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Part Five: Conclusion of Florence White’s A Fire in the Kitchen (J.M. Dent & Sons, 1938)

My rendition of Beef Olives, a recipe that dates from Worcester, 18th Century as dictated in White’s 1932 Good Things in England. Every bit as delicious now as then. (Recipe below) Undeterred by setbacks and finances, Florence White launched the English Folk Cookery Association (EFCA) in 1928. In its early years before membership numbers swelled, White ruefully confessed that “English cookery was so much under a cloud that people might have paid a subscription to keep out of it!” (p. 318). Slowly, however, White did grow the EFCA’s membership to the point that by 1932, the EFCA’s chairman was Allan Gomme with his wife, Lady Gomme, acting as president. St. John Wright was secretary. The owner of a Devonshire hotel, The Round House, Wright promoted several English specialties, including West Riding oatcake or riddle bread, Suffolk sweet cured ham, sweet pickled peaches, Ringwood fruit-cake (made by Mrs. Pitt of St Mary’s Care, Ringwood), Cumberland rum butter, rum-flavoured cherry jam, …

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