Edwardian Interiors: The Kitchen

The kitchen was not a place where design details were considered important to a home owner, but to the housewife, the cook, and the chef de cuisine of a large hotel, its layout and equipment were of the utmost importance. In the 1907 edition of Mrs. Beeton’s Household Management, noted that the requisites of a …

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Fascinating Women: Agnes Marshall

During the late Victorian era, the name of Mrs. A. B. Marshall could be found fixed over the door of her large cooking school and employment agency on Mortimer Street, in culinary magazines, on cooking utensils, cookbooks, food products, supplies, and cross-country lectures. By the time of her death in 1905, she had sunk into …

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The Art of Composing a Menu

Hosting a dinner party required more than an elegant setting and congenial guests, it required the host or hostess’s utmost skill in planning a menu. The general serving pattern was hors d’oeuvres, soup, fish, entree, removes, meat, salad, savoury, sorbet, dessert, but the best planners and cooks knew which dishes would complement during a long …

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