1900-1909 PANTRY.

1900-1909 PANTRY.

1900-1909 New Cooking Gadgets.

Electric toaster
Drip coffeemaker
Egg beater with perforated blades
Thermos bottle
Tea bags
Dixie cups
Bakelite handles

1900-1909 New Foods

Instant coffee
Decaffeinated coffee
Hershey chocolate bars & kisses
Barnum Animal Crackers
Triscuits
Canned tunafish
Ice cream cone
Banana split
Puffed rice
Post Toasties
French’s Cream Salad Mustard
Cliquot Club Ginger Ale
Canada Dry Pale Ginger Ale
Ovaltine
“Hot dog” named
Bleached flour
Hydrogenation
Nutritious benefit of rice germ discovered

1900-1909 New Food Companies

Duffy-Mott
Battle Creek Toasted Corn Flake
Sheffield Farms
Drake
Sunshine Biscuit
Planters Nut & Chocolate
Kraft
Rafetto Holly Sugar
Continental Can
American Can Company
Corn Products Refining

1900-1909 Food Industry Beginnings

US Food and Drug Act
Kerr lids
Coffee in vacuum tins
Homogenized milk
Soda fountains & soda jerks
Coin-operated restaurant
Cream of Wheat National ad (Ladies Home Journal, 1902)
Hershey ad (McClure’s, 1902)
Oranges name-branded 1907

1900-1909 Farming Progress

Concrete grain elevator replaces wood
Steam tractors for threshing machines

1900-1909
VICTORIAN RECIPES.

Cheese Straws
Roll piecrust dough the same thickness as for pies. Cut in strips from six to ten inches wide and cut the strips into straws or sticks a quarter of an inch in width. Lay upon baking sheets, leaving a space between the straws a third the width of the straws. Grate rich cheese, season to taste with salt and red pepper and scatter thickly over the straws and the spaces between them. Put in the oven where the greatest heat will be at the top and bake ten or fifteen minutes. Cut the cheese in the center of the spaces between the straws, remove from the baking sheet with a limber knife and pile tastily on a plate.

Ling.
Ingredients. - Ling, breadcrumbs, herbs, butter, pepper and salt.
Mode.- Wash the fish and cut it in slices. Butter a shallow dish, put over some breadcrumbs, lay over the slices of fish. Season well with herbs, pepper, and salt, and add a little vinegar and water. Cover with a layer of crumbs, put small pieces of butter over the top, and bake in a slow oven from ¾ to 1 hour.

Apple Charlotte.
Apples, castor sugar, grated lemon rind, butter or nutter, bread-crumbs or Granose flakes.
Bread-crumbs make the more substantial, granose flakes the more dainty, charlotte. Use juicy apples. “Mealy” apples make a bad charlotte. If they must be used, a tablespoon or more, according to size, of water must be poured over the charlotte. Peel, core, and slice apples. Grease a pie-dish. Put in a thin layer of crumbs. On this dot a few small pieces nutter. Over this put a generous layer of chopped apple. Sprinkle with sugar and grated lemon rind. Repeat the process until the dish is full. Top with crumbs. Bake from 20 minutes to half an hour. When done, turn out on to dish, being careful not to break. Sprinkle a little castor sugar over. Serve hot or cold. Boiled custard may be served with it.

Bombay Pudding.
Cook a heaped tablespoon of semolina in ½ pint of mild to a stiff paste. Spread it on a plate to cool. (Smooth it neatly with a knife.) When quite cold, cut it into four. Dip in a beaten egg and fry brown. Serve hot with lemon sauce. This may also be served as a savoury dish with parsley sauce. the quantity given above is sufficient for two people.