CBC Digital Archives

Dairy delights for the 1950 housewife

The international language of food brings Swiss fondue into the homes of Canadians in 1950. Simplicity at its finest, it may just replace the fondue Canadians usually bake with eggs, stale bread, milk and processed cheese. Food Facts and Food Fashions dishes up the recipe for both and then has something really special for housewives -- a new thingamajig that that squirts out whipped cream! So far it's only in Ontario and Quebec, but at 55 cents a can it might just catch on.
• The term fondue comes from the French verb fondre, meaning "to melt." As Dorothy Batchellor says, this classic Swiss dish makes dunking socially acceptable. It is served in a communal pot with forks to dip cubes of bread into a melted cheese dip. The concept has since been expanded to include many other foods, including melted chocolate with fruit. The rules of etiquette for fondue mentioned in the clip still stand.
Medium: Radio
Program: Food Facts and Food Fashions
Production Date: Jan. 13, 1950
Reporter: Norn Garriock, Dorothy Batchellor, Margaret McDermid
Duration: 8:57
Photo: ©iStockphoto.com/Murat Koc

Last updated: January 25, 2012

Page consulted on March 20, 2013

All Clips from this Topic