PURITY ROLLED OATS – 1917 Pamphlet

PURITY ROLLED OATS – “Vintage Black Arts” – 1917

I remember with fondness the days of my youth and waking up to mom’s great breakfasts of waffles or pancakes. Sitting on the table along side my breakfast plate was the famous (and highly collectible, I might add) Aunt Jemima syrup dispenser with the head that tipped back so you could pour the syrup. What memories. Later the Aunt Jemima salt and pepper shakers appeared. And who can forget the ‘Cream of Wheat Man’?

Cream of Wheat – 1924

Any advertising piece with the Cream of Wheat Man is considered highly collectible…and valuable. I purchased this piece in 2003 for $12.00 – A Great Value! Today’s estimated value is $45-$55. The pamphlet measures 4” x 7” and contains 32 pages. It’s one of my favorites and I’ll feature it in one of my upcoming blog postings.

PURITY ROLLED OATS and PURITY CORNMEAL
Two Great American Foods

Purity Rolled Oats (1) – 1919

Purity Rolled Oats (2) – 1919

“If American cookery may be said to have a tradition, and if you pursued that tradition to its source, the trail would lead to one of those fine old Southern mansions, looming out of the picture landscape, spacious, white and colonial. In fact, it would take you right around the backway, and there suddenly drop you –in Mammy’s domain.

“Midst pots and pans and picaninnies, you would find her fat, black self, working the magic that has earned undying fame for “southern cooking.

“Mammy does everything in a distinctly American way. She uses distinctly American products. Her great favorite, her heritage from equally fat, equally black ancestors, is “cawn.” She accomplishes the most amazing feats with “cawn,” each more delicious than the other.

“Mammy’s great modern favorite is rolled oats. That fragrant, steaming bowlful with which she inaugurates breakfast is merely Exhibit A in her rolled oats repertoire.

“Gems from Mammy’s Southern Kitchen”, from the Purity Oats Company, of Keokuk, Iowa was printed in 1919. I paid $6.00 for it in 2003 and because of its condition and rarity I value it today at $25-$30. The pamphlet measures 5” x 6.75” and contains 60 pages.

Well folks, that’s about it for today. Until next time, don’t forget to leave me your name and email and get the free cookbook download.

Tim

Technorati Tags: Black Advertising, recipe pamphlets, Purity Rolled Oats, Cream of Wheat, recipes, vintage recipes, vintage advertising, cornbread, vintage graphics, Purity cornmeal, African-American

GOOD LUCK CANNING RINGS

GOOD LUCK CANNING RINGS

Probably two of my more historically interesting recipe pamphlets are the Good Luck Jar Rubber Rings pamphlets from ca. 1915-1920. The company – Boston Woven Hose & Rubber Company of Cambridge, Mass. adopted a rather unique trademark. Not that there’s a whole lot of interesting recipes from the pamphlets, but the advertising and historical information are quite interesting.

Good Luck Canning Rings – ca. 1915

Notice anything unusual about the cover? You got it! The Swastika! Here’s what the company has to say about their trademark:

THE STORY

of the

“SWASTIKA”

“The oldest “Good Luck” symbol in the world”

“There are many emblems of “Good Luck.” the rabbit’s foot, the horseshoe and the four-leaf clover have long served to satisfy the imaginations of the superstitious, but the ancient Swastika design is by far the oldest sign of “Good Luck” known to mankind.

“Its exact age will probably never be known, but sufficient proof of its antiquity may be obtained from the fact that the name is derived from the ancient Sanskrit language, where it stood for “well-being” or, as we more popularly term it today, “Good Luck.”

“History records the use of the “Swastika” as early as the 13th century BC., where from ancient Troy it traveled east into China, India and Japan, and west into Greece, northwestern Europe, Iceland and the Americas north and south. In later centuries its use must have been general throughout practically the whole world, a fact borne out by excavations in various parts of the globe.

“It may often be seen tattooed on the arms of Chinese and Japanese sailors as a protection against the “Evil Eye,” while in ancient China, it was considered a sign of great fortune if a spider should by chance weave this design into his web on the seventh day of the seventh month of the year. To the North American Indians it represented the four winds of Heaven and is found on shell ornaments and stone idols closely resembling statues of Buddha which have been excavated in various parts of the United States, while in later years the Pueblo and Navajo tribes made use of this design in their pottery, blankets, rugs and bead work.

Good Luck Canning Rings – ca. 1915

“The Egyptian Meander, a design frequently seen in the borders of red and white tablecloths and widely used in architecture, is said to be adapted from the Swastika, while our Persian rugs, as well as napkins and other household linens frequently contain this ancient symbol either in its original form or in one of its many adaptations.

“Today the “Swastika” is used more widely than ever before as a sign of “Good Luck” and a symbol of happiness and success.”

from “Good Luck In Preserving” ca. 1915

Good Luck Canning Rings – ca. 1915 (back cover)

Cold Pack Canning – ca. 1920

My-Oh-My! How this language of ours has changed over the past 90 years. Maybe that’s why they put this on the back cover(?)

Cold Pack Canning –ca. 1920 (back cover)

Inside each of the advertising brochures are handy-dandy, perforated, stick-on labels for your finished canned food. How would you like to give your aunt Mabel a jar of your famous blueberry jelly with one of the following labels? Ouch!

Good Luck Canning Rings – ca. 1920

Advertising brochure #1 measures 6.25” x 3.5” and contains 13 pages plus 4 pages of labels. I purchase these in 2003 for $4.50 and $5.00. They are very rare and the ones I have are in excellent condition so I place a value on each of $20-$25.

Advertising brochure #2 measures 6” x 3.5” and contains 33 pages plus 4 pages of labels.

Well folks that’s about it for today! Hope you enjoyed you weird history lesson. Be sure that you leave your name and email below so you don’t miss my next posting. Remember too – you’ll get a free download of “100 Unique Recipes from the Past” when you sign-up.

Tim Mack

Technorati Tags: advertising pamphlets, recipe brochure, recipes, vintage recipe brochure, Swastika, good luck, canning, canning rings, preserving foods, Boston Woven Hose & Rubber Co.

MOLASSES

GRANDMA’S MOLASSES

GRANDMA’S OLD FASHIONED MOLASSES RECIPES

– 1922

While not as popular of food today as it was in the early 1900’s, molasses is still a staple found in most pantries today. Unfortunately it’s a healthy, high-energy food that is often often overlooked by today’s cooks. I don’t think to use molasses unless I’m recreating an “old-fashioned” cookie recipes from one of my vintage cookbooks. I can’t tell you how long the dusty old bottle has remained untouched in my pantry. Thankfully the food cops aren’t out checking my cupboard shelves for expiration dates. In fact, I just checked and found that my old bottle didn’t even have an expiration date…it just seems to last forever!

Grandma’s Molasses -1922

This 1922 recipe pamphlet measures 5.5” wide and 7.25” high. It contains 28 pages. Depending, of course, on its condition, the value of this pamphlet is $15-$20. I don’t remember where I picked it up, but the price inside the cover shows that I paid $2.00 for it. Not a bad deal. I don’t want you thinking that all of the pamphlets were great deals and that the values increased astronomically. They didn’t. The pamphlets that I’ve been sharing with you are ones that especially like – for one reason or another. It might be sentimental; it might be the colored graphics; or it might even be for the recipes. Other than the cover of this item, there are no other graphics…but there are some neat recipes (see way below).

Just how healthy is molasses? Here’s the introduction from the 1922 Grandma’s Molasses recipe pamphlet:

Grandma’s Molasses – 1922

Original Molasses Doughnuts

1 1/2 cups sugar
1 egg
1 1/2 cups corn meal
1/4 cup Grandma’s Molasses
2 cups milk
1 level tablespoon salt
4 level teaspoons baking powder
2 tablespoons melted lard

Beat egg, add molasses and milk and melted
lard. Add dry ingredients, using pastry flour to
make stiff enough to roll, and fry in deep fat.

“Use only Grandma’s Molasses for Best Results”

Smoked Shoulder

Put a 5-pound shoulder in a pan of cold water.
Let it soak an hour. Remove to a kettle, cover
with cold water, and add 1/2 cup of Grandma’s
Molasses. Boil until tender. Remove from the
kettle, remove the outer skin, and score the fat.
Mix 1 tablespoon brown sugar, 1 teaspoon dry
mustard, 1/4 teaspoon black pepper, 1/4 teaspoon
salt, and 1/2 teaspoon flour. Wet with vinegar to make
a paste. Spread over the top of the shoulder, put in
oven to brown. Serve with slices of pineapple.

+++++++++++++

Well folks, that’s about it for today. Hope you enjoyed. Don’t forget to subscribe to this blog so you don’t miss out on the free thank you cookbook – “100 Unique Recipes from the Past”.
You can get more details on the book by clicking the above link. This cookbook is instantly downloadable when you subscribe. I’ve been receiving some nice comments from my readers about the book…and I thank you for those.

You can subscribe either on the above link or leave your name and email address below:

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GENERAL ELECTRIC: The “Silent Hostess” Treasure Book – Vintage Cookbook – 1931

Vintage Treasures from General Electric

General Electric – 1931

This vintage cookbook from General Electric is a real “quality” cookbook. It has a hard cover and is stitched in the antique method. The book contains quality advice; great recipes; and wonderful, colored graphics. It has 103 pages and was published in 1931 by the General Electric Company, Electric Refrigeration Department, in Cleveland, Ohio. Estimated value is $18.00.

General Electric (2) – 1931

Foreword

“Fortunately, those days are past when the homemaker must sacrifice all outside interest for the sake of her home.

“First came the electric iron—the steps it saved from the stove to the ironing board and back again amounted to several miles a year. Next, the washing machine, to save backs from aching and knuckles from cracking—and again a saving of time. And then the vacuum cleaner—what a relief from the tiresome and dirty task of sweeping!

“And now the electric refrigerator. Not only can it save the housewife time and energy, but it can actually work for her. With a little planning on her part it can take an active part in the preparation and serving of her meals.

“This new and latest contribution to efficient homemaking has untold possibilities for the housewife. She is already familiar with the fact that it contributes greatly to her family’s good health, by maintaining a constant low temperature and insuring proper food protection. But so many new avenues are now open to owners of electric refrigerators that few yet appreciate its full value.

“It is with the hope that we may be able to point out some of its many advantages and indicate just a few of the ways in which it will save the busy homemaker time and energy that we present this book.”

General Electric – 1931 

Another thing I like about this book is its attention to detail. Every page of each section is identified with a vintage title like the one below:

General Electric (3) – 1931

A Dairy Statement from 1929

One last thought – another fun part of old cookbook collecting are the loose pieces of notes, recipes, etc. that one often finds in the books. Here’s a copy of a dairy bill from 1929 that I found in the book:

Well folks, that’s about it for today. Hope you enjoyed. Be sure to subscribe below so you don’t miss even one issue of this blog. By signing up you’ll receive a downloadable unique cookbook that I compiled just for you (see it here).

Also, as a reminder, in case you missed my previous blog, I’m offering another downloadable ebook to all those who submit their most unusual sandwich recipe; so be sure that you subscribe and leave me a comment with your sandwich recipe.

Tim

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Vintage Gourmet Magazines

Gourmet: The Magazine of Good Living

I’m having a bit of a problem talking about magazines from the 70’s being vintage – for God’s sake…if the the 70’s are vintage, then that makes me ancient!@ However, I’ll go with the flow and refer to these magazines as “vintage”.

Leaving a yard sale a while back, I discovered a large box of old cooking magazines. As I was looking through them, the owner informed me that they were free for the taking…I took.

Several of the magazines dated back to the 70’s, a few from the 80’s, and a lot from the 90’s and 2000’s. Those from the 70’s are really neat. Wonderful old advertising and interesting articles about cooking techniques from around the world. Especially interesting to me are the unusual liquor advertisements for products that I’ve never even heard of…and I operated a bar in the 80’s.

The format has grown from 90-100 pages to the current 200-300 pages. Of course, many of the current pages are little more than advertising, but they still contain some pretty cool recipes and articles.

Collectible Magazines

Other than a few well-known magazines like Life, Look, and Popular Mechanics, few magazines seem to last for any appreciable amount of time. They likely are read and and sadly, end up in a landfill. I was thrilled to find this large collection of Gourmet Magazine. I feel that they are as collectible as cookbooks or recipe pamphlets. Estimated value for “in-tact” magazines from this era are $5-$10.

 
Gourmet Magazine – June, 1972

Melon Basket

Cut the top third from a honeydew melon and reserve it. Scoop out the melon seeds,. Cut a thin slice from the bottom of the melon so that it will stand upright. With a melon-ball cutter, cut out balls from the melon and put them in a bowl,reserving the shell. With a spoon scrape out the remaining pulp, leaving the shell 1/2 inch thick. To the melon balls add 1 cup of 1/2-inch cubes of fresh pineapple and 1/2 pound seedless white grapes, peeled, and pile the fruits in the shell. In a bowl combine 3/4 cup white wine, 1/3 cup honey, and 3 tablespoons lime juice. Pour the mixture over the fruits and replace the top of the melon. Chill the filled melon for at least 3 hours.

Gourmet Magazine — August, 1973

Letters to the Editor

Peanut Party

SIRS: I enjoyed the article on peanuts by Elisabeth Lambert Ortiz in you May, 1973, issue but noted with interest the Mrs. Ortiz described the peanut as “…rather unpleasant in its unroasted state.” In the southern part of the United States boiled peanuts are considered by many to be quite a treat. The peanuts are dug, washed, and then boiled in salted water for about two hours. When I was a child in southern Georgia, it was a delight to go to a peanut-boiling party at someone’s farm. I hope this pastime is still practiced.

Mrs. Bruce M. McClain
Cockeysville, Maryland

Gourmet Magazine – January, 1974

Gourmet Magazine Ad. – January, 1974

Well folks, that’s about it for today. Remember to subscribe below so you don’t miss a single posting…plus, I’ll give you a downloadable, vintage cookbook compiled just for you.

Tim Mack

PS: I’m compiling a vintage sandwich book and would like your input. One strange one that I ran across is the Peanut Butter sandwich that included peanut butter on each slice of pumpernickel bread, a thick slice of bologna, and a slice of red onion(?)

Send me a copy of the strangest sandwich you’ve run across and I’ll send you another vintage cookbook to download.

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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

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LOG CABIN SYRUP – 1929

LOG CABIN MAPLE SYRUP

There are few of us kids over the age of 20 that don’t remember the wonderful, collectible Log Cabin Syrup can. I couldn’t even tell you if it was a great product or a just so-so product. It doesn’t really matter. The can itself was memorable. Today you see them in most antique malls that you might be browsing through. Prices are probably in the $20 range. Heck, I’d like to have one myself. It’d go great with my cookbook collection.

More Tempting Maple Recipes
than you ever dreamed of….

“Of course you know the joy of pouring golden streams of Log Cabin Syrup over tender, brown, piping hot griddle cakes when frost sparkles on the window and winds blow raw and chill. And you know the deliciousness of creamy maple butter melting into the checkerboard squares of a crispy gold-brown waffle.

“But do you know that there are scores of maple recipes…dishes for every meal…for every member of the family? When you come to one of those “off-days” when menu ideas are scarce, you can turn to this little maple book and you will find one superb suggestion after another. Log Cabin Sweet Potatoes! Savory Baked Ham, sweet with rich maple flavor. Maple Apples like round amber globes! But these are only a few of the Log Cabin treats which await you…all delicious beyond words.

“Ever since its introduction into the world in 1887, Log Cabin Syrup has been all a syrup should be. A full-flavored blend of choicest sugars from the vast maple groves of Vermont and Canada, mellowed by pure granulated can sugar to delicate richness!…Perfect in consistency…golden-clear.

“Log Cabin Syrup comes in a little air-tight Log Cabin tin. There’s no other container like it. There’s no other syrup like Log Cabin!”

Usually I like recipe pamphlets for their neat graphics, great recipes and archaic language, but I especially like this pamphlet for the tremendous copywriting skills of the person who wrote the above introduction. It’s one of the best that I’ve seen even in these days of skillful copywriters.

Log Cabin Maple Syrup – 1929

RECIPE PAMPHLET: This nice little 11-page recipe pamphlet measures 5” x 7”. It was published in 1929 by The Log Cabin Products Co., Hoboken, New Jersey. Estimated value is $8-10.

SAMPLE RECIPE: (Unusual)

Log Cabin Maple Puff

1 cup milk – scalded
2 egg yolks, slight beaten
1 package Strawberry Jell-O
1 cup Log Cabin Syrup
1/2 cup walnut meats, chopped
2 egg whites, stiffly beaten

Pour small amount of milk over egg yolks, stirring vigorously. Return to double boiler, and cook until mixture coats spoon. Add Jell-O and stir over hot water until Jell-O is dissolved. Add syrup. Cool. when slightly thickened, beat with rotary egg beater until fluffy. Fold in nuts and egg whites. Pour into mold. chill until firm. Unmold and serve garnished with whipped cream. Serves 8.

Well folks, that’s about it for today. Hope you enjoyed. Be sure that you get signed-up below so that I can keep you informed of future postings. Remember that when you do subscribe you get a free downloadable cookbook that I wrote just for you. Check-out the unusual recipes at

“100 Unique Recipes from the Past”

That’s it for now folks! Subscribe today.
Tim

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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

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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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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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THE MALLEABLE RANGE Advertising Brochure – 1907

THE MALLEABLE RANGE – 1907

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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

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COX’S MANUAL of GELATINE COOKERY – 1910

(Cox’s Gelatine – back cover 1914)

Cox’s Gelatine – 1910

Vintage recipe/brochure values can vary greatly. Here are two similar brochures, the top one from 1910 and the lower one from 1914. They were both purchased in 2002 from the same shop. Notice that the one published in 1910 is in immaculate condition. It was the Third American Edition. Seven years ago I paid $6.50 for this item. It measures 4.75” x 7” and contains 72 pages with 204 recipes. Quite a find! Today’s estimated value is $20-$25. Also a good investment. The only disappointment I have with this brochure is a total lack of graphics. The brochure could have better utilized the character on the cover. I guess I’ll have to voice my concern with management about this problem.

I especially like the last recipe for “Restiffening Straw Hats. Dissolve three heaping tablespoonfuls of COX’S INSTANT POWDERED GELATINE with one pint of boiling water. Clean the hats carefully then brush them over with the dissolved Gelatine.”

(COX’S GELATINE – 1910)

Cox’s Gelatine – 1914

Below is nearly the exact item but issued in 1914. The condition is much different. Note the stained and dirty cover, the cover’s torn, and

has bent corners. In fact, the overall feel of the book is soft and flexible, indicating a lot of daily use. Also note the rusty staples on the cover. It’s exactly the same dimensions, as the 1910 edition, but contains only 64 pages, and 178 recipes. Give this edition credit however, it does contain an index which the above issue doesn’t. In 2002 I paid $3.50 for this book mainly because of its date. It still has collectible value however and I’ll keep it until I find one in better shape, but its estimated value is only $5-$6.

(COX’S GELATINE – 1914)

In summary, recipe pamphlet collecting is a really fun hobby and I’m happy as I can be when I’m out ‘scouting’ for my next great trophy. It doesn’t have to be an expensive hobby since many antique mall folks just have them there for a variety of inventory and could really care less about $2-$3 sales.

When I first started collecting vintage cookbooks and recipe pamphlets, I would buy most anything that I could find and I’m sorry to admit, I bought some not too neat pieces. But that’s okay. They’re an important part of my collection. Today I’ve become a bit more sophisticated in selecting brochures and that comes with knowing more what I want.

Well folks, that’s about it for today. Please get signed up with your name and email so I can keep you informed of future postings.

Tim

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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

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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

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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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2100 NEEDED INVENTIONS: Ideas for You

2100 NEEDED INVENTIONS

Ideas for You

This is a fun book that I recently purchased for $1.25 at an antique mall in Tacoma, Washington. Written by Raymond F. Yates in 1942 with a Fifth Printing in 1946 by Wilfred Funk, Inc (Publisher) of New York.

  Dust jacket leaf reads:

  “You don’t have to be a genius to be an
  inventor. Look at the common paper clip,
  the safety razor, the rubber pencil tip, and
  the clamped fruit-jar top, each of which paid
  a fortune to its inventor, and you will
  immediately feel – quite correctly! – that you
  could have invented them if you had had the
  idea.

  “Today the inventor has greater
  opportunities than at any time in history. The
world is calling for new inventions and rapidly making many of our present methods of doing things obsolete. Literally thousands of machines and devices we have been using will have to be invented all over again. 

“Many inventors need “a place to start.” They need practical suggestions on what to invent – things the public is eager to pay for – to keep them from wasting time on freakish or impractical inventions that nobody wants.”

Remember that these ideas are from 66 years ago but here are some of Raymond F. Yates’ kitchen and food suggestions:

1.  Removing hot toast from a still hotter is a very awkward process the way toasters are constructed at the present time. If there was some little mechanical attachment that would release the toast with no danger of burning the fingers, it would be sure to attract housewives who have learned to handle this device gingerly at the breakfast table.

2.  A waffle iron that will lift out waffles when they are done, delivering them, perhaps, like the “pop-up” bread toasters.

3.  A waffle iron that would not overflow would find its way into several million American home.

4.  A process for canning green vegetables whereby the natural green color of the food is retained through the canning process and subsequent storage by a method which prevents the destruction of the chlorophyll, upon which the natural green color is dependent.

5.  A good liquid or powdered coffee extract which, upon dilution, would yield a beverage with taste and aroma fully equal to that of freshly and correctly brewed coffee. (Has Starbuck’s found the secret?)

6.  In the field of flour milling, a perfection of processes and methods whereby certain vitamins may be added or retained in white flour, without decreasing its storage qualities.

7.  A drying processing method to produce whole dry milk, including the butterfat, in such form that the butterfat will not become rancid during reasonable length of storage.

8.  A means of raising the melting point of chocolate so as to lengthen the shelf life of chocolate-coated candies. The production of chocolate goods is almost completely halted by the hot, humid climatic conditions of the summer months.
(Yeah! for M&M’s)

9.  Because most manufactured cookies are alkaline and are subjected to rapid baking at high temperatures, delicate flavors are not retained well in the finished goods. If a fixative, or process for retaining delicate flavors in manufactured cookies could be developed, it would be very valuable to the biscuit and cracker industry.

10. There are several hundred million bushels of soft winter wheat produced in this country each year, but with the advent of high-speed dough mixing machinery, this wheat is not adaptable to bread making. We need a process or material which could be added to soft wheat flour that would activate the protein so that soft wheat flour could be put through modern bakery equipment. With this, a large agricultural area, particularly that lying east of the Mississippi River, would be helped materially. Furthermore, it would improve the quality of the loaf of bread. 

Hope you enjoyed these historic ideas. Watch for Part 2 where I’ll give another ten, 66-year old ideas that just might help make you a million.

Land O’ Lakes 1935           Old Coffee Postcard      Buttericks Cook 
                                                                                             Book 1924

That’s all for now folks! Be sure to leave me your name and email so I can keep you informed when I post a new blog.

Tim Mack

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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

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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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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

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PILLSBURY FLOUR MILLS

The story of the Pillsbury Flour Mills Company is one of the most interesting of modern business romances. It had its modest beginnings in 1869, only two years of the granting of the Minneapolis city charter. The years that followed have been years of continued steady growth. The mills have grown in capacity from 150 barrels of flour daily to 42,000 at the present time. An enormous output of Pancake Flour, Health Bran, Farina and Corn Products has also been developed.

However, the story of a concern can not be adequately told without glancing at the personalities responsible for its organization and later development. In 1869, Mr. Chas. A. Pillsbury wended his way from New England to the western frontier, to what was then the village of St. Anthony, located at the falls of the same name. He took this step, which later was to mark the beginning of a singularly successful career, at the suggestion of his uncle, the Honorable John S. Pillsbury, his object being to engage in flour manufacturing. A start was made with the purchase of a small 150 barrel mill. At this time also, the Pillsbury’s Best brand was first used, the same brand that is still the world’s standard for goodness and purity in flour after a period of sixty years.   

Today the Pillsbury Flour Mills Company operates eight mammoth mills producing approximately 42,000 barrels of flour daily, which is shipped to all quarters of the globe. They are clean, modern, up-to-date mills, equipped with every device of the most advanced type for flour production.

The company has branch offices located throughout the entire United States and many agents abroad. Such remarkable growth from such a small beginning is indicative of the uniform high quality of Pillsbury’s Best Flour, and a sales policy based on fair dealing and integrity. The conservatism typical of its New England beginnings is the pervading spirit of the institution today.

 

Tim Mack

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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

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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

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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

• 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.

• 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.

• 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

PS: Drop me an email from the contact form and get on my mailing list. I’ve got some neat freebies coming up especially for my subscribers.

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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.

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NATIONAL BISCUIT COMPANY

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

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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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