★ About: This 1920s recipe is for a tasty Welsh Rarebit; cheesy goodness flavoured with a good slog of beer (or cider), Worcester sauce and mustard. Yum. I don’t know about you, but when life gets hectic (as it has been lately!) our kitchen transforms into a cheese on toast factory. There’s no better fuel for a hard day’s work. We’ve made this recipe twice now, first using Guinness and then a light beer; the latter recorded here. Both did the trick, although if we were to make it again we would personally choose to use Guinness as it gives the cheese topping more of a golden colour (but flavour-wise, both were delish). __________________________________________ ★ Ingredients: • ¼ lb / 113g Cheese • 1 oz / 27g Butter • A little Salt and Pepper • 107ml of Beer or Cider • 1 tsp. Mustard • 1 dessertsp. Vinegar • 1 tsp. Worcester Sauce • 2 freshly laid eggs • 2 pieces of bread ★ Full instructions: https://www.handeddown.co.uk/post/american-golden-buck-toast-1920s __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ★ Book Details: The BestWay Cookery Gift Book (Third Book) (1928) By: Best Way Publisher: Offices of The 'Best Way' Series (Fleetway House, Farringdon Street, London, E.C.4, England, U.K.) __________________________________________ ♪ Music: Dreamland by Aakash Gandhi

★ About: Sweet, chocolatey goodness all the way from 1928. These little dark chocolate puddings are quick and easy to make at a moment’s notice; a great hot dessert for your Sunday night treat. The marshmallow sauce gives it a welcome dose of added sweetness. A good custard poured over would be perfect too. __________________________________________ ★ Ingredients: To make 2 puddings: 1 oz / 28g Butter 1 oz / 28g Sugar 1 oz / 28g Plain Flour 1 oz / 28g Cocoa Powder ½ tsp. Baking Powder 1 Egg To make the sauce: 4 oz / 113g Marshmallows Water ★ Full instructions: https://www.handeddown.co.uk/post/baked-chocolate-puddings-with-marshmallow-sauce-1920s __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ★ Book Details: The BestWay Cookery Gift Book (Third Book) (1928) By: Best Way Publisher: Offices of The 'Best Way' Series (Fleetway House, Farringdon Street, London, E.C.4, England, U.K.) __________________________________________ ♪ Music: Frozen In Love by Aakash Gandhi

★ About: ‘The “Best Way” recipes in this book will help you to make delightfully unusual dishes inexpensively, quickly [and] easily. All the information you need to make your meals enticing is contained in this book’, promises our copy of the Third Edition of BestWay’s popular cookery book series. Full of bright colour illustrations and photographs of nearly every recipe within, this little book embodies the showbiz sparkle of the ‘Roaring Twenties’. There were two sides to this decade. The devastation and desperation that followed the end of the First World War and looming economic depression sat alongside the optimism and excitement of a modern age of talking picture films, cocktail bars, enhanced social equality and better homes. As a matter of fact, out book’s opening promise sums up the feel of the decade rather well. Entertaining at home and injecting a little Hollywood razzle-dazzle into everyday life (as far as budget allows) was becoming increasingly popular and the average home cook would want to impress their guests with something unique without spending a fortune as the economic situation gradually worsened. 93 years later, this promise has stood the test of time. Everything that we’ve tried from this book so far have been quick to put together with most of the ingredients being store cupboard basics. For the most part, they have been completely delicious although the Vegetables chapter is a little hit & miss (everything sounds great until you’re instructed to submerge the veg in gravy) and you’ll have to watch your teeth on some of the Sweets & Candies; you’ll see what we mean when our Toffee Apple video comes out in a few Sundays time! The book is divided into the following chapters/sections: • Soups • Fish Dishes • Game and Poultry Dishes • Meat Dishes • Vegetables • Salads • Pastry • Hot Sweets • Cold Sweets • Supper Dishes and Savouries • Bread, Rolls and Scones (yes, I did say “scones” like “thrones” - I'm too old to change now 😘) • Small Cakes • Large Cakes • Sweets and Candies • [Ice Cream] Sundaes • Fruit Cocktails Coming up… Chocolate Puddings with Marshmallow Sauce | 1920s Recipe American Golden Buck Toast | 1920s Recipe Toffee Apples | 1920s Recipe ★ More on our little ‘library’: https://www.handeddown.co.uk/library __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ♪ Music: White River by Aakash Gandhi __________________________________________ Please note that the images and/or video clips used in this video that do not belong to us have been supplied for purely educational purposes.

★ About: Who fancies fried chicken? Ok, how about a recipe for fried chicken that’s more than 110 years old? Trust us, it’s delicious! Crispy and comforting with a different sort of flavour to what we’re all used to when it comes to fried chicken (but don’t let that put you off 😉), this recipe was so loved by the Countess of Dudley that she named it after her own house! __________________________________________ ★ Ingredients: 1 chicken (we used a small one) Some bacon (about 80g) 1 Carrot 1 Small Onion 1 Bouquet Garni of savoury herbs (we used parsley, thyme & tarragon) 2 Cloves 1 Bay Leaf 2 oz / 56g Butter ½ oz / 14g Flour Extra Chicken Stock 3 Egg Yolks 1 Whole Egg About 2 cupfuls of Breadcrumbs 1 glass White Wine Lemon Parsley Salt and Pepper to season Plenty of Frying Fat ★ Full instructions: https://www.handeddown.co.uk/post/fried-chicken-pembroke-1910s __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ★ Book Details: A Second Dudley Book of Recipes (1914) Collected and Arranged By: Georgina Ward, Countess of Dudley Publisher: Hutchinson & Co. (Paternoster Row, London, England, U.K.) __________________________________________ ♪ Music: Kiss The Sky by Aakash Gandhi

★ About: “This cake is excellent for lunch or tea,” the authoress claims. Gorgeously buttery pastry, juicy brandied cherries, soft frangipane and sweet rum icing… she was right, it’s a little slice of heaven. That said, you ought to tuck into this tart later in the day as the rum and bran-dy give it a real kick - unless you substitute these, of course (details below ⬇)! __________________________________________ ★ Ingredients: ▶ For the Rich Short Pastry: 8 oz / 227g Flour 6 oz / 170g Butter Pinch of Salt 1 tsp. Caster Sugar 1 Egg Yolk 2 tsp. Water ▶ For the Almond Cream (Frangipane): 7 oz / 200g Soft Unsalted Butter 7 oz / 200g Caster Sugar 7 oz / 200g Ground Almonds 4 Small Eggs (or 3 medium) ¾ tsp. Vanilla Essence/Paste ▶ For the Fruit Filling and Icing: About 50 Brandied Cherries (just over half a jar), or 40 Tinned Cherries 1.8 oz / 50g Caster Sugar, mixed with 1 tsp. Cinnamon 4 tbsp. Redcurrant Jelly 350g Icing Sugar 50ml Rum (plus extra, if needed), or 40ml Water + 1 tsp. Rum Flavouring (if liked) ★ Full instructions: https://www.handeddown.co.uk/post/german-cherry-tart-1910s __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ★ Book Details: A Second Dudley Book of Recipes (1914) Collected and Arranged By: Georgina Ward, Countess of Dudley Publisher: Hutchinson & Co. (Paternoster Row, London, England, U.K.) __________________________________________ ♪ Music: Dreamland by Aakash Gandhi

★ About this recipe: The Countess of Dudley enjoyed a Turkish Coffee so much that she provided two recipes for it in her book, A Second Dudley Book of Recipes. This is the second of the two; the first would've required us to get hold of a c.1914 Turkish coffee grinder and roast & grind up the beans first which is far too much of a palaver when you look at the relative simplicity of the next. The Countess's method is quite different to what we know of making Turkish coffees and, as you'd imagine, the end result is therefore also different in a few ways. There is no crema on top as there are no steps to allow for it, nor will you have grounds at the bottom of your cup as these are purposefully sunk down to the bottom of the cezve before pouring out. Nevertheless, the taste and texture is there and while it may not be 100% authentic, this makes a gorgeous cup of velvety Turkish coffee that'll pick you right up. __________________________________________ ★ Ingredients: For the pie: • 1 tsp. plus enough Cold Water to fill a Turkish Coffee or espresso cup to the rim. • 2 heaped tsp. freshly ground and roasted Turkish Coffee • 1 tsp. caster sugar You will also need a cezve and a Turkish coffee cup (or espresso cup). ★ Full instructions: https://www.handeddown.co.uk/post/turkish-coffee-1910s __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ★ Book Details: A Second Dudley Book of Recipes (1914) Collected and Arranged By: Georgina Ward, Countess of Dudley Publisher: Hutchinson & Co. (Paternoster Row, London, England, U.K.) __________________________________________ ♪ Music: Twinkle in the Night by Aakash Gandhi

★ About: ‘The Recipes contained in this volume are nothing very new or elaborate – merely what I think to be a useful collection to have at hand, as a sort of Memorandum Book for the mistress of a household when ordering meals, and when the inevitable question arises, “What on earth shall I order for luncheon and dinner to-day?” Many of the Recipes are very homely and simple, and, I think, may be useful in small households – showing how cold meat, etc., may be used up and turned into appetising dishes, as done in France, and therefore much waste saved. The Recipes are interspersed with a selection of quotations, which I hope may be interesting’, states Georgina, the Countess of Dudley in the Preface of her cookbook, A Second Dudley Book of Recipes that was published in 1914. The Countess was a fascinating woman. Born into a noble Scottish family she married the 1st Earl of Dudley who was many years her senior and begrudgingly suffered many years of existence as a ‘trophy wife’. It was upon his death that Georgina was able to flourish; beyond the expensive dresses, jewels and pretty face was an exceptional estate manager, devoted mother, humanitarian and tireless workhorse of a woman who, somehow, at the age of 68 and working for 9 hours, 7 days a week at her local convalescent hospital, managed to write this brilliant cookbook. While the third oldest cookbook in our little collection it is by far the most solid and well-made; in fact, you would struggle to find a modern book that is put together as well as this one – more than 107 years old and in almost perfect nick. And don’t even get us started on the recipes; every one we have tried so far has been scrumptious. The recipes are divided into the following chapters/sections: • Soups • Fish Dishes • Hot Poultry and Game Dishes • Hot Meat Dishes • Chaud-Froids and Other Cold Dishes • Savouries • Vegetables and Salads • Sauces • Sweet Dishes and Puddings • Savoury Rice and Macaroni Dishes • Different Ways of Cooking Venison • Egg and Breakfast Dishes • Tea Cakes, Etc. • Housekeeper Etc. and Miscellaneous • Beverages Coming up… Fried Chicken Pembroke | First World War Recipe Turkish Coffee | First World War Recipe *Mystery Dessert* (we’re still thinking about it) | First World War Recipe ★ More on our little ‘library’: https://www.handeddown.co.uk/library __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ♪ Music: Dreamland by Aakash Gandhi

★ About: This recipe for the classic Béarnaise sauce was taught in the National Training School for Cookery (Buckingham Palace Road) more than 110 years ago and is just as delicious now as it would’ve been then. __________________________________________ ★ Ingredients: 2 Shallots, finely chopped 70ml Tarragon Vinegar 70ml White Wine Vinegar 142ml White Sauce (Béchamel sauce) 3 Egg Yolks 28g Butter, cut up into small pieces ★ Full instructions: https://www.handeddown.co.uk/post/bearnaise-sauce-1900s __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ★ Book Details: High-Class Cookery Recipes for the National Training School of Cookery, 11th Edition (1909) Author: Mrs Charles Clarke, Principal of the National Training School of Cookery Publisher: William Clowes & Sons Limited (23 Cockspur Street, S.W. London, England, U.K.) __________________________________________ ♪ Music: We Are The Rain by Aakash Gandhi

★ About: "Good Friday comes this month, the old woman runs! With one or two a penny hot cross buns!" was the call that would echo through the streets of London this time of year 200 or so years ago. Hot Cross Buns have been baked at this time of year, particularly on Good Friday, for centuries. This Easter we baked our very own using this 1940s recipe from our copy of The Manual of Modern Cookery, pub. 1943. It’s the 2nd year running that we’ve baked our own (usually getting half a dozen from our local bakers which we’ll no doubt be visiting in a few days’ time to re-stock), and also the 2nd year that we have used this wonderful recipe, with crosses made the traditional way using short crust pastry and the dough lightly spiced with cinnamon and ginger. 🌸🐣🌼 Happy Easter 🌼🐣🌸 __________________________________________ ★ Ingredients: For the buns: ¼ tsp each of ground ginger and cinnamon, and ½ tsp. salt 1 ½ oz / 42g raisins ½ lb (227g) plain flour ½ oz / 14g fresh yeast or half the amount of dried yeast 1 oz / 28g sugar About ¾ cupful of warm milk 1 ½ oz / 42g fat (we used butter) 1 large egg To make the pastry crosses (from scratch, the 1940s way): 2 oz / 57g plain flour 1 oz / 28g altogether of a mix of margarine and lard A pinch of salt A little cold water ★ Full instructions: https://www.handeddown.co.uk/post/hot-cross-buns-1940s __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ★ Book Details: Manual of Modern Cookery, 7th Edition (1943) Author: Jessie Lindsay & V.H. Mottram Publisher: University of London Press Ltd. (War-Time Address: St. Hugh's School, Bickley, Kent, England, U.K.) __________________________________________ ♪ Music: Heavenly by Aakash Gandhi

★ About: At the turn of the 20th Century, wealthy Britons were eating more than ever be-fore, and eating OUT more than ever before. Restaurant dining; something that hadn’t really been a *thing* before then, really kicked off in the Edwardian era and one of the most popular early varieties of restaurant were chophouses. These were lushly fitted out venues where often exclusively gentlemen would meet to discuss politics and work over a large cut of meat served with a variety of sauces and plain vegetables. Meat was in – and when it came to beef, if it wasn’t fillet it wasn’t happening. This was also a time when French cuisine was widely considered to be the pinnacle of gastronomy so whether he was enjoying a meaty meal in his friend’s mansion or at a chophouse, if a top-hatted gent was served Filet de Bœuf a la Béarnaise he would’ve left feeling grander than the King’s carriage. This recipe, along with those for the two sauces (Béarnaise and Espagnole) were taught at the National Training School for Cookery in Buckingham Palace Road between 1909 and 1911. The beef glaze brings another flavour dimension while having the added benefit of boosting the colour of the meat. The sauces were magnifique, even with the Espagnole sauce turning out thicker than is usual. Thanks to the fantastic preservation of this old cookbook by its original owner, Miss. Watson, we are able to sample the most delicious Edwardian dishes from the comfort of an age where, among other improvements, women may dine in chophouses along with the men (oh, and vote). The world is now a very different one to that known by Miss. Watson when she cooked her way through this little book in the school kitchens, and most likely in her employment thereafter. Who knows how many times she made this dish, and who she made it for! But social history lesson aside, we encourage steak-lovers to try this tasty ‘antique’ recipe for themselves and go to the trouble of making the sauces with it. We were impressed 😉. P.S. – Yes, we like our steak a little crispy 🙃. __________________________________________ ★ Ingredients: Two 1lb / 450g Fillet Steaks or a 900g Beef Fillet Salt & Pepper to season 1oz / 28g Butter 1oz / 28g Beef Glaze (to make, boil about ½ cup of beef stock ‘til reduced and thick) Béarnaise Sauce (hot) Espagnole Sauce (hot) About 1kg of cooked spinach or mashed potatoes (as you like them) ★ Full instructions: https://www.handeddown.co.uk/post/filet-de-boeuf-a-la-bearnaise-1900s __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ★ Book Details: High-Class Cookery Recipes for the National Training School of Cookery, 11th Edition (1909) Author: Mrs Charles Clarke, Principal of the National Training School of Cookery Publisher: William Clowes & Sons Limited (23 Cockspur Street, S.W. London, England, U.K.) __________________________________________ ♪ Music: We Are The Rain by Aakash Gandhi

★ About: ‘There are very many cookery books now in circulation, but I claim for mine that each recipe has been thoroughly tested by several of the staff teachers in these kitchens before accepted as correct. They are intended for the use of both ladies and cooks, and are written as concisely as is compatible with the clear directions necessary to produce an easily followed recipe.’ – writes Edith Clarke, the Principal of London’s National Training School for Cookery to introduce the school’s 11th Edition of High-Class Cookery Recipes, published in 1909. This was the class book for a cookery course that cost a small fortune unless you had been granted a government scholarship. Established at a time when cookery teachers were in great demand, the National Training School for Cookery trained ladies to become the finest cookery teachers in the country. If you walked out of there with a diploma, you were guaranteed a job; if not as a cookery teacher then to run the kitchen of a grand home, school or restaurant even (given enough practical experience). A great deal of the recipes taught as part of the High-Class Cookery course were complicated with a list of ingredients as long as your arm, although the ‘Fancy Bread and Cakes’ chapter is full of refreshingly simple recipes. So far, everything we’ve tried has been delicious. The book is presented in two halves; the first comprising the new content for the 11th Edition, and the second, recipes from the 2nd Edition of the book published just two years before in 1907. The recipes are divided into the following chapters/sections: • Soups (11th Edition, 1909) • Dressed Fish (11th Edition, 1909) • Curries and Indian Dishes (11th Edition, 1909) • Entrées (11th Edition, 1909) • Sauces (11th Edition, 1909) • Various Recipes (11th Edition, 1909) • Vegetables and Salads (11th Edition, 1909) • Savouries (11th Edition, 1909) • Pastry (11th Edition, 1909) • Omelets (11th Edition, 1909) • Hot Puddings and Soufflés (11th Edition, 1909) • Creams, Jellies, Ices, Cold Sweets (11th Edition, 1909) • Fancy Bread and Cakes (11th Edition, 1909) • To Cook Game (2nd Edition, 1907) • Soups (2nd Edition, 1907) • Fish (2nd Edition, 1907) • Entrées (2nd Edition, 1907) • Sauces (2nd Edition, 1907) • Dressed Vegetables and Salads (2nd Edition, 1907) • Savouries and Hors D’oeuvres (2nd Edition, 1907) • Sweets (2nd Edition, 1907) Coming up… Filets de Boeuf á la Béarnaise (Fillet Steaks with Béarnaise Sauce) | An Edwardian Recipe (A Very Thick) Espagnole Sauce | An Edwardian Recipe Béarnaise Sauce | An Edwardian Recipe ★ More on our little ‘library’: https://www.handeddown.co.uk/library __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ♪ Music: We Are The Rain by Aakash Gandhi

★ About: Here’s an authentic Victorian recipe ‘To Preserve Plums’ from Warne’s Model Cookery & Housekeeping Book, published in 1868. While this jam does call for a little more preparation than others, in our opinion, it’s well worth it. Whole plum kernels are added to the jam as it boils which are supposed to add an almondy dimension to the flavour. __________________________________________ ★ Ingredients: Plums (any kind you like). Keep the stones. Preserving sugar Measurements: 1 lb (454g) FRUIT = ¾ lb (340g) SUGAR ★ Full instructions: https://www.handeddown.co.uk/post/plum-jam-victorian __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ★ Book Details: Warne’s Model Cookery and Housekeeping Book (1868) Compiled and Edited By: Mary Jewry Publisher: Fredrick Warne & Co. (Bedford Street, Covent Garden, London, England, U.K.), printers: Savill, Edwards and Co. Printers (Chandos Street, Covent Garden, London, England, U.K.) __________________________________________ ♪ Music: Kiss the Sky by Aakash Gandhi

★ About: ‘On the Lady of the house devolves the task of providing food for her household ; it should be her care that no waste or ignorant misuse shall squander the property of her husband – most frequently the bread-winner for the family – and that noting is lost by carelessness or bad cookery. She is to take care that there is no lack through fault of hers, nor any drawback to domestic comfort through injudicious rule ; no neglect caused by the love of idle pleasure.’ – is the opening paragraph of Warne’s Model Cookery & Housekeeping Book published in 1868, slap-bang in the middle of the Victorian era. In the year it was published the world’s first traffic lights were invented, the Granny Smith apple cultivar was originated and helium was first detected during a Total Eclipse in Guntar, India. Electricity was a fairly new invention and was certainly not a part of everyday life. Cooking was either by gas or fire and the domestic refrigerator wouldn’t be invented for another 45 years. More than 150 years later, things are now very different. This cookbook cost One Shilling to buy which would have been affordable for most cooks working in and around London at the time, or a housekeeper with a steady family income. It provides pages of detailed advice on how to go to market, buy and cook seasonably, keep household accounts and carve/truss different cuts of meat before getting to the recipes which are divided into the following chapters/sections: • Breakfast dishes • Fish • Soups • Sauces and gravies • Forcemeats and stuffings • Store sauces • Beef • Mutton • Lamb • Veal • Pork • Venison • Poultry • Made dishes • Meat Pies and Puddings, Vol-au-vants etc • Vegetables and salads, • Curing and potting • Pastries • Baked and boiled pudding • Pancakes and fritters • Flummery, blancmange and syllabubs • Souffles and omelets • Creams • Jellies and sweet dishes • Second course dishes and relishes • Baking biscuits and cakes • Preserves and pickles • Wines and syrups • Cookery for the sick Coming up… Plum Jam / ‘How to preserve plums’ | Victorian Recipe Jam Roly Poly Pudding | Victorian Recipe Custard for Puddings | Victorian Recipe ★ More on our little ‘library’: https://www.handeddown.co.uk/library __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ♪ Music: Frozen in Love by Aakash Gandhi

★ About: After three decades of national hardship, the post-war period stretching from the 1950s to end of the 20th Century finally saw things starting to look up in Britain for the common man. By the 1950s people had more disposable income. Things that had once been considered luxuries were starting to become part of everyday life, from shiny plastic toys to chocolate truffles. After years of rationing, it was a decade when sugar was celebrated like never before, with cakes, biscuits and puddings taking the spotlight in the cookbooks of the day. The 1960s was a decade of enlightenment which saw the dawn of so many new and exciting things from space travel to miniskirts. International travel had boomed and people were now able to experience - or hear about others’ experiences of – far away lands; and with that came a new fascination for the foods and flavours that came from them. Then came the 1970s and a whole new economic crisis. Somehow, in this period of power cuts, strikes and immense social tension, showing off your cooking skills with a sophisticated dinner party had become a popular pastime and a surge in the number and variety of little restaurants and takeaways started up by migrants introduced many more mouth-watering dishes that you can’t imagine not having the option of today. Finally: the 1980s. A decade kickstarted by a fairytale royal wedding that cast a rosy glow on the remainder of the decade. By now, the country was beginning to open itself up more to the vibrant and rich cultures and influences of migrants that had settled in Britain decades ago (whereas before, attitudes towards mixing had been generally rather reluctant and suspicious). Food-wise, the Fitness Craze of the ‘80s planted ‘health food’ firmly on the menu. Salads, desserts of mainly fruit, ‘slimming recipe’ chapters in cookbooks… things were getting fresh! In this, the last of three videos presenting our little ‘library’ of antique and vintage cookbooks, we give a brief introduction to the four youngest cookbooks in our collection that cover the Postwar and Late 20th Century eras: POSTWAR ERA (1945-1970s): 1950s: The Good Housekeeping Institute. (1958). Good Housekeeping’s Cookery Compendium. Watford: The National Magazine Co. Ltd. 1960s: Robertson, J. & Robertson, A. (1967). The Sunday Telegraph Cookery Book. London: Collins for The Cookery Book Club. LATE 20TH CENTURY (1970s-2000): 1970s: Edden, G. (1977). The Complete Colour Cookbook. London: Octopus Books Limited. 1980s: Hamlyn. (1987). The Best of Cooking. Middlesex: Hamlyn Publishing Group Limited. Coming up… A video delving into the finer details of each of our cookbooks + a recipe from that book right after. ★ More on our little ‘library’: https://www.handeddown.co.uk/library __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ♪ Music: Frozen in Love by Aakash Gandhi

★ About: The 30 year period encompassing the 1920s, 30s and 40s saw a rollercoaster of social, economic and political change in Britain. The ‘Roaring Twenties’ was a decade with sparkle; Bright Young Things, nightclubs and jazz bars triggered by postwar economic boom and growth in women’s independence. But the sparkle was short-lived and the Wall Street Crash of 1929 brought a new decade of comparative desperation, the 1930s. Everyday life became a struggle in this punishing decade as unemployment grew and Britain became more divided. In 1939 a new horror was faced as war was declared in Europe; a war that shook the world and defined the 1940s. These three decades would have been unimaginably difficult to live through and we take our hats off to those who did. In this second of three videos presenting our little ‘library’ of antique and vintage cookbooks we give a brief introduction to the ‘middle children’ of our cookbook collection that cover 2 distinct historic eras and the decades that they span: INTERWAR ERA (1918-1939): The 1920s: Best Way. (1928). BestWay Cookery Gift Book. London: Offices of the “Best Way Series” - the Amalgamated Press, Fleetway House. The 1930s: Craig, E. (1936). Cookery Illustrated and Household Management. London: Odhams Press Limited. SECOND WORLD WAR ERA (1939-1945): Lindsay, J. & Mottram, V.H. (1943). Manual of Modern Cookery. London: University of London Press Ltd. Coming up… Introducing Our Antique Cookbooks – Pt. 3 | Postwar & Late 20th Century ★ More on our little ‘library’: https://www.handeddown.co.uk/library __________________________________________ ★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________ ♪ Music: Frozen in Love by Aakash Gandhi