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Collection

Culinary Ephemera: Meat and Eggs, Circa 1890s-2004

5.5 Linear Feet (9 small manuscript boxes and 2 oversize boxes.)

Forms part of the Janice Bluestein Longone Culinary Archive. This collection includes promotional materials for eggs and meat products. Publications date from the 1890s-2004, with most material concentrated between the 1930s-1990s.

Forms part of the Janice Bluestein Longone Culinary Archive. This collection includes promotional materials for eggs and meat products, many published by egg-producer or meat-producer organizations, such as the American Egg Board and the National Live Stock and Meat Board. Products featured include pork, ham, sausage, bacon, beef, ribs, steak, extract of beef, veal, lamb, turkey, chicken, and lunchmeat. Publications date from the 1890s-2004, with most material concentrated between the 1930s-2000s.

Folder

General

Series 1: General consists of promotional and informational publications for eggs and a wide variety of meat products, with topics ranging from identifying cuts of meat to the use of meat in schools to outdoor cooking. Meat-related publications date from the 1890s-2004, with most material after 1930. The majority of egg-related items date from the 1960s-1990s.

Culinary Ephemera: Meat and Eggs, Circa 1890s-2004
File

Recipes and directions for the use of Armour's Extract of Beef / by Helen Louise Johnson. 47 p. 1899

Mixed Materials 260, Folder 1

Item [1] promotes Armour's Extract of Beef. Includes directions for making soups and sauces, stocking a storeroom, and measuring; advice on foods for invalids and planning a menu; sample menus; recipes using Extract of Beef; cooking terms; advertisements for Soluble Beef, Fluid Beef Extract, and Vigoral; product packaging illustrations; and index. Some recipes also use Armour's Star Sliced Dried Beef, Star Bacon, or Star Ham. Sample recipes: consommé ala Armour, baked ham, cherry cordial with Vigoral, and curry of lamb. Defective copy: cover unattached and in three pieces.

In: Culinary Ephemera: Meat and Eggs, Circa 1890s-2004GeneralBox 260.
File

Culinary wrinkles : practical recipes for using Armour's Extract of Beef / by Mrs. Ida M. Palmer. 47 p. 1903

Mixed Materials 260, Folder 2

Item [2] promotes Armour's Extract of Beef. Includes how to make stock and bind soup; chafing dish recipes, suggested sauces for fish and meat dishes; table of proportions; product packaging illustrations; and index. Some recipes also use Armour's Asparox (concentrated asparagus juice), Tomato Bouillon, or Soluble Beef. Sample recipes: ox-tail soup, cream of Asparox, shrimp wiggle, and cocoa cordial. Defective copy: a few torn pages.

In: Culinary Ephemera: Meat and Eggs, Circa 1890s-2004GeneralBox 260.
File

My favorite recipes. 48 p. 1907

Mixed Materials 260, Folder 4

Item [4] promotes Armour's Extract of Beef, Asparox, Tomato Bouillon, and Soluble Beef. Includes half of each recipe page blank for the reader to add notes, cooking hints under the heading "Kookery Kinks," a short rhyme introducing each section, quotes from Milton and Lowell, and illustrations of period dress. Cover overprinted: compliments of George P. Tuttle, Worcester, Mass. Sample recipes: Scotch woodcock, Murray Hill potatoes, and oyster cocktail.

In: Culinary Ephemera: Meat and Eggs, Circa 1890s-2004GeneralBox 260.
File

Armour's monthly cook book. Vol. II, No. 3 (January 1913). 38 p. 1913

Mixed Materials 260, Folder 5

Item [5] promotes Armour products. Includes foreword by Mary Ann McClure of Armour domestic science dept.; household management advice; articles on toys, "Why we should eat meat," French soups, and "The various uses of hot water"; list of prize recipes from each US state; letters from readers; ideas for the month of January; illustrations of product packaging, serving suggestions, and period dress; and announcement of new recipe competition. Sample recipes: Eve's pudding, scalloped crabs, and Veribest veal loaf with paprika rice.

In: Culinary Ephemera: Meat and Eggs, Circa 1890s-2004GeneralBox 260.
File

Pastry wrinkles / by Fannie Merritt Farmer and Jean Prescott Adams. 16 p. R No. 317618 [edition]. [Variation 2]. "Copyright, 1916, Armour and Company"-Page 3. Variant with several color illustrations brighter than another version (pages 1, 6-7, 10-11, 14-16). This copy trimmed at top. 1916

Mixed Materials 260, Folder 6

Item [6] promotes Armour's Veribest leaf lard. Includes advice on deep fat frying, endorsement from Marion Harris Neil of Philadelphia school of cookery, product packaging and serving suggestion illustrations, and list of Armour products. Sample recipes: Huntington croquettes, emergency biscuits, and sour milk gingerbread.

In: Culinary Ephemera: Meat and Eggs, Circa 1890s-2004GeneralBox 260.
File

Meat : selection, preparation, and 100 ways to serve. 51 p. 1932

Mixed Materials 260, Folder 7

Item [7] promotes Armour meat products and butter. Defines meat, describes nutritive value and how to select and buy meat and poultry, lists accompaniments to leftover meats, and lists menu suggestions. Includes illustrations of cuts of meat, product packaging, serving suggestions, and people enjoying food; diagrams of beef, veal, lamb, and pork; and index. Sample recipes: pan broiled meat cakes, veal birds, and cloverleaf rolls. Marked: 212109.

In: Culinary Ephemera: Meat and Eggs, Circa 1890s-2004GeneralBox 260.
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