![]() ![]() Heritage, religious traditions), where they lived (regional food preferences: New Orleans Creole, New England founding father?)Īnd how much money they had (wealthy railroad tycoon? immigrant street peddler?). What people ate depended primarily upon who they were (ethnic If you need menusįrom a specific place and time (1900 Atlantic City? 1945 Nashville?) or menus for specific type of restaurant (Railroadĭining car? Harvey House? Drive-in movie?) we can help you find dedicated books, museums andġ900s: Victorian traditions startled by American technologyĭuring the early decades of the 20th century, Americans foods reflected the great diversity of Library's digital menu collections to identify what was served in all types of restaurants during Local newspapers Did your local newspaper run a food column that decade? If so? Perfect. Browse them for recipes, food ads, table decorations, and party tips. Even better? Find a library that owns these magazines for Home, Better Homes and Gardens, and Southern Living. Ladies Home Journal, Family Circle, Good Housekeeping, American "menus" "meals" and "dining" to locate articles printed in popular magazines such as the The librarians at your local public library can help you with this. Magazines Reader's Guide to Periodical Literature, Wilson Help you identify nearby libraries with historic culinary collections or try to borrow them. ![]() Period cookbooks can be identified with the Library of Congress catalog and state or city library catalogs. Unfortunately, most public libraries do not own old cookbooks. You need primary resources.Ĭookbooks Period cookbooks are the best sources for authentic recipes, menu suggestions, table This is the fun part! It's also time-consuming and labor-intensive. If you want to identify period recipes, menus, table settings & decorations new food introductions, restaurant openings, cookbooks, technological advancements & Century in Food: America's Fads and Favorites, Beverly Bundy [Collector.excellent for social context, commentary, & selected recipes: 1920s-1980s Fashionable Foods: Seven Decades of Food Fads, Sylvia Lovegren.If you think it's best to stick with "signature" decade foods everyone will recognize, start.1900s Texas chili parlors? 1930s Chicago soup kitchens? 1970s California cuisine? 1990s Decide if you want to feature local fare.1980s formal dinner? 1960s backyard barbecue? 1950s Vegas resort extraganza? 1940s teen party? 1920s Gatsby speakeasy Once you figure out what you want to accomplish, the rest will fall Morris County (NJ) Cooks! Eleven delicious decades Store in refrigerator in an air tight container until ready to serve.Food Timeline: popular American decade foods, menus, products & party planningĢ0th century American foods. This is a rich dessert, so just a bite or two is the perfect size!ġ0. I turned mine over and broke it with a meat hammer (tenderizer) into small pieces. ![]() Once bark has set, remove from freezer to break into pieces. Repeat steps 2-5 for second layer of each.ħ. Pour melted caramel over top of chocolate. Spread melted chocolate onto wax/foil lined jelly roll pan.ĥ. ![]() If not fully melted, microwave an additional 30 seconds.Ĥ. Mix 1 bag of milk chocolate chips and 1 bag of semi-sweet chocolate chips in separate bowl and melt in microwave for 2 minutes, stirring half way. If not fully melted, microwave an additional 30 seconds.ģ. In a microwave safe bowl, microwave one package of the Kraft Caramel Bits with 2 tbls water for 2 minutes, stirring half way. Line a standard jelly roll pan or cookie sheet with edge with waxed paper or foil.Ģ. Vanilla Bean Sea Salt (I use Jacobsen Salt Co Vanilla Bean, but regular course sea salt works too)ġ. This recipe is all of those things!!Ģ (11 oz) packages of Kraft Caramel Bits (Kraft Caramels work too, you just have to unwrap them all)Ģ (11.5 oz) packages of Ghirardelli Semi-Sweet Chocolate ChipsĢ (11.5 oz) packages of Ghirardelli Milk Chocolate Chips So I like fast, simple, and obviously delicious recipes. I know there are much fancier chocolates and homemade caramels to create such a dessert, but if you remember, I fly to LA 24 hours before a party to prepare 10 different desserts, cookies and cake, BY MYSELF. My favorite was this Salted Caramel Bark. I went with timeless classics such as gingerbread, fudge and snowball cookies (recipes all found in my book) but also added a couple new treats to the table. The look was very chic so I didn’t want the desserts to be too cutesy. Just a couple days ago I created a dessert table for Tiffani Thiessen and Jill Smith Design‘s holiday party. ![]()
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