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Welcome to
Culinary Historians of Northern Illinois
The Culinary Historians of Northern Illinois seek to understand social and cultural history through the study and celebration of food and drink.
Past Events
Who Was Betty Crocker?

Fun Facts
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A contest in the Saturday Evening Post asked readers to put a puzzle together and win a pin cushion in the shape of a General Mills flour sack. Over 30,000 people replied and many of them also had questions about baking that the company was not prepared to answer.
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Betty Crocker was a fictional character whose name was a combination of director of the company and what simply sounded friendly.
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The first cooking radio show ever presented was the “Betty Crocker Cooking School of the Air.” It remained on the air for 24 years and listeners could “graduate” from it.
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Betty Crocker produced vinyl records to allow listeners who were visually impaired to be able to follow along with recipe pamphlets that were sent out.
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Bisquik was introduced in 1931 and became a product that Betty Crocker heavily promoted.
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Betty Crocker test kitchens were introduced in 1946 and became a popular tourist destination with over 26,000 visitors during the first five years.
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In 1950 the “Betty Crocker Picture Book” was released and quickly became an instant success selling over 2.5 million copies during its first year.
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The first Betty Crocker product was a soup mix that was released in 1942.
Recommended Reading List
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“Finding Betty Crocker: The Secret Life of America’s First Lady of Food” – Susan Marks
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“Something from the Oven: Reinventing Dinner in 1950s America” – Laura Shapiro
Rian Lancto, rianlancto@gmail.com
Loaf O'Gold
recipe
Ingredients:
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2 cups All-Purpose flour
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1 cup sugar
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2 teaspoons baking powder
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1 teaspoon salt
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¾ cup milk
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¼ cup butter, softened
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2 eggs
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1 teaspoon vanilla
Instructions:
1. Heat oven to 350° F
2. Grease and flour loaf pan, 9x5x3 in, or 2
loaf pans, or 9-cup bundt pan
3. Measure all ingredients into a large mixing
bowl
4.Blend mixture 30 seconds on low speed,
scraping bowl constantly
5. Beat 3 minutes high speed, scraping bowl
occasionally
6. Pour into pan(s)
7. Bake loaf 60-65 minutes, bundt for
around 50 minutes
Variations:
Marble Pound Cake: Pour 1/2 cup of the batter
into a small bowl; stir in 1 ounce melted
unsweetened chocolate, cooled to room temp
before putting into cake batter. Pour
remaining batter into pan(s); spoon chocolate
batter over top and swirl.
Toasted Pecan Pound Cake: Fold 3/4 cup
toasted finely chopped pecans into the batter.
Upcoming Events

Sweet Treats of the MidwestSat, Oct 17De Kalb County History Museum
The Cookery Recipe Manuscript Project

"Tasting the Past: Culinary Historians Archive Old Recipes, Preserve Our Culinary Heritage"
An article about us by food historian and author Cynthia Clampit in the April 2024 issue of Newcity Magazine.
Read the full article HERE

