In which Ginger Rogers shows you what to do with your pudding mix

Here's another little piece from our cookbooks/booklets collection – and I do mean little! It's 3 inches by 5 inches, and has only 23 pages of content. Nevertheless, they pack a bit of a wallop, if you're trying to stay on your diet… It's all manner of desserts you can make from a packet or three of Royal puddings and gelatins.

front cover

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GIVE ALL YOUR DINNERS HAPPY ENDINGS!
BE SURE TO USE ROYAL

OLDTIME TREAT–– IN A NEW FORM!
––––––––
recipe: Pineapple Marshmallow Tapioca

Pineapple Marshmallow Tapioca

Butterscotch Rice Pudding

THE "FAMOUS 3 ROYAL PUDDINGS
recipe: Butterscotch Rice Pudding

recipe:
Lemon Meringue Pudding

Lemon Meringue Pudding

Butter Pecan Ice Cream

GRAND ICE CREAM –– SO EASILY!
recipe: Butter Pecan Ice Cream

recipe: Royal Vanilla Custard Ice Cream;
Butterscotch Sauce;
Chocolate Fudge Sauce

Royal Vanilla Custard Ice Cream
Butterscotch Sauce

Quick Chocolate Fudge
Chocolate Nut Roll

Recipe: Quick Chocolate Fudge;
Chocolate Nut Roll

ROYAL GELATIN DESSERTS
recipe: Lime or Lemon Ice

Lime or Lemon Ice

Orange Vegetable Salad

recipe: Orange Vegetable Salad;
Strawberry and Banana Royal

recipe: Rainbow Dessert

Rainbow Dessert

Fruit Salad Dessert

recipe: Fruit Salad Dessert;
Grapefruit Mayonnaise

SEVEN ROYAL FLAVORS
HT mould fruits, vegetables, etc.;
To decorate and mould in layers;
HT unmould

Back cover: Strawberry and Banana Royal

Let's Go Bananas! 2 Recipe Collections for the Price of 1

More from the family cookbook and ephemera collection, this time specializing in the truly exotic berries we, around here, call 'nanners.

First up, I offer a booklet published in 1930 by the Banana Growers Association, edited by (I believe) Cynthia Delafield. Beyond that, I can't tell you a darned thing, other than that now I need to go buy more bananas.

This need is amplified, if one adds the recipes from the 1956 pamphlet from the Home Economics Department of the Unite Fruit Company which follows the booklet.

I want some banana bread. And banana cream pie. And baked banana dumplings.  And banana fritters. And, definitely bananas broiled in bacon strips. 

Or, maybe a candle salad.
Nah. Not that.

But have fun with these little collections.

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pg 3: Introduction

pp 4, 5:
LUNCHEON
Banana Muffins; Banana Split Salad;
Banana Rice Ring;
Banana Omelet

pp 6, 7:
DINNER
Baked Ham and Bananas;
Chops with Fried Bananas;
Banana Fritters;
Baked Bananas with Roast Meat;
Bananas Broiled in Bacon Strips

pp 8, 9:
IN THE SCHOOL LUNCHEON:
Filling for White Bread;
For Whole Wheat Bread;
Banana Milk Punch

pp 10,11:
AFTERNOON TEA OR BRIDGE
Banana Gingerbread;
AND LATE SUPPER (menus)

pp 12, 13
Illustrations

pp 14, 15:
SPECIAL BANANA NOTES

pp 16, 17:
FRUIT CUPS
Fruit Cup au Printemps;
Holiday Cup; Patriotic Fruit Cup;
Dinner Coupe; Banana and Oxheart Cup;
ENTREES
Bananas and Sweet Potato;
Banana Waffles; Fried Bananas;
Devilled Bananas; Scalloped Bananas;
Baked Bananas

pp 18, 19:
FIVE NEW SALADS
 Banana Salad; Banana Sandwich Salad;
Oriental Salad; Alicia Salad;
Hearth Fire Salad; Banana Frozen Salad;
PUDDINGS, PIES, AND PASTRIES
Banana Betty;  Baked Banana Custard;
Banana Whip; Banana Delight;
Banana Souffle;
Children's Cereal Dessert

pp 20, 21:
PUDDINGS, PIES, AND PASTRIES
Bananas Charlotte; Banana Float;
Banana Cream Pie; Banana Pie (1)
Banana Pie (2); Banana Cocoanut Pie;
Baked Banana Dumplings; 
Banana Baskets;
Fresh Banana Fairy Pie

pp 22, 23:
CAKES
Banana Ice Box Cake; Short Cake Supreme;
Banana Upside-down Cake;
Banana Loaf Cake; Banana Cup Cakes;
Banana Frosting
FROZEN DESSERTS
Banana Ice Cream; Frozen Bananas;
Banana Sherbet; Banana Mousse;
Frozen Banana Custard;
Banana Cream

P. 24:
Stages of ripeness, illustrated in color

And now, here's the leaflet: 

Recipes:
Banana Tea Bread;
Banana French Toast;
[upside down:Banana and Shrimp Curry;
Banana Cream Pie;
Banana Scallops]

and, so you don't have to turn your computer upside down or fight the automatically rotating screen on your mobile device:

rightside up, now:
Banana and Shrimp Curry;
Banana Cream Pie;
Banana Scallops (no seafood involved)

the flipside:

Banana Flank Steak; Banana Cheese Cake;
Baked Bananas & variations;
Banana Milk Shake;
Banana Waldorf Salad;
Banana Oatmeal Cookies

Have a berry, berry good time.

Mrs. Owens' Cook Book (part 1: title page – p 43: Soups, Fish, Eggs)

 This is, I think, the oldest cookbook in my collection, having been printed in 1882.  Clearly, it's not loved for its outstanding beauty. The binding is shot to heck, it's missing its front cover, the pages are a bit messy, there are exactly zero illustrations, and the recipes are often just a list of ingredients in vague proportions, but that short list is the larger reason I love this book as much as I do. 

Mrs. Owens' Cook Book and Helpful Hints for the Household, by Mrs. Frances E. Owens, was published in Chicago, with contributions from housewives all over the country, including at least one from my home town, Monmouth, IL (it's on page 147, and it's one I would make for myself & my family, repeatedly.).

There is plenty in this book I would never recommend, but a whole lot more I'd love to research & probably serve up to my family on a regular basis. I hope you feel the same.

Dig in!

(Links to more, at the bottom of this post.)

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pp 2, 3:
copyright; Preface (part 1)

pp 4, 5:
Preface (part 2); Dedication

pp 6, 7:
hand-written recipe for waffles;
SOUPS
Introduction

pp 8, 9:
SOUPS
Croutons; German Soup Balls;
Noodles; suggestions;
Gumbo Soup; Rice Soup;
White Soup (part 1)

pp 10, 11:
SOUPS
White Soup (part 2);
Economical Soup;
Tomato Soup (1);Tomato Soup (2);
Potato Soup; Onion Soup;
Pea Hull Soup (part 1)

pp 12, 13:
SOUPS
Pea Hull Soup (part 2);
Bean Soup; Ox Tail Soup;
Chicken Soup;
Louisiana Plantation Soup;
Confederate Army Soup;
Chestnut Soup; Giblet Soup

pp 14, 15:
SOUPS
Mock Turtle Soup;
To Clarify Soup;
Soup Stock, or Broth (part 1)

pp 16, 17:
SOUPS
Soup Stock, or Broth (part 2);
Very Cheap Soup;
Brunoise, or Brown Soup;
Pea Soup; Potage a la Reine;
Ox-Tail Soup (part 1)

pp 18, 19:
SOUPS
Ox-Tail Soup (part 2);
Puree of Game;
Puree of Fish (or cream soup of Fish);
Wrexham Soup; 
Cream of Spinach – Soup (part 1)

pp 20, 21:
SOUPS
Cream of Spinach – Soup (part 2);
Julienne Soup;
Brown Fish Soup;
FISH
Fish Chowder (part 1)

pp 22, 23:
FISH
Fish Chowder (part 2);
Eels; Frogs; Boiled Fish;
Fried Fish; Baked Fish;
Stuffing for Fish;
Codfish Stew (part 1)

pp 24, 25:
FISH
Codfish Stew (part 2):
Codfish Balls; Clam Chowder;
Clam Fritters; Fresh Mackerel;
Salt Mackerel (1) (part 1)

pp 26, 27:
FISH
Salt Mackerel (1) (part 2);
Salt Mackerel (2);
Salt Mackerel (3);
Lobster Salad; Pickled Fish;
Boiled Pike with Egg Sauce;
Halibut – Creole Style (part 1)

pp 28, 29:
FISH
Halibut – Creole Style (part 2);
Baked Fish with Cream Sauce;
To Fry Smelts;
Shad Roe with Oysters;
Boiled Fish with Hollandaise Sauce;
Hollandaise Sauce; 
Fish Croquettes (part 1)

pp 30, 31:
FISH
Fish Croquettes (part 2);
Turbans of Fish; Potted Fish;
Broiled Fish (part 1)

pp 32, 33:
FISH
Broiled Fish (part 2);
Oysters
Oyster Fricassee;
Mobile Roast Oysters;
Oyster Soup;
Virginia Oyster Stew (part 1)

pp 84, 85:
FISH 
Oysters
Virginia Oyster Stew (part 2);
Oyster Stew; Fried Oysters;
Steamed Oysters in the Shell;
Steamed Oysters; Scalloped Oysters;
Oyster Sauce with Turkey;
Cream Oysters on the Half Shell (part 1)

pp 36, 37:
FISH
Oysters
Cream Oysters on the Half Shell (part 2);
Stuffed Oysters; Pickled Oysters;
New Way of Cooking Oysters;
Stewed Oysters with Celery

pp 38, 39:
FISH
Oysters
tips
Oyster Pie; Oyster Omelet; 
EGGS
Boiled Eggs; Scrambled Eggs

pp 40, 41:
EGGS
Fried Ham and Eggs:
Broiled Ham and Eggs;
Proper Way to Cook Eggs;
Baked Eggs; Egg Chowder;
Poached Eggs; Fried Eggs;
Panned Eggs

pp 42, 43:
EGGS
Scalloped Eggs; 
Hot Egg Salad;
Omelet; Egg Omelet;
Omelet Souffle;
Omelet Saccharine (part 1)

Keep going. This is a pretty darned thick book, especially for its generation… If you don't feel like just scrolling through the posts, you can skip to your preferred section right away, from here: up next is Meats, followed by sections on Sauces, Salads, Veggies & Breads;  on (my personal fave) Pies and Cakes; on Cookies, Doughnuts, Custards, Ices & Creams, and Puddings; on Family Beverages, Preserves and Jellies, Pickles, and Confectionery (mmmm, candies!); and the ever-entertaining Useful Hints from 1882, as well as the Index.