The Original Suffrage Cookbook

By L.O. Kleber and Cheryl Robson

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 su

• Language: English
• Publisher: Aurora Metro Books
• Release date: Dec 3, 2018
• ISBN: 9781912430147

Book preview

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 [e-mail]

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 [e-mail]

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: [e-mail]. 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 à 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 à 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 Soufflé

Potatoes à 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 à 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 Küchen

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 Soufflé

Plum Pudding

Lemon Cream

Lemon Hard Sauce

Corn Pudding

Raw Carrot Pudding

Sandwich Recipes

Hawaiian

Chocolate

Caramel

Fruit

Cucumber

Anchovy Canapés

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 Soufflé

Oyster Omelet

Potato Omelet

Creams, Custards, Etc.

Strawberry Shortcake à 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 us the cooking has been reduced to a science, and that there is no more guess work about it. They have given high sounding names to the food elements, figured out perfectly balanced rations, and adjusted foods to all conditions of health, or ill health. And yet the world is eating practically the same old things, and in the same old way, the difference being confined mainly to the sauces added to please the taste.

Now that women are coming into their own, and being sincerely interested in the welfare of the race, it is entirely proper that they should prescribe the food, balance the ration, and tell how it should be prepared and served.

Seeing that a large majority of the sickness that plagues the land is due to improper feeding, and can be prevented by teaching the simple art of cooking, of serving and of eating, the wonder is that more attention has not been given to instruction in the simpler phases of the culinary art.

It is far from being certain that famous chefs have contributed greatly to the health and long life of those able to pay the fine salaries they demand. Nor are these sent to minister to the sick, nor to the working people, nor to the poor. It would seem that even since before the time of Lucullus their business has been mainly to invent and concoct dishes that would appeal to perverted tastes and abnormal appetites.

The simple life promises most in this earthly stage of our existence, for as we eat so we live, and as we live so we die, and after death the judgment on our