Ring Out 2014–Culinary Arts Institute Style!

2015 is around the corner, which means it’s time for me to dig out the holiday cookbooks. I thought about a post full of candy, but it’s important to remember this time of year isn’t ALL about sweets. That being said, our feature item this week still has its fair share of holiday dessert classics. Let’s take a look at The Holiday Cookbook from the Culinary Arts Institute. It was issued and re-issued repeatedly, but ours is from 1957.


This title actually covers nine different holidays, but I don’t want to spoil some of others just yet. This title could reappear in 2015. :) We’re focused on Christmas, full of classics like roast goose and fruitcake, and New Year’s, with its savory canapes, rich main dishes, and holiday-ingredient-inspired pies. There’s a mix here of the expected for Christmas: a “light” fruitcake that looks anything but light (plus, you can make them in a range of sizes!); roast goose; candied yams; and candies and hard sauces. But you’ll also find 5 dishes with persimmons in the 6 pages of Christmas recipes and a creamy, yet chunky looking “Creamed Oysters with Turkey.”

The New Year’s recipes include a lot of seafood canapes (“Crab Nippies,” herring in sour cream, and shrimp cocktail), as well as heavy meat dishes like Yorkshire Pudding and rib roast. There’s stuffed or curried birds (“Curried Chicken with Broiled Bananas?”), an Eggnogg Pie, and three different eggnogg recipes, for those of you who can never get enough of the ‘nog. Apparently, one should ring in the new year with a rich diet!

No matter what holiday you’re celebrating this time of year, who you’re with, and on what you’re dining, Special Collections wishes you the best! We’re looking forward to our holidays full of goodies (we’ve all been busy making our usual–and not so usual–treats for each other around here) and we hope you are, too!

Happy Holidays and we’ll meet you back here in 2015!

Cocoa Syrups, Powders, Nibs, and Bars!

There’s something in the air in Blacksburg. Literally. If you were outside last night or this morning, you may have noticed some white snowflakes drifting down. Not enough to stick, but enough to remind us that November is half over. The cold that has arrived has driven me into the arms of my favorite fall and winter comfort: tea. (Today, it’s a Ceylon black called “Hazelnut Cookie.”) However, I doubt I’m the only one equally tempted by hot cocoa this time of year. You’ll find quite a stash of both beverages in my office. These days, many of us are used to those neat little packages that just need a hot liquid, but there was (and can still be!) quite an art to making good cocoa.

Best Chocolate and Cocoa Recipes dates from about 1931. It was produced by Walter Baker & Company, Inc. (hence the use of Baker produces in all the recipes, of course). There were LOTS of these pamphlets, year after year. In fact, back in 2012, we did a post about a 1928 one, which is currently the only other one in our collection.  (We have recently acquired a 1920s Baker’s Chocolate label, but it’s not quite processed yet!) The image on the front cover was the iconic logo for the company. As you can see from the chocolate centerfold, it appear on many of their products.

Clearly, cocoa is more than just a powder in a package. And chocolate drinks aren’t just for winter. However, it may hit the spot on a chilly evening. Many of the recipes in the pamphlet call for a dash of salt to help bring out the flavor. But if you’re feeling adventurous, you might try a hint of cinnamon, or even a dash of chili pepper.

Whatever you do, stay warm out there!

Talkin’ About Sandwiches

This week, we’re back to a favorite topic: sandwiches. (Nothing frosted this time, but I will caution that I found another recipe for one today’s feature and there will be a Frosted Sandwich, Part 4 post one of these days!) Sandwiches for Every Occasion by Demetria Taylor (also title TownTalk Sandwich Book) pretty much tells you what is it. However, you might be surprised just how many occasions DO need a sandwich…

This publication is corporate sponsored (Town Talk Bread, Worcester Baking Company, Massachusetts). But, unlike some similar items, it’s far less obvious. This is a booklet that’s all about the recipes. And the sandwiches. (Sooooo many fillings!) We haven’t digitized the entire item, but you’ll find recipes for themed parties, social events, everyday situations, picnics, holidays, and more. If you want to get ahead of the game, you can already start planning to use those Thanksgiving leftovers!

Although there isn’t anything we haven’t really seen before when it comes to sandwich fillings (or at least come close to), there are a few that might give you pause: Bacon and peanut butter? Tuna with pickled beets? Deviled ham and peanut butter? Flaked salmon with walnuts and green peppers? Peanut butter, orange rind, parsley, orange juice, and mayonnaise? (Seriously, sandwich cookbooks, leave the peanut butter alone–it’s fine as it is!)

At any rate, this great little publication is an important reminder: sandwiches are everywhere and you don’t need an excuse to enjoy them. Just grab your favorite bread and fillings and dive in. Stick with an old stand-by, or get creative–you might surprise yourself!

Have a favorite sandwich? Let us know in the comments below!

 

Jack Frost in the Kitchen

With the holidays just around the corner, fall and winter baking season is here! (It’s baking season almost year round if you’re me, but this time of year can be especially popular.) And, in the past, we’ve talked a fair bit about flour and baking powder on the blog, but we haven’t said much about another staple: sugar!

This 1930-ish pamphlet belongs to the large family of advertising publications and icons in our collection. Eighteen Unusual Recipes has a center image, so each page has a half moon cut out, allowing Jack Frost and a few of his products to shine through. He’s framed by recipes that may not all seem that unusual. We have things like cakes and dessert loaves, and “Sea Wave Candy” (which may sound a bit strange, but isn’t really, when you see the ingredients). For the time, we might consider “Spanish Marmalade” and “Chutney Sauce” to be a bit out there. Perhaps more importantly, though, is convincing people to buy the right product. And, with as diverse a set of sugar products as the company made, they were certainly targeting a wide market. (I particularly like the little individually wrapped sugar tablets in the center of the back page.)

The National Sugar Refining Company of New Jersey isn’t called that anymore. It has long since become part of a larger company. But you might still see Jack Frost on a package or two, depending on where you live, continuing to bring you granulated sugar for all your goodies!

Dial-a-Drink?

We haven’t featured a cocktail item in a while, and, since we have another quirky piece of ephemera we found over the summer, it seems like time to share! Meet the “Mixed Drink Recipe Guide” from Tel-O-Drink Co. in 1948:

If you’re a regular reader, you may recall, back in the day a post we did on a Prohibition-era sliding drink card. This item is in the same family of cocktail gadgets, albeit with a shorter menu. The drink recipe on the outside edge lines up with a recipe and a picture of the appropriate glass for serving. It is double sided and includes recipes for 24 drinks, most of which could be considered mid-20th century classics, from the gin martini to the single serving Planter’s Punch.

This particular item is also stamped with an advertisement for a store in Jamaica, NY. When to comes to culinary history, creative advertising always seems to be, well, creative. Why hand out a booklet full of recipes when you can find a more interactive way to mix and pour? I can drink to that!


And don’t forget! Special Collections staff will be on hand at the Presidential Installation at Virginia Tech (http://www.president.vt.edu/installation/experience-virginia-tech.html), so if you’re coming to the showcase on Saturday morning, be sure to stop by and visit with us! We’ll be sharing items from the History of Food and Drink Collection and enjoying the opportunity to talk with the community!

 

Beyond English Language Books

While the majority of materials in the History of Food and Drink Collection are in English, that’s not the rule. Over time, we’ve acquired a handful or two of items (mostly books, but at least one manuscript cookbook, too) in other languages. More recently, this is included a two German, two Spanish, and one French cocktail manuals. But that wasn’t where it started. As it turns out, you can find publications on culinary topics in a variety of languages. Today, we’re featuring Die Österreichisches Hausfrau: Ein Handbuch für Frauen und Mädchen aller Stände; Praktische Anleitung fur Führung der Hauswirtschaft by Anna Bauer. Published in Vienna in 1892, this household management guide isn’t all that different from the same kinds of books you would find in America at the time. (And yes, you’re all being subjected to a German language book because that’s the European language your usual archivist/blogger, Kira, can read best…)

In English, we might call Die Österreichisches Hausfrau: Ein Handbuch für Frauen und Mädchen aller Stände; Praktische Anleitung fur Führung der Hauswirtschaft something like “The Austrian Housewife: A Handbook for Women and Girls of all (Social) Classes; Practical Instruction for Managers of Domestic Economy (or Home Economics),” if we translated it close to literally. But really, we could just call it “How to be an Austrian Housewife in 1892.”

Like the majority of household management guides from the period, there aren’t many (or, in this case, ANY) colors and only one image–that of a proper account book to be kept by the household manager. Of course, with this book, there’s the added challenge of a Fraktur (gothic) font. And, like English language books from the period, this is one jam-packed (pun intended) guide for women. It contains a general introduction and sections on: organizing and cleaning rooms/spaces; handling and preserving meat; preparation and storage of sausages (an entire CHAPTER on that subject); storage of vegetables and fruits; drying fruits; storing of juicy fruits in pickles, wines, and mustard; preserving fruits with sugar; serving meals and carving; caring for and feeding the sick; hygiene; childcare; gardening; and the management of livestock, including dairy products. All crammed into 410 pages!

You can’t find this title online, so if you’re curious, you’ll have to pay us a visit. You’ll find more than few foreign language titles on our shelves relating to a variety of subjects, so feel free to drop by!

Tschüß bis nächste Woche! (Bye until next week!)

The History of Dining (and Eating) at Virginia Tech

This week, we’re featuring one of the few more recent publications from our collection. One, it’s a really neat book. And two, it has a section on tailgating. I’ve spent my fair share of time staying away from campus during a home game, but if you’re a part of the Blacksburg community, some things are inevitable. Whether you love or hate football season, it does mean food. Nor is it the only food history our town has to offer. A Taste of Virginia Tech is the work of two alumnae, published in 2012.

This slideshow requires JavaScript.

This book is about a lot more than tailgating, however. It covers some of the recent history of dining on campus, the farmer’s market, and PLENTY of recipes from local restaurant and local people. Sure, this is a recent book, but it’s an important piece of VT history, too. It’s also a great reminder of the way food insinuates its way into our daily life and culture. It doesn’t matter if you’ve lived here all your life, spent your college days here, or only show up for games. Whether it’s wings and dip at a tailgate, fish tacos on the patio at Cabo, or a burger at Mike’s, we all have our favorite spots and foods in Blacksburg.


P.S. The library copy is checked out, so if you’d like to scout the recipes, you might just need to drop by and see us. :)

Cora Bolton McBryde’s Cookbook

Some of our readers may know (and some of you may not) that Special Collections has a second blog. Launched in January 2014, it highlights materials from all of our collecting areas and features contributions from all our staff. Last week, our university archivist wrote a post about a handwritten cookbook we acquired last year. It was kept by Cora Bolton McBryde, the wife of Virginia Agricultural and Mechanical College president (from 1891-1907), John McLaren McBryde. It’s a very interesting piece of university history AND food history. So this week, our feature comes from our other blog. You can read about the cookbook, its preservation, and a little about the McBrydes here: http://vtspecialcollections.wordpress.com/2014/07/17/cooking-for-the-president-cora-bolton-mcbrydes-cookbook/. Enjoy!

Mrs. Scott’s Seasonal Summer Cooking

Since summer is in full swing, this week we’re again featuring, well, summer recipes. This time, from Mrs. Scott’s North American Seasonal Cook Book: Spring, Summer, Autumn and Winter Guide to Economy and Ease in Good Food, 1921. (Perhaps we’ll revisit other portions of the cookbook later in the year, too!)

Front cover

Front cover

From the introduction:

This is the first cook book ever planned to help the housewife take advantage of Nature’s changing supply of foodstuffs from season to season, tho such timeliness is the chief determining factor in the economy, palatability and healthfulness of many articles of diet…The average woman who never thought of the matter in this light will be astonished at the usefulness of this Seasonal Cook Book. It will enable her to make timely use of what is in market, and by so doing will help not only to reduce the cost of living, but at the same time increase the pleasure of the table.

The summer recipes include recipes for hot and cold soups; fish and clams; beef, lamb and combination dishes; egg dishes; cheese receipts; vegetables; salads and dressings; fruit desserts; puddings; frozen dishes; seasonable cakes; jams; home flavors; breads; beverages; jellies; canning; and sandwiches. Personally, I got stuck in the sandwich section at the end, surprised at how many different things one can combine with cream cheese to make a filling, especially when it comes to olives…

Mrs. Scott’s point, though, is that you can do a great deal with what is on hand during a given season. Good advice for any age where cooks may be seeking economy, simplicity, and efficiency. And there are at least some options for those hot days when turning on an oven might be the last thing on your mind!

Frozen Desserts and Virginia Dishes–Just in Time for July 4th!

While hunting for either a) July 4th themed recipes or b) summery desserts for the holiday, I stumbled upon Frozen Desserts: A Little Book Containing Recipes for Ice Cream. Water Ices, Frozen Desserts Together with Sundry “Famous Old Virginia Dishes,” by Mrs. Clement Carrington McPhail. (Quite a long title for 16 pages!) It probably dates to the early part of the 20th century. What’s more intriguing, though, is the combination…

Front cover

Front cover

It’s hard not to look at this more like two 8 page publications by one author that were sort of stuck together. There isn’t a real connection between, say, Frozen Banana Bisque and Old Virginia Hoecake, but what cook doesn’t have a diverse knowledge of foods. I suppose Mrs. McPhail was just sharing what she knew.

So, whether your three day weekend needs some tutti frutti, pineapple ice, apple dumplings, or wild duck, take a little inspiration from Virginia past. (Though you may want to skip the frozen mayonnaise, whether you’re picnicking or not!)

Happy July 4th!

%d bloggers like this: