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And I can handle the weight of voting and this active form of political participation without losing this part of who I am.’” The Woman Suffrage Cookbook, compiled by Hattie Burr and originally published in 1886. I do still cook and I want to raise good citizens, but I’m also a good citizen. As much as they saw this as a place where they could be attacked, it was also a place where they could defend themselves: ‘I am still a woman. It mattered when they fed their children and their husbands. It meant that they mattered when they were cooks. “Those gendered issues were confining, but they also gave women real power. “It was very much intentional on the suffragists’ part,” says Jessica Derleth, a historian who explores this topic in her article “Kneading Politics: Cookery and the American Woman Suffrage Movement” in the Journal of the Gilded Age and Progressive Era.
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But the cookbooks were part of a calculated strategy: By leaning on gendered norms, suffragists were attempting to counter claims that they would abandon their homes and families if they entered the political sphere. It might seem odd for women who were fighting to be seen as more than wives and mothers to reinforce such traditional roles. To drive the message home, recipes in cookbooks, pamphlets, and suffragist newspapers often had themed names, such as “Spaghetti a la Suffragette,” “Aunt Susan Marble Cake,” or “Suffragette Savories.” And Lucy Stone, a suffragist and abolitionist who refused to take her husband’s last name, contributed instructions for homemade yeast.
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Charlotte Perkins Gilman, author of the famous short story “The Yellow Wallpaper,” showed how to make “synthetic quince” using juice from stewed rhubarb. Carrie Chapman Catt, president of the National American Woman Suffrage Association, offered a recipe for pain d’oeufs. Published primarily by women’s associations, the cookbooks featured contributions from local members as well as leading figures in the suffrage movement. Stockham was a gynecologist, obstetrician, and women’s rights advocate. These themed recipe collections proliferated in the United States between the 1880s and 1920, when the 19th Amendment, which stipulated that no citizen could be denied the right to vote on the basis of sex, was ratified. Blending recipes with activism, the culinary guide was an early entry in what became a larger trend of suffrage cookbooks. Stockham’s recipes appear in The Woman’s Suffrage Cookbook, compiled by Hattie Burr and published in 1886. To those who found her thoughts on women’s rights, comfort, and pleasure difficult to digest, Stockham offered palatable chasers in the form of recipes for custard-filled cake, graham muffins, and rhubarb toast.
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Stockham was a doctor, activist, and champion of causes ranging from women’s suffrage and abandoning corsets to the merits of female masturbation.