It’s the most wonderful time of the year, time for you (and us) to trade in boxes of archival materials for boxes of colorfully-wrapped presents!
The Rubenstein Library will be closed for the holidays from December 23 to January 2. We’ll reopen on January 3, 2012, at 9:00 AM, ready for a new semester of excellent research. Check out our website for full details.
Sorting through the unprocessed contents of an archival collection can be compared to a treasure hunt – sometimes you find an unexpected gem that produces an impromptu “ooh,” but then after the initial excitement wears off, you have to figure out what you’re actually looking at and then decide what to do with it.
A small box marked “Foundation Models (100 scale)” found in one of the unprocessed boxes of the Foundation for Southeast Asian Art and Culture (SEAAC) records was one of those discoveries. Inside the box were fourteen miniature buildings, ranging from about ½ inch to 1¼ inches in size and elaborately constructed from a thin cardboard material. After a bit of investigative work using the other records in the collection, I found that the miniatures were part of a model of a Thai Village Complex that Doris Duke planned to build in Hawaii during the 1960s. The set of miniatures were quickly dubbed the “Tiny Thai Village.”
An avid world traveler, Doris Duke fell in love with the art and culture of Thailand during a trip to the country in 1957. It is likely that this visit inspired her to create a Thai village in Hawaii with houses similar to those she had seen. The establishment of SEAAC in June of 1961 resulted in a project that Doris Duke saw as a gift to the people of Hawaii, and one that occupied her for many years. At least five sites in Hawaii were considered for the Thai Village and it was the choice of an appropriate location that ultimately proved the stumbling block to completion of the project. Her dream of a Thai Village was never realized, however Doris Duke’s interest in Asia continued and she purchased art objects right up until her death in 1993.
Now that I knew what these miniatures were, I needed to determine how to make them accessible to researchers. As both the size and delicacy of the objects were obvious barriers, the need for expertise help in creating practical housing for the Tiny Thai Village was essential. Fortunately for the Rubenstein Library, we have a crack team of conservators who like a good challenge. To read how the puzzle of the Tiny Thai Village was resolved, see the Preservation Underground blog.
Post contributed by Mary Samouelian, Doris Duke Collection Archivist.
Need something to do with the turkey leftover from Thanksgiving? One of our 1950s advertising cookbooks put out by the Poultry & Egg National Board had 33 suggestions, including turkey and corn casseroles, turkey macaroni loaf, and something called “Turkey Red Devils.” However, the Home Economic Staff of the PENB Laboratory Kitchen (pictured below) really got creative when it came to putting turkey in salads. Tied for grossest in my book are the Jellied Turkey Pineapple Loaf and the Turkey Mousse. Which wins your vote? Let us know below, or suggest a third choice in the comments!
4 envelopes unflavored gelatin
1 cup broth
1½ cups boiling turkey broth
2 cups finely chopped or ground cooked turkey
1 cup finely diced celery
¼ cup finely diced sweet pickle
¼ cup finely diced green pepper
1 pimiento, chopped
1 cup mayonnaise or salad dressing
¾ tsp. salt
¼ tsp. white pepper
Dash of cayenne
2 to 3 tbsp. lemon juice
1 cup heavy cream, whipped
Parsley or celery leaves
Deviled egg halves
Soften gelatin in the cold broth. Dissolve thoroughly in boiling broth. Chill until jelly-like. Combine turkey, celery, pickles, pepper and pimiento. Add mayonnaise, seasoning and lemon juice. Add thickened gelatin mixture. Fold in the whipped cream. Taste and add more seasoning if necessary. Pour into a 1½ to 2-quart mold. Chill. Unmold. Garnish with the greens and deviled eggs. 10 to 12 servings. Increase gelatin to 5 envelopes in warm weather.
Jellied Turkey Pineapple Loaf:
1 package lemon gelatin
¾ cup hot water
1 cup pineapple juice, drained from a No. 2 can crushed pineapple (2½ cups)
1¼ cups well-drained crushed pineapple
½ cup grated carrot
1 package lemon gelatin
1 chicken bouillon cube
¾ cup hot water
1 cup cold water
Grated rind of 1 lemon
2 tbsp. lemon juice
1 cup finely chopped cooked turkey
1 cup finely diced celery
¼ cup sliced stuffed green onion
½ tsp. salt, or more
Pour hot water over lemon gelatin. Stir until gelatin is dissolved. Stir in pineapple juice, pineapple and carrot. Blend and cool until mixture is thickened. Pour into a 1½ quart mold. Chill until set. Pour turkey layer on top. To make turkey layer: Dissolve the gelatin and the bouillon cube in the hot water. Add cold water stirring constantly. Cool until mixture is thickened. Add remaining ingredients. Season to taste with salt. Pour mixture over top of set pineapple layer. Chill until firm. Turn out of mold on lettuce or other greens. Serve with salad dressing. 8 to 10 servings.
Now that you’ve perused and possibly tried them both, we want to know: Turkey Mousse or Jellied Turkey Pineapple Loaf? Vote now! Or, peruse the Emergence of Advertising in America cookbooks and find your own options for turkey leftovers.
Post contributed by Liz Shesko, Intern for the John W. Hartman Center for Sales, Advertising, and Marketing History.
Today’s Thanksgiving menu comes from a 1940 advertising cookbook published by Sealtest Dairy, which was a division of the National Dairy Products Corporation, a predecessor to Kraft Foods. They marketed their dairy products as having “scientific supervision unsurpassed,” and printed recipes developed in their Laboratory Kitchen. Despite the cover image showing turkey, a creamy soup, and cheesy potatoes, their dairy-heavy Thanksgiving menu had pork as a main dish:
Pea Soup Supreme with Cheese Croutons
Roast Stuffed Shoulder of Pork
Hot Rolls with Butter
Orange Salad with French Dressing
Pumpkin Pie with Whipped Cream and Ginger
Coffee with Cream
Pea soup, you say? Why yes, complete with a quart of milk, butter, and cheesy croutons!
Pea Soup Supreme with Cheese Croutons
1 cup diced potatoes
1½ tbsp. chopped onion
1 tsp. salt
1 cup water
1 No. 2 can peas
2 tbsp. butter
2 tbsp. flour
1 quart milk
Few grains pepper
Combine the potatoes, onions, salt and water in a saucepan. Cover and cook until potatoes are tender. Add the peas and liquid and heat thoroughly. Drain and boil down the liquid to ¾ cup. Press vegetables through a sieve. Melt the butter in a double broiler, add the flour and mix well. Add the milk gradually and cook, stirring constantly until thickened. Add the pureed vegetables and liquid. Reheat. Season with salt and pepper. Serve with Cheese Croutons made as follows: Sprinkle small toast squares with cheese and place under the broiler until cheese is melted and lightly browned. Serve on the soup. Serves six.
Earlier this year, the Rubenstein Library purchased a KryoFlux floppy-drive controller to help retrieve data from the numerous floppy disks we receive. The University Archives had an obsolete machine with a 5.25″ drive that didn’t work and I hoped the Kryoflux could breathe new life into the drive. After some effort the equipment was installed and the initial self-check tests were successful. A stack of 48 5.25″ floppy disks from the Alvin Roth Papers were close at hand and thus served as the inaugural batch of media to test copying. The copying process was quick, simple, and more importantly, seemed to work. Finally it was time to take KryoFlux’s closing avocation to heart: “enjoy [my] shiny new disk image” and test the results.
Mounting the disk copy showed a list of files, but their contents seemed wrong. The documents would start and end at seemingly random points of prose mid-sentence. The seemingly random beginnings and ends were too regular to be a simple case of digital rot. I wondered if I had done the capture wrong (the point of testing) but it might be something else too. I had to dig deeper for more evidence, past the file structure to the data itself for more clues.
In addition to finding problem, I found something much more interesting: “(c) Brain,” a bit of text that tied this disk to a bit of computing history. The Brain virus, written in 1986, is widely accepted as the first MS-DOS virus and, ironically, was an honest mistake. Two brothers, Basit & Amjads, wrote Brain as a means to protect their heart-monitoring software from piracy but ended up having a greater reach than they expected. Just like many others, Brain somehow found its way onto this disk apart from the software it was protecting. Unfortunately this disk doesn’t have a complete copy of the virus; although I am glad there was enough to open the door on an interesting piece of computing history.
New equipment and old media, combined with new puzzles and old viruses, certainly made for an interesting day. While this virus doesn’t pose any real threat to us now, it does serve as a reminder to be careful with the records we receive.
Post contributed by Seth Shaw, Electronic Records Archivist for the Rubenstein Library.
In honor of all the cooking and eating we’re planning to do for Thanksgiving, we wanted to share a few menus and recipes from Thanksgivings past. Over the next couple of days, look for delicious posts drawing from the Hartman Center’s extensive collection of advertising cookbooks.
Today’s recipe comes from a cookbook published by the Calumet Baking Powder Company in the 1920s. The following Thanksgiving menu, the author suggests, is perfect for “the average woman, who must prepare for her parties alone or with one maid to help,” without making everyone “uncomfortable” by becoming “a flushed and worried hostess.” I think we’d all appreciate the help of that maid this year!
Turkey with chestnut stuffing and giblet gravy
Caramel sweet potatoes
Molded cranberry jelly with celery and olives
Orange delight salad
Caramel Nut Cake
The featured recipe – Caramel Nut Cake (pictured below) – of course contained Calumet Baking Powder. The picture doesn’t look too appetizing, but it sure sounds good. And where can I get one of those mini turkeys?
Caramel Nut Cake
½ cup shortening
1 cup sugar
¾ cup milk
2 cup sifted flour
2 level tsp. Calumet Baking Powder
¾ cup chopped nuts
Sift flour three times with baking powder. Cream shortening, add sugar, gradually add egg yolks and nuts. Add dry ingredients alternatively with milk. Fold in stiffly beaten egg whites. Bake in 2 layers in a moderate oven (375 degrees F.). Ice with caramel icing, sprinkle the top and sides of cake with chopped nuts.
Working on the Economists Papers Project at the Rubenstein Library this summer introduced two Duke economics graduate students to an inspiring and impressive figure who shaped the histories of both Duke University and the United States: Juanita Morris Kreps. The description and arrangement of 58 boxes of her professional papers was made possible in summer 2011 by Matthew Panhans and Nori Takami, with funding from the Center for the History of Political Economy.
Born into a childhood of poverty in the small mining town of Lynch, Kentucky in 1921, Juanita Kreps emerged as one of the top students at Berea College, earning her a scholarship to study economics at Duke University, where she completed her M.A. and Ph.D. She joined the faculty at Duke in 1955 and served as Dean of the Woman’s College and as Associate Provost; in these roles she oversaw the controversial 1972 merger of the Woman’s College and the men’s Trinity College to form the present coeducational undergraduate Trinity College of Arts and Sciences. As we celebrate the 40th anniversary of that merger in 2012, many of us may not be aware of its deep significance to the history of Duke and to the future for women in higher education. Kreps’ papers hold many files of correspondence from alumna who responded to her calls for comments, accompanied by letters, speeches, and memoranda written by Kreps which reveal her own insights into this monumental change.
In 1972 Kreps became the first woman to hold the prestigious James B. Duke chair, and in 1973, Kreps was named a Vice President of the University. In 1976 she left Duke to serve as the first female Secretary of Commerce under President Carter, also the first academic to serve in this role and the fourth woman ever to be a part of the Cabinet. As the Secretary of Commerce, she was an advocate for the business community while also encouraging business to look beyond profits and towards social responsibility to workers, consumers, and the public.
Perhaps rooted in her humble beginnings in Kentucky, her academic research maintained real-world relevance. Much of her work was on the value of women’s work, women’s education, and labor issues related to aging populations. These and other topics that remain relevant today pervade her speeches, which are both witty and moving. The plethora of thank you notes accompanying each speech offers clear evidence of the power of her words and ideas – but if this is not enough to convince you, come to the Rubenstein Rare Book & Manuscript Library and read them for yourself!
Post contributed by Paula Mangiafico, Senior Processing Archivist for the Rubenstein Library. Matthew Panhans is an M.A. student in Duke’s Department of Economics. Norikazu Takami is a post-doctoral fellow at Duke’s Center for the History of Political Economy.
Dispatches from the David M. Rubenstein Rare Book and Manuscript Library at Duke University