Whys of Cooking

In 1911, Procter & Gamble introduced Crisco, and American kitchens changed forever. Janet McKenzie Hill, one of the era's most respected cooking instructors, wrote this book to guide home cooks through the revolution. She traces the surprising history of vegetable shortening, explains why it was hailed as miraculous, and shows readers exactly how to incorporate this newfangled ingredient into their daily cooking. But the book does far more than recipes: Hill offers practical wisdom on arranging the "modern" kitchen, planning meals, and serving them properly, whether you have help or you're doing everything yourself. The chapter on "when you don't have a maid" captures a transitional moment when more women found themselves managing households without domestic staff. This isn't just a collection of recipes; it's a window into how early twentieth-century Americans navigated modernity in their own kitchens. For food historians, vintage cookbook collectors, and anyone curious about the domestic roots of modern American cooking, Hill's guide remains unexpectedly fascinating.