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"...the home is undergoing an evolution...much of the work and most of the waste of old methods in the kitchen are saved by using the prepared foods that are becoming increasingly numerous and popular....let us welcome this new development of canning, cooking and food manufacture."

Good Housekeeping, 1901

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1910s Kitchen.

1900-1909 PANTRY.

1900-1909 New Cooking Gadgets.

Electric toasterDrip coffeemaker
Egg beater with perforated bladesThermos bottle
Tea bagsDixie cups
Bakelite handles

1900-1909 New Foods

Instant coffeeDecaffeinated coffeeHershey chocolate bars & kisses
Barnum Animal CrackersTriscuitsCanned tunafish
Ice cream coneBanana splitPuffed rice
Post ToastiesFrench's Cream Salad MustardCliquot Club Ginger Ale
Canada Dry Pale Ginger AleOvaltine"Hot dog" named
Bleached flourHydrogenationNutritious benefit of rice germ discovered

1900-1909 New Food Companies

Duffy-MottBattle Creek Toasted Corn FlakeSheffield Farms
DrakeSunshine BiscuitPlanters Nut & Chocolate
KraftRafettoHolly Sugar
Continental CanAmerican Can CompanyCorn Products Refining

1900-1909 Food Industry Beginnings

US Food and Drug ActKerr lidsCoffee in vacuum tins
Homogenized milkSoda fountains & soda jerksCoin-operated restaurant
Cream of Wheat National ad
(Ladies Home Journal, 1902)
Hershey ad (McClure's, 1902)Oranges name-branded 1907

1900-1909 Farming Progress

Concrete grain elevator replaces woodSteam tractors for threshing machines


Cheese Straws
Roll piecrust dough the same thickness as for pies. Cut in strips from six to ten inches wide and cut the strips into straws or sticks a quarter of an inch in width. Lay upon baking sheets, leaving a space between the straws a third the width of the straws. Grate rich cheese, season to taste with salt and red pepper and scatter thickly over the straws and the spaces between them. Put in the oven where the greatest heat will be at the top and bake ten or fifteen minutes. Cut the cheese in the center of the spaces between the straws, remove from the baking sheet with a limber knife and pile tastily on a plate. Good Housekeeping Everyday Cook Book, 1903. Recipe by Emma P. Ewing.

Ingredients. - Ling, breadcrumbs, herbs, butter, pepper and salt.
Wash the fish and cut it in slices. Butter a shallow dish, put over some breadcrumbs, lay over the slices of fish. Season well with herbs, pepper, and salt, and add a little vinegar and water. Cover with a layer of crumbs, put small pieces of butter over the top, and bake in a slow oven from ¾ to 1 hour. Mrs. Beeton's Cookery Book, 1905.


Apple Charlotte.
Apples, castor sugar, grated lemon rind, butter or nutter, bread-crumbs or Granose flakes.
Bread-crumbs make the more substantial, granose flakes the more dainty, charlotte. Use juicy apples. "Mealy" apples make a bad charlotte. If they must be used, a tablespoon or more, according to size, of water must be poured over the charlotte. Peel, core, and slice apples. Grease a pie-dish. Put in a thin layer of crumbs. On this dot a few small pieces nutter. Over this put a generous layer of chopped apple. Sprinkle with sugar and grated lemon rind. Repeat the process until the dish is full. Top with crumbs. Bake from 20 minutes to half an hour. When done, turn out on to dish, being careful not to break. Sprinkle a little castor sugar over. Serve hot or cold. Boiled custard may be served with it.The Healthy Life Cook Book, 1908.

Bombay Pudding.
Cook a heaped tablespoon of semolina in ½ pint of mild to a stiff paste. Spread it on a plate to cool. (Smooth it neatly with a knife.) When quite cold, cut it into four. Dip in a beaten egg and fry brown. Serve hot with lemon sauce. This may also be served as a savoury dish with parsley sauce. the quantity given above is sufficient for two people. The Healthy Life Cook Book, 1908.

development of electric kitchen appliances in the home.
The transition into electricity in the kitchen and dining room:
Here is an 1901 dining-room table with griddle
and electric coffee pot being introduced.
Note the wire coming down from the ceiling.
There was a preference of wanting to cook at the table.
The progress of the early 1900s was exciting
but now the American culture is taking a swing back
valuing farmer's markets and slow foods.


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