One of the more unconventional items in the Western History & Genealogy Department’s archives is the recipe notebook of Sol H. Burke  (1907-1974), a candymaker who was employed at Baur’s Candy Company in Denver. Included in the notebook are recipes for favorites like taffy, caramel corn, and peanut brittle as well as unusual treats including chocolate-dipped apricot, almond, and orange candies (called “Alcots”) and a drink concoction known as “Egg Lemonade.” As the notebook dates from 1942, some recipes are noted as being “war batches.” Sugar rationing during World War II not only affected household kitchens, but also limited the amount of sugar confectionaries could purchase. Recipes were tweaked with substitutions to make sugar go further.
The O. P. Baur Confectionary Company was founded by German immigrant Otto P. Baur in the early 1870s. Initially a confectionary and ice cream parlor located on Curtis Street, the company expanded into the restaurant business during the 1940s and 1950s. By the late 1960s, the company fell into financial trouble, and the original store at 1512 Curtis Street shut its doors in January 1970. Although you can no longer pop down to Baur’s for a bag of Rum Crystal Cuts (hard candies, that is), these classic recipes live on at WHG in the Baur's recipe collection (-M2076).