"Baltimore's rapid industrial progress is being reflected in growth of population... Allowing this city an annual increase of 16,500 the 800,000 mark will be passed during 1924. Apparently the 1,000,000 mark will be reached at the time of the next census in 1930." — George C. Smith, director of the Baltimore Board of Trade's Industrial Bureau, to the Evening Sun in May 1923At first glance, “Timely Tips for Bakers” looks like any other corporate cookbook aimed at housewives. On the front of the tall thin brochure-sized booklet, a uniformed man holds up a perfect layer cake. The first page features a photograph of the headquarters of “The International Company,” producers of ingredients like “Velvet Egg” and “Eggrowhite” powdered egg products, Sunrise Baking Powder, and “Mex-Val-Ol” vanilla flavoring. Recipes, of course, can be found within.
On closer inspection the recipes call for two and three pounds of flour at a time for cakes and cookies. When I baked the recipe for this post, for “Jelly Roll No. 2,” I had to get out a calculator.
The ample text in the cookbook, most of which extols the benefits of the International Company’s product offerings, also contains some information about the School of Commercial Cake Baking, an experimental bakery where professional bakers from around the country were encouraged to visit to receive instruction in the latest technology and best techniques of cake baking. Presumably, the bakers were encouraged to familiarize themselves with the company’s product line.
In other words, “Timely Tips for Bakers” is meant literally. This is not a book full of tempting cakes for church suppers.
