In about 2012 I discovered that my great great grandmother, Dorothy Peel, introduced Rationing during the First World War. There followed months which turned into a couple of years of researching the many books she had written, culminating in the books seen below. Soon after I had completed the first book, I was asked to write Afternoon Tea by a different publisher which filled me with delight at having an official excuse to make cakes every day. Both of my books are half social history and half recipes. There are reviews on Bicycles here and on Afternoon Tea here. A few articles have been published, the most exciting of which was in the Daily Mail; click on this link to see it, or see Press. That was a very fun day of cooking with Rose Prince, though once my make up and hair had been done by a professional, my 8 year old son said, “Mummy, you don’t look like you. When you get home will you go back to being you again?”
Dorothy Peel was the Nigella Lawson or Delia Smith of her day during the late Victorian to post-war period. In this book, Vicky Straker explores the social history and cultural background behind Dorothy’s creations, and the effect of rationing during the First World War. Dorothy played a key role in creating wartime recipes for householders and was awarded an OBE in 1918 for services to the Ministry of Food. Using extracts from her autobiography, and many other books, we are given a unique insight into the life of Dorothy Peel and a new perspective on the period. Her witty, poignant and informative comments reveal a woman with a genuine social conscience, who was in many ways ahead of her time.
This book covers aspects of the era revealing how society changed during the First World War, when rationing put a strain on every kitchen in the country. Many of Dorothy’s recipes are featured in their original form, such as the long forgotten Devilled Bananas, and wartime Potato Gateau. Other mouth-watering recipes include Chicken en Casserole, Cheese Pufflets, and some delicious tea-time treats such as Feather Tart and Candied Pears. Vicky Straker has tried and tested recipes from Dorothy’s cookery books, and where appropriate amended them to suit modern tastes.
The Edwardian era was the golden age of etiquette and gentility, and the taking of tea was rather like a ceremonial masquerade. At this time, it was not uncommon for ladies to change up to five times a day, and one of their outfits would have been a tea dress. Tea was the only time the mistress of the house would serve her guests; the china used, the manservant who answered the door and the delicacies presented were of paramount importance. In this beautifully illustrated book, Vicky Straker invites us to tea in the Edwardian era and serves it up with over thirty of her own delicious contemporary recipes. Also included are chapters on dress, etiquette and the servants who prepared the tea. The First World War, the Temperance Association and changes in domestic service each had their effect on the rise in fashion of afternoon tea, as well as its eventual demise. This book explores why tea was so important for the Edwardians in a world of flourishing aspirations and how it became so popular across all social classes. After all, who among us has not found comfort in a good cup of tea and its scrumptious accompaniments?
