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VINTAGE BAKING SPATULA
ADVERTISMENT
COMPLIMENTS of MUELLER'S BAKERY
7511 COTTAGE GROVE AVE
OLD PHONE TRIANGLE 7151
(EXACT LOCATION UNDETERMINED)
CHICAGOI ILLINOIS
ST LOUIS MISSOURI
OR
BAY HEAD NEW JERSEY
CAKE KNIFE IS ABOUT 12" LONG
c. 1930 +/-
ADVERTISMENT
COMPLIMENTS of MUELLER'S BAKERY
7511 COTTAGE GROVE AVE
OLD PHONE TRIANGLE 7151
(EXACT LOCATION UNDETERMINED)
CHICAGOI ILLINOIS
ST LOUIS MISSOURI
OR
BAY HEAD NEW JERSEY
CAKE KNIFE IS ABOUT 12" LONG
c. 1930 +/-
DEPRESSION ERA AMERICANA
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FYI
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A baker is someone who primarily bakes and sells bread. Cakes and similar foods may also be produced, as the traditional boundaries between what is produced by a baker as opposed to a pastry chef have blurred in recent decades. The place where a baker works is called a bakehouse, bakeshop, or bakery.
The first group of people to bake bread were ancient Egyptians, in 8000 BC.
During the Middle ages, it was common for each landlord to have a bakery, which was actually a public oven; Housewives would bring dough that they have prepared to the baker, who would use the oven to bake them into bread. As time went on, bakers would also bake their own goods, and this is where numerous tricks come in place: for example, Some bakers would have trap doors, that would allow a small boy to pinch off a bit of the dough, where he can sell them off as their own. This practice eventually lead to the famous regulation known as Assize of Bread and Ale, which provided harsh punishments toward bakers that were found cheating. In response, bakers commonly throw in one more loaf of bread; this tradition now exists in the phrase "baker's dozen", which is number 13.
By examining the listed contents of modern breads produced and distributed by major bakeries in the U.S. one almost invariably sees a substantial content of corn syrup (usually high-fructose kind) or honey. In olden times (colonial through about 1950) breads were less sweet.
---------------------
Culinary art is the art of preparing and/or cooking foods . The word "culinary" is defined as something related to, or connected with, cooking or kitchens. A culinarian is a person working in the culinary arts. A culinarian working in restaurants is commonly known as a cook or a chef. Culinary artists are responsible for skillfully preparing meals that are as pleasing to the palate as to the eye. Increasingly they are required to have a knowledge of the science of food and an understanding of diet and nutrition. They work primarily in restaurants, fast food chain store franchises, delicatessens, hospitals and other institutions. Kitchen conditions vary depending on the type of business, restaurant, nursing home etc.
Cuisine (from French cuisine, "cooking; culinary art; kitchen"; ultimately from Latin coquere, "to cook") is a specific set of cooking traditions and practices, often associated with a specific culture. It is often named after the region or place where its underlining culture is present. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws can also exercise a strong influence on cuisine.
History
The foods and methods of preparation traditional to a region or population. The major factors shaping a cuisine are climate, which in large measure determines the native raw materials that are available to the cook; economic conditions, which regulate trade in delicacies and imported foodstuffs; and religious or sumptuary laws, under which certain foods are required or proscribed.
Climate also affects the supply of fuel; the characteristic Chinese food preparation methods, in which food is cut into small pieces before being cooked, was shaped primarily by the need to cook food quickly to conserve scarce firewood and charcoal. Foods preserved for winter consumption by smoking, curing, and pickling have remained important in world cuisines for their altered gustatory properties even when these preserving techniques are no longer strictly necessary to the maintenance of an adequate food supply.
World cuisine is traditionally divided into regions according to the common use of major foodstuffs, especially grains and cooking fats. In Central and South America, corn (maize), both fresh and dried, is the staple. In northern Europe, wheat, rye, and fats of animal origin predominate, while in southern Europe olive oil is ubiquitous and rice becomes important. In Italy the cuisine of the north, featuring butter and rice, stands in contrast to that of the south, with its wheat pasta and olive oil. China likewise can be divided into rice regions and noodle regions. Throughout the Middle East and Mediterranean there is a common thread marking the use of lamb, olive oil, lemons, peppers, and rice. The vegetarianism practiced in much of India has made pulses such as chickpeas and lentils as important as wheat or rice. From India to Indonesia the lavish use of spices is characteristic; coconuts and seafood are used throughout the region both as foodstuffs and as seasonings.
A dish in gastronomy is a specific food preparation, a "distinct article or variety of food", ready to eat.
A "dish" may be served on dishware, or may be eaten out of hand; but breads are generally not called "dishes".
Instructions for preparing a dish are called recipes. Some dishes, e.g. vanilla ice cream with fudge sauce, rarely have their own recipes (and are not found in cookbooks), as they are made by simply combining two preparations.
Naming
Many dishes have specific names (e.g. Sauerbraten), while others are simply described ("broiled ribsteak"). Many are named for particular places, sometimes because of a specific association with that place (Boston baked beans), sometimes not ("alla fiorentina" ends up meaning essentially "with spinach"). Many are named for particular individuals, perhaps to honor them, perhaps because the dish was first prepared for them, perhaps they themselves invented the dish, perhaps because the dish was invented in their kitchens; because of the high level of culinary mythology, it is often hard to tell the difference among these cases.
----------------
Going to Mueller's Bakery on a summer morning has been a tradition for generations of residents and visitors to the charming, resort town of Bay Head at the Jersey Shore. Bay Head's pedestrian-friendly streets make it a favorite for day trippers as well - all year long. Locals and vacationers alike can vouch for the long-standing traditions of waiting for their Sunday crumb cake, or placing their holiday order to ensure they get their favorite holiday baked goods, year after year.
Since 1890 Mueller's has evolved as far as modern baking is concerned, while holding tight to the old-fashioned appeal of yesteryear where service, quality, product and atmosphere exist in a storybook-setting town. The signature product of Mueller's has to be the crumb cake. The original formula is still used and hoards of people come from near and far to get Mueller's crumb. It is shipped all over the world for those who have to have it and can't find anything comparable locally. Shipping can be arranged in-store, over-the-phone, or online.
Mueller's is open from mid-February through December. Make it a point to come out and visit and you'll soon make that visit to Mueller's a tradition of your very own!
The first group of people to bake bread were ancient Egyptians, in 8000 BC.
During the Middle ages, it was common for each landlord to have a bakery, which was actually a public oven; Housewives would bring dough that they have prepared to the baker, who would use the oven to bake them into bread. As time went on, bakers would also bake their own goods, and this is where numerous tricks come in place: for example, Some bakers would have trap doors, that would allow a small boy to pinch off a bit of the dough, where he can sell them off as their own. This practice eventually lead to the famous regulation known as Assize of Bread and Ale, which provided harsh punishments toward bakers that were found cheating. In response, bakers commonly throw in one more loaf of bread; this tradition now exists in the phrase "baker's dozen", which is number 13.
By examining the listed contents of modern breads produced and distributed by major bakeries in the U.S. one almost invariably sees a substantial content of corn syrup (usually high-fructose kind) or honey. In olden times (colonial through about 1950) breads were less sweet.
---------------------
Culinary art is the art of preparing and/or cooking foods . The word "culinary" is defined as something related to, or connected with, cooking or kitchens. A culinarian is a person working in the culinary arts. A culinarian working in restaurants is commonly known as a cook or a chef. Culinary artists are responsible for skillfully preparing meals that are as pleasing to the palate as to the eye. Increasingly they are required to have a knowledge of the science of food and an understanding of diet and nutrition. They work primarily in restaurants, fast food chain store franchises, delicatessens, hospitals and other institutions. Kitchen conditions vary depending on the type of business, restaurant, nursing home etc.
Cuisine (from French cuisine, "cooking; culinary art; kitchen"; ultimately from Latin coquere, "to cook") is a specific set of cooking traditions and practices, often associated with a specific culture. It is often named after the region or place where its underlining culture is present. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws can also exercise a strong influence on cuisine.
History
The foods and methods of preparation traditional to a region or population. The major factors shaping a cuisine are climate, which in large measure determines the native raw materials that are available to the cook; economic conditions, which regulate trade in delicacies and imported foodstuffs; and religious or sumptuary laws, under which certain foods are required or proscribed.
Climate also affects the supply of fuel; the characteristic Chinese food preparation methods, in which food is cut into small pieces before being cooked, was shaped primarily by the need to cook food quickly to conserve scarce firewood and charcoal. Foods preserved for winter consumption by smoking, curing, and pickling have remained important in world cuisines for their altered gustatory properties even when these preserving techniques are no longer strictly necessary to the maintenance of an adequate food supply.
World cuisine is traditionally divided into regions according to the common use of major foodstuffs, especially grains and cooking fats. In Central and South America, corn (maize), both fresh and dried, is the staple. In northern Europe, wheat, rye, and fats of animal origin predominate, while in southern Europe olive oil is ubiquitous and rice becomes important. In Italy the cuisine of the north, featuring butter and rice, stands in contrast to that of the south, with its wheat pasta and olive oil. China likewise can be divided into rice regions and noodle regions. Throughout the Middle East and Mediterranean there is a common thread marking the use of lamb, olive oil, lemons, peppers, and rice. The vegetarianism practiced in much of India has made pulses such as chickpeas and lentils as important as wheat or rice. From India to Indonesia the lavish use of spices is characteristic; coconuts and seafood are used throughout the region both as foodstuffs and as seasonings.
A dish in gastronomy is a specific food preparation, a "distinct article or variety of food", ready to eat.
A "dish" may be served on dishware, or may be eaten out of hand; but breads are generally not called "dishes".
Instructions for preparing a dish are called recipes. Some dishes, e.g. vanilla ice cream with fudge sauce, rarely have their own recipes (and are not found in cookbooks), as they are made by simply combining two preparations.
Naming
Many dishes have specific names (e.g. Sauerbraten), while others are simply described ("broiled ribsteak"). Many are named for particular places, sometimes because of a specific association with that place (Boston baked beans), sometimes not ("alla fiorentina" ends up meaning essentially "with spinach"). Many are named for particular individuals, perhaps to honor them, perhaps because the dish was first prepared for them, perhaps they themselves invented the dish, perhaps because the dish was invented in their kitchens; because of the high level of culinary mythology, it is often hard to tell the difference among these cases.
----------------
Going to Mueller's Bakery on a summer morning has been a tradition for generations of residents and visitors to the charming, resort town of Bay Head at the Jersey Shore. Bay Head's pedestrian-friendly streets make it a favorite for day trippers as well - all year long. Locals and vacationers alike can vouch for the long-standing traditions of waiting for their Sunday crumb cake, or placing their holiday order to ensure they get their favorite holiday baked goods, year after year.
Since 1890 Mueller's has evolved as far as modern baking is concerned, while holding tight to the old-fashioned appeal of yesteryear where service, quality, product and atmosphere exist in a storybook-setting town. The signature product of Mueller's has to be the crumb cake. The original formula is still used and hoards of people come from near and far to get Mueller's crumb. It is shipped all over the world for those who have to have it and can't find anything comparable locally. Shipping can be arranged in-store, over-the-phone, or online.
Mueller's is open from mid-February through December. Make it a point to come out and visit and you'll soon make that visit to Mueller's a tradition of your very own!
(THIS PICTURE FOR DISPLAY ONLY)
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