Listerine Ad - 1933

Source: Needlecraft The Home Arts Magazine, September 1933

Peach Puffs - 1926

1/4 cup butter
1/2 cup sugar
1 cup flour
1/4 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
1 egg
1/2 teaspoon vanilla
1 can sliced peaches

Drain syrup from peaches and reserve. Place a layer of peaches in the bottom of well buttered individual baking dishes or muffin tins. Mix remaining ingredients to make a batter. Cover peaches with batter and bake in a moderate (350) oven for about 25 minutes. Turn out the puddings so that the peaches are on top. Serve with Hot Peach Sauce and hard sauce.

Peach Sauce
1/4 cup sugar
few grains of salt
1 Tablespoon cornstarch
1/3 cup water
syrup from drained peaches
2 teaspoons butter
1 Tablespoon lemon juice
few grains of nutmeg

Mix sugar, salt, cornstarch, water and peach juice in a saucepan. Cook, stirring constantly, until thick and clear. Remove from fire and add 2 teaspoons butter, 1 Tablespoon lemon juice, and a few grains of nutmeg.

Source: The Del Monte Fruit Book, copyright 1926, California Packing Corporation

LUX Soap Ad - 1933

Source: Needlecraft: The Home Arts Magazine, February 1933

Fruit Tea Punch - 1926

Drain 2 cups Del Monte Fruits for Salad (fruit cocktail) and cut fruit in small pieces. Pour 1 quart boiling water over 3 tablespoons Ceylon tea and steep 5 minutes. Strain and cool, adding 3 tablespoons sugar, 3 slices lemon, 6 cloves and syrup drained from fruit. When thoroughly chilled pour over fruit in glasses and garnish with a sprig of mint. This amount serves about 15 persons.

Source: The Del Monte Fruit Book, copyright 1926, California Packing Corporation, San Francisco, CA

Grand Operas - 1936

2 cups sugar
2/3 cup heavy cream
1 cup milk
4 Tablespoons light corn syrup
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup broken pecans
4 squares Baker's chocolate

Combine sugar, cream, milk, corn syrup, and salt, and heat until sugar is dissolved and mixture boils, stirring constantly. Continue cooking, stirring constantly. Continue cooking, stirring occasionally, until a small amount of syrup forms a soft ball in cold water (234 degrees F). Cook to lukewarm (110 degrees F) and add vanilla. Beat until mixture begins to thicken; then add nuts and continue beating only until mixture loses its gloss. Turn at once into greased pan, 8x8 inches. Cool. Heat chocolate over boiling water until partly melted; then remove from boiling water and stir it rapidly until entirely melted. Pour over candy. Cool until firm. Cut in squares. Makes 64 pieces.

Source: Chocolate Candies You Can Make, copyright 1936, General Foods Corporation

Lifebuoy Health Soap Ad - 1937

Source: Woman's World Magazine, April 1937

Ham With Orange - 1937

6 servings fried ham (1 1/2 lbs.)
2 tablespoons flour
2 cups orange juice
Parsley
2 to 3 oranges for slices

Fry ham. Add flour to 2 tablespoons of fat from frying ham and cook until lightly browned. Add orange juice, stirring well to avoid lumps. Cook 5 minutes or until sauce is thick. Pour sauce around ham on serving dish. Garnish with parsley and orange slices. Serves 6.

Source: Sunkist Recipes for Everyday, copyright 1937, California Fruit Growers Exchange, Los Angeles, CA