The Women's Suffrage Cookery Book

The recipes in this book cover every meal of the day, as well as sections on vegetarian dishes, beverages and preserves. Choose between a Curry contributed by Mrs. Julian Osler from Edgbaston, Cauliflower Soufflé sent in by Miss Mildred Martineau of Esher, Eggs à la Suisse contributed by Mrs. Gerard Dowson of Radcliffe-on-Trent, and Madeira Marmalade supplied by Miss Ethel Jacobs of Hull. There is also a section of miscellaneous hints and tips that cover all manner of things from recipes to making furniture polish or a tincture for soothing burns, to getting rid of moths in carpets or an infestation of ants. The book ends with a section on "Menus for Meals for Suffrage Workers" with a selection of dishes that "must be simple and such as can be eaten quickly, and also . . . which will keep hot without spoiling and can be eaten with impunity at any hour." As a snapshot of history and a very useful resource for simple homemade meals, this book is a rare treat.