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.
Written in a light and accessible style, the 10 chapters cover aspects of the era revealing how society changed during the First World War, and 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 mouthwatering 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.
