The old saying goes that behind every great man stands a great woman. It certainly seems that was the case at NC State College in the 1950s, according to an article in a 1955 article in The Technician.
“Most have cooked only in their own homes; some have had, in addition to natural talents, home economic degrees from maybe the same schools that their husband have their degrees,” the article reads, “some today are Home Economists at State College! [S]ome just [just?] fed their inner man and earned their Ph.T. (Putting Hubby Through) when he won his Ph.D.”
But it was on this day 59 years ago that those women took front and center and traded in their aprons and cookware for the pen. It was announced that the State College Woman’s Club released a cookbook to help bolster a student loan fund.
The Foods that Rate at NC State cookbook was a compilation of recipes from faculty and staff wives and female employees at the college. It was their way of contributing to NC State. “The Cookbook was published for two main reasons: to get a lot of very good recipes into one, compact, attractive, easy-to-read book; and then to sell 1,000 of these books … at $1.00 each and raise $1,000 for The Student Government Loan Fund,” The Technician reported.
The fund had, for years, been available to only seniors when they found they needed a little money to get by. But the cookbook signaled a move to opening the fund up to underclassmen, as well.