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The Suffrage Cook Book
L. O., Mrs. Kleber
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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.[31]
Black Bean SoupOne 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 bee. . . Read More
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Community Reviews
There are some great classics here, including one by Charlotte Perkins Gilman.
Pretty neat old cookbook sprinkled with wisdom from both male and female “suffragettes,” I hope as women we remember the time when we couldn’t and never sit out voting.
I'd try some of these.
Scatterings of quotes from prominent figures regarding suffrage.