The Woman Suffrage Cookbook - Hattie A.Burr, 1889
A simple scalloped potato recipe which was easy and fairly quick to make. It cooked up perfectly. I used the only earthenware baking dish I had. The only thing I changed was that I added 1/2 cup more milk because the original amount didn't seem like enough in the dish I used. This recipe used a lot less liquid than modern recipes, so I wasn't sure how it would turn out. In fact, they were absolutely perfect. The potatoes were soft and well cooked, while the top was nicely crisp. They had a great flavour and weren't overly saucy or drippy. I would use this recipe again in an instant. Even my testers who aren't fond of scalloped potatoes liked them. Next time I'd use less flour on top, however, the flour toasted and gave it a lovely nuttyish taste, rather than being inedible
This cookbook is a community cookbook filled with recipes from both suffragettes and supporters. It has a huge array of everyday type recipes and if you ignore the suggestions for how long to cook vegetables, it looks to be a great resource for regular home cooking at the time. The recipes I read seem to be complete with even a few having other suggestions for serving, mainly in the cake section. It was a delight to peruse through and some of the more odd recipes like those using squash will come in handy in the fall for autumnal cooking demos.
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