Comments on: 100 years of Commonsense Cookery

By: Marking time | The Cook and the Curator | Sydney Living Museums

Marking time | The Cook and the Curator | Sydney Living Museums — Thu, 07 Dec 2017 00:03:38 +0000

[…] and played a key role in the founding of the Cookery Teachers Association which published the first Commonsense Cookery Book as an educational text for […]

By: Another year gone | The Cook and the Curator | Sydney Living Museums

Another year gone | The Cook and the Curator | Sydney Living Museums — Wed, 28 Dec 2016 23:31:47 +0000

[…] mentions go to Quong Tart’s tearooms, the Commonsense cookery book, cooking pulses, those intriguing bone plates and grape […]

By: An Easter Simnel Cake from the new gas cooker | The Cook and the Curator | Sydney Living Museums

Wed, 16 Apr 2014 23:32:30 +0000

[…] at the more well known cookbooks in the Rouse Hill collection, from Mrs Beeton through to the Commonsense Cookery Book, there are a host of […]

By: The Cook

The Cook — Tue, 01 Apr 2014 05:21:38 +0000

HI Margaret, Like you, I still flip through my 1980s copy to check ratios for classic dishes – like eggs:milk for custard or Yorkshire puddings etc. I’m working on blancmange recipes for this blog at the moment – see Alison’s comment on blancmange in our “Marching on’ post from March 13. I’m not sure I like the cornflour style that the CSCB purports but will make it in the interests of good research. I do actually like beef tea, especially if its made with good veal jus… I’m yet to try the CSCB recipe.
I’ve now challenged my son to cook something from the centenary edition each week – in fact it’s shepherd’s pie when I get home from work tonight!
cheers, Jacqui

By: Margaret

Margaret — Fri, 28 Mar 2014 03:07:00 +0000

In my early days of teaching as a Home Economics teacher in the late 1970s, the Common Sense Cook Book was the one we always used. I have 2 editions at home from the 1970s and 1980s, still in use for some recipes. I am quite familiar with the methods, and I usually refer to it now for quantities and ratios of ingredients. There are 2 recipes I did not like, but I had to teach back in the 1970s which were blancmange and beef tea. I still cook ox tongue though – a tradition in my family.