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Mrs Frugal

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  1. Wartime recipes are often surprisingly good. We are frequently led to believe that food was boring and unpalatable in the forties but don't believe that for a minute . If you ignore anything that claims to be "mock" something or other, a lot of the recipes in books like Marguerite Patten's "We'll Eat Again" are perfectly acceptable today and as they are lower in fat and sugar due to the rationing of the time, they are also far healthier than today's calorie laden versions. LSH is currently trying to lower his cholesterol levels and I'm losing weight so as a family, we're eating quite a lot of wartime recipes, thanks to my embarrassingly large collection of 40s recipe books . A particular family favourite is this steamed pudding, made with carrots to boost the sugar ration and it's very good indeed! Wartime Chocolate Pudding 2 oz margarine 1 oz sugar 1 cup grated carrot 2 tbsp golden syrup 2 cups flour 1 heaped tbsp cocoa 1 tsp bicarb 1 tsp baking powder pinch salt ½ pint milk A little vanilla essence Cream the margarine with the sugar and stir in the grated carrot, syrup and the rest of the dry ingredients. Add milk and a few drops of vanilla essence. Mix to a fairly stiff consistency. Put into a greased basin and steam for 2 hours. Eden Camp is BRILLIANT!!! Well worth a visit . I'd move into the prefab if they'd let me .
  2. Oh Sheila I'm so very sorry. I'm glad she passed away peacefully though. Thinking of you all and sending lots of love and hugs xxx
  3. Thinking of you all, Sheila. Love and hugs, Kate xxx
  4. Sheila, I am so, so desperately sorry. Having met Shep, I know what a lovely man he was and what a huge shock this is for all of you. Thinking of you all and sending you love and hugs xxxxxxxxxx
  5. Just got Lesley's email This recipe came from "The Preserving Book" by Lynda Brown (Dorling Kindersley) Sweet Courgette Relish 2lb courgettes - finely chopped 1 large onion - finely chopped 16fl oz cider vinegar 12oz granulated sugar 2 tsp mustard powder 1 tsp turmeric 1-2 tsp chilli flakes 2 tsp cornflour 2 tsp coriander seeds Put courgettes and onions in a preserving pan or heavy based saucepan. Pour over the cider vinegar. Stir to mix. Add the sugar, mustard powder, turmeric, chilli flakes, cornflour and coriander seeds. Stir over a gentle heat until the sugar has dissolved. Bring to the boil then reduce the heat and cook for around 40 mins to 1 hour until the mixture has thickened. It should be slightly wetter than chutney. Spoon into hot sterilised jars and seal. Keeps for 6 months.
  6. Just to add that the recipe above can be easily adjusted to make a lovely chocolate chip version by using the alternative ingredients in brackets. Also if the courgettes are very juicy, drain them in a sieve over the sink for a few minutes before adding to the cake mixture.
  7. Sorry to hear about the disaster TAJ. I've had demi-johns shatter in the past during wine making sessions. I don't think that some of them are particularly strong and I seem to remember that there was a warning sticker on the last one I bought against using them for anything fizzy. The stickiness goes a long way, doesn't it! It's important to keep releasing the pressure regularly - even daily if it's very fizzy. I forgot about a half full bottle one year and we discovered it at Christmas. It was in a plastic Cola bottle and the pressure had made the bottle into a bell shape! I let LSH open it . I had a plastic bottle explode another year in the larder and the pressure pushed the tongue and groove side of the larder wall out! Powerful stuff !
  8. Glad to hear you're enjoying your cordial, Quin. I must go and collect more elderflowers this weekend too as our cordial supplies are dwindling fast and time's running out as the flowers don't hang about for long .
  9. Sometimes it doesn't get ever so fizzy but don't worry, it's still delicious. Leave it for the 3 weeks then chill it and enjoy. Hopefully it will have developed some sparkle by then . I've had a gentle fizz some years and a full blown explosive champagne whoosh other years when the bottles are opened but either way, it's scrumptious .
  10. ....and very nice it was too! I've never had Hemlock.........ummm, Angelica Cake before and it's delicious! Thanks for having us Lesley .
  11. "One" by U2 "Wake me up when September ends" by Green Day "Wild Horses" by the Stones (NOT that Boyle woman )
  12. That's great news . So pleased it worked for you . The recipe is from an old Reader's Digest book and always works beautifully.
  13. Omletina, I'm so sorry to hear what a horrible time you've been having recently but you look as if you've found an absolutely lovely home to start your new life in and I'm sure you'll be incredibly happy there looking at that view! Good luck for the future and I wish you all the happiness in the world xx
  14. WOOHOO! I am so pleased the recipe worked so well for you . Enjoy the buns!!!
  15. Ooooh buckets and buckets of good vibes heading your way, C&T!! I hope they turn out really well . Lesley, yours look fab !!
  16. I have the camera set on automatic but I use manual focus to get one of the buns in sharp focus and this blurs the background. The camera is a Nikon D-40 with a 55-200 lens on and is quite good for playing around with to get the shots I want. I think it's using the longer lens and standing well back from the subject to zoom in on one bun rather than getting in close which fuzzes out the background . Lesley, thanks . The cake stand belonged to my Great Aunt and was given to me when she died and it always comes out at Easter as the plates have pretty spring coloured flowers painted on them. Chickencam - your buns look lovely too . I didn't get round to glazing mine. They look so appetising when they're all shiny !
  17. Oooh what a rotter! I hope you threw some at him .
  18. I've been making hot cross buns for years now and they usually work out OK. I've made a double batch this year as they go like........hot cakes . This is the recipe I use 1lb strong plain flour 1/2 oz dried yeast 3 oz caster sugar 1 tsp salt 2 tsp mixed spice 2 oz softened butter 3 oz currants/sultanas 1 oz chopped candied peel 1 egg 5 tbsp lukewarm water 1/4 pint lukewarm milk For the crosses: 3 oz plain flour 2-3 tbsp water Sift the dry ingredients and yeast into a bowl. Rub in the butter. Add dried fruit and beat in the egg, milk and water. Knead for 10 minutes. Cover and leave to rise in a warm place for an hour until doubled in size. Shape into 12 buns and leave to rise in a warm place for 30 minutes. Mix together the ingredients for the crosses and pipe onto the buns. Bake in a preheated oven at 190C for 20 minutes. Cool on racks. These are the ones I made this morning
  19. My pleasure . It's lovely to do something useful . I'd love to do some more when I've had a rootle through my fabric stash for suitable materials .
  20. We must have gone on a good day then as I certainly wouldn't have called it rubbish. The strawberry tarts and sandwiches were lovely. Rude people, yes, but you get that wherever you go .
  21. It'll be fab, Debs !! You'll have a smashing day. As the then unmarried daughter, I got to go with my parents when Dad was invited back in 1984 and we had a really amazing time. Wear comfy shoes as there's an awful lot of standing around though !! The food is lovely . When the Royal family arrive, everyone lines up on either side of the route they are going to take and people are chosen at random to meet them. We weren't chosen but the identical twins standing next to us were so we had a cracking view! Enjoy yourself and tell us all about it when you get back! Get a lovely hat!!
  22. I have a fabric stash. I'll have a rootle and see what I can come up with .
  23. I buy my laundry soap from The Carbolic Soap Company and I am absolutely chuffed to bits to see that they are now stocking Sunlight Soap . Fabulous stuff!!
  24. Oh my goodness, aren't they gorgeous!!! They have grown up to be stunners, Cookie !
  25. Lovely photos, Lesley. I can't believe how much Tali's grown !

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