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164 pages

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As featured in The Guardian - Superb edition of this historic gem!Celebrate the centenary of women getting the Vote by cooking and eating some of the Suffragettes' favourite meals.Dozens of vintage recipes contributed by some surprising supporters of the popularcause, including famous writers, governors and even a judge.With none of the fads of modern-day cooking, these simple recipes range from hearty breakfasts to healthy soups, salads and meaty casseroles, alongside wittycontributions such as Pie for a Suffragist's Doubting Husband and the DumplingsThat Never Fail. Choose between the many tasty desserts such as Suffrage AngelCake or Devil's Food to enliven your party.Why not devise your own Suffragette Menu with recipes like Blanquette of Veal orSweet Potato Souffl And don't forget your Creole Balls! You might follow that upwith Parliament Gingerbread or Strawberry Shortcake la Mode. To top it off, whynot toast the Suffragettes' success with a Peppermint Cup or an AlbuminousBeverage?Originally published in 1915 to help raise funds for the campaign for the vote for women.History and fun all in one book!This new edition includes vintage illustrations and short biographies of many of the contributors as well as a new endnote by award-winning writer Cheryl Robson, which places the book both in its historical and contemporary contexts.AuthorsMrs L.O.Kleber (compiler)Born in Freeport, Pa on April 4th,1867, she moved to Pittsburgh where she lived for 40 years and was often referred to as Pittsburg's 'most interesting woman'. She devoted herself to public works and was years ahead of her time, organising food relief and garden projects in the city's slum districts. Initially opposed to women having the vote,she was converted to the suffrage cause by Mrs Henry Villard, the daughter of William Lloyd Garrison, a famous slavery abolitionist.She wrote to many famous men and women to collect the recipes for The Suffrage Cookbook which she published in 1915 to raise funds for the suffrage cause. Theodore Roosevelt was the only man who failed to send a recipe, claiming that he was too busy to do so.Following the success of the campaign for the vote in 1920, she became the director of the Allegheny County League of Women Voters.She died on April 4, 1939, aged 72 at her home at 1135 Murrayhill Avenue, Pittsburgh.Cheryl Robson (editor of new edition and author of afterword)Cheryl is the founder of Aurora Metro Books. She has won numerous awards for her plays, books and films.She decided to revise and re-publish Kleber's 1915 Suffrage Cookbook to coincide with a touring exhibition that she had produced about the suffragists' campaign for the vote in the UK. Titled 'How the Vote was Won', the exhibition toured to libraries, museums and theatres in southeast England in 2018, the centenary of some women gaining the right to vote in the UK.You can watch a video about the project here.https://vimeo.com/276278481Reviews"It's a fabulous historical document of its time but also an interesting cook book to boot, interspersed as it is with line drawings and including letters to the editor - or Editress as she is described in the contents section of the book.Recipes aside this is a great gift idea. It's both practical and fascinating on so many levels and I'll be trying out more of the recipes over time. A unique way to celebrate the centenary of women getting the vote." -Frost Magazine"Great fun for cooks."***** - Robert Armin, Amazon"The recipes in the compilation run the gamut from simple soups to fish (Virginia fried oysters and 'shrimp wriggle' both make the cut), meat (the baked ham la Miller is described as "a dish fit for the greatest epicure"), breads and puddings, the latter section incorporating a series of "admonitions" directed at "those who would excel in cake making".As the writer Cheryl Robson observes in her endnote, "most of the contributors to this cookbook are long-forgotten but their legacy survives today in the spirit of social activism that inspires others to work for a better, fairer world". - Town and Country Magazine"Giving Jamie Oliver and Nigella Lawson a run for their money, the cookbook includes a wide range of soups, salads and casseroles. Drinks also feature, from the "Peppermint Cup" to a wide selection of "Albuminous Beverages" ("When a large amount of nutriment is required the albuminized drinks are valuable. The egg is a fluid food until its albumen is coagulated by heat.")Kleber, however, writes in her foreword to the book that "as it is a serious matter what is put into the human stomach, I feel it incumbent to say that my readers may safely eat everything set down in this book".She does add that, while she has tested most of the recipes herself, "it being a human Cook Book there will likely be some errors, but as correcting errors is the chief duty and occupation of SuffrageWomen, I shall accept gratefully whatever criticisms these good women may have to offer". -The Guardian

Informations

Publié par	Distributed By PublishDrive
Date de parution	03 décembre 2018
Nombre de lectures	0
EAN13	9781912430147
Langue	English
Poids de l'ouvrage	1 Mo

Informations légales : prix de location à la page 0,0104€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Extrait

First published in 1915 in Pittsburgh, USA by The Equal Franchise Federation Of Western Pennsylvania
Adapted and reprinted by Aurora Metro Publications Ltd, 67 Grove Avenue, Twickenham, UK 2018. www.aurorametro.com info@aurorametro.com
The Publishers accept no responsibility for the efficacy or otherwise of the recipes included herein. For the historical document go to Project Gutenberg.
Production Assistant: Laura Mackenzie
Editor of this publication: Cheryl Robson
Images: thegraphicsfairy.com ; Page137 Advert from Punch 1915
With thanks to: Peter Fullagar, Abi Silverthorne, Marina Tuffier and Roberta Spinicci.
We have made every effort to trace all copyright holders of images included in this publication. If you have any information relating to this, please contact editor@aurorametro.com
The original text from the 1915 publication is in the public domain. However the design, layout, typography and images in this revised edition printed in 2018 may not be reproduced, stored in or introduced into a retrieval system, or transmitted in any form, or by any means (electronic, mechanical, photocopying, recording or otherwise without the prior permission of the publisher. Any person who does any unauthorised act in relation to this publication may be liable to criminal prosecution and civil claims for damages.
All rights are strictly reserved. For rights enquiries contact the publisher: rights@aurorametro.com . This book is sold subject to the condition that it shall not, by way of trade or otherwise, be lent, resold, hired out, or otherwise circulated without the publisher s prior consent in any form other than that in which it is published and without a similar condition being imposed on the subsequent purchaser.
Cover design 2018 Aurora Metro Books
ISBN 978-1-912430-13-0 eBook ISBN 978-1-912430-14-7
Printed in the UK by 4 Edge Printers, Essex.

Contents
Editress Note
Introduction
Contributors
Soups
Asparagus
Spinach
Crab Jumbo
Tomato
Vegetable
Chestnut
Peanut Butter Broth
Soup for Invalids
Peanut
Mock Oyster
French Oyster
Split Pea
Black Bean
Carrot
Veal
Fish Oysters, Etc.
Virginia Fried Oyster
Creamed Lobster
Salmon Croquettes
Royal Salt Mackerel
Shrimp Wriggle
Meats, Poultry, Etc.
Chop Suey
Veal Kidney Stew
Baked Ham
Daube
Roast Duck
Ducks
Veal Loaf
Blanquette of Veal
Spitine
Risotti la Milanaise
Liver Dumplings
A Baked Ham
Belgian Hare
Pepper Pot
Delicious Mexican Dish
Hungarian Goulash
Stewed Chicken
Chicken Pot Pie
Anti s Favorite Hash
Giblets and Rice
Savory Lamb Stew
Squab Casserole
Cheap Cuts of Beefsteak
Chicken Croquettes
Liver la Creole
Nuts as a Substitute for Meat
Pecan Nut Loaf
Nut Hash
Nut Turkey
Hickory Nut Loaf
Nut Scrapple
Peanut Omelet
Nut Roast
Oatmeal Nut Loaf
Vegetables
Cream Potatoes
French Fried Potatoes
Potatoes Au Gratin
Potato Croquettes
Pittsburgh Potatoes
Sweet Potato Souffl
Potatoes la Lyonnaise
Stuffed Potatoes
Potato Dumplings
Potato Puffers
Stuffed Tomatoes
Baked Tomatoes
Green String Beans
Fresh Beans
Barbouillade
Boiled Rice
Spinach
Spaghetti
Baked Beans
Creamed Mushrooms
Macaroni la Italienne
Macaroni Dressing
Rice with Cheese
Rice with Nuts
Carrot Croquettes
Potato Balls
Vegetable Medley, Baked
Savories
Tomato Toast
Ham Toast
Cheese Savories
Sardine Savories
Oyster Savories
Savory Rice and Tomato
Stuffed Celery
Bread, Rolls, Etc.
Fine Bread
Excellent Nut Bread
Virginia Butter Bread
Bran Bread
Dr. Wylie s Recipes
Polenta - Corn Meal
Corn Bread
Nut Bread
Hymen Bread
Corn Bread
Brown Bread
Egg Bread
Quick Waffles
Dumplings That Never Fall
French Rolls
Drop Muffins
Soft Gingerbread
Gingerbread
Cream Gingerbread
Cream Gingerbread Cakes
Parliament Gingerbread
Soft Gingerbread
Griddle Cakes
Sally Lunn
Sour Milk Recipes
Cakes, Cookies, Tarts, Etc.
Mocha Tart
Lemon Cake
Delicious Nut Cake
Christmas Cakes
Cocoanut Tarts
Suffrage Angel Cake
Cinnamon Cake
Inexpensive Spice Cake
Black Walnut Cake
Scripture Cake
Ratan K chen
Golden Cake
Pineapple Cake
Ginger Cookies
Pound Cake
Doughnuts
Cream Cake
One Egg Cake
Bride s Cake
Date Cake
Pfeffernusse (Pepper Nuts)
Cocoanut Cake
Jam Cake
Hickory Nut Cake
Lace Cakes I
Lace Cakes II
Marshmallow Teas
Apple Sauce Cake
Quick Coffee Cakes
Sand Tarts I
Sand Tarts II
Cheap Cake
Hermits I
Hermits II
Cocoanut Cookies
Pastries, Pies, Etc.
Grape Fruit Pie
Spice Pie
Cream Pie
Pie Crust
Suffrage Pie
Orange Pie
Lancaster County Pie
Brown Sugar Pie
Banbury Tart
Puddings
Bakewell Pudding
Graham Pudding
Norwegian Prune Pudding
Suet Pudding
Plain Suet Pudding
Cottage Fruit Pudding
Prune Souffl
Plum Pudding
Lemon Cream
Lemon Hard Sauce
Corn Pudding
Raw Carrot Pudding
Sandwich Recipes
Hawaiian
Chocolate
Caramel
Fruit
Cucumber
Anchovy Canap s
Sardine
Filling
Apple Sandwich
Salads, Salad Dressings
Pear Salad
Potato Salad
Codfish Salad
Swedish Wreathes
Bean Salad
Hot Slaw
Creole Salad
Colored Salads
Yellow Salad
Green Salad
White Salad
Red Salad
Pink Salad
Orange Salad
Tomato Aspic
Suffrage Salad Dressing
Cucumber Aspic
Mayonnaise Dressing Boiled
Mayonnaise Dressing Without Oil
French Dressing
Alabama Dressing
Cooked Salad Dressing
Caviare Salad Dressing
Meat and Fish Sauces
Bechamel Sauce
Hot Meat Sauce
Gravy for Warmed Meats
Horse Radish Sauce
Eggs
Pain d Oeufs
Bread Crumb Omelet
Egg Patties
Florentine Egg in Casseroles
Cheese Souffl
Oyster Omelet
Potato Omelet
Creams, Custards, Etc.
Strawberry Shortcake la Mode
Frozen Custard
Stewed Apples
Cinnamon Apples
Fire Apples
Candied Cranberries
Apple Rice
Jelly Whip
Pineapple Parfait
Sweet Rice
Pittsburgh Sherbet
Lemon Sherbet
Fruit Cocktails
Synthetic Quince
Grape Juice Cup
Peppermint Cup
Amber Marmalade
Grape Juice
Preserves, Pickles, Etc.
Sour Pickles
Sweet Pickles
Lemon Butter
Kumquat Preserves
Prunes and Chestnuts
Heavenly Hash
Apple Butter
Orange Marmalade
Rhubarb and Fig Jam
Brandied Peaches
Cauliflower Pickles
Mustard Sauce
Relish
Chili Sauce
Pickles
Tomato Pickle
Corn Salad
Tomato Catsup
Candies, Etc.
Childhood Fondant
Rose Leaves Candied
Delicious Fudge
Taffy
Creole Balls
Chocolate Caramels
Sea Foam
Miscellaneous
Good Coffee
Cottage Cheese
Albuminous Beverages
Egg drinks
Egg broth
Egg-nog I
Egg-nog II
Junket Egg-Nog
Beef Egg-Nog
Coffee Egg-Nog
Pineapple Egg-Nog
Egg and Brandy
Egg and Wine
Egg Lemonade
Malted Milk and Egg
Stokes MIxture
Grape Yolk
Grape Juice and Egg
Mulled Wine
Albuminized Milk
Albuminized Water
Albumin Water
Albuminized Clam Water
Albuminized Orange
Albuminized Sherry
Albuminized Grape Juice
Starchy Beverages
Barley Water
Barley Water (Infants)
Rice Water I
Rice Water II
Oatmeal Water I
Oatmeal Water II
Toast Water
Crust Coffee
Cracker Panada
Bread Panada
The Cook Says
Cake Hints
Economical Soap

About the Book
About the Contributors
Photo Credits

Imperial and Metric measures:
1 US cup = 8 fl.ozs 1 fluid oz = 0.028 litres
1 US pint = 0.47 litres, 1 US quart = 0.94 litres.
Imperial quart = 1.13 litres, l pint = 0.5 litres.
1 lb. = 16 oz = 0.45 kg, 1 oz = 28 grams
Dedicated to
Mrs. Henry Villard and Mrs. J. O. Miller
The tocsin of the soul - the dinner bell.
- Byron.

As it is a serious matter what is put into the human stomach, I feel it incumbent to say that my readers may safely eat everything set down in this book.
Most recipes have been practically tested by me, and those of which I have not eaten coming with such unquestionable authority, there need be no hesitancy in serving them alike to best friend as well as worst enemy - for I believe in the one case it will strengthen friendship, and in the other case it will weaken enmity.
It being a human Cook Book there will likely be some errors, but as correcting errors is the chief duty and occupation of Suffrage Women, I shall accept gratefully whatever criticisms these good women may have to offer.
I thank all for the courtesy shown me and hope our united efforts will prove helpful to the Great Cause.
I ask pardon for any omission of contributors and their recipes.
- Mrs. L. O. Kleber
Introduction
There are cook books and cook books, and their generation is not ended; a generation that began in the Garden of Eden, presumably, for if Mother Eve was not vastly different from her daughters she knew how to cook some things better than her neighbors, and they wanted to know how she made them and she wanted to tell them.
Indeed, it has been stated that the very first book printed, a small affair, consisted mainly of recipes for messes of food, and for remedies for diseases common in growing families.
Whether the very first book printed was a cook book or not, it is quite true that among the very oldest books extant are those telling how to prepare food, clothing and medicine. Some of these make mighty interesting reading, particularly the portions relating to cures for all sorts of ills, likewise of love when it seemed an ill, and of ill luck.
And who wouldn t cheerfully pay money, even in this enlightened day, for a book containing recipes for just these same things? For in spite of our higher civilization, broader education, and vastly extended knowledge, we still believe in lucky days, lucky stones, and lucky omens.
These formed no inconsiderable part of the old time cook book, and no doubt would constitute a very attractive feature of a modern culinary guide. However, hardly anyone would confess to having bought it on that account.
In these later times professors of the culinary art tell