This is a copy of American Cookery, Vol. XXVI No. 7, February 1922. It’s a very staid, stoic, little magazine.
The magazine was published by the Boston Cooking School of Culinary Science and Domestic Economics. It was at this school where culinary pioneer Fannie Farmer enrolled in 1887 at the age of 30, and then took the position of Principal in 1891. After leaving the school she published her famous cookbook, The Boston Cooking School Cookbook in 1896.
This issue has recipes, menus for “A Week in February” covering breakfasts, dinners, suppers, and desserts, articles, and editorials.
There are a couple of short stories as well. One of these is titled “Mistress of the House” by Alice Margaret Ashton, where “Aunt Ruby” bestows her homemaking wisdom on the “Bride-Next-Door”:
Aunt Ruby: “Every young housekeeper learns if she really tries”
Bride-Next-Door: “You’ve given me hope, anyway. I’m going straight home and scrub potatoes to bake for supper and to make out my list of ‘morning chores’. And maybe, if I keep on learning, I’ll finally come to be really mistress of my house, as you are of yours.”
The combination of the articles and recipes, along with the write-in ads, how-to’s, poems, and humorous anecdotes remind me a lot of Yankee Magazine. It’s a charming little time capsule!
- This recipe is from the American Cookery/Boston Cooking-School Magazine. The recipe is presented below as it appears in the magazine.
Cream one-half a cup of butter; add, gradually, one cup and one-half of sugar, three-fourths a cup of milk, mixed with three eggs, well beaten; lastly, add two cups and three-fourths of flour, sifted with three teaspoonfuls and three-fourths of baking powder. Bake in two round, layer-cake tins. Put raspberry jam between layers and sprinkle top with powdered sugar.