"The Royal Blue & Gold Cook Book" 1974 The Marchioness of Cambridge

"The Royal Blue & Gold Cook Book" 1974 The Marchioness of CambridgeThe Marchioness of Cambridge Dorothy Isabel Westenra Hastings (1899 1988), daughter of The Hon. Osmund William Toone Westenra Hastings, became the Marchioness of Cambridge in 1923 when she married George, the second Marquis of Cambridge. The Marchioness said, "I was always asked for recipes by my friends. Two years before War, I decided to collect as many as I could and bring out a cookery book for charity. In this effort I had the support of Queen

The Marchioness of Cambridge

Dorothy Isabel Westenra Hastings (1899-1988), daughter of The Hon. Osmund William Toone Westenra Hastings, became the Marchioness of Cambridge in 1923 when she married George, the second Marquis of Cambridge. The Marchioness said, "I was always asked for recipes by my friends. Two years before War, I decided to collect as many as I could and bring out a cookery book for charity. In this effort I had the support of Queen Mary, and I am indebted to her for many of the recipes in the book. We were all ready to publish when war broke out, and it was only recently that I went through them again with the same idea in mind. I decided that the one charity in which I have been the happiest was the Royal British Legion Women's Section. As I have close knowledge of all the good work they do." THE ROYAL BLUE AND GOLD COOKBOOK is a notable addition to the literature of cooking. It is not just another collection of recipes, but rather a gracious choice of dishes. Try all these lovely dishes such as Eperlans L'Aurore, Berkeley Sandwich, Borscht á la Russe, Oeufs á la Davaillier, Chartreuse of Salmon, Mousse de Merluche, Poulet Princesse, Spatchcock of Pheasant, Curried Hot Pot, Meringues Café, and Sago Plum Pudding.

[144] pp.

Jupiter Books London

1974

10" x 7 1/4"

VG/ VG

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Written two years before World War II as a charity project, but unpublished until the 1970's, The Royal Blue and Gold Cookbook is a notable addition to the literature of cooking. With contributions from Royalty, fine London restaurants, movie stars and other celebrates of the day, it is not just another collection of recipes, but rather a gracious choice of dishes - all of which reflect the taste and traditions of Great Britain's most worthy heritage. Each recipe has contributor's name, many have full-page colour photographs.