amylsacks' photos with the keyword: windmill

I don't know where I got this particular fold-out, and I can only guess about the year. It appears to be promoting rolled oats (or oat malt, or oat flakes) for use in cereals, baked goods, and soups.

Frappes of some kind or another were everywhere in the 1950s. Do they even still exist?

Personally, I'd choose the drink that was 50% dairy. That way, I'd be less inclined to fall flat on my butt after a couple of sips.

From the looks of all the debris below, it must have been quite a wild weekend at the mill. Front and back covers of an eight-page promotional published by National Distillers Products Corporation, New York, N.Y. (Originally posted to flickr on June 27th, 2011.)

"Holland Cheese Hors D'Oeuvres: make plenty, guests love them. 1/4 C finely chopped walnuts 3 C finely grated imported Holland Edam or Gouda cheese 2 tsp prepared mustard 2 T chopped parsley 1/4 C sweet butter 1/4 C mayonnaise 2 drops Tabasco 6 Vienna rolls "Saute' walnuts in a little butter until golden. Drain on paper towels until cool. Soften butter. Add cheese, mayonnaise, mustard, Tabasco, and parsley to butter. Beat with an electric mixer until well blended. Stir in walnuts. Cut and set aside ends from rolls. Pull out as much of roll centers as possible. (Save to use as bread crumbs.) Roll shells should be no more than 1/8" thick. "Fill the roll shells with cheese mixture. Replace ends and wrap each roll in heavy-duty aluminum foil. Freeze overnight. Let rolls stand at room temperature about 20 minutes before slicing. Cut slices about 1/4" thick. Serve at once. Makes about 6 dozen hors d'oeuvres."