State Fair
Prize-Winning Pork Recipes

This brochure that I’m presenting today is one of the nicer newer ones that I happily added to my collection. The quality is unsurpassed! The layout, colors, content, and paper quality are amazing. Each page is a heavy, high-gloss paper. It measures 5.5” x 8.5” and contains 38 pages and 48 recipes – one from each state representing ‘blue-ribbon’ award-winners. It also contains a handy-dandy cooking guide.

“Each recipe has only five ingredients plus pork (salt, pepper, water and oil don’t count) and were judged the best for getting a creative dinner together fast.”

Newer recipe brochures are just as collectible as the vintage ones. I’m always on the lookout for free brochures and recipe cards when I shop at Safeway, Albertsons, or any other large supermarket.

This particular brochure was free for the asking. You might want to check out their website and request some of their offerings:

www.TheOtherWhiteMeat.com

One other thing…when you receive a collectible brochure through the mail, I suggest that you carefully open the envelope and store both the pamphlet and envelope in a clear plastic sleeve. I believe that the addition of the mailing envelope adds value to the pamphlet. I get my plastic bags from Bags Unlimited and have found that the 2 mil new ‘Comic Bags’ are perfect for any pamphlet up to 6” x 9”.

www.bagsunlimited.com/

National Pork Board (1) – 2006

National Pork Board (2) – 2006

National Pork Board (3) – 2006

Well folks, that’s about it for today. Remember to leave me your name and email so I can keep you informed of future postings. By doing so, you’ll receive a free download of “100 Vintage Recipes from the Past”.

Until Next Time,

Tim

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PURITY ROLLED OATS – “Vintage Black Arts” – 1917

I remember with fondness the days of my youth and waking up to mom’s great breakfasts of waffles or pancakes. Sitting on the table along side my breakfast plate was the famous (and highly collectible, I might add) Aunt Jemima syrup dispenser with the head that tipped back so you could pour the syrup. What memories. Later the Aunt Jemima salt and pepper shakers appeared. And who can forget the ‘Cream of Wheat Man’?

Cream of Wheat – 1924

Any advertising piece with the Cream of Wheat Man is considered highly collectible…and valuable. I purchased this piece in 2003 for $12.00 – A Great Value! Today’s estimated value is $45-$55. The pamphlet measures 4” x 7” and contains 32 pages. It’s one of my favorites and I’ll feature it in one of my upcoming blog postings.

PURITY ROLLED OATS and PURITY CORNMEAL
Two Great American Foods

Purity Rolled Oats (1) – 1919

Purity Rolled Oats (2) – 1919

“If American cookery may be said to have a tradition, and if you pursued that tradition to its source, the trail would lead to one of those fine old Southern mansions, looming out of the picture landscape, spacious, white and colonial. In fact, it would take you right around the backway, and there suddenly drop you –in Mammy’s domain.

“Midst pots and pans and picaninnies, you would find her fat, black self, working the magic that has earned undying fame for “southern cooking.

“Mammy does everything in a distinctly American way. She uses distinctly American products. Her great favorite, her heritage from equally fat, equally black ancestors, is “cawn.” She accomplishes the most amazing feats with “cawn,” each more delicious than the other.

“Mammy’s great modern favorite is rolled oats. That fragrant, steaming bowlful with which she inaugurates breakfast is merely Exhibit A in her rolled oats repertoire.

“Gems from Mammy’s Southern Kitchen”, from the Purity Oats Company, of Keokuk, Iowa was printed in 1919. I paid $6.00 for it in 2003 and because of its condition and rarity I value it today at $25-$30. The pamphlet measures 5” x 6.75” and contains 60 pages.

Well folks, that’s about it for today. Until next time, don’t forget to leave me your name and email and get the free cookbook download.

Tim

Technorati Tags: Black Advertising, recipe pamphlets, Purity Rolled Oats, Cream of Wheat, recipes, vintage recipes, vintage advertising, cornbread, vintage graphics, Purity cornmeal, African-American

In a previous posting I mentioned how the value of a recipe pamphlet is determined in part, to its uniqueness. Die-cut pamphlets are just one type of unique design that has allowed many recipe pamphlets to grow in value for collectors.

This particular pamphlet – “Sunny Cane Sugar” is not only a unique, collectible pamphlet, it’s also a really good vintage cookbook containing approximately 125 recipes, an interesting history of sugar and the manufacturing of sugar, and a ton of hints for using the product. Graphics are somewhat limited but the 88 page die-cut recipe recipe pamphlet is a real keeper. I purchased it off of eBay in 2003 for $8.75 (with shipping) and value it today at $18-$20. The pamphlet measures 6” x 4”.

Sunny Cane Sugar(1) – 1937

Sunny Cane Sugar

The History of Sugar

Sugar today plays such an important part in our daily lives and is such a necessity that few have ever considered how changed our modes of living would be without it.

Modern menus which have contributed so much to the health and happiness of humanity would never have been possible without sugar. Imagine, if you can, a day without this essential. Bread, rolls and muffins, as we know them, would be missing as would also cookies, pies, cakes, jellies, ready-to-eat cereals, sauces, flavorings, dressings, syrups, many beverages and most desserts.

There are references to sugar cane in the Old Testament as “honey bearing reeds,” but knowledge regarding it was most limited. Honey was the most generally used sweetening agent of ancient races, but even this was so scarce that they dreamed of “The Promised Land” as “a land flowing with milk and honey.”

The art of making sugar from sugar cane is accredited to the Bengalese about 400 A.D. and information regarding “Indian Salt,” as it was called, was brought back to Europe by those few adventurous travelers who had journeyed that far successfully.

Knowledge of sugar-making spread westward into Arabia, Persia and Egypt. The Crusaders encountered it here during the Middle Ages and small quantities were brought back to European countries as a curiosity for Royalty.

Cultivation of sugar cane spread rapidly throughout the world following the explorations and discoveries of the fifteenth and sixteenth centuries. The Spanish, the French and the Portuguese all introduced this highly desirable commodity into tropical countries under their control, where humidity and fertility permitted its cultivation. It was introduced into Cuba as early as the sixteenth century, but was not introduced into Louisiana until 1751 by Jesuit priests who carried it from San Domingo.

Sugar, a curiosity of the fourteenth century, had become the luxury of kings and queens in the eighteenth century. Indeed as late as 1842 sugar was far too expensive to be considered in any other class than a luxury. An old hand-bill printed at that time, listing the prices of food commodities in London, gives the market price of sugar at $2.75 per pound!

If sugar refining processes had not been vastly improved and made a thousand-fold more efficient, sugar might still be selling at this price. But, thanks to modern science and increased efficiency, the price has been steadily lowered and consumption increased until today sugar is a necessity of life and one of the largest single items of food to pass through the hands of wholesale and retail grocers.

The W.J. McCahan Sugar Refining & Molasses Co. – 1937

Sunny Cane Sugar(2) – 1937

Roast Cured Ham

Wash and dry a 12 lb. Cured Ham. Place in roaster, fat side up, cover bottom of pan with hot water, about 1 quart. Cover roaster and bake in a slow oven, allowing not less than 21 minutes to the pound. When more than half done remove the the rind. Sprinkle the fat surface with 1 teaspoonful mustard and 1/2 teaspoonful paprika, add 1/2 cup vinegar to liquid in the pan and continue cooking, basting frequently. About 3/4 hour before serving sprinkle fat surface with 1/2 cup Sunny Cane “Old Time Brown” sugar, dot with whole cloves. Place about six washed and cored red apples around and continue baking uncovered without basting.

Well folks, once again I thank you for stopping by. If you’re new here, please leave your name and email so I can keep you informed of new postings. New subscribers will also receive a free download of my popular vintage cookbook – “100 Unique Recipes from the Past”

Tim Mack

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GOOD LUCK CANNING RINGS

Probably two of my more historically interesting recipe pamphlets are the Good Luck Jar Rubber Rings pamphlets from ca. 1915-1920. The company – Boston Woven Hose & Rubber Company of Cambridge, Mass. adopted a rather unique trademark. Not that there’s a whole lot of interesting recipes from the pamphlets, but the advertising and historical information are quite interesting.

Good Luck Canning Rings – ca. 1915

Notice anything unusual about the cover? You got it! The Swastika! Here’s what the company has to say about their trademark:

THE STORY

of the

“SWASTIKA”

“The oldest “Good Luck” symbol in the world”

“There are many emblems of “Good Luck.” the rabbit’s foot, the horseshoe and the four-leaf clover have long served to satisfy the imaginations of the superstitious, but the ancient Swastika design is by far the oldest sign of “Good Luck” known to mankind.

“Its exact age will probably never be known, but sufficient proof of its antiquity may be obtained from the fact that the name is derived from the ancient Sanskrit language, where it stood for “well-being” or, as we more popularly term it today, “Good Luck.”

“History records the use of the “Swastika” as early as the 13th century BC., where from ancient Troy it traveled east into China, India and Japan, and west into Greece, northwestern Europe, Iceland and the Americas north and south. In later centuries its use must have been general throughout practically the whole world, a fact borne out by excavations in various parts of the globe.

“It may often be seen tattooed on the arms of Chinese and Japanese sailors as a protection against the “Evil Eye,” while in ancient China, it was considered a sign of great fortune if a spider should by chance weave this design into his web on the seventh day of the seventh month of the year. To the North American Indians it represented the four winds of Heaven and is found on shell ornaments and stone idols closely resembling statues of Buddha which have been excavated in various parts of the United States, while in later years the Pueblo and Navajo tribes made use of this design in their pottery, blankets, rugs and bead work.

Good Luck Canning Rings – ca. 1915

“The Egyptian Meander, a design frequently seen in the borders of red and white tablecloths and widely used in architecture, is said to be adapted from the Swastika, while our Persian rugs, as well as napkins and other household linens frequently contain this ancient symbol either in its original form or in one of its many adaptations.

“Today the “Swastika” is used more widely than ever before as a sign of “Good Luck” and a symbol of happiness and success.”

from “Good Luck In Preserving” ca. 1915

Good Luck Canning Rings – ca. 1915 (back cover)

Cold Pack Canning – ca. 1920

My-Oh-My! How this language of ours has changed over the past 90 years. Maybe that’s why they put this on the back cover(?)

Cold Pack Canning –ca. 1920 (back cover)

Inside each of the advertising brochures are handy-dandy, perforated, stick-on labels for your finished canned food. How would you like to give your aunt Mabel a jar of your famous blueberry jelly with one of the following labels? Ouch!

Good Luck Canning Rings – ca. 1920

Advertising brochure #1 measures 6.25” x 3.5” and contains 13 pages plus 4 pages of labels. I purchase these in 2003 for $4.50 and $5.00. They are very rare and the ones I have are in excellent condition so I place a value on each of $20-$25.

Advertising brochure #2 measures 6” x 3.5” and contains 33 pages plus 4 pages of labels.

Well folks that’s about it for today! Hope you enjoyed you weird history lesson. Be sure that you leave your name and email below so you don’t miss my next posting. Remember too – you’ll get a free download of “100 Unique Recipes from the Past” when you sign-up.

Tim Mack

Technorati Tags: advertising pamphlets, recipe brochure, recipes, vintage recipe brochure, Swastika, good luck, canning, canning rings, preserving foods, Boston Woven Hose & Rubber Co.

The Mazola Salad Bowl – 1939

I’ve mentioned in other postings how the use of children or cartoon characters can greatly enhance the value of recipe pamphlet. The advertisers knew that if the pamphlet was colorful and attractive and contained clips of cute kids, folks would hang onto the pamphlet and not throw it in the trash burner or wood stove. Another feature that enhances the value (and keepability) of an advertising pamphlet is its uniqueness; and die-cutting is one such tool.

Vintage Mazola Die-Cut Recipe Pamphlet

Mazola Salad Bowl (1) – 1939

This vintage recipe pamphlet was published by Corn Products Refining Company of New York in 1939. Based upon it being fairly available in the marketplace, I can only assume that the features of uniqueness, colorful graphics, and good recipes, made this a household keeper back in 1939. The pamphlet measures 9.25” high and is 6” wide. It contains 32 pages. Depending upon the condition, I value this pamphlet at $25.00.

Colorful Graphics

On the bottom of each right-hand page of the vintage pamphlet there are alternating colored and black and white pictures of various salads.

Mazola Oil(2) – 1939

Black and White Graphics

Mazola Oil(3) –1939

Mazola Oil

Mazola Oil(4) – 1939

Well folks, that’s about it for today. A warm welcome to all the new subscribers since last time we visited! If you’re new to the blog and just kinda’ stumbled upon it, be sure to subscribe below so you don’t miss any new postings. When you subscribe you get a free, unique vintage cookbook to download.

Tim Mack

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It’s not often that I can share with you an entire recipe pamphlet in full, vivid color. Not all vintage pamphlets are the size of most cookbooks. Take this JELL-O advertising pamphlet for example: It contains three pages! Granted, there are no recipes, nor techniques enclosed other than telling us that it can be prepared in two minutes.

JELL-O (1) – 1902

This unique advertising pamphlet is die-cut and measures 4” wide x 3.5” high. I purchased it in 2003 for $.35 and value it today at $8-$10.

JELL-O (2) – 1902

JELL-0 (3) – 1902

_____

Sorry about the short posting today, but have a full-slate of “non-cookbook” chores to do today. Don’t forget to sign-up below and download the free “thank-you” cookbook – 100 Unique Recipes from the Past

By the way, did you know that the only food that doesn’t spoil is honey.

Tim

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MILK IN COOKING

I’ve always had a love and fascination with advertising; especially small business advertising; and especially vintage small business advertising. I believe that’s where my love of vintage recipe pamphlets and old food brochures come from.

One of the neater recipe pamphlets that entered my collection is called “White Gold in Cookery” copyrighted 1929. It was written by Ina and Bess Rowe apparently as an advertising giveaway for the dairy industry. Small dairies would purchase the piece in bulk and have their names imprinted on them. In this case it was Larson’s Dairy – Phone 1228, if you’re interested.

The piece that I’m featuring here was apparently a combination recipe pamphlet and 1943 calendar. The calendar somehow hung from the bottom of the pages. The bottoms of the pages have perforations where the calendar was apparently torn off showing the next month. I’m not certain how this looked and would really be interested in learning more if any of you out there have a copy of this pamphlet.

Another unique feature of this pamphlet is the hinged metal clasp on the right side. I scanned the book with the clasp open to show you – very unique! Unlike most advertising pieces that get thrown away unless there’s some good recipes inside, a calendar keeps on working for at least a full year…and in this case, 80 Years! Also notice the clever use of children and dogs on the cover. And, to add value to this advertising piece, there’s some really good recipes inside (using milk and dairy products, of course). 

 White Gold in Cookery – 1929

The recipe pamphlet/calendar measures 6” x 8.5” and contains 28 pages. I purchased the pamphlet six years ago on eBay for $5.00 and value it today at $20-$25. 

White Gold in Cookery (2) – 1929 

Sample Recipes

Individual Chicken Pies (for 4)

Combine 1 cup “Biscuit Mix” and 1/3 cup milk. Knead lightly for about 20 strokes. Pat out to a half inch in thickness and cut with a biscuit cutter, smaller than the top of the casseroles to allow steam to escape around the edges. Bake in a hot oven (425 degrees) for about 12 minutes or until the biscuits are done.

Biscuit Mix

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GRANDMA’S MOLASSES

GRANDMA’S OLD FASHIONED MOLASSES RECIPES

– 1922

While not as popular of food today as it was in the early 1900’s, molasses is still a staple found in most pantries today. Unfortunately it’s a healthy, high-energy food that is often often overlooked by today’s cooks. I don’t think to use molasses unless I’m recreating an “old-fashioned” cookie recipes from one of my vintage cookbooks. I can’t tell you how long the dusty old bottle has remained untouched in my pantry. Thankfully the food cops aren’t out checking my cupboard shelves for expiration dates. In fact, I just checked and found that my old bottle didn’t even have an expiration date…it just seems to last forever!

Grandma’s Molasses -1922

This 1922 recipe pamphlet measures 5.5” wide and 7.25” high. It contains 28 pages. Depending, of course, on its condition, the value of this pamphlet is $15-$20. I don’t remember where I picked it up, but the price inside the cover shows that I paid $2.00 for it. Not a bad deal. I don’t want you thinking that all of the pamphlets were great deals and that the values increased astronomically. They didn’t. The pamphlets that I’ve been sharing with you are ones that especially like – for one reason or another. It might be sentimental; it might be the colored graphics; or it might even be for the recipes. Other than the cover of this item, there are no other graphics…but there are some neat recipes (see way below).

Just how healthy is molasses? Here’s the introduction from the 1922 Grandma’s Molasses recipe pamphlet:

Grandma’s Molasses – 1922

Original Molasses Doughnuts

1 1/2 cups sugar
1 egg
1 1/2 cups corn meal
1/4 cup Grandma’s Molasses
2 cups milk
1 level tablespoon salt
4 level teaspoons baking powder
2 tablespoons melted lard

Beat egg, add molasses and milk and melted
lard. Add dry ingredients, using pastry flour to
make stiff enough to roll, and fry in deep fat.

“Use only Grandma’s Molasses for Best Results”

Smoked Shoulder

Put a 5-pound shoulder in a pan of cold water.
Let it soak an hour. Remove to a kettle, cover
with cold water, and add 1/2 cup of Grandma’s
Molasses. Boil until tender. Remove from the
kettle, remove the outer skin, and score the fat.
Mix 1 tablespoon brown sugar, 1 teaspoon dry
mustard, 1/4 teaspoon black pepper, 1/4 teaspoon
salt, and 1/2 teaspoon flour. Wet with vinegar to make
a paste. Spread over the top of the shoulder, put in
oven to brown. Serve with slices of pineapple.

+++++++++++++

Well folks, that’s about it for today. Hope you enjoyed. Don’t forget to subscribe to this blog so you don’t miss out on the free thank you cookbook – “100 Unique Recipes from the Past”.
You can get more details on the book by clicking the above link. This cookbook is instantly downloadable when you subscribe. I’ve been receiving some nice comments from my readers about the book…and I thank you for those.

You can subscribe either on the above link or leave your name and email address below:

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Vintage Treasures from General Electric

General Electric – 1931

This vintage cookbook from General Electric is a real “quality” cookbook. It has a hard cover and is stitched in the antique method. The book contains quality advice; great recipes; and wonderful, colored graphics. It has 103 pages and was published in 1931 by the General Electric Company, Electric Refrigeration Department, in Cleveland, Ohio. Estimated value is $18.00.

General Electric (2) – 1931

Foreword

“Fortunately, those days are past when the homemaker must sacrifice all outside interest for the sake of her home.

“First came the electric iron—the steps it saved from the stove to the ironing board and back again amounted to several miles a year. Next, the washing machine, to save backs from aching and knuckles from cracking—and again a saving of time. And then the vacuum cleaner—what a relief from the tiresome and dirty task of sweeping!

“And now the electric refrigerator. Not only can it save the housewife time and energy, but it can actually work for her. With a little planning on her part it can take an active part in the preparation and serving of her meals.

“This new and latest contribution to efficient homemaking has untold possibilities for the housewife. She is already familiar with the fact that it contributes greatly to her family’s good health, by maintaining a constant low temperature and insuring proper food protection. But so many new avenues are now open to owners of electric refrigerators that few yet appreciate its full value.

“It is with the hope that we may be able to point out some of its many advantages and indicate just a few of the ways in which it will save the busy homemaker time and energy that we present this book.”

General Electric – 1931 

Another thing I like about this book is its attention to detail. Every page of each section is identified with a vintage title like the one below:

General Electric (3) – 1931

A Dairy Statement from 1929

One last thought – another fun part of old cookbook collecting are the loose pieces of notes, recipes, etc. that one often finds in the books. Here’s a copy of a dairy bill from 1929 that I found in the book:

Well folks, that’s about it for today. Hope you enjoyed. Be sure to subscribe below so you don’t miss even one issue of this blog. By signing up you’ll receive a downloadable unique cookbook that I compiled just for you (see it here).

Also, as a reminder, in case you missed my previous blog, I’m offering another downloadable ebook to all those who submit their most unusual sandwich recipe; so be sure that you subscribe and leave me a comment with your sandwich recipe.

Tim

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Gourmet: The Magazine of Good Living

I’m having a bit of a problem talking about magazines from the 70’s being vintage – for God’s sake…if the the 70’s are vintage, then that makes me ancient!@ However, I’ll go with the flow and refer to these magazines as “vintage”.

Leaving a yard sale a while back, I discovered a large box of old cooking magazines. As I was looking through them, the owner informed me that they were free for the taking…I took.

Several of the magazines dated back to the 70’s, a few from the 80’s, and a lot from the 90’s and 2000’s. Those from the 70’s are really neat. Wonderful old advertising and interesting articles about cooking techniques from around the world. Especially interesting to me are the unusual liquor advertisements for products that I’ve never even heard of…and I operated a bar in the 80’s.

The format has grown from 90-100 pages to the current 200-300 pages. Of course, many of the current pages are little more than advertising, but they still contain some pretty cool recipes and articles.

Collectible Magazines

Other than a few well-known magazines like Life, Look, and Popular Mechanics, few magazines seem to last for any appreciable amount of time. They likely are read and and sadly, end up in a landfill. I was thrilled to find this large collection of Gourmet Magazine. I feel that they are as collectible as cookbooks or recipe pamphlets. Estimated value for “in-tact” magazines from this era are $5-$10.

 
Gourmet Magazine – June, 1972

Melon Basket

Cut the top third from a honeydew melon and reserve it. Scoop out the melon seeds,. Cut a thin slice from the bottom of the melon so that it will stand upright. With a melon-ball cutter, cut out balls from the melon and put them in a bowl,reserving the shell. With a spoon scrape out the remaining pulp, leaving the shell 1/2 inch thick. To the melon balls add 1 cup of 1/2-inch cubes of fresh pineapple and 1/2 pound seedless white grapes, peeled, and pile the fruits in the shell. In a bowl combine 3/4 cup white wine, 1/3 cup honey, and 3 tablespoons lime juice. Pour the mixture over the fruits and replace the top of the melon. Chill the filled melon for at least 3 hours.

Gourmet Magazine — August, 1973

Letters to the Editor

Peanut Party

SIRS: I enjoyed the article on peanuts by Elisabeth Lambert Ortiz in you May, 1973, issue but noted with interest the Mrs. Ortiz described the peanut as “…rather unpleasant in its unroasted state.” In the southern part of the United States boiled peanuts are considered by many to be quite a treat. The peanuts are dug, washed, and then boiled in salted water for about two hours. When I was a child in southern Georgia, it was a delight to go to a peanut-boiling party at someone’s farm. I hope this pastime is still practiced.

Mrs. Bruce M. McClain
Cockeysville, Maryland

Gourmet Magazine – January, 1974

Gourmet Magazine Ad. – January, 1974

Well folks, that’s about it for today. Remember to subscribe below so you don’t miss a single posting…plus, I’ll give you a downloadable, vintage cookbook compiled just for you.

Tim Mack

PS: I’m compiling a vintage sandwich book and would like your input. One strange one that I ran across is the Peanut Butter sandwich that included peanut butter on each slice of pumpernickel bread, a thick slice of bologna, and a slice of red onion(?)

Send me a copy of the strangest sandwich you’ve run across and I’ll send you another vintage cookbook to download.

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