Kitchen Rules and Cooking Tips from an Era
The text provides practical kitchen guidance on budgeting seasonal produce, water use for vegetables, proper frying temperatures, and planning meals. It covers serving suggestions for salads and garnishes, meal structuring, and recipe timing, with emphasis on oven or stove compatibility and accurate frying temperatures using a thermometer or bread test.
No Trouble And Delicious Fried Doughnuts And More
A vintage home frying guide describes crusty doughnuts fritters and fried foods. It lists ingredients and steps for batter, fruit and vegetable fritters, and note on sugar, with frying at 375 degrees F and draining on paper.
Final day of Kitcheneering course at Woman's Club
Mrs Helen Brown McMillen head of the Safe way Stores Homemakers Bureau outlines a dramatic final session of the Kitcheneering class. The program features full meal planning, meat dish demonstrations, and the preparation of 35 dishes with practical stove usage tips. Attendance at one o clock is urged for the two o'clock start, with radio and bureau follow ups for year round learning.
MENTIONED IN THIS ARTICLE
Helen Brown McMillen
Safeway Stores Homemakers’ Bureau
Woman's Club
Safeway
Oakland
Spinenpiers
Sirloin and Porterhouse Etiquette From Royal Tongues
The traditions credit King Henry VIII with naming sirloin after knightly rebuke to a roast. Another tale attributes porterhouse to Martin Morrison of New York who cut a sirloin roast into steaks at his Porter and Ale House, boosting popularity and naming the cuts.
MENTIONED IN THIS ARTICLE
Henry VIII
England
Porterhouse
Porter & Ale House
Martin Morrison
New York
Also Mentioned on This Page
Hestess
Safeway ‘Stores Homemakers’ Bureau
Fritter Batter
America
Morten
Hal
Lan Awn
van Camp
van Camp’s
Indianapolis