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(Link) See Michaelangelo's Illustrated Grocery List by Caitlin Schneider

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Here is the link to the article by Caitlin Schneider on Mental Floss. Enjoy!

http://www.msn.com/en-us/foodanddrink/foodnews/see-michelangelos-illustrated-grocery-list/ar-AAdo1Xa?ocid=mailsignout

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Recipe for Deviled Crabs from Cook Book from the Oley Valley

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This handwritten recipe found tucked inside the "Cook Book from the Oley Valley" states that it was taken from [illegible] B. C. [Betty Crocker] July 75. If the images appear tiny on your browser, simply right click, open in new window or tab and you have a completely printable and savable recipe, courtesy from the good folks at Passed Time.

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An 1833 Shopping List Belonging to David Treichler

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Not many people can boast tha david trechler bookw t they know what their ancestors went to buy at the neighborhood store. Sure, if we are talking about those from World War II on, we can guess about our ancestors purchases at the grocer, considering many products have not changed all that much. If you are an antique or flea market lover, you can go back a bit further in your guess, because you run into the remaining packaging that graces many an antique booth. But the point is, you cannot know, what your ancestors might have purchased--unless you happen to open a book belonging to them and a shopping list falls out at you.

Below is a picture of David Treichler's (Trichler, Trychler) New Testament published by Charles Mentz in Philadelphia in 1832. Treicher's inscription, written in German script, calling the New Testament his own, is dated November 18, 1833. Allowing a glimpse, not only into Treichler's preference at the butcher store, but his choice of reading material.

The Cook Book From Oley Valley or The Life of a Cook Book

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"The Cookbook from Oley Valley" sounds pretty grand, doesn't it? The cookbook was, in fact, picked up at a flea market this weekend in Oley, Pennsylvania. It is, in fact, a Good Housekeeping cook book, first edition copyrighted in 1933. The full title reads, "Good Housekeeping Cook Book. Recipes and Methods For Every Day and Every Occasion. Tested, Tasted, and Approved By: Dorothy B. Marsh, Katherine Norris, Adeline Mansfield of the Institute Staff in the Kitchens of Good Housekeeping Institute." Well-used would be one description of it, but falling apart might be more apt. Given the long life of the book, that is to be expected.

good housekeeping 1w

In this case, "long life" does not only refer to the fact that the book is eighty-two years old it also indicates its usefulness throughout the years. After being printed and bound, the book began its life with Mildred M. Sieber, as she signed the front endpaper in May 1933. From recipes and fragments of notes tucked within, it is found that the book served through World War II, as both a file for recipes and a reminder of the dietary sacrifices made on the homefront. It also serves to give slight insight into the lives of those that owned the book.

The newspaper clipping "Budget Meals For Wartime" provides a small glimpse, into life on Pennsylvania's homefront, for the reverse reads, " One of the major activities of the organization is the making of articles at the work room in the Wanamaker store, under the chairmanship of Mrs. Karl Knipe. The women made 12, 796 articles, including the filling of 150 evacuation kits and 10,000 cases for Christmas kits for service men." This tidbit is followed by a list of meat substitutes and the reminder, "Your kitchen must play a part in war production. Save your cooking fat for use in making explosives." The wartime recipes are,

Budget Meals for Wartime by Mrs. Alexander George

Dinner serving 2 or 3

...

Savory Vegetable Scramble (recipe supplements to meat)

4 tablespoons fat

1/3 cup chopped onions

1/4 cup chopped green peppers

1/2 cup diced celery

1 cup cooked lima beans

1/2 cup cooked carrots

1 tablespoon chopped parsley

2 eggs beaten

1 cup milk

1/4 teaspoon salt

1/4 teaspoon paprika

Heat fat in frying pan, add and simmer five minutes, onions, peppers, and celery. Add beans, carrots, and parsley. Cover and simmer five minutes. Stir in rest of ingredients and cook until steaming.

Peach Betty

(dried or canned peaches)

1 cup cooked peaches

1 1/2 cups cubed bread

4 tablespoons butter melted

1/2 teaspoon cinnamon

1/4 teaspoon cloves

1/2 cup sugar

1 tablespoon lemon juice

1/2 cup peach syrup

1/3 cup boiling water

Mix ingredients and pour into buttered baking dish. Cover and cook in slow oven an hour. Uncover last ten minutes to brown top.

The war ended, but the cook book lived on. Another clipping tucked in is from The Philadelphia Inquirer Magazine dated July 27, 1952 which provided a recipe for the "60-Second' Salad Dressing"

1 cup Mazola Salad Oil

1/4 cup vinegar

1/4 cup catchup [sic]

add 1 1/2 teaspons salt

1 teaspoon sugar

few grains of pepper

(onion or garlic, if desired.) cover and shake well. Chill thorughoughly. Makes 1 1/2 cups. Wonderful for all salads.