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.
If this dish was old-fashioned back in 1932 it sure is today. An unfamiliar way to serve cod for a Scandinavian, but it does sound delicious. Apart from the beets and onion it sound a little like what we call “Plukkfisk” in Norway – Ted
Text from the booklet: The only real rival of “Star” Ham is Armour’s “Star” Bacon. In uniform quality it is equally dependable for it has the same famous Fixed* Flavor. The mildness and sweetness of this choicest bacon are distinctive, As a breakfast delicacy, it is admittedly unsurpassed. Wherever finest foods are served – on dining cars, in prominent hotels and elsewhere – it is a familiar item on the menus.
I love ice cream, there’s no way to hide it, no way to deny it. I don’t care if it is pistachio. brittle, strawberry or whatever other type of ice cream you can think of. I simply love it – Ted
Armour & Company published a series of these cookbooks promoting their hams and bacon in the 1920s and 1930s, all with very artistic illustrations like this one. If you like to download this cook book in pdf format, click the title below.
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
An interwar years cake recipe found on cookit.e2bn.org
In the interwar years, the Afternoon Tea had dwindled down to ‘at homes’ with guests, but it remained popular. More or less intricate cakes and sandwiches were served with freshly brewed tea.
This recipe is particularly is easy to make. Some period recipes are quite tricky and don’t always work. This one is very forgiving and therefore it’s a good one for an inexperienced cook.
Macaroon is the English translation from the French word “Macarone”. Most have almonds as their principal ingredient, but you can also have coconut macaroons too. All are delicious!
Text from the booklet: Everyone knows that the most nourishing, most sustaining and appetising hot beverage in the world is Cocoa.
Everyone knows it as a beverage that may be freely partaken of at any time of the day by children and adults alike, without fear of indigestion or ill effects.
But the Cocoa you drink must be the best. and there is no ﬁner Cocoa in all the world than Lutona.
Lutona is made from the choicest varieties of cocoas grown under ideal conditions and matured in Society’s own Depots in West Africa.
Every phase of its manufacture is under the direct control of the Society and the most rigid precautions are taken to ensure that the natural purity and full food value of the cocoa are retained.
A dessert recipe from harder times found in
Bite From The Past
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.
A great recipe and a great story found on lostpastremembered
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!
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.
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 😉