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Home Cooking 4

Household Science and Arts, 1913

Fida | Jun 19, 201501:14 PM

I just dug out a little instruction book, by Josephine Morris, a century old, for explaining things to proper young ladies. It's mostly cooking, but also explains the difference between coal, oil, and gas stoves, and how to sweep a carpet in the days before vacuum cleaners (in case you're wondering, you scatter little torn pieces of damp newspaper across the carpet, then broom-sweep).

All kinds of interesting bits - like how often they were using double-boilers, that there are no herbs/spices mentioned at all, except parsley. Fascinating that most things are cooked longer (boiling rice for 30 minutes, pasta for 25 minutes, asparagus for 20 minutes). Mutton, we're told, is more nutritious than lamb. There are exactly two recipes for chicken, roast and fricassee. There are six recipes for potatoes, but no recipes for green vegetables, with the assumption that they will all be boiled.

And here are two breakfast menus:

Lamb chops
Fried potatoes



Bon appetit!

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