go back to days of yore

needmoney

just an update

since we last saved the £600   ive been putting all my savings in a tin, and now its up to £983.46  plus my savings of my "spends" are now at £48,23

;D ;D

thats all cash that would have been sitting in mr tescos and mr safeways pockets instead of mine, when it hits the thousand  ill buy premium bonds and have 1000 chances every month of winning a million!!

yay  :D

I can just imagine the sigh of pleasure and achievement when you count that money
;D

cathy_3

added another £10.60 to it today as I was going to buy sun tan lotion and after sun, then rememberd the vinegar thaaang
;D ;D ;D

Finishrich

;D


"wheres the blancmange??"  

That just reminded me of staying at my nana's house. It had to be raspberry blancmange and by Brown & Polson (i think that was the brand, there was another make but it wasn't so good)

and if I didn't eat it all hot, It would go in the fridge and I'd have it cold. yum yum!

Finishrich

Sheel, you've been deprived never having had hot blamange

It was just like hot custard really. You must get a hold of a packet - if you still get it, haven't seen or heard of it for a while

cathy_3

you started off with it hot but usually left it to set like a jelly

;D ahh memories

cathy_3

it came in powdered form like a custard powder

you added hot water or milk if you were posh

mixed it up till it disolved then let it set in a mould

;D

Fran

Sheel I've never heard of it hot either - I'm not sure what I think about it!! :-/ ::)

Hanoijane

Nice thread.

Hugh Fearnley-Whittingstall, the tangle haired funster from Channel 4's River Cottage has his own web site here;

http://www.rivercottage.net/index.jsp

Some of his ideas are hard to do, (e.g. raising your own pigs) but he is a big exponent of food for free and of not being "greedy" with the cuts of meat. He reckons that no-one has the right to eat only good cuts from an animal & that you should eat your fair share of the cheap cuts from there too.

I buy farm shop meat (and yes I'm delighted when the farmer tells me a little about the beast it came from!). I make my own burgers and know what goes into them, grow veg, collect hedgerow berries, save £ & feel better for doing it. (Thanks aw)

BTW There is a cracking forum on that site too.

System

:P :P
Best recipe ever for Old Fashioned Bread Pudding:-

Half a pound of stale bread; 2 oz suet; 6 oz mixed dried fruits; 2 oz soft brown sugar; 1 level teaspoon mixed spice; 1 level teaspoon ground ginger; 1 level tablespoon syrup; 1 egg; half level teaspoon bicarbonate of soda; 3 tablespoons milk..................

Whizz the bread in a processor to make breadcrumbs.
Transfer to a mixing bowl and add 8 fl. oz water and mix to a mushy consistency. (Leave to stand for about 10 mins for all the water to be absorbed).

Add the suet, mixed fruits, sugar, mixed spice, ginger, syrup and beaten egg. Beat together until well blended.

Lastly, dissolve the bicarbonate of soda in the milk and beat into the prepared mixture.

Turn into a well-greased 7 inch square tin and bake in the centre of a moderate oven (375 deg.F - Mark 4) for about 1 - 1 1/4 hours until golden brown and set. Serves 4. D E L I C I O U S !!!

System

Mum ws a great cook, she would make a HUGE rice pudding on Sundays, she'd start it about 9AM, and it would be ready about 2PM, she used carnation condensed milk with water and full cream milk, don't know the recipe but I'm drroooling just thinking about, I remember there was always a fight amongst us kids for the skin.

Late summer she would make summer pies which were just blackcurrants , strawberries, apples pears and damsons from our garden, I remember she used a mixture of lard and margarine and butter in the pastry but it was very light and crumbly.

Interesting comparison between modern life and the 50's and 60's, that my dad worked to feed and clothe a family of 5 kids , mum never worked and I certainly never felt we went without. Definitely we should learn something to calm our rampant consumerism.

very interesting thread Cathy

Kev