This is Roller Skating

Cookbooks, Pamphlets, Brochures

This is Roller Skating! Well, it’s actually a late 1960s booklet published by the Roller Skating Rink Operators Association of America (RSROAA) about roller skating. The 24 page booklet, which someone ran over with a roller skate, features everything you need to know about having a good time roller skating and drinking a Coke. It’s the real thing.

 

The Exciting World of Dinosaurs at Sinclair Dinoland – New York World’s Fair 1964-65

Cookbooks, Pamphlets, Brochures, World's Fairs

Sinclair Dinoland was an exhibit at the 1964-65 New York World’s Fair. Sinclair had used a brontosaurus as their mascot for years so it made perfect sense for them to have an exhibit featuring “LIFE-SIZE” dinosaurs.

This particular item is a 16 page brochure with background on Sinclair and the dinosaurs that roamed the World’s Fair exhibit. You will learn all about dinosaurs and why Sinclair quality oil is the best.

The Exciting World of Dinosaurs - 1964-65 New York World's Fair
A Realistic and Authentic Re-creation of Life-size Dinosaurs
Sinclair Dinoland
Brontosaurus

 

Brontosaurus
Struthiomimus
Trachodon
Tyrannosaurus
Triceratops
Ankylosaurus
Corythosaurus
Ornitholestes
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Stegosaurus
Why Sinclair is Interested in Dinosaurs
Stop at the Sign of the Sinclair Dinosaur

The Story Cottage Cheese Tells In Your Mirror

Cookbooks, Pamphlets, Brochures

Have you ever wondered if you cottage cheese could talk, what would it say to you in your mirror? Well, I have a pamphlet for you.

This was published sometime in 1930s(?) by The National Dairy and Food Bureau of Chicago and it tells you all about how amazing and versatile cottage cheese can be. You will learn how your figure can benefit from the nutritiousness and chattiness of this dairy superfood…

Hunt’s Matchbook Recipes: Volume 1

Close Cover, Cookbooks, Pamphlets, Brochures

I recently obtained more than 100 Hunt’s Tomato Sauce recipe matchbooks from 1957-1963. I thought it’d be fun to share the images and the recipes over a series of posts. I haven’t had the audacity to try any of these recipes, but if/when I do I will post the results


WESTERN CHUCK SUPREME (1963)

3 to 3 1/2 chuck roast
Meat tenderizer*
1 8-0z can Hunt’s Tomato Sauce
1/2 cup French Dressing
1/4 tsp. garlic powder

Sprinkle roast with tenderizer according to package directions. Combine Hunt’s Tomato Sauce, French dressing and garlic powder. Pour over meat and marinate several hours or overnight in the refrigerator. Grill over hot coals to desired doneness. Makes 5 to 6 servings.
*If instant tenderizer is used, add just before cooking, following package directions.
Hunt’s Tomato Sauce is so easy to use! Just cook it into stews, soups, spaghetti, rice, meat loaf, eggs, fish, vegetables, gravies. Perfect for leftovers.

VEAL GOULASH (1960)

2 lbs. veal for stew, cubed
4 tbs. Wesson, pure vegetable oil
1 cup finely sliced celery
1 large onion, sliced
2 8-0z cans Hunt’s Tomato Sauce
1/2 cup water
2 tsp. sugar
1/2 tsp. paprika
1 tsp. salt
1 8-oz. pkg. noodles, cooked
4 tablespoons chopped parsley

Brown veal in Wesson. Add celery and onion and cook until tender. Blend together Hunt’s Tomato Sauce, water, sugar, paprika and salt. Pour over meat. Cover and simmer 2 hours, or until the veal is tender. Lightly toss the hot cooked noodles with parsley. Arrange on a platter. Pour goulash over noodles. Makes 6 servings.