September 2012 Archives

Frozen Dainties

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frozendaintiescover.jpg Do you dream of wandering through a forest where bowls of ice cream sprout up from the ground, and metallic mountains glimmer in the distance? If so, you should try some White Mountain ice cream. The White Mountain Freezer Co. of Nashua, N.H. published Frozen Dainties in the early 1900's to promote their ice cream freezer. The writers of this pamphlet take their ice cream very seriously, as well as their sherbets, water ices, and frozen beverages. They also make sure to put in a plug for their ice cream and/or freezer on every page, such as "The White Mountain Freezer is one of the great conveniences of advanced civilization and has come to be a necessity in the modern home" and "Nothing so refreshing to brain and brawn of the business man, the farmer, the mechanic, the working man, as White Mountain Ice-Cream." Here is there recipe for plain ice-cream, although I can't promise that it will be true White Mountain Ice-Cream if you can't get your hands on one of these crank freezers:

Plain Ice-Cream
From Frozen Dainties by The White Mountain Freezer Co., 19--

1 Pt. Milk
1 Cup Sugar
2 Scant Tablespoonfuls Flour
1 Pt. Cream
2 Eggs
1 Saltspoonful Salt [note: I believe 1 saltspoonful = 1/4 tsp]
2 Tablespoonfuls Flavoring

Boil the milk and cream, reserving a quarter of a cup of milk. Mix the sugar, flour and salt thoroughly. Beat the eggs till light, add the cold milk and the sugar mixture, and when well mixed add the boiling milk. Turn back into the double boiler and cook twenty minutes. Stir constantly till smooth, and after that occasionally. Strain through a gravy strainer, add more sugar if needed, and when cold, add the flavoring. Freeze as usual. This is a good foundation for an inexpensive ice cream, and if a larger quantity be desired, more cream and sugar may be added with the flavoring. If the milk be boiling when the flour is added, and cooked thoroughly, there will be no taste of the flour. If you have no cream, use all milk, four eggs, and add one rounding tablespoonful of butter when you take the thickened milk from the fire.

The School Lunch


schoollunchmilk.jpg When I was a kid, I was allowed to choose whether to bring a packed lunch or buy my lunch in the school cafeteria. I loved marking up my monthly menu, and developed a strange liking for our school's "parsley potatoes" which were not actually recognizable as potatoes in any way. By the time I was in junior high, though, I took to packing my own lunch every day because the school lunches (the same school lunches -- my school was K-12 in one building) were not at all appetizing, and there were no options for vegetarians. So my lunch was usually dry cereal, a granola bar, and yogurt. Some other usual lunches I remember at the table were a bag of microwave popcorn (that was my sister's favorite lunch); an ice cream bar (on its own); and green hot dogs (I have no idea why they were green, but a friend of mine wrote a song about them.) Sometimes I'm amazed that we all didn't get scurvy.
So, it is with particular interest that I have been reading the news about school lunches over the past few years. I am drawn to the personal stories like the 9 year old girl's blog about her less-than filling school lunches which has become an international lunch blogging phenomenon. Or this video and story about my former coworker Chef Nicole cooking fresh healthy food for students in Portland:

schoollunchcover.jpgThere are also national policy debates raging about school lunches. While thinking about all of this, I came across Marion Cronan's The School Lunch in the Kirschner Collection. Published in 1962, this book gives a historical perspective on how school lunches have changed (or stayed the same) over time. The book is extremely detailed, dealing with policies and nutrition requirements, sanitation and safety, and even personnel. There's a lot that goes into a school lunch! And, of course, there are recipes -- all scaled to make 50 servings. Here is an example of a main dish:


Macaroni Frankfurter Bake

From The School Lunch by Marion Cronan (1962)

3 lbs. elbow macaroni
2/3 c. shortening
6 lbs. frankfurters, sliced
2 c. onion, chopped
3-4 peppers, green, chopped
3 qts. cream of celery soup, condensed
3 qts. water
3 qts. cheese, American, shredded
3 T. mustard, prepared
3 c. bread crumbs, buttered

Cook macaroni in boiling salted water about seven minutes. Drain. Melt shortening in skillet. Add frankfurter, onion, green pepper and brown lightly. Combine celery soup, water, cheese, prepared mustard and blend well. Add to frankfurter mixture and beat thoroughly until cheese melts. Stir in macaroni. Pour into baking pans. Top with buttered crumbs. Bake at 350°F for thirty-five minutes.

Welcome Back, Students!


The school year has started and the Kirschner Collection is buzzing with new students. Last week, three teams of students competing the CFANS Amazing Race came to the Kirschner Collection where they spun our wheel of topics, were given a theme (e.g. Lady Gaga), and then had to find as many cookbooks or recipes as they could relating to their theme. Each of the students took home a reusable snack bag courtesy of the Collection. Check out our slideshow from the competition:

We also had thousands of first year students come through the library for orientation last week, where they were introduced to a variety of library resources to help them survive at the U of MN. We had ten recipes from the Kirschner Collection available for students to take with them, and we demonstrated how to make grilled cheese sandwiches in a dorm room using an iron and aluminum foil. We made hundreds of these sandwiches! Here is volunteer Jackie displaying a finished product: