The Edwardians sought more civic activites, education, high status, and were essentially the foodies of their day. Studying “the domestic sciences” and “scientific cookery” put a challenging and exciting spin on housework. Women were often rushed in the kitchen, perhaps because they didn’t have the extra household help their pre-Civil War grandmothers had with their big families and neighborhood helpers. The industrial revolution was in full gear with domestic helpers finding employ at factories. People were optimistic until 1918, when the flu took many lives, and WWI took many of the men.

1900s Kitchen.
1910s Kitchen.

The following articles contain details of this time period:

 Gold Medal Flour Cook Book.

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1910: Gold Medal Flour Cook Book, with handwritten recipe for “Green Tomato Pickles” and “Ma’s Cookies.”
Washburn-Crosby Co.


Sample Text:

White Bread
…People eat bread 365 days in the year, and many of them three times a day… The United States Government has made many experiments to determine the actual value of different food rations. In one case, for example, a student, age twenty-three, was fed on white bread and milk for a space of two days, gaining two pounds in weight in that time. He consumed 1 9/10 pounds of bread and 4 3/4 pounds of milk per day….ten cents invested in white flour will bring more nourishment to the human system than ten cents invested in any of the the other foods….The workman demands, and always has demanded, white bread, because he has found by experience that he “can work better on it.” Public opinion has always endorsed the white loaf, for good reasons. It is the great life-sustainer. …our special method of tempering, toughens the bran coat so that it can be entirely separated from the wheat berry, thus insuring a flour free from all particles of the indigestible wheat shell.

…In soup making some of the fat is absorbed, the remainder should be removed. In general, all albuminoids coagulate much below the boiling point and are soluble in cold salt water, hence the rule: ALWAYS MAKE MEAT SOUPS WITH COLD WATER TO WHICH SALT HAS BEEN ADDED, AND GRADUALLY HEAT TO BOILING POINT BUT NEVER BOIL.

To Clear Soup: Allow the white and shell of 1 egg for each quart of stock. Break egg, beat slightly; break shell in small pieces, and add to the cold stock. Set over the fire, stirring constantly until boiling point is reached. Boil two minutes, simmer twenty minutes, skim, strain through double thickness of white cheesecloth placed over a fine sieve. This is now ready to serve as clear soup, simply heating to the boiling point. If you wish to season soup more highly add seasoning to stock before clearing.

Thickening Soups: Soups are thickened with flour, cornstarch, or rice flour. Mix the flour with a very little cold water or milk until it is a smooth paste. Then add more liquid until it can be poured easily into the hot soup. Cook the soup fifteen or twenty minutes after thickening is added….Soup may be thickened with bread instead of flour….One-half cup of dried bread for a quart of finished soup will be quite as thick as most people like.

Glaze is simply clear stock boiled down to one-fourth of its original amount…. It should have a gluey consistency and will keep a month if put in a closely covered jar in a cool place. It is useful in browning meats or for enriching a weak stock or gravy, or adding flavor and consistency to sauces.

Seasonings: …Sweet herbs, such as thyme, savory, marjoram, parsley, etc., may be dried in the fall and kept in air-tight cans.

Veal is the meat of a calf killed when six or eight weeks old. The meat from a younger calf is unwholesome…Veal is in season in the spring, but may be obtained throughout the year…. By purchasing the entire fore-quarter of veal we may secure it at a very low price, because of the breast, which, though it is a most delicious cut when properly stuffed and braised, is little known and generally despised. This fore-quarter contains the ribs, which correspond to the favorite rib-roast of beef. From these are cut the best chops, which become less choice in quality the nearer we come to the neck. The rack of veal, as the chops are known to the marketmen, cut entire, makes an excellent roasting piece, equalled only by the loin and the fillet. The neck of the veal, after the scrag end is passed, which is only fit for broth and stews, may be cut into excellent little breakfast cutlets. The fleshy portions of the foreleg, or shin of veal, make excellent potpies or stews, and the leg itself may be used for soup or stock.

Sweetbreads for cooking are glands found in calves. The are sold in pairs, as heart and throat sweetbreads.
Throat sweetbread is found immediately below the throat. It has an elongated form, is not as firm and fat and has not the fine flavor of the heart sweetbread. The heart sweetbread is attached to the last rib and lies near the heart. The form is somewhat round and it is smooth and firm.
Sweetbread meat is very perishable, and should be prepared for use as soon as possible. Remove from paper as soon as they come from market, place in cold salted water for one hour. Parboil in boiling salted water for twenty minutes. A half teaspoon of vinegar should be added to this water. When done remove and plunge into cold water in order that the meat may remain white and firm. They may now be put aside in a cool place and kept until needed. Sweetbreads prepared this way will keep for two days.

…Game with dark meat should be cooked rare, as venison, canvas-backed duck, and almost all birds, while the white fleshed animals, turkeys, chickens, etc., should be well done….

…Wild meat contains a much greater percentage of phosphates, and much more lean than fat, while the lean is of much greater density than the flesh of domesticated animals. It follows that they are a strong food and if well digested, very nutritious….

Antelope meat is prepared like venison and is hardly distinguished from it except by its strong flavor.

The haunch and saddle of a young bear is very good roasted, tasting almost like pork; but old bear meat is extremely hard and tough, and is only palatable in a highly seasoned ragout.

Rabbits or Hares
Rabbits or hares are only fit to use when young and their age may be known by their hairs and paws, which should be soft, the edges of the hairs smooth and the paws not worn. They are best in the fall and early winter. They should be drawn as soon as possible after killing, but should not be skinned until ready to use.

The large gray and fox squirrels are the best for eating and may be prepared cooked in any way suitable for rabbits.

…Very large fish are, as a rule, better when boiled or steamed; medium sized ones should be baked or split and broiled, and small ones fried….

Frogs’ Legs
The green marsh frogs furnish the best hams, as they are more tender and have less of the strong, muddy flavor. They are generally liked fried….

Oysters are in season from September to May….

On a Block of Ice
Have the dealer chip in a ten pound block of perfectly clear ice a cavity large enough to hold as many oysters as are to be served. Clean and drain them as usual, but do not season, as it causes the juice to flow. Fold a large towel and cover it with a napkin to lay in the platter; prop the block of ice carefully with wads of cloth, lest it should tilt in melting. Fill the platter full of parsley, so that the ice should seem to be resting on green leaves only, and garnish the edge of the oysters with fine small sprigs of parsley and celery tips.

There is really no special seaon for these most nutritious fish, but custom decrees that they shall be served only during the season when oysters are forbidden….

…Winter vegetables, toward the last of the season, should always be soaked in cold water an hour or more before using. Canned vegetables should be opened and emptied from the can at least an hour before using….

To be served raw should be peeled and set on ice at least an hour before using. Have boiling water fast a kettle of water large enough to immerse four tomatoes at once. Plunge them in long enough to count five, then remove instantly to cold water….they will be found to be firm and smooth when the thin outer skin is peeled off. For serving, see Salad. They are also eaten as a fruit with sugar.

…Have all utensils ready, an earthen bowl, with a wooden spoon for mixing, a half pint measuring cup for measuring, a dover beater for the egg yolks, a wire egg whip for the whites, a flour sifter for dry ingredients.
The pan should be greased, using cold lard, dusted over afterwards with flour. Never grease pans used to bake sponge or angel food cake. Large loaf cakes or fruit cakes should be baked in pans lined with greased paper.
The oven should be ready….
To Remove Cake from Pans: Invert pans as soon as taken from the oven onto a wire netting. If cake sticks to the pan turn upside down and put a damp cloth over the bottom for a few minutes.

Free eBook or purchase original booklet:

One 1910 original booklet is available, Gold Medal Flour Cook Book. $8.00. The booklet is in poor condition with detached covers, scuffs, spots, paper creasing, edges worn and torn, mellowed interior. Handwritten recipes on pickle page, and recipe comments written with fountain pen. Coupon for cook book cut out in back of book, 72-page booklet. Click “Add to Cart.”

garland stoves color litho.

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c. 1900 Cooking School, Garland Stoves and Ranges are “The World’s Best.”


Original Garland Stoves and Ranges 4-page brochure, c. 1900. Condition is good with stain on back, and bumped corners.

Red Turkey Wheat Flour Cook Book.

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1911: Aristos Flour Cook Book, manufactured from Red Turkey Wheat by The Southwestern Milling Co., Inc.


Kitchen Wisdom, Weights and Measures; Wise Words; Bread Process; Biscuits and Muffins; Cake and Cookies; Cake Filling and Frosting; Pastry and Pudding; Pudding Sauces; Index to Recipes.

Sample Text:

Weights and Measures
butter the size of an egg……2 ounces or 1/4 cup
1 egg……3 or 4 tablespoons
4 gills……1 pint
1/2 kitchen cup……1 gill
1 kitchen cup……1/2 pint or 2 gills
4 kitchen cups……1 quart
1 heaping tablespoon sugar……1 ounce
1 lemon gives……1/8 to 1/4 cup

Wise Words
“Pastry flour” is made from soft winter wheat. It is sticky; a handful of it squeezed together keeps the impression of the hand. Spring wheat makes a tougher and more elastic flour which needs more shortening in making cake and pastry.
Aristos is made from Red Turkey hard winter wheat and combines the qualities of the other two….the strength and elasticity needed for making the best bread, and at the same time the qualities necessary for making light biscuits and cake, and tender pastry.

  • Put plenty of butter into cake you wish to keep. Cake eaten immediately does not require as much butter.
  • Dry your crusts in the oven, put through the meat chpper and save as crumbs for stuffing poultry, tomatoes, etc. Melt one ounce of butter to stir into one cup of crumbs when ready to use.
  • Water that rice has been boiled in may be used instead of…flour to thicken soups.
  • Save your red apple parings. You can get a glass of jelly out of the parings from two pies.
  • In making jelly, boil it only five minutes after adding the sugar. Then pour into glasses and let stand in the sun 24 hours. This helps to give the right firmness and clear color.
  • Put a crust of bread in with spinach, beet tops, etc., while boiling; it lessens the odor of cooking and adds delicacy to the greens.
  • Your cake will not scorch if you put a pan of water into the oven.
  • If you want a smooth, tender crust on your bread or rolls put a pan of boiling water into the oven.

In general, to make different kinds of doughs,
Use 1 cup…flour to 1 cup liquid for thin batter (griddle cakes).
Use 2 cups…flour to 1 cup liquid for drop batter (muffins).
Use 3 cups…flour to 1 cup liquid for soft dough (cookies).
Use 4 cups…flour to 1 cup liquid for stiff dough (pie crust).

Original Booklet:

Original 1911 cookbook is available, Aristos Flour Cook Book. $1.00. The cooking booklet is in poor condition, missing title page, and bottom of page 11-12; large chips from cover, stains, edges folded, chipped, and mellowed interior. Numbered 30-pages. Click “Add to Cart.”

Paper Bag Cookery.

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1912: Paper Bag Cookery, Complete Directions and Recipes.
Union Bag and Paper Co., New York


Sample Text:

What Paper-Bag Cookery Is
Cooking in paper bags is no longer a fad…. The theory is simple. Namely: That by sealing up food and then cooking it, the flavors, juices and food values are retained.

The Bags.
Do not use ordinary bags. They will make the food taste of paper. The special paper bags required are the Union Cookery Bags….Do not put wooden dishes or receptables of any kind into the bags with meat, fish, poultry or vegetables. They are not only useless, but detrimental.

The Oven.
Any oven will do–coal, gas, oil, or electric. Nearly all ovens have wire or perforated shelves. If yours has a solid shelf, use a wirebroiler or grid set over a pan. Never place the bag on a solid shelf. It is essential that heat circulate on all sides of the bag.
The shelves in modernovens are movable and should be taken out when possible before heating the oven. The filled bag can then be place on the shelf and the shelf placed in the oven, beingtaken out in thesame manner when the food is cooked. This avoids handling the bag and possibility of accident.
Don’t have the oven too hot. Union Cookery Bags require a moderate oven only. The old paper test of oven heat is good.
The bag will burst if placed upon a very hot surface at the start. Therefore, draw the wire or perfortated shelf from the oven, or use a broiler or grid. This the filled bag is placed upon a cool surface and the whole heats up evenly at the same time when placed in the oven. Never place the bag upon a solid shelf.

1. Remove shelf from oven, if you don’t use a grid.
2. Prepare the food as usual.
3. Select a Union Cookery Bag amply large for the food to be cooked. Handle it carefully.
4. Moisten the bag slightly all over with water to make it pliable and avoid breaking.
5. Grease the bag inside with butter, drippings, lard or olive oil, using a brush or cloth.
6. Lay the bag flat on the table, lift the upper edge of the mouth and carefully insert the food.
7. Press the surplus air out of the bag.
8. Fold the mouth of the bag two or three times. Fold in the corners to insure hermetical closing. Fasten with three or four clips or pins.
9. Place the filled sealed bag on the wire or perforated shelf or grid, seam side up, and put in the oven. Do not place the bag too near the flames. The bag usually turns brown as cooking progresses. If it becomes very brown shortly after being placed in the oven or the slightest smell of scorching paper appears, reduce the heat, for the oven is too hot. Heat makes the bags brittle and they may break if touched during cooking.
If broiler or grid be used, set it over a shallow pan in the oven.
10. When the food is done draw the shelf or grid from the oven, or slip a plate gently under the bag and so remove it. To save the juices, cut a hole in the bottom of the bag and hold a dish under the opening.
11. Slit the bag with a sharp knife,remove it carefully from about the food and throw it away.

How to Know When food is Cooked.
Follow the Time Table. If the heat declines, or for any reason it becomes necesary to learn the progress of the cooking a long needle may be used to test the food. The small hole made will not injure the process.
If the bag should break while in use, enclose the food and broken bag in another bag, greased inside, and process as before.
To insure perfect browning, make a few holes in the top of the bag 5 or 10 minutes before the cooking is completed.

A Great Chef’s Opinion

..cooking of our food in a paper bag is not new. The present idea, without doubbt, grew out of the old and familiar method of cooking en papillote. But the difference between these dishes en papillote and the old dishes were prepared and sometimes half cooked, before they were put into the paper…. In olden times our forefathers used to cook their game and fruits wrapped in leaves and parchment, and ourselves, when camping, frequently wrap a bird in a piece of old linen, then in coarse brown paper, and roast it on the ashes of the camp fire….
Many housekeepers have discovered how to freshen and re-heat bread by wrapping it in a paper bag.Biscuits that have been kept for twenty-fourhours, while having lost only one per cent. or one-half per cent. of moisture by evaporation, are, nevertheless, dry. Their crusts are brittle, though the heart will be moist. If the moisture can be redistributed the biscuit will become almost as good as when first baked.Nothing will accomplish this redistribution as well as paper wrapping.
Soups cannot be cooked in bags, as the expansion caused by evaporation bursts the paper. Vegetables and desserts give varying success, some turning out to perfection and others proving less palatable. But eggs in every style, fish, entrees and roasts are always delicious, and it is here that the epicurian, though frugal housekeeper, will reap the many profits of paper-bag cookery….E. Bailly, Chef, Hotel St Regis, New York City

Original Booklet:

Original 1912 cookbook is available, Paper-Bag Cookery. $35.00. The cooking booklet is in good condition, front cover curled with paper creases and edges bumped, worn, and folded, stains, tear on back cover, paper mellowed. All pages present. 30-pages. Publisher: Union Bag and Paper Co., New York. Select “Add to Cart.”

Sweets lydia pinkham

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c. 1919: Sweets
Lydia Pinkham Medicines.


The Processes of Cooking; Measuring; Breading; Bread; Quick Breads; Meats; Poultry; Vegetables; Eggs; Soups; Cheese; Sauces; Entrees; Salads; Cake; Pastry; Frostings; Desserts; Pudding Sauces; Gelatin Desserts; Frozen Mixtures; Preserving Fruits and Vegetables; Candies; Directions for Setting Up and Operating The Range Eternal.

Sample Text

Herein is contained a collection of recipes for home candy making and we believe everyone who tests their merits will find them good. Candy-making, more than any other kind of cooking, requires strict attention to directions as to quantities and methods. Therefore all recipes hould be strictly followed.

  • In handling or pulling all boiled candies the hands should be well buttered to prevent the mixture sticking to them.
  • If the pot in which candy is boiled is buttered for an inch or two down, the liquid will not boil over.
  • Flavors are more delicate when not boiled in candy but added afterward.
  • Use fresh cold water for each trial of candy; preferably ice-water.

After Dinner Mints
1 cup confectioners sugar, 1 tablespoon cream, 1 teaspoon spearmint extract; mix together until smooth and creamy; sift about 1/2 cup cornstarch over a board or sheet of waxed paper, roll out to about a half inch in thickness, mark into small squares and break apart when thoroughly dry.

Chocolate Chips
1 cup molasses, 2/3 cup sugar, butter the size of a walnut. Boil until it hardens in cold water, flavor with vanilla. Pull thin and cut into small pieces. When cold dip in hot melted chocolate, sweetened a little if you like.

Chocolate Creams
Beat the whites of 2 eggs to a stiff froth; sift 1 pound of powdered sugar free from lumps. Add to the whites, flavor with any flavor you prefer, about half a teaspoonful. Knead well, make into balls the size of a marble and set aside on a buttered plate for an hour. Melt five ounces of sweetened or unsweetened chocolate in the double boiler, remove from fire and stick a long needle through each candy, dip in the chocolate until well coated and put on waxed paper to harden.

2 heaping tablespoons gelatine, 1 pound powdered sugar; 3/4 cup boiling water, 1/2 teaspoon vanilla. Dissolve gelatine in water, pour in sugar, beat for half an hour steadily. Dust graniteware pans thickly with powdered sugar, pour in the mixture, cut in squares and roll in powdered sugar. it is improved by letting it stand several hours before eating.

“…I took Lydia E. Pinkham’s Vegetable Compound with good results after I had suffered for some time with female trouble–the whites. Nine years ago I had twin boys and took you Vegetable Compound before they came, also before my four year old boy was born and took it afterwards. and think it fine for confinement cases. I tell others what it did for me and you may publish my testimonial.” Mrs. Geo. A. Foos, 711 S. 9th St., Goshen, Indiana. [Note: George and Rose Foos had boy twins Shirl and Hirl on March 10, 1909, which makes this cookbook published circa 1918-1919–confirming the date based on the illustrated dress lengths in the book.]

Free eBook or Original Booklet:

One circa 1919 original cookbook is available, Sweets. $5.00. The cooking booklet is in poor condition, and is a reading copy only. Covers are detached and damaged, spine and edges chipped, and highly-mellowed interior. All pages present. 32-pages. Click “Add to Cart.”

Walkers Method of Easy Bread Making.

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1916: Walkers Method of Easy Bread Making, and Practical Money-Saving Hints on Cooking, Illustrated Instructions for Making the Popular Parker House Rolls.
P. O. Walker, Denver, Colorado.
Stanard Tilton Milling Co., Stanard’s Royal Patent Flour, St Louis, Alton, Dallas.


Text Sample:

In placing this booklet in your hands we feel that we are positively benefiting you, your family and your community.

There is no question but what good home made bread is one of the most economical and beneficial fods that can be had….

Remember. Fold the dough. Do not knead or work hard. Two foldings of the dough (the first about one and a half hour after it is mixed, and the next about one hour later) before it is shaped into rolls or loaves will make good bread and rolls, but as you are told under the pictures ad elsewhere, one or two extra foldings at intervals of about one half hour will make lighter and whiter bread.

Regarding Hard and Soft Wheat Flours

When using extremely hard wheat flour give the dough a little more time to raise than told above. When using soft wheat flours do not let it raise quite so long as in instructions above.

Remember. do not let your dough get too light either in the bowl or in the pans before baking. Never let the dough get quite double in size any time before baking….

I have herein pictured a bread-making lesson for which I have received $1.00 each from ladies in classes, with perfect satisfaction always given to everyone….

…Yeast needs moisture, warmth, starch and air, for proper working. Many ladies work hard kneading, punching, pulling and beating their doughs, when all that is necessary is a few folds. They have really worked hard to interfere with their work….

(Milk,–or water in which potatoes have been boiled, or water containing some thoroughly boiled and mashed potatoes, are all good but not necessary.)

Some potato in bread keeps it “fresher.”

(The ginger is used to make theyeast work faster. Yeast is a form of life–some say it is animal–some say vegetable. But anyway it is a fact that ginger has the same effect on each yeast “germ” that it would haveon your throat if drank. It heats the yeast artificially and the yeast germs “get busy….”

how to make parker rollsParker House Rolls

(Thousands of ladies whom I have talked to, either did not know how to make a Parker House roll or else had tried to make the fold too soon. Not five women in a thousand of the thousands I have talked to had made them right. May I be pardoned if this sounds egotistical. I am very glad I have been able to make work easier for many, and if this booklet helps others, it will have accomplished its work.)…

Bran Bread

Whole Wheat, Graham, etc. can be made easily by my Method….

Colorings for Soups, Gravies, Pudding Sauces, Caramel Cake Icing, Etc.:

Burn in a frying pan one cup of granulated sugar until every grain is black and mass commences smoking. Then add one-half cup of water. Let this cook slowly. The mass of sugar will all dissolve. Let it cook until the black liquid is a trifle thicker than water.

If forgotten, and let get too thick, ut in more water andcook again. You can’t hurt it. When cool put in a jar or bottle. It is tasteless, odorless, and has no flavor. Jst a little added to gravies, soups, pudding sauces or white icing brings them down to any shade of brown you want. This is how you always get a brown gravy in a hotel or restaurant, or should, but sometimes the cook there does not know either.

…Self-Rising Flour…

Self-Rising Flour contains soda, phosphate and salt in proper proportions and is ready for immediate use by the addition of shortening, and water or milk as you prefer.

Purchase original booklet:

Original 1916 brochure is available, Walkers Method of Easy Bread Making. $15.00. The cooking booklet is in fair condition, with corners bent, edges worn, paper creased, stains, mellowed paper. All pages present. 32-page booklet. Publisher: Stanard Tilton Milling Co. Select “Add to Cart.”

Waste of Meat in the Home.

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1914: Waste of Meat in the Home, Cornell Reading Courses, Course for the Farm Home.


Ways in which meat may be wasted; Supplementary material from Reading course Members; Canning Meat: Method I, Method II, Recipes; Discussion Paper.

Text Sample:

Ways in which meat may be wasted

    (1) in leaving the trimmings at the market;
    (2) in throwing away the fats that could be used in frying, shortening, or soap making;
    (3) in throwing away the bones that could be use in making soup;
    (4) in not serving the meat from which the soup is made;
    (5) in not using the left-overs;
    (6) in throwing away the refuse bones and scraps.

..At present, the Department of Home Economics wishes to gather from members of the reading course, information concerning the use of fats in the home; consequently, each reader is urged to fill out and return the accompanying discussion paper….

Canned Chicken
…Canning surplus cockerels that have reached the proper size does away with the necessity of feeding and caring for them during the winter months. A fowl weighing two pounds when dressed should make a pint can of solid meat and a pint of stock thick enough to jelly. A fowl weighing three pounds should fill one and one-half pint cans.

Chicken Stock
All bones and trimmings of the chicken should be covered with cold water, salted, and slowly simmered until the flesh drops in shreds from the bones, and the liquid, or stock, is concentrated. Seasoning, such as onion and a bit of ccelery leaf, may be added. Strain the stock, if desired, reheat it, and boil it for ten minutes. Pour it into sterilized jars, and sterilize it as described under Method I for one hour on each of two successive days.

Purchase original booklet:

Original 1924 brochure is available, Waste of Meat in the Home, Part I. $10.00. The cooking booklet is in fair condition, with cover ripped, corners bent, edges worn, paper creased. All pages present. 8-page booklet. Publisher: New York State College of Agriculture at Cornell University. Select “Add to Cart.”


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1906: Tid-Bits from Town Talk, a few reliable suggestions for conjuring with the Staff of Life.
Lawrence Roller Mills Company


Text Sample:
Town Talk Bread makes rosy cheeks; makes bright eyes; for crisp, flaky piecrust; for lovliest loaves; for feathery biscuits, for puffy popovers; bakes beautiful bread; best by baking test; holds highest honors; bakes best biscuits; excels in color; excels in flavor; delights housekeepers; makes finest bread; is beyond comparison; dainty and delicious; excels in nutrition; keeps fresh longest; for crisp cookies; for delicious doughnuts; has no rival; lowest cost per loaf; highest cost per barrel; makes lightest rolls; for creamy biscuits; for light, puffy rolls; makes whitest bread; unequalled for waffles; used by principal hotels; used by leading clubs; best restaurant use; is milled on honor; for cake and pastry; for greatest food value; is royally reliable; surely satisfies; ask your grocer for; lightens labor; for perfect cake; for cake and pastry; dispeptics safely eat; easily digested; best by baking test; has no equal….Town Talk flour is milled exclusively from the finest Mediterranean soft Winter wheat…

Proportionate Quantities
1/2 compressed yeast cakeequals 1 cup liquid yeast.

MacDonald Cake
1 cup butter, creamed.
1/2 cup milk.
1/2 teaspoon soda.
1 teaspoon lemon or vanilla.
Whites 4 eggs.
Yolks 4 eggs.
1 1/2 cups “Town Talk.”
1 1/2 cups sugar.
1/2 cup corn starch. 1 teaspoon cream tartar.
Mix in order names above and bake in a couple of shallow pans in a moderate oven.

Ginger Bread
2 cups “Town Talk.”
1 tablespoon lard.
1 cup molasses.
2 teaspoons ginger.
1 teaspoon slat.
1 teaspoon soda.
Sift the salt and ginger into the “Town Talk”; then stir in the molasses. Dissove the lard in a cupful of boiling water; stir this in. Then add the soda, also dissolved in a little water. Bake quickly.

Lunch Bread
2 eggs well beaten.
1 teaspoonful of sugar.
1/2 cup of milted butter.
2 teaspoonfuls baking powder.
1 pinch of salt.
1 pt. of “Town Talk.”
1 cup sweet milk.
Bake in a flat pan in a hot oven.

Melt 2 tablespoonfuls butter.
Stir in two eggs and 1 pint of milk.
Beat this well. Then add–
1 teaspoonful salt.
2 teaspooonfuls sugar.
Sift three teaspoonfuls of baking powder into five gills of “Town Talk.”
Place in muffin rings and bake immediately for five minutes in a very hot oven.
The most important point is to mix and bake as quickly as possible.

Original Booklet:

Original 1906 cookbook is available, Tid-bits from Town Talk. $18.00. The cooking booklet is in poor condition with covers crease, bent, spine split and edges rubbed, scuffed, stained, page corners folded, and mellowed interior. All pages present. 48-pages. Publisher: Lawrenceburg, Indiana: Lawrence Roller Mills Co.: 4 1/2 x 6″. Select “Add to Cart.”