2 Betty Crocker All-Time Best Recipes The History of Food: 1910s Old-world heritage vs. newly formed unity (aka melting pot) + World War I rationing Lasagna with American cheese What’s happening around us (and what tickles our taste buds) has transformed our eating choices over the past century. Take a peek at how we’ve been eating over the past 100 years. 1960s Showy French food, soul food and anything you can light on fire Jacqueline Kennedyish Betty Crocker circa 1965 1950s Fill-you-up meals from prepackaged foods and renewed interest in foreign cuisines from returning GIs Betty Crocker’s first Picture Cook Book introduced 1940s Protein-stretching meals, rationing and substitutions Mock Apple Pie (crackers replace apples) Eggless cakes, sugarless cookies 1930s Cookbooks suggest shortcuts for cooking, economical recipes and direction for wives to “powder their noses“ before serving the meal How Much? A quart of milk cost 14¢ 1920s Prohibition meets speakeasies; culinary experimentation with foreign foods after soldiers return from the war Soft drinks were gulped down like never before Betty Crocker Is Born. She is created to reply to cooking- and baking-related questions received from consumers. Pineapple upside- down cake Chop suey with ground beef How Much? A loaf of bread cost 3¢ Meatless meals and casseroles to make meat go farther Backyard Symbol of American Status The Grill Themed dinners popular for entertaining 1955: Betty Crocker or June Cleaver? Fondue, steak Diane and bananas Foster A Sign of the Times Tea sandwiches, chafing-dish recipes Cocktails All the Rage Martini, old fashioned, Manhattan, etc. 1936: First official portrait of Betty Crocker is released. BCBAZ21.5A_BestofBetty_FM_Timeline_me0609.indd 2 6/9/11 4:48 PM