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in creator/contributor: "Corbitt, Helen"  
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[Recipe for Matzo Balls]

Description: Typed recipe on a card labeled "Driskill Hotel, Food Service Department--Recipe" listing ingredients and instructions. It is labeled at the bottom as "Matzo Balls," containing chicken fat, matzo meal, parsley, salt, and eggs.
Date: 194X
Creator: Corbitt, Helen
Item Type: Refine your search to only Text
Partner: University of Dallas

[Recipe for Fruit Bavarian Cream Pie]

Description: Typed recipe on a card from Corbitt's personal collection listing ingredients and instructions for "Fruit Bavarian Cream Pie," yielding 8 servings. It contains gelatin, water, milk, sugar, eggs, cornstarch, fruit, whipping cream, and ice cream. A handwritten note at the right says, "Substitute 1/2 cup dark rum for fruit."
Date: unknown
Creator: Corbitt, Helen
Item Type: Refine your search to only Text
Partner: University of Dallas

Helen Corbitt Cooks for Company: March 12, 1974

Description: Program listing recipes during one day of a cooking class held at the Zodiac Room in Neiman-Marcus; it includes ingredients and instructions for each dish, as well as personal commentary or notes from Corbitt. The dishes are: Kir; Crabmeat Lorenzo for Patty Shells; Curried Smoked Turkey with Bacon Curry Sauce; Piperade; Orange Rice; Croque Monsieur; Banana Bran Muffins; and Fresh Fruit with Gingered Cream.
Date: Spring 1974
Creator: Neiman-Marcus
Item Type: Refine your search to only Pamphlet
Location: 32.780555 -96.797342
Partner: University of Dallas

[Recipe for French Cream of Tomato Soup]

Description: Typed recipe on a card labeled "Houston Country Club, Food Service Department--Recipe" listing ingredients and instructions. It is labeled at the bottom as "French Cream of Tomato Soup," yielding 11 gallons, containing butter, onions, carrots, tomatoes, milk, soda, and boiled rice. There are handwritten mathematical notes written by Corbitt around the edges of the card.
Date: 194X
Creator: Corbitt, Helen
Item Type: Refine your search to only Text
Partner: University of Dallas

Trademark Certificate: Helen Corbitt's

Description: Certificate registering a trade-mark for "Helen Corbitt's" written in stylized text, in force from 1951-1971. It includes the official certificate and the application text explaining how the mark has been used.
Date: May 29, 1951
Creator: Corbitt, Helen
Item Type: Refine your search to only Patent
Partner: University of Dallas

[Men's Cooking School, Wednesday, May 13]

Description: Program listing recipes during one day of a cooking class held by Neiman-Marcus; it includes ingredients and instructions for each dish, with a section after each recipe for remarks. The dishes are: Lobster Tail and Chicken Teri Yaki (for 8); Sweet and Sour Sauce; Fresh Asparagus with Lemon Crumbs; Double Sirloin; Veal Piccata; Crab and Artichoke Salad Bowl; Crepes Suzette; and Sauce for Suzette. There are handwritten checkmarks next to many of the recipes and some changes to quantities.
Date: [1959,1964,1970]
Creator: Neiman-Marcus
Item Type: Refine your search to only Pamphlet
Location: 33.846335 -84.363578
Partner: University of Dallas

Entertaining Ideas from Helen Corbitt

Description: Pamphlet containing recipes by Helen Corbitt, including: Artichoke Soup; Carbonade; Veal Piccata; Roast Pork Loin Stuffed with Prunes and Apples; Sautéed Apples; Spiced Squash; Stir Fried Spinach with Brown Butter; Kasha; Monkey Bread; Raspberry Ginger Whip; and Sabayon Sauce. There is an illustration of various foods at the top of each page, around the page number and there is a blank page at the back of the book for notes.
Date: unknown
Creator: Corbitt, Helen
Item Type: Refine your search to only Pamphlet
Partner: University of Dallas

Helen Corbitt Cooks for Company: March 13, 1974

Description: Program listing recipes during one day of a cooking class held at the Zodiac Room in Neiman-Marcus; it includes ingredients and instructions for each dish, as well as personal commentary or notes from Corbitt. The dishes are: jellied watercress soup; rice and cheese casserole; flank steak; ratatouille; apple and watercress salad; filet of sole souffle with shrimp sauce; zucchini fans, parmesan; cole slaw with beer dressing; and lemon floating island.
Date: Spring 1974
Creator: Neiman-Marcus
Item Type: Refine your search to only Pamphlet
Location: 32.780555 -96.797342
Partner: University of Dallas

[Recipe for Cream of Brown Onion Soup]

Description: Typed recipe on a card labeled "Joske's of Houston, Food Service Department--Recipe" listing ingredients and instructions. It is labeled at the bottom as "Cream of Brown Onion Soup," containing milk, salt, flour, oleo, and onions. Corbitt added handwritten notes in the left column for quantities to make a smaller batch than the original.
Date: 194X
Creator: Corbitt, Helen
Item Type: Refine your search to only Text
Partner: University of Dallas

[Recipe for Swiss Steak]

Description: Typed recipe on a pre-printed card for the "Home Economics Tea House" at the University of Texas at Austin. In lists general instructions for cooking Swiss Steak, with salt and pepper, bacon fat, onions, carrots, and tomatoes. Some of the instructions have been corrected in pencil, and there is a note written at the bottom: "Cover [...] Tomatoes salt, and accent."
Date: 194X
Creator: Corbitt, Helen
Item Type: Refine your search to only Text
Partner: University of Dallas

[Recipe for Canadian Cheese Soup]

Description: Typed recipe on a card labeled "Driskill Hotel, Food Service Department--Recipe" listing ingredients with amounts for three different batches (1, 8, or 16 servings) and instructions. It is labeled at the bottom as "Canadian Cheese Soup," containing stock, carrots, celery, milk, butter, cornstarch, onions, flour, spices, and Rarebit of Cheddar cheese sauce.
Date: 194X
Creator: Corbitt, Helen
Item Type: Refine your search to only Text
Partner: University of Dallas

Cooking with Texas Vegetables

Description: Promotional pamphlet describing Helen Corbitt's credentials as a chef and providing recipes from her cookbooks for avocado soup, burgandy onions, carrots in mustard sauce, chicken and tomato crepe, and gazpacho.
Date: unknown
Creator: Texas Agricultural Products
Item Type: Refine your search to only Pamphlet
Partner: University of Dallas

[Recipe for Cream of Fresh Mushroom Soup]

Description: Typed recipe on a card labeled "Joske's of Houston, Food Service Department--Recipe" listing ingredients and instructions. It is labeled at the bottom as "Cream of fresh mushroom soup," yielding 50 1-cup servings, containing mushrooms, onions, fat, flour, chicken stock, milk, and salt. Corbitt added handwritten notes around the text, including quantities to make a 1.5-sized batch, written in the column to the left of the original amounts.
Date: 194X
Creator: Corbitt, Helen
Item Type: Refine your search to only Text
Partner: University of Dallas

Helen Corbitt Cooks for Company: March 11, 1974

Description: Program listing recipes during one day of a cooking class held at the Zodiac Room in Neiman-Marcus; it includes ingredients and instructions for each dish, as well as personal commentary or notes from Corbitt. The dishes are: Mushrooms Au Cresson in Crepes; Sautéed Beef; Chicken Breast Camillo; Salsify Persillade with Snipped Green Beans; Spinach and Grapefruit Salad; Brown Butter French Bread; and Raspberry Mousse with Raspberry Sauce.
Date: Spring 1974
Creator: Neiman-Marcus
Item Type: Refine your search to only Pamphlet
Location: 32.780555 -96.797342
Partner: University of Dallas
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