Constance Peel

"Chocolate Cake ¼ lb. chocolate grated 3 oz. flour. and melted in a basin 2 eggs. in the oven. 4 drops vanilla essence. 3 oz. butter. 1 teaspoonful baking ¼ lb. castor sugar. powder. Beat the butter, chocolate and sugar to a cream, add the vanilla. Beat the eggs and add the flour and baking powder and whip well for 5 minutes. Bake in a moderate oven in a buttered tin for an hour."

"It is the habit of s to pick fruit, vegetables, etc., in the morning, and to bring in the day's supply at about eleven o'clock, and on Saturday to provide sufficient for two days' consumption. Except in the case of strawberries (which should be gathered, if possible, on the day on which they are to be eaten) and asparagus (which is infinitely better when cut just before the time for cooking), there is no objection to this plan, provided the garden produce is stored in the best manner. Carrots and turnips, s and onions, should be placed in wire racks; and s should be arranged root-end downmost in a shallow pan of fresh water. s and cauliflower may be treated likewise. should be placed in water as if it were a flower—not soused head over heels in that liquid."

"I imagine that there are to-day no three names better known in our country than those of , , and , and this for the reason that they are connected with the intimate details of our lives! It was they who ordained we should or should not have bacon for our breakfast or for our . When husbands grumbled wives made a whipping-boy of the , and I have heard the demand of a child for jam dismissed with the words: "There ain't none, and if you're not a good boy I'll ask Lord Rhondda never to let you have no more neither.""

"In the first thirteen years of the food was cheap and plentiful, ... and the development of and which had come about in the latter part of the nineteenth century permitted a great variety of fare. But, in spite of this plenty, inquiry showed that for the most part the lower-paid workers were then considerably under-nourished, the better-paid just sufficiently nourished and the upper classes over-nourished. Though low wages explained to a great extent the under-nourishment, lack of knowledge of what to buy and how to cook it was, as it still is, responsible for some of the malnutrition both of the rich and of the poor."