All posts by Kate Collins

New Acquisitions Roundup: Haytian Papers

This week and next, we’ll be celebrating the beginning of a new fiscal year by reviewing some notable items and collections that arrived here at the Rubenstein Library in the past year.

In 1816, Prince Saunders published the 1st edition of the Haytian Papers. A Collection of the Very Interesting Proclamations and other Official Documents, Together with Some Account of the Rise, Progress, and Present State of the Kingdom of Hayti, in London.  Saunders, an African American educator and former instructor at Boston’s African School, had been appointed as an advisor to Haitian emperor Henri Christophe in that same year. The first American printing of the Haytian Papers was published in 1818 in Boston as an extension of Saunders’ work to promote emigration to Haiti by black Americans.HPapers_3crop

HPapers_2The Haytian Papers volume presents a compilation of fascinating state documents, including correspondence between Christophe and French officials addressing France’s attempts to retake Haiti after the independence revolution that took place nearly ten years prior to the book’s publication. Saunders is especially careful to articulate in his introduction that the Haytian Papers are also proof of the intelligence and capacity of the black leadership and citizens of the country.

This recent acquisition by the John Hope Franklin Research Center for African and African American History and Culture is now available for use.

Post Contributed by John B. Gartrell, Director, John Hope Franklin Research Center

New Acquisitions Roundup: Flipping the Flaps

Over the next two weeks, we’ll be celebrating the beginning of a new fiscal year by reviewing some notable items and collections that arrived here at the Rubenstein Library in the past year.

Building upon the success of our 2011 exhibit Animated Anatomies, our anatomical flap book collection in the History of Medicine continues to grow with the acquisition of an eighteenth century work by Christoph von Hellwig.

IMG_5615
Nosce te ipsum, vel, Anatomicum vivum, oder, Kurtz gefastes doch richtig gestelltes anatomisches Werck by Christoph von Hellwig [1720]

This work is the second revised edition by the German professor Christoph von Hellwig (1663-1721) of Johann Remmelin’s Catoptrum microcosmicum first printed in 1619 and includes over 90 very small and fragile moving parts of the human body. Hellwig’s four plates illustrate the skin, nerves, vessels, muscles, and bones; the female reproductive system; the male viscera and cranium; and the female viscera and cranium. The images depict intricate details through lifting the flaps.  This particular item has a later addition of modesty flaps over the genitalia in facsimile. A student of philosophy and later medicine, Hellwig authored and edited over forty medical and pharmaceutical works, including household medical guides and reports of unusual cases.

Post Contributed by Rachel Ingold, Curator of the History of Medicine Collections

New Acquisitions Roundup: Farm Security Administration Portfolio

Over the next two weeks, we’ll be celebrating the beginning of a new fiscal year by reviewing some notable items and collections that arrived here at the Rubenstein Library in the past year.

Lange
Photograph by Dorothea Lange from Portfolio of 10 photographs by Walker Evans, Dorthea Lange, Ben Shahn, and Arthur Rothstein, selected and printed by Arthur Rothstein.

The photographs made for the Farm Security Administration form a profound pictorial record of American life during and following the Great Depression. Between 1935-1944 the FSA commissioned photographers including Walker Evans, Dorothea Lange, Russell Lee, Arthur Rothstein, Ben Shahn, Jack Delano, Marion Post Wolcott, Gordon Parks, and Carl Mydans initially to document the challenges facing farmers and migratory agricultural workers as part of the New Deal. The project eventually expanded to include documentation of urban living conditions across the U.S. as well. This collective work for the FSA made a major contribution to the then burgeoning practice of documentary photography and many FSA contributors ultimately became icons of 20th century photography.

This portfolio includes 10 images that Rothstein believed were representative of the FSA’s overall output including the now iconic “Migrant Mother” photograph by Dorthea Lange.

See a comprehensive visualization of FSA photography on Photogrammar.

Post contributed by Lisa McCarty, Curator of the Archive of Documentary Arts

Lois Waisbrooker in the Lisa Unger Baskin Collection

Photo May 20, 2 38 19 PMThe Lisa Unger Baskin Collection is filled with well-known names and gorgeous examples of books, but as I was looking through the recently cataloged books from the collection, I was excited to see three rather plain-looking books written by Lois Waisbrooker in the late-nineteenth century: Helen Harlow’s Vow, Perfect Motherhood, and My Century Plant. Never heard of them? Don’t worry, that’s kind of the point. Back in college as a history major, I studied Waisbrooker, and while she was never particularly well-known, she’s a fascinating example of how writing and books impacted women’s lives in the nineteenth century.

Photo May 19, 2 39 18 PM
Portrait of Waisbrooker from Helen Harlow’s Vow

Historian Joanne Passet has done an excellent job tracing Waisbrooker’s life in her book Sex Radicals and the Quest for Women’s Equality. Waisbrooker was born to a poor family in Upstate New York in 1826, and by age twenty she had been pressured into a marriage she didn’t want after getting pregnant, widowed, and forced to place her two children with other families as she didn’t have the economic means to care for them.1 These early experiences shaped Waisbrooker’s political views and her work: she was a spiritualist and then became interested in free love and sex radicalism.

Without a well-off family to fall back on, Waisbrooker struggled to make a life that allowed her to commit fully to advancing the cause of free love and women’s right to self-determination.2 It was never easy for Waisbrooker, but through writing she was at least able to eke out a living. These are just three of more than a dozen books she published, in addition to number of periodicals she founded or helped edit.

"I demand unqualified freedom for women as woman, and that all institutions of society be adjusted to such freedom"
Title page of My Century Plant. Waisbrooker founded Independent Publishing Company herself after struggling to find publishers willing to publish books dealing with sex.

Of course, the life Waisbrooker forged was possible because there were readers eager to read what she wrote. Waisbrooker’s writings validated their own experiences and  helped these women connect with a community of people whose views aligned with their own. In her analysis of readers’ letters published in the newspapers and journals founded or edited by Waisbrooker, Passet found that most of the women writing were working-class and rural, commonly from Midwestern and Western states.3 Isolated in their home communities, Waisbrooker’s work gave these women room to discuss topics like marital rape and women’s sexual fulfillment, literature that resonated with their experiences, and a way to imagine new economic and social models.4

Photo May 19, 2 39 44 PM
Newspaper clipping about Waisbrooker’s arrest on obscenity charges that was pasted in Perfect Motherhood

We get a glimpse of Waisbrooker’s readers in this copy of Perfect Motherhood: Or Mabel Raymond’s Resolve. A previous owner has pasted in a newspaper clipping describing Waisbrooker’s arrest in Topeka, Kansas “on the charging of sending obscene material through the mails.” This suggests the owner was not just a casual reader, but someone who followed Waisbrooker’s career and thought this clipping worth saving with Waisbrooker’s writings.

Having Waisbrooker’s works along side books like Of the Friendship of Amis and Amile speaks to the depth of the Lisa Unger Baskin Collection and to the variety of ways women have engaged with books and the written word. For Waisbrooker these books were a means of survival, for both herself financially and the ideas she championed. For women readers, these books offered a vital intellectual connection with like-minded women and a path towards their own sexual and economic liberation.

Footnotes
1. Joanne Passet, Sex Radicals and The Quest for Women’s Equality (Urbana,Illinois: University of Illinois Press, 2003), 112-113.
2. Ibid., 116.
3. Ibid., 47, 55, 119.
4. Ibid., 153.

Post contributed by Kate Collins, Research Services Librarian

Almond Cake (1911) – Rubenstein Library Test Kitchen

When Kate—our fearless Test Kitchen coordinator—assigned me to the Friday, April 15th post, I was very excited. Not because I love the month of April so much, although a couple of my nearest and dearest count it as their birthday month. And not because I love doing my taxes, it’s definitely not that. What I do love is a theme, and Tax Day—although not this year for a very good reason— provides an excellent opportunity for a monetarily themed baked good: financiers.

A financier is a small cake made with almonds. Its distinct name bears testament to the financial market in 19th Century France: financiers were first created in a bakery near the financial center of Paris, where many a financier could visit; the cakes are also a crisp golden color and baked in small rectangular molds (Hesser). So at their heart, financiers are really just edible gold bars, which may be even better than real gold bars, as food resembling precious metals most likely can’t be subject to additional income taxes.

While the origin story of these gilt cakes can be found on websites and is recounted in a 19th Century tome (Mémorial Historique et Géographique de la Patisserie), recipes for it don’t make frequent appearances in cookbooks (Hesser). Some of this may be born from the fact that the recipe is fairly straightforward, mainly involving eggs, butter, flour, and sugar. Haute cuisine (fine food) was very much a part of the French cookbook tradition, dating back to the publication of La Varenne’s Le Cuisinier Francais in 1651 (DeJean, 2005, p.107-109). Or, it could be a recipe known very well to the French, and just little known to Americans. In fact, there was little interaction between French cuisine and North Americans until the mid-to-late 20th Century when Julia Child, Simone Beck, and Louisette Bertholle’s Mastering the Art of French Cooking was first published, bringing French cuisine across the ocean (DeJean, 2005, p.131).

All this is to say, a recipe for financiers proved too elusive for me, and so I substituted in a similar recipe from our collections involving almonds, conveniently titled “Almond Cake” and found in  Royal Baker and Pastry Cook published by Royal Baking Powder Company. There are only two notable differences between the almond cake selected and financiers: baking powder and brandy, which I didn’t have anyway, and so I just left it out.almond cake 1

Royal Baking Powder Company was based out of New York and copyrighted its cookbook in 1911. The company took baking powder very seriously, and in its cookbook included such sections as “General Directions,” which “must be carefully read by everyone using this book” (p.1) and “Facts worth knowing” (p.44). These sections pertain to the merits of different types of baking powder. Did you know that there were 3 kinds of baking powder in 1911, with 3 different main ingredients? These ingredients were 1) cream of tartar, 2) phosphate of lime, and 3) alum and alum-phosphate. Royal Baking Powder is made with the “wholesomeness of cream of tartar” (p.1), and the makers advocate using only those baking powders made with cream of tartar.

almond cake 2

The recipe I used was appealingly tiny and contained mostly familiar terms. I did learn a new definition for the word “gills.” Not only does it refer to a specific kind of fish tissue, but it is also “a measure for liquids, containing one fourth of a standard pint.” (Gill, n.3). Thankfully, the latter definition is the one referenced in Royal Baking Powder Company’s recipe.

almond cake 3

The ingredients in the recipe were all things that might normally be in a kitchen, which meant I made a couple trips to the store. And even though I’m truly enamored with the word “gills,” I did not follow this part of the recipe, instead choosing to grind my pre-sliced almonds with their skin still on. Because Royal Baking Powder so vehemently argued against aluminum based baking powder, I chose one that prominently advertised that it did not contain any:

almond cake 4

Whenever I read my colleagues’ Test Kitchen posts, I always envision the labor involved in cooking the food– whether that’s scooping up lard to fry Mexican ravioles or carefully molding meat into a box shape.Some of these activities undoubtedly look exactly the same as they did in the recipes’ heydays. Others feature new technologies and look decidedly different. My own activities fell into the latter category. I chose to use my blender and hand mixer to combine ingredients, both because of time constraints and because my arms just aren’t strong enough to mix in each egg individually, with 3-4 minute intervals for beating.  What would’ve taken me 12 minutes to do thus took me 5, and the recipe came together very quickly. Je ne regrette rien.

 

almond cake 5

almond cake 6Financiers are most typically baked in individual molds. Royal Baking Powder specifies a fluted pan, which I don’t own. I thus didn’t follow the recommendations for either financiers or the almond cake and baked it in a clear pan. This was probably a mistake, as glass pans do not conduct heat as well as metal ones (Lawandi, J.).

almond cake 7

As with other recipes of its time, Royal Baking Powder doesn’t specify a temperature, and so I arbitrarily chose 375 degrees. After checking on the cake at 20 minutes, and then again at 35 minutes, I decided to bump up the heat to 400 degrees. (You may recall that the recommended cooking time was 20 minutes.) Another 10 minutes resulted in a cake that would not poison eaters, and I called that success and took it out of the oven.

almond cake 8

I attempted to give my almond cake a more financial appearance and shaved the cake down into gold bars. The cake was quite crumbly and didn’t quite take to my tender ministrations. I quickly let go of my gold bar dreams (and taking pictures) and just started eating, which was a good thing to do. The cake was much better than expected, and I quickly helped myself to another couple slices. I imagine that it would taste even better with ice cream.

My quest for a financier recipe ultimately reminded me of a library aphorism: let the resources guide your research, meaning that it’s probably not a good idea to choose a topic (or theme) until you look at the resources available to you. If I had paid more attention to that rule of thumb, I might have chosen a slightly more accessible recipe and ended up with a delightful French pastry that more closely followed the instructions.

To be fair, I also ended up learning more about financiers, French cuisine, and baking powder than I ever dreamed of, and those are things certainly worth knowing. Just as importantly, I ended up with a delicious dessert to get me to the weekend.

Works Cited

DeJean, J. E. (2005). The Essence of Style: How the French Invented High Fashion, Fine Food, Chic Cafés, Style, Sophistication, and Glamour. New York: Free Press.

Gill, n.3. (n.d.). Retrieved April 15, 2016, from http://www.oed.com/view/Entry/78285?rskey=ObQoES

Hesser, A. (1999, November 24). The Pastry Chef’s Rich Little Secret. The New York Times. Retrieved April 12, 2016, from http://www.nytimes.com/1999/11/24/dining/the-pastry-chef-s-rich-little-secret.html

Lawandi, J. (n.d.). When to Use Glass Bakeware and When to Use Metal – We’ve Got Chemistry. Retrieved April 15, 2016, from http://www.thekitchn.com/glass-vs-metal-bakeware-is-there-a-difference-food-science-217961

Royal Baker and Pastry Cook: A Manual of Practical Receipts for Home Baking and Cooking. (1911). New York, U.S.A.: Royal Baking Powder.

Post Contributed by Liz Adams, Special Collections Cataloger

 

Nkisi Nkondi in the History of Medicine Collections

As the Josiah Charles Trent Intern for the History of Medicine Collections, I have the opportunity to work with closely with a number of rare books, manuscripts and artifacts spanning hundreds of years and several continents. Because I’m here for a brief period of time, I’ve had to immerse myself in the materials in order to become familiar with them. While learning about the breadth and depth of the collections, one item in particular stood out to me: the nkisi nkondi figure in the History of Medicine artifacts collection.

photograph of nkisin kondi sculpture

Nkisi nkondi figures come from the Kongo people, a Bantu ethnic group located in the present-day Democratic Republic of the Congo. Nkisi are spirits or objects that spirits inhabit, and nkondi are an aggressive subclass of nkisi that are used to punish wrongdoing and enforce oaths.

The figures were created collaboratively between sculptors and spiritual specialists called nganga. The wooden figure would be carved by the sculptor, and they could range in size from less than a foot tall, like the figure in the Trent Collection, to lifesize. The sculptor would create a cavity in the head or stomach, which then would be packed with materials chosen for their spiritual significance, such as dirt from an ancestor’s grave. The cavity would then be covered by a mirror or glass, which was believed to allow the spirit to peer through into our world. The figures were often created at the edge of a village because it was the borders and entrances that needed to be protected from outside harm.

The nails in the figure indicate the number of times the spirit was invoked. The spirit would then hunt down wrongdoers, such as thieves or an oath breaker. Nkisi nkondi were used publicly by entire villages and tribal leaders and were intended to protect the innocent. Use by an individual for private gain was considered to be witchcraft.

Although nkisi nkondi figures have been made since at least the sixteenth century, the nailed figures which are predominantly found in western collections were most likely made in the northern region of the Kongo cultural area during the late nineteenth and early twentieth centuries. Prior to the availability of nails, nganga would invoke the spirit through other means such as banging two figures together.

During the late nineteenth and early twentieth centuries, colonizers from Belgium, France, and Portugal viewed the figures as weapons of resistance. Missionaries removed them through coercion, or force if necessary, in an effort to remove what was seen as their pagan influence over villagers. Most figures found in western collections were removed during this time period. Because of this history, provenance of the figures can prove to be elusive. Today, the beliefs that underlie these figures still exist, but they no longer take these elaborate forms.

exhibit case with items including nkisi nkondi sculpture

The nkisi nkondi figure is currently on display in the Josiah Charles Trent History of Medicine Room as part of an exhibit celebrating the sixtieth anniversary of the collection’s arrival at Duke University, which will be up through the end of June.

Post contributed by Amelia Holmes, Josiah Charles Trent Intern for the History of Medicine Collections

March 29: Wikipedia Editathon – Women of Science and Philosophy

When: Tuesday, March 29, 6-9pm
Where: The Edge Workshop room, Bostock Library
Wikipedia Meetup Page
Facebook Event

Please join us for an opportunity to learn how to edit Wikipedia articles for a global audience, and to help record the hidden history of women in science and philosophy. This event will help document women’s achievements in the fields of science and philosophy, drawing on the Lisa Unger Baskin Collection and Project Vox.

From labor, science and activism, to art and philosophy, the Lisa Unger Baskin Collection and Project Vox document the many ways women have been productive, creative, and socially engaged over more than five hundred years. A wealth of rare documentary materials in the Lisa Unger Baskin Collection sheds light on the long history of women’s involvement in a variety of scientific disciplines. Project Vox is an online platform developed by scholars at Duke for discovering and discussing the forgotten contributions made by women to philosophy and science during the early modern period. The goal of this Edit-a-thon is to raise awareness about the key intellectual figures whose works are featured in the collections by creating and contributing to entries on Wikipedia.

Put your knowledge and intellectual curiosity into action by creating, editing, or translating Wikipedia entries that document the lives and contributions of women in philosophy and science. By collaborating together we can disseminate this important information to the broader public. This event is part of a worldwide movement to increase the percentage of women editors and woman-focused articles within Wikipedia. Bring your laptop if you have one, or use one of ours. You can also participate from anywhere in the world!

Jane S. Richardson, a James B. Duke Professor of Biochemistry, who developed the ribbon-diagram as the first 3-D representation of protein structures, and a noted Wikipedia contributor, will inaugurate the Edit-a-thon. Refreshments will be provided.

 

Sponsored by Duke University Libraries, the Sallie Bingham Center for Women’s History and Culture, University Archives, the Italian Program at Duke, and the Duke Medical Center Archives.

Marshall Meyer and Argentina’s Jewish Movement for Human Rights

Today, March 24, 2016, marks the fortieth anniversary of the Argentine military coup that ushered in one of the Western Hemisphere’s most repressive regimes. Seeking to quash “subversion” and liberalize the economy, the coalition of military and civilian leaders who seized power in March 1976 instituted a vicious, secretive system of kidnapping, torture, and killing that claimed tens of thousands of lives and damaged countless more.

Each March 24, now deemed the Day of Remembrance for Truth and Justice, Argentina honors these victims and energizes the ongoing struggle for accountability. Yet this year’s commemoration has assumed an unusual character, as President Barack Obama’s ill-timed visit to Argentina has focused the lion’s share of attention on the U.S.’ own role in first encouraging and later opposing the dictatorship. The involvement of the U.S., however, is far from the whole story. Indeed, focusing on this topic alone obscures the pioneering work of the coalition of Argentine human rights groups that fought, at great personal risk, to denounce the dictatorship, demanding justice for its victims and punishment of its crimes.

In this post I turn away from the presidential-visit frenzy to focus instead on one of the less-heralded members of the anti-regime coalition, the Movimiento Judío por los Derechos Humanos (MJDH, or Jewish Movement for Human Rights). Founded in August 1983 by Argentine journalist Herman Schiller and U.S.-born Rabbi Marshall T. Meyer, the MJDH served as a pole of Jewish anti-regime activism. Yet despite its significance, the MJDH has received little attention in Spanish and virtually none in English. Fortunately, though, the Rubenstein Library’s Marshall T. Meyer Papers contain a wealth of documents that shed light on Meyer’s role in the organization and on its broader efforts on behalf of truth and justice in Argentina, enabling this brief and timely overview of its work.

The dictatorship that seized power on March 24, 1976 was a product not only of Cold War anti-communism, but also of Argentina’s long-standing nationalist ideology, an anti-modern vision of the world that combined ultramontane Catholicism and anti-Semitism with a violent desire to quash all opposition. Many within this movement saw Jews a key root of subversion in Argentina and the world at large (powerfully illustrated in the “tree of subversion” illustration below), so it is unsurprising that the country’s large Jewish minority found itself a disproportionate target of state violence. Yet the major institutions of the country’s Jewish establishment—including its umbrella organization, the Delegación de Asociaciones Israelitas Argentinas (DAIA, or Delegation of Argentine Jewish Associations) took a cautious and even cooperative approach to the dictatorship, leaving regime victims and their relatives with few places to turn for support. At the same time, international Jewish organizations like the Anti-Defamation League and the American Jewish Committee fought valiantly to denounce the dictatorship, yet in centering their activism exclusively on the Jewish community, these groups at times divorced the Jewish-Argentine experience of repression from those of other regime victims.

Roots of Subversion

Building on Schiller’s ongoing anti-regime advocacy and Meyer’s longstanding work to support both Jews and non-Jews subject to the dictatorship’s terror, the MJDH came together in mid-1983 in order to advance a holistic vision of social justice that tied the defeat of anti-Semitism to the protection of human rights across all sectors of Argentine society. By this point, the country’s dictatorship was fast approaching the brink of collapse, having been fatally weakened by its humiliating defeat in the 1982 Malvinas/Falklands War with the United Kingdom. It was a moment, Schiller and Meyer understood, when a united opposition reaching across Argentine society could both extract real concessions from the regime and help to shape a most just democratic future.

The MJDH’s first public activity, as described in a November 1984 summary of its first year of organizing, was to convene a Jewish continent to participate in an August 1983 march against the military’s attempt to bestow amnesty upon itself for its many crimes. The success of this act emboldened Meyer and Schiller, encouraging them to plan their first independent rally for October of that year. Amid the political and economic tumult of late 1983, a new wave of anti-Semitism was washing over the country. While DAIA and other community leaders quietly lobbied the dictatorship to combat rising anti-Jewish sentiments, the MJDH took to the streets of downtown Buenos Aires. Despite DAIA’s attempts to derail the event, thousands of supporters gathered at the city’s iconic Obelisk to hear Nobel laureate Adolfo Pérez Esquivel and Hebe de Bonafini, leader of the Mothers of Plaza de Mayo, denounce anti-Semitism and state terror as interlinked assaults on Argentines’ basic human dignity.

The MJDH’s work continued past the free election of civilian President Raúl Alfonsín on October 30, 1983. Throughout the transitional period, Schiller and Meyer organized rallies, speeches, conferences, and teach-ins, working with the Mothers and other human rights advocates to denounce ongoing threats to democracy and to demand the judicial punishment of regime crimes. Together with the efforts of other Argentine human rights groups, these efforts culminated in the precedent-setting 1985 Trial of the Juntas, which sent the dictatorship’s generals and torturers to jail and helped consolidate a new norm of criminal accountability in Argentina and in post-dictatorial societies far beyond. While the MJDH’s activities have diminished in subsequent decades, even today the MJDH continues to push for a full accounting of dictatorship-era abuses and for open discussion of the Jewish community’s complicated role in these difficult years. Spanning these decades of activism is a commitment to the plural vision of Jewish well-being, tied inseparably to universal rights, to which Meyer dedicated his life.

By examining the work of civil society groups like the MJDH, we can help to move beyond decontextualized visions of the dictatorship that present it as a narrow conspiracy, imposed on the country with aid from abroad. The experiences of leaders like Herman Schiller and Marshall Meyer, together with those of the MJDH’s supporters and opponents alike, help us to recover from Argentina’s recent history a measure of the nuance and complexity with which it was lived.

Post contributed by Paul Katz, PhD Candidate in History, Columbia University. 

Oatmeal Cakes and Baked Oatmeal (1917) – Rubenstein Library Test Kitchen

While processing the Slade Family Papers my colleague came across several delightful pamphlets from the US Department of Agriculture on economical and nutritious foods. One in particular caught my eye, “Do You Know Oatmeal?” which was published in 1917. Conveniently, it had already been digitized and was available through the Internet Archive.

oatmeal1
Do you know oatmeal?

As a long time fan of oatmeal, I was thrilled to see it get the government promotion it deserves. There were several recipes to choose from, and in a change from some past test kitchen experiences, all the recipes seemed edible to this oatmeal lover. Finally, I decided on “Spiced Oatmeal Cakes” which seemed to be a cross between a cookie and a muffin, and “Baked Oatmeal and Nuts.” As a vegetarian, I was especially intrigued by the direction “Instead of meat, cook this appetizing dish for your family.”

oatmeal 2
Part cookie, part muffin?
oatmeal 3
Savory oats

According to Wikipedia oatmeal can refer to ground oats, rolled oats in various forms (instant, quick cooking, “old fashioned”, etc.) or steel cut or Irish oats. The recipe did not specify a type, but the long cooking time given on the front page (1 hour in a double boiler) suggested the “old fashioned” variety rather than instant or quick cooking. However, I never cook my oats longer than 10 minutes on the stove top so I was a bit skeptical. In the end, I went with what I had in my cabinet, Quaker Old Fashioned.

oatmeal 4
The Face of Oatmeal

I started with the oat cakes. All the ingredients were things I already had in my pantry. The only oddities in the recipe were 3 tablespoons of unspecified fat and the lack of oven temperature. I chose canola oil and 350 degrees.

oatmeal 5
Mise en place

These were very easy to assemble, even with the extra step of precooking the oatmeal. The dough/batter was very dry and I had to add ¼ cup water in order to reach a stir-able consistency. I also did not get 12 cakes.

oatmeal 6
Into the oven they go!
Thirty Minutes Later
Thirty Minutes Later!

Verdict: They were super tasty warm from the oven. I ate 3. They also smelled delicious while they baked.

The “Baked Oatmeal and Nuts” was equally as easy to assemble. Sadly, this would not feed 5 people, despite what the recipe says. I regularly cook 2 cups of dry oats for 2 people for breakfast, and then add fruit, flax seeds, and sugar. 2 cups already cooked oatmeal, split between 5 people would be a snack at best, even with the addition of peanuts and milk.

I used apple cider vinegar, and I used soymilk instead of regular milk. I also reduced the salt to 1.5 teaspoons. I also accidentally added ½ teaspoon pepper instead of ¼ that the recipe calls for. Since the oven was already preheated, I stuck with the previously decided upon temperature of 350 degrees.

oatmeal 8
Ingredients for Baked Oatmeal and Nuts
oatmeal 9
The Final Product

Verdict: This was fairly tasty, although a little bland. I would also bake it longer than 15 minutes if I were to make it again.

Post contributed by Jessica Janecki, Rare Materials Cataloger

Rubenstein Library Test Kitchen: Mexican Ravioles (1947)

cookbook coverIf the E. coli outbreak at Chipotle has you looking for a new way to satisfy your cravings or if you are simply hoping to make a step up from those late night Taco Bell runs, then this post is for you. If you have a hankering for warm cheese and fried foods (and who doesn’t?), Josefina Velazquez de Leon and her Mexican Cook Book Devoted to American Homes are here to help.

Before I introduce you to the wonders of Mexican Ravioli, the woman behind this delicious (yet messy) dish deserves a brief shout-out. A famous figure in mid-20th century Mexico, Josefina Velazquez de Leon has been called the “apostle of the enchilada” by one food historian. A widow who began teaching cooking classes in the 1920s, Velazquez de Leon was popular with Mexico City’s middle and upper class women. These women came to class hoping to learn how to cook Mexican favorites as well as the secrets to European cuisine. She was a particularly sought after cake decorator and wowed her students with sugar sculptures of such Hollywood icons as Popeye the Sailor Man and Snow White & the Seven Dwarves.

author picture
“Apostle of the Enchilada” Josefina Velazquez de Leon

In addition to classes at her Mexico City cooking school, Velazquez de Leon took to preaching the word of the enchilada in magazines and books in the 1930s and 1940s. Initially submitting recipes and helpful culinary hints to women’s magazines, Velazquez de Leon published her first cookbook in the late 1930s with the release of Practical Manual of Cooking and Pastry. Velazquez de Leon would eventually publish 150 cookbooks and establish her own press. Quick to adopt new technologies, Velazquez de Leon worked to reach a larger audience through radio and television programming in the 1940s. Her first of many daily radio programs was called “Laziness in the Kitchen.” The show was intended to teach women to prepare appetizing meals with the modern appliances and packaged foods making their way into Mexican homes at the time. In the early 1950s, Velazquez de Leon made the jump to television with the launching of her show “The Menu of the Week.”

Through print, radio, and television, Velazquez de Leon worked to promote Mexican foods at a time when many of her contemporaries concentrated on international cuisine and traditional Mexican dishes were associated with lower social classes. Her work highlighted the diversity of Mexican cuisine as well as the culinary contributions made by each of the country’s regions to a national food landscape. Velazquez de Leon’s devotion to her nation’s cuisine did not preclude experimentation. She frequently fused culinary elements from other nations with traditional Mexican dishes. The recipe tested here is just one example of this. Another recipe, “Italian Enchiladas,” uses sardines, potatoes, and Parmesan cheese as enchilada filling.

Mexican Cook Book Devoted to American Homes offers a particularly interesting look at Velazquez de Leon’s promotion of Mexican cuisine. The book is tailored to the needs of cooks in the United States. In addition to providing text in both Spanish and English, the book explains the main ingredients and cooking equipment used in Mexican cooking. Instructions for preparing the essentials (such as tortillas and beans) in the mid-20th century American kitchen are also provided. Most of the recipes included are recognizable to the 2016 chef.  However, for the more adventurous American cook, Velazquez de Leon offers a chance to test your skills or possibly cause your dinner guests to flee. “Exquisite eggs,” “huevo rancheros,” and the tantalizingly named “Mexican Macaroni” are sure to delight. The somewhat oddly named “Horse Back Riders with Leather Overalls” seems like more of a gamble. But if you’ve got a radish, a ½ pound of lard, a pork loin, 12 eggs, and a laurel leaf cluttering the pantry it might be worth considering. Sadly, I lacked most of those. Nor did I have the 5 birds required to make “Old Fashioned Pigeon” or the “kid” necessary to cook “A Kid in its Blood.” I assume that this is a reference to a young goat. I also doubted that I possessed the technical abilities or the amount of bleach that would ultimately be needed to create the undoubtedly appetizing “Gut Stuffed with Blood.”

I was a bit less daring and went with the more sedate “Mexican Ravioles.” Despite the delectable end result, the teacher in Velazquez de Leon would probably have been horrified at the mess I made as well as the purple plastic spatula that I melted in a pot of hot lard. This was C plus work at best.  However, not all of the blame should go to the student.The cooking instructions, for instance, require the use of 2 eggs and tomato puree, neither of which made it into the ingredients list. Broth is listed as an ingredient, but fails to make an appearance in the recipe. The appropriate oven temperature is also omitted. I picked 375 degrees for no particular reason.

recipe

The ingredients (or, at least, the ones that you actually need) are basic and easy to find. I’ll take this opportunity to point out that lard is a key ingredient. The recipe lists nearly a ½ pound of this, but I used significantly more (a fact which would likely make my Southern grandmother immensely proud).ingredientslard!

The dough, a combination of flour, cornmeal, lard, salt, egg, and baking powder, was rolled out and then cut into medium-sized circles. Following the dough instructions provided in the recipe produced an extremely dry mixture. Upon reflection, I assume that this must have been what the broth was for, but hindsight is 20/20 and I simply added hot water at the time.

rolling

The dough circles are then filled with cheese, folded closed, and sealed along the edges with egg white.

dough

And now onto the frying! My experience creating fried foods is minimal so I was surprised at how easy this step was. (My experience eating fried foods, on the other hand, is not as I make a yearly pilgrimage to the North Carolina State Fair). I simply tossed a hunk of lard in a pot, waited until it seemed hot enough, and then dropped in the ravioli. I waited until the dough took on an attractive golden brown color and then removed the ravioli from the pot. While this was not the final step, I’ll admit that I “tested” 1 or more of these post-frying. It was a good decision. Warm, fried cornbread-like nuggets filled with melted cheese could never be a bad decision.

result

Making the sauce was the next step. Onions and green chiles are (that’s right, you guessed it!) fried in lard. Tomato puree is added and the mixture is boiled until thickened. While it thickens, you get to put away the lard and bring out the butter. Layers of ravioli, sauce, cheese, and chunks of butter are created in a baking dish and then put in the oven until golden brown.

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Going into the Oven
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And coming out of the oven

The end result was unsurprisingly delicious. The sauce was slightly spicy. The ravioli were flaky, warm, and topped with melted butter and cheese. It was similar to an empanada, but with a thicker, more cornbread-like dough. Would I make it again? Maybe. It was messy and took an unexpectedly long time to cook. That being said, the fresh-from-the-fryer ravioli were worth the effort.

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A lovely little biography of Josefina Velazquez de Leon was used for this post and can be found in Jeffrey M. Pilcher’s The Human Tradition in Mexico.

Post Contributed by Brooke Guthrie, Research Services Coordinator