served together they make an almost complete meal.
Rather sharp, tasty cheeses are the most suitable, Roquefort heading the list in popularity. Snappy and Pimiento cream cheese come next. The ordinary store or American Club is well like, especially when grated, highly seasoned, and made into cheese balls to serve on the side of the salad plate. Or it may be sprinkled over crackers to be browned in a hot oven.
The less common varieties such as Pineapple, Edam, Gruyere, Gorgonzola and Port de Salut are, for the most part, imported. Served with crisp crackers they are “just right” with the dinner salad.
Cheese should be passed to each person after the salad is served except when it is made into balls and placed on the individual salad plates. As crackers usually accompany cheese a special serving plate, which has a place for both crackers and cheese, is frequently used.
(from “HEINZ Book of Salads”, HJ Heinz Co., Pittsburgh, USA, 1925)
PAMPHLET DESCRIPTION: Pamphlet measures 4.5″ x 7″ and contains 90 pages. Approximate Value is $25-$30.
That’s all for now folks,
Tim
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