Mary Ann Pan (1921)

[Ed Keer]

That explains a little mystery I've had: my
mother-in-law calls metal (dry) meauring cups "Mary
Ann cups". Must be from the same company.

Ed

--- Bapopik at AOL.COM wrote:
>    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/


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