National News of Interest to Farm Women By Alice Gram, Washington Representative of The Farmer’s Wife News from Washington was a monthly column published in The Farmer’s Wife. Below is a bulleted list of topics covered in this article: The value of a college education in 1921 is spelled out in dollars and cents by […]
Visiting family or friends for the holidays in the 1920s required advanced planning and preparation for the would-be travelers as well as the hostess. Overnight stays were often necessary due to long slow travel times. Being a good house guest (in any decade) includes politeness, courtesy, good manners, and a general thoughtfulness for the hostess […]
“Pies, plain old fruit pies anyway, were not In during the Sixties: too simple, too old-fashioned, too uncreative. But there was a class of pie that a modern gal could serve and still be considered a go-go gourmet. These acceptably chic pies almost always had a crushed graham cracker or cookie crust and were fill […]
My recent cookbook reading has me focused on deviled eggs — those rich, creamy ovals of savory goodness that speak to us of Easter egg hunts and summer picnics. A Dollop of Mayonnaise A Dollop of Mayonnaise In today’s kitchen, mayonnaise is the prescribed ingredient to moisten and bind mashed egg yolks for Deviled Eggs, […]
“Letters from Our Farm Women” was a long-running column in THE FARMER’S WIFE – A MAGAZINE FOR FARM WOMEN. To encourage submissions, the magazine awarded a prize of ten dollars (a value of over $140 today) for the best letter published each month. All other letters published, about five per issue, earned a three-dollar prize. […]
Hello, again History Lovers, Planning a kitchen garden to grow enough for a family’s immediate needs as well as plenty to be preserved against the scarcity of winter and early spring is the advice offered by The Farmer’s Wife–A Magazine For Farm Women in February 1922. Self-reliance was essential for farm families in order to […]
Hello History Lovers! Inhaling droplets spread by coughing, sneezing, speaking, singing, or close face-to-face contact is the leading mode of respiratory disease transmission. No, I’m not just speaking about Covid-19. I’m talking about centuries-old contagious diseases that spread into the early twentieth century — tuberculosis, smallpox, diphtheria, and others. The Spanish Influenza, however, came seemingly […]
“It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato”. Lewis Grizzard A recipe from Irma Rombauer’s Joy of Cooking 1974 called French Tomato Salad has been the inspiration for a a flavorful addition to my catered salad bars. The recipe calls for six thinly sliced tomatoes arranged overlapping on a serving […]
“Letters from Our Farm Women” was a long-running column in THE FARMER’S WIFE – A MAGAZINE FOR FARM WOMEN. To encourage submissions, the magazine awarded a prize of ten dollars (a value of over $140 today) for the best letter published each month. All other letters published, about five per issue, earned a three-dollar prize. […]
Apricots — the fruit that’s preserved for later. I remember the year I turned eleven as the apricot summer. The neighbor’s lone apricot tree bloomed its heart out and blessed the earth with a plethora of fruit. Everyone around was invited to help themselves to the apricot bounty, but my mother was the only one […]
Heaven is a homegrown cucumber. ~Alys Fowler Cucumbers taste like summertime. Simply sliced with a sprinkling of salt or added to a green salad they are a refreshing bite. We are all familiar with the classic Cucumber Salad made with slices of fresh cucumber marinated in vinegar and salt and pepper. Its a recipe that […]
Hello, again History Lovers, Every once in a while an article comes along that fairly jumps off the page with enthusiasm and character. So it is with this article submitted by Martha Elizabeth (sadly no last name nor where she was from was given) to The Farmer’s Wife–A Magazine For Farm Women in 1922. With […]
My recent cookbook reading has me focused on deviled eggs — those rich, creamy ovals of savory goodness that speak to us of Easter egg hunts and summer picnics. A Dollop of Mayonnaise A Dollop of Mayonnaise In today’s kitchen, mayonnaise is the prescribed ingredient to moisten and bind mashed egg yolks for Deviled Eggs, […]
Every spring, when I was a kid, my mom would make Creamed New Potatoes and Peas. My siblings and I loved it. Recently, I started wondering about the history of this dish — did the world know about Creamed New Potatoes and Peas or was it just a regional dish developed here in potato-growing country. […]