Food has been a mainstay of
The Weekly since the rst issue in 1933, when a £5 prize was awarded for the best recipe and readers were offered a recipe for “sardine cigarettes, rolled in crumbs and fried in boiling fat”. Since then, the world-famous Test Kitchen has been producing generations of triple-tested family favourites. Designed even from the beginning for busy women feeding a family, easy, cost-effective recipes were presented with decorative ourishes to jazz up these everyday meals.
We take it for granted today but until the 1950s deep-fried food was exotic. Cooking in the French way (above) offered step-by-step instructions and a variety of delights such as “fish pyramids”.