The Women's Suffrage Cookery Book - by Aubrey Dowson & Polly Russell (Hardcover)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br>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.<p/><br></br><p><b> About the Author </b></p></br></br><b>Mrs. Aubrey Dowson</b> was a member of the Birmingham branch of the National Union of Women's Suffrage Societies (NUWSS). <b>Polly Russell</b> is Lead Curator for Contemporary Politics and Public Life at the British Library. She is also a food historian and co-presenter of the BBC's <i>Back in Time for</i>... series.
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