Getting Ahead

In 1919, the average housewife had to have at her disposal far more kitchen skills than the average lady today.

For example, she had to know how to remove the brains from a head, pluck out an animal’s eyeballs, and excavate its nose and hairy parts for small bones. She had to be able to peel a tongue and remove all the meat from the cooked head.

Yesterday's housewife did not have the convenience of  canned sheep's head.
This one proudly notes that it contains no preservative. Think about that.  

 She would have learned these techniques by watching her mother, and her mother would have done the same. The house would have smelled of simmering sheep’s head. There was no air conditioning.

That is all.

The Thrift Cook Book, Marion Harris Neil, 1919

Also from this book: Vegetarian Meat, Burnt Flour Soup