Salutations from the blog of a satisfied customer.
The Daily Mail Cookery Book certainly excelled in its mock duck recipe. However- as you can see- the final product was less like carnivorously tucking into roast duck and more... well herbivore to be exact.
This recipe differs in layout to those which we have previously experienced. The books release in 1919 may in part be implicated in the change of layout. As the British public saw the back of the First World War, the never ending battle for food and recipes with which to entice the family did not falter.
This editor has innovatively decided to display the ‘Ingredients’ in a separate section to ‘Method’. This divides the materials that need to be sourced from the instructive sentences. By doing so, the author immediately creates a clear and distinctive recipe which is both easy to follow and pre-empts the shopping list. The Method section is also far longer than those of the previous recipes, adding more verbs and adjectives such as ‘lightly’, ‘slowly’, ‘sprinkled’... and even the odd conjunctive such as ‘or’ and ‘but’. These points, factored together, create an altogether different recipe experience.
Whilst the ‘mock’ food itself can be regarded as exotic; the writer ensures that, the leeway’s in the recipe all result in a similar dish, and factors in both time and resources. This writer uses chatty colloquialisms which draw the reader in to a sense of friendship with her. She takes pains to explain to her reader, or expand on details which she thinks they may find confusing; for example in the final sentence on ‘Scrap fat’. This engendering of readership friendship creates a bond which teaches without being patronising. It also marks the first in our series of books to cater for the housewife with un-assumed cooking skills.
The Daily Mail Cookery Book certainly excelled in its mock duck recipe. However- as you can see- the final product was less like carnivorously tucking into roast duck and more... well herbivore to be exact.
This recipe differs in layout to those which we have previously experienced. The books release in 1919 may in part be implicated in the change of layout. As the British public saw the back of the First World War, the never ending battle for food and recipes with which to entice the family did not falter.
This editor has innovatively decided to display the ‘Ingredients’ in a separate section to ‘Method’. This divides the materials that need to be sourced from the instructive sentences. By doing so, the author immediately creates a clear and distinctive recipe which is both easy to follow and pre-empts the shopping list. The Method section is also far longer than those of the previous recipes, adding more verbs and adjectives such as ‘lightly’, ‘slowly’, ‘sprinkled’... and even the odd conjunctive such as ‘or’ and ‘but’. These points, factored together, create an altogether different recipe experience.
Whilst the ‘mock’ food itself can be regarded as exotic; the writer ensures that, the leeway’s in the recipe all result in a similar dish, and factors in both time and resources. This writer uses chatty colloquialisms which draw the reader in to a sense of friendship with her. She takes pains to explain to her reader, or expand on details which she thinks they may find confusing; for example in the final sentence on ‘Scrap fat’. This engendering of readership friendship creates a bond which teaches without being patronising. It also marks the first in our series of books to cater for the housewife with un-assumed cooking skills.
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