Original Suffrage Cookbook (eBook)

L.O. Kleber (Autor)

eBook Download: EPUB

2018
192 Seiten
AURORA METRO BOOKS (Verlag)
978-1-912430-14-7 (ISBN)

Infos

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 popular cause, 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 witty contributions such as Pie for a Suffragist's Doubting Husband and the Dumplings That Never Fail. Choose between the many tasty desserts such as Suffrage Angel Cake or Devil's Food to enliven your party.

Why not devise your own Suffragette Menu with recipes like Blanquette of Veal or Sweet Potato Soufflé? And don't forget your Creole Balls! You might follow that up with Parliament Gingerbread or Strawberry Shortcake á la Mode. To top it off, why not toast the Suffragettes' success with a Peppermint Cup or an Albuminous Beverage?

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.

Authors

Mrs 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/276278481

Reviews

'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 à 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 Suffrage Women, I shall accept gratefully whatever criticisms these good women may have to offer'.  - The Guardian

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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 popular cause, 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 witty contributions such as Pie for a Suffragist s Doubting Husband and the Dumplings That Never Fail. Choose between the many tasty desserts such as Suffrage Angel Cake or Devil s Food to enliven your party.Why not devise your own Suffragette Menu with recipes like Blanquette of Veal or Sweet Potato Souffle? And don t forget your Creole Balls! You might follow that up with Parliament Gingerbread or Strawberry Shortcake a la Mode. To top it off, why not toast the Suffragettes success with a Peppermint Cup or an Albuminous Beverage?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 a 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 Suffrage Women, I shall accept gratefully whatever criticisms these good women may have to offer . The Guardian

Textauszug

Soups

“Indigestion is the end of love.”

Asparagus Soup

4 bunches asparagus

1 small onion

1 pint milk

1½ pint cream

1½ tablespoon sugar

1 large tablespoon butter

1½ tablespoon flour

pepper to season

Wash and clean asparagus, put in saucepan with just enough water to cover, boil until little points are soft.

Cut these off and lay aside. Fry onion in the butter and put in saucepan with the asparagus. Cook until very soft mashing occasionally so as to extract all juice from the asparagus.

When thoroughly cooked put through sieve. Now add salt, sugar and flour blended. Stir constantly and add milk and cream, and serve at once. (Do not place again on stove as it might curdle. Croutons may be served with this).

Spinach Soup

½ peck spinach

2 tablespoons butter

1½ tablespoon sugar

1½ teaspoons salt

1 small onion

1 pint rich milk

2 tablespoons flour

½ cup water

Put spinach in double boiler with the butter and water. Let simmer slowly until all the juice has been extracted from the spinach.

Fry the onion and add. Now thicken with the flour blended with the water and strain. Add the milk very hot. Do not place on the fire after the milk has been added. Half cream instead of milk greatly improves flavor.

Crab Gumbo

3 doz. medium Okra

1 doz. Crabs cleaned

2 onions fried

Add the Crabs, then small can tomatoes. Thyme, parsley, bay leaf.

Tomato Soup

1 large can tomatoes or equivalent of fresh tomatoes.

1 small onion

1 tablespoon salt

dash paprika

2½ tablespoons sugar

1 tablespoon butter

2½ tablespoons flour

2 cups hot milk

1 pint water

Put tomatoes with 1 pt. water to boil, boil for at least half hour. Fry onion in butter and add to soup with sugar and salt. When thoroughly cooked thicken with the flour blended with a little water. Now strain. Have the milk very hot, not boiling. Stir constantly while adding milk to soup and serve at once.

Do not place on the stove after the milk is in the soup. 1 cup of cream instead of 2 cups of milk greatly improves the soup.

Vegetable Soup

2½ lbs. of beef (with soup bone)

3 quarts of water

1 tablespoon sugar

salt to suit taste

a few pepper corns

1 cup of each, of the following vegetables diced small:

Carrots

Potatoes

Celery

2 tablespoons onion cut very fine

½ head cabbage cut very fine

½ can corn (or its equivalent in fresh)

½ can peas (or its equivalent fresh)

2 tablespoons minced parsley

¼ cup turnip and parsnip if at hand (not necessary)

½ can tomatoes (or equivalent fresh)

Put meat in large kettle and boil for an hour; now add all the other ingredients and cook until soft. Ready then to serve.

This soup can be made as a cream soup without meat and is delicious. In this case you take a good sized piece of butter and fry all the vegetables slightly, excepting the potatoes. Now cover all, adding potatoes with boiling water and cook until tender. When done season and add hot milk and 1 cup cream. This is very fine. In making this soup without meat, omit the tomatoes and use string beans instead.

Chestnut Soup

1 qt. chestnuts (Spanish preferred)

1 pint chicken stock

2 tablespoons flour

1 teaspoon sugar

salt and paprika to taste

Cover chestnuts with boiling water slightly salted. Cook until quite soft and rub through coarse sieve, add stock, and seasoning; then thicken with flour blended with water.

Let simmer 5 minutes and serve at once.

In case stock is not available milk can be used with a little butter added.

Peanut Butter Broth

1 pt. fresh sweet milk

1 pt. water

1½ tablespoons peanut butter

1 tablespoon catsup

Salt, pepper or other seasoning to taste.

Pour liquid with peanut butter into double boiler; dissolve butter so there are no hard lumps. Do not let milk boil but place on moderately hot fire.

Just before serving add the catsup and seasoning.

Soup for Invalids

Cut into small pieces one pound of beef or mutton or a part of both. Boil it gently in two quarts of water. Take off the scum and when reduced to a pint, strain it and season with a little salt. Give one teacupful at a time.

Peanut Soup

Peanut soup for supper on a cold night serves the double duty of stimulating the gastric juices to quicken action by its warmth and furnishing protein to the body to repair its waste.

Pound to a paste a cupful of nuts from which the skin has been removed, add it to a pint of milk and scald; melt a tablespoon of butter and mix it with a like quantity of flour and add slowly to the milk and peanuts; cook until it thickens and season to taste.

Chestnuts, too, make a splendid soup. Boil one quart of peeled and blanched chestnuts in three pints of salt water until quite soft; pass through sieve and add two tablespoons of sweet cream, and season to taste. If too thick, add water.

Mock Oyster Soup

The oyster plant is used for this delicious dish–by many it is known as salsify. Scrape the vegetable and cut into small pieces with a silver knife (a steel knife would darken the oyster plant). Cook in just enough water to keep from burning, and when tender press through a colander and return to the water in which it was cooked. Add three cups of hot milk which has been thickened with a little butter and flour and rubbed together and seasoned with salt and white pepper. A little chopped parsley may be added before serving. ½ cup cream instead of all milk greatly improves taste.

French Oyster Soup

1 quart oysters

1 quart milk

1 slice onion

2 blades mace

⅓ cup flour

⅓ cup butter

2 egg yolks

salt and pepper

Clean oysters by pouring over ¾ cup cold water. Drain, reserve liquor, add oysters, slightly chopped, heat slowly to boiling point and let simmer 20 minutes; strain. Scald milk with onion and mace. Make white sauce and add oyster liquor. Just before serving add egg yolks, slightly beaten.

Split Pea Soup (Green or Yellow)

1½ pints split peas (green or yellow)

2¼ quarts water

2 small onions

1 carrot

1 parsnip (if at hand)

1 cup milk

½ cup cream

1 teaspoon salt (more if liked)

Pepper and paprika to taste

1½ teaspoons sugar

Soak 1½ pints of split peas over night; next day add 2¼ quarts water and the vegetables, cut fine; also the sugar, salt and pepper and cook slowly three hours; now mash through sieve. If it boils down too much add a little water. After putting through sieve place on stove and add hot milk and cream. If it is not thin enough to suit add more milk.

Stock may be used if same is available.

Black Bean Soup

One pint of black beans soaked over night in 3 quarts of water.

In the morning pour off the water and add fresh 3 quarts. Boil slowly 4 hours. When done there should be 1 quart. Add a quart of beef stock, 4 whole cloves, 4 whole allspice, 1 stalk of celery, 1 good sized onion, 1 small carrot, 1 small turnip, all cut fine and fried in a little butter.

Add 1 tablespoon flour, season with salt and pepper and rub through a fine sieve.

Serve with slices of lemon and egg balls.

Carrot Soup

1 quart of thinly sliced carrots

1 head of celery,

3-4 quarts of water

Boil for two and one-half hours; add one-half cupful of rice and boil for an hour longer; season with salt and pepper and a small cupful of cream.

Veal Soup

Knuckle of veal 2½ lbs.

2 raw eggs

3 quarts water

2 tomatoes cut fine

½ onion

salt and pepper to season

a little flour

½ cup vermicelli or alphabet macaroni

2 eggs, beaten very light

1½ tablespoons parmesan cheese

Put veal in stewing pan and allow it to cook until thoroughly done. Now chop meat and add cheese, flour, salt and pepper if needed and form into little balls about the size of a marble. While preparing these, drop in macaroni and cook until tender. Now add the meat balls.

If too thick use a little water. Beat the eggs lightly and add while boiling.

Mrs. Henry Villard
President of Women’s Peace Conference

Must the pride with which women point to the life saving character of the work of the numberless charitable agencies throughout the country – with a resultant lowering of the death rate in our great cities – be offset by the slaughter of our best beloved ones on the field of battle or their death by disease in camps?

No longer ought we to be called upon to be particeps criminis1 with men to the extent of being compelled to pay taxes which are largely used for the support of the army and navy.

Moreover, a recourse to war as a means of righting wrongs is full of peril to the whole human race. Not only are bodies killed, but the ideals which alone make life worth living are for the time being lost to sight. In place of those finer attributes of our nature – compassion, gentleness, forgiveness – are substituted hatred, revenge and cruelty.

Fanny...

Produkt-Details

• Erscheint lt. Verlag: 3.12.2018
• Mitarbeit: Zusammenstellung: L.O. Kleber
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
• Themenwelt: Sozialwissenschaften ► Politik / Verwaltung
• Schlagworte: suffrage history • Suffragette • suffragettes • vintage cookery books • vintage cooking • women in politics • women's suffrage history
• ISBN-10: 1-912430-14-2 / 1912430142
• ISBN-13: 978-1-912430-14-7 / 9781912430147