Archive for the 'Cooking' Category

Correct use of Condiments 1930

Condiments, Their Use and Abuse
FRANCE IS THE LAND OF THE FLAVOR and the sauce. Few articles of food are there regarded as sufficient unto themselves.
Writers in other lands, jealous, doubtless, of the well-deserved reputation of the French for toothsome cookery, have slyly suggested that this is because the foodstuffs of that land, flavorless in themselves, [...]

Hot-weather Food 1930

Hot-Weather Food
ADVICE about eating in hot weather is given as below in the London Daily Mail (Continental edition) by Sir W. Arbuthnot Lane, English surgeon and president of the New Health Society. He writes:
“If you want to derive the maximum health benefit from the summer weather you must pay particular attention to your diet. With [...]

Cooking While Driving 1930

COOKING WITH AUTO EXHAUST
Meals can literally be cooked on the run through the use of an automatic cooker described in Modern Mechanics (Minneapolis, June). We read:
“The cooker is mounted on the rear bumper of the motor tourist’s car, and an extension from the exhaust pipe connected up with it, as shown in the insert. The [...]

Chemically Ripened Fruit 1927

CHEMICALLY RIPENED FRUIT
TO DYE GREEN FRUIT is illegal, but it may be “chemically ripened,” it would appear, by the use of certain gases, as reported editorially in The Journal of the American Medical Association (Chicago). We read:
“The rapid ripening of fruits by gases of incomplete combustion has been known for ages; long ago the Chinese [...]

Rabbit Cooking Recipes from 1918

Rabbits may have been a problem in the U.S. and Australia in the first half of the 20th century, but they also provided an important food source for poorer families.
These article from the Ladies Home Journal offers lots of different recipes for cooking rabbits.
JACK RABBITS have for many years been regarded as pests in the [...]

Creole Cookery of Old New Orleans 1923

WHAT the Latin Quarter is to Paris, the Vieux Carre is to New Orleans, a spot unique, distinctive and alluring; and here are to be found the French Market and the many restaurants where, as of old, though not quite the same, one may partake of those dishes which have had almost as much to [...]