It’s time again for another pamphlet round-up! (Side note: As with last time around, these are all brand new items. They haven’t been added to the Culinary Pamphlet Collection yet, but they will be soon! I’m actually getting some processing done this summer!) Presented in no particular order:
This is only about 1/5 of the pamphlet backlog in my office at present, but there are definitely some good discoveries, no matter what your interest. As always, you’re welcome to come view items–even the unprocessed ones–and visit us in Special Collections. We’ll be here all summer!
This week, I had it in mind to find something Halloween related. Then I realized, with a busy day today and tomorrow, hunting for Halloween recipes wasn’t on my menu. We haven’t talked about dairy in quite some time, though, and that seemed as good a topic as any. The even better news is that I happened on a “Halloween Pie” recipe in the book I selected. Sometimes, the best thing you can do is not look for what you want with the History of Food and Drink Collection. Sometimes what you’re looking for finds you.
Last year, during Women’s History Month (March), I talked a little bit about Ruth Berolzheimer and the Culinary Arts Institute. One of the books mentioned in that post is our feature item this week. What I expected was a 30-50 page soft cover pamphlet, like many other publications in the series from the Culinary Arts Institute. What I got was 256 pages and 750 recipes related to dairy! (I think we’ll get our daily dose of Vitamin D in this post!)
This is a cookbook that’s organized around meal components, not meals themselves. So, if you’re looking for breakfast ideas, for example, you aren’t out of luck. They are in the book, if you know where to go: breads and entrees, specifically. Go into those sections and you’ll find more doughnuts, muffins, and egg dishes than you can manage, but this is really a book that’s focused on the sweet stuff. One look at the table of contents above makes that fairly clear: puddings, cakes AND refrigerator cakes, frozen desserts, pies, cookies, frostings and fillings, and more than half of the sauces and beverages. We might even make a case for a fair number of the salads being desserts! On the flip side, if you’re looking for cheese-based appetizers, this is also the book for you. It’s chock full of cheese balls and snack foods stuff with or rolled in cheese. Seriously, it’s enough to whey anyone down! (Yes, I had to get at least one cheese pun in this week.)
On a last (unintended) note, this book contains a recipe for an old friend of ours that I found while flipping through the pages (serendipity at work!). It’s called “Individual Salad Sandwich Loaves,” but as you may know, a recipe title can be deceiving. There’s no picture, but when you see a list of ingredients that includes minced meat and eggs, unsliced bread, butter, mayonnaise, cream, cream cheese, a few herbs/spices, and garnishes like watercress and olives, a mid-20th century recipe aficionado’s brain can make the leap before even reaching the end of directions which read “[c]ut loaf into 2-inch slices and cover each with cream cheese.” Call it what you will, but a frosted sandwich is a frosted sandwich, any day of the week. (The previous posts on this topic can be found here and here and here and here–yes there are FOUR! As for future posts, well, you’ll have to wait and see.)
The Dairy Cook Book (1941) isn’t out of copyright, so you won’t find it online, as is the case with most of the Culinary Arts Institute publications, which come from the same era. However, they do seem to overlap a bit, so if you have one (the one on snacks, or one of the dessert pamphlets, for example), you may have seen some of the recipes before. As always, you’re welcome to visit us in search of your next dairy recipe–or any other recipe, of course. You won’t find everything on our shelves, but as I like to point out to researchers, you might find something you didn’t know you were looking for, and it can take you in a whole new direction. I think this rings true for research, but for cooking, too. After all, recipes are just a guideline, right? 😉
Our last post looked at turkeys, since it was just before Thanksgiving. (Hope you all had a lovely holiday, by the way!) This week, continuing with the agriculture theme, I thought we’d look at some books about bovines and milk products. We have a couple of particularly unique new items on the subject that just arrived, but they aren’t back from cataloging just yet–and both deserves a post all their own–so stay tuned. In the meantime…
Some books focus a little less on the cows as cows and more about how to feed, care for, and profit from the animals. The Book of Ensilage: Or, The New Dispensation for Farmers : Experience with “Ensilage” at “Winning Farm”. How to Produce Milk for One Cent Per Quart ; Butter for 10 Cents Per Pound ; Beef for Four Cents Per Pound ; Mutton for Nothing If Wool Is Thirty Cents Per Pound, from 1881, is just that!
Some books are detailed (text-heavy) accounts of various breeds, their characteristics and classifications, milk production, etc. Guenon’s work, Guenon on Milch Cows. A Treatise upon the Bovine Species in General, went through several editions (including this 1883 edition), which were translated into English along the way.
One of my favorites is Jacob Biggle’s Biggle Cow Book; Old Time and Modern Cow-Lore Rectified, Concentrated and Recorded for the Benefit of Man from 1913. This book combines technical and practical advice, along with color and black and white images. It includes chapters on everything from feeding cows, creamery design, and cow products (and by-products).
Not all our books on cows are strictly agricultural education, either! Some of them are just for kids! This storybook for children, Mr. Meyer’s Cow, talks about cows and milk production. It is part of the Ann Hertzler Children’s Cookbook and Nutrition Literature Collection.
As you can see, when it comes to bovines, we’re pretty diverse, from professional to amateur, and from farmer to children. As always, this just scratches the surface. If you’re looking for more historical approaches to cows, or simply curious to find some bovine trivia, be sure to come by. We’ll help you milk the collection for all its worth!
Some of the books in the Ann Hertzler Children’s Cookbook and Nutrition Literature Collection are stories, some are full of basic and simple recipes. Other items, like those we’re featuring this week, are about education. Jane Dale’s series of five books each focus on a key food group, contain lots of black and white photos, and are written in a simple, explanatory way. All five books were published around 1940 by the Artists and Writers Guild (Poughkeepsie, NY). They make heavy use of news outlet and USDA photographs.
The series consists of:
Fruits and Vegetables: Their Kinds and Uses
Meat: Flesh Foods from Farm, Range, and Sea
Milk, Our First Food
Sugar: Sweetening Foods from Many Plants
Wheat for My Bread
Each book includes background on the food group and specific foods within the group. There is information about processes involved in getting foods from their original source to the table, too. The volume on wheat talks about planting and harvesting techniques, while the book on fruits and vegetables talks about farming and growing plants. Other volumes contain details on food technologies and processing: the book on meat has information about fishermen making nets and even skinning cattle at the stockyards; the book on sugar has details on how sugar cane is processed in a factory.
While some of the details may seem a bit–graphic (do we really want to SEE someone checking the viscera of sheep for disease?)–the history and facts Dale includes are wide-ranging and educational. Which is really the point, it seems. The series represented an opportunity to teach children about the foods they need to grow.
We were lucky enough to acquire these books as a set in April of this year. Although a number of other public and academic libraries have some holdings, we appear to be the only one with a full set. So, if you want to know what equipment might be in a small, local creamery or what a boat full of 40,000 sardines looks like, we might just be able to help.