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Opera and sleep

When i was young i would go to the Opera and be astounded that people in the audience would go to sleep. It was so exciting how could they sleep?  Now i am older i understand. The release of the music/singing is so total. The moment is it. It is this moment when you pause. Stop. Max Richter’s sleep knows this. Sleeping in a rectial, opera, concert is a profound emotion response. Sleep on!

Anzac Day – better do Gran’s Anzac Biscuits

Grans Recipes 039 ANZAC biscuits editedThere are two Anzac recipes in Grans notes.  First is described as Anzac Biscuits and the second as Anzac Crispes [sic].

This is probably the magic difference between the chewy Anzac and the crisp ones.  A mystery solved.  I wonder which one they sent to the diggers.  The two recipes are very similar, but the crispes [sic] don’t have coconut and have less golden syrup.

Anzac Biscuits: Put in a bowl 1 cup of flaked oatmeal, 1 cup of sugar, 1 cup plain flour, 1 cup of cocoanut [sic].  Put in a pan on stove, 1 tablespoon golden syrup, 2 tablespoons water, 1/2 cup of butter. Bring to a boil, then add 1 teaspoon of soda, and pour on dry ingredients. Press out with hands and bake 15 to 20 minutes.

Anzac Crispes: 1 cup flour, 1 cup of sugar, 2 cups oatmeal in a bowl, and 1/2 cup of butter, 1 teaspoon of soda, 1 teaspoon golden syrup, 2 tablespoons boiling water in a pan on stove.

Sand Tarts also noted as American Jimbles?

Sand Tarts or American Jimbles - Martha Steward also has a recipe for Sand Tarts

Sand Tarts or American Jimbles – Martha Steward also has a recipe for Sand Tarts

This next recipe has two names – Sand Tarts and American Jimbles.  I can’t see any reference to the second name anywhere, so it must be a old name, long out of use.  This recipe was still bound into Granny’s book, so is in better condition.  Also written in pencil rather than ink.

Granny’s Sand Tarts or American Jimbles: 1 cup of sugar, half of butter, 2 eggs, 2 1/2 cups of flour, 1 teaspoon cream tartar, 1/2 soda, 3/4 cup of milk.

Beat sugar and butter, add eggs and then milk and lastly flour.  Roll out half inch thick.  Brush sugar and currants on top of some, sugar and cinnamon on top of other.  The softer the dough is rolled out the lighter the jimble will be.  Coconut added for a chance [sic] is delicious.

As usual no cooking instructions – guess they just knew how to do it!

Cheswick Pudding – Something of a lost recipe

Granny's very faded and difficult to read Cheswick Pudding recipe

Granny’s very faded and difficult to read Cheswick Pudding recipe

This recipe was particularly faded – as you can see from the photo.  I googled to see if there were any references to this pudding so I could check my interpretation of the hand writing and faded bits correctly and there was very little reference at all.  I think I can remember my grandmother making it, and perhaps my mother.  If it is what I am thinking it is, it is best made with dripping.

Granny’s version:  Cheswick Pudding. 1 cup flour, 2 tablespoons of brown sugar, 3 tablespoons of dripping (or butter), 1 cup of milk, 1 teaspoons of [bicarb] soda, scant teaspoon of salt, 1 cup of raisons or currants, a little nutmeg or cinnamon. Boil for three hours. [Mrs Spearman’s recipe below suggests in a well greased basin, but might be possible in a cloth].

From "The Truth" newspaper April 1935.

From “The Truth” newspaper April 1935.

Making Jelly – the old way – throw in some sherry

Jelly recipe with a good slosh of Sherry.  Not for the kids.

Jelly recipe with a good slosh of Sherry. Not for the kids.

When I saw a recipe for jelly in my great grandmother’s cook book, I thought it was odd, since it is so easy to make. But this is without jelly crystals and some rather interesting twists. Here’s the recipe:-

Jelly. Soak 1 oz gelatine in half a pint of cold water for 2 hours.  Then add a little citric acid (1/2 teaspoon), quarter pound of sugar, pour in half (writing isn’t legible) a pint  of boiling water and half a pint of sherry.  Essence of Lemon.

The sherry makes the whole show a bit more interesting!  Don’t feed to the children.

100 Year old recipe – Apple Charlotte

Apple Charlotte recipe including a 100 yr old blob of something on the top left!

Apple Charlotte recipe including a 100 yr old blob of something on the top left!

This is my great grandmother’s recipe dating from around 1900 (we’re slow to breed in our family!).

Instructions are as follows: Apple Charlotte. Thoroughly butter a pie dish. Cut bread into strips and butter both sides, cutting all crusts off. Line the dish and fill up with thinly-cut apple peeled and cored. Cover with sugar, then squeeze the juice of a lemon over the top, and cover the lot with bread buttered both sides. Bake in a moderate oven to turn a crisp and golden brown color. Serve with cream.

I’m off to buy some white bread, and will cook it this afternoon.  Photo to follow.

Done and baked for desert tonight. Tasted good, but presentation needs some work. It’s a quick simple recipe – perfect for the busy family.

image

Apple Charlotte

Potato harvest

Stored for drying - will pack them away in two weeks as per instruction from Wikipedia.

Stored for drying – will pack them away in two weeks as per instruction from Wikipedia.

Today I had the pleasure of digging out the remaining potatoes. God it was fun. There were so many and its a bit like a treasure hunt.

They were planted so long ago I cant remember what variety they were but there were some big ones. I got about 20 kgs from abour 2 sq metres. Far better than last years crop.

Digging out the potatoes.

Digging out the potatoes.

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