OP: The Bride's Cookery Book
Oxford University Press, 1937. Hardcover. Very Good.
Published during the interwar period in London, The Bride’s Cookery Book (1937) falls within the vast category of household guides oriented toward young, new brides.
Beginning with a crash course on the basics—stocking the kitchen and pantry, use and maintenance of appliances, and a glossary of terms—author Marjorie Claire Guy then jumps right into useful recipes every woman should know.
Though economy and efficiency are hallmarks of such cookery books, this one precedes the much more restrictive type seen during and after the war, never shying away from butter, eggs, meat, or flour. You’ll find:
- Fillets of haddock in custard
- Baked apples filled with pork sausage
- Pigeon stuffed with cayenne-spiced mushrooms, served with caramelized onion gravy
- Creamed Brazil nut soup with croutons
- Gingerbread biscuits with beef dripping and candied lemon peel
A nice addition to a British collection. Rarely seen.
Our copy is in Very Good condition with only a few stray pencil marks within. The jacket is missing about 2 inches of paper at the head of the spine and chipping elsewhere. A gift inscription to the front free endpaper dated 1938. Scarce.