Month: June 2019

Hundred-year-old Advice for Removing Chewing Gum from Hair

unwrapped stick of chewing gum

A hundred years ago Good Housekeeping magazine contained lots of household tips submitted by readers. Some tips are just as relevant today as they were in 1919. Here is advice for removing chewing gum from hair:

Chewing Gum

Perhaps some other mother will welcome this bit of news. My baby came in the other day with several pieces of chewing gum in her mass of curls. I thought at first that I must cut them at once, and prepared for the sacrifice. Then I remembered that oil will take chewing gum off one’s hands. I had no oil but instead used vaseline. It proved ideal, for the gum rolled up and I could take it right out. Then a shampoo was all that was necessary to restore the youngster’s beautiful gold curls. Mrs. J.J., N.C.

Good Housekeeping (May, 1919)

 

Corn Flake Griddlecakes

A hundred years ago people ate many unprocessed, local foods – but, even way back then, many processed foods were available; and, cooks often considered them more modern and up-to-date than more natural foods. This week I decided to make a recipe that called for two commercially manufactured foods – corn flakes and Crisco.

The recipe I selected was for Corn Flake Griddlecakes. This recipe is from a 1919 cookbook published by Procter and Gamble that promoted the use of Crisco.

And, even though I am somewhat biased against using highly processed foods as an ingredient, I must admit that the Corn Flake Griddlecakes were delicious. They were thick, yet light, with just a hint of the toasty corn flakes.

Here’s the original recipe:

recipe for corn flake griddlecakes
Source: Recipes for Everyday by Janet McKenzie Hill (1919)

And, here’s the recipe updated for modern cooks.

Corn Flake Griddlecakes (Pancakes)

  • Servings: 2 - 3
  • Difficulty: easy
  • Print

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 egg

1 cup milk

1 tablespoon shortening

1 cup corn flakes

Put flour, baking powder, salt, egg, milk, and shortening in a mixing bowl, beat until smooth. Stir in corn flakes. Heat a lightly greased griddle to a medium temperature, then pour or scoop batter onto the hot surface to make individual griddlecakes. Cook on one side , then flip and cook other side.