MSE Parents Club Part 14

Evansangel

kindofagilr wrote: »

EA thats is ridiculous! I wouldnt go back, do you know of any GCSE courses? I got a D in GSCS then resat in night classes and got a C (was a couple of marks off a

I was meant to start one this yr but the college didn't call me. When i called them they said the class was full and that was that pretty much.

I cried :rotfl:

I got an F in maths, but i didn't do coursework.

I dont think your being unreasonable about your OH, i would be v. annoyed.

kindofagilr

Thanks I wasnt sure if I was being lol

Ah well with some coursework you will ace it when do they start the next one?

got-it-spend-it

My_Fathers_Daughter wrote: »

Was anyone else thinking 'it's a bl00dy good job they were organised...I know what comes next' when they were in Andrew's nursery? lol

I am fascinated to know how much they cut out.

I totally thought that!

Evansangel wrote: »

I was meant to start one this yr but the college didn't call me. When i called them they said the class was full and that was that pretty much.

I cried :rotfl:

I got an F in maths, but i didn't do coursework.

I dont think your being unreasonable about your OH, i would be v. annoyed.

Could you do it through another college or online (I have no idea if online is possible, I just wondered)? Although actually I guess the exams may be pretty soon after your due date......

SugarSpun

Mel, try these:

Young Wife's Pudding:
6 egg yolks plus 4 whites
75g fine sugar
zest of a lemon
750ml milk
150ml cream
3-4 slices brown bread, buttered on one side

Beat the eggs, then add 50g sugar and the lemon, milk and cream. Mix well and pour into an ovenproof dish, then add the bread (it will float) and sprinkle with the rest of the sugar. Put the dish into a roasting pan with some water in it and cook at 130C for about an hour or till it's set, making sure the water doesn't run out.

White soup:
75g ground almonds
3oz cold cooked chicken
slice of stale white bread
strip of lemon rind
1/4 tsp mace
1.8l chicken stock
yolks of 2 eggs
360ml cream

Blend almonds, chicken, bread, lemon rind and mace together and put them in a pan. Bring the stock to a boil and pour it over the other stuff. Bring it all back to the boil then cover and let it simmer for an hour, then rub the egg yolks through the sieve into the cream. Add it to the soup, season to taste and then bring it back to the boil and put it in a flask ready to take to school.

Edit: Incredibly crass, Susan, I was wondering if they'd hang the bedsheets out for all to see the next morning.

Evansangel

kindofagilr wrote: »

Thanks I wasnt sure if I was being lol

Ah well with some coursework you will ace it when do they start the next one?

Dont know, she was pretty eager to get off the phone. B!tch.
:rotfl:

got-it-spend-it wrote: »

Could you do it through another college or online (I have no idea if online is possible, I just wondered)? Although actually I guess the exams may be pretty soon after your due date......

All colleges are full now with courses i want to do. Im gutted.

Im first on the waiting list for Midwifery next year though

tiamai_d

Well they did used to have a 'bedding ceremony' where everyone would follow them into the bed chamber, help undress the bride and groom and then watch as the marriage was consummated!

redmel1621

SugarSpun wrote: »

I have a Victorian cookbook, as it randomly happens. Give me a little while.



I think I'd say unusual. The religious branch of my family all made a point of announcing that they waited at their wedding dinners (:o) and I've a few friends who did, but for both partners I think it's unusual. "Incredibly rare" sounds as though it's incredibly rare in her circle of friends.

SugarSpun wrote: »

Mel, try these:

Young Wife's Pudding:
6 egg yolks plus 4 whites
75g fine sugar
zest of a lemon
750ml milk
150ml cream
3-4 slices brown bread, buttered on one side

Beat the eggs, then add 50g sugar and the lemon, milk and cream. Mix well and pour into an ovenproof dish, then add the bread (it will float) and sprinkle with the rest of the sugar. Put the dish into a roasting pan with some water in it and cook at 130C for about an hour or till it's set, making sure the water doesn't run out.

White soup:
75g ground almonds
3oz cold cooked chicken
slice of stale white bread
strip of lemon rind
1/4 tsp mace
1.8l chicken stock
yolks of 2 eggs
360ml cream

Blend almonds, chicken, bread, lemon rind and mace together and put them in a pan. Bring the stock to a boil and pour it over the other stuff. Bring it all back to the boil then cover and let it simmer for an hour, then rub the egg yolks through the sieve into the cream. Add it to the soup, season to taste and then bring it back to the boil and put it in a flask ready to take to school.

Edit: Incredibly crass, Susan, I was wondering if they'd hang the bedsheets out for all to see the next morning.

SS - I love your randomness:A

That pud looks great, very cheap and easy:) I think I will stick to a veggie soup though as a starter....from what I have read the wealthy victorians had lots of courses at mealtimes.....does it say anything like that in your book??

I would love a rabbit recipe for a main and another cheap easy pud.....I read somewhere that eggnog was also a fave, but have no idea if that is true?? God I flaming hate homework, i really disagree with it and think it should be scrapped:cool:

tiamai_d

Victorian cooking (2/4)


To Extinguish Fire in the Female Dresses
So many fatal Accidents arise from light Dresses catching Fire no Manual for Females is complete without the following cautions.
1st. Let every Female mind be impressed that Flame tends always upward: that she will burn more rapidly if upright than if laid on the Floor.
2nd. Give instant alarm by screaming or pulling the Bell, (which is usually near the fire-place), but if possible avoid opening the door.
3rd. The Alarm should be given while the Female is rolling in the rug, tearing off the burnt clothes, or turning her clothes over her head.
4th. A Man may quickly strip off his coat and wrap it around a Female.
5th. If the Victim cannot save herself entire, let her protect her bosom and the face by crossing her hands and arms over these parts.
6th. A Piece of green or scarlet-baize called a Fire-extinguisher should be in universal Use in Sitting-Rooms and Nurseries, and its Name and use known, although it serve as a Table or Piano-forte Cover.
7th. Let the injured Person have cold Water plentifully pored over them if they cannot be immersed in water till Medical Advice is obtained.

:rotfl::rotfl::rotfl::rotfl:http://19thcentury.wordpress.com/2007/11/25/victorian-cooking-24/

Pink_Princess_1

Becles I'm sure Charlotte will settle down soon - its awful leaving them upset tho x

Em hope S is better soon x

Thanks everyone for your get well vibes we thought he might be allowed home today but he was told they are not happy with the infection inside so will be opening him up again tonight! He really didnt want another op esp as they told him he may need a colostomy bag . off up the hospital now with LO to cheer him up.

SugarSpun

redmel1621 wrote: »

I would love a rabbit recipe for a main and another cheap easy pud.....I read somewhere that eggnog was also a fave, but have no idea if that is true?? God I flaming hate homework, i really disagree with it and think it should be scrapped:cool:

Rabbit I can't find in my book, but hare's almost the same?

Jugged hare:

1 hare/rabbit, cut in pieces
100g chopped bacon
3 chopped onions
rind of 1 lemon
2tsp thyme
2tsp parsley
1tsp marjoram
1/2tsp mace
1/2tsp ground cloves
1/2tsp nutmeg
240ml red wine
240ml beef/chicken stock
juice of 1 small orange and the lemon you took the rind off
1oz butter
1oz flour

Season the rabbit and put the bits in a casserole dish with the bacon, onions, rind and spices. Mix the wine, stock and fruit juice and pour it over. Cover it, making sure the seal is good, put the pot into a saucepan and fill it 2/3 up the sides of the casserole dish with water. Bring to the boil and cook for 3-4hrs, keeping the water at a gentle boil. You can also do it in a slow cooker overnight.

Apple Batter:

10 apples, peeled and cored
11tbsp sugar
225g plain flour
4 eggs
1/2tsp salt
600ml milk
300-400ml cream

Butter a pie dish, fill the centre of the apples with sugar (1tbsp each) and pack them into the pie dish. Beat flour, milk, eggs, salt and the remaining tbsp sugar until you have a smooth batter, pour it over the apples and bake at 180C for 45 minutes. Serve with cream.