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

MILK – WHITE GOLD IN COOKING

MILK IN COOKING

I’ve always had a love and fascination with advertising; especially small business advertising; and especially vintage small business advertising. I believe that’s where my love of vintage recipe pamphlets and old food brochures come from.

One of the neater recipe pamphlets that entered my collection is called “White Gold in Cookery” copyrighted 1929. It was written by Ina and Bess Rowe apparently as an advertising giveaway for the dairy industry. Small dairies would purchase the piece in bulk and have their names imprinted on them. In this case it was Larson’s Dairy – Phone 1228, if you’re interested.

The piece that I’m featuring here was apparently a combination recipe pamphlet and 1943 calendar. The calendar somehow hung from the bottom of the pages. The bottoms of the pages have perforations where the calendar was apparently torn off showing the next month. I’m not certain how this looked and would really be interested in learning more if any of you out there have a copy of this pamphlet.

Another unique feature of this pamphlet is the hinged metal clasp on the right side. I scanned the book with the clasp open to show you – very unique! Unlike most advertising pieces that get thrown away unless there’s some good recipes inside, a calendar keeps on working for at least a full year…and in this case, 80 Years! Also notice the clever use of children and dogs on the cover. And, to add value to this advertising piece, there’s some really good recipes inside (using milk and dairy products, of course). 

 White Gold in Cookery – 1929

The recipe pamphlet/calendar measures 6” x 8.5” and contains 28 pages. I purchased the pamphlet six years ago on eBay for $5.00 and value it today at $20-$25. 

White Gold in Cookery (2) – 1929 

Sample Recipes

Individual Chicken Pies (for 4)

Combine 1 cup “Biscuit Mix” and 1/3 cup milk. Knead lightly for about 20 strokes. Pat out to a half inch in thickness and cut with a biscuit cutter, smaller than the top of the casseroles to allow steam to escape around the edges. Bake in a hot oven (425 degrees) for about 12 minutes or until the biscuits are done.

Biscuit Mix

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VINTAGE COLLECTIBLE COOKBOOKS

RYZON BAKING POWDER
BAKING BOOK – 1918

by Marion Harris Neil

RYZON Baking Book – 1918

RYZON BAKING POWDER – 1918

THE STORY OF RYZON

The Perfect Baking Powder, is the result of years of research work by the General Chemical Company. This Company’s staff includes some of the most eminent men in chemistry. For many years it has been producing the materials used by Baking Powder manufacturers and has been particularly well situated to understand the needs of the industry and to direct its research work along lines most likely to yield important results.

Baking Powder is a necessity. A good baking powder is essential to the comfort and convenience of every home. The solving of the baking powder problem, to produce for the American people and for the world a “perfect baking powder,” – one which should be not only efficient and practical, but should also fulfill all desirable requirements from the standpoint of purity and health, – is an achievement of which any company of scientific men might feel proud, especially when they are able to offer RYZON, with all of its
improvements over old-fashioned baking powders, at a lower price than usually asked for high grade baking powder.

After having perfected RYZON to their own satisfaction, officers of the General Chemical Company indirectly sent samples of RYZON to the most famous cooking experts. They were asked to try this new baking powder, – which then had no name, – and to say unreservedly what they thought. The replies were uniformly that this was the most wonderful baking powder ever tried, that less was required than of other baking powders, and that the results were perfect.

Finally, this new baking powder was sent to one of America’s greatest food authorities, who was asked for his frank opinion of it from a health standpoint. He wrote,in reply, that “RYZON has qualities of excellence and physiological relations which entitle it to the confidence and patronage of the public.” His opinion has been confirmed by other leading food experts of America.

This is the reason for RYZON, which is a guaranteed American pure food product of superior quality and efficiency, at a fair price.

RYZON Baking Book – 1918

RYZON WAFFLES

4 level teaspoonfuls RYZON
2 level cupfuls (1/2 pound) flour
1/2 level teaspoonful salt
2 eggs – separated
1 1/2 cupfuls (3/4 pint) milk
4 tablespoonfuls (2 oz.) melted butter

Mix flour with RYZON and salt and sift into bowl. Beat yolks of eggs, add butter and milk. Add this mixture gradually to dry ingredients, beating thoroughly. when well mixed fold in the stiffly beaten whites of eggs. Pour from a pitcher into the center of a hot, well-greased waffle iron. Serve with melted butter and maple syrup or with cinnamon and sugar. Other fat may be used in place of butter but the waffles not brown as well.

As a breakfast or luncheon dish waffles are well known. Equally welcome are the waffles served with hot chocolate or coffee in the afternoon, or for an after theatre supper, especially when the use of an electric waffle iron makes baking at the table possible.

This hardbound 1918 beauty measures 6 1/2” x 8” and contains 81 pages. There are some really neat, colorful graphics like the one above. Estimated value is $24-$30.

Well folks, that’s it for today. A REMINDER: Be sure you sign-up for my mailing list and receive your free vintage cookbook to download — “100 Unique Recipes from the Past”, by Tim Mack

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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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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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HOOD’S HIGH STREET COOKBOOK – 1885

THE HIGH STREET COOK BOOK – 1885

The pamphlet measures 4½” by 7″. It contains 32 pages. Estimated value is $30.00 – $35.00.

 Hood’s High-Street Cook Book – 1885  

The pamphlet has kind of a cute introduction…

“The High-Street Cook Book” was originally prepared and published by the ladies of High-Street Congregational Church, Lowell, Mass., for the purpose of being sold at their Annual Fair. The receipts were contributed by the ladies themselves, some of whom have quite a local reputation as excellent cooks and housekeepers, and were such as they had tried and found valuable in their own experience.

“Thus the book possessed the great advantage of being thoroughly practical, and it is not surprising that it was a great success. The edition published for the fair was soon disposed of, and the demand continued so great that it was thought advisable to have the book republished. This edition, published by the proprietors of Hood’s Sarsaparilla, is the result.

 Hood’s High-Street Cook Book – 1885  

“And believing that the circulation of so excellent a book should not be limited, we have decided that our edition shall be so large that every housekeeper in the country who desires it may have a copy. It may be obtained free of your druggist, or by sending a two-cent stamp to the publishers, C. I. HOOD & CO., Lowell, Mass.

“But the value of this edition of the High-Street Cook Book is not confined to the receipts and hints for cooking herein contained. The information that is given concerning the curative value of, and cures effected by, Hood’s Sarsaparilla, is of sufficient importance to deserve careful reading and considerate attention.

“Only advertising! you say. Very true. But as only advertising, we believe it will prove a blessing to many a poor sufferer, who will learn from it how others have been benefited and how he may be cured. Honest statements have a right to everybody’s attention.

“And before you prepare to skip lightly over the advertising, we wish to impress upon your mind the fact that every statement we make, every testimonial we use, will stand the closest investigation, and even the most remarkable cures are confirmed by conclusive evidence. We believe Hood’s Sarsaparilla is doing a vast amount of good, and we republish this book in the confident belief that it will help on the good work of advancing the interests of a thoroughly honest and reliable medicine.”

“How About a Sample Recipe?…..”

 Cecils

Mince fine one cup of rare roast beef, add one-fourth cup of dry bread-crumbs, one-fourth of a small onion (grated), one teaspoonful of chopped parsley, one-fourth teaspoonful of pepper, one teaspoonful of salt, stir in a little good stock and one egg (beaten). The mixture should be as soft as you can handle it. Heat all together, and when it cools mould in the bowl of a spoon into egg-shaped balls, roll in fine crumbs, and fry a light brown, in hot lard. Make a gravy of one cup of stock thickened with browned flour, and flavor with one teaspoonful of Halford Sauce, and pour over the Cecils. Take Hood’s Sarsaparilla.

 That’s about all for this time folks. Be sure to sign-up below so I can keep you informed of future posts.

Until Next time,
Tim Mack

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