Time Machine Tuesday: The Sweeter Side of Colorado History

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)