Posts Tagged ‘vintage’
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
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:
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How to knead the bread.
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What temperature is best for raising bread?
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How long should I raise the bread? Both times(?)
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What’s the best yeast to use? The best flour?
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How long should I bake the bread? At what temperature?
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How to know when the bread is done?
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How to store your bread.
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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:
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Janet Hill McKenzie
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August Gay
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Mrs. Francis Carruthers
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Isabel Ely Lord
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Hugo Ziemann
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Mrs. F.L. Gillette
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Maude C. Cooke
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Mrs. Frederick Sidney Giger
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Oscar Tschirky
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Mrs. Agnes Marshall
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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
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
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
Stokely-Van Camp, Inc.
STOKELY-VAN CAMP BEANS – 1978
Here’s another wonderful example of “art” in recipe pamphlet advertising. One of the oldest, and most popular, canned pork and bean packagers is Stokely-Van Camp, Inc. The company is located in Indianapolis, Indiana.
Here is a colorful cover from one piece of their advertising; dated 1978. I purchased this pamphlet in 2003 for $2.00. Today I place it’s value at $12-15. It measures 5 1/2″ x 8 1/2″ and contains 17 pages and 19 recipes featuring their products.
MOM’S BAKED BEANS
1 Tablespoon chopped onion
1 Tablespoon butter or margarine
1 can (1 lb. 5 oz.) Van Camp’s Pork and Beans
1/4 cup brown sugar
2 Tablespoons Stokely’s Finest Tomato Catsup
Saute onion in butter until tender. Combine onion with remaining ingredients in a greased 1 1/2 quart casserole. Bake, uncovered, at 350 degrees for 1 hour 15 minutes. Makes 4 servings.
That’s all for now folks; don’t forget to drop me an email if you want to get on my mailing list.
Tim
VINTAGE 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
