Volume 12 , Issue 38

Home Comfort Cookbook - 1934 Advice To Young Cooks

Do you remember any stories that your grandmother or mother told you of learning to cook on a woodburning Wrought Iron Range, as depicted in the photo image on the left, in the 1930's?

This week we are including advice to young cooks, secrets of good cooking and talk of basic recipes in cooking. Did your mother, grandmother tell you that you should master, become proficient the basic recipes before undertaking the recipes dreivations?

Our "Home Comfort" cookbook says, "Like all other sciences, cooking is governed by well defined rules of practice -- by tried and proven formulae called recipes. In each group or classification, there are what are termed basic recipes from which a wide range of other recipes have been derived.

"For example there are two basic recipes in the cake group cakes with and without butter or shortening. From these two recipes, a wide variety of different cakes may be made by adding or leaving out certain ingredients or quantities, or by the manner of baking. A young cook, especially, should begin with these basic recipes, master them, and become proficient in plain wholesome cooking before undertaking their derivations."

"Home Comfort" cookbook also mentions The Secret of Good Cooking. It states, "The secret of good cooking is: First, be a critical judge -- know excellent cooking from poor cooking; Second, find a fascination in the science, and become thoroughly familiar with what, and what not to do: Third, fid a genuine pleasure in the practice -- mastering the basic recipes and the operation and control of your Range -- and above all, THINK."

Advice to young cooks back in around 1934 went something like this, "A convenient place for everything, and everything kept in its proper place is one of the big secrets in saving steps in preparing a meal. A small table, kept clear of everything except the particular material and utensils being used, is most indispensable to any cook.

"Before commencing to cook, look up the chosen recipe and study it thoroughly. On a slit of paper make a memorandum of the required materials and the quantities called for, and collet the necessary materials and utensils to be used.

"All quantities, liquid and dry, should be measured or weighed exact, for careful attention to details is one of the most important secrets of success in cooking. Young girls, especially, who are just learning to cook, should follow these instructions and not trust too much to luck and memory.

"Luck in cooking is knowing how and being sure quantities, temperatures, and methods of handling and mixing are right, and above all, the proper handling of the Range, which must come from actual practice.

"Use good, dry fuel; keep the reservoir supplied with fresh, clean water; see that the oven heat is at proper temperature for the particular food you are preparing before placing it in the oven; see that the oven is kept properly regulated while cooking; prove to your own satisfaction that the big secret in all cooking is in knowing exactly how. A century ago, no cook was considered proficient under thirty years of age; today (approx. 1934), thousands of girls have become fine cooks at eighteen or twenty.?"   |  View or Add Comments (0 Comments)   |   Receive updates ( subscribers)  |   Unsubscribe

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