Mary Ann Pan (1921)

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   I would never pan Mary Ann.  And that Ginger was a biscuit.  But enough of GILLIGAN'S ISLAND.
   The revised OED does not have "Mary Ann pan."  It's listed on the web in the COOK'S THESAURUS.
   Here are some "Mary Ann" trademark records, followed by a Google Group discussion:



Word Mark MARY ANN'S
Goods and Services (EXPIRED) IC 021. US 013. G & S: BASE-METAL PIE PANS AND CAKE PANS. FIRST USE: 19210901. FIRST USE IN COMMERCE: 19210901
Mark Drawing Code (5) WORDS, LETTERS, AND/OR NUMBERS IN STYLIZED FORM
Serial Number 71262310
Filing Date February 27, 1928
Registration Number 0245277
Registration Date August 7, 1928
Owner
Assignment Recorded ASSIGNMENT RECORDED
Type of Mark TRADEMARK
Register PRINCIPAL
Renewal 2ND RENEWAL 19680807
Live/Dead Indicator DEAD


Word Mark MARY ANN
Goods and Services (EXPIRED) IC 030. US 046. G & S: [MOLASSES-CAKES, BREAD,] CRACKERS, [BISCUIT WAFERS , SUGAR WAFERS, CAKES, AND SNAPS]. FIRST USE: 19000301. FIRST USE IN COMMERCE: 19000301
Mark Drawing Code (5) WORDS, LETTERS, AND/OR NUMBERS IN STYLIZED FORM
Serial Number 70041868
Filing Date April 23, 1903
Registration Number 0041868
Registration Date January 12, 1904
Owner (REGISTRANT) NATIONAL BISCUIT COMPANY CORPORATION NEW JERSEY JERSEY CITY NEW JERSEY
Assignment Recorded ASSIGNMENT RECORDED
Type of Mark TRADEMARK
Register PRINCIPAL
Renewal 3RD RENEWAL 19740112
Live/Dead Indicator DEAD


Message 1 in thread
From: Joe Flannigan (an608 at FreeNet.Carleton.CA)
Subject: What in H*** is a Mary Ann pan?
Newsgroups: rec.food.cooking
Date: 1997/08/22

I recently came across a wonderful cookbook from 1955 called "The Duncan
Hines Dessert Book".  It isn't a commercial publication for Duncan Hines'
cake mix.  Duncan Hines was a well-known columnist, writer, restaurateur
and bon-vivant of an earlier era who lent his name to them.

In any event, this book is one of a series in which Duncan Hines publishes
recipes culled from restaurants and inns around North America, as well as
private recipes from doyennes of society.

My problem is that in several recipes he instructs that the batter should
be baked in a Mary Ann pan.  I am guessing that it is either some sort of
muffin (gem) tin, or small-sized kugelhopf-style tins.

Any ideas?

Joe F.
Ottawa/CANADA

Message 2 in thread
From: Dorothy T. Shannon (dshannon at nmsu.edu)
Subject: Re: What in H*** is a Mary Ann pan?
Newsgroups: rec.food.cooking
Date: 1997/08/24

In article <33fde445.21072260 at news.uiowa.edu>, nancy-dooley at uiowa.edu
(Nancy Dooley) wrote:

> >My problem is that in several recipes he instructs that the batter should
> >be baked in a Mary Ann pan.  I am guessing that it is either some sort of
> >muffin (gem) tin, or small-sized kugelhopf-style tins.
> >
> >Any ideas?
>
> If it sounds like it could be a muffin tin, maybe he meant a Madelaine
> pan...those little, shallow sea-shell shapes.
>
> N.

I have had a Mary Ann pan for 49 years.  It is 8 inches in diameter and 4
inches high (about).  The recipe I used was a sponge cake recipe.  The
bottom of the pan  has a 2 inch rise (I don't know how else to describe
it)!  When the cake is done, removed from the pan and inverted, there is
an indentation in the top of the cake.  One can put custard, fresh sliced
peaches, strawberries, etc. into this indentation.  I haven't used mine in
years.  I must root through the garage, and find it.

Dorothy

Message 3 in thread
From: Brian Mailman (bmailman at hooked.net)
Subject: Re: What in H*** is a Mary Ann pan?
Newsgroups: rec.food.cooking
Date: 1997/08/29

Dorothy T. Shannon wrote:
>> I have had a Mary Ann pan for 49 years.  It is 8 inches in diameter and 4
> inches high (about).  The recipe I used was a sponge cake recipe.  The
> bottom of the pan  has a 2 inch rise (I don't know how else to describe
> it)!  When the cake is done, removed from the pan and inverted, there is
> an indentation in the top of the cake.  One can put custard, fresh sliced
> peaches, strawberries, etc. into this indentation.  I haven't used mine in
> years.  I must root through the garage, and find it.
>
> Dorothy

Ahhhh.  I've always called that a "flan mold."  (not to be confused
with the Hispanic custard with the same name, aka creme caramel).

B/