The Australian Women's Weekly - - 85 years -

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”.

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