Category Archives: Hartman Center

The Naked Truth: Jean Kilbourne on Advertising’s Image of Women

Date: Thursday, September 15
Time: 3:30-5:00 p.m.
Location: Holsti-Anderson Family Assembly Room, Rubenstein Library 153
Optional RSVP on Facebook

jean kilbourne headshotFeminist activist and advertising critic Jean Kilbourne’s pioneering work has helped develop and popularize the study of gender representations in advertising. Her presentation will show if and how the image of women has changed over the past 20 years and powerfully illustrates how these images affect us all. She is the creator of the renowned Killing Us Softly: Advertising’s Image of Women film series and the author of the award-winning book Can’t Buy My Love: How Advertising Changes the Way We Think and Feel.
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This event is part of the Hartman Center for Sales, Advertising & Marketing History’s 25th anniversary lecture series focusing on women in advertising, and is co-sponsored by the Sallie Bingham Center for Women’s History and CultureJean Kilbourne’s papers are held by these two centers.

Name that Adwoman!

Help the Hartman Center solve a mystery! Recently we acquired a photograph, dated circa 1949, of a woman working on art and layout for what appears to be a Chevrolet poster. A man is standing behind her watching as she labors on a snowman at a drawing table.

Mystery photo circa 19492

What we can put together from the photograph is that the image on the drawing board is similar to the snowman featured on a poster for Chevrolet Radio Service that is affixed to the wall above the woman. A recent online auction for a similar Chevrolet Dealers’ Service Department poster, by Barrett-Jackson, dated the campaign to the 1950s and likely it is the early 1950s based on some of the design elements. The Campbell-Ewald agency held the Chevrolet advertising account during this period.

Chevrolet radio service

If you have any information about the people in this photograph, who likely worked at Campbell-Ewald on the Chevrolet account in the 1940s-1950s, please contact the Hartman Center at hartman-center@duke.edu. Thank you!

Post contributed by Richard Collier, John W. Hartman Center for Sales, Advertising & Marketing History

New Acquisitions Roundup: Charlotte Perkins Gilman Soap Trade Cards

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.

The Hartman Center recently acquired a collection of 16 different trade cards for two brands of soap, all designed by Charlotte Perkins Gilman circa 1880-1884, constituting her first published works. Gilman is better known for writing The Yellow Wall Paper and Women and Economics, published in the 1890s, but in 1880, at age twenty, she partnered with her cousin, Robert Brown, and designed trade cards for several soap companies. She had written some stories at the age of ten or eleven, and was a serious diarist, but had never seen her work published. When her mother moved the family in 1873, they began a long period in which they lived on the brink of poverty in various “cooperative housework” households, with little or no support from her estranged father. By the time she was a teenager she had already shown signs of social and economic independence and this venture into business blended that desire with her artistic ambitions.
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These examples, all in very good to fine condition, show a genuine artistic talent, a sense of humor, an appreciation for fantasy and the absurd, literary symbolism, and many depict women working like slaves at their domestic chores. Advertising was a relatively friendly field for women, who often showed talent for illustration and copywriting, and it was also a field that provided some income to up and coming writers and artists. These cards are excellent examples of exactly that scenario for a woman who was destined for fame in other ways.

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Post contributed by Jacqueline Reid Wachholz, Director of the Hartman Center for Sales, Advertising & Marketing History

 

“Daisy, Daisy…”

Spring, and a woman’s thoughts turn to…bicycles? Apart from sudden showers and the onslaught of inchworms and allergens, spring is perhaps the finest season to ride. Trees are filling out, flowers are a’bloom and the birds are a’tweet: in short the whole planet has its hormones on fine display. What’s a girl not to like—especially on a bicycle built for her, equal in every way to a man’s?

1900 Columbia bicycle from Baden
Ad from the Gary and Sandra Baden Collection of Print Advertisements

This 1900 ad for Columbia’s chainless bicycle makes the progressive argument that women are entitled to the same quality bike as a man. The copy goes on to show how the bike’s frame accommodates the latest in women’s biking fashions, and how the chainless design facilitates mounting and dismounting while eliminating the possibility of one’s skirt getting caught in a chain—or soiled by it, a concern that persists among our current-day urbanites rolling along with the right pant-leg rolled-up out of harm’s way. Actually, this basic frame design is still with us, in unisex “Dutch” and townie bike styles like the Breezers that Zagster provides for rent. Not only that, but the “bevel gear” drive system was the precursor to today’s eclectic shaft-driven bicycles (still trumpeted as “innovative.” Hah!). All in all, the Columbia was a triumph of engineering in its day, especially with the available option of a coaster brake, which is also still in use in kids’ bikes and beach cruisers.

Columbia additionally had the marketing vision to realize that the bike and rider formed a single ensemble, where the lines of the frame “Contribute to the Graceful Appearance of the Rider…”  That came at a price, though. $75 in 1900 roughly equates to around $2000 today, which would put a modern woman in the market for a top-of-the-line bike from today’s major manufacturers. On the other hand, grace is priceless, and the freedom and autonomy provided by the bicycle was likely well worth the investment. In fact, the bicycle has occasionally been praised as an instrument of liberation, and early feminists such as Susan B. Anthony were also advocates for cycling, as much for gender-political as for its health benefits. Liberate the body and the mind will follow!

Post contributed by Rick Collier, Hartman Center

Rubenstein Library 2016-2017 Travel Grant Award Winners

The Rubenstein Library’s three research center annually award travel grants to undergraduate and graduate students, faculty, and independent scholars through a competitive application process. Congratulations to this year’s recipients, we look forward to working with all of you!

Sallie Bingham Center for Women’s History and Culture

Jason Ezell, Ph.D. candidate, American Studies, University of Maryland, “Queer Shoulders: The Poetics of Radical Faerie Cultural Formation in Appalachia.”

Margaret Galvan, Ph.D. candidate, English, The Graduate Center, CUNY, “Burgeoning zine aesthetics in the 1980SLA2053s through the censored Conference Diary from the controversial Barnard Sex Conference (1982).”

Kirsten Leng, assistant professor, Women, Gender, Sexuality Studies, University of Massachusetts Amherst, Breaking Up the Truth with Laughter: A Critical History of Feminism, Comedy, and Humor.

Linda Lumsden, associate professor, School of Journalism, University of Arizona, The Ms. Makeover:  The survival, evolution, and cultural significance of the venerable feminist magazine.

Mary-Margaret Mahoney and Danielle Dumaine, Ph.D. candidates, history, University of Connecticut, for a documentary film, Hunting W.I.T.C.H.: Feminist Archives and the Politics of Representation (1968-1979, and present).

Jason McBride, independent scholar, for the first, comprehensive and authorized biography of Kathy Acker.

Kristen Proehl, assistant professor, English, SUNY-Brockport, Queer Friendship in Young Adult Literature, 1850-Present.

Yung-Hsing Wu, associate professor, English, University of Louisiana at Lafayette, Closely, Consciously Reading Feminism.

History of Medicine Collections –

Cecilio Cooper, PhD candidate in African American Studies, Northwestern University, for dissertation research on “Phantom Limbs, Fugitive Flesh: Slavery + Colonial Dissection.”

Sara Kern, PhD candidate in History & Women’s, Gender, and Sexuality Studies, Penn State University, for dissertation work on “Measuring Bodies, Defining Health: Medicine, Statistics, and Civil War Legacy in the Nineteenth-Century America.”

Professor Kim Nielsen, Disability Studies & History, University of Toledo, for research on her book, The Doctress and the Horsewhip, a biography of Dr. Anna B. Ott (1819-1893).

 

John Hope Franklin Research Center –

Beatrice Adams, Rutgers University – Why African Americans remained in the American South during the Second Great Migration.

Erik McDuffie, University of Illinois at Urbana-Champaign – Garveyism in the Diasporic Midwest: The American Heartland and Global Black Freedom, 1920Come and Join us Brothers1-1980

Gretchen Henderson, Georgetown University – A narrative and libretto for an opera rooted in African American slavery and history entitled CRAFTING THE BONDS

Maria Montalvo, Rice University – All Could Be Sold: Making and Selling Enslaved People in the Antebellum South (1813-1865)

Nick Witham, University College London, Institute of the Americas – “The Popular Historians: American Historical Writing and the Politics of the Past, 1945-present”

John W. Hartman Center for Sales, Advertising and Marketing History –

FOARE Fellowship for Outdoor Advertising Research:

Dr. Francisco Mesquita, Fernando Pessoa University, Portugal, “Billboard Graphic Production and Design Analysis”

John Furr Fellowship for JWT Research:

Jeremiah Favara, University of Oregon, “An Army of Some: Recruiting for Difference and Diversity in the U.S. Military”

 Alvin Achenbaum Travel Grants:

Faculty:

Megan Elias, Borough of Manhattan Community College, “Be His Guest: Conrad Hilton and the Birth of the Hospitality Industry”

Sarah Elvins, Department of History, University of Manitoba, “Advertising, Processed Foods, and the Changing Notions of Skill in American Home Baking, 1940-1990”

Students:

Alison Feser, Anthropology, University of Chicago, “After Analog: Photochemical Life in Rochester, New York”

Spring Greeney, Environmental History, University of Wisconsin-Madison, “Line Dry: And Environmental History of Doing the Wash, 1841-1992”

Elizabeth Castaldo Lunden, Media Studies – Center for Fashion Studies, Stockholm University, “Oscar’s Red Carpet: Celebrity Endorsements from Local to Global (A Media History)”

Eric Martell, History, State University of New York – Albany, “Kodak Advertising in the U.S. and Latin America, 1920-1960”

Eleanore and Harold Jantz Fellowship:

Dr. Jennifer Welsh, Lindenwood University-Belleville – Research on the presentation of female saints in German Catholic prayers and devotional works from the seventeenth and eighteenth centuries.

Rare sheet music finds in the Hartman Center

The Hartman Center is currently processing the Gary B. and Sandra G. Baden Collection of Print Advertisements, a collection of about 50 linear feet of print ads that cover primarily the first three quarters of the twentieth century. It is notable and was initially attractive to the Hartman Center for its early ads for automobiles, perfume and watches, but it also includes a wide range of corporate ads as well as some travel and tourism literature.

The Badens were avid collectors, and the collection also includes some non-advertising-related materials: issues of international magazines; direct mail materials; packaging; old maps; and some sheet music. There are about eight compositions from the early 1900s-1930s, including Stephen Foster, Irving Berlin as well as some tunes from the Ragtime/Minstrel/Vaudeville era. Of these, two items especially stand out.

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The first, a Thomas Allen/William Macauley ragtime tune entitled “M-M-Mazie” from 1904, is fairly well known, but this one has a seemingly rare cover. Most digitized versions, including one held by Duke, features a red cover with a photograph of pianist Joseph A. Callahan. The version found in the Baden collection features a blue cover with a photograph of the African American Vaudeville duo Brandow and Wiley. Brandow and Wiley were quite prominent in their day, one of the few black song-and-dance acts to star in the mainly white Keith-Orpheum circuit of theaters. Russell Brandow was an acrobatic dancer and a specialist in what was known as comedic “grotesque dance.” Stella Wiley was a singer and dancer who was previously married to the notable composer, producer and musician Bob Cole, credited with creating the first all-black musical production, “A Trip to Coontown” (1898), and a creative who worked to break down the minstrel-era racial stereotypes in theater. The history of African American vaudeville, minstrel shows and other performing arts in the early 20th century is still an emerging research field, so it is exciting to find a picture of this pair of performers.

As a side note, March was Disability Awareness Month, and “M-M-Mazie” regularly appears in scholarly work on the exploitation of speech impediments and other disabilities in popular cultural productions like songs and story narratives. The chorus goes “M’m M’m M’m Mazie My d’d d’d daisy You I adore; and everyday that passes by I love you m-m more and more.”

coontown promenade

The second piece of sheet music poses a bit more of a mystery. It’s an 1899 piece entitled “Coontown Promenade” or alternatively, “Coontown or Loyola Minstrels Promenade,” a cake-walk and two-step composition. The composer, Johann Schmid, was quite prolific composer of popular music, with nearly 300 known compositions ranging from minstrel tunes to rags and schottisches, but very little is known of him as a person. “Coontown Promenade” does not seem to appear in any library holdings, digital sheet music collections or in the WorldCat database. It also does not appear in online databases of known compositions by Schmid, although it does appear in the register of U.S. copyright applications. The Loyola University Music Club did perform minstrels in the early 1900s but it is unclear whether this was among them.  A very exciting find in a very unexpected place.

Post contributed by Rick Collier, Technical Services Archivist, John W. Hartman Center

A Bitter Look at the Sweet History of Brown Sugar

Amari Victoria Stokes was a student in Kelly Alexander’s Our Culinary Cultures course offered in the Fall 2015 semester in the Center for Documentary Studies. Utilizing Rubenstein Library resources, students in the class were asked to explore the history of a culinary ingredient of their choice, find a recipe that exemplified their chosen ingredient, and prepare it for the class. The following is Amari’s research paper submitted for the class.

Ginger DropsTwo eggs well beaten, one-cup brown sugar, two teaspoons ginger, one-cup N.O. molasses (boiled), one-teaspoon baking soda, flour to roll out. Mix in the order given. I poured the molasses into a pot and watched small bubbles form and subsequently burst as the dark liquid began to heat. As the molasses boiled on the stove, I started mixing the ingredients in the order specified in the recipe. After the eggs had been beaten furiously with my new silver whisk, I began to measure the brown sugar for what I hoped would be a delicious dessert.

Sticky and compact, I remember struggling to handle this strange sugar during family barbeques as we seasoned our meat. As I thought about it, I realized besides an occasional pineapple upside down cake, outside of barbeque, I couldn’t recall ever having used brown sugar. Why was that, I asked?

The story of brown sugar begins, unsurprisingly, with the story of sugar. Sugars are natural ingredients found in most plants but what we have come to known as sugar is often extracted from sugarcane and sugar beets. Sugar cane, from the genus Saccharum, was originally cultivated in tropical climates in South and Southeast Asia.1 Neither should it be a surprise that the road from brown sugar to white sugar looks very much like the roads taken to get to white bread, white flour, and white cotton. All have similar histories where the unnatural but white version is preferred or is seen as a higher quality than the browner, natural varieties.2

Three hundred years after being introduced to Europeans by Christopher Columbus in 1492,3 by the 19th Century, sugar was considered a necessity.4 This evolution of taste and demand for sugar had major economic and social implications for the entire world. As a result of this demand, tropical islands were colonized and sugarcane plantations began ‘cropping up’ in record numbers. Consequently, the demand for cheap labor to assist in the labor-intensive cultivation and processing of sugarcane contributed greatly to the transatlantic slave trade, which displaced many African peoples.5

As I turned down the heat on the molasses to allow it simmer, I carefully added ground ginger. Watching the ginger disappear into the creamy brown concoction, I thought back to my ancestors. It wouldn’t surprise me if at some point in history one of them had made the same treat for her master’s children while her own children toiled in the hot sun picking cotton or harvesting sugarcane.

Continue reading A Bitter Look at the Sweet History of Brown Sugar

Meat Box, or, The Price of Butter Holds No Terror for Users of Swift’s Oleomargarine

This very special edition of the Rubenstein test kitchen is intended to build bridges between Duke and UNC, between a Digital Collections Program Manager and a Serials Access Librarian. Though both librarians, they live completely different professional lives. Until now…

Given the digital nature of Molly’s work, we decided to choose a recipe from those that had been digitized as part of the Emergence of Advertising in America digital collection. After looking at a handful of recipes we realized that Molly didn’t want to cook with beef tongue, Kurt didn’t want to bake, and neither of us wanted to deal with jello. So we settled on this “pretty and palatable” gem of a recipe from the The Kitchen Encyclopedia, by Swift & Company: “Spanish Minced Beef in a Meat Box.”

meat box

We were excited about taking on the challenge of constructing a meat box to contain yet more meat that the title conjured in our minds, although we had no idea at all how it might work. It wasn’t until later, when we were about to start cooking, that we paused to ask the following: What exactly is Spanish about a recipe in which the only spices are salt and pepper? Why does the title refer to minced beef in a meat box when there is no minced beef listed as an ingredient in the filling? This last question particularly filled us with anxiety – did we miss something? Should we have assumed that since the recipe title refers to minced beef in a meat box, that we should put minced beef in the meat box, even if it’s not called for? (About the matter of a “meat box.” As our guests pointed out, can something with only four sides properly be labeled a box?)

Cooking can be so stressful!

Before we proceed, however, a question posed by the text: “Have you tried Swift’s Oleomargarine?” If you have not, permit the book to let you know, “It is worth trying” (p. 26).  In case that’s not enticement enough, consider that “The price of butter holds no terror for users of Swift’s Oleomargarine” (p. 27).

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Theses quotes are Molly’s favorites of the short, persuasive selling points on the benefits of oleomargarine that appear on every page of the book (and which had to be pointed out to Kurt, who overlooked entirely the margarine-filled pearls of wisdom in his single-minded focus on the meat box). Has it been mentioned that Swift & Company were leading the fight against the tyranny of high-priced butter circa 1911 with their “oleomargarine” and that this cookbook touts that revolution? Indeed, anyone interested in oleomargarine (or House-Cleaning Hints and Helps (p. 9), or The Practical Value and Use of Fireless Cookers (p. 17) … To the Wage-earning Woman (p. 21)) should consider this book a must-read. But we digress.

The recipe calls for the filling to be cooked in an “oatmeal kettle,” and we did not then nor do we now have any idea what that means. Without consulting any resources (bad librarians!), we decided it must be a double boiler, which we don’t own. This leads us to the night’s first derivation from the recipe, as we decided to saute the filling in a saute pan. This filling consists of sweet peppers (red bell peppers, in our case), tomatoes (canned, in our case, rather than whole tomatoes “cut in halves and the seeds squeezed out”) and onions cooked in (you guessed it) oleomargarine, which we substituted with regular margarine (do you know how hard it is to even find margarine at the grocery store these days?).

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Regarding the preparation of the filling, refer to these excerpts from our kitchen conversation: “peppers into strips – insanity!” “1 onion to 4 peppers – madness!” This from Kurt, a former student in the esteemed Johnson County Community College Hospitality & Culinary program.

With the filling sauteeing-rather-than-sweating away, we turned our attention to the “meat box.”  The only instruction given by the recipe is to “form into a box whose sides are about an inch thick.” This (relative lack of) instruction generated some pretty fundamental (and philosophical) questions: should the box have a bottom and a top? If it doesn’t have a bottom and a top, is it still a box (see above: guests)? How tall should it be? WHAT IS IT FOR ANYWAY?!?”

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Sidebar: When did cookbooks stop presuming any basic knowledge of cooking – as seems to be the case in the books we looked in for recipes – and become the step-by-step manuals they are today?   

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In the end we created a kind of meat enclosure, with no meat top and no meat bottom. We basted the box with melted margarine, as per the recipe, before and during cooking. Once it was cooked in a “quick oven” (we used our regular old, modern-day electric oven, which is pretty quick), we put the filling into the enclosure and served it to some fellow librarians who were employed as testers.

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Sidebar: Unlike the ongoing mystery of an oatmeal kettle, Kurt believes a quick oven to be one that’s pretty hot, i.e., 425 degrees. This “knowledge” comes from a search in the midst of constructing this post, and might have been more helpful in determining proper oven temperature in the moment (we went a slower 350 degrees), but then, that might have been cheating.

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The verdict? Everyone agreed it tasted like bland hamburger. Not bad, but not really flavorful in any way, either. Certainly not flavorful in any way, shape or form associated with “Spanish” cooking. If we ever do this again, we decided we would add sausage, not use margarine, and add some actual seasonings, maybe some paprika, a little garlic, and some rosemary. We wonder what might have been had we not missed the advice on the page opposite that “For … mince meat … the neck is best.” We might also try using potatoes for the bottom of a true box. We are still really unsure whether this dish should have a top, and why this involves forming a box in the first place. Some questions will just have to remain a mystery.

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Post contributed by Kurt Blythe, Serials Access Librarian, UNC, and Molly Bragg, Duke Digital Collections Program Manager

Happy 25th, Webcam!

According to Wikipedia, the webcam era began in 1991 when a camera was aimed at a coffee pot in a Cambridge University lounge and left on for a decade. Nowadays it’s commonplace to communicate via video-conferencing, FaceTime, Skype or other video-phone platforms but the technology has only been widely available for a relatively short time. In the mid-1950s links between  telephones and televisions were developed, but the public only saw the technology for the first time at the 1964 World’s Fair, which also introduced touch-tone phones. Industrial trade ads touting the ability to send phone signals to television screens appeared in the early 1960s, and consumer possibilities of what were then called “Picturephones” began to be marketed in 1963-1964, as seen in this 1964 ad from New York Telephone. It would take another 40 years before smartphones put telephone and video capabilities in the hands of most consumers worldwide.

NY Telephone 1964 picturephone
Image from JWT Competitive Advertisements Hartman Center

Post contributed by Rick Collier, Technical Services Archivist for the John. W. Hartman Center

For the woman who would reduce: Prune soufflé

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Browsing our digitized collections for Test Kitchen fodder on the recent snow day, I stumbled upon an item from the Emergence of Advertising in America project, How Phyllis Grew Thin, created by the Lydia E. Pinkham Medicine Company and published circa the 1920s. On the advertisement’s cover, Phyllis shields her rosy complexion with a parasol as she gazes off the page, inviting the reader to discover the secret to achieving the willowy frame holding up her stylish sweater and pleated skirt.  We open the booklet and find stories of how women can shed undesired pounds through a reduced diet and relieve menstrual cramps, cycle irregularities, and menopausal symptoms through the use of Lydia E. Pinkham’s products.

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The epistolary advertisement is addressed to Nancy, a pudgy cartoon foil to Phyllis’s elegant watercolor. Phyllis promises to share with Dear Nancy the keys to losing weight through a proper diet. We learn that Phyllis has not always been so effortlessly thin. Inspired by Douglas Fairbanks’ and President Taft’s weight loss, Phyllis determines to do the same. As soon as she announced her intention to lose weight, “the derision and ridicule of my family strengthened me in my determination.” (page 2) In addition to the nourishing fire that comes from wanting to prove someone wrong, her reduced-calorie diet consisted of “plain meat without butter or gravies,” corn, prunes, and the occasional crustless pie. (page 2)   This kind of confessional tone continues to be a mainstay in contemporary weight loss advertising. The letter from Phyllis to Nancy serves as a precursor to current weight loss advertising’s penchant for before-and-after photos, Instagram hashtag culture (check out #transformationtuesday and #fitspo), and celebrity-endorsed diets.  (After a few Google searches for weight loss advertisements, my Facebook feed populated with sponsored content promising me a smaller pant size in mere days.)

Though her crash diet kept the weight off for a few years, Phyllis eventually gained the weight back and got serious about counting calories as a way to reduce again. She shares with Nancy that “it is not necessary for you to know just what a calorie is so long as you remember not to eat foods containing too many of them.” (page 3) The suggested calorie intake is considerably lower than most contemporary diet plans recommended by nutritionists, advising that Nancy (and “the army of women who are interested in reducing”) consume 1000-1200 calories a day. Phyllis then advises Nancy to take Lydia E. Pinkham’s Liver Pills and Pinkham’s Vegetable Compound, claiming that they help alleviate constipation and excessive nervousness, respectively. Lydia E. Pinkham established the Lydia E. Pinkham Medicine Company in 1873. Its signature product, Lydia E. Pinkham’s Vegetable Compound, was a tincture of  “black cohosh, life root, unicorn root, pleurisy root, fenugreek seed, and a substantial amount of alcohol” formulated to ease menstrual cramps and menopausal symptoms (1). Pinkham’s products still line shelves today, each box featuring Lydia Pinkham’s face, promising relief.

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Dry toast, baked beans, and fish balls, oh my!

At the top of each page, the booklet provides a daily meal plan with calorie counts for each item. The offerings are spare. One suggested breakfast consists of “4 saltines, 1 tbsp. cream cheese, 2 prunes, tea and lemon (without sugar).” (page 18) An idea for one dinner is little more than bun-less hot dogs and a small bowl of ice cream.

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Does getting to eat ice cream and macaroons make you forget you ate frankfurts and cold slaw for dinner?

Faced with these choices, I considered upping the Test Kitchen ante by following one of the suggested meal plans for a few days. Upon reflection, I thought better and opted to spare my friends and colleagues the monster that I am when not eating enough at regular intervals. Even reading meal plans for day after day of fruit (or saltines!) for breakfast followed by a mayonnaise-laden lunch had me throwing my Phyllis-esque determination out the window. The booklet contained few actual recipes. Oddly, most of them were for desserts: frosting, Brown Betty, orange sherbet, and pudding. The dessert that caught my eye, though, was prune soufflé. Why? Frankly, it sounded so unappetizing that I felt compelled to give it a shot. Maybe I’d been missing its hidden appeal. And, having never tried to make a soufflé, it seemed a fun technical challenge.

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The recipe given by the advertisement is deceptively simple. It’s less a recipe and more a list of ingredients. Perhaps this suggests that Pinkham’s target customer already had a thorough knowledge of soufflé-making and would simply need the inspiration to try a new take on the dessert. Since I have no such skills, I turned to the internet as a supplement, sourcing tips from a 1998 issue of Gourmet.

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The most appetizing shot of the night — and it’s of prunes!

When beginning a cooking project, I recommend ensuring you have all the right tools at your disposal before cracking your eggs. Alas, I did not follow my own advice! I began my soufflé only to find that my  house apparently lacks a hand mixer. Already committed to the recipe, I decided to channel my foremothers and hand-whip the eggs into stiff peaks. If cooks beat eggs into submission for years by hand, then surely I could as well! All those hours spent practicing surya namaskara should be good for something, right?

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My foam never quite peaked–a souffle’s death knell.

Unfortunately, I underestimated the time and effort needed to beat the eggs into fluffy mountains. I achieved the early stage, a frothy foam, but never progressed to the stiff peaks a soufflé needs to bloom. Still, it was late and I had cracked five eggs to try to make this work, so I soldiered on. Per Gourmet’s  instructions, I had soaked the chopped prunes in hot earl grey tea and lemon zest, hoping to brighten the flavors. After pureeing and cooling them, I slowly folded the foam into the mixture. Uneven in color, bubbly, and flat, I knew things had taken a turn for the worse. Still, I slid the muffin tin into the oven anyway, hoping that even if the souffle didn’t rise, I’d end up with a sweet baked egg fluff?

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In they went anyway!

Sixteen minutes later, I pulled them out of the oven to find a sad, deflated pan of brown blobs. I tasted one, and suddenly understood how easy it would be to “reduce” while following this diet. I tossed the remnants and dosed myself with a small handful of chocolate chips, the rest of which will hopefully go into a more successful baking project.

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I have made a terrible mistake.

Post contributed by Katrina Martin, Technical Services Assistant.