Cookbooks: A Cookbook About … Toast?

Posted on 16 July 2008 under Cookbooks, Old Cookbooks

This post is the first in a batch of posts I’ll be doing on some of the older cookbooks I’ve acquired. Some are, shall we say, “quaint”. This first one isn’t simply quaint … it’s more … well, kinda strange …

Yup, you’re reading that right: “A Book of Recipes and Suggestions For The Use of Toast“. Click on the image to the left to read the opening paragraphs of this fine tome:

“… Over 150,000 housewives have become interested in the opportunity that Super-Toast affords to bring keener pleasure at mealtime …”

Yeah, kinda goofy, that.

As it turns out, “Super-Toast” was a couple of products from Mills Bakery at the time this book was released in 1937. Available in both white and wheat versions, I’m guessing the loaves were similar in style to the Texas Toast that’s available today.

What’s odd about this little book is how much some ad exec worked on how the book, and toast, came across …

“Toast, a happy glorification of the world’s oldest and most important food, now takes on a new significance in the preparation of the three daily meals … Comparatively few years ago, toast was served at breakfast only, but today takes its rightful place as a part of every meal … But, further than this, golden-brown toast adds to the attractiveness of whatever it is served with, and eye-appeal always makes great food taste even better. Food attractively served stimulates the appetite and aids digestion; all of which makes for better nourished and happier families, and, of course, it is very easy on the food budget. Particularly so, because it is the smart way to serve leftovers.”

Wow. Toast is AMAZING!!!

While a lot of the recipes are fairly routine, particularly in today’s environment, others look rather good:

Shrimp Louisiana
8 oz chilled steamed shrimp
1 small onion
1 tablespoon butter
8 oz tomato sauce
1 tsp Worcestershire sauce
1 cup boiled rice
1 cup cream

1) Clean shrimp; slice and fry onion in butter.
2) Mix all ingredients together and warm in double boiler.
3) Just before serving add 1 cup of cream and heat.
4) Serve on toast.

Cannibal Waffles
Put well-seasoned hamburger between two slices of Super-Toast bread. Butter outside of bread. Place sandwich in a waffle iron and toast to golden brown. (Cheese. ham with cheese, or amy filling which may be heated, may also be used in this same way.)

… and of course, there’s a poem …

“A Toast to Toast”
by Grace McKinstry

Crisp slice of bread, we toast you!
For be we sick or well
There is no dish, broth, meat or fish
With your delicious smell;
What is so appetizing
As golden-toasted bread?
Hot, freshly made, on platters laid,
The scrambled eggs’ broad bed.

Plain toast when one is ailing.
But otherwise with jam!
No other food smells quite so good,
Not coffee, spice cake, or ham;
The plainest folk may have you
For bread is right at hand,
Yet wholesome friend, on you depend
The chefs of every land.

On you they pour creamed oysters
Or spread rich sandwich paste,
Asparagus they send to us
On wide brown toast strips placed;
For entree they cut circles,
Triangle-toast for stew,
Oh helpful toast, the world may boast
Of such food as you!

Yeah … well, there ya’ go.

Reminds me of that thing I heard … “Yeah, Toast!”, by Heywood Banks. But really, I don’t believe Banks to be as serious as this here book.

Maybe I should just go get toasted, eh?

Read Comments

  1. 17 July 2008 @ 9:21 pm Posted by JEP

    Great post! Old cookbooks are my good friends. Anxious to read the next post in this series :)

  2. 18 July 2008 @ 11:59 am Posted by J. in Toledo

    Thanks for sharing this cookbook. The Shrimp Louisiana may be at my next potluck!

  3. 28 July 2008 @ 9:57 am Posted by Leslie

    Have you ever seen the scary old cookbooks with Jello recipes? Strange items floating in gelatinous matter…. eeewy.

  4. 28 July 2008 @ 6:27 pm Posted by Dave

    @Leslie, I do believe I have one of those around here somewhere. Thanks for the reminder!

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