It always is complicated to travel with a baby. Here’s some tips that were in a 1924 magazine.

Planning for Baby’s Vacation: Hints for the Journey

The following are good rules for the baby’s vacation, as indeed they are for the proper conduct of his life no matter where he may be:

1. Keep the baby quiet, clean and contented.
2. See that his feeding comes at regular hours.
3. Have his naps come at the same time and last for the same duration each day.
4. See that his milk supply is pure and safe. Keep the milk clean, covered and cold. It should never be allowed to be warmer than fifty degrees Fahrenheit, until it is finally heated for use.
5. Dress the baby lightly and in the simplest possible clothing.
6. Protect the baby from flies, mosquitoes and other insects.
7. Do not let anyone outside of the family handle the baby.
8. Keep the baby out-of-doors as much as possible. Let him learn to sleep out-of-doors if it can be arranged.
9. Remember that no matter where you may take your baby his health and comfort will depend upon what you do for him rather than upon the way in which he travels or the kind of place in which you spend your holiday.
10. While you are traveling have everything that you will need for the baby easily accessible and where you can get at it at a moment’s notice.
11. And finally remember that, generally speaking, babies do not need vacations, but if it seems necessary or wise to take them on one there need be no fear of any bad consequences as long as the simple methods of baby care are followed.

Ladies Home Journal (May, 1924)

A hundred years ago technology was rapidly changing. By 1924 many homes had electricity, and lots of electric appliances were available in stores (or through mail order catalogs). One appliance was the electric table stove.

I love to have friends over and cook a meal together. If I’d lived back in 1924, here’s how it could be done using a table stove:

Buffet Spreads Made Perfect

For the woman who entertains informally a delightful acquisition is the combination table stove. Constructed with a double set of heating coils between which the toast drawer or the waffle iron may be inserted, it is possible to cook something over the top grill while other food is browning beneath in the lower grill. All these things can be done at the same time, but it requires more time than if just one thing is being cooked, because this device depends upon a single lamp socket for available electricity, and just so much heat and no more can be procured. When three pieces of work are attempted the heat must necessarily be divided among the three.

The electric table stove is just the things on which to cook the evening spread of chicken a la King, shrimp wiggle or any other favorite creamed dish. Get ready  beforehand a tray filled with everything which will be needed for your cooking, with all ingredients measured out. Sometimes it adds to the interest to leave one or two tasks undone as seen in the illustration. The mincing of the green pepper and the opening of the can of fish have been left for the guests to do, thus making the affair as informal as possible –usually the most successful kind of entertaining. While the foundational white sauce is being made in the deep pan placed on top of the grill stove, the slices of bread may be toasted in the toaster drawer.

Ladies Home Journal (February, 1924)

When baking, many cooks a hundred years ago used a variety of informal ways to figure out whether an oven was very hot, hot, or less hot. However, times were changing and recipes were beginning to indicate the temperature that should be used. This was confusing to some cooks. The April, 1924 issue of Ladies Home Journal advocated for the use of oven thermometers. Here’s a few excepts:

Taking the Hazards and Heartaches Out of Baking: Oven Thermometers Save You Time and Money

Commercial bakers have been using temperature methods these many years in order to produce uniform baking results, while the majority of women who do their own baking still depend upon the hit-or-miss way of oven regulation. The housewife who has used the same range for a long period of time usually judges fairly well, but the inexperienced cook is completely at a loss when she is told to thrust her hand in the oven and count ten, or given some other antiquated method of judging heat.

No longer need women employ such indefiniteness for there are on the market at the present time small portable oven thermometers, reasonably durable in construction, which make guess work in baking a thing of the past, and put the home kitchen on a par with the scientifically correct bakeries of commercial use.

One can depend on the results every time. There is no chance for burnt or underdone food, once you have learned the control of your oven by temperature. This means a real saving in money because food is not wasted. There’s an added saving, too, for one never need worry about results.

Temperature can play a large part in accomplishing perfection in cake baking. A dependable recipe and painstaking mixing are essential, but more cakes are spoiled in the baking than in any other way. This because, by the ordinary method, there has been no way of being absolutely sure that your baking oven today was just like it was yesterday. Luck, good or bad, is a nonessential factor in cake baking if the temperature method outlined is adopted. It becomes an accurate science in which the terrors of possible failure have no place. Different types of cake batter require baking at different temperatures, but the size and depth of the pan also have their effect.

Does anyone host formal dinners anymore? I don’t. They seem like something from the past – though apparently formal dinners were on their way out even a hundred years ago. Here’s what it said in a 1924 cookbook:

A formal dinner is an expensive and elaborate affair not to be undertaken unless one has at her command plenty of help and plenty of money. Very few really formal dinners are given nowadays except in those circles of society where the rigors of etiquette are punctiliously observed. We live in an informal age, and yet through all our informality we observe, generally, more rules of correct usage than the average family has ever done before. That is, there are more of us trying to follow the rules of good manners and consideration (upon which quality all good manner are built) than was the case when one element of society lived and moved by rule, and the rest of it went as it pleased.

The Modern Priscilla Cook Book: One Thousand Home Tested Recipes (1924)

Organ meats were more popular a hundred years ago than what they are now. I don’t have a clue where to buy many of the glands and organs described in a 1924 cookbook.

A hundred-year-old promotional cookbook for Crisco shortening had drawings showing how to measure a spoonful (or a half- or quarter-spoonful) of shortening. I knew that the spoon should be scaped to accurately measure a spoonful of shortening. I never would have thought of cutting lengthwise for 1/2 spoonful.

It was expensive to print color pages in a book in 1924. Apparently the cookbook publisher thought that directions for measuring a spoonful of shortening was a high-interest topic. Who would have guessed?

Time to make doughnuts. It will be Fasnacht Day next week. Here’s what I wrote back in 2022:

When I was a child growing up in Pennsylvania, Fasnacht Day (the day before Ash Wednesday) was always a day when we ate doughnuts. Fasnacht Day was supposed to be a day to eat indulgent foods before the beginning of Lent – and doughnuts with their sugar and fat were considered the ultimate in indulgent foods. It is also known as Fat Tuesday or Shrove Tuesday.

A Hundred Years Ago, February 27, 2022

Sometimes it’s tricky to make good doughnuts. Here are a few tips in a hundred-year-old cookbook for frying crullers, doughnuts, and fritters:

CRULLERS, DOUGHNUTS, AND FRITTERS

Facts to Remember

The products of deep fat frying have a reputation for indigestibility which is deserved only when there is something wrong with the procedure. One difficulty is that under certain conditions food absorb more fat in frying than can be easily taken care of by the digestion, and another, that at a certain temperature, differing with each kind of fat, a change takes place which develops an indigestible product called acreolin. This is recognizable by its acrid odor. Fat should never if used after it has reach this point.

The temperature of the fat is of upmost importance in frying. If it is not hot enough the food absorbs fat; if too hot the outside browns before the inner part is thoroughly cooked. A thermometer is essential for the inexperienced cook in controlling the temperature, and it is advisable in any case.

Next to the frying temperature, experience in handling the dough is the most important part of doughnut making.

Dough which has been chilled can be more easily handled and absorbs less fat than the same dough at room temperature. In putting doughnuts into the fat, have the part which has been next to the moulding board uppermost.

Only a few doughnuts or fritters should be fried at one time, because the cold dough cools the fat rapidly.

Fried foods should be drained on absorbent paper.

There is no marked difference in the amount of absorption power for the various fats and oils in common use.

Modern Priscilla Cook Book: One Thousand Home Tested Recipes (1924)