Sugar Frosting

The National Sugar Refining Co. of N.J., 1932

Early in the twentieth century this brand turned the name of a nipping-at-the-nose winter demon into a cheerful kewpie, personifying the snowy whiteness of its product.

When this booklet's inner pages are opened, a cutout at the fold displays a Jack Frost image printed on the inside covers.
As is so often true of old giveaways, the print quality is impressive. Like the front cover border, this background is embossed metallic silver.

The "really unusual recipes" pitch is interesting. From the inside front cover—

They are something different. Each one has been tested by people who love good things to eat and we have included in this booklet only those recipes where the verdict rendered was, "Mmmm, isn't that good!"

The secret of them all is that they are simple recipes and if followed exactly, can be made by the most inexperienced cook. Unusual and perfectly delicious results are obtained, through the choice of different kinds of Jack Frost Sugars. These recipes illustrate perfectly how the right kind of Jack Frost Sugar in the right place makes eating an exciting adventure instead of a routine activity.

Perhaps it was a subliminal approach, for a sugar company to persuade home cooks that these recipes were especially refined.

And it may well have reflected the early twentieth century popularity of tea rooms. Luring customers with creative décor and atmosphere, tea rooms seem to have led the way to eating place as special destination, according to Jan Whitaker's book. Menus consisted of "dainty" specialties, billed as intriguingly unique—even if most establishments served pretty similar items.

Of the eight pages of recipes, here's another sample—
The brand still exists, although it's part of a newer conglomerate. Instead of the old, androgenous kewpie, the logo character now is a blandly generic elf.