Apricot Buns / Aprikosboller

A recipe for filled buns found in “Norske Ukeblads Store Bakebok” (Norsk Ukeblad’s Big Baking Book) published in1984
Apricot Buns / Aprikosboller

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Berries in Syrup with Ice Cream / Bær i Lake med Is

A traditional Norwegian dessertrecipe found in “Desserter”
(Desserts) published by Hjemmets Kokebokklubb in 1980

Berries in Syrup with Ice Cream / Bær i Lake med Is

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Mahogany Cake / Mahognykake

A cake recipe found in “Baker’s Favourite
Chocolate Recipes” published in 1936

Mahogany Cake / Mahognykake

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.

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Pabst-ett Deviled Eggs / Pabst-ett Fylte Egg

A starter recipe from “Recipes the Modern Pabst-ett Way”
published by Pabst Corporation in 1931

Pabst-ett Deviled Eggs / Pabst-ett Fylte Egg

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.

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Walnu Waffles / Valnøttvafler

A recipe from “To Win New Cooking Fame – Just Add Waluts”
published by Diamond Brand Walnuts in 1937

Walnu Waffles / Valnøttvafler

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.”

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Graham and Barley Pop-Overs / Graham og Bygg Pop-Overs

A baking recipe from “War Time Recipes”
published by Proctor & Gamble Co in 1918

Graham and Barley Pop-Overs / Graham og Bygg Pop-Overs

“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.

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Little "Ticci" Tarts / Små "Ticci" Terter

A dessert recipe found in “150 New Ways to Serve Ice Cream”
published by Sealtest System Laboratories Inc in 1936
Little "Ticci" Tarts / Små "Ticci" Terter

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.

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Strawberry Fluff / Jordbær Dun

A dessert recipe found in “A Cook’s Tour with Minute Tapioca”
published by Minute Tapioca Co in 1929

Strawberry Fluff / Jordbær Dun

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.

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Flavourful Hash / Smakfull Pytt-i-Panne

A lunch recipe found in “Cooking for a Man”
published by Heublein in 1953

Flavourful Hash / Smakfull Pytt-i-Panne

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.

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Eggs Marvelous / Fantastiske Egg

A breakfast/lunch recipe found in “Knudsen Recipes For Greater
Food Value” published by Knudsen Creamery Co in 1957

Eggs Marvelous / Fantastiske Egg

Another egg dish from the fifities. Feel free to add a little spice
to taste to make it a more contemporary dish.

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Skillet Eggs Creole / Kreolske Egg Posjert i Panne

A spicy breakfast recipe found in “The Skillet Cook Book”
published by Wesson Oil & Snowdrift Sales Co. in 1958

Skillet Eggs Creole / Kreolske Egg Posjert i Panne

For a breakfast with a bit of kick, why not try these eggs
poached in a spicy tomato sauce.

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Picnic Caramel Cake / Piknik Karamellkake

A baking recipe found in “Igleheart’s Cake Secrets”
published in 1928Picnic Caramel Cake / Piknik Karamellkake

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This is my post No 2.500 on this blogg!

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Savory Eggs / Velsmakende Egg

A breakfast recipe found in “Recipes the Modern Pabst-ett Way”
published by the Pabst Cooporation in 1931

Savory Eggs / Velsmakende Egg

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.

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WhiteStokes Book of Candy Formulas from 1916 in PDF

WhiteStokes Book of Candy Formulas from 1916 in PDFThis 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

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‘Cakes and Pastries’ by Cleve Carney from 1926 in PDF

‘Cakes and Pastries’ by  Cleve Carney from 1926 in PDF

From the forword

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.AcroRd32_2017-07-26_02-02-06


The 96 page book is richly illustrated in colours and it can be
yours in pdf format simply by clicking the icon below

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