Good morning folks!
Well, just about, it's firmly heading towards midday and my to-do list is rather long, but I need a quick break between vacuuming and sorting out the washing.
As you may know, I sell vintage sewing patterns over on Etsy. In the whole process of getting the patterns online, they're checked, photographed, popped into little bags and labelled, before finally being listed in the shop.
I, as many stitchers do, have found little bits of joy inside the envelope alongside the actually pattern; a wartime pencil, pieces of fabric, an aerogramme even. But my favourites finds are newspaper, with juicy stories of runaway teens heading for Gretna being the best.
However, if the paper can be dated, it just adds to the joy of the pattern. My latest listing is one such joyous pattern. There are three pieces cut in newspaper, seemingly nothing to do with the pattern inside (which is complete).
I did a quick search online, to discover the stories are from 1943
These include the death of Mr John De Havilland, Colonel Graham West awaiting his "Bader legs" and my personal favourite; A mention of oranges!
There is also a crossword, completely unanswered! How anyone could pass a crossword by without having a go is beyond me.
I actually feel a little sad to let the pattern go, but alas, it's a size too big and I already have plenty of patterns I keep saying I'm going to adjust... It just doesn't happen :)
The pattern, should you be interested, is available here.
Well, that's all for now. I'm not sure I'll be posting before Friday. But I will be back on Friday for Jennie On The Kitchen Front. This week I'm trying to decide between biscuits and cake, ooh, the decisions!
Until then
Jennie
Is it already Friday? Well, if it is, then it's Kitchen Front day for us!
This week I've made a ginger cake, well, it's actually a tray bake by todays standards. Never mind what we'll call it, it's ginger and it's cakey.
Before we start, the recipe does say to use a Yorkshire pudding tin, measuring 8 1/2" by 5 3/4" - I don't have a tin this size, so instead used the smallest tin I could find, which is about 8" square. It still works, so no complaints from me.
This ginger cake has a subtle flavour, should you wish to update it, you could always drizzle the top with lime icing.
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Ginger Cake - 1942
4 ozs Plain Flour
4ozs Self Raising Flour
2 ozs Lard - I use veggie Baking Fat
4 ozs Syrup
2 tablespoonfuls Sugar
1/2 teaspoonful Bicarbonate of Soda
1 teaspoonful Ground Ginger
1 teaspoonful Mixed Spice
1 Small Egg
1 gill Milk (1/4 pint)
Stir together lard (fat), syrup and sugar in a saucepan over low heat until melted.
Do not boil, wait until lukewarm before using.
Beat egg and mix in milk.
Mix dry ingredients, make a well.
Pour in syrup mixture, mix.
Gradually add the egg/milk mixture.
Stir until smooth.
Put into a greased tin.
Bake in slow oven, Gas Mark 3 (160 C / 325 F) for 45 minutes.
Cut into 18 squares for serving.
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Well, that's the recipe. Of all the wartime recipes I use, this is one of my favourites, it turns out well and is a nice treat with some tea or cocoa.
So now I'm off for some lunch, then I might just find room for another piece of cake!
Till next week
Jennie
Hello all, I am indeed back with another recipe. I am intending some posts for other things beside baking, but as yet, I haven't gotten around to it.
This little recipe is from 1943. The cakes in question are not the light and airy ones you may be expecting, but are quite tasty, and not very sweet at all, indeed, I'm intending on splitting them and having them spread with butter and jam. I say that, but with half of them gone, I'm not sure it will happen :)
I've just realized what they remind me of, blueberry muffins... without the blueberries! Though you could use some more exotic dried fruits if you wish
Here's to it then readers:
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Little Fruit Cakes (1943)
Makes one dozen cakes.
6 ozs flour (plain)
Pinch of salt
3/4 teaspoonful baking powder
2 ozs margarine or half and half margarine and lard (or baking fat) - I used all margarine
2 tablespoonfuls sugar
2 tablespoonfuls sultanas or small raisins - I used sultanas
1 reconstituted dried egg - I used 1 fresh egg
About 1 gill of milk (about 1/4 pint)
Halve sultanas or raisins.
Mix flour, salt and baking powder..
Rub in fat.
Add and mix in sugar and fruit.
Stir in beaten egg and enough milk to make a mixture of stiff drop-from-the-spoon consistency.
Fill into 12 greased queen cake tins or patty pans.
Brush with milk.
Bake in a moderate oven, gas mark 6 (200 C/400 F) for about 20 minutes.
I hope you've enjoyed this recipe, now I'm off to polish off another cake with some tea
Until next time
Jennie
It's finally here! I'd intended to write this before lunch, but then soup-making got me distracted (red pepper, tomato and kidney bean - yum).
I don't know what to call this feature... Suggestions on a postcard to: Jennie Charm, c/o Charming Towers, Charmsville - I wonder what the Post Office would do with that?
Anyways, I am getting awfully distracted again, today I have the attention span of a... Ooh, look, a fox!
I'm a firm believer in having something baked for the weekend, and in these "tough times", an economical recipe is just the ticket.
I've adjusted this recipe as the original just didn't work, and that's not fair when you're desperate for biscuits!
These make spongy biscuits, a little cakey even, but so simple, and so lovely with a cuppa.
Recipe:
2 oz Margarine
1 oz Cocoa
4 oz Plain Flour (plus extra for dusting)
2 oz Sugar (plus extra for dusting)
1 Tablespoon Golden Syrup
1 1/2 Tablespoon Milk
1/4 Teaspoon Bicarbonate of Soda
1 Teaspoon Vanilla Essence
Pre-heat your oven to about Gas Mark 6 (200 c), line some baking trays with baking parchment and dust a clean surface with flour.
Melt the margarine and golden syrup, turn off the heat then add in the other ingredients and stir until a glossy dough is formed. If it's too sticky, add more flour - Too dry and crumbly, add more milk.
Turn out onto your floured surface and roll out to about 1/2 cm thick and cut into rectangles (or squares, circles...) and place them onto your lined trays. Prick the tops with a fork and dust with a little sugar (optional).
Bake for about 15 minutes, until they are firm, but the tops are still a little springy.
Once cool, then can be sandwiched together with chocolate spread or jam, or maybe even a little whipped cream!
They can, of course, be eaten as they are. They make excellent dunkers.
I'm afraid I don't know how long they last in storage, as they're usually grabbed straight off the tray!
I hope you enjoy. I'll try and think of what to make for next week's installment... Ideas?
I hope you all have a lovely weekend, I had a plan, but it involves an early morning... We'll see!
I'm off to grab another biscuit before my tea's gone
Jennie xx
