Posts Tagged ‘vintage cookbook’
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
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 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
Better Homes and Gardens, 1930
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
