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Pull up a chair and dust off your apron it's time to test your inner mid-century homemaker!

How many of these tried-and-true kitchen techniques and definitions do you remember from Mom’s old recipe box?

Kitchen Know-How

1. Non-fat dry milk" (also called nonfat dry milk solids or just dry milk in vintage recipes) refers to dehydrated skim milk—milk from which nearly all the fat and water have been removed, leaving behind a dry powder. It was used to extend fresh milk, add nutrition, and improve texture in baking and cooking.

Essential Mid-Century Cooking Techniques

  1. Canning and Preserving
    Safely storing fruits, vegetables, and jams in jars for year-round use—requiring precision and patience.

  2. Blanching
    A quick boil followed by an ice bath to lock in color and texture—essential for freezing garden veggies.

  3. Roasting
    Mastering tender, flavorful meats like pot roast or whole chicken, often with careful basting.

  4. Frying
    Perfecting crispy fried chicken, donuts, or hash browns—maintaining oil temperature was key!

  5. Broiling
    Cooking under intense heat for quick-seared meats or seafood without overcooking.

  6. Pressure Cooking
    A wartime and post-war favorite for speeding up tough cuts of meat or beans—tricky but efficient.

  7. Gelatin Setting
    Balancing flavors and textures in Jell-O salads or aspics, often with decorative molds.

  8. Casserole Layering
    Building hearty, balanced dishes using canned goods, noodles, and creativity.

  9. Whipping
    Achieving stiff peaks with cream or egg whites by hand or with an early stand mixer.

  10. Sauteing
    Quick cooking in a skillet—timing was everything for tender veggies or meats.

  11. Folding
    A delicate technique to keep whipped ingredients light and airy in cakes or mousses.

  12. Poaching
    Gently cooking eggs or fish in simmering water without breaking or overcooking.

  13. Freezing
    Using emerging freezer technology to preserve foods or craft homemade ice cream.

  14. Marinating
    Tenderizing tougher cuts of meat with flavorful soaks—essential for stretching wartime rations.

  15. Mold Shaping
    Creating eye-catching presentations with meatloaf, icebox cakes, or gelatin molds.

    Kitchen Secrets from the Past

cakemaking tips
kitchen abbreviations

FAQ

Retro Recipe Questions

Recipes:

Q1: Are these recipes authentic vintage or modern interpretations?

A: The recipes are a mix of authentic vintage recipes and carefully curated vintage inspired recipes.

Q2: Can I contribute my own vintage recipes?

A: Absolutely! I encourage our community to share their cherished vintage recipes. You can submit them through my contact section located on my homepage.

Q3: Can I request a specific vintage recipe to be featured on the site?

A: Yes! Feel free to suggest your favorite vintage recipes through my contact section located on my homepage.

Printable & Shop Help

Digital Downloads:

Q1: What types of digital downloads do you offer in your shop?

A: The digital downloads include vintage recipe cards, kitchen-themed printables, and curated collections.

Q2: How do I access my digital downloads after purchase?

A: Once you complete your purchase, you'll receive a confirmation email with a link to download your files.

Q3: Are the digital downloads printable?

A: Yes, all my digital downloads are designed to be easily printable at home or through a professional printing service.

If you're not familiar with sending files over to a printing store like Staples contact me, I do custom orders.

Just Curious?

General

Q:1 Are you a professional baker or something?

A: No, I’m a home baker and cook testing and documenting vintage recipes with photographs and blogs providing a fresh perspective.

Q2: I have a specific question that's not covered here. How can I contact you?

A: Feel free to reach out through my contact section located on my homepage.

classic tuna casserole

Ready To Put These Tips To Good Use With Four Mid-Century Classic Recipes

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