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Adversity & Resilience: Food
In the Kitchen - Queensland Times, 29 August 1923, Weights and Measures: Simple Accessories.
- Sixty drops of liquid makes 1 teaspoonful
- Two teaspoonsful make one dessertspoonful
- Two dessertspoonsful make one tablespoonful
- Four tablespoonsful make one wine glass or 2 ounces
- One common tumbler (drinking glass Ed.) holds half a pint
- A full tablespoon of flour makes (approximately) 1 ounce
- A quart of flour makes one pound
It was suggested to:
Have a slate hanging in the kitchen in a handy place with a pencil attached, and as necessary duties flash through one’s mind they can be jotted down if one is not ready to do them just at the moment. Then it is so useful too, when ordering goods, if things that are required are marked down as soon as the need is discovered, the risk of forgetting when the order man calls is obviated.
Meat was considered to be the most important food in the average Australian home in the early 1930s. An article in the Queensland Times on 15 June 1931 noted that economical meals needed to be nourishing and that fresh fruit and vegetables were often cut out to save money. Tea was a common refreshment particularly when guests arrived, as can be seen in the 1928 advertisement below.
