Tag Archives: recipes

Voting = Cake

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.

Having Our (Birthday) Cake….

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.

Hot Toddy Weather

What with all of the cold and the snow, RBMSCL folks have been craving warming beverages. Luckily, the Nicole Di Bona Peterson Collection of Advertising Cookbooks (which contains over 1800 cookbooks!) has come to our rescue. We thought we’d share this Hot Toddy recipe from Fine Cocktails Made Easy:

Place in 5 oz. glass: 2 cloves, 1 lump of sugar.

Add 2 oz. bourbon, rye, or blended whiskey.

Fill with hot water.


Add thin slice of lemon.

Serve with a small spoon.

And, of course, please sled responsibly.

A Holiday Recipe from Us to You

This season, as you begin to plan your holiday parties, the RBMSCL would like to offer this gem of a recipe, from 1929’s Electric Refrigerator Menus and Recipes.

Frozen Cheese

1/4 lb. American cheese
1 small cream cheese
1 cup mayonnaise
6 maraschino cherries
6 green mint cherries
1/2 pint cream

Grate the American cheese. Add cream cheese, and mayonnaise dressing and beat thoroughly. Fold in 6 maraschino cherries and 6 green mint cherries, chopped fine, and 1/2 pint cream, beaten stiff. Freeze until set. Remove to serving dish and sprinkle with 1/2 cup chopped nuts or paprika. Serve with salad course.

To those of you brave enough to make this, please send us photos. Yum?