These bars are richly flavored with molasses, strong coffee and a generous portion of ground cloves. They’re adapted from a recipe originally published 33 years ago in a community cookbook from Ladies Aid at Zion Evangelical Lutheran Church in South Milwaukee. Slather the coffee icing on while the bars are still warm.
4 cake recipes found in “Moderne Baking” (Modern Baking) published by Freia as in 1938 to promote their baking powder
Baking is strange, our breakfast, lunch and dinner habits and menus change a lot from decade to decade, but our favourite cakes recipes hardly ever change. “Moderne Baking” was published 80 years ago and still you could find these four recipes in one version or other in just about any contemporary baking cook book.
Its nice to know there are still some constants in our lives in these times of rapid changes – Ted
A chocolate cake recipe from a Baker’s Chocolate ad
published in 1933
“It looks delicious, doesen’t it” asks the Baker Chocolate Girl “… This beautiful Devil’s Food? And it is, I promise you! … with it’s soft, generous topping of cremy-smooth Chocolate Frosting.”Of course it is chocolate … Real, genuine Baker’s Chocolate … that gives the marvelous, rich flavour you want … a truly satisfying flavour that you simply cannot get in any other way.”
A recipe from “32 Entirely New & Original Lutona Cocoa Recipes” published by E & S Jt. C.W.S Ltd. in the 1930s
In Context: The English and the Scottish CWS opened a cocoa factory in Dallow Road, Luton, in 1902. Like the British Empire it is gone now, demolished early in 1970. It is now a site of the Guardian Business Park, near the junction with Vernon Road. This poster dates from 1906 and is a contrast between an idealised view of work in West Africa and the impressive building with smoking chimney to demonstarte a hive of industry in Luton.
Nowadays the cocoa and chocolate is advertised as a Fairtrade product, the workers in West Africa have their own co-operative, but no sign of any factories in the UK, or wherever it is processed in the EU.
The girl who runs Bite From The past writes: A librarian friend of mine recently came across a cookbook in our collection that she felt I had to know about! It is “The World’s Modern Cook Book and Kitchen Guide for the Busy Woman” by Mabel Claire, published in 1932. It’s got beautiful typeset that makes you want to bob your hair, grab your heels and gloves, and hop a train into the city.
But a close look through the recipes reveals less than glamorous times for American housewives, who struggled to stretch food dollars in the midst of one of the greatest economic calamities of our country’s history. The book is full of recipes for casseroles, potluck desserts, and dishes made with cheap commodities like eggs, oats, and noodles. I wonder if the women who cooked from it thought, as I do, that it does a good job of making frugal cooking look fancy.
Deana Sidnet (picture) who runs lostpastremembered writes: This pie probably had its roots in the depression and was served at the Hershey Hotel in Hershey PA., the town and the Hotel that chocolate built … or at least that the founder of Hershey built. Milton Hershey was a community spirited man who built quality affordable housing for his workers who loved him. This is my idea of a great industrialist and a lovely man.
He and his wife had wanted to build a hotel for many years but his initial plan to duplicate the Heliopolis Hotel in Cairo was prohibitively expensive at $5 million (and rather mad for a tiny company town like Hershey PA) The death of his beloved wife Kitty in 1915 put a stop to the plan.
However, when he saw so many out of work in the Depression (even though he kept his factories going and his workers paid) he decided to build a less ambitious hotel (based on one he had seen with his wife on the Mediterranean) for his community in 1932, putting 600 men to work and taking advantage of depression prices on materials. The 2 million dollar hotel opened in 1933. The Hotel still thrives, Hershey PA is still the “Sweetest Place on Earth” (where else can you meet at the corner of Chocolate Avenue and Cocoa Avenue beneath Hershey’s kiss shaped streetlights?) and the Hershey Hotel still serves Chocolate Cream Pie!
3 recipes from “Best Chocolate and Cocoa Recipes” published by Walter Baker & Company in 1931
Text from the booklet:
Beverages – Steaming or Frosted – Cocoa … The Food Drink
A fragrant cup of Baker’s Cocoa, beaded with creamy bubbles, is one of the most beneficial food drinks for both children and adults. Made with a generous supply of milk, it contains the vital food elements in admirably balanced proportion . . . elements necessary for buoyant health and robust bodies.
There is also glowing warmth for frosty mornings … sustaining energy for those in-between hours after school . . . and soothing nourishment at nightfall for tired minds and bodies.
Foamy, creamy-rich cocoa is a wonderful food with which to woo finicky child-appetites – an easy and delicious way of helping to include the daily quart of milk in their meals. Grown-ups welcome cocoa, too, as a way of building up run-down systems. And in this day of slimmer waists, cocoa is popular because it provides nourishment that is satisfying but not fattening.
A sweet recipe found in “Hershey Favourite Recipes” published in 1937
Origin of Fudge
American-style fudge (containing chocolate) is found in a letter written by Emelyn Battersby Hartridge, a student at Vassar College in Poughkeepsie, New York. She wrote that her schoolmate’s cousin made fudge in Baltimore, Maryland, in 1886 and sold it for 40 cents a pound. Hartridge obtained the fudge recipe and, in 1888, made 30 lb (14 kg) of fudge for the Vassar College Senior Auction. This Vassar fudge recipe became quite popular at the school for years to come.
Word of this popular confectionery spread to other women’s colleges. For example, Wellesley College and Smith College have their own versions of a fudge recipe dating from the late 19th or early 20th century.
In the late 19th century, shops on Mackinac Island in Michigan began to produce similar products for summer vacationers. Fudge is still produced in some of the original shops on Mackinac Island and the surrounding area. Mackinac Island Fudge ice cream, a vanilla ice cream with chunks of fudge blended in, is also very common in this region and across the United States.
A pie recipe from “Delicious Dairy Dishes” published in 1936
Evaporated milk seems to have been the chosen substitute for cream in the US most of the last century. As far as I know we have only one type here in Norway an it is aproparately enough called Vikingmelk – Ted
A recipe from an ad for Wesson Oil published in 1933
When I started this blog I used a lot of recipes from old ads as those of you who have followed the blog all along might remember. I felt a little nostalgic to day, so here are two recipes from old ads for you 😉