With the new year, I’m moving to 1924 cookbooks. I’m re-energized by the opportunity to explore “new” hundred-year-old cookbooks.

By 1924, more cooks were getting gas and electric stoves, and cookbooks were addressing their challenges as they learned new cooking techniques. The New Home Cook Book noted on the cover that it included a cooking guide for “wood-fire, gas, and electricity.”  Cooks apparently found it challenging to know how long foods should be cooked, so the book included a table that could be used for tracking cooking times, temperatures, and the oven rack used.