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Modern Homemakers: Eggs for Lent

What do women want? In 1945, CBC broadcasters were asking that question — at least in terms of radio and television programming. As the Second World War ended and Canada's postwar boom began, happy homemakers heard Kate Aitken's cold remedy or tips on how to make a pizza pie. But as the cheery '50s got on, women listeners requested more intelligent programming. They began to learn about setting up a theatre company and hear frank discussion about what going through a divorce was really like.

This time of year requires a little creativity on the part of the modern homemaker. Today is Friday, and it's also Lent in the Roman Catholic calendar. That means no meat -- and a good excuse for home economist Bea Millar to devise innovative egg recipes. In this clip of CBC Television's Cuisine 30, Millar whips up soft-cooked, fried and scrambled.

Millar also deciphers the mysteries behind a poached egg: The raw egg has to be fresh -- bring it home directly to your fridge -- and a bit of vinegar helps the whites stick together. But the baked egg is something really special, as Millar explains, "for Sunday morning breakfast as just a quick change." 
. Cuisine 30 went on the air in 1960 at 1:30 p.m. (PST), broadcasting out of Vancouver. The show aired for most of the 1960s. It was about food and cooking, presented by a different Vancouver home economist or culinary expert each week.
. In its second year, the program began an on-screen display of its recipes after requests from viewers.

. The show made a real effort to include interesting dishes from around the world, including: Omlette Frittata, Veal Goulash with Noodles, Broiled Salmon Steak Provençale, Lamb Chops Wananapu and Hawaiian Chicken.
. In another clip from Cuisine 30 in 1962, Vancouver cooking expert Mona Brun prepared traditional Jewish latkes and cabbage rolls.
Medium: Television
Program: Cuisine 30
Broadcast Date: April 1, 1960
Guest(s): Bea Millar
Duration: 7:49

Last updated: March 11, 2013

Page consulted on December 6, 2013

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