|Title||Ad, magazine: Which kind of Coconut Pie? Franklin Baker's Coconut. LHJ, Dec. 1928.|
|Object Name||Ad, Magazine|
|Collection||Hoboken Manufactured Products Collection|
|Credit||Museum Collections. Gift of a Friend of the Museum.|
|Scope & Content||
Magazine advertisement: Which kind of Coconut Pie? Franklin Baker's Coconut. December 1928.
Full page color ad published in Ladies' Home Journal, December 1928, page . Leaf as removed from publication, 10-7/8" wide x 14-1/8" high.
Franklin Baker was located in Hoboken as stated in the ad. Text is in notes.
LADIES' HOME JOURNAL December, 1928
Which kind of Coconut Pie?
Three delicious ways to vary this rare tropic flavor
WHEN you think of serving coconut pie, has it ever occurred to you to combine its sunny tropic goodness with other flavors — the dark, smooth richness of chocolate, the sweet tang of butterscotch? To blend its friendly sun-sweetness with juicy fruits —the fragrant pineapple, the delicate apricot; or even the familiar fruity apple?
Coconut itself is a marvelous tropic food. Its creamy meat is stored with fragrance. It has a rare, delicious, intriguing flavor. And men especially love it.
Baker's Coconut is prepared with extraordinary care to preserve this flavor in all its marvelous freshness. From the finest tropic groves the Franklin Baker Company gathers only the most carefully ripened, choice nuts. Grown high under tropic suns, the fragrance of exotic blossoms, lush soil and warm air is stored cool and deep in their tough brown husks!
Swift steamers bring them to America, where the creamy meat, still succulent with sweet juices, is immediately taken out, shredded, and packed moist and fresh—every bit of native flavor retained.
When you open the package the tender juicy shreds are crisp and moist as though you had just scooped them from the shell. Think of this fresh goodness every time you order your Baker's Coconut from your grocer.
Coconut Custard Pie
Recipe from Vanity Fair Tea Room, New York City, where coconut dishes are made in the manner of the old South.
Vanity Fair Coconut Custard Pie: (Filling) 2 cups milk, 1/2 cup sugar, 1/2 cup Baker's Canned Coconut, Southern-Style, 3 eggs, teaspoon vanilla, a pinch of salt. Beat eggs, add sugar, coconut, milk. Pour mixture into pastry shell and bake yi hour. All measurements are level.
Coconut Chocolate Pie
Combine 6 Tb. flour, 3/4 c. sugar, 1/2 t. salt, 3 squares Baker's Unsweetened Chocolate. Add 2 c. scalded milk. Cook in double boiler until thick, stirring constantly. Pour some of mixture over 2 egg yolks slightly beaten, return to pan. Add 1 c. Baker's Coconut, cook 3 to 4 min. Add 1 t. vanilla. Cool. Pour into 9-inch pie shell. Make meringue of 4 Tb. sugar and 2 egg whites, stiffly beaten. All measurements are level.
Hawaiian Fruit Pie
Combine 1/2 c. flour,1 c. sugar, 1/2 t. salt, add 2 c. scalded milk; cook in double boiler till thick, stirring constantly. Pour some of mixture over 3 slightly beaten egg yolks, return to pan. Cook 3 minutes. Add 2 Tb. butter, 2 Tb. lemon juice, 1 c. grated pineapple, 1 c. Baker's Coconut. Cool, pour into baked shell. Make meringue of 3 egg whites stiffly beaten and 6 Tb. sugar. All measurements are level.
Baker's Southern-Style, the new moist-packed kind in tins—as soft and delicious as if you had just scooped it out of the shell yourself
Baker's Premium Shred, in triple-sealed, stay-fresh packages, the familiar kind, improved to keep its tenderness and sun-rich flavor.
[depiction of packaging]
c [copyright] 1928, P. Co., Inc.
Franklin Baker Co., Inc., Hoboken, N. J.
__ Please send me recipe book (free). __ I enclose 10 cents for a half-size trial can of Southern-Style. (In Canada—send to Franklin Baker, Limited, 812 Metropolitan Building, Toronto 2, Ontario.) Print name and address—mark x for choice
|Year Range from||1928|
|Year Range to||1928|
Franklin Baker Company
|Caption||Baker's Coconut ad, Ladies' Home Journal, Dec. 1928|
Business & Commerce