Mutton dressed as lamb, anyone? This is a wonderful book from the thirties and not uncommon either, although this one is in great condition. It’s refreshing to see such an honest title too. All cookery books are middle class: today we have shouty street-food books with punk-rock decor and thirty pound price tabs; a few decades ago it was white eggs on a white surface. Life was simple when this book was published, when people knew their place and didn’t muddle their minds with all that aspirational stuff. If you don’t believe me, wait ’till I find a copy of Cookery For the Working Classes. And indeed, High-Class Cookery...
'Avaliable from the authoress: Hester H Tuxford, M.C.A.', c1930. Reprint.
