Apple and Cinnamon Muffins

We are delighted to wake this blog from a few restorative weeks of hibernation with a guest post from Salada. Her other posts can be enjoyed here and here.

No muffin recipes appear in the VCBT list. Honestly, I checked.  Patricia H White is, assuming she’s still with us, an American who moved to England in the 1960’s.  This book was first published in 1975, and encourages the tradition of taking a bit of trouble with your gifts, or DIY as it’s known.  The recipes are divided into eight categories such as preserves, potted foods, sweetmeats and baked goods.  Ms White gives advice on packaging and storage, and how long the produce will last.

This recipe looks like a standard muffin mixture.  Commercial muffins nowadays have expanded to massive proportions, but these seem to come from a more frugal era.  Apple and cinnamon is a classic flavour match.

Oeufs Mollet or Soft Boiled Eggs Mornay

Another book bought on last year’s Highland trip was Lady Barnett’s Cookbook by Isobel Barnett, a successful, educated middle class woman who married a successful middle class, educated man who was knighted and whose title was used by his spouse to further her career. Yes, this is a celebrity cookbook, 1960s-style.While the airbrushed version of her life appears on the dust jacket in CV form (click on image to enlarge). The internet tells a story which induced my co-bloggeuse to exclaim ‘Oh, she’s tragic!’  (though far more sympathetic than Premiership footballer who pinch supermarket doughnuts).

This book is something of a mixed bag. It’s a guide to entertaining for people who already have a large encyclopedia-type cookbook and are now seeking to bless others with their efforts. I wonder how much it owes to the personal tastes of its author and her guests? Some dishes seem like a genuine treat, others are more along jelly, cream and bananas lines. (Actually, what am I talking about? If someone served me jelly, cream and bananas, I would probably kiss them.)

(The ‘more out-of-the-ordinary’ way of using them ‘a l’Indienne’ i.e with curry sauce. No.)

According to my (admittedly limp) grasp of food hygiene, eggs should either be hot or cold, so please don’t keep them in warm, salted water. Salmonella is a real downer, or so I’ve heard.

This dish may seem like something one might put together from bits found at the back of the fridge (a couple of eggs, a bit of bechamel, some greens where it doesn’t matter if they’re a bit old because they’re going to be wilted, chopped and covered in hot cheese) but it results in something filthily delicious and incredibly filling. I had it as was, but you might want a triangle or two of crisp toast on the side. Recommended now the nights are miserable.

Mollet’ed by Elly

ETA: I have just only just realised that I could see her in her prime – voila! A clip of What’s my Line from 1955. Enjoy!

Peach cream

E Phyllis Clark  is described as “Former lecturer in Domestic Science, Government Training College for Teachers, Trinidad and Tobago, and Department of Education, Uganda”. This book was published for The Government of Trinidad and Tobago by Thomas Nelson, with the first edition out in  1945, (my copy is the 6th reprint from 1964). The price on the slip cover is 7/6 and is stamped in blue ink “Bought from The Voice Bookshop, St Lucia” – the kind of detail that sets the mind wandering.

There is a preface by R Patrick, Director of Education “No pains were spared in making the book essentially West Indian and practical, and much valuable advice was received from local medical officers, dieticians, and teachers and other in the various West Indian Islands. To all of these ladies and gentlemen, the Compiler would desire to tender her grateful thanks”

Clark authored several books and I assume they’re all written like this one – clipped tones and with an emphasis on nutrition, food storage and cooking techniques. This reader describes it well as providing “instructions on how to build a meat safe and how to construct a protected hanging basket for dry goods, as well as how to clean fish, pick fresh vegetables, identify vitamin deficiencies, and more”.

More being recipes for pregnant and nursing mothers, toddlers, invalids, ‘East Indian’ and Chinese dishes. The majority of recipes are divided method of cooking – frying, grilling, steaming. Irish potatoes are recommended throughout.

Writing up this recipe now is making me a little sad, I actually cooked this nearly three  months ago, on a beautful summer evening, warm enough to buy fresh peaches jammed full of flavour and then sit on the terrace drinking Pimms (n.b. not my terrace or Pimms), while the milk set in the fridge beyond what was recommended and then had to be whipped up before adding the sweet, sweet peach juice. Our pudding ended up a little less homogenously textured and a little less firmly set, more of a fool, less of a cream.

Results
Despite lax timing,  it was a success – very simple, light and refreshing without being spartan and as the recipe states, you can vary the fruits and the sugar content (we skipped the sugar entirely).

Is it dark at 4 o’clock where you are? I’m 95% sure my next post will be a stew.

Peached by Elly

Basic White Sauce and Watercress Sauce

Another smashing guest post by Talia – find her first on here and why not peruse her blogs Teafull and The Gibson Girl’s Guide to Glamour?

This was another of my inherited cookbooks — Cooking For One by the team at Better Homes and Gardens.

My grandmother lived on her own from about 1985 when my grandfather died, till around 2010 when some cousins of mine came to dwell in her basement due to financial troubles. Not long after this, she needed professional nurses to come help as her health wasn’t keeping up with her. Family always lived nearby, but she seemed to like being independent; and I can imagine she probably used this cookbook a lot, since dining solo would have been her standard way of life.

This book came extra handy to me on a recent 3 week stay in Scotland. Due to the length of the trip, I made sure I was dwelling in a place with a kitchen so I could cook at “home.” Many inspirations came from this little work. See, while it includes plenty of actual recipes, it also has lots of general suggestions for easy things to eat alone. (Including perhaps some things you wouldn’t *want* anyone else to know you’re eating… there’s a few suggestions that amount to the kind of thing you eat when you’re trying to use up leftovers but you really don’t want to boast you’ve been feeding off of. Example: mushrooms in white sauce as a meal.)

Some suggestions include egg in a basket, croissant sandwiches, an ingredient heavy but still single-serving salad niçoise, the questionable sounding (but probably fashionable today) bacon and peanut butter tostada, and more.

There is one section on how to make (approximate) single-servings of various sauces, and this was one area I gave a try. I made some Basic White Sauce, which then with a few additions becomes Watercress Sauce. Here are both recipes:

Basic White Sauce
1 tbs butter or margarine
1 tbs all-purpose flour
dash salt
dash pepper
1 cup milk
In a small heavy saucepan, melt the margarine or butter. Stir in flour, salt, and pepper till blended. Add milk all at once, Cook and stir over medium heat till mixture is thickened and bubbly, then cook and stir for 1 minute more. To store, refrigerate in an airtight container for up to 4 days. Makes about 1 cup.

Watercress sauce
Using 1/4 cup Basic White Sauce, stir in 1 tablespoon chopped fresh watercress, 1/4 teaspoon Dijon-style mustard, and dash ground nutmeg.

I used the finished Watercress Sauce mixed with some canned tuna and some bacon, to make a pretty good little tuna salad. To do it this way, add the whole recipe of watercress sauce to 1 standard sized can of tuna and about 2 strips of bacon, finely crumbled or diced, and mix it all up well. Eat it on crackers or bread or a potato or whatever.

An interesting thing about this little watercress tuna salad recipe, was it ended up being a great lesson to me in how the quality of your ingredients really effect the flavor of your food. See, I made a batch of this one time in Scotland, and one time after I returned home to the US. US has crappy food; it’s all bred to be large, and hold up well to transportation, and to not taste like anything (I assume intentionally for the sake of consistency season to season.) Consequently, the white sauce made with Anchor butter and Scotmid watercress was way tastier than the stuff I had to use in the US. You can also get BRINED tuna in the UK which you pretty much cannot find in the US, so the fish tastes a lot better since it’s been salted through; adding more salt to the recipe just doesn’t get the same result.

All in all it is a pretty fun little cookbook, I hope I’ll get to try some more of the recipes in the future.

Dark Treacle Pudding

Today’s recipe (actually made on Sunday night) is from a collection of Edwardian pudding recipes published by Copper Beech books who do several of this sort of thing. This volume was edited by one of their regulars, one Julie Lessels, about whom the internet refuses to give me any more information. Many of the puddings in this book are steamed, although there are a few tarts and some fritters.

Initially, I was going to make ‘half-pay pudding’, but you have been spared this flippant nod to the horror-story that is the current socio-economic situation, when I realised it would be more expensive to make than the first pudding in the book.

Crusted Cheese Pie

Well. It’s Pie Month again. Where better to find a suitable pie than in the classic Make A Meal Of Cheese? Yes, the recipe book that gave us the abject horror of the Hollow Cheese Loaf. Good idea. There’s no way that could go wrong. Here’s the instructions:

Apple Pudding-Pie

Of course I made this. I have a ready supply of apples and LOOK AT THE NAME:

Apple or peach pudding-pie or pie-pudding, no. 2, Yankee style

Amazing.

Recipe
Sweet milk, 1 cup
1 egg
Butter, 1 tablespoon, heaping
Baking powder,  1 teaspoon
Flour 1 cup or sufficient to make a rather thick batter (‘batter’ means like cake, better to handle with a spoon or easy to pour  out)
A little salt
Tart juicy apples to fill half an earthen pudding dish

Bacon Cornettes

Look at this wonderful thing! A friend liberated it from his grandmother’s bookshelves for me and I appreciate it so very much. If I had unlimited shelf space and an extra few hours in the week, I’d probably collect and blog about etiquette and entertaining manuals as well, but there’s only so much time a person should devote to horrified chuckling at kaleidoscopic interiors, conformist gender roles and devilled ham.

 

Custard Sauce

Another part of Christmas dinner, I volunteered to make this  reasoning that being very proficient in cheese sauce and having had one successful attempt at crème pâtissière, I wouldn’t disgrace myself or annoy other people. I consulted the oracle (emailed my mother) and received this reply:

Are you making ‘proper’ eggy custard or just Bird’s outa the
packet?  Only two things to remember – eggy, don’t boil or it’ll curdle;
powder, boil or it’ll not thicken well (both – stir like mad!).

Clootie Dumpling

Happy St Stephen’s Day! Actually, I imagine most of you will be reading this in a couple of day’s time when you need a break from your Christmas present books or stumbling here in a couple of months when you are looking for a suitable recipe for ballast-food.

I spent Christmas day with friends this year, a delightful experience, with just a few pangs for family rituals. I brought a contribution to the main course, offered to make custard and in a flurry of last-minute organisation, volunteered to cook clootie dumpling which several of us had missed the opportunity to have when on holiday in Scotland in the summer. On that trip, I had bought Traditional Scotttish Cookery by Margaret Fairlie, first published in 1972 by Hale Books, in Inverness Museum. I’ve tried to find out more about Ms Fairlie, but the internet is only giving me information on the identically named eminent gynaecologist and first woman to hold a professorial chair in Scotland. So if you know any more about Margaret Fairlie, cookbook writer, do comment and let me know.