Category Archives: vintage

March 23, 2012 · 5:09 pm

If there are no more phone booths, where will Clark Kent change into his Superman duds?

Bell Telephone introduces Airtight Outdoor Telephone Booths, scanned from The American Home, October, 1954. Click image to enlargify.

Bell Telephone: Reminding you that someone, somewhere, would enjoy hearing your voice today.

Rubbermaid, 1954

This one is posted by special request for a couple of my Instagram chums. The ad is scanned from the October, 1954 issue of The American Home. Click image to biggerize.

Rubbermaid ad, 1954

For anyone interested, I used an inflation calculator to figure out what “just $13.73” is worth in 2011 dollars. It comes in at a shocking $115.59!

New New New (and slightly less-new)

Hi, I’m Troy McClure and you may remember me from such educational films asâ€¦ no, wait, that’s not right.

But I am Tiddleywink (Design, Vintage) and Winkorama Vintage Sewing. Happy to fulfill your vintage clothing, vintage sewing, and freelance print production dreams. Not necessarily in that order.

As of today, I’m also Tiddleywink Retro. It’s not really a big deal, just a little shop for the misfits: the items of clothing, etc. which don’t qualify for my Etsy shop because they’re not truly vintage, but are too nice and/or expensive to simply toss in the donation pile. Trust me, there’s plenty in the donation pile already. These are things that I either bought for myself but never wore, or bought as vintage for the shop only to find upon close inspection that they’re not as “vintage” as may have been advertised. And so here is where those items will be posted, hoping for new homes. The listing prices will be set at whatever I paid for each item; no more, no less. No markup. No profit. No sales. No discounts.

Tiddleywink Retro. It looks an awful lot like this.

Due to the nature of the store contents, I hope I won’t be updating it very often. But, you know, things happen. Maybe a dealer missed a dead-giveaway label hidden in a side seam. Maybe a dress I bought online is a few inches shorter than I’d hoped. Maybe I ordered two pairs of identical shoes planning to return whichever pair didn’t fit, only to have the store go out of business before I could send a pair back. Um, you know, for instance. Hypothetically. (Yeah, that once happened.)

So stroll around, take a look, tell your friends. Buy stuff that deserves to be worn, rather than hanging in a dark closet with no foreseeable future.

You can get to all of the above links, and more, from this one swell page:

Swell, innit? Click to visit.

CAKE!

EDITOR’S NOTE: Thank you for (likely) clicking through on a Pinterest link! As I write this (at the close of 2015), the below post is now four years old and the site has been ~~abandoned~~ relocated for nearly two of those. I invite you to join me instead at the Shoes & Pie blog section of tiddleywink.com. The photos (including the one with the actual recipe you came here for) even load properly over there.

Cake, I love cake, rahhhlly I do.

I’m also picky about cake. That is to say; even shitty supermarket cake is still CAKE, but I swoon over GOOD cake. The kind of cake I grew up with, which was sweet but not cloying, dense but not heavy, and frosted with REAL buttercream. Made with copious amounts of butter.

For someone who likes to cook, and who is so picky about what makes a good cake, you’d think that I’d be baking cakes all of the time. And you’d be wrong. I bake a lousy cake. I blame a certain lack of patience, and the altitude. I was a much better baker at sea level, and try as sporadically as I do, I’ve had a tough time properly adapting recipes to 5,000 feet.

My cakes are so consistently bad that when I decided to bake my own birthday cake last summer, I ran out at the last minute and bought a back-up cake in case mine didn’t turn out. And mine didn’t turn out.Â The flaws with my cakes can apparently be attributed to over-mixing, so for my next cake I was going to be excessively attentive to how long I mixed the batter.

My regular readers know that I collect vintage cookbooks, and one of my recent acquisitions is a 1957 copy of Mile-High Cakes, put out by Colorado State University. Hey, rather than adapt a sea-level recipe to altitude, why not start with a recipe that was developed here in the first place? And so: let’s bake a cake!

Mile-High Cakes, 1957

I read the intro of the book, where the chemistry of ingredients is discussed.Â I grease and parchment-line my pans.Â I read through the recipe three times. I measure out all of my ingredients precisely. And then: I set up my kitchen timer, so I can time my mixing.

High-altitude recipe

Following instructions to a T, I mix that batter for far longer than I have mixed any batter ever before. A combined 12 minutes?! I cringe when I think about what all of this mixing is doing to my historically over-mixed batter. But I am determined to follow every instruction as written. Will it be dry? Crumbly? Will it tunnel? Fall? All of the above? I whip up a quick meringue frosting because I don’t want to waste perfectly good butter on this potential disaster.

Cake. Cake that is real cake.

Over-mixed? Nope. It’s the best cake I’ve made yet. It turns out I’ve been UNDER-mixing my batter all this time. Thank you, ladies of the Home Economics Section, Colorado Agricultural Experiment Station. I could hug you. And/or bake you a cake.

7 Comments

Filed under diner pie, food, kitchen, vintage

February 23, 2012 · 2:33 pm