Food Without Fuss, written by Josephine Terry, was published in 1944. Miss Terry was a cookery expert with the London newspaper, the Daily Mirror, and answered questions put to her by correspondents, “setting herself to find the answers by scientific investigation and experiment.” It is mostly a book of recipes designed to make the most of wartime rations, which remained in place in the United Kingdom until the early 1950s. But, as the dust jacket states, “there are several more general sections for the intelligent reader who is interested to know ‘how things work’. The ideas behind the recipes are explained, and anyone who cooks through the book will find herself widening her own experience, with less fear of being flustered in any emergency.” It seems like a big promise for such a thin volume, and I’m assuming that the reference was to food or kitchen emergencies rather than anything more dire.
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