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Food & Drink I Tried Cooking Like a 1940s Housewife. Here's What Happened

17:32  12 march  2018
17:32  12 march  2018 Source:   tasteofhome.com

Insanely Easy Weeknight Dinners To Try This Week

  Insanely Easy Weeknight Dinners To Try This Week Every week, we're delivering five easy-to-make, insanely delicious dinners, so you can put that takeout habit on hold.

Try america' s #1 cooking magazine! Real home cooks share their best family favorites in every issue of Taste of Home. Turns out, I 'm more like a 1940 s housewife than I thought! By Julia K. Porter, Freelance Writer.

Grabbing a copy of Mastering the Art of French Cooking and pulling out my computer to watch old episodes of The French Chef, I prepared myself to make six authentic French recipes in a week with Julia’s help and guidance. Here ’ s what happened

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In the first couple decades of the 20th century, many women worked primarily in the home, taking care of children and making meals that took a lot of time to prepare. But when World War II hit, many women took on new positions once reserved for men, and therefore, cooking changed...permanently. With less time to cook and more rationed foods, making many of the traditional recipes was out of the question, so quick and easy dishes became the new norm.

Cozy Up With A Bowl Of Philly Cheesesteak Soup

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I ’d try to do what my female ancestors had done for years and years before me : I ’d be a housewife and put cleaning my house and caring for my husband first for 10 long days. I realized that I actually did enjoy my shopping more as a “ housewife ” because I felt like less of a mess.

I decided to try out several slow- cooker dog food recipes for my meal-loving pups. Here ’ s how it went. I was given the green light on all three meals but included a few vet notes within the cooking instructions below for owners to consider before making these on their own.

As a kid, I heard my grandmother talk about the interesting "new" recipes of the '40s—and I started chatting with a lady at the nail salon about these dishes just last week. I decided to give some of them a try. This is what I made.

Woman with open refrigerator © Photo: Shutterstock/Everett Collection Woman with open refrigerator

Meat Loaf

Though I'm not a fan of anything with the word "loaf" in it, my husband loved the traditional meat loaf I made. With simple ingredients including: ground beef, bread crumbs, onions, and ketchup, this is an easy and quick meal to cook. Many of the 1940s meat loaf recipes I found included the option to use onion soup if onions weren't readily available, meaning you could easily have all of the ingredients on hand for a flavorful, protein-packed meal for your family.

What is Cacio e Pepe, and How Do I Make It?

  What is Cacio e Pepe, and How Do I Make It? What is Cacio e Pepe, and How Do I Make It?This Roman ‘mac and cheese’ couldn’t be easier to prepare, or more delicious.

Find out what cooking was like a century ago. Try america' s #1 cooking magazine! Real home cooks share their best family favorites in every issue of Taste of Home.

Retro-spective the decades past: Cooking in the 1940 s . And why is she his "little" wife ? Well never mind about that, for now, we would like to know what makes the old gal so very clever! Many of you housewives already know of this change. Here at COTE BROS, INC. we've worked

Oslo Meal

In the 1940s, people were concerned that children might lack nourishment due to the scarcity of fresh foods available. A lot of folks had their own gardens to ensure that they would have fresh produce. Consisting of lettuce, cheese, cucumber, carrots and bread (served separately), these experimental meals meant to ensure kids got enough nutrients were served as school lunches. And it worked! Parents, I'll be frank: This is basically what toddlers eat. Mine refused the cucumber and tomato, but it was still a super quick and easy meal because no preparation was necessary!

Farmhouse Scramble

I'll be honest, I waste leftovers and sometimes toss out food that goes bad. As my grandmother said, a 1940s homemaker would never let anything go to waste! Her farmhouse scramble is super healthy, as you scramble eggs and then toss in leftover veggies (and cheese if you have it). Quick, easy, delicious and perfect for those of us watching our weight!

Cook Your Veggies Faster—And With Less Fat—Using This French Technique

  Cook Your Veggies Faster—And With Less Fat—Using This French Technique The words “French cuisine” don’t exactly conjure up images of slim and trim meals—perhaps it’s something about all that butter, wine, and cream. But there is a lesser-known cooking technique straight out of culinary school handbooks that not only helps you cut calories and fat in stovetop vegetable cooking, it can save you time, too. This simple technique doesn’t require any special skills, and the only “special” pieces of equipment you’ll need (other than your pan and a wooden spoon) are a piece of parchment paper and a pair of scissors. How to Make Roasted Salmon, Oranges, Beets, and Carrots This sheet pan main is as elegant as it is easy. Serve on any weeknight, or for guests with a whole-grain side and seasonal salad. The name of the game is “cartouche,” and that’s the word for the shape you’ll make with the parchment paper. A cartouche is essentially a makeshift lid for your sautée pan with a small hole cut out of the middle. (Here’s a helpful video on how to make one). When you add vegetables to the pan along with a generous splash of liquid, placing a cartouche on top—instead of a lid—allows the liquid to evaporate in a slow and controlled manner. Meanwhile, the liquid acts as a conductor of heat, cooking your vegetables faster than dry heat, such as roasting. You’ll want to keep the heat at a moderate simmer to optimize the cooking/evaporation time. Test for doneness by removing the cartouche and poking a paring knife into one.

If you’re trying to cut back on eating out, or just need some motivation, here ’ s how to motivate yourself to make dinner. For years I avoided freezer cooking like the plague! Using more can change the chemistry of a recipe and it could flop. To keep that from happening , my suggestion is to start with

I Lived Like A 1950' s HOUSEWIFE For 24 HOURS!SweetEmelyne' s . Brighter Day In Your Kitchen * American housewife in the 1950' s * Cooking MovieOld & New Cookery .

Waste Not Soup

Speaking of wasting food, I talked to a few people raised in the 40s and they remembered their moms just tossing food scraps in a pot and making soup out of it. The woman at the salon lovingly referred to it as "waste not soup." I tried this with some ingredients I had that would have also been available to women in the 1940s. Using ground beef, chicken broth, tomatoes and veggies, I tossed these items together, and the result was really yummy and, again, healthy!

This experiment lead me to realize that I'm not that different from women of the 1940s! I'm a working mom with a hectic schedule, but I'm still eager to get dinner on the table for my family. Overall, I learned that cooking a nutritious meal doesn't have to be expensive or time-consuming to be delicious. Because the thing we're really after is more time with the ones we love.

Related Gallery: Our Most-Shared Vintage Recipes

I Tried the Viral Red Wine Spaghetti Recipe, and Here's What Happened

  I Tried the Viral Red Wine Spaghetti Recipe, and Here's What Happened I Tried the Viral Red Wine Spaghetti Recipe, and Here's What HappenedSince both cooking spaghetti in tomato sauce and Martha Stewart's one-pot pasta hack turned out to be total failures, I had to see if the same was true for Food and Wine's spaghetti cooked in red wine. Spoiler alert: it was the opposite. Thousands of people, like me, were intrigued by the publication's recipe video that went viral on Facebook, so I had high hopes that the pasta would taste as delicious as it looked. The verdict is in, and all I can say is this fast and easy dish will no doubt be added to my regular dinner rotation.

As I was grocery shopping, something I only do when forced by a Seamless.com outage, my best friend Brooke Peterson happened to call. After this experiment, I feel inspired to write my own cookbook with personal photos and notes included… I just wouldn’t recommend anyone actually try cooking

We gave it a week, seven different recipes, and here ’ s what happened Which, I actually like goat’s milk in some things, but I ’ve admittedly never tried it in a smoothie. I was kind of a bummer, because it was the last banana in the house , too.

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