20 Clever Cooking Tricks Only '50s Housewives Knew (And We Forgot)

My mother's recipe cards said "bake in a moderate oven" and never gave a number, because in 1962 every woman in Ohio already knew what that meant. Here are 20 old fashioned kitchen skills that went out of American cooking inside one generation, and the product that replaced each one. I am Barbara Vance and I have cooked out of the same tin of cards in Piqua, Ohio since 1974. They belonged to my mother, Ruth Ann. Butter the size of an egg. A soft dough. Bake until it smells done. None of it is in a modern cookbook and all of it still works. I read her pie crust card out loud, straight through, exactly as she wrote it in pencil. Then the twenty things that card assumed you already knew and never once said. Three of the twenty she had wrong, and I point straight at them as we reach them. One of them I did her way for eleven years before I found out. And there is one word written down the margin of that card, in capitals, underlined twice by a woman who never underlined anything in her life. It took me nineteen years to work out what she meant by it. Tell me in the comments what state you are watching from, and one thing somebody taught you in a kitchen along with who they were. I read every single one. Four years of these written down, four hundred and some, failures marked as failures. My daughter said nobody would buy it. I had it made into a book anyway: [LINK] #oldfashionedcooking #vintagerecipes #kitchentips #baking #grandmasrecipes old fashioned cooking tips, lost kitchen skills, vintage recipes 1950s 1960s, how to cream butter and sugar, old fashioned pie crust, moderate oven temperature, room temperature ingredients, oven hot spots, sifting flour, cooking before measuring spoons