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One-room cookeryGas Council (Great Britain)1950

One-room cookery

1950

Gas Council (Great Britain) · 15 readable pages · 52 recipe records · practical household cookbook for single-room living

From the librarian's dossier · AI-generated, grounded in the scanned text

One-Room Cookery is a slim 1950 British practical guide published by the Gas Council, aimed at people living and cooking in a single room, whether through necessity, single status, or limited means. Rather than presenting an aspirational or comprehensive household cuisine, it focuses tightly on what can realistically be made using a gas ring or small portable oven and minimal equipment. The book walks through the core cooking methods (boiling, frying, grilling, steaming, stewing, roasting, pot roasting, and pressure cooking) and applies them to meat, fish, vegetables, eggs, and simple desserts. It also addresses the practicalities of quick-frozen foods, a notable sign of changing mid-century food technology, and offers guidance on reheating leftovers, a concern for anyone cooking for one without refrigeration. A kitchen cabinet and utensil list, along with illustrations of compact gas appliances, underline its purpose as both a cookbook and a lifestyle manual for economical, space-constrained living. Modern readers will find it a compact window into postwar British domestic life, gas-industry promotion, and the specific needs of single-person households in an era when such living arrangements were treated as a distinct social category worth addressing in print.

The book is organized into two main sections. Section 1 opens with general cookery methods and moves through soup, quick-frozen foods, and the major cooking techniques (boiling, frying, grilling, steaming, stewing, roasting, pot roasting, pressure cooking), then covers meat, fish, vegetables, desserts, and salads in turn. Section 2 narrows into everyday staples: egg preparations in many styles, quick toast-based light meals, sauce-making, beverages, reheating advice, and finally practical kitchen setup guidance with utensil lists and appliance illustrations. The progression moves from broad cooking principles toward smaller, quicker, more improvised dishes suited to a single room.

This is a practical mid-century manual, not a tested modern recipe collection, so cooking times, temperatures, and food safety assumptions (especially around reheating and quick-frozen foods) reflect 1950 British standards rather than contemporary food safety guidance. Measurements and appliance references (gas rings, portable ovens) are period-specific and will need conversion or interpretation for modern kitchens. As with many corpus-derived summaries, section content is mechanically extracted and may omit nuance or context found in the original printed text.

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Recipes from this book

52 records extracted from the text, showing the first 50 in reading order. Each links to a modern interpretation.

French Peasant Soupp. 1Quick Summer Soupp. 2Brunoise (Vegetable) Soupp. 2Creamed Salmonp. 3Fish au Gratinp. 3Kedgereep. 3Kedgereep. 3Jugged Kippersp. 3Finnan Haddockp. 3Soused Herringsp. 3Scalloped Cods’ Roesp. 3Stuffed Baked Codp. 3Haddock Savouriesp. 4Fish Piep. 4Normandy Herringsp. 4Hard Roesp. 4Poached Fishp. 4Cauliflower Cheesep. 5Cheese Potatoesp. 5Tomato Scramblep. 5Macaroni and Cheesep. 5Cheese and Bacon Slicesp. 5Risottop. 6Egg on Spinachp. 6Baked Marrowp. 6Braised Chopsp. 7Liver and Baconp. 7Pot Roastp. 7Pot Roastp. 7Vienna Steaksp. 7Steak and Bean Casserolep. 7Saute Kidneyp. 7Savoury Gammon Rasherp. 7Veal Cutlet a la Neapolitanp. 7Sausage and Macaroni Mouldp. 7Shepherd's Piep. 7Toad-in-the-Holep. 8Strawberry Junketp. 8Prune Whipp. 8Eggless Frittersp. 8Pancakesp. 8Spotted Dickp. 9Spotted Dickp. 9Semolina Puddingp. 9French Salad Dressingp. 9Tangerine Saladp. 9Flemish Saladp. 9Scrambled Eggp. 10Savoury Toastp. 11Tomatoes on Toastp. 11

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15 readable pages. A dot marks pages with recipe records.

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