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- Grilling Meat using Ford Charcoal Briquets, 1934 - Ford Motor Company sawmills created heaps of wood wastes. Some was used to produce steam for factory operations. The rest was carbonized and compressed into charcoal. Workers mixed charred hardwood chips with starch, forming nearly 100 tons of charcoal briquettes each day. Dealers sold branded bags of the popular briquettes in Ford dealerships across the country.
- July 01, 1934
- Collections - Artifact
Grilling Meat using Ford Charcoal Briquets, 1934
Ford Motor Company sawmills created heaps of wood wastes. Some was used to produce steam for factory operations. The rest was carbonized and compressed into charcoal. Workers mixed charred hardwood chips with starch, forming nearly 100 tons of charcoal briquettes each day. Dealers sold branded bags of the popular briquettes in Ford dealerships across the country.
- Meat Tongs -
- Collections - Artifact
Meat Tongs
- 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, "American Oriental Cookery: Quick, Easy, and Intriguing Ways to Add Zest to Your Menus," 1962 -
- 1962
- Collections - Artifact
Recipe Booklet, "American Oriental Cookery: Quick, Easy, and Intriguing Ways to Add Zest to Your Menus," 1962
- Recipe Booklet, "The Cook is in the Parlour Cookbook from Campbell's Soups and Minute Rice," 1965-1970 -
- 1965-1970
- Collections - Artifact
Recipe Booklet, "The Cook is in the Parlour Cookbook from Campbell's Soups and Minute Rice," 1965-1970
- "Culinary Arts Institute Encyclopedic Cookbook," 1948 -
- 1948
- Collections - Artifact
"Culinary Arts Institute Encyclopedic Cookbook," 1948
- "American Cookery," 1814 -
- 1814
- Collections - Artifact
"American Cookery," 1814
- What Mrs. Fisher Knows about Old Southern Cooking, 1995 -
- 1881
- Collections - Artifact
What Mrs. Fisher Knows about Old Southern Cooking, 1995
- Recipe Booklet, "Low Sodium Recipes from French's," 1974 - As health concerns regarding sodium intake escalated in the 1970s, many companies sought to calm consumer fears and regain public confidence in their products. One such strategy, as evidenced here by the R.T. French Company, was to provide special recipes to encourage low sodium dining habits. In this booklet, French's offers recipes utilizing a variety of herbs and spices as an alternative to salt.
- 1974
- Collections - Artifact
Recipe Booklet, "Low Sodium Recipes from French's," 1974
As health concerns regarding sodium intake escalated in the 1970s, many companies sought to calm consumer fears and regain public confidence in their products. One such strategy, as evidenced here by the R.T. French Company, was to provide special recipes to encourage low sodium dining habits. In this booklet, French's offers recipes utilizing a variety of herbs and spices as an alternative to salt.
- Roasting Chicken over Ford Charcoal Briquets, 1934 - Cars and cookouts were a natural fit in the 1920s and 1930s. As roads improved, Americans were eager to go exploring, whether on short day trips or longer journeys. A roadside picnic saved money for budget-conscious travelers, or it provided a destination in itself for a family on a Sunday drive. Ford used these themes to market its charcoal briquettes.
- July 01, 1934
- Collections - Artifact
Roasting Chicken over Ford Charcoal Briquets, 1934
Cars and cookouts were a natural fit in the 1920s and 1930s. As roads improved, Americans were eager to go exploring, whether on short day trips or longer journeys. A roadside picnic saved money for budget-conscious travelers, or it provided a destination in itself for a family on a Sunday drive. Ford used these themes to market its charcoal briquettes.