A cake recipe found in “Baker’s Favourite
Chocolate Recipes” published in 1936
The frosting in this recipe, when tightly covered, may be kept in refrigerator several days before using. It is a most useful frosting for it spreads and swirls very easily and will remain soft and creamy on the cake. Use it for picnic or lunch-box cakes, or for cakes that must be stored.
A starter recipe from “Recipes the Modern Pabst-ett Way”
published by Pabst Corporation in 1931
Pabst-ett was a cheese prodused by Pabst brewery during Prohibition. Many breweries turned to alternative pruducts back then. After Prohibition ended in 1933, Pabst sold the cheese business off to Kraft who continued to produce Pabst-ett cheese until at least the late 1940’s. If you want to try your hand at this recipe, use any cheese to your taste you think might go well with the rest of the recipe ingredients.
A recipe from “To Win New Cooking Fame – Just Add Waluts”
published by Diamond Brand Walnuts in 1937
To serve 2 or 3, make half this recipe. A delightful variation is to leave the walnut kernels out of the batter, and sprinkle a teaspoonful on each section of the waffle after pouring into the iron. The walnuts become deliciously crisp and “toasty.”
A baking recipe from “War Time Recipes”
published by Proctor & Gamble Co in 1918
“War Time Recipes” was a valuable book of tested recipes that fully measure up to the standards of conservation. It was dedicated to the American housewife as an aid in the preparation of hundreds of economical, appetizing foods that would enable her to save without in the least sacrificing either tastefulness or variety in her meals.
A dessert recipe found in “150 New Ways to Serve Ice Cream”
published by Sealtest System Laboratories Inc in 1936
Most everybody thinks of spaghetti when Italian cookery is mentioned, but few persons are aware of the fact that the little tart which fills such an important place on our dessert list is almost as popular in some parts of Italy as the well-known spaghetti.
A dessert recipe found in “A Cook’s Tour with Minute Tapioca”
published by Minute Tapioca Co in 1929
Tapioca (/ˌtæpɪˈoʊkə/; Portuguese pronunciation: [tapiˈɔkɐ]) is a starch extracted from cassava root (Manihot esculenta). This species is native to the northeast region of Brazil, but its use spread throughout South America. The plant was carried by Portuguese and Spanish explorers to most of the West Indies and Africa and Asia. It is a tropical, perennial shrub that is less commonly cultivated in temperate climate zones. Cassava thrives better in poor soils than many other food plants.
A lunch recipe found in “Cooking for a Man”
published by Heublein in 1953
The third recipe from the fifties for the day, moving from breakfast to lunch now. This recipe can be baked in the oven or fried as patties and served as open-face sandwiches on toast.
A breakfast/lunch recipe found in “Knudsen Recipes For Greater
Food Value” published by Knudsen Creamery Co in 1957
Another egg dish from the fifities. Feel free to add a little spice
to taste to make it a more contemporary dish.
A spicy breakfast recipe found in “The Skillet Cook Book”
published by Wesson Oil & Snowdrift Sales Co. in 1958
For a breakfast with a bit of kick, why not try these eggs
poached in a spicy tomato sauce.
A baking recipe found in “Igleheart’s Cake Secrets”
published in 1928
A breakfast recipe found in “Recipes the Modern Pabst-ett Way”
published by the Pabst Cooporation in 1931
Pabst-ett was a cheese prodused by Pabst brewery during Prohibition. After Prohibition ended in 1933, Pabst sold the cheese business off to Kraft who continued to produce Pabst-ett cheese until at least the late 1940’s. If you want to try your hand at this recipe, use any cheese to your taste you think might go well the rest of the recipe ingredients.
This book will come in handy when Christmas is drawing near and
homemade sweets is the order of day. Get it now in pdf format
simply by clicking the icon below
This book contains the best recipes and mixes used in my experience of twenty years as a practical baker, and have been responsible for whatever success I have enjoyed. As a student of baking practice and advisor to many wholesale bakers, as well as smaller establishments and in my own business, I have found opportunity to thoroughly demonstrate their practicability and desirability from a profit and trade building standpoint. I have tried to make the directions and explanatory notes as clear and concise as possible, and hope they will help you to make a better or more varied line of goods. Used with care and good judgment, I hope they will be appreciated by the trade in general. These recipes have been prepared especially for those bakers who desire to build up a better class of trade.
The 96 page book is richly illustrated in colours and it can be
yours in pdf format simply by clicking the icon below
It is not often one gets a chance to laugh out loud when reading a cook book, but this book provides that chance in rich amount. “A Bachelor’s Cupboard” with the undertitle “Containing crumbs Culled from the Cupboards of the Great Unwedded” written in 1906 by A Lyman Phillips is greatly entertining.
From the book intro:
“Being a bachelor is easy. Staying a bachelor—ah! there’s the hitch! But that’s another story. Yes, it’s easy to be a bachelor, but to be a thoroughbred, unless it is inbred and the single man is ” to the manner born,” is more difficult. It requires unlimited time, patience and education as well as a store of myriad bits of information on a multitude of subjects.
The “correct” bachelor must not only know how, but he must know why. He must be a woman’s man and a man’s man, an all-round ” good fellow.” He must “fit” everywhere and adapt himself to all sorts of society under all sorts of circumstances. Good breeding and kindliness of heart are the essentials. These, above everything, he must have; and given them, the other attributes may be easily acquired by study and observation.”
The book’s Chapters runs like this:
On Being a Bachelor
The Impecunious Bachelor
Stocking the Cupboard
Bachelor Etiquette
Around the Camp Fire
Carving and Game
Snacks of Sea Food
A Chat on Cheese
Devils and Grills
Mexican and Creole Cooking
Bachelor Bonnes Bouchees
Concerning Condiments
Variations with Vegetables
A Dissertation on Drinks
What to Pay for Wines
Correct Wines for all Occasions
Temperance Drinks
Correct Clothes
How a Man May Valet Himself
How to Cleanse Clothes
Bachelors out there should not miss out on the chance of downloading this exceedingly helpful publication. It provides hints and suggestions on a lot more than mere cooking. Unwed young women should grab the chance too, so they can learn what they should expect from the unwed young men out there.
As usual, you can download the book in pdf format
by clicking the icon below
A baking recipe found in “Good Luck Recipes”
published by John F Jelke Co in 1916
For a book close to a hundred years old, “Good Luck Recipes” features an amazing 32 large full colour illustrations like the one I’ve used
when making the image above. John F Jelke must have sold
an awful lot of margarine
Ted
