Category Archives: Cooking

Potatoes a La Hotel Cecil – January 1925

There can be no question that in the labourer’s cottage and in the Scottish farm kitchen the potato is cooked, served and eaten with a relish unknown to the Hotel Cecil. A maid of ours drifted into a big London … Continue reading

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Mutton Broth – Thursday October 1907

Rain through the night, and no let up till noonday, which meant an early lunch. We had mutton broth, and nobody showed disapproval by leaving any. We took particular notice because we had seen a paragraph in the daily paper … Continue reading

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Opinion on Show Scones – September 1908

A correspondent, “Nancy,” wishes recipes to be given in this column for home-made scones fit to be entered at a show. I am sure “Nancy” understands that the secret of good scones does not lie in any recipe, but in … Continue reading

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Picking Fruit in Sussex – July 1924

They are telling me that there will be no Household column this week if I do as many boilings of fruit as I am planning for to-day and to-morrow. It is extraordinary how we all ignore the lessons of experience … Continue reading

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Baked Gooseberry Pudding – June 1924

Take an ordinary round pudding basin and smear it thickly with a mixture — equal quantities — of butter and demerara sugar, mixed together with the back of a spoon. Line the basin with ordinary short paste (1/2lb flour, 1/4lb … Continue reading

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Scones with Sour or Sweet Milk – June 1922

Lately two Scottish housewives have told me that they can bake better scones with sweet than with sour milk, and one of these drew the general conclusion that sour milk has a tendency to make the outsides hard of touch. … Continue reading

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Light and Spongy Soda Scones – March 1924

A correspondent writes to ask if I can give her any hints on scone baking, as her scones tend to be tough, and are never as light and spongy as she would like. With the same proportions of ingredients, some … Continue reading

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Making Do On Rations – February 1917

Surely “The Raider” (nom de plume of the editor of The Scottish Farmer) speaks unthinkingly when he says that a weekly ration of 4 lbs bread, 2 1/2 lb meat, 3/4lb sugar would be gluttony for most of us and … Continue reading

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Silk Underwear and “Puddings” – February 1917

A party of us were discussing the difficulty of restricting our expenditure and so finding more for the War Loan when one said, “I don’t think it is people like us who can be expected to do much but there’s … Continue reading

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Communal Porridge – January 1909

In an English daily newspaper recently I read of a young man who had given up a situation on a Morayshire farm because his employer expected him to take porridge and milk out of a large basin from which several … Continue reading

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