Summer (Cooking) School is in Session, Part 1: A Few Food Lessons in Domestic Science

The spring semester is over, but summer school has begun here at Virginia Tech. If that reminds us of anything, it’s that we’re ALWAYS learning. So, this week, we’re looking at Twenty Lessons in Domestic Science by Marian Cole Fisher, published in 1916. We won’t look at all 20 (and honestly, we almost weren’t going make it past the awesome diagrams in Lesson One!), but we may also revisit this book in the future!

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There are a few pages before the actual lessons start, covering basics like cooking methods, budgeting, and rationing (although not in the war-time sense we’ll see this concept used staring the following year during World War I). And, there’s a table of “Important Equivalents to Memorize.”


Then there’s Lesson Number One: Function of Foods. Which includes some awesome charts from the USDA

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And here are a few pages from Lesson Number Three: Cakes and Their Process, which is where we start to get to some actual recipes!

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If you’re interested in the rest of the lessons, you can see this item in its entirety on Special Collection’s digital platform. It was part the more than 200 titles relating to food history that have been digitized. We also have two copies of the print volume in the collection, too, if you want to see it in person. (Or, you can wait and see if we add some more in the future!) For now, just remember it’s 1 1/2 teaspoons of baking powder to 1 cup of flour for your biscuits, muffins, and quick breads. Oh, and frosting goes well on just about anything sweet–right? 🙂


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