Category Archives: Just for Fun

From Our Collections, Just for Fun

Devil’s Food

Our celebration of National Dessert Month has been surprisingly chocolate-free, so we’re aiming to correct that today with recipes from Chocolate and Cocoa Recipes, published around 1922. Instead of boring candy bars, we at The Devil’s Tale want our plastic pumpkins filled with Devil’s Food cake!

Devil’s Food

2 cups sugar
3/4 cup butter
4 ounces Baker’s Premium No. 1 Chocolate
4 eggs (3 may be used)
2 1/4 cups flour
4 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon clove
1 1/4 cups milk

Cream butter and add sugar gradually, while beating to a cream; add chocolate, melted, and beaten yolks and mix thoroughly. Sift together flour, salt, cinnamon, clove and baking powder and add to butter mixture, alternately with the milk. At the last, fold in the stiffly beaten egg whites and bake in a deep pan and ice when cold.

And, just because you can never have too many chocolate recipes (and because there were no pictures of the Devil’s Food cake):

Chocolate Jelly

1 pint boiling water
Pinch salt
1 square Baker’s Premium No. 1 Chocolate
2 tablespoons gelatine
1/3 cup sugar
1 teaspoon vanilla

Put the water, salt and chocolate in a saucepan. Cook, stirring until the chocolate melts, then let it boil for three or five minutes. Soften the gelatine in a little cold water and pour the boiling mixture over it. Stir until disolved, then add sugar and vanilla. Pour into a mould and set aside to harden, serve with cream and powdered sugar or sweetened whipped cream.

From Our Collections, Just for Fun

Not Even Covered in Chocolate Sauce

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Wonders never quite cease at the RBMSCL. If ever there were a foodstuff that we strongly believed should not be associated with dessert, it was cauliflower. And then we discovered The Dessert Book: A Complete Manual from the Best American and Foreign Authorities with General Economical Recipes (written by a Boston Lady in 1872). So, in honor of National Dessert Month, we present:

Not dessert.
Not dessert.

Meringues in the Form of Cauliflowers

Fill a biscuit-forcer with Italian meringue-paste, and push this out upon bands of paper, in knobs, or large dots, superposed or mounted one upon the other in such form or fashion, that, when complete, it shall represent, as nearly as possible, the head, or white part, of a cauliflower (of course, on a very diminished scale, of the size of a pigeon’s egg, for instance): this pat of the cauliflower, when fashioned, is to be sprinkled over with rather coarse granite sugar.

The under part, or green leaves, which envelop a cauliflower, are imitated in a somewhat similar manner to the above by pushing out the paste in pointed dots upon bands of paper, in the manner and form as directed for the imitation of the heads, only somewhat flatter: these, in order the better to represent green leaves, are to be sprinkled over with green granite sugar; and when both parts have been dried in the closet, or screen, stick the head, or white part, upon the leafy or green part; thus you will form more or less truthful imitation of a cauliflower, according as in a greater or lesser degree you may have displayed your taste.

Should you want to make these for your next dinner party—imagine the aghast looks on your guests’ faces!—you’ll find the recipe for Italian Meringues after the jump.

Continue reading Not Even Covered in Chocolate Sauce →

From Our Collections, Just for Fun

Voting = Cake

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In honor of National Dessert Month (which everyone celebrates, right?), we’ll be posting recipes from the RBMSCL’s collection every Friday this month. Last Friday—The Devil’s Tale’s first birthday—we started the celebration with a recipe for a pretty pink birthday cake.

Today’s recipe comes from an advertising brochure with a marvelous title: How to Make Bread (But Not in This Disagreeable Old-Fashioned Way). Really, we’re not making that up:

You see, this brochure advises the smart homemaker to purchase The Universal Three Minute Bread Maker from Landers, Frary & Clark (of New Britain, Connecticut). The transformation is nothing short of astonishing:

And, of course, no advertisement for an absolutely revolutionary bit of kitchen gadgetry would be complete without a few recipes to make with said gadgetry. So, in honor of a certain approaching first Tuesday in November, we offer this fine recipe:

Loaf, or Election Cake

Put into the Bread Maker one and one-half cups milk, one cup potato yeast, one cup sugar, five cups flour, turn crank three minutes, put on cover and raise till light. When light, add one cup shortening, (half butter and lard), one cup sugar, whites of two eggs, nutmeg to season, turn crank five minutes, cover and raise again till light. Fill pans with batter and fruit (raisins or citron, or both), well floured alternately, until pans are two-thirds full, add also fruit on top.

The cake should stand in the pans about one-half hour and then be baked in a moderate oven.

Now we’re off to eBay to find a 100-year-old Universal Three Minute Bread Maker.

From Our Collections, Just for Fun

Having Our (Birthday) Cake….

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The Devil’s Tale’s birthday (today!) happens to coincide with National Dessert Month. In honor of these two very important occasions, we’re going to be publishing dessert recipes from our collections every Friday this month. We’ll begin today, of course, with a birthday cake recipe from Gold Medal Flour’s 1931 New Party Cakes for All Occasions, part of the fine Nicole Di Bona Peterson Collection of Advertising Cookbooks.

It might be slightly more . . . normal than some of the recipes we’ve previously posted (frozen cheese, anyone?), but it sure is pretty.

Birthday Cake

3/4 cup shortening
2 cups sugar
3/4 tsp. salt
3 1/2 cups cake flour
5 tsp. baking powder
1 1/2 cups milk
1 1/2 tsp. flavoring
5 egg whites

Cream the shortening and add the sugar gradually. Sift the flour once before measuring. Mix and sift the flour, salt, and baking powder, and add alternately with the milk. Add the flavoring—vanilla and almond together are good. Fold in the stiffly beaten egg whites. Pour into well greased and floured pans and bake. Cool and frost with pink and white icing.

NOTE: Part of icing may be colored pink with vegetable coloring matter and used on sides of cake with white icing on top and between layers. Pink candles to match sides can be placed on top of cake for birthday party.

Happy birthday, Devil’s Tale!

Special thanks to Lynn Eaton, Hartman Center Reference Archivist, for helping us find this recipe.

Just for Fun, University Archives

The First Homecoming

On November 11, 1924—exactly one month before James B. Duke would make the gift that would transform Trinity College into Duke University—Trinity held its first official homecoming. It was also Armistice Day, which commemorated the end of World War I, and was a holiday for most folks. Football was the centerpiece of the day and the largest crowd to ever see a Trinity athletics event gathered at Hanes field (site of today’s Williams Field on East Campus) as the Blue Devils lost to Wake Forest. Nearly 1,000 alumni attended the events that day, which included a gathering of alumni clubs as well as the screening of the film, “A Year at Trinity.”

Homecoming Parade, 1941.

Over the years parades, skits, and musical performances have been added to the homecoming festivities. One thing has not changed—the chance for alumni to return home to their alma mater and relive those glory days of college.

To see photographs of homecomings past, visit the University Archives’ “Homecoming Celebrations” set at Duke Yearlook, our Flickr photostream.

Post contributed by Tim Pyatt, Duke University Archivist.

From Our Collections, Just for Fun, University Archives

Alabama v. Duke

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This Saturday’s football game with Alabama recalls the historic ties between our two programs. In 1930, shortly before the opening of the new Gothic West Campus, President William Few sought the advice of the celebrated Alabama coach Wallace Wade on potential names for a football coach and director of athletics. Wade, who had led Alabama to two Rose Bowls and a record of 51-13-3, surprised Few by replying that he would be interested in the vacancy. Wade brought his Alabama success to Duke, leading the Blue Devils to two Rose Bowls as well. He would post a record of 110-36-7 in his sixteen years as coach at Duke.

Sugar Bowl Coin Toss
The Coin Toss. From the Edmund M. Cameron Records.

While Wade served in the U.S. Army as major during World War II, his assistant Eddie Cameron took over as head coach and continued the Blue Devils’ gridiron success. He led the 1944 team to a Sugar Bowl showdown with Alabama on January 1, 1945. In what sportswriter Grantland Rice called “one of the greatest thrillers of all time” Duke edged the Tide 29 to 26. Cameron kept a scrapbook filled with images from the game, which now forms a part of the Edmund M. Cameron Records.

Duke’s connections to Alabama continue with current Coach David Cutcliffe, an Alabama native and graduate of the University of Alabama who also served as an intern to legendary Alabama coach Bear Bryant. Duke fans will be hoping that Coach Cutcliffe will rekindle some of that “Sugar Bowl magic” and will lead us to another thrilling victory over Alabama this Saturday!

Post contributed by Tim Pyatt, Duke University Archivist.

Just for Fun, RL Photos

Photo Op with the AOTUS

During the recent Society of American Archivists (SAA) meeting in Washington, D.C., several RBMSCL staff members received a very special tour of the National Archives. Former Duke University Librarian and current Archivist of the United States, David Ferriero, gave the group a personal tour of his office.The group (click photo to enlarge) is gathered here under the portrait of Franklin Delano Roosevelt, which hangs in Ferriero’s office. (The National Archives began during Roosevelt’s administration.)

Ferriero, who has been AOTUS since last November, regaled the group with stories of great documents housed in the Archives. He recently examined Walt Whitman’s federal employee file (he was briefly employed by the Bureau of Indian Affairs). In the file was a five page letter of reference—written by Ralph Waldo Emerson.

Post contributed by Tim Pyatt, Duke University Archivist.

From Our Collections, Just for Fun

Books, Boys, and Beastly Bats

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We were charmed by this advice from educator Marcius Willson’s The School and Family Primer, published in 1860 as an introductory text to his series of four readers for children. It sounds very much like the advice we give to our researchers on a daily basis. (Click on the image to view a larger version.)

(We’re also agog at the two pictures chosen to illustrate the letter “B.” Confronted by such a gigantic bat, the boy’s nonchalance is decidedly impressive.)

From Our Collections, Just for Fun, Rare Books

The Star-Spangled Cucumber

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As archivists, we know that we’re supposed to mark the Fourth of July with a remembrance of that most celebrated of documents, our Declaration of Independence. We think, though, that we’ll leave the remembering and celebrating to our fine colleagues at the National Archives, and give some attention to a document of a completely different sort—a pamphlet bearing one of the most wonderful titles we’ve ever come across:

Lest you think we’re joking, here’s a link to the catalog record. The pamphlet reprints an oration delivered by David Daggett to the citizens of New Haven, Connecticut on the Fourth of July, 1799.

Of course, at the risk of spoiling the fun, we have to note that the title is actually a reference to Jonathan Swift’s Gulliver’s Travels. Since Swift was a pretty funny guy himself, we’re hoping you’ll forgive us.

Happy Fourth of July from the RBMSCL!

Thanks to Beth Ann Koelsch, who brought this treasure to our attention many years ago.