Recipes, history and other things
Source: The Stork Wartime Cookery Book by Susan Croft (1940) This book was a lovely present from my cast after we finished a production of Lilies on the Land in August, a show about Land Girls. It is full of useful wartime cooking advice including a section on ‘how to save your dinner if air-raids... Continue Reading →
Source: The New Home Encyclopaedia, Edited by John Wheeler (1932) My father bought me this book for Christmas last year and it is amazing. Want to know how to make a lily pond? Check. What about entertaining unexpected visitors? It’s got you. The rules of whist? How to keep geese? How to be presented at... Continue Reading →
Source: The Professed Cook; or, The Modern Art of Cookery, Pastry, and Confectionary, made Plain and Easy by B. Clermont (1776) Another work-related recipe… Wafers were eaten as far back at the late Medieval period at the end of a meal and were thought to settle the stomach. Into the eighteenth century, they became part... Continue Reading →
Cabbages and Kings. And Kate 