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- Tassajara Cooking: A Vegetarian Cooking Book, 1973 -
- 1973
- Collections - Artifact
Tassajara Cooking: A Vegetarian Cooking Book, 1973
- "Pyrex Prize Recipes," 1953 -
- 1953
- Collections - Artifact
"Pyrex Prize Recipes," 1953
- Book, "Art of Jewish Cooking," 1958 -
- 1958
- Collections - Artifact
Book, "Art of Jewish Cooking," 1958
- "Culinary Arts Institute Encyclopedic Cookbook," 1948 -
- 1948
- Collections - Artifact
"Culinary Arts Institute Encyclopedic Cookbook," 1948
- Better Homes and Gardens Junior Cookbook, 1955 -
- 1955
- Collections - Artifact
Better Homes and Gardens Junior Cookbook, 1955
- "American Cookery," 1814 -
- 1814
- Collections - Artifact
"American Cookery," 1814
- Recipe Booklet, "French's One-Dish Meals & More," 1999 - The R.T. French Company debuted its first condiment (Cream Salad Mustard) in 1904 at the Louisiana Purchase Exposition in St. Louis, Missouri. Since then, the French's brand has expanded to include a wide variety of condiments and food items. This recipe booklet from 1999 features creative one-dish meals utilizing French's products.
- 1999
- Collections - Artifact
Recipe Booklet, "French's One-Dish Meals & More," 1999
The R.T. French Company debuted its first condiment (Cream Salad Mustard) in 1904 at the Louisiana Purchase Exposition in St. Louis, Missouri. Since then, the French's brand has expanded to include a wide variety of condiments and food items. This recipe booklet from 1999 features creative one-dish meals utilizing French's products.
- Recipe Booklet, "Now Jell-O Tastes Twice as Good... Enjoy These Tempting Recipes," 1934 - In 1899, Orator F. Woodward acquired the rights to Jell-O and published recipe booklets to gather interest. The booklets proved to be an invaluable marketing strategy, providing homemakers with creative uses for the ready-made product. This booklet offers recipes utilizing Jell-O products with an extra-rich fruit flavor developed by "blending the pure fruit flavor right into the tiny Jell-O crystals!"
- 1934
- Collections - Artifact
Recipe Booklet, "Now Jell-O Tastes Twice as Good... Enjoy These Tempting Recipes," 1934
In 1899, Orator F. Woodward acquired the rights to Jell-O and published recipe booklets to gather interest. The booklets proved to be an invaluable marketing strategy, providing homemakers with creative uses for the ready-made product. This booklet offers recipes utilizing Jell-O products with an extra-rich fruit flavor developed by "blending the pure fruit flavor right into the tiny Jell-O crystals!"
- Recipe Booklet, "Carnation Company, It Whips! Irradiated Carnation Milk," circa 1935 - In 1899, Elbridge Amos Stuart developed his evaporated milk product -- his alternative to fresh milk, which was quick to sour. He prided himself on producing the highest quality of milk, under the name Carnation Evaporated Milk Company. Although similar to condensed milk, evaporated milk does not contain sugar, allowing for a broader range of uses. This booklet provides uses for Carnation milk in desserts.
- circa 1935
- Collections - Artifact
Recipe Booklet, "Carnation Company, It Whips! Irradiated Carnation Milk," circa 1935
In 1899, Elbridge Amos Stuart developed his evaporated milk product -- his alternative to fresh milk, which was quick to sour. He prided himself on producing the highest quality of milk, under the name Carnation Evaporated Milk Company. Although similar to condensed milk, evaporated milk does not contain sugar, allowing for a broader range of uses. This booklet provides uses for Carnation milk in desserts.
- "Sandwiches," by Mrs. S. T. Rorer, 1912, First Printed in 1894 - By the late 1800s, sandwiches had found their place in American lunchboxes and on dinner tables. This cookbook, originally published in 1894 by well-known cookbook author Sarah Tyson Rorer, was the first American cookbook focused solely on sandwiches.
- 1912
- Collections - Artifact
"Sandwiches," by Mrs. S. T. Rorer, 1912, First Printed in 1894
By the late 1800s, sandwiches had found their place in American lunchboxes and on dinner tables. This cookbook, originally published in 1894 by well-known cookbook author Sarah Tyson Rorer, was the first American cookbook focused solely on sandwiches.