Category Archives: packaging

Town Crier Flour: Lucky Low Cost Prize Winning Recipes

I have approximately a bazillion* vintage and antique cookbooks, and sometimes within the pages of those cookbooks I find hand-written recipe cards or mass-market pamphlets that have been printed up by a company encouraging the use of their special ingredient. Today’s post focuses on one of those pamphlets: Lucky Low Cost Prize Winning Recipes, promoting Town Crier Flour which was made by The Midland Flour Milling Co. in Kansas City, Missouri. There is no date on the pamphlet, but because it mentions that these recipes are part of a group of 100 “that were chosen from thousands”—and Town Crier published a book of 300 of these recipes in 1938—we can assume this predates 1938 by at least a few years. I love that the pamphlet includes tips for washing ink out of cotton bags. Flour sack towels (or dress), anyone?

It’s a small pamphlet, so I’ve scanned it in its entirety. Because the previews are so small (click on the images to see (and print) more legible versions), I’ll tempt you to click on the images by telling you they include recipes for:

  • Dutch Peach Cake
  • Pineapple Cookies
  • Graham Clover Leaf Rolls
  • Quick Brunch Coffee Kuchen
  • Lemon Fluff Pie
  • Baking Powder Biscuits
  • Golden Caramel Cake (with Caramel Syrup)
  • Bread
  • Bacon Muffins

…and of course, the previously mentioned Three Methods For Washing Ink Out Of Cotton Bags. None of these recipes have been personally tested by me (yet), but I encourage you to give one or two a whirl and let us know how it turns out!

Lucky Low Cost Prize Winning Recipes

Lucky Low Cost Prize Winning Recipes

TCF_in1

TCF_in2

The back of the brochure

 

*rough estimate

 

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Filed under advertising, collections, food, packaging, vintage

Tiddleywink Vintage: The Location

not yet the Tiddleywink Vintage Shoppette

Ooooh, ooooh, newsy and exciting! The lease isn’t signed yet so I don’t want to divulge specific details, but it’s pretty safe to say that by the end of this month the wee space shown here will have been vacated and replaced with a Tiddleywink Vintage shoppette. The online stores will both remain open, this is merely an expansion to cater to local customers who want to see things in person, as well as give me a place to sell items which are too fragile or heavy to ship for a reasonable price. ::coughRACCOONCOATcough:: As a bonus to me, it will get a selection of inventory out of my house!

The space is a mere 8′ wide by 2′ deep, but it has better foot traffic than a larger space I looked at today. I won’t have room for more than a clothing rack (approx. 52″ wide) and something like a bookshelf next to it to fill with Pyrex and other non-hanging items. There are so many pegboard accessories on the market right now, I could definitely utilize the space in an assortment of ways. I’m open to suggestion! What do you think?

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Filed under fashion, jewelry, life-threatening clutter, packaging, shopping, vintage

Future Past, Tense

I’ve been Way Too Hella Busy To Blog for a while. Still am, really. But I feel bad for neglecting Shoes & Pie, and you, my dear readers! Rather than catch you up with one painfully long post covering an unrelated variety of subjects, I’m going to try to break it into bite-sized chunks that I’ll post as the week progresses. In no particular order (as I’m writing this as much as a reminder/outline for myself as I’m writing a Table of Contents for you), I’ll try to cover:

  • WABAC Wednesday vintage recipe: Applesauce Meatballs and Easy Rice Ring (1949)
  • Kitchen Pr0n: Yes, it’s possible that I added more stuff to the Shoes & Pie Test Kitchen
  • Vintage Food Propaganda/Ephemera (scans)
  • How To: Shop An Estate Sale (subtitle: Myths, Truths, and Don’t Be That Person)
  • Crafts ’n’ shizz. Oh man, do I have so many crafts (sewing, painting, drawing, assembling) lined up, and not enough time!

So until next time (this afternoon? tomorrow?), see ya!

EDITED TO ADD: Oh right, I should write a post about what has now been dubbed Holy Shit Pie, as in, “Holy shit, this pie is good!” Which was the actual text I received when I packed a slice in the boyfriend’s lunch one day.

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Filed under advertising, collections, day job, food, Is it safe to remove the gas masks?, kitchen, life-threatening clutter, packaging, pet peeves, sewing, shopping, vintage

You May Be Right, I May Be Crazy…

Be True To Your Work, And Your Work Will Be True To You

…But it just may be a lunatic you’re looking for. —Billy Joel

A long, long time ago (the early ’90s), in a land far, far away (Brooklyn), I was a student of design. I suppose I still am a student of design, but back then I was given specific (and sometimes not-so-specific) assignments. Okay, that’s still the case too. But at that time I had full creative control as well as very few design prejudices. And so it was for a packaging assignment that I conceived of a line of aerosol home air fresheners. At a time when the available options on the supermarket shelves were this or that floral fragrance, my line was based on food aromas. Although my entire portfolio of work from that period was lost when I moved to Colorado, I still remember that the two scents I fleshed out were Roasted Coffee Bean and Warm Cherry Pie. And that as part of my idea for a boutique line of higher-end home fragrance, the predominant color of the packaging was black.

I don’t recall my overall grade for the project, but I do remember that my professor lambasted me during the classroom critique for using black on a product that had any relation whatsoever to food. Black, it seems, is not an appetizing color.

Ahem. The following case studies were all gathered via the dieline (a collection of “the world’s best packaging design”). Clicking on any image will take you to a brief article about its product and creative process.

Okay, I’ll stop here. I think you get my point. There were certainly features of my presentation that day which could have been improved upon, but I firmly defended my color scheme. The professor overruled my argument, but I’ve never once doubted my decision. We never got the chance to do a second round of drafts in school, but real life is different. If you believe in a particular feature of your design but the client says no, you may yet be on the right track. What can you do to improve your concept so that the client falls in love with your vision? After all, that’s why the client hired you, instead of The Other Guy.

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Filed under day job, design, food, for doing the right thing., packaging

Tirammmmisù

Do as I say, not as I do.

Tiramisù!

First, if you’re opposed to the consumption of raw eggs, stop right here. Come back tomorrow, when I share with you all how I manage to turn some unattractive TV trays into (hopefully) pillars of retro beauty.

Superfluous photo of Yolky, my goofy egg separator (which fits perfectly on a Fire King soup bowl) by JO!E.

Today, I’m going to give you the recipe for Tiramisù exactly as it is written on this (Italian) package of (Italian) ladyfingers (imported from Italy).

Are you catching that? I want to make this clear: this is an authentic, traditional, Italian recipe. As promoted by Vicenzi, the “No. 1 in Italy” brand of savoiardi (ladyfingers). This tiramisù may not be what you’ll find in your local supermarket bakery, and it may not be what you’re accustomed to. It is, however, delicious. And incredibly easy. When made according to these instructions.

Tiramisù
Ingredients for 6–8 servings
400 g Vicenzovo ladyfingers
400 g mascarpone
4 eggs, separated
100 g sugar
2 cups espresso
30 g cocoa powder

Beat the egg yolks with sugar until thick and foamy. Whisk in mascarpone. In separate bowl, whisk the egg whites until stiff. Fold the mascarpone mixture into the egg whites. Line a rectangular dish with halve of the Vicenzovo ladyfingers dipped into coffee and cover with half of the mascarpone cream mixture. Top with a second layer of dipped Vicenzovo ladyfingers and mascarpone cream. Sift cocoa powder over the whole surface. Refrigerate until serving time.

The very first time I made this, it was exquisite. The only change I made was to use, instead of the Vicenzovo “hard” ladyfingers, an equivalent amount of Trader Joe’s Soft Lady Fingers, which had fallen into the back of my pantry and gotten stale anyway. They fit perfectly into my large Pyrex baking dish, and with the addition of the eggy mascarpone cream and a dusting of cocoa powder, the result was heavenly.

But I still have 400 grams of these Italian ladyfingers in the pantry. And an invitation to dinner with friends. “I’ll bring dessert,” I say. But this time…this time, things will be a leeeetle bit different.

Egg yolks, sugar, faux-mascarpone.

Have you shopped for mascarpone lately? My local supermarket carries two brands, at $5 and $6 per container. This recipe requires two containers. Now don’t get me wrong, I like my friends and all, but that’s a steep price for someone as cheap frugal as I am. Enter: the Internet. And an assortment of recipes for making a mascarpone substitute. I can’t imagine that any of them will taste like proper mascarpone, but I pick a substitute formula that I think will come closest: a mixture of neufchâtel, sour cream, and heavy cream. The ratios required will make too much “mascarpone” for this particular recipe, but I figure hey, did anyone in history ever once complain that their tiramisù was too creamy? Probably not. So I mix up a batch, thus cutting calories while doubling the prep time and dirtying an extra mixer bowl.

Lay, lady, lay.

I start lining my Pyrex dish, and these ladyfingers are not the same size as their Trader Joe counterparts. I have to break them to fit, and even then, each layer of ladyfingers is coming in well shy of the prescribed 200 grams. Oh heck, it’ll be fine, right? Right? I spread the layers of floofy (technical term, that), creamy cheese mixture, I dust with cocoa, it looks lovely. See photo at top of this post. Delightful, right? Because of all of the extra cream mixture, the dish is precariously full. I set it into another, larger dish for travel, and head to see my friends.

We dine on delicious black bean and corn tacos, we chat, we laugh, and now it’s time for dessert. I grab a spatula and some plates, and start serving…tiramisoup. The scant amount of ladyfingers can’t soak up all of the extra cream mixture. Well, that’s okay, it will still taste like…cream cheese. Which isn’t necessarily a bad thing, I mean, look at cheesecake, right? But this does not taste, or feel, like tiramisù. It has a vague tanginess that cream cheese has, and which mascarpone does not. And it’s soupy. So, follow the recipe as instructed. Use a big enough pan. Learn from my mistakes. And enjoy!

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Filed under food, friends, kitchen, packaging, reviews