This Valentine’s Day you may find yourself the recipient of candies or cupcakes, or might be planning a special dessert to go with a romantic dinner. Today is also “Fat Tuesday.” Desserts and sweets have long been a part of American culture. But how has our sweet tooth changed over the last century? The following publications from the Colorado State University (formerly Colorado Agricultural College) Extension offer a look at desserts through the years. Which of these do we still make today, and which have fallen out of favor? (hint: do you even know what a junket is? I had to look it up. It’s a custard made from curdled milk).
- Principles of Making Fruit-Jellies (1925)
- Cooking for a big crowd? Dessert (and other) recipes for 50 or more people, Roaring 20’s-style: Serving in Large Quantities (1925)
- The Influence of Various Factors, Including Altitude, in the Production of an Angel Food Cake (1930)
- Simple Desserts (1930)
- Baking Quick Breads and Cakes at High Altitudes (1932)
- Baking Angel Food Cake at Any Altitude (1935)
- Preparing and Baking Yellow Sponge Cake at Different Altitudes (1940)
- Mile-High Cakes (1954; available for checkout in print)
- Cookie Recipes from a Basic Mix for High Altitudes (1975)
- Making Jellies at Home (1990)
- Quick Mixes for High Altitude Baking (1992)
- Fruits of Your Labor: A Cookbook for Windbreak Fruits (1998)
- Candy Making at High Altitude (2012)
Technical Services Librarian at State Publications Library
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