Cakes and Cookies
With Personality, The Best Foods Inc, 1937
The Round The World Cookbook by Ida Bailey Allen, The Best Foods Inc, 1934
Meat Tops The Menu, The National Livestock Board, Chicago, IL 1936
Successful Baking for Flavor and Texture by Martha Lee Anderson, 1936
How To Take a Trick a Day With Bisquick, as told to Betty Crocker General Mills, 1935
The Art and Secret of Chinese Cookery; LaChoy Food Products, 1931
Rumford Southern Recipes; Giving Delicacy and Flavor To Daily Cooking. Rumford Company, Rhode Island. 1932
Home Cooking Made Easy With Rockwood's Chocolate Bits
100 Glorified Recipes by Mary Blake, Carnation Milk Company 1932
overwhelmed with excitement over the vast cookie selection, Bea collapsed - dead as a doornail
Old Fashioned Molasses Cookies
1 cup butter or full fat margarine
2/3 c sugar
1 c molasses
1/4 c sour milk
2 1/2 c sifted all purpose flour
2 tsp baking soda
1 tsp ginger
1/2 tsp salt
Cream butter thoroughly. Add sugar gradually and cream together until fluffy. Add molasses and milk. Mix well. Sift flour with soda, ginger, and salt 3 times. Add flour to butter mixture, mix thoroughly. Chill. Roll out dough on floured surface thin and cut out with cookie cutters or a floured glass. Bake on greased cookie sheets at 375 for 8 minutes, until done.
This one, as well as Cakes and Cookies With Personality, was put out by the makers of "Nucoa :The Double-Purpose Food" (also the makers of Hellmann's Mayonnaise). It was one of those brands of white shortening ("oleo-margarine", they gleefully referred to it as) that came with a packet of yellow food dye if you wanted to pass it off as a butter substitute. The wholesome thrift spread for bread and flavor shortening that now contains over 7500 units of vitamin A in every pound...
1 pre baked pie crust
1 cup dark brown sugar
3 tablespoons butter (or, if you prefer, 'Nucoa oleo-margarine')
1 1/2 cups milk
1/2 tsp vanilla extract
2 eggs, separated
3 tbsp all purpose flour
2 tbsp powdered sugar
Heat a heavy fry pan over medium heat. Add the butter and brown sugar and stir until the sugar is melted and a thick brown syrup is formed. Add one cup of the milk into the pan, and the vanilla. Beat the egg yolks lightly in a medium sized bowl, and combine with the remaining milk and the flour until smooth. Add to the mixture in the fry pan and stir over medium heat until thickened and creamy. Pour into cooled pie crust. Beat remaining egg whites with powdered sugar until stiff and spoon decoratively over pie. Bake in preheated 325 degree oven until meringue is browned, Serve cold.
Interestingly enough a large part of Meat Tops The Menu was dedicated to weight reducing diets. No Atkins fare here, though - lots of bouillon and jellied consommé... (pass me the emesis basin)
Deviled Lamb Chops
Have lamb chops cut 1 inch thick. Beat 2 egg yolks slightly and add to 3 tablespoons melted butter. Season yolk mixture with 1 tsp dry mustard, 2 tsp Worcestershire sauce, cayenne pepper, and 2 tbsp vinegar. Brush chops with this mixture and place on a rack under a preheated broiler. By the time the chops are browned they will be half done. Season with salt and pepper, turn and broil on second side.
Sweet milk can be artificially and quickly
clabbered or soured by the acids present in citrus fruit juices, that is, lemon,
orange, or grapefruit juice, or by vinegar. To change sweet milk to sour milk,
equaling it as a leavening agent with baking soda, use the acid juices in the
1 1/3 tbsp vinegar (4tsp)
1 1/2 tbsp lemon juice (4 1/2 tsp)
1/4 c grapefruit juice (4 tbsp)
3/4 c orange juice(12 tbsp)
For example: when vinegar is used to clabber sweet milk, place 1 1/3 tbsp vinegar in a measuring cup, add sufficient sweet milk until the combination of milk and vinegar equals the quantity of sour milk required. Mix well. In any case, the resulting sour milk will react with 1/2 tsp baking soda. It can be used in place of sour milk or buttermilk in any baking soda recipe.
Add 2 cups vegetables or fruit to 2 cups of
Bisquick. Beat 2 eggs well and add to 3/4 c milk. Stir into Bisquick mixture and
mix well. Drop by small spoonfuls into deep fat, heated to 360 degrees F. (or
until a cube of bread browns in 60 seconds) Keep turning and frying until golden
brown on both sides. Drain on brown paper; serve hot with maple syrup.
Vegetable suggestions: cooked corn, chopped parsnips, chopped carrots
Fruit suggestions: chopped apples, bananas, peaches, apricots, or pineapple. Halves of banana can be dipped into the fritter batter and fried. Also, peaches, apples, and apricots can be cut to make rings, dipped in batter and fried. Be sure to drain canned fruit well before using.
A light dusting of confectioner's sugar makes a sweet fritter even lovelier! You can make a savory fritter by adding grated cheese or chopped anchovies...
Movie star Dick Powell tries not to get any batter on that snazzy suit, meanwhile...
Warner Brother's starlet Bette Davis enjoys some tea and Ham Biscuits "in her dressing room"; Clark Gable prefers a hunter's breakfast with Bisquick griddle cakes, while Joan Crawford (who is also known for her 'clever home management') serves a "smart dinner" with Bisquick cheese straws and whole wheat Bisquicks...
Hop Sing's ghost haunts this depression era cook
I get a kick out of this next recipe, mostly because from what I understand, Chop Suey did not exist in Chinese cuisine - it was a bastardization of Chinese cooking that the industrious businessmen in Chinatown made to satisfy the palates of the European immigrants in the city. Plus, I don't imagine a "real" Chinese cook would break out a can of LaChoy...
1 lb fresh lean meat, veal, or pork, cut into
1 can LaChoy bean sprouts
2 C. sliced onion
4 C. fine cut celery
2 C. soup stock or juice from can of bean sprouts
4 Tbsp LaChoy soy sauce
1 Tbsp LaChoy brown sauce
2 Tbsp cooking oil or lard
2 Tbsp flour
Fry the meat in a deep kettle in the lard or oil, until well done. Add onions and sauté for 2 minutes. Add the celery, soy sauce, stock, and brown sauce. Cover and cook over a brisk fire until the vegetables are done (about 10 minutes). Add LaChoy sprouts. Stir and heat for 2 minutes. Thicken at edges with a thin paste of flour and water. Stir thoroughly and remove from fire at once. Serve hot with steamed rice.
For "extra fine" Chop Suey, Chef LaChoy recommends adding a can of LaChoy Chop Suey Vegetables, LaChoy water chestnuts, or LaChoy bamboo shoots...
Rumford Baking Powder put out dozens of cook booklets during this era. "The New Use of Rumford" claims to save fuel by speeding up the cooking time of vegetables when added to the boiling water (for instance, whole beets take 85 minutes to cook without Rumford Baking Powder, whereas with Rumford Baking Powder, they only take 60 minutes!). The cover proudly proclaims that the company is, in fact, a member of the NRA !
When children do not want their milk, as children so often do, give them a change by adding 1/2 tsp of Rumford Baking Powder, 1 tsp of sugar, and a few drops of vanilla, or a teaspoon of chocolate syrup (or fruit juice) to a glass of milk. Stir or shake well. This adds food values, as well as being a change.
Mmm, mmmmm! Mom added tartaric acid and cornstarch to make my milk extra special...!
The Winter 1939 edition of The Sealtest Food Advisor proclaims: " Pouring gasoline into an automobile motor will cause it to stall; shoveling food into the human motor will likewise clog the machinery..."
more from the "Food Advisor":
Am I the only person to have never associated "goulash" and "Philippine" in the same hemisphere?
2 cans red kidney beans
1/2 lb sliced bacon
1 quart can tomatoes
1 tsp Rumford Baking Powder
1/4 lb cheese
salt and pepper
Cook the bacon crisply, then lift it from the pan. Add the kidney beans to the bacon fat. Then tomatoes to which Rumford Baking Powder has been added. Stir all together. Season to taste with salt and pepper. Cover closely, set in moderate oven and cook slowly for 1 hour. Then remove the cover and sprinkle with grated cheese. Arrange the bacon strips all over and cook for 10 minutes longer. Serve in a casserole.
2 c seeded raisins
1 1/2 c boiling water
1/2 tsp salt
3 tbsp cornstarch
1/2 c sugar
grated rind and juice of 1 lemon
Cook the raisins and water in the upper part of a double boiler for 5 minutes. Mix the salt, cornstarch, and sugar and pour the mixture over them, stirring constantly. Return to the double boiler and cook 5 minutes longer. Add the lemon rind and juice, cool, then bake between two crusts.
I'm not exactly sure of the age of "Cooking Made Easy with Rockwood's Chocolate Bits".
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