Until the late nineteenth century Australians largely relied on cookbooks that were brought with them from England and on their own private recipe collection, and that influenced to a large extent the sort of food that they ate.

‘History in the baking’, Dr Adele Wessell, National Museum of Australia, 2008

… even the dullest and most unpractical person could hardly fail to cook with success, if following its directions …

‘A Commonsense Cookery Book’, The Sydney Morning Herald, 8 April 1914

The English and Australian Cookery Book (1864) by Edward Abbott was the first book of recipes published in Australia.

… the average person, especially if she has had no opportunity to practice the art of cookery, will be grateful for the clear and simple fashion in which the recipes are set forth.

‘A Commonsense Cookery Book’, The Sydney Morning Herald, 8 April 1914

The Antipodean Cookery Book and the Kitchen Companion (1895) by Mina Rawson was among the first books published in Australia to teach cookery skills.

The method followed is one in practice in the public schools’ cookery classes; first the lists of ingredients are set down; then under the heading of ‘method’ follows the mode of procedure.

‘A Commonsense Cookery Book’, The Sydney Morning Herald, 8 April 1914

… recipes for the various dishes that will turn the veriest growler into a smiling angel, and make him dance a hornpipe after meals …

‘Common Sense Cookery Book', The Land, 3 April 1914

The Commonsense ‘gets the most comments’, mostly from people who were taught to cook scones or gravy from it as children. ‘There is a lot of sentiment and a lot of comfort about it’ …

Michelle Moon, Australian Cookbook Collectors Society, The Age, 28 July 2008

Every recipe is given with the same attention to detail and the same simplicity, and a child of twelve could follow the directions with success.

‘A Commonsense Cookery Book’, The Sydney Morning Herald, 8 April 1914

The book opens with giving a list of kitchen requisites, dictionary of terms used in cookery, table of measures, cuts of meat – illustrated on a sheep and bullock – and how to cook them … Economy in cooking is the apparent aim of the authors. The price – 10d post free – at which this book is published, should place it within reach of all who want to know how to cook a nice dinner at a minimum cost.

‘Common Sense Cookery Book’, The Land, 3 April 1914

The recipes are economical, and the dishes chosen are wholesome and dainty.

‘A Commonsense Cookery Book’, The Sydney Morning Herald, 8 April 1914

Commonsense and a good cookery book are the only two essentials for the making of a good cook, we are told. As good cookery books are by no means uncommon, it must the commonsense that is rare, for good cooks are not to be had for the asking.

‘A Commonsense Cookery Book’, The Sydney Morning Herald, 8 April 1914