Posts Tagged food
In 1984, Henry Ford Museum of American Innovation acquired an old, dilapidated diner. When Lamy’s Diner—a Massachusetts diner from 1946—was brought into the museum, it raised more than a few eyebrows. Was a common diner, from such a recent era, worthy of restoration? Was it significant enough to be in a museum?
Happily, times have changed. Diners have gained newfound respect and appreciation. A closer look at diners reveals much about their role and significance in 20th-century America.
Diner, Wason Mfg. Co., interior, 1927-9. THF228034
Diners changed the way Americans thought about dining outside the home. A uniquely American invention, diners were convenient, social, and fun.
Horse-drawn lunch wagon, The Way-side Inn. THF38078
Diners originated with horse-drawn lunch wagons that came out on city streets at night, providing food to workers. They also attracted “night owls” like reporters, politicians, policemen, and supposedly even underworld characters!
Peddler’s cart: NYC street scene, 1890-1915. THF241185
Most people agree that horse-drawn lunch wagons evolved from peddler’s carts, like those shown here on this New York City street.
Cowboys at the Chuck Wagon, Crazy Woman Creek, Wyoming Territory, 1885. THF124569
Some people even think that cowboy chuck wagons helped inspire lunch wagons. Here’s a cool scene of a group of cowboys in Wyoming from 1885. Take a look at the fully outfitted chuck wagon in the picture above.
The Owl Night Lunch Wagon. THF88956
The Owl Night Lunch Wagon in Greenfield Village is thought to be the last surviving lunch wagon in America!
Visitors at the Owl Night Lunch Wagon. THF113945
Henry Ford ate here as a young engineer at Edison Illuminating Company in downtown Detroit. In 1927, Ford acquired the old lunch wagon to become the first food operation in Greenfield Village. Notice the menu and clothing worn by the guests.
In this segment of The Henry Ford’s Innovation Nation, you can watch Mo Rocca and me eating hot dogs with horseradish at the Owl—just like Henry Ford might have done back in the day!
Walkor Lunch Car, c. 1918. THF297240
When cars increased congestion on city streets, horse-drawn lunch wagons were outlawed. To stay in business, operators had to re-locate their lunch wagons off the street. Sometimes these spaces were really cramped.
County Diner, 1926. THF297148
By the 1920s, manufacturers were producing complete units and shipping them to buyers’ specified locations. Here’s a nice exterior of one from that era.
Hi-Way Diner, Holyoke, Mass., ca. 1928. THF227976
These units were roomier and often cleaner than the by-now-shabby lunch wagons. To make them seem more upscale, people began calling these units “diners,” evoking the elegance of railroad dining cars.
Ad with streamlined diner, railroad, and airplane, 1941. THF296820
As more people got used to eating out in diners, more diners were produced. By the 1940s, some diners took on a streamlined form—inspired by the designs of the new, modern streamlined trains and airplanes.
Lamy’s Diner. THF77241
By the 1940s, there were so many diners around that this era became known as the “Golden Age of Diners.” This is where our own Lamy’s Diner comes in. It was made in 1946 by the Worcester Lunch Car Company of Massachusetts. You may not be able to get a cup of coffee and a piece of pie inside Henry Ford Museum of American Innovation right now, but you can visit Lamy’s virtually through this link.
Move of diner from Hudson, Mass., 1984. THF124974
The Henry Ford acquired Lamy’s Diner in 1984, then restored it for a new exhibition, “The Automobile in America Life” (1987). Here’s an image of it being lifted for its move to The Henry Ford.
Lamy’s Diner on original site. THF88966
Lamy’s Diner was originally located in Marlborough, Mass. Here’s a photograph of it on its original site. But, like other diners, it moved around a lot—to two other towns over the next four years.
Snapshot of Clovis Lamy in diner, ca. 1946. THF114397
Clovis Lamy was among other World War II veterans who dreamed of owning his own business when the war was over, and diners promised easy profits. As you can see here, he loved talking to people from behind the counter. From the beginning, Lamy’s Diner was a hopping place all hours of the day and night. You can read the whole story of Clovis Lamy and his diner in this blog post.
Lamy’s as a working restaurant in Henry Ford Museum of American Innovation.
In 2012, Lamy’s became a working restaurant again—inside Henry Ford Museum of American Innovation. Nowadays, servers even wear diner uniforms that let you time-travel back to the 1940s. A few years ago, the menu was revamped. So now you can order frappes (Massachusetts-style milkshakes), New England clam chowder, and some of Clovis Lamy’s original recipes. Read more about the recent makeover here.
View of a McDonalds restaurant and sign, 1955. THF125822
Diners declined when fast food restaurants became popular. McDonald’s was first, with food prepared by an assembly-line process, paper packaging, and carry-out service. Check out this pre-Golden Arches McDonald’s.
Mountain View steel diner, Village Diner, Milford, PA, c. 1963. THF297276
The 1982 movie Diner helped spur a new revival in diners, as some people got tired of fast food and chain restaurants. Here’s an image of a Mountain View steel diner, much like the one used in that movie.
Dick Gutman in front of a Kullman diner, 1993. THF297029
One person was particularly instrumental in documenting and helping revive the interest in diners. That’s diner historian Richard Gutman. Here he is in 1993 with camera in hand—in front of a diner, of course. We are thrilled that last year, Richard donated his entire collection of historic and research materials to The Henry Ford—including thousands of slides, photos, catalogs, postcards, and diner accouterments!
Modern Diner, Pawtucket, RI, 1974 slide. THF296836
Richard not only documented existing diners but helped raise awareness of the need to save diners from extinction. The Modern Diner, shown here, was the first to be listed on the National Register of Historic Places (1978).
Robbins Dining Car, Nantasket, Mass., ca. 1925. THF277072
Be sure to check out our Digital Collections for many items from Richard’s collection already online.
Diners continue to have popular appeal. They offer a portal into 20th-century social mores, habits, and values. Furthermore, they represent examples of American ingenuity and entrepreneurship that connect to small business startups and owners today.
This post was originally part of our weekly #THFCuratorChat series. Follow us on Twitter to join the discussion. Your support helps makes initiatives like this possible.
Additional Readings:
20th century, restaurants, Henry Ford Museum, food, Driving America, diners, by Donna R. Braden, #THFCuratorChat
Members of the Woman's National Farm and Garden Association, 1918. THF288950
Most Americans rely on grocery stores today. Few remember the time when there was constant demand on people to produce and preserve the grain, vegetables and meat they needed to feed themselves.
Over the last few weeks, self-isolation and social distancing have brought into sharp focus the need to plan for your next meal. Do you do it yourself, heading to your cellar to extract the last potatoes or turnips from the bins, or lift the lid off the sauerkraut crock, or pull down a cured ham from the rafters? Probably not. Do you head to the local market or the grocery store and stock up on fresh supplies to see you through for a few days? Or do you dig into the back of your cupboard and pull out a boxed mix or canned goods.
There’s never been a greater time to be resourceful than now. Last week, we donated food from The Henry Ford’s restaurants and cafeteria to Forgotten Harvest to help support our community after our campus closed this month because of COVID-19.
Looking for inspiration to be resourceful in your kitchen? We've dipped into resources and stories from The Henry Ford's collections to try to help. Explore the differences between home cooking and food resourcefulness today and in the past — from farm fresh and family raised to preserved and prepackaged. These digital resources will help you find inspiration whether it’s breakfast, lunch or dinner. Sort through recipe books, dig out that potato — is it a Burbank?! — and season with that essential preservative, salt, reflect and enjoy.
What are you doing in your kitchens right now to make the most of what’s in your cabinets? Share your examples of resourcefulness by tagging your photos and ideas with #WeAreInnovationNation.
Resilient Foods, Resourceful People
Women and the Land: Agricultural Organizations of WWI
Freedom from Want
Mattox Home
Staples
A Versatile Ingredient (Salt)
What If A Potato Could Change the World of Agriculture?
Summer Staples: Tomato and Corn
Eggs
Eggs (as seen on The Henry Ford’s Innovation Nation)
Historic Recipe Bank
Bread & Biscuits
Preservation & Processing Foods
Henry J. Heinz: His Recipe for Success
Canning
Refrigerators
Fresh Paper (as seen on The Henry Ford’s Innovation Nation)
Supply Chains
Horse-Drawn Deliveries
Lunch Wagons: The Business of Mobile Food
Tri-Motor Flying Grocery Store
Alternative Eating & Home Cooking
Farmbot
Food Huggers (as seen on The Henry Ford’s Innovation Nation)
Individual Artifacts
Swanson Frozen Dinners, 1967
Waffle Iron
Victory Gardens
Macaroni
Bean Pot
Debra A. Reid is Curator of Agriculture and the Environment. Did you find this content useful? Consider making a gift to The Henry Ford.
COVID 19 impact, by Debra A. Reid, agriculture, philanthropy, food
After the Civil War, urban populations swelled. Until this time, farm families had kept flocks of chickens and gathered eggs for their own consumption, but with increased demand for eggs in growing cities, egg farming grew into a specialized industry. Some families expanded egg production at existing farms, and other entrepreneurs established large-scale egg farms near cities and on railroad lines. Networks developed for shipping eggs from farms to buyers – whether wholesalers, retailers, or individuals operating eating establishments.
While farmers who sold eggs directly to customers carried their products to market in different ways, sellers who shipped eggs to buyers standardized their containers to ensure a consistent product. The standard egg case became an essential and enduring part of the egg industry.
Egg producers initially used different sizes and types of containers to pack eggs for market. As the egg industry developed, standardized cases that held thirty dozen (360) eggs – like this version first patented by J.L. and G.W. Stevens in 1867 – became the norm. THF277733
Egg distributors settled on a lightweight wooden box to hold 30 dozen (360) eggs. The standard case had two compartments that held a total of twelve “flats” – pressed paper trays that held 30 eggs each and provided padding between layers. Retailers who purchased wholesale cases of eggs typically repackaged them for sale by the dozen (though customers interested in larger quantities could – and still can – buy flats of 30 eggs).
The standard egg case held 12 of these pressed paper trays, or “flats,” which held 30 eggs each. THF169534
Some egg shippers purchased premade egg cases from dedicated manufacturers. Others made their own. Enter James K. Ashley, who invented a machine to help people build egg cases to standard specifications. Ashley, a Civil War veteran, first patented his egg case maker in 1896 and received additional patents for improvements to the machine in 1902 and 1925. 
James K. Ashley’s patented Champion Egg Case Maker expedited the assembly of standard egg cases.
Ashley’s machine, which he marketed as the Champion Egg Case Maker, featured three vises, which held two of the sides and the interior divider of the egg case steady. Using a treadle, the operator could rotate them, making it easy to nail together the remaining sides, bottom, and top to complete a standard egg case, ready to be stenciled with the seller’s name and filled with flats of eggs for shipment.
Ashley’s first customer was William Frederick Priebe, who, along with his brother-in-law Fred Simater, operated one of the country’s largest poultry and egg shipping businesses. As James Ashley continued to manufacture his egg case machines (first in Illinois, then in Kentucky) in the early twentieth century, William Priebe found rising success as the big business of egg shipping grew ever bigger.
One of James K. Ashley’s Champion Egg Case Makers, now in the collections of The Henry Ford. THF169525
James Ashley received some acclaim for his invention. Ashley’s Champion Egg Case Maker earned a medal (and, reputedly, the high praise of judges) at the St. Louis World's Exposition in 1904. And in 1908, The Egg Reporter – an egg trade publication that Ashley advertised in for more than a decade – described him as “the pioneer in the egg case machine business” (“Pioneer in His Line,” The Egg Reporter, Vol. 14, No. 6, p 77).
While the machine in the The Henry Ford’s collection no longer manufactures egg cases, it still has purpose – as a keeper of personal stories and a reminder of the complex ways agricultural systems respond to changes in where we live and what we eat.
Additional Readings:
- Henry’s Assembly Line: Make, Build, Engineer
- Ford’s Game-Changing V-8 Engine
- Steam Engine Lubricator, 1882
- The Wool Carding Machine
farming equipment, manufacturing, food, farms and farming, farm animals, by Saige Jedele, by Debra A. Reid, agriculture
As Project Curator for the William Davidson Foundation Initiative for Entrepreneurship, I research objects within The Henry Ford’s collections that tell entrepreneurial stories. Most recently, I delved into the Label Collection’s food labels – a collection of beautiful labels from canned food and West Coast fruit crates. This post will highlight the story of “Fruit King” Joseph Di Giorgio.
Crate Label, “Oh Yes! We Grow the Best California Fruits,” 1930-1940, used by the Di Giorgio Fruit Corporation THF293029
Giuseppe “Joseph” Di Giorgio (1874-1951) was introduced to the fruit business at a young age. His father grew lemons and grapes, among other seasonal crops, in Sicily. In 1888, at the age of 14, Di Giorgio immigrated to the United States. When he arrived in New York, speaking little-to-no English, he found work as a fruit jobber, a middleman who would buy large quantities of goods from fruit packers and sell those goods to retailers or merchants.
After a short time of learning the business, Di Giorgio moved to Baltimore, Maryland, where he set up his own store selling lemons. By the age of 16, he had become one of the most successful fruit receivers and distributors in Baltimore. But lemons were a seasonal crop. To supplement his income in the off-season, he began importing bananas from the West Indies – a prosperous endeavor that eventually became a year-round business.
His good fortune allowed him to invest in other business ventures, including partnerships with investors to open auction houses for fresh produce in various cities across the United States. Shipments of produce were brought into the auction houses and sold quickly at fair prices to merchants who would gather daily for their pick of the products. It was a profitable business. Owners of the auction house received money from packing and shipping companies for hosting the sale, and received commission on the sold goods. By 1904, Di Giorgio owned auction houses in New York and Baltimore, and had partial interests in others along the East Coast and throughout the Midwest. 
1924 Railroad Refrigerator Car, Used by Fruit Growers Express THF68309
Refrigerated rail cars, like this one, allowed meats and produce to be shipped for long distances without spoiling. This innovation allowed farmers to reach new and distant markets, and it provided tastier, healthier foods to consumers.
Joseph Di Giorgio recognized that a direct influence in the growing and packing business would allow him to control every aspect of the fresh produce business – the orchards where the fruit was grown, the harvesting and packing of the produce, shipment to the auction houses he already owned, and the final sale to merchants. In 1911, Di Giorgio seized the opportunity to make his vision a reality by purchasing Earl Fruit Company, the dominant packing company in California.
Men Loading Fruit Boxes onto Horse-Drawn Wagons, circa 1905 THF205612
By the time Joseph Di Giorgio purchased the Earl Fruit Company in 1911, it had packing houses in every important fruit center across the state of California. The company shipped its produce across the country to eastern markets by rail and to local markets by horse-drawn wagon. In this photograph, taken in 1905 before Di Giorgio purchased the company, men load crates of oranges bearing the name “Earl Fruit Company” onto wagons heading for market.
With the profits he made through this lucrative acquisition, Di Giorgio was able to expand even further. His first land acquisition came in 1918 when he purchased citrus groves in Florida. The following year, he developed open desert land in California’s San Joaquin Valley, turning it into a thriving oasis for various fruits. By 1920, Joseph Di Giorgio was the leading supplier of California’s deciduous fruit (that is, fruit that grows on vines, trees, and bushes, excluding citrus fruits.) He also owned apple orchards in Oregon and Washington, plum orchards in Idaho which produced prunes, and citrus orchards in Florida that yielded oranges and grapefruit. At this time, Di Giorgio still owned an operation in the banana industry as well, but he abandoned this venture in the 1930s as he turned his focus to his domestic interests.
Crate Label for Blue Flag Brand Pears, 1920-1994 THF293053
Upon arrival at an auction house, merchants were given a catalogue of the produce available. With so many companies and brands to choose from, it was important for fruit packers to make their products stand out. Companies often adopted a signature image or brand to help loyal customers recognize their products. One of Di Giorgio Fruit Corporation’s widely used brands was Blue Flag Brand, which featured a flag within its label design.
In December 1920, Di Giorgio established the Di Giorgio Fruit Corporation, combining all of his holdings – close to 50 by one estimate – into one company. Throughout the next several decades, the Di Giorgio Fruit Corporation would venture into the vegetable and canning industries. In the 1930s, the company entered the wine business and by mid-century had the largest winery in the state of California.
At the time of his death in 1951, Joseph Di Giorgio was at the peak of his career as a grower, and his company was the largest fruit-packing enterprise in the country. The success of his company can be attributed to Di Giorgio’s leadership. His experience in all aspects of the fruit industry allowed him to recognize potential problems and adapt appropriately. A brilliant and personable man, Di Giorgio earned respect and loyalty from employees and clients alike – an aspect of the business Di Giorgio was proud of. But above all, he was confident and dedicated to seeing his vision through, propelling the Di Giorgio Fruit Corporation to national recognition and appropriately earning himself the media-given nickname, the “Fruit King.”
Samantha Johnson is Project Curator for the William Davidson Foundation Initiative for Entrepreneurship at The Henry Ford.
Left side of J.R. Jones General Store featuring large grocery “department” and a cigar case on the counter up front. (THF53774)
During the 1880s, proprietor James R. Jones would have welcomed customers to this general merchandise store—now in Greenfield Village but originally located in the rural village of Waterford, Michigan. Jones sold everything here that townspeople, local farm families, or visiting out-of-towners might want—from groceries to fabrics to farm tools to fishing poles. The store also served as a community gathering place, for customers to exchange news, socialize, and pick up mail.
Choices between similar products even in country stores like this one were quite plentiful. Decisions by shoppers depended upon such things as their family background, gender, financial means, and personal values.
Here’s a sampling of some of the products that 1880s customers to the J.R. Jones store might have purchased.
Sugar barrel (THF176665)
Sugar
(approximate price: .08-.12/lb)
In a study of general store accounts from the era, customers purchased sugar more often than any other single product. It was, of course, used in cooking and baking, but large quantities of it were necessary for preserving fresh seasonal produce in the days before refrigeration.
Sugar was available in many grades, from “A” (the highest) to brown to “X” (the lowest). Sugar was available in bulk and, unless a storekeeper stocked several grades, customers had little choice in the quality of sugar they obtained at the local store.
Store canisters for tea (THF176669)
Tea
(approximate price: .45-.75/lb)
The Grocer’s Companion (1884) called tea the “foremost of all beverages in reference to its invigorating and restorative qualities.” Tea came in a tremendous variety of grades and types in the late 19th century, and store canisters were often specifically designed to hold the various types. They came from only one species of evergreen shrub or small tree. The differences came in how the tea was grown and how the leaves were treated. All the tea in the J.R. Jones General Store came from China, which was considered the center of the tea industry at the time. This included:
- “Black” teas, which underwent a fermentation process before drying.These included Oolong (strong and pungent, made from young leaves) and English Breakfast (in the 19th century, a blend that came from China, but was popularized in England).
- “Green” teas, which were submitted immediately upon gathering to a high temperature in iron pans.These included Gunpowder (made from young leaves, fragrant and pungent taste with a greenish hue and shaped like round small shot); and Imperial (like Gunpowder but with larger leaves).
Cans of tomatoes (THF176668)
Canned Tomatoes
(approximate price: .15/can)
Tomatoes were one of the most popular commercially available canned food products. By the 1880s, improved manufacturing techniques in canning had raised the production of canned goods to a major American industry, making all manner of fruits, vegetables, and meats available year-round to just about everyone but the very poor.
Canned goods, however, had many critics. Some claimed that the food tasted “tinny,” that it was unhealthy, and that products were adulterated to add weight (this was before the Pure Food & Drug Act of 1906). In some cases, women also could be looked down upon for relying on canned goods rather than canning and preserving themselves. Nevertheless, the presence of canned goods in store accounts and advertisements attests to their popularity. 
Packages of Magic Yeast and One Spoon Baking Powder (THF176670)
Magic Yeast and One Spoon Baking Powder
(approximate price: .15-.25/box)
Despite the introduction of several different brands of baking powder during this time, yeast still remained the most popular bread-leavening agent. Many women made their own yeast and numerous recipes appeared in cookbooks. As for the commercially processed product, compressed yeast introduced by Gaff, Fleischman & Company in the 1860s, was considered the purest and most dependable form of yeast.
But many brands of packaged yeast cakes and powders, including this Magic Yeast, vied for competition in the market. Critics of these commercial yeast products claimed that their vitality could be easily destroyed by heat, cold or movement, and that they could make bread sour or moldy. Still, they were much more convenient than the homemade.
Baking powder, a leavening agent usually made from a proportion of cream of tartar and carbonate of soda, was fairly new on the scene in the 1880s. It saved careful measuring of one or both of these ingredients in baked goods, and saved hours of time over yeast in making bread. Dozens of baking powders, like this One Spoon brand, were available on the market.
But baking powder, more than just about any other cooking ingredient of the late 19th century, raised suspicion and complaints among housekeepers and advice writers alike. High cost, poor performance, and leaving a bitter taste in foods comprised some of these complaints. But even more alarm was raised by accusations of adulteration—that is, the addition of impure ingredients like lime, earth, or alum, which could actually injure people’s health. Fortunately, most of these problems were worked out in the next decade or so, when the advent of “quick breads” really began. It was the adventurous housewife that tried baking powder in the 1880s. 
Variety of graniteware coffee boilers (THF176673)
Graniteware Coffee Boiler
(approximate price: 1.00-1.35)
When enamel-coated ironware was introduced in 1874, it was marketed as light (compared to cast iron), handsome (the gray mottled surface was considered picturesque and elegant), wholesome (wouldn’t rust or corrode like tinware and didn’t contain poisonous arsenic, lead, or antimony like cheap imitations), and durable (actually, it chipped easily but 3 out of 4 points in its favor weren’t bad!). Manufacturers of this so-called granite ironware, or graniteware (because of its visual appearance like granite), optimistically claimed that these goods would entirely supplant the “common and unserviceable” stamped tinware. (Actually, it was aluminum that did this in the early 20th century.) In the 1890s, enamel-coated steel replaced much of the earlier granite ironware.
Coffee, as an accompaniment to breakfast and other meals, was an extremely popular beverage at this time. The most common way of preparing it was in an open boiler on a cookstove.
Package of Rising Sun Stove Polish (THF176674)
Package of Rising Sun Stove Polish
(approximate price: .08-.10/pkg)
This product would have been used in conjunction with blacking to clean and give luster to cast-iron stoves. It was mixed with a liquid agent (e.g., turpentine or soap-suds) for application to the stove. This was a crucial task for cleaning cast-iron stoves, but it was also marketed as necessary to maintaining a tasteful home. Rising Sun Stove Polish was very aggressive in its marketing. Advertisements boasted that it was “the oldest and most reliable stove polish in the world” and that it would “keep stoves looking good and operating efficiently.” 
Case of boxes of cigars (THF176666)
Cigars
(approximate price: .04-.08 apiece)
During the 1880s, cigar-smoking was extremely popular, especially among men who wanted to appear prosperous and ambitious. Unlike smoking tobacco (for pipes) and plugs of chewing tobacco, where production was monopolized by a few large national manufacturers, cigars were still produced at thousands of small, local manufactories across the country as well as in Havana, Cuba. Detroit had several cigar factories. As a result of this great number of producers, cigars came in a daunting array of sizes, colors, grades, and flavors. To the uninitiated, sometimes only the eye-catching images on their boxes in the store’s showcase distinguished one brand from another.
Packages of Ayer’s Hair Vigor (THF176671)
Ayer’s Hair Vigor
(approximate price: .50)
The hairstyles of the 1880s required an abundant supply of healthy hair in order to make it stand up as high and look as natural as possible. Hair dressings and restorers abounded, with Ayer’s Hair Vigor among the best known.
This product claimed to promote hair growth, restore color and vitality to faded or gray hair, and render the hair soft, youthful, and glossy. It contained cream of tartar (removed the reddish color in hair caused by rust from iron-rich well water); glycerin (a moisturizer); lead acetate (which claimed to remove the gray hair); and a caustic soda (a.k.a. sodium hydroxide or lye), which claimed to be a hair relaxer or straightener. The colorful images of young women with long, luxurious hair on Ayer’s trade cards and packages must have encouraged older women to try this product as well.
Medical journals attacked Ayer’s Hair Vigor as unsafe and denounced its manufacturer as deceiving the public. But the product’s allure persisted, and certainly J.R. Jones and his customers would have been unaware of any safety warnings from such journals. 
Jars of Woodworth’s Ursina Bear Grease (THF176672)
Woodworth’s Ursina Bear Grease
(approximate price: .12)
Pomades, oils, and dressings for keeping hair in place and sometimes for promoting hair growth were popular men’s grooming aids in the late 19th century. In fact, that is the major reason why ornamental lace tidies and antimacassars were so common—to protect the surfaces of chairs and sofas from these often greasy concoctions. This particular product claimed to be “real bear grease procured from the Rocky Mountains and very carefully refined.” 
3 varieties of castor sets (THF176678)
Castor Set
(approximate price: $1.50-2.25)
In the 1880s, silver-plated castor sets frequently formed the centerpiece of the dining table for middle-class families, reflecting the families’ good taste and economic status. Castor sets would have been a necessity in places like hotels and boardinghouses, where large groups of people dined—each with different tastes in food. They were available in a tremendous variety of styles and prices. Most contained two to six bottles, generally for holding pepper, mustard, oil, and vinegar, and sometimes other spices.
Boxes of men’s and women’s collars (THF176676)
Men’s and Women’s Collars
(approximate price: .10-.30)
A white shirt with a white collar and cuffs marked the man as someone of means, or at least on his way up. But clean collars and cuffs were always a necessity, no matter what color and style shirt a man wore. Enter replaceable collars and cuffs.
Men’s collars of the 1880s were plain in style and were made of paper, celluloid, or linen. Collars were high and tight, either “standing” (straight up around the neck) or “turned outward” (tips or side edges turned outward or over and slightly down), complementing the coats which buttoned high during this time. Paper and celluloid collars were considered disposable, while linen collars could be washed and ironed and kept fresh for a period of time.
Women’s dresses were time-consuming to make and costly to have someone else make. Purchasing a new collar was an inexpensive way of freshening or updating the look of a dress that had been around for a while. Ladies’ collars were detachable and could be used multiple times on various garments. They ranged in price, from fairly plain linen collars to intricate lace ones.
Men’s derbies and straw hats (THF176675)
Men’s Hats
(approximate price: .50-1.75 for straw; $1.00-2.50 for derby)
While top, or silk, hats might have been worn by a wealthy city gentleman going to a fancy affair, Waterford men would have generally worn a bowler hat, supplemented by a low-crowned straw hat for summer occasions. The hard felt bowler (usually referred to as a derby in the United States) was a staple, durable hat that could have been worn all day long—even at work—and was generally considered a symbol of respectability.
Also during this time, the hat industry aimed to persuade every man to purchase a new straw hat at the beginning of every summer. Straw hats tended to be water-resistant to hold up even on rainy days.
Bolts of fabric (THF176677)
Fabric
(approximate price: .05 for print to 1.30 for silk)
Women’s clothing was not ready-made yet, so all dresses had to be fashioned at home or by a seamstress. Bolts of fabric and trims lined numerous shelves of general stores like this one. The bolts of fabric in this store include:
- “Print”– a general term for a fabric onto which patterns were printed or applied by dyes after it was machine-woven.Available in a huge variety of designs, it was about the cheapest and most durable, but least elegant, dress fabric available.
- Linen – One of the oldest textile fabrics known, this would have been imported.It was more elegant and fashionable than cotton, but also quite a bit more expensive and harder to maintain.
- Wool – A very warm and durable fabric, produced in mills in the eastern United States.(In fact, the fleece from sheep raised on farms around Waterford was shipped to these mills.)Wool was very serviceable for winter clothing.
- Silk – Noted for its resiliency and elasticity, this would have been imported.It was quite a bit more expensive than wool, and dresses made of this material would have been elegant and stylish.
Donna Braden is Senior Curator and Curator of Public Life at The Henry Ford.
Continue Reading1880s, 19th century, shopping, Michigan, J.R. Jones General Store, Greenfield Village buildings, Greenfield Village, furnishings, food, fashion, by Donna R. Braden
Recipe Booklet, “Joys of Jell-O,” circa 1962 THF294490
As Project Curator for the William Davidson Foundation Initiative for Entrepreneurship, I research objects within The Henry Ford’s collections that tell entrepreneurial stories. Most recently, I delved into the Recipe Booklet Collection, which includes recipe booklets and pamphlets from 1852-2006. In researching the many companies represented within the collection I became intrigued by the recipe booklets, and the entrepreneurial story, of the much beloved dessert: Jell-O.
Colorful drawings in the recipe booklet, “Jell-O, America’s Most Famous Dessert,” 1916 THF294400
For more than a century, Jell-O has been served at family gatherings, pot-lucks, and barbeques, becoming an American icon.
Jell-O is made with two primary ingredients: sugar and gelatin. Gelatin is made by extracting collagen from boiled animal bones, hooves, and tissue. Known for its binding capabilities, gelatin has been used as a recipe ingredient for centuries, particularly for molded desserts. Originally, gelatin dishes were most common in wealthy households where servants could be tasked with the time-consuming and unsavory work of making gelatin.
Gelatin is odorless and flavorless, always an added ingredient to a recipe and never a stand-alone dish. Advances in gelatin production eventually led to its packaged powdered form – an innovation that erased the time-consuming preparation and made the product available to nearly everyone. Still, sugar and spices had to be added by the maker. In 1897, Pearle Wait, a carpenter and patent medicine producer, combined fruit flavoring and sugar with gelatin powder to create a pre-packaged fruit-flavored dessert that just required boiling water and some time to cool and set. Pearle Wait and his wife, May, were amazed by the delicious result and the couple believed it would thrive in the packaged food business. May is attributed with having given the Jell-O name to the new product.
Insert within the recipe booklet, “Jell-O Ice Cream Powder: Doesn’t That Look Good?” circa 1910 THF294409
The name “Jell-O” followed a trend at the time of adding an “O” to the end of product names.
With a catchy name and what he thought was a product full of potential, Pearle Wait attempted to sell his new product door-to-door. Unfortunately, Wait lacked the resources necessary to market his innovation, let alone hire salesmen. Less than two years after creating Jell-O, Wait sold the rights to the product and name to a fellow patent medicine competitor, Orator F. Woodward, for $450.
As owner of the Genesee Pure Food Company, Woodward had already experienced success with his health drink, Grain-O. After acquiring the rights to Jell-O, Woodward quickly created advertising for the promising product, but he too struggled to make a profit. He was so frustrated by his lack of initial success that he offered the Jell-O rights to one of his employees for $35. The man refused, which turned out to be extremely fortunate for Woodward. By 1902, his struggling Jell-O business had become a quarter-million-dollar success.
Some believe that this slow start was due to the fact that homemakers prided themselves on their homemaking skills. Ready-made products, such as Jell-O, were looked down upon as too simplistic, requiring no skill. Ironically, the product owed its success to recipe booklets, which provided creative uses for this ready-made product. As early as 1902, booklets were distributed by finely dressed salesmen who went door-to-door on distinctive wagons drawn by well-groomed horses. Once every household in a given area had a recipe booklet, a salesman would go to the local grocer and advise him to stock Jell-O to meet the impending demand. The recipe booklets were a huge success. Jell-O became a household name as homemakers across the country marveled at the “magic” dessert that could be transformed into a colorful dish for any occasion.
Page from the recipe booklet, “Jell-O, America’s Most Famous Dessert,” 1916 THF294401
Jell-O booklets included recipes for a variety of desserts. Some recipes called for additional ingredients of whipped cream, or fresh or canned fruit, while others suggested homemakers use a gelatin mold or specialty serving dishes for a beautiful, sophisticated presentation. 
Recipe Booklet, “The Jell-O Girl Entertains,” circa 1930 THF294510
Jell-O introduced one of its most successful marketing strategies, the Jell-O Girl, in 1904. She helped reinforce the idea that children loved Jell-O and proved that it was easy to make – so easy a child could do it. In this booklet, the Jell-O Girl tells readers that she’s hosting a party and wants to serve her favorite dessert, Jell-O. The booklet includes the Jell-O Girl’s favorite party recipes and describes tips every hostess should know.
Back cover for the recipe booklet, “Polly Put the Kettle On We’ll All Make Jell-O,” 1924 THF294438
Heavy advertising contributed to Jell-O’s success. For some marketing campaigns, Jell-O enlisted prominent artists, including Norman Rockwell and Maxfield Parrish, who designed the image featured here. 
Page from recipe booklet, “Jell-O Secrets for the Automatic Refrigerator,” 1929 THF294522
Although Jell-O became known as “America’s Most Famous Dessert,” it was also suggested as an ingredient in appetizers, molded vegetable salads, and entrées.
Cover and page from the recipe booklet, “New Jell-O Recipes Made with the New Flavor Lime,” Circa 1930 THF294532
In 1897, Jell-O was sold in four flavors: Strawberry, Raspberry, Orange, and Lemon. By 1906, the Genesee Pure Food Company introduced Cherry and Chocolate, with Peach following soon after. Lime Jell-O debuted in 1930.
Page from the recipe booklet, “Polly Put the Kettle On We’ll All Make Jell-O,” 1924 THF294430. Jell-O became a sensation, with factories producing over 1,200 packages per minute by 1924.
By 1923, Jell-O sales had far surpassed the Genesee Pure Food Company’s other ventures, prompting the company to formally change its name to the Jell-O Company. Two years later, in 1925, the Jell-O Company Inc., was sold to Postum Cereal Company, Inc., which would later become part of the large conglomerate General Foods Corporation.
Samantha Johnson is Project Curator for the William Davidson Foundation Initiative for Entrepreneurship at The Henry Ford. Her favorite Jell-O recipe is for what her mother calls “Raspberry Fluff,” made with cottage cheese, Cool Whip, and a dry Raspberry Jell-O package.
making, by Samantha Johnson, recipes, food, entrepreneurship, advertising
Crate Label, “Far West Brand Pears,” circa 1930 THF293059
As Project Curator for the William Davidson Foundation Initiative for Entrepreneurship, I research objects within The Henry Ford’s collections that tell entrepreneurial stories. Most recently, I delved into the Label Collection, which includes labels from alcoholic beverages, cigar boxes, medicines, various food related items, and miscellaneous products. This blog post highlights the West Coast fruit crate labels and canned food labels.
Label Lithography
Can Label, “Defender Brand Tomatoes,” 1913-1918 THF293393
In the late 1800s, the preferred method of printing used to make image-centric labels like these was lithography. This process involved the transfer of an inked image from stone or metal plates to paper via a printing press. Skilled artists drew their images on flattened, smooth pieces of stone – traditionally limestone – to then be inked and transferred. Later, flexible, photosensitive metal plates were used on rotary and offset presses, making the lithographic process more efficient. The artists who worked in this medium were called lithographers. Some of the growers, as well as some of the packing and distribution companies, had their own lithography departments to produce labels. The majority, however, hired lithography companies to create their label designs.
The introduction of color into the lithography process, known as chromolithography, transformed the advertising industry. Multi-colored lithographs involved several transfers of the same image from multiple stones, or plates, each with their own color ink in the desired layout. The more colors included in the image, the more transfers (and stones/plates) required to produce the desired result.
Crate Label, “Atlas Brand Blackberries,” 1916-1930 THF113854
This label for Atlas Brand Blackberries is an example of single-color lithography and was produced through a single ink pass. The shading and variation seen in this image was created by the methods of stippling, linework, and applying different densities of the same color of ink to the page. The stippling method refers to the pattern of dots, which can be seen if you look closely at the fruit depicted on this label.
Can Label, “Holly Brand Peaches,” circa 1916 THF293047
To enhance the attractiveness of a label some lithographers incorporated metallic pigments and dimensional, embossed areas into their designs. Metallic pigments created the shiny golden appearance that can be seen along the edges of this label for Holly Brand Yellow Cling Peaches.
Fruit Crate Labels
Before the 1860s, East and West Coast markets were essentially isolated. Because of differing climates, certain produce was only available to consumers living in the eastern United States during specific seasons while most produce in the West could be grown throughout the entire year. When the transcontinental railroad opened in 1869, eastern markets were opened to the West Coast produce industry for the first time. The railroad, along with the growing canning industry, allowed consumers to enjoy fruits and vegetables year-round – encouraging the establishment of more growers and packing companies in the West to meet the high demand. By the turn of the century and into the early twentieth-century, California fruit growers provided an abundance of fresh fruit to the national markets, transforming the American diet.
With greater competition among growers and packing houses, the crate label became an important marketing tool. At the time, grocers were the link between customers and the products. Grocers obtained their goods from wholesale markets, choosing their products by price and intuition. The label had to stand out and appeal to the grocer who would then buy several crates of the product and sell it in his store. If the grocer heard that customers liked a certain brand over previous ones he’d supplied, he could make sure to purchase that particular brand again, using the crate label for identification.
These fruit crate labels are often stunningly beautiful – more like mini-posters with broad color palettes, incredibly detailed images, and clever brand names. A common feature of label design was an image of where the fruits and vegetables were produced. Customers became enamored with the shining groves of oranges in the West and came to identify certain places with the best produce. Other labels feature popular motifs of the time and allow us to explore the trends in graphic design.
Crate Label, “Orchard Brand Pears,” circa 1920 THF293065
California wasn’t the only state on the West Coast to produce delicious fruit. Washington was known for its many varieties of apples as well as other fruits, including pears.
Crate Label, “Bocce Brand Zinfandel Grapes,” circa 1940 THF293043
C. Mondavi & Sons’ “Bocce” label played up the family’s Italian roots, aligning its product with the quality grapes grown in Italian vineyards. This successful business was established by Cesare Mondavi, a Minnesota grocer and saloon owner who often traveled to California to select and ship grapes back home to make his own wine. After becoming enamored with the California climate, which reminded him of Italy, he moved his family to Lodi in 1923 to open a business growing and shipping grapes. His success allowed him to purchase a winery in 1946, which is still thriving today as C. K. Mondavi and Family.
Crate Label, “Santa Rosa Brand Ventura County Lemons,” copyright 1927 THF293109
This label features the sprawling lemon groves in Oxnard, California. It also features the “Sunkist” logo, which became a popular brand known for its high-quality oranges and lemons.
Canned Food Labels
The process of canning food has been around since the early 19th century, with products used as wartime provisions for French and British armies. Tin cans allowed food producers to safely transport their goods without fear of them breaking – as was common with glass jars and bottles – making cans a more economical container for foodstuffs. While canned foods were introduced to America by the 1820s, the demand for these products came four decades later during the American Civil War.
Unlike glass jars or bottles, which allowed consumers to view the product inside, cans required identification. At first, labels were simply a tool to inform the customers of the product they were buying, who produced it, and where it was produced. As railroad networks expanded in the late 1800s and competition increased, more elaborate labels were created to appeal to customers in new markets across the country. The label became even more important after World War I when customers began selecting products for themselves in self-service grocery stores.
Can Label, “Butterfly Brand Golden Pumpkin,” 1880-1895 THF113859
Can Label, “Butterfly Brand Golden Wax Stringless Beans,” circa 1885 THF113860
Using the same design for several different products became a strategy for helping customers find the brand with which they were familiar. Olney and Floyd’s Butterfly Brand products were easy to identify with their colorful, eye-catching labels and signature butterfly.
Can Label, “Bare Foot Boy Brand Tomatoes,” circa 1910 THF293079
Characters were a common feature in product advertising. The goal was to create an emotional or personal connection between the product and the customer – a practice that is still seen in marketing strategies today.
Can Label, “Lynx Brand Puget Sound Salmon,” 1880-1900 THF109742
As canned goods made their way across the country, certain states became known for specific products. Washington, for instance, was known for its salmon industry and canned salmon was shipped from the Pacific Northwest all across the United States. This beautiful label was created by the Schmidt Lithograph Company – one of the most well-known companies in the lithography industry.
If you enjoyed this small sample of labels, visit our Digital Collections to see other fruit crate labels and canned food labels in our collection.
Samantha Johnson is Project Curator for the William Davidson Foundation Initiative for Entrepreneurship at The Henry Ford.
shopping, by Samantha Johnson, advertising, communication, technology, printing, food, entrepreneurship
As Project Curator for the William Davidson Foundation Initiative for Entrepreneurship, part of my job is to select items related to entrepreneurs within our collection to be digitized. Sometimes this calls for additional research to provide context and significance. Searching for the significance of an object or photograph can often feel like detective work. Sometimes we are able to do some sleuthing and find what we are looking for and other times we run out of leads. Recently, while working with the H. J. Heinz Company Records – the first archival collection selected for this project – we had the opportunity to dig deeper into the significance of a notebook and learn more about its owner.
This notebook containing hand-written recipes from the H. J. Heinz company has been on display at the Heinz House in Greenfield Village for the past several years. Upon getting a closer look, we discovered that there was a name written on the outside: Jn Koehrer.
The cover of the notebook states that it belongs to Jn Koehrer.
Who was this Jn (John) Koehrer? Unaware of any immediate connections to H. J. Heinz, we turned to Ancestry.com, where we discovered that John Koehrer (1871-1945) was listed as a foster son of Heinz’s cousin, Frederick Heinz. Census records noted that he worked for a “Pick Co.” – which we assumed was supposed to say “Pickle Co.” – and that his occupation was that of a “pickler” or a “foreman.” So now we have a connection to H. J. Heinz, but what does his notebook have to do with the company history?
A Google search for “‘John Koehrer’ Heinz” led us to our answer. An Architectural and Historical Survey of Muscatine, Iowa, noted that, “On January 29, 1893, the Muscatine Improvement and Manufacturing Company closed the contract with Heinz to build its first plant outside of Pittsburgh… The three-story brick building… Opened in 1894 under the management of John Koehrer.” There it was! – the reason he had a notebook of recipes, and why it was significant to company history, was because he was to manage the new Heinz factory and needed to make sure he could replicate the products.
Handwritten recipe from the notebook for “Chilli Sauce.” Half-way down the page you’ll notice that the recipe calls for “1/2 pound of xxx.” The three x’s can be found in other recipes too and represent a secret ingredient.
Additional research from online newspaper articles allowed us to discover what was primarily produced at the plant – sauerkraut, horseradish, pickles, ketchup, and other tomato products – and we inferred that the recipes within the notebook would have been fairly simple to produce at the factory. From previous conservation and cataloguing reports, we had dated the notebook to around 1890, which fit perfectly into the timeline for John to have used these recipes in Iowa.
With this new information we are now able to more accurately describe the notebook on display and the research we uncovered can be added to our records for future use. When it comes to historical research, you never truly know what you’re going to find. In this digital age, and with more resources at our fingertips than ever before, more hidden gems like this one can be uncovered – a joy to behold in the history field.
Samantha Johnson is Project Curator for the William Davidson Foundation Initiative for Entrepreneurship at The Henry Ford. Special thanks to Aimee Burpee, Associate Registrar – Special Projects, for helping us uncover the mystery behind this notebook!
19th century, research, recipes, Heinz, food, entrepreneurship, by Samantha Johnson, #Behind The Scenes @ The Henry Ford
Characters Wembly and Boober in a pickle-shaped vehicle Happy Meal toy, 1988. This tie-in dates back to the Fraggle Rock with Jim Henson’s Muppets TV show that debuted in 1983, but more specifically to the Fraggle Rock Saturday morning animated cartoon series that premiered in 1987. THF308669
The Under 3 (year old) toy from the Happy Meal Mac Tonight promotion, 1988. THF319269
Spring-loaded Mario from the Happy Meal tie-in to the Super Mario Brothers Nintendo video game, 1990. THF340965
On June 11, 1979, McDonald’s introduced its first national Happy Meal promotion. Called Circus Wagon, it included six different cardboard boxes designed to look like festively decorated circus wagons. Each box, topped with handles shaped like the familiar golden arches, held a kid-sized meal and included a small toy, or premium, inside. The toys, depicting McDonald’s characters, were simple: erasers, decals for plastic ID bracelets, and “doodler” rulers incorporating different shapes with which to draw along with the measured ruler. Who knew at the time what a phenomenon Happy Meals would become? As of this month, they have been with us for 40 years!
These rubber “Space Aliens,” featured in a 1979 Happy Meal promotion and made by Diener Industries, were also sold at retail stores as novelty pencil erasers. THF175125
Origins
This plastic “McWrist” wallet was part of a 1977 regional test promotion for the Happy Meal concept. THF175122
Although the origins of Happy Meals are a bit murky, McDonald’s officially credits their “invention” to Missouri-based advertising executive Bob Bernstein. After noting the success of a kid-sized meal introduced by a McDonald’s operator in Guatemala and market testing several variations in different cities, Bernstein opted for the Kansas City, Missouri, test version: “a hamburger, fries, soft drink, packet of cookies, and a surprise inside the happiest box you ever saw.”
At the time, Bernstein was convinced that the container for the meal was the most important component. So, he engaged nationally known children’s illustrators to design the graphics, jokes, games, and stories that appeared on the boxes. Who knew back then that it was the “surprise,” the little toy inside, that would be the key to Happy Meal’s success?
One of six stunningly designed boxes from the Star Trek Meal, 1979. THF Z0064838
The Star Trek Meal
The 1979 Star Trek Meal marked a turning point in Happy Meal history, with the first Happy Meal designed to cross-promote a mass media feature, Star Trek: The Motion Picture. In the style of early Happy Meals, the boxes were striking, while the toys inside were still small and innocuous—a space ring, an iron-on transfer, a wrist bracelet, and a paper fold-out board game.
Navigation Bracelet and Starfleet board game from the Star Trek Happy Meal promotion, 1979. THF174603
All Aboard the Birthday Train!
Ronald McDonald driving the locomotive for the 15th-anniversary Happy Birthday Happy Meal train, 1994. THF319287
As McDonald’s began to focus on the toys rather than the boxes and to seek media tie-ins with their promotions, the popularity of Happy Meals grew by leaps and bounds.
In 1994, McDonald’s celebrated the 15th anniversary of its Happy Meals with a special promotion of 15 premiums, each reflecting a different promotion from the previous years. These premiums could be interlocked to create a 15-car circus train—harkening back to the first national Circus Wagon Happy Meal promotion of 1979. Kids were surprised, then delighted, to find that when they moved the train along, each of them would spin, jump, or rotate on its own little train car. The Happy Birthday Happy Meal birthday train, part of The Henry Ford’s large collection of early kids’ meal toys, is featured here in its entirety. So hop aboard for a ride through the first 15 years of McDonald’s Happy Meals!
Barbie and Hot Wheels, Happy Birthday Happy Meal promotion, 1994. THF319277 and THF319286.
These date back to a Barbie-Hot Wheels Mattel tie-in from 1991. The pairing of Barbie and Hot Wheels proved so popular that it returned three times in the early 1990s. This promotion was the first to feature 16 different premiums and the first to offer separate premiums for both girls and boys (though sometimes girls preferred the Hot Wheels to the Barbie). Each original premium came with a coupon for purchasing the full-size toy in retail stores. As part of the birthday train, this Barbie twirled around, while the Hot Wheels car revolved inside the drum.
ET, Happy Birthday Happy Meal promotion, 1994. THF319284
This figure references the 1985 re-release of the 1982 movie ET, The Extra Terrestrial. The 1985 Happy Meal promotion featured four four-color posters that had to be hand-rolled by employees and secured with rubber bands as they would not fit into Happy Meal boxes. All royalties for the original promotion were donated by McDonald’s to the Special Olympics. As part of the birthday train, ET’s neck rose up and down.
Sonic the Hedgehog 3, Happy Birthday Happy Meal promotion, 1994. THF319276
This 1994 promotion was a tie-in to both the release of Sega’s Sonic the Hedgehog 3 videogame (Sonic was created to compete with Nintendo’s mascot, Mario) and the Saturday morning Sonic the Hedgehog cartoon which premiered in 1993. As part of the birthday train, the paper “screen” revealed different scenes as it revolved inside the “television.”
Peanuts, Happy Birthday Happy Meal promotion, 1994. THF319292
This birthday train car commemorates the 1990 Peanuts promotion that featured different Peanuts characters in a farm setting. That series marked the 40th anniversary of the Peanuts cartoon strip by Charles M. Schulz. When pushed along, the organ “pipes” on this train car—shaped like a pack of French Fries—rose and fell. THF319292
101 Dalmatians, Happy Birthday Happy Meal promotion, 1994, THF319280
These figures represent the 30th anniversary re-release of the popular 1961 Disney film, 101 Dalmations. The original 1991 Happy Meal promotion featured four poseable figures, including Cruella de Vil. When this birthday train car was moved, the gift box lid opened and closed.
Cabbage Patch Kids and Tonka, Happy Birthday Happy Meal promotion, 1994. THF319288 and THF319289
These two figures harken back to the Hasbro tie-in from 1992 that featured both 5 poseable Cabbage Patch kids with “real” yarn hair and 5 heavy-duty mini-Tonka utility vehicles. On the birthday train, the Cabbage Patch Kid’s horse rocked while the Tonka truck’s open-box bed lifted and dumped the present out.
Berenstain Bears, Happy Birthday Happy Meal promotion, 1994. THF319290
This birthday train car relates back to the 25th anniversary promotion (1987) of the beloved Berenstain Bear book series created by Stan and Jan Berenstain. Stories about Mama, Papa, Brother, and Sister were also featured on a Saturday morning cartoon beginning in 1985. As part of this train, the seesaw went up and down.
Muppet Babies, Happy Birthday Happy Meal promotion, 1994. THF319291
Jim Henson’s Muppet Babies first appeared in a flashback sequence in the 1984 film, The Muppets Take Manhattan, then were featured in their own Saturday morning cartoon series. The original Happy Meal promotion, with four Muppet characters each on a moving wheeled vehicle, dated from 1987. As part of the birthday train, babies Kermit and Piggy twirled around.
Little Mermaid, Happy Birthday Happy Meal promotion, 1994. THF319283
A Little Mermaid Happy Meal promotion appeared in 1989, tied in with the release of the Disney animated film. The original promotion featured four Little Mermaid-related tub/bath toys. The first Disney tie-in actually appeared in 1987, featuring four activity books of classic Disney films. When this birthday train car moved, Flounder “swam” in circles around Ariel.
Tiny Toons and Looney Tunes, Happy Birthday Happy Meal promotion, 1994. THF319285 and THF 319279
These two birthday train cars represent Warner Brothers promotions from 1991: Tiny Toon Adventures based upon the Saturday morning cartoon of that name and Super Looney Tunes—in which five different Looney Tunes characters came with add-on super-character suits. When the Tiny Toons car was moved, Babs Bunny placed a candle on and off the top of the birthday cake. On the Looney Tunes car, the pair of cymbals that Bugs is holding closed in and out around Daffy Duck’s head.
Caboose, Happy Birthday Happy Meal promotion, 1994. THF319278
The “Happy Meal guys” bought up the rear on the Happy Birthday Happy Meal caboose, 1994. When pushed along, the French Fry’s party horn moved in and out.
Teenie Beanies Conquer All
By 1997, McDonald’s had sold over 100 million Happy Meals. They seemed successful and popular. But then, between the short window of April 11 and May 15 of that year, Teenie Beanies were introduced, taking advantage of the Ty Beanie Babies craze. This promotion blew all previous ones out of the water. Families who had never even visited McDonald’s were suddenly waiting in long lines to order Happy Meals. For many kids who grew up in the 1990s (and their parents), it was the most memorable Happy Meal promotion ever.
1997 Ty Teenie Beanie Babies in their original packages: Patti the Platypus, Pinky the Flamingo, Chops the Lamb, Chocolate the Moose, Goldie the Goldfish. THF175081
This promotion also firmly established the adult hobby of collecting Happy Meal toys. So many adults came in to purchase Happy Meals just to collect the Teenie Beanies—and so much food was wasted as a result—that McDonald’s began, from then on, to charge separately if customers just wanted to buy the toy.
1997 Ty Teenie Beanie Babies in their original packages: Seamore the Seal, Speedy the Turtle, Snort the Bull, Quacks the Duck, Lizz the Lizard. THF175082
While several series of Teenie Beanies were released after 1997, the 10 mini-versions of Beanie Babies from that year were the most successful.
Still Going Strong
Though many other fast food establishments have offered kids’ meals and related premiums, McDonald’s Happy Meals have remained the most enduring and popular. They have not been immune to attack, especially by parents and healthy eating advocates, and there has been recent talk of repurposing kids’ meal toys into apps and digital downloads. Despite these trends, there is no denying the visceral quality of pulling out, unwrapping, and playing with a new Happy Meal toy. For 40 years, they have made kids happy, let parents enjoy their own meals, reflected popular trends, and become an inescapable part of our culture.
Donna R. Braden, Senior Curator and Curator of Public Life, was one of those Moms who actually enjoyed waiting in long lines at McDonald’s for the thrill of getting the latest Teenie Beanies.
childhood, by Donna R. Braden, toys and games, popular culture, restaurants, food
Microwave ovens gained popularity in the 1970s, becoming all but standard in American kitchens by the mid-1980s. These new appliances cooked food differently than conventional stovetop or oven methods, which worked by surrounding food with heat. In a microwave oven, electromagnetic waves caused food molecules to vibrate, creating heat that transferred from the outside to the center of the food.
Foods cooked much faster in microwave ovens than in conventional ones. For example, microwaving reduced the cooking time for a baked potato from 75 minutes to just four. And frozen meat pies, which could take 45 minutes to bake, would be ready after nine minutes in the microwave.
This time-saving cooking method promised convenience, but it took some getting used to, requiring adjustments to cookware and cooking techniques. Glass and plastic transmitted electromagnetic waves in microwave ovens, but metal reflected them, causing sparks that could damage the appliance or even cause a fire. Manufacturers had to develop heat-resistant cookware and cooking utensils safe for use in the microwave.
With specialized cookware and new cooking techniques, Americans could microwave a variety of foods (including fish) quickly, with familiar results. THF174103
In addition to purchasing microwave-safe cookware, Americans needed to learn new cooking techniques. Familiar foods required different preparation -- eggs had to be removed from shells and stirred to break the yolks, and potatoes needed to be pierced before cooking. People also had to change their expectations, as microwave cooking didn’t brown or crisp many foods the way conventional methods did. Meat could be cooked in the microwave -- with varying results. Specialized browning skillets provided some familiar texture and flavor to meats that would otherwise seem limp and unappetizing.
Microwave manufacturers included instruction manuals and recipe suggestions with the ovens they sold. Cookbooks also helped home cooks adjust. Some offered information on how to convert conventional recipes for microwave cooking, while others focused solely on recipes created specifically for the microwave. Two booklets from the collections of The Henry Ford offer a look at the early decades of microwave cooking in America.
Some manufacturers published microwave cookbooks to promote their products. From Freezer to Microwave to Table (1978) encouraged people to use Amana microwaves and freezers and cover foods with Saran Wrap. Recipes in Campbell's Microwave Cooking (1987) called for ingredients made by the Campbell Soup Company.THF275056 and THF275081
Microwave cooking required people to arrange, stir or turn, and cover food differently than with conventional methods. Cookbooks describing these techniques helped Americans adjust. THF275059 and THF275060
This brownie recipe reminded cooks to use heat-resistant glass dishes and included instructions for melting, baking, defrosting, and reheating in the microwave. THF27506
This omelet recipe with an Italian twist emphasized convenience and efficiency. It called for store-bought spaghetti sauce and required only two dishes for cooking--one of which, according to the suggestion highlighted in yellow, could be reused to sauce and serve pasta. THF275089
View these and other cookbooks at the Reading Room in the Benson Ford Research Center, and browse objects related to microwave ovens in our Digital Collections.
Jeanine Head Miller is Curator of Domestic Life at The Henry Ford. Saige Jedele is Associate Curator, Digital Content, at The Henry Ford.
recipes, by Saige Jedele, by Jeanine Head Miller, home life, making, food
