Sandie Hudson

A Goal Review

2012-01-24T09:34:00.000+11:00

Hello world I’m back! I thought it was time I reviewed my goals so far. I can tell you know they are not going as well as I had hoped, but there is still time to get my act together.

Writing:

Finish editing first 3 chapters of Lady Mounthall by 21^st January to send off to be critique by Michelle Styles. I’m still working on this hoping to get it send off tonight or tomorrow at the latest. So that will be 3 – 4 days behind schedule

Edit short story for anthology by 7^th January. Okay, I’m hanging my head in shame here, I’ve hardly looked at this and I’m not even sure if I’ll get done now. I’ll need to make up my mind one way or the other by the end of the week so I can let the group know if I’m still in or out.

Finish writing and editing Lady Mounthall by 1^st July ready to pitch at RWA conference in August. Will at least this is a work in progress and I am making some progress, just not as fast as I’d like.

Enter Valerie Parv Awards. Still on the drawing board as this doesn’t open until March.

Plot out next Regency romance. I’m not looking at this for at least another couple of months or I’ll want to write it now and forget about Lady Mounthall.

Edit at least 2 of my contemporary romances. Again, this is more for down the track, so still have time here.

Blog at least once a week. Yes, well we can all see how great that is going, not at all.

Personal:

Loss 12kg by RWA conference or 31^st July. A work in progress, I’ve lost 1kg so far. Well I lost some put it back on and lost it again. Lord help me.

Don’t spend as much this year. Money is a funny thing, it just disappears sometimes. But I am doing better.

Stay on top of housework (hate doing that). Yes well, I don’t have much to say on that point only that I’m really trying.

Visit Mum at least once a week more if possible. Getting to do this most weeks, just depends on whether it is early in the week or later. Thanks heavens I have sisters and brothers.

Spend time with my family as much as possible. Getting to do this as well. That’s if they’re not away on holidays.

Other news:

NewMait Writers had their first meeting last Saturday and we decided on a name change. So now we are ‘Hunter Romance Writers’, you can visit our blog to find out more about our members.

It was a very constructive meeting with goals set for bother the group and individual people. As always Suz (S.E. Gilchrist) was on top of the ball making sure we stayed on track and didn’t go rambling off on tangents for most of the meeting.

We are going to make better use of our yahoo group this year as a way to stay in contact with each other during the month.

What else is news? Well I’m not sleeping again so the tennis has been great. Yes, I know I could write and I do most nights or read something on my new Kindle (I love my Kindle). I have heaps of research information I downloaded from The Gutenberg Project site. It’s well worth a visit if you’re into Historical information.

Well that’s it from me, must get back to my editing or I won’t have it finished to send off to Michelle.

Have a great week and happy writing.

Sandie

2012 Goals

2012-01-01T09:20:00.001+11:00

HAPPY NEW YEAR

New Years Day and time to set some goals for 2012. I’m not calling them New Year resolutions as I never keep those things. These are the goals I want and need to achieve this year. My best writing buddy Suz (S E Gilchrist) is big on setting goals, in fact not only does she keep track of her goals she is the minder of goals for our F2F writing group. She is also great at pushing me to reach for more when it come to what I need to achieve.

There’s that old saying writing your goals down so you are accountable, well here are my goals for 2012:

Writing:

Finish editing first 3 chapters of Lady Mounthall by 21^st January to send off to be critique by Michelle Styles.

Edit short story for anthology by 7^th January.

Finish writing and editing Lady Mounthall by 1^st July ready to pitch at RWA conference in August.

Enter Valerie Parv Awards.

Plot out next Regency romance.

Edit at least 2 of my contemporary romances.

Blog at least once a week.

Personal:

Loss 12kg by RWA conference or 31^st July.

Don’t spend as much this year.

Stay on top of housework (hate doing that).

Visit Mum at least once a week more if possible.

Spend time with my family as much as possible.

Okay that’s it for now. I’ll break these down into weekly and monthly goals I have this great new diary where I can write my goals for the year, month and week. I’m feeling very positive about this year. It’s full steam ahead.

Good luck with your goals.

Sandie

A Victorian Christmas Dinner for 18 Persons

2011-12-23T22:54:00.001+11:00

I thought this year for Christmas I’d share with you what might have been on the menu during the Victorian Era.

Menu

First Course

Rabbit Soup removed by Soles aux flues herbe
Baked Smelts
Fried Whiting
Clear Vermicelli Soup removed by Codfish au gratin

Entrees
Scalloped Oysters

Lobster Patties

Fowl and Rice Croquettes

Mutton Cutlets and Soubise Sauce

Second Course

Roast Beef

Roast Goose with Sage and Onion Stuffing

Roast Pheasant

Roast Haunch of Venison

Baked Potatoes

Baked Spanish Onions

Boiled Brussels Sprouts

Boiled Carrots

Red Cabbage

Jerusalem Artichokes with White Sauce

Sauces

Gravy

Apple Sauce

Melted Butter

Third Course

Wild Ducks removed by Christmas Plum Pudding

Tongue, garnished removed by Indian Trifle

Tipsy Cake

Syllabub
Christmas Cake

Desserts

Rich Sweetmeat Ginger Bread
Scotch Shortbread
Lemon Biscuit Macaroons
Dessert Biscuits
Dishes of Mixed Fruits

Wines and Refreshments

Malt Wine

Effervescing Gooseberry Wine
Wassail Bowl
Champagne Cup
Ginger Beer
Lemonade

I hope you all have a very Merry and Safe Christmas. I look forward to catching up with you all in the New Year.

Happy Writing

Sandie

September Regency Dinner - Friday

2011-09-23T21:52:00.000+10:00

Our Friday dinner comes from the recipes of Elizabeth Lea. I hope you enjoy what has been dished up today.

FIRST COURSE

TO ROAST a TURKEY--TO MAKE GRAVY

A very large turkey will take three hours to roast, and is best done before the fire in a tin oven. Wash the turkey very clean, and let it lay in salt and water twenty minutes, but not longer, or it changes the color; rub the inside with salt and pepper; have ready a stuffing of bread and butter, seasoned with salt, pepper, parsley, thyme, an onion, if agreeable, and an egg; if the bread is dry, moisten it with boiling water; mix all well together, and fill the turkey; if you have fresh sausage, put some in the craw; have a pint of water in the bottom of the dripping pan or oven, with some salt and a spoonful of lard, or butter; rub salt, pepper and butter over the breast; baste it often, and turn it so that each part will be next the fire.

Gravy may be made from the drippings in the oven by boiling it in a skillet, with thickening and seasoning. Hash gravy should be made by boiling the giblets and neck in a quart of water, which chop fine, then season and thicken; have both the gravies on the table in separate tureens.

Cranberry and damson sauce are suitable to eat with roast poultry.

BEEF A LA MODE

Take part of a round of beef, bone it, and make holes for stuffing, which is made of bread, suet, thyme, parsley, chopped onions, mace, cloves, pepper, salt and a raw egg; stuff the meat, bind it with tape, and put it in a dutch-oven, with a plate in the bottom to keep it from burning; just cover it with water, and let it stew from three to four hours according to the size.

Make gravy with some of the water it was stewed in, seasoned with claret and butter, and thickened with flour. If you wish it to taste of any other sort of wine, add a glass to the gravy.

TO BAKE TOMATOES

Take out the inside of large tomatoes, make a stuffing of bread, butter, pepper, salt and an egg; fill them with this, and set them in a deep pie-plate; let them bake slowly half an hour.

CUCUMBER to FRY or SLICE

To fry cucumbers, take off the rinds in long pieces, a quarter of an inch thick; season them with pepper and salt; dip them in flour, and fry them in butter.

Many persons think cucumbers unwholesome, and they certainly are if kept for several days before they are eaten; but if sliced thin, with onions, pepper, salt and good vinegar, they may generally be eaten without danger.

TURNIPS

Pare and quarter the turnips, and put them in a pot of clear water, or with fresh meat; boil them half an hour; drain, and season them with butter, pepper and salt; mash them.

TO BOIL RICE

Pick a pint of rice, wash it clean--put it in three pints of boiling water: it should boil fast, and by the time the water evaporates, the rice will be sufficiently cooked; set it where it will keep hot, until you are ready to dish it.

TWIST ROLLS

Boil a pint of milk, put in a small lump of butter and a little salt; beat up an egg and put in, when nearly cold, with a spoonful of yeast and some flour; when light, knead in more flour to make it quite stiff; work it well, and let it rise again; grease a dutch-oven or spider, flour your hands, and roll it out in rings, or round several times, a little higher in the middle. They will be nearly all crust, and suit delicate persons that cannot eat other warm bread.

SECOND COURSE

SUET PUDDING

Take half a pound of suet chopped fine, four tea-cups of flour, and five eggs; beat these together with a quart of milk, and half a spoonful of salt; put in three tea-cups of raisins just before you tie it up; they should be rubbed in flour to prevent them from sinking; dried cherries, or pared dried peaches, are very good instead of raisins; scald the cloth and flour it; leave room for the pudding to swell. If you put one-fourth corn meal, you can do with fewer eggs.

CUSTARD BREAD and BUTTER PUDDING

Fill a pan with slices of buttered bread, with raisins, grated nutmeg and sugar over each slice; beat six eggs with a tea-cup of sugar; add two quarts of rich milk, and pour it over the bread and butter; bake it in a stove or oven.

I’m still to decide on my Saturday dinner.

Sandie

Regency Meets Victorian Dinner in September - Thursday

2011-09-23T14:27:00.000+10:00

Yes, I’m a day late with my Thursday dinner menu. I knew I should have had the whole week sorted before I started this little adventure.

Anyway, today we are joined by William Kitchiner and Mrs. Isabella Beeton both reknown for their recipes of the day.

On the course for Thursday we had:

First course: Curry, or Mullaga-Tawny Soup – William Kitchiner

Entrees: Vol-au-vent of Lobster, Scalloped Oysters, Tete De Veau en Tortue – Mrs. Isabella Beeton

Second course: Roast Suckling Pig, Asparagus, Fried Vegetable Marrow, Turnips in White Sauce. – Mrs. Isabella Beeton

Third course: Almond Cheesecakes – William Kitchiner

FIRST COURSE

CURRY, or MULLAGA-TAWNY SOUP

Cut four pounds of a breast of veal into pieces, about two inches by one; put the trimmings into a stew-pan with two quarts of water, with twelve corns of black pepper, and the same of allspice; when it boils, skim it clean, and let it boil an hour and a half, then strain it off; while it is boiling, fry of a nice brown in butter the bits of veal and four onions; when they are done, put the broth to them; put it on the fire; when it boils, skim it clean; let it simmer half an hour; then[223] mix two spoonfuls of curry, and the same of flour, with a little cold water and a tea-spoonful of salt; add these to the soup, and simmer it gently till the veal is quite tender, and it is ready; or bone a couple of fowls or rabbits, and stew them in the manner directed above for the veal, and you may put in a bruised eschalot, and some mace and ginger, instead of black pepper and allspice.

ENTREES

LOBSTER VOL-AU-VENT

VOL-AU-VENT CASE

INGREDIENTS.—3/4 to 1 lb. of puff-paste No. 1208, fricasseed chickens, rabbits, ragouts, or the remains of cold fish, flaked and warmed in thick white sauce.

MODE.—Make from 3/4 to 1 lb. of puff-paste, by recipe No. 1208, taking care that it is very evenly rolled out each time, to insure its rising properly; and if the paste is not extremely light, and put into a good hot oven, this cannot be accomplished, and the vol-au-vent will look very badly. Roll out the paste to the thickness of about 1-1/2 inch, and, with a fluted cutter, stamp it out to the desired shape, either round or oval, and, with the point of a small knife, make a slight incision in the paste all round the top, about an inch from the edge, which, when baked, forms the lid. Put the vol-au-vent into a good brisk oven, and keep the door shut for a few minutes after it is put in. Particular attention should he paid to the heating of the oven, for the paste cannot rise without a tolerable degree of heat When of a nice colour, without being scorched, withdraw it from the oven, instantly remove the cover where it was marked, and detach all the soft crumb from the centre: in doing this, be careful not to break the edges of the vol-au-vent; but should they look thin in places, stop them with small flakes of the inside paste, stuck on with the white of an egg. This precaution is necessary to prevent the fricassee or ragoût from bursting the case, and so spoiling the appearance of the dish. Fill the vol-au-vent with a rich mince, or fricassee, or ragoût, or the remains of cold fish flaked and warmed in a good white sauce, and do not make them very liquid, for fear of the gravy bursting the crust: replace the lid, and serve. To improve the appearance of the crust, brush it over with the yolk of an egg after it has risen properly.

Time.—3/4 hour to bake the vol-au-vent.

Average cost, exclusive of interior, 1s. 6d.

Seasonable at any time.

LOBSTER

INGREDIENTS.—1 lobster, 4 tablespoonfuls of white stock, 2 tablespoonfuls of cream, pounded mace, and cayenne to taste; bread crumbs.

MODE—Pick the meat from the shell, and cut it up into small square pieces; put the stock, cream, and seasoning into a stewpan, add the lobster, and let it simmer gently for 6 minutes.

Time.—45 minutes. Average cost, 2s. 6d.

Seasonable at any time.

SCALLOPED OYSTERS.

INGREDIENTS.—Oysters, say 1 pint, 1 oz. butter, flour, 2 tablespoonfuls of white stock, 2 tablespoonfuls of cream; pepper and salt to taste; bread crumbs, oiled butter.

MODE.—Scald the oysters in their own liquor, take them out, beard them, and strain the liquor free from grit. Put 1 oz. of batter into a stewpan; when melted, dredge in sufficient flour to dry it up; add the stock, cream, and strained liquor, and give one boil. Put in the oysters and seasoning; let them gradually heat through, but not boil. Have ready the scallop-shells buttered; lay in the oysters, and as much of the liquid as they will hold; cover them over with bread crumbs, over which drop a little oiled butter. Brown them in the oven, or before the fire, and serve quickly, and very hot.

Time.—Altogether, 1/4 hour.

Average cost for this quantity, 3s. 6d.

Sufficient for 5 or 6 persons.

TETE DE VEAU EN TORTUE

INGREDIENTS.—Half a calf's head, or the remains of a cold boiled one; rather more than 1 pint of good white stock, No. 107, 1 glass of sherry or Madeira, cayenne and salt to taste, about 12 mushroom-buttons (when obtainable), 6 hard-boiled eggs, 4 gherkins, 8 quenelles or forcemeat balls, 12 crayfish, 12 croûtons.

MODE.—Half a calf's head is sufficient to make a good entrée, and if there are any remains of a cold one left from the preceding day, it will answer very well for this dish. After boiling the head until tender, remove the bones, and cut the meat into neat pieces; put the stock into a stewpan, add the wine, and a seasoning of salt and cayenne; fry the mushrooms in butter for 2 or 3 minutes, and add these to the gravy. Boil this quickly until somewhat reduced; then put in the yolks of the hard-boiled eggs whole, the whites cut in small pieces, and the gherkins chopped. Have ready a few veal quenelles, made by recipe No. 422 or 423; add these, with the slices of head, to the other ingredients, and let the whole get thoroughly hot, without boiling. Arrange the pieces of head as high in the centre of the dish as possible; pour over them the ragout, and garnish with the crayfish and croûtons placed alternately. A little of the gravy should also be served in a tureen.

Time.—About 1/2 hour to reduce the stock.

Sufficient for 6 or 7 persons.

Average cost, exclusive of the calf's head, 2s. 9d.

Seasonable from March to October.

SECOND COURSE

ROAST SUCKING-PIG.

INGREDIENTS.—Pig, 6 oz. of bread crumbs, 16 sage-leaves, pepper and salt to taste, a piece of butter the size of an egg, salad oil or butter to baste with, about 1/2 pint of gravy, 1 tablespoonful of lemon-juice.

MODE —A sucking-pig, to be eaten in perfection, should not be more than three weeks old, and should be dressed the same day that it is killed. After preparing the pig for cooking, as in the preceding recipe, stuff it with finely-grated bread crumbs, minced sage, pepper, salt, and a piece of butter the size of an egg, all of which should be well mixed together, and put into the body of the pig. Sew up the slit neatly, and truss the legs back, to allow the inside to be roasted, and the under part to be crisp. Put the pig down to a bright clear fire, not too near, and let it lay till thoroughly dry; then have ready some butter tied up in a piece of thin cloth, and rub the pig with this in every part. Keep it well rubbed with the butter the whole of the time it is roasting, and do not allow the crackling to become blistered or burnt. When half-done, hang a pig-iron before the middle part (if this is not obtainable, use a flat iron), to prevent its being scorched and dried up before the ends are done. Before it is taken from the fire, cut off the head, and part that and the body down the middle. Chop the brains and mix them with the stuffing; add 1/2 pint of good gravy, a tablespoonful of lemon-juice, and the gravy that flowed from the pig; put a little of this on the dish with the pig, and the remainder send to table in a tureen. Place the pig back to back in the dish, with one half of the head on each side, and one of the ears at each end, and send it to table as hot as possible. Instead of butter, many cooks take salad oil for basting, which makes the crackling crisp; and as this is one of the principal things to be considered, perhaps it is desirable to use it; but be particular that it is very pure, or it will impart an unpleasant flavour to the meat. The brains and stuffing may be stirred into a tureen of melted butter instead of gravy, when the latter is not liked. Apple sauce and the old-fashioned currant sauce are not yet quite obsolete as an accompaniment to roast pig.

Time.—1-1/2 to 2 hours for a small pig.

Average cost, 5s. to 6s.

Sufficient for 9 or 10 persons.

Seasonable from September to February.

BOILED ASPARAGUS.

INGREDIENTS.—To each 1/2 gallon of water allow 1 heaped tablespoonful of salt; asparagus.

MODE.—Asparagus should be dressed as soon as possible after it is cut, although it may be kept for a day or two by putting the stalks into cold water; yet, to be good, like every other vegetable, it cannot be cooked too fresh. Scrape the white part of the stems, beginning from the head, and throw them into cold water; then tie them into bundles of about 20 each, keeping the heads all one way, and cut the stalks evenly, that they may all be the same length; put them into boiling water, with salt in the above proportion; keep them boiling quickly until tender, with the saucepan uncovered. When the asparagus is done, dish it upon toast, which should be dipped in the water it was cooked in, and leave the white ends outwards each war, with the points meeting in the middle. Serve with a tureen of melted butter.

Time.—15 to 18 minutes after the water boils.

Average cost, in full season, 2s. 6d. the 100 heads.

Sufficient.—Allow about 50 heads for 4 or 5 persons.

Seasonable.—May be had, forced, from January but cheapest in May, June, and July.

FRIED VEGETABLE MARROW.

INGREDIENTS.—3 medium-sized vegetable marrows, egg and bread crumbs, hot lard.

MODE—Peel, and boil the marrows until tender in salt and water; then drain them and cut them in quarters, and take out the seeds. When thoroughly drained, brush the marrows over with egg, and sprinkle with bread crumbs; have ready some hot lard, fry the marrow in this, and, when of a nice brown, dish; sprinkle over a little salt and pepper, and serve.

Time.—About 1/2 hour to boil the marrow, 7 minutes to fry it.

Average cost, in full season, 1s. per dozen.

Sufficient for 4 persons.

Seasonable in July, August, and September.

TURNIPS IN WHITE SAUCE.

INGREDIENTS.—7 or 8 turnips, 1 oz. of butter, 1/2 pint of white sauce,

MODE.—Peel and cut the turnips in the shape of pears or marbles; boil them in salt and water, to which has been added a little butter, until tender; then take them out, drain, arrange them on a dish, and pour over the white sauce made by recipe No. 538 or 539, and to which has been added a small lump of sugar. In winter, when other vegetables are scarce, this will be found a very good and pretty-looking dish: when approved, a little mustard may be added to the sauce.

Time.—About 3/4 hour to boil the turnips.

Average cost, 4d. per bunch.

Sufficient for 1 side-dish. Seasonable in winter.

THIRD COURSE

ALMOND CHEESECAKE

Blanch six ounces of sweet, and half an ounce of bitter almonds; let them lie half an hour in a drying stove, or before the fire; pound them very fine in a mortar, with two table-spoonfuls of rose or orange-flower water, to prevent them from oiling; set into a stew-pan half a pound of fresh butter; set it in a warm place, and cream it very smooth with the hand, and add it to the almonds, with six ounces of sifted loaf sugar, a little grated lemon-peel, some good cream, and four eggs; rub all well together with the pestle; cover a patty-pan with puff paste; fill in the mixture; ornament it with slices of candied lemon-peel and almonds split, and bake it half an hour in a brisk oven.

Fridays menu will be. up shortly.

Sandie

September Dinner - Wednesday

2011-09-21T14:31:00.002+10:00

We are halfway through our week of Regency and Georgian meals. Today Elizabeth Lea, and is in the kitchen teaching our cook many of her secrets from her recently published book Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, by Elizabeth E. Lea.

To impress the family with her talents Ms Lea is preparing a dinner menu of:

First course: Chicken Soup

Second course: Mutton Chops, Celery Sauce, Brain Cakes, Bacon Dumplings, Water Rolls,

Third course: Peach Pie, Apple Pudding

FIRST COURSE:

CHICKEN SOUP

Cut up the chicken; cut each joint, and let it boil an hour; make dumplings of a pint of milk, an egg, a little salt and flour, stirred in till quite stiff; drop this in, a spoonful at a time, while it is boiling; stir in a little thickening, with enough pepper, salt and parsley, to season the whole; let it boil a few minutes longer, and take it up in a tureen. Chopped celery is a great improvement to chicken soup; and new corn, cut off the cob, and put in when it is half done, gives it a very nice flavor.

SECOND COURSE:

MUTTON CHOPS

Cut some pieces of mutton, either with or without bone, about an inch thick; have the gridiron hot, first rubbing it with a little suet; put on the chops, turning them frequently, and butter and season them with pepper and salt as you cook them; then dish them on a hot dish and add more butter.

CELERY SAUCE

Take a large bunch of celery, cut it fine, and boil it till soft, in a pint of water; thicken it with butter and flour, and season it with salt, pepper, and mace.

BRAIN CAKES

When the head is cloven, take out the brains and clear them of strings, beat them up with the yelks of two eggs, some crumbs of bread, pepper, salt, fine parsley, a spoonful of cream, and a spoonful of flour; when they are well mixed, drop them with a spoon into a frying-pan with a little hot butter, and fry them of a light-brown color.

BACON DUMPLINGS

Cut slices of cooked bacon, and pepper them; roll out crust as for apple dumplings; slice some potatoes very thin, and put them in the crust with the meat; close them up, and let them boil fast an hour; when done, take them out carefully with a ladle.

WATER ROLLS

Make a rising of a quart of warm water, a little salt, a tea-cup of yeast, two spoonsful of butter and flour; let this rise, and knead it with as much flour as will make a soft dough, and work it well; when it has risen again, mould it out, and bake half an hour.

A nice griddle cake may be made by rolling this out, and baking it on the griddle or dripping-pan of a stove.

THIRD COURSE:

PEACH PIE

Take mellow clingstone peaches, pare, but do not cut them; put them in a deep pie plate lined with crust, sugar them well, put in a table-spoonful of water, and sprinkle a little flour over the peaches; cover with a thick crust, in which make a cut in the centre, and bake from three-quarters to one hour.

APPLE PUDDING

Take three pints of stewed apples, well mashed, melt a pound of butter, beat ten eggs with two pounds of sugar, and mix all together with a glass of brandy and wine; pat in nutmeg to your taste, and bake in puff paste.

Tomorrow Mrs Beeton and William Kitchiner share the kitchen to whip a wonderland of food.

Sandie

September Dinner - Tuesday

2011-09-20T11:26:00.001+10:00

Welcome to Tuesday’s dinner menu. Today Mary Eaton offers her help in the kitchen with recipes from her book: ‘The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches’.

First course: Fried Filleted Soles with Anchovy Sauce

Second course: Veal Cutlets, Rice Gravy, Potatoes in Cream, Small Ham, French Beans

Third course: Baked Pears and cream

FIRST COURSE:

FRIED FILLETED SOLES with ANCHOVY SAUCE

FRIED SOLES. Divide two or three soles from the backbone, and take off the head, fins, and tail. Sprinkle the inside with salt, roll them up tight from the tail and upwards, and fasten with small skewers. Small fish do not answer, but if large or of a tolerable size, put half a fish in each roll. Dip them into yolks of eggs, and cover them with crumbs. Egg them over again, and then put more crumbs. Fry them of a beautiful colour in lard, or in clarified butter. Or dip the soles in egg, and cover them with fine crumbs of bread. Set on a frying pan of the proper size, and put into it a good quantity of fresh lard or dripping. Let it boil, and immediately put the fish into it, and do them of a fine brown. Soles that have been fried, eat good cold with oil, vinegar, salt and mustard.

ANCHOVY SAUCE. Chop one or two anchovies without washing, put them into a saucepan with flour and butter, and a spoonful of water. Stir it over the fire till it boils once or twice. When the anchovies are good, they will soon be dissolved, and distinguished both by their colour and fragrance.

SECOND COURSE:

VEAL CUTLETS, RICH GRAVY, POTATOES IN CREAM, SMALL HAM, FRENCH BEANS

VEAL CUTLETS. Cut the veal into thin slices, dip them in the yolks of egg, strew them over with grated bread and nutmeg, sweet herbs and parsley, and lemon peel minced fine, and fry them with butter. When the meat is done, lay it on a dish before the fire. Put a little water into the pan, stir it round and let it boil; add a little butter rolled in flour, and a little lemon juice, and pour it over the cutlets. Or fry them without the bread and herbs, boil a little flour and water in the pan with a sprig of thyme, and pour it on the cutlets, but take out the thyme before the dish is sent to table.

RICH GRAVY. Cut lean beef into small slices, according to the quantity wanted; slice some onions thin, and flour them both. Fry them of a light pale brown, but do not suffer them on any account to get black. Put them into a stewpan, pour boiling water on the browning in the fryingpan, boil it up, and pour it on the meat. Add a bunch of parsley, thyme, and savoury, a small piece of marjoram, the same of taragon, some mace, berries of allspice, whole black pepper, a clove or two, and a bit of ham, or gammon of bacon. Simmer till the juice of the meat is extracted, and skim it the moment it boils.

POTATOES IN CREAM. Half boil some potatoes, drain and peel them nicely, and cut into neat pieces. Put them into a stewpan with some cream, fresh butter, and salt, of each a proportion to the quantity of potatoes; or instead of cream, put some good gravy, with pepper and salt. Stew them very gently, and be careful to prevent their breaking.

HAMS. When a ham is to be dressed, put it into water all night, if it has hung long; and let it lie[160] either in a hole dug in the earth, or on damp stones sprinkled with water, two or three days, to mellow it. Wash it well, and put it into a boiler with plenty of water; let it simmer four, five, or six hours, according to the size. When done enough, if before the time of serving, cover it with a clean cloth doubled, and keep the dish hot over some boiling water. Take off the skin, and rasp some bread over the ham. Preserve the skin as whole as possible, to cover the ham when cold, in order to prevent its drying. Garnish the dish with carrot when sent to table. If a dried ham is to be purchased, judge of its goodness by sticking a sharp knife under the bone. If it comes out with a pleasant smell, the ham is good: but if the knife be daubed, and has a bad scent, do not buy it. Hams short in the hock are best, and long-legged pigs are not fit to be pickled.

FRENCH BEANS. String, and cut them into four parts; if smaller, they look so much the better. Lay them in salt and water; and when the water boils, put them in with some salt. As soon as they are done, serve them immediately, to preserve their colour. Or when half done, drain off the water, and add two spoonfuls of broth strained. In finishing them, put in a little cream, with flour and butter.

Third course:

QUINCE PUDDING

QUINCE PUDDING. Scald six large quinces very tender, pare off the thin rind, and scrape them to a pulp. Add powdered sugar enough to make them very sweet, and a little pounded ginger and cinnamon. Beat up the yolks of four eggs with some salt, and stir in a pint of cream. Mix these with the quince, and bake it in a dish, with a puff crust round the edge. In a moderate oven, three quarters of an hour will be sufficient. Sift powdered sugar over the pudding before it is sent to table.

Tomorrow we look at Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers by Elizabeth Lea.

Sandie

A Regency Monday Dinner

2011-09-19T02:56:00.002+10:00

Today dinner is from the cookery pages of The Cook’s Oracle by William Kitchiner. On the menu for Monday’s dinner:

First course: Maigre or Vegetable Gravy Soup
Second course: Baked fowls, Parsley-and-butter, Cauliflower, Mash potato with Onions.
Third course: Baked Rice Pudding

FIRST COURSE:
MAIGRE, or VEGETABLE GRAVY SOUP.
INGREDIENTS:
3oz butter, 4oz onion, I turnip, 1 carrot, head celery, 4 quarts water, crust of bread, berries of allspice, black pepper, mace, cayenne.
MODE:

Put into a gallon stew-pan three ounces of butter; set it over a slow fire; while it is melting, slice four ounces of onion; cut in small pieces one turnip, one carrot, and a head of celery; put them in the stewpan, cover it close, let it fry till they are lightly browned; this will take about twenty-five minutes: have ready, in a sauce-pan, a pint of pease, with four quarts of water; when the roots in the stew-pan are quite brown, and the pease come to a boil, put the pease and water to them; put it on the fire; when it boils, skim it clean, and put in a crust of bread about as big as the top of a twopenny loaf, twenty-four berries of allspice, the same of black pepper, and two blades of mace; cover it close, let it simmer gently for one hour and a half; then set it from the fire for ten minutes; then pour it off very gently (so as not to disturb the sediment at the bottom of the stew-pan) into a large basin; let it stand (about two hours) till it is quite clear: while this is doing, shred one large turnip, the red part of a large carrot, three ounces of onion minced, and one large head of celery cut into small bits; put the turnips and carrots on the fire in cold water, let them boil five minutes, then drain them on a sieve, then pour off the soup clear into a stew-pan, put in the roots, put the soup on the fire, let it simmer gently till the herbs are tender (from thirty to forty minutes), season it with salt and a little Cayenne, and it is ready.

SECOND COURSE:
CAPONS or FOWLS
Must be killed a couple of days in moderate, and more in cold weather, before they are dressed, or they will eat tough: a good criterion of the ripeness of poultry for the spit, is the ease with which you can then pull out the feathers; when a fowl is plucked, leave a few to help you to ascertain this.
They are managed exactly in the same manner, and sent up with the same sauces as a turkey, only they require proportionably less time at the fire.
A full-grown five-toed fowl, about an hour and a quarter.
A moderate-sized one, an hour.
A chicken, from thirty to forty minutes.
STUFFING
Mince a quarter of a pound of beef suet (beef marrow is better), the same weight of bread-crumbs, two drachms of parsley-leaves, a drachm and a half of sweet marjoram or lemon-thyme, and the same of grated lemon-peel and onion chopped as fine as possible, a little pepper and salt; pound thoroughly together with the yelk and white of two eggs. Fill the craw of the fowl, &c.; but do not cram it so as to disfigure its shape.
PARSLEY and BUTTER
Wash some parsley very clean, and pick it carefully leaf by leaf; put a tea-spoonful of salt into half a pint of boiling water: boil the parsley about ten minutes; drain it on a sieve; mince it quite fine, and then bruise it to a pulp.
The delicacy and excellence of this elegant and innocent relish depends upon the parsley being minced very fine: put it into a sauce-boat, and mix with it, by degrees, about half a pint of good melted butter.
Cut two ounces of butter into little bits, that it may melt more easily, and mix more readily; put it into the stew-pan with a large tea-spoonful (i. e. about three drachms) of flour, (some prefer arrow-root, or potato starch), and two table-spoonfuls of milk.

do not put so much flour to it, as the parsley will add to its thickness: never pour parsley and butter over boiled things, but send it up in a boat.
CAULIFLOWER
Choose those that are close and white, and of the middle size; trim off the outside leaves; cut the stalk off flat at the bottom; let them lie in salt and water an hour before you boil them.
Put them into boiling water with a handful of salt in it; skim it well, and let it boil slowly till done, which a small one will be in fifteen, a large one in about twenty minutes; take it up the moment it is enough, a minute or two longer boiling will spoil it.
MASHED POTATOES with ONIONS
When your potatoes are thoroughly boiled, drain them quite dry, pick out every speck, &c., and while hot, rub them through a colander into a clean stew-pan. To a pound of potatoes put about half an ounce of butter, and a table-spoonful of milk: do not make them too moist; mix them well together.
Prepare some boiled onions by putting them through a sieve, and mix them with potatoes. In proportioning the onions to the potatoes, you will be guided by your wish to have more or less of their flavour.
THIRD COURSE:
RICE PUDDINGS BAKED, or BOILED
Wash in cold water and pick very clean six ounces of rice, put it in a quart stew-pan three parts filled with cold water, set it on the fire, and let it boil five minutes; pour away the water, and put in one quart of milk, a roll of lemon peel, and a bit of cinnamon; let it boil gently till the rice is quite tender; it will take at least one hour and a quarter; be careful to stir it every five minutes; take it off the fire, and stir in an ounce and a half of fresh butter, and beat up three eggs on a plate, a salt-spoonful of nutmeg, two ounces of sugar; put it into the pudding, and stir it till it is quite smooth; line a pie-dish big enough to hold it with puff paste, notch it round the edge, put in your pudding, and bake it three quarters of an hour: this will be a nice firm pudding.
If you like it to eat more like custard, add one more egg, and half a pint more milk; it will be better a little thinner when boiled; one hour will boil it. If you like it in little puddings, butter small tea-cups, and either bake or boil them, half an hour will do either: you may vary the pudding by putting in candied lemon or orange-peel, minced very fine, or dried cherries, or three ounces of currants, or raisins, or apples minced fine.
If the puddings are baked or boiled, serve them with white-wine sauce, or butter and sugar.

Tomorrow Mary Eaton joins us in the kitchen to deliver a healthy family meal.

Sandie

A September Sunday Dinner

2011-09-18T06:04:00.002+10:00

It is autumn in Regency England and the weather is starting to turn cooler. Dinner is to consist of mainly hot dishes. As this is just a small family meal there is only three courses, yet some meals could have up to four courses. Mrs. Isabella Beeton joins us today to share just a few of her favourite recipes.

(Please note that all spelling mistakes are those which were in the original copy of the book.)

Today on our menu we have:

First course: A La Julienne Soup

Second course: Roast ribs of Beef, Yorkshire Pudding, Horseradish Sauce, French Beans and Baked Potatoes.

Third course: Plum Tart and Vanilla Cream.

FIRST COURSE:

MEDIUM STOCK. – needed for Soup A La Julienne

INGREDIENTS.—4 lbs. of shin of beef, or 4 lbs. of knuckle of veal, or 2 lbs. of each; any bones, trimmings of poultry, or fresh meat, 1/2 a lb. of lean bacon or ham, 2 oz. of butter, 2 large onions, each stuck with 3 cloves; 1 turnip, 3 carrots, 1/2 a leek, 1 head of celery, 2 oz. of salt, 1/2 a teaspoonful of whole pepper, 1 large blade of mace, 1 small bunch of savoury herbs, 4 quarts and 1/2 pint of cold water.

Mode.—Cut up the meat and bacon or ham into pieces about 3 inches square; rub the butter on the bottom of the stewpan; put in 1/2 a pint of water, the meat, and all the other ingredients. Cover the stewpan, and place it on a sharp fire, occasionally stirring its contents. When the bottom of the pan becomes covered with a pale, jelly-like substance, add 4 quarts of cold water, and simmer very gently for 5 hours. As we have said before, do not let it boil quickly. Skim off every particle of grease whilst it is doing, and strain it through a fine hair sieve.

This is the basis of many of the soups afterwards mentioned, and will be found quite strong enough for ordinary purposes.

Time.—5-1/2 hours. Average cost, 9d. per quart.

SOUP A LA JULIENNE.

INGREDIENTS.—1/2 pint of carrots, 1/2 pint of turnips, 1/4 pint of onions, 2 or 3 leeks, 1/2 head of celery, 1 lettuce, a little sorrel and chervil, if liked, 2 oz. of butter, 2 quarts of stock

Mode.—Cut the vegetables into strips of about 1-1/4 inch long, and be particular they are all the same size, or some will be hard whilst the others will be done to a pulp. Cut the lettuce, sorrel, and chervil into larger pieces; fry the carrots in the butter, and pour the stock boiling to them. When this is done, add all the other vegetables, and herbs, and stew gently for at least an hour. Skim off all the fat, pour the soup over thin slices of bread, cut round about the size of a shilling, and serve.

Time.—1-1/2 hour. Average cost, 1s. 3d. per quart.

Seasonable all the year.

Sufficient for 8 persons.

Note.—In summer, green peas, asparagus-tops, French beans, &c. can be added. When the vegetables are very strong, instead of frying them in butter at first, they should be blanched, and afterwards simmered in the stock.

SECOND COURSE:

ROAST RIBS OF BEEF

INGREDIENTS.—Beef, a little salt.

Mode.—-The fore-rib is considered the primest roasting piece, but the middle-rib is considered the most economical. Let the meat be well hung (should the weather permit), and cut off the thin ends of the bones, which should be salted for a few days, and then boiled. Put the meat down to a nice clear fire, put some clean dripping into the pan, dredge the joint with a little flour, and keep continually basting the whole time. Sprinkle some fine salt over it (this must never be done until the joint is dished, as it draws the juices from the meat); pour the dripping from the pan, put in a little boiling: water slightly salted, and strain the gravy over the meat. Garnish with tufts of scraped horseradish, and send horseradish sauce to table with it. A Yorkshire pudding sometimes accompanies this dish, and, if lightly made and well cooked, will be found a very agreeable addition.

Time.—10 lbs. of beef, 2-1/2 hours; 14 to 16 lbs., from 3-1/2 to 4 hours.

Average cost, 8-1/2d. per lb.

Sufficient.—A joint of 10 lbs. sufficient for 8 or 9 persons.

Seasonable at any time.

MEMORANDA IN ROASTING.—The management of the fire is a point of primary importance in roasting. A radiant fire throughout the operation is absolutely necessary to insure a good result. When the article to be dressed is thin and delicate, the fire may be small; but when the joint is large, the fire must fill the grate. Meat must never be put down before a hollow or exhausted fire, which may soon want recruiting; on the other hand, if the heat of the fire becomes too fierce, the meat must be removed to a considerable distance till it is somewhat abated. Some cooks always fail in their roasts, though they succeed in nearly everything else. A French writer on the culinary art says that anybody can learn how to cook, but one must be born a roaster. According to Liebig, beef or mutton cannot be said to be sufficiently roasted until it has acquired, throughout the whole mass, a temperature of 158°; but poultry may be well cooked when the inner parts hare attained a temperature of from 130° to 140°. This depends on the greater amount of blood which beef and mutton contain, the colouring matter of blood not being coagulable under 158°.

ROAST RIBS OF BEEF, Boned and Rolled (a very Convenient Joint for a

Small Family).

BAKED POTATOES

INGREDIENTS.—Potatoes.

Mode.—Choose large potatoes, as much of a size as possible; wash them in lukewarm water, and scrub them well, for the browned skin of a baked potato is by many persons considered the better part of it. Put them into a moderate oven, and bake them for about 2 hours, turning them three or four times whilst they are cooking. Serve them in a napkin immediately they are done, as, if kept a long time in the oven, they have a shrivelled appearance. Potatoes may also be roasted before the fire, in an American oven; but when thus cooked, they must be done very slowly. Do not forget to send to table with them a piece of cold butter.

Time.—Large potatoes, in a hot oven 1-1/2 hour to 2 hours; in a cool oven, 2 to 2-1/2 hours.

Average cost, 4s. per bushel.

Sufficient.—Allow 2 to each person.

Seasonable all the year, but not good just before and whilst new potatoes are in season.

BOILED FRENCH BEANS

INGREDIENTS.—To each 1/2 gallon of water allow 1 heaped tablespoonful of salt, a very small piece of soda.

Mode.—This vegetable should always be eaten young, as, when allowed to grow too long, it tastes stringy and tough when cooked. Cut off the heads and tails, and a thin strip on each side of the beans, to remove the strings. Then divide each bean into 4 or 6 pieces, according to size, cutting them lengthways in a slanting direction, and, as they are cut, put them into cold water, with a small quantity of salt dissolved in it. Have ready a saucepan of boiling water, with salt and soda in the above proportion; put in the beans, keep them boiling quickly, with the lid uncovered, and be careful that they do not get smoked. When tender, which may be ascertained by their sinking to the bottom of the saucepan, take them up, throw them into a colander; and when drained, dish and serve with plain melted butter. When very young, beans are sometimes served whole: when they are thus dressed, their colour and flavour are much better preserved; but the more general way of dressing them is to cut them into thin strips.

Time.—Very young beans, 10 to 12 minutes; moderate size, 15 to 20 minutes, after the water boils.

Average cost, in full season, 1s. 4d. a peck; but, when forced, very expensive.

Sufficient.—Allow 1/2 peck for 6 or 7 persons.

Seasonable from the middle of July to the end of September; but may be had, forced, from February to the beginning of June.

HORSERADISH SAUCE

INGREDIENTS.— 4 tablespoonfuls of grated horseradish, 1 teaspoonful of pounded sugar, 1 teaspoonful of salt, 1/2 teaspoonful of pepper, 2 teaspoonfuls of made mustard; vinegar.

Mode.—Grate the horseradish, and mix it well with the sugar, salt, pepper, and mustard; moisten it with sufficient vinegar to give it the consistency of cream, and serve in a tureen: 3 or 4 tablespoonfuls of cream added to the above, very much improve the appearance and flavour of this sauce. To heat it to serve with hot roast beef, put it in a bain marie or a jar, which place in a saucepan of boiling water; make it hot, but do not allow it to boil, or it will curdle.

Note.—This sauce is a great improvement on the old-fashioned way of serving cold-scraped horseradish with hot roast beef. The mixing of the cold vinegar with the warm gravy cools and spoils everything on the plate. Of course, with cold meat, the sauce should be served cold.

THE HORSERADISH.—This has been, for many years, a favourite accompaniment of roast beef, and is a native of England. It grows wild in wet ground, but has long been cultivated in the garden, and is, occasionally, used in winter salads and in sauces. On account of the great volatility of its oil, it should never be preserved by drying, but should be kept moist by being buried in sand. So rapidly does its volatile oil evaporate, that even when scraped for the table, it almost immediately spoils by exposure to the air.

YORKSHIRE PUDDING

INGREDIENTS.—1-1/2 pint of milk, 6 large tablespoonfuls of flour, 3 eggs, 1 saltspoonful of salt.

Mode.—Put the flour into a basin with the salt, and stir gradually to this enough milk to make it into a stiff batter. When this is perfectly smooth, and all the lumps are well rubbed down, add the remainder of the milk and the eggs, which should be well beaten. Beat the mixture for a few minutes, and pour it into a shallow tin, which has been previously well rubbed with beef dripping. Put the pudding into the oven, and bake it for an hour; then, for another 1/2 hour, place it under the meat, to catch a little of the gravy that flows from it. Cut the pudding into small square pieces, put them on a hot dish, and serve. If the meat is baked, the pudding may at once be placed under it, resting the former on a small three-cornered stand.

Time.—1-1/2 hour. Average cost, 7d.

Sufficient for 5 or 6 persons. Seasonable at any time.

THIRD COURSE:

PLUM TART

INGREDIENTS.—1/2 lb. of good short crust No. 1211, 1-1/2 pint of plums, 1/4 lb. of moist sugar.

Mode.—Line the edges of a deep tart-dish with crust made by recipe No. 1211; fill the dish with plums, and place a small cup or jar, upside down, in the midst of them. Put in the sugar, cover the pie with crust, ornament the edges, and bake in a good oven from 1/2 to 3/4 hour. When puff-crust is preferred to short crust, use that made by recipe No. 1206, and glaze the top by brushing it over with the white of an egg beaten to a stiff froth with a knife; sprinkle over a little sifted sugar, and put the pie in the oven to set the glaze.

Time.—1/2 to 3/4 hour. Average cost, 1s.

Sufficient for 5 or 6 persons.

Seasonable, with various kinds of plums, from the beginning of August to the beginning of October.

VANILLA CREAM

INGREDIENTS.—1 pint of milk, the yolks of 8 eggs, 6 oz. of sugar, 1 oz. of isinglass, flavouring to taste of essence of vanilla.

Mode.—Put the milk and sugar into a saucepan, and let it get hot over a slow fire; beat up the yolks of the eggs, to which add gradually the sweetened milk; flavour the whole with essence of vanilla, put the mixture into a jug, and place this jug in a saucepan of boiling water. Stir the contents with a wooden spoon one way until the mixture thickens, but do not allow it to boil, or it will be full of lumps. Take it off the fire; stir in the isinglass, which should be previously dissolved in about 1/4 pint of water, and boiled for 2 or 3 minutes; pour the cream into an oiled mould, put it in a cool place to set, and turn it out carefully on a dish. Instead of using the essence of vanilla, a pod may be boiled in the milk instead, until the flavour is well extracted. A pod, or a pod and a half, will be found sufficient for the above proportion of ingredients.

Time.—About 10 minutes to stir the mixture.

Average cost, with the best isinglass, 2s. 6d.

Sufficient to fill a quart mould. Seasonable at any time.

VANILLE or VANILLA, is the fruit of the vanillier, a parasitical herbaceous plant, which flourishes in Brazil, Mexico, and Peru. The fruit is a long capsule, thick and fleshy. Certain species of this fruit contain a pulp with a delicious perfume and flavour. Vanilla is principally imported from Mexico. The capsules for export are always picked at perfect maturity. The essence is the form in which it is used generally and most conveniently. Its properties are stimulating and exciting. It is in daily use for ices, chocolates, and flavouring confections generally.

I hope you have enjoyed Mrs. Beeton’s dinner, tomorrow I’ll have another guest cook to serve up a wonderful family meal.

Sandie

Eating in Regency & Victorian England Part 2

2011-09-17T02:44:00.001+10:00

So, for the next week I will share with you a week’s menu for a family in Regency England.

First let’s look at some terms used in cooking, these come from Mrs. Beeton’s book on the Project Gutenberg site.

EXPLANATION OF FRENCH TERMS USED IN MODERN HOUSEHOLD COOKERY.

ASPIC.—A savoury jelly, used as an exterior moulding for cold game, poultry, fish, &c. This, being of a transparent nature, allows the bird which it covers to be seen through it. This may also be used for decorating or garnishing.

ASSIETTE (plate).—Assiettes are the small entrées and hors-d'oeuvres, the quantity of which does not exceed what a plate will hold. At dessert, fruits, cheese, chestnuts, biscuits, &c., if served upon a plate, are termed assiettes.—ASSIETTE VOLANTE is a dish which a servant hands round to the guests, but is not placed upon the table. Small cheese soufflés and different dishes, which ought to be served very hot, are frequently made assielles volantes.

AU-BLEU.—Fish dressed in such a manner as to have a bluish appearance.

BAIN-MARIE.—An open saucepan or kettle of nearly boiling water, in which a smaller vessel can be set for cooking and warming. This is very useful for keeping articles hot, without altering their quantity or quality. If you keep sauce, broth, or soup by the fireside, the soup reduces and becomes too strong, and the sauce thickens as well as reduces; but this is prevented by using the bain-marie, in which the water should be very hot, but not boiling.

BÉCHAMEL.—French white sauce, now frequently used in English cookery.

BLANCH.—To whiten poultry, vegetables, fruit, &c., by plunging them into boiling water for a short time, and afterwards plunging them into cold water, there to remain until they are cold.

BLANQUETTE.—A sort of fricassee.

BOUILLI.—Beef or other meat boiled; but, generally speaking, boiled beef is understood by the term.

BOUILLIE.—A French dish resembling hasty-pudding.

BOUILLON.—A thin broth or soup.

BRAISE.—To stew meat with fat bacon until it is tender, it having previously been blanched.

BRAISIÈRE.—A saucepan having a lid with ledges, to put fire on the top.

BRIDER.—To pass a packthread through poultry, game, &c., to keep together their members.

CARAMEL (burnt sugar).—This is made with a piece of sugar, of the size of a nut, browned in the bottom of a saucepan; upon which a cupful of stock is gradually poured, stirring all the time a glass of broth, little by little. It may be used with the feather of a quill, to colour meats, such as the upper part of fricandeaux; and to impart colour to sauces. Caramel made with water instead of stock may be used to colour compôtes and other entremets.

CASSEROLE.—A crust of rice, which, after having been moulded into the form of a pie, is baked, and then filled with a fricassee of white meat or a purée of game.

COMPOTE.—A stew, as of fruit or pigeons.

CONSOMMÉ.—Rich stock, or gravy.

CROQUETTE.—Ball of fried rice or potatoes.

CROUTONS.—Sippets of bread.

DAUBIÈRE.—An oval stewpan, in which daubes are cooked; daubes being meat or fowl stewed in sauce.

DÉSOSSER.—To bone, or take out the bones from poultry, game, or fish.
This is an operation requiring considerable experience.

ENTRÉES.—Small side or corner dishes, served with the first course.

ENTREMETS.—Small side or corner dishes, served with the second course.

ESCALOPES.—Collops; small, round, thin pieces of tender meat, or of fish, beaten with the handle of a strong knife to make them tender.

FEUILLETAGE.—Puff-paste.

FLAMBER.—To singe fowl or game, after they have been picked.

FONCER.—To put in the bottom of a saucepan slices of ham, veal, or thin broad slices of bacon.

GALETTE.—A broad thin cake.

GÂTEAU.—A cake, correctly speaking; but used sometimes to denote a pudding and a kind of tart.

GLACER.—To glaze, or spread upon hot meats, or larded fowl, a thick and rich sauce or gravy, called glaze. This is laid on with a feather or brush, and in confectionary the term means to ice fruits and pastry with sugar, which glistens on hardening.

HORS-D'OEUVRES.—Small dishes, or assiettes volantes of sardines, anchovies, and other relishes of this kind, served to the guests during the first course. (See ASSIETTES VOLANTES.)

LIT.—A bed or layer; articles in thin slices are placed in layers, other articles, or seasoning, being laid between them.

MAIGRE.—Broth, soup, or gravy, made without meat.

MATELOTE.—A rich fish-stew, which is generally composed of carp, eels, trout, or barbel. It is made with wine.

MAYONNAISE.—Cold sauce, or salad dressing.

MENU.—The bill of fare.

MERINGUE.—A kind of icing, made of whites of eggs and sugar, well beaten.

MIROTON.—Larger slices of meat than collops; such as slices of beef for a vinaigrette, or ragout or stew of onions.

MOUILLER.—To add water, broth, or other liquid, during the cooking.

PANER.—To cover over with very fine crumbs of bread, meats, or any other articles to be cooked on the gridiron, in the oven, or frying-pan.

PIQUER.—To lard with strips of fat bacon, poultry, game, meat, &c. This should always be done according to the vein of the meat, so that in carving you slice the bacon across as well as the meat.

POÊLÉE.—Stock used instead of water for boiling turkeys, sweetbreads, fowls, and vegetables, to render them less insipid. This is rather an expensive preparation.

PURÉE.—Vegetables, or meat reduced to a very smooth pulp, which is afterwards mixed with enough liquid to make it of the consistency of very thick soup.

RAGOUT.—Stew or hash.

REMOULADE.—Salad dressing.

RISSOLES.—Pastry, made of light puff-paste, and cut into various forms, and fried. They may be filled with fish, meat, or sweets.

ROUX.—Brown and white; French thickening.

SALMI.—Ragout of game previously roasted.

SAUCE PIQUANTE.—A sharp sauce, in which somewhat of a vinegar flavour predominates.

SAUTER.—To dress with sauce in a saucepan, repeatedly moving it about.

TAMIS.—Tammy, a sort of open cloth or sieve through which to strain broth and sauces, so as to rid them of small bones, froth, &c.

TOURTE.—Tart. Fruit pie.

TROUSSER.—To truss a bird; to put together the body and tie the wings and thighs, in order to round it for roasting or boiling, each being tied then with packthread, to keep it in the required form.

VOL-AU-VENT.—A rich crust of very fine puff-paste, which may be filled with various delicate ragouts or fricassees, of fish, flesh, or fowl. Fruit may also be inclosed in a vol-au-vent.

If you’re interesting in finding out more about the books I mentioned about just visit:

Google books, The Project Gutenberg or Gutenberg Australia –there are lots of book covering just about every topic you could imagine.

I hope you’ll come back tomorrow and see what is on the menu for Sunday dinner.

Sandie

Eating in Regency & Victorian England Part 1

2011-09-16T05:03:00.002+10:00

Have you been watching SBS (Australia) lately? They are showing re-runs of their series Supersizers Go… I’ll admit some of it made me a little queasy, but never the less it is very interesting.

My sources are from: Mrs. Beeton’s Household Management, Domestic Cookery by Elizabeth E. Lea, The Cook’s Oracle: and Housekeeper’s Manual by William Kitchiner and English Housewifery by Elizabeth Moxon and a couple of others.

The information below was sourced from:

The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches by Mary Eaton. If you would like to have a copy of this book you can down load it free from The Project Gutenberg.

Before we start with recipes and other cooking related posys lets look at what is in season and when.

BILLS OF FARE, or list of various articles in season in different months.
January.—
Poultry. Game, pheasants, partridges, hares, rabbits, woodcocks, snipes, turkeys, capons, pullets, fowls, chickens, tame pigeons.

Fish. Carp, tench, perch, eels, lampreys, crayfish, cod, soles, flounders, plaice, turbot, skate, thornback, sturgeon, smelts, whitings, crabs, lobsters, prawns, oysters.
Vegetables. Cabbage, savoys, coleworts, sprouts, brocoli, leeks, onions, beet, sorrel, chervil, endive, spinach, celery, garlic, potatoes, parsnips, turnips, shalots, lettuces, cresses, mustard, rape, salsify, herbs dry and green.
Fruit. Apples, pears, nuts, walnuts, medlars, grapes.
February, March.—
Meat, fowls and game, as in January, with the addition of ducklings and chickens.
Fish. As the last two months, except that cod is not thought so good, from February to July.
Vegetables. The same as the former months, with the addition of kidney beans.
Fruit. Apples, pears, forced strawberries.
April, May, June.—
Meat. Beef, mutton, veal, lamb, venison in June.—
Poultry. Pullets, fowls, chickens, ducklings, pigeons, rabbits, leverets.
Fish. Carp, tench, soles, smelts, eels, trout, turbot, lobsters, chub, salmon, herrings, crayfish, mackarel, crabs, prawns, shrimps.
Vegetables. As before, and in May, early potatoes, peas, radishes, kidney beans, carrots, turnips, early cabbages, cauliflowers, asparagus, artichokes, all sorts of forced sallads.
Fruit. In June, strawberries, cherries, melons, green apricots, gooseberries and currants for tarts. In July, cherries, strawberries, pears, melons, gooseberries, currants, apricots, grapes, nectarines, peaches; but most of these are forced.
July, August, September.
Meat as before.
Poultry. Pullets, fowls, chickens, rabbits, pigeons, green geese, leverets, turkey poults, plovers, wheatears, and geese in September.
Fish. Cod, haddock, flounders, plaice, skate, thornback, mullets, pike, carp, eels, shellfish, except oysters; mackarel the first two months, but are not good in August.

Vegetables. Beans, peas, French beans, and various others.
Fruit. In July, strawberries, gooseberries, pineapples, plums, cherries, apricots, raspberries, melons, currants, damsons. In August and September, peaches, plums, filberts, figs, mulberries, cherries, apples, pears, nectarines, grapes, pines, melons, strawberries, medlars, quinces, morella cherries, damsons, and various plums.
October.—
Meat as before, and doe-venison.
Poultry. Game, pheasants, fowls, partridges, larks, hares, dotterels, wild ducks, teal, snipes, widgeon, grouse.
Fish. Dories, smelts, pike, perch, holibets, brills, carp, salmon trout, barbel, gudgeons, tench, shellfish.
Vegetables. As in January, French beans, runners, windsor beans.
Fruit. Peaches, pears, figs, bullace, grapes, apples, medlars, damsons, filberts, nuts, walnuts, quinces, services.
November.—
Meat. Beef, mutton, veal, pork, house lamb, doe venison, poultry and game.
Fish as the last month.
Vegetables. Carrots, turnips, parsnips, potatoes, skirrets, onions, leeks, shalots, cabbage, savoys, colewort, spinach, cardoons, cresses, endive, celery, lettuces, salad, herbs.
Fruit. Pears, apples, nuts, walnuts, bullace, chesnuts, medlars, grapes.
December.
Meat. Beef, mutton, veal, house lamb, pork and venison.
Poultry. Game, turkeys, geese, pullets, pigeons, capons, fowls, chickens, rabbits, hares, snipes, woodcocks, larks, pheasants, partridges, sea-fowls, guinea-fowls, wild ducks, teal, widgeon, dotterels, dunbirds, grouse.
Fish. Turbot, cod, holibets, soles, gurnets, sturgeon, carp, gudgeons, codlings, eels, dories, shellfish.
Vegetables. As in the last month; asparagus forced.
Fruit. As the last, except bullace.

Tomorrow I’m going to look at some of the cooking terms used, then on Sunday we kick start a week of recipes.

Sandie

A Mother's Day Wish

2011-05-08T01:08:00.000+10:00

I've Returned to Blogging

2011-05-06T11:59:00.000+10:00

Okay, I’m back. For how long? Only time will tell. I’m not going to make excuses, because if I was honest with myself I could have posted sooner. I will however tell you what I have been up to while I’ve been off the bloggersphere.

I’ve spent time editing the first three chapter’s of my Regency Romance. I won a fantastic critique from, Michelle Styles, of three chapters and synopsis through an online auction. So I’ve been busy whipping that into shape.

I entered the RWAus Emerald Contest for the first time and was pleased with my result. Of course I was also very, very pleased my good friend, Suzanne Hamilton, reached the top three. YAY, Suz. I also entered the RWAus Valerie Parv Contest and waiting the results to come in for that one. Plus, I entered my first ever overseas contest with the Royal Ascot, again waiting for results. But that’s cool I can wait.

I’ve put writing my Contemporary romance on hold for the time being to concentrate on my Regency, I think my voice suits that era better.

Have you ever done a workshop and thought where was this before now? Or why didn’t I know about this? I had that when I did the fabulous Angela James’s ‘Self-editing Workshop’. I cannot rave about this enough it was brilliant. Angela, was brilliant. My head was swimming by the end, but in a good way. The best part is, Angela, is going to have the workshop published. So keep an eye out for that book to hit the shelves.

That’s it for today, hopefully I’ll be back soon.

Sandie

Sunday Shout Out ~ Hannah Bananna

2011-02-20T00:05:00.003+11:00

I don’t normally say much about my life away from my writing. Well that’s my other life, the one I’d like to say is not as crazy as talking to characters and coming up with a good reason to keep them apart. If I’m honest both lives are crazy or is it just me?

However, this post is not about me, my writing, or my life, it is about one of my nieces whom I am so proud of. Last year Lee-anne decided to start making clothes for little girls to help out with finances. Nothing too big she thought just a bit of pocket money. Well her little project Hannah Bananna is going in leaps and bounds. She has even expanded out into making clothes for boys.

She is very lucky to have her own ready made models with 4yr old twins Hannah and Jack and I think 6yr old Jayden (sorry Jayden if I’ve got your age wrong Great Auntie's memory is failing). Lee-anne also has a teenage son Zac, but I won’t embarrass him by posting a photo.

Anyway, I love this little pants suit Lee-anne made a week ago and Hannah looks just so cute in it. Very much the model pose.

I know this isn’t one of Lee-anne’s outfits but I had to show off young Jack skateboarding. LOL how he managed to carry that board is beyond me, it looks like it is bigger than him.

If you know of anyone looking for fresh, not to be seen on every child you pass clothes tell them about

Hannah Bananna Blog or get them to visit one of Hannah Bananna’s Online Shops.

Hannah Bananna Made It Store

Hannah Bananna Etsy Store

Oh and check out the books Lee-anne made up for Hannah and Jack so cute. What a talented niece I have. LOL.

I’ll be back doing regular posts again soon.

Sandie

RWA Flooded Communities Book Appeal

2011-01-15T21:59:00.000+11:00

We’ve all seen the devastation the recent Queensland floods have wrought and have wondered how we can help. We know that for many affected families, books will not be high on their priorities list for some time to come.

But…

We also know how valuable books can be in providing time out when reality gets tough.

So…

With the aid of some wonderful volunteers, we’ve put together a Romance Writers of Australia Flooded Communities Book Appeal.

What we need?

FICTION BOOKS! Romance books, children’s books, young adult books, genre books, whatever – either new or in sparkling condition.

Please send them to:

RWA Flooded Communities Book Appeal
PO Box 1717
Noosaville Post Office
Noosaville BC
Queensland 4566
When to send them?

Now! And any time over the next few months. The books will be boxed and delivered to the appropriate libraries/schools/neighbourhood centres/community centres in batches as soon as the communities are ready to receive them. We’ll be liaising with councils, libraries and schools to ensure this is done appropriately. Feel free to pop a note inside, or if you’re an author, sign it.
Questions:
If you have a question about donations, email Jess Anastasi: Jess@jessanastasi.com

If you work in a library / council / community centre / school in a flood affected area, email Rachel Bailey: rachel@rachelbailey.com.au

Monday's Male ~ Do you tailor your Heroes after anyone?

2011-01-10T21:34:00.001+11:00

Have you had days where you know you should have done something but can’t for the life of you remember what that something was? I’ve had a couple of those days. Yesterday and again today, a little niggle at the back of my brain saying, ‘What have you forgot to do? Your there is something? Think woman.’ Yes well I’ve remembered. My Blog! So much for being organized. LOL.

So I’m going to talk briefly because I quickly running out of time to post my ‘Monday’s Male’ and I can’t have ‘Monday’s Male on Tuesday’. This month I’m looking at the physical aspects of our heroes.

At one of our NewMait Writers meeting last year we talked about tailoring our heroes after people we know like family and friends. I don’t do this normally as I prefer to keep my writing and personal life separate. Do you tailor your hero after anyone?

The closes I’ve come is with eye colour, most of the time my heroes either have blue or brown eyes, and I think that is because my husband and son have blue eyes and my dad had brown eyes. With that in mind, here are a few of the sets of blue and brown eyes that have caught my attention when looking for a likeness to my hero.

Aren’t these the most beautiful blue eyes you have ever seen on a man? These ones I think I will use as one of my shapeshifter stories, along with these. Plotting - sort of.

Patrick is my hero in one of my partially written stories, ‘His Surprised Fiancée’. Again I started with the eyes and built from there. On hold.

Rob Lowe, his eyes were the ones I envisioned when I started to write ‘Rich Man’. All I had were a set of vivid blue eyes, then I saw a photo of Rob and knew he was the one I wanted. In the editing mode.

Eric like my ‘Mr. Beautiful Blue Eyes’ is tagged for a shapeshifter.
Plotting - sort of.

Orlando is my hero in my first Regency Romance. A current WIP.

While Johnny is the hero in ‘By Her Father’s Design’. Another one being edited.

See you Wednesday with ‘Women who touched my life’.

Sandie

Frantic Friday ~ Finding Time

2011-01-07T03:46:00.005+11:00

I started the year with good intentions, so far they are not working. I have on a few occasions opened my current MS folder, added a couple of words, looked at my research, my plot notes then started at the screen waiting hoping by some small miracle the movie in my head would start playing again. So is this a case of plotting once again blocker my creative vibe? Now here lies the problem you see, because I really enjoyed doing the plotting, the planning, working out the scenes etc. I know one thing for sure, I have to come up with a solution to this problem and fast.

On another note, today is my Dad’s anniversary, as with everyone who has lost a parent it’s not easy. This year seems extra hard as my Mum seems to be having more bad times than good at the moment. God love her, she looks like an innocent small child when she tells us she is trying to be good and not get out of bed during the night. Lately I’ve been thinking about what Dad would want us to do, there is one thing I know it would break his heart to see Mum as she is now. I also know he would be pleased to know we are all here for Mum and being one of six does have its plus sides at these times.

I also have to go to a funeral today, one of my uncles passed away earlier this week. Actually, he was my last surviving uncle. He was an uncle who had a lot of influence on my younger life and always had a joke or funny anecdote to share. I know that no matter when I think of Uncle Don, I’ll always do so with a smile.

Sandie

Women on Wednesday ~ Miss Marianne Dashwood

2011-01-05T12:16:00.000+11:00

Today I’m looking at Miss Marianne Dashwood. I’ve never been a great lover of Miss Marianne, I think because she is just so selfish and self centered. Will I think so anyway, other’s may feel differently. It would seem that Marianne suffered the greater lost of being turned out of their home by their greedy and heartless sister-in-law.

The Dashwood women move to Devonshire, where Marianne is less impressed. That is until she meets and loses her heart to the dashing and charismatic John Willoughby. Willoughby shows every sign of returning Marianne’s affection until his aunt suddenly sends him away. When they meet up months later and after many letters written by Marianne, he snubs her breaking her already fragile heart.

Waiting in the wings is Colonel Christopher Brandon. The Colonel doesn’t judge the much younger Marianne instead giving her someone to talk to about her beloved poetry and classic novels. In some ways in the end it is the Colonel that brings out the better side of Marianne.

The 1971 adaptation of Sense and Sensibility saw actress, Ciaran Madden play the role of Miss Marianne Daswood. My goal this year is to find a copy of this adaptation to watch.

Tracy Childs starred in the role of Marianne in the 1981 BBC series Sense and Sensibility. While Miss Childs was a bit whiny at times in the role she did play the self centre part well. I also thought her and Robert Swann worked well together as Marianne and the Colonel.

As I’ve said before Ang Lee directed the 1995 film version of Sense and Sensibility. Kate Winslet played the role of Marianne. Kate received nominations for a Golden Globe, an Academy Award and a BAFTA Award for Best Actress in a Supporting Role.

Sense and Sensibility moved once again back to the small screen with another BBC adaptation in 2008. Charity Wakefield stepped into the role of Marianne this time round. This is another DVD I need to watch this year.

Catch up with you again on Friday.

Sandie

Monday's Male ~ Colonel Christopher Brandon

2011-01-03T05:00:00.022+11:00

To start the New Year I'm finishing the series of blogs I should have posted well before Christmas. Here I look at the second of Marianne Dashwoods suitors, Colonel Christopher Brandon.

Unlike the dashing John Willoughby, Brandon is the grave, quiet, but gentlemanly in his manner. At 35, Marianne considers Brandon something of an old man and incapable of falling in love or inspiring anyone to love him in return.

When Willoughby breaks Marianne’s heart it is the Colonel who is there for her, over time their friendship becomes love and the for the first time Christopher Brandon understands what love is like.

In the 1971 adaptation of Sense and Sensibility actor, Richard Owens played the role of Colonel Christopher Brandon. Like a few of the adaptations I haven’t yet seen this series, so I can’t comment on Richard’s performance.

Robert Swann stepped into the role Brandon in the 1981 BBC series Sense and Sensibility. This was one on the better portrayals of Brandon I think, at least this Brandon showed more interest in Marianne than just her beauty and singing ability.

In 1995, Ang Lee directed the film version of Sense and Sensibility. Starring in the role of Colonel Brandon was acclaimed British actor Alan Rickman. Rickman was nominated for BAFTA Award for Best Actor in a Supporting Role.

In 2008, Sense and Sensibility moved once again back to the small screen with another BBC adaptation of this classic. This time the role of Brandon was played by David Morrissey. I haven’t see this version but I have heard that Brandon and Marianne are closer in age in this version so I’m not sure how that would play out in the story line.

I’m bringing you Miss Marianne Dashwood on Women on Wednesday, so will catch up with you then. In the mean time have a great week.

Sandie

Goals Glorious Goals

2011-01-01T05:30:00.002+11:00

First off

Happy New Year,

May you achieve all you wish and reach the heights you desire.

New Years Day new mountains to climb and new obstacles to hurdle and a new set of goals to aim for.

Putting my goals on my blog in some way (I hope) will make me more accountable. I’m being realistic this year, no over the top goals, no setting the bar too high so that if I don’t make it I feel defeated. No, I’m going into this with a clear head.

Goals for 2011:

Take part in the January challenge with the Historical Writers loop. Aim to write 2,000 words/day and edit three pages per/day.

Write and edit short story for RWA Little Gem Contest. Edit pages of Regency Romance for Valerie Parv Award.

Finish Regency Romance novel.

Edit Contemporary Romance manuscripts and submit.

Work on one manuscript at a time.

Go to RWA Conference in Melbourne.

Blog 3 times a week, Monday, Wednesday and Friday and once a month on Sunday with updates on goal progress.

Wait impatiently for the arrival of my second grandchild.

That’s it for now; I may or may not add to this as the year progresses. But I do believe these are achievable even the flying to Melbourne for the conference. I’ll just keep telling myself that and by the August, I’ll be right. LOL.

See you Monday.

Sandie

Monday's Male ~ John Willoughby

2010-11-15T11:12:00.001+11:00

I didn’t get to blog last week, had a major slack week. But I’m back. To continue on from my Sense and Sensibility post from a couple weeks back, this week I’m looking at Marianne’s suitors, John Willoughby and Colonel Christopher Brandon.

Marianne’s first romantic interest in the story is John Willoughby, the dashing young man with much the same outlook on life as Marianne. Now while it is obvious Willoughby has feelings for Marianne, he has left a young girl (Colonel Brandon’s ward.) pregnant in London and is disinherited by his aunt. As he does need to have an income, he becomes engaged to a very wealthy Miss Gray.

In the 1971 adaptation of Sense and Sensibility actor, Clive Francis plays Willoughby. As I haven’t yet seen this series, I can’t comment on Clive’s performance. Don't you just love the hair style?

Peter Woodward stepped into the role John Willoughby in the 1981 BBC series Sense and Sensibility. I couldn’t find a photo of Peter as Willoughby I’m afraid. I didn’t mind Peter’s portrayal of Willoughby.

The YouTube embed thing has been disabled, so you can watch a clip of Peter here.

In 1995, Ang Lee directed the film version of Sense and Sensibility. Starring in the role of Willoughby was British actor Greg Wise. I actually loved Greg’s portrayal of Willoughby. Interesting side fact (maybe) Wise is married to his fellow cast member Emma Thompson.

In 2008, Sense and Sensibility moved once again back to the small screen with another BBC adaptation of this classic. This time the role of Willoughby was played by Dominic Cooper. Again, I haven’t see this version but I have heard Cooper play the part extremely well.

Next week I’ll look at Colonel Christopher Brandon Marianne’s second suitor, and on Wednesday I have Miss Marianne Dashwood on Women on Wednesday.

Sandie

Cooking on Saturday ~ Low or Afternoon Tea

2010-11-06T04:02:00.001+11:00

In my current WIP, I had planned to have my heroine and her friends visit a tearoom for afternoon refreshments after a couple of hours shopping. Guess what? Tearooms were not class as respectable places for a lady of quality to frequent. No these places did not become popular for ladies of society until the late 1800’s. Fat lot of good that does me.

I am most upset about this occurrence. Now I’ll have to have the confrontation with the old bitty somewhere else.

Nevertheless, seeing as I was going to write about this today anyway let’s look at what is served at an Afternoon Tea and the proper etiquette for such an event. Maybe I can slip one of these in with visitors arriving to welcome my heroine back into society.

Afternoon Tea or Low Tea was served between 3pm and 4pm, just before a leisurely stroll in Hyde Park. There is a certain protocol one must be respect if you are to entertain the most fashionable of society.

Tea Etiquette:

Place settings:- fix

It is always best to use the utensils from the outside of a place setting.

You may use a petite knife and fork on an open face sandwich, but it is preferred one not use them on a closed sandwich. A knife and fork is not required if a savories pasty is properly made, you do not want your guest’s pastries runny.

It is thought to be very ill mannered to place used utensils on a cloth or table. When not in use place the utensil on the right side of the corresponding plate.

How to hold your cup and saucer:-

For one not to spill the hot tea onto oneself, the proper way to hold a cup is to place one's thumb at the six o'clock position and one's index and middle fingers at the twelve o'clock position, while gently raising one's pinkie up for balance. This is known as Pinkie Up.

Never loop one’s fingers through the handle, nor grasp the cup bowl with the palm of your hand. Extremely ill-mannered.

The placement of one’s napkin:-

There is only one acceptable placement of one’s napkin, and is to the left side of one’s place setting. The napkin ought to be folded with the closed edge to the left and the open edge to the right. No exceptions!

The proper etiquette for excusing oneself from the table, whether during or after dining is to quietly place one’s napkin to the left side of one’s place setting. If you wish for your hostess to invite you back for a repeated experience simply place your napkin folded with a crease to the left side of your place setting.

For an Afternoon Tea service it is customary to use twelve-inch napkins.

Afternoon Tea food placement for a three-tier curate stand:-

Top Tier - Scones

The practice of placing scones on the top tier began during the 1800s when Afternoon Teas first became fashionable, a warming dome was placed over the scones, as the dome would only fit on the top tier.

Middle tier - Savories and Tea sandwiches

The savories and crustless sandwiches were place on the middle tier. The top tier would be removed once the scones had been eaten. In early Victorian days, sandwiches were made only of ham, tongue or beef. Cucumber sandwiches did not become popular until the 1870s.

Bottom tier - Sweets

Sweets of cakes, fancy biscuits, ices and fruit were placed on the bottom tier.

How To Eat A Scone:-

The acceptable manner in which one eats a scone is the same as one would eat a dinner roll. Simply break off a bite-size piece, place it on your plate, and then apply, with your bread and butter knife, the jam and cream. Then pick the scone up between your thumb and forefinger to eat, taking care not to get cream all over your mouth. One never uses a fork to eat a scone. It should go without saying that dipping is not tolerated.

Stirring Tea and Spoon Placement:-

It is considered rude in gentle society to stir one's tea in wide circular motions. Proper etiquette requires the teaspoon be held at the six o'clock position to begin then fold gently towards the twelve o’clock position two or three times.

The teaspoon must never be left in the teacup, very ill mannered. When not in use, the small teaspoon is placed on the right side of the tea saucer.

If you are at a buffet tea hold the tea saucer in your lap with your left hand and hold the tea cup in your right hand. When not in use, place the teacup back in the tea saucer and hold in your lap. In polite society, one never waves one’s cup and saucer around to the air.

Drinking Tea:-

One never uses one’s tea to wash down food. Sip in delicate short swallows and always before eating.

Milk was originally added to a cup first as tea cups in Europe were made from soft paste porcelain, this helped to temper the cups from cracking.

Proper Service of Lemon Slice vs. Lemon Wedge:-

Traditionally, a lemon slice with a clove in the center of the lemon slice could be placed to float in the teacup. The floating lemon slice helped to enhance the flavor of the tea.

If one is serving a wedge of lemon, traditionally the wedge is covered in gauze or tied in cheesecloth to avoid the seeds and juice from squirting when squeezed.

The used wedge would then be placed on either the side of one’s tea saucer or a service plate provided on the table.

Plain Scone:-

3 cups all-purpose flour

2 tablespoons granulated sugar

2 tablespoons baking powder

1/2 teaspoon salt

1/2 pound (1 cup) unsalted cold butter, diced

1 1/2 cups half and half cream

1 tablespoon pure vanilla extract

Preheat oven to 350 degrees F.

In a large bowl, combine flour, sugar, baking powder, and salt together.

With a pastry blender or two knives, cut the cold butter into flour mixture until particles are the size of small peas. Fold in your Alternative Ingredients of choice to the flour mixture. Add half and half cream and vanilla extract to the mixture and blend until dough forms. DO NOT over mix the dough.

With floured hands, pat dough to a 1-inch thickness onto a floured board. With a floured cutter of your desired shape, cut out and place 1-inch apart on a parchment paper lined or a lightly greased and floured baking sheet.

Sprinkle some cinnamon-sugar on top of each scone to taste.

Bake 20 to 25 minutes until lightly golden brown. Baking time will vary according to the size of your scone.

Scones are best served warm.

Makes: 24 scones.

Cucumber Tea Sandwich:-

1/2 seedless cucumber, peeled and very thinly sliced (about 32 slices)

1/2 cup unsalted butter, room temperature

1/2 cup coarsely-chopped watercress leaves

16 slices best-quality white bread*

Salt to taste

1/2 cup alfalfa sprouts

Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.

Place cucumber slices between layers of paper towels to remove excess moisture.

In a small bowl, combine butter and watercress; spread on one side of each slice of bread.

Lay cucumber slices onto the buttered side of eight (8) slices of bread. Sprinkle the cucumbers with salt. Cover each with 1 tablespoon alfalfa sprouts and top with the remaining slices of bread, buttered side down.

Carefully cut the crusts from each sandwich with a long, sharp knife after the sandwiches are filled. Cut the sandwiches in half diagonally and then cut in half again. If desired, decorative shapes can be made with cookie cutters.

Makes 8 whole sandwiches or 16 halves or 32 fourths.

Chocolate Covered Strawberries:-

60 large fresh strawberries, with stems left intact

1 (12-ounce) package semisweet or bittersweet chocolate chips

3/4 cup half and half cream

1 to 2 tablespoons brandy, your favorite liqueur, or 2 teaspoons prepared coffee

Line a baking sheet or cookie pan with waxed paper.

Wash the strawberries and pat dry thoroughly with paper towels; set aside. NOTE: Make sure the strawberries are completely dry. Even a drop of water in the melted chocolate can cause it to "seize" and turn the entire mixture into a grainy mess.

If you use refrigerated strawberries, allow them to come to room temperature before dipping in the melted chocolate. If you use cold fruit, condensation will form and that will prevent the chocolate from sticking.

Methods of Melting Chocolate:-

Double Boiler:

In the top of a double boiler over hot water, not boiling water (don't let the bottom of the bowl touch the water, melt chocolate; add cream, stirring until smooth. NOTE: Be careful boiling water may cause steam droplets to get into chocolate which can result in "seizing," when the chocolate becomes stiff and grainy. NOTE: If you don't have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot of simmering water.

Remove from heat and blend in brandy, liqueur, or coffee. Let the chocolate cool slightly, but it should not set.

Madeira cake:-

1/2 lb butter

1/2 lb best white sugar

1 lb of flour

8 eggs

1/2 a nutmeg

3 oz of candied peel

A few drops of essence of lemon

A little icing sugar

Slightly melt the butter, then add sugar, beating both together with wooden spoon, break in the eggs one at a time, stir in the flour, add the nutmeg and essence, divide the mixture into three, and bake in hoops.

Smooth them with a knife, and dust them with icing sugar and put strips of candied peel on them.

Bake for about 45 minutes.

There my friends you have how to hold a 19^th century Low or Afternoon Tea. Next week I’ll look at High Tea. Yes, it is very different to Low or Afternoon Tea.

Sandie

Women on Wednesday ~ Lady Amelia Worthington

2010-11-03T17:03:00.010+11:00

Today I welcome to Women on Wednesday Lady Amelia Worthington my heroine in the tale of Lord Seabrook Takes a Bride. Amelia like most of the ton is surprised when Lord Seabrook proposes marriage. After all, he is the most eligible bachelor of the season.

Name: Lady Amelia Worthington

Age: 19

Eye Colour: Green

Hair Colour: Blonde

Height: 5’ 4”

Physical Description: Walks with the grace of a well breed lady. Oval eyes with thick dark lashes, full lips and round face. Has a slim body with well developed bust line.

Family Afflictions: The younger sister of Lord Conrad Worthington. She has lived for the last four years with their aunt in London.

Career: Debutant

Basic Traits: Naive, determined, honest, loyal.

GOAL: To have Seabrook see her as a desirable woman.

MOTIVATION: If she is to be married she wants it to be more than a marriage in name only.

CONFLICT: Seabrook keeps her at arm’s length.

CORE BELIEF: That without love a marriage will not survive.

Yes short an sweet. Too much writing to get done over the next few weeks.
Sandie

Male on Monday ~ Lord Crispin Seabrook

2010-11-01T10:12:00.000+11:00

This week I’m going to introduce you to a couple of my new characters waiting in their wings for their story to be told.

Today on Male on Monday, I welcome Lord Crispin Seabrook, of 'Lord Seabrook Takes a Bride'.

Seabrook has no desire to marry, but as a way to repay the man who saved his life, he agrees to marry Lord Conrad Worthington’s younger sister from the lecherous hands of fortune hunter Felix Wilkinson.

Name: Lord Crispin Seabrook

Age: 30

Eye Colour: Brown/Black

Hair Colour: Dark Brown

Height: 5’ 10” (1.78 cm)

Physical Description: Defined cheekbones, wide shoulders narrowing to slim hips. Walks with a limp.

Family Afflictions: The eldest of four brother. His mother died giving birth to his youngest brother. His father never remarried.

Career: Sea Captain

Basic Traits: Courageous, determined, honest, hard working, loyal.

GOAL: To marry Lady Amelia Worthington and keep her at arm’s length

MOTIVATION: He feels it is the only way to repay his friend for saving his life.

CONFLICT: After the marriage, which Seabrook decides, will be in name only, his young bride forms a friendship with the person he promised to protect her from, Felix Wilkinson.

CORE BELIEF: That he is better off alone.

Wednesday we meet the delightful Lady Amelia Worthington.

Sandie

Cooking on Saturday ~ Sunday Dinner

2010-10-30T05:50:00.017+11:00

Hi and welcome back to my Cooking on Saturday. I should point out that the only cooking I do on a Saturday is writing this blog. Hehehehe. Okay do I have a treat for you. This week I’m looking at cooking in Australia in the 1800s. Oh yummy, what delights they had back in the good old days.

First course Soup:
Hare Soup:-

Ingredients:
1 hare
2 onions
1 carrot
¼ oz. black pepper
Salt to taste
Herb seasoning
1 cup bread-crumbs
3 quarts of water
A little cayenne

Preparation:
Cut the hear in pieces, and put in a stew-pan with all ingredients. Simmer gently for 6 hours strain through a sieve, Return the best part of the hare to the soup, and serve. This is best cooked the day before.

Main:

Baked Calf’s Head:-
Ingredients:
1 calf’s head well cleaned (not the family pet)
Nutmeg
Sweet herbs
Pepper & salt
Crumbs of bread
Lemon peel
Flour
1 onion

Peppercorns
1 pint of water
For calf brains
Sprig of sage
Flour
Teaspoon of butter
2 spoonful of port wine

Preparation:
Clean the calf’s head, removing the brains. Put cleaned head into a baking dish on a rest in the centre. Grate some nutmeg over it with chopped sweet herbs, pepper and salt, bread crumbs, and a little lemon peel. Dredge a little flour over, and put some pieces of butter here and there, place head in oven. Put into the dish a bunch of sweet herbs, an onion, some peppercorns and a pint of water. Bake according to size, about ten minutes for each pound.

To make the brains sauce:
While head is cooking boil the brains with a sprig of sage in water. Once the calf’s head is baked: strain the gravy from the dish into a saucepan. Chopped the brains finely and add to gravy with a teaspoon of butter rolled in flour, the port wine and boil for a few minutes. Place calf’s head on serving dish and pour gravy over it. Serve with baked vegetables.

Dessert:

Sunday Pudding:-
Ingredients:
Half a stale loaf
1 ½ cups of flour
½ a nutmeg
1 teaspoonful ginger
1 teaspoonful of baking powder
½ teaspoon of salt
1 cup sugar
1 cup currants
1 cup sultanas
4 tablespoons good dripping
2 or 3 eggs

Preparation:
Crumb into your basin the stale loaf, add flour, grated nutmeg and ginger. Mix in all the other dry ingredients. The beat the eggs with a little milk pour into dry ingredients mixing well. Pour into a well-greased mould or basin and boil for 2 ½ hours. Serve with boiled custard.

Boiled Custard:-
Ingredients:
2 eggs
Pinch of cornflour
1 tablespoonful white sugar
1 cupful milk

Preparation:
Place milk in saucepan. Break the eggs into a basin, sprinkle as much cornflour as you can take up between finger and thumb, add sugar. Beat well together. Bring milk slowly to boil, when it bubbles pour it into the egg mixture. Do not pour the egg mixture into the milk or your custard will curdle and break. Stir well and return to the saucepan, just let it come to the boil, so it thickens. Pour into a jug, stir for a few minutes and add any flavouring you prefer.

Of course only the best dinner setting was used for Sunday dinner, with all the family expected to be present.

There you go, you now have a lovely Sunday meal to serve your family. Won’t they be impressed?

See you next week.

Sandie

Women on Wednesday ~ Elinor Dashwood

2010-10-27T05:57:00.006+11:00

Sense and Sensibility revolves around sisters Elinor and Marianne Dashwood, the daughters of Mr. Dashwood by his second wife. They have a younger sister, Margaret, and a spineless older half-brother named John. After their father dies, the family estate passes to John, and his selfish self-centred wife who makes it clear the Dashwood women are not welcome in their home anymore. The family moves to live in a cottage on a distant relative's property, where both Elinor and Marianne experience both romance and heartbreak.

Let’s look at Elinor. Elinor is the eldest of our heroines, not quiet a pretty as Marianne, but surely looks on life with much more sense. Elinor is easy to like, she is caring, yet keeps most of her feelings to herself.
Who played Elinor Dashwood?

In 1971 the role of the elder Dashwood sister was played by Joanna David (who in 1995 played Mrs. Gardiner in Pride and & Prejudice). I haven't seen this adaptation of S&S and I read somewhere it is hard to get a copy. That doesn't mean I'm not going to look for it.

The BBC released a second adaptation of Sense and Sensibility in 1981 with Irene Richard in the role of Elinor. I enjoy Irene’s portrayal of Elinor, she is believable as a nineteen year old Elinor.

Emma Thompson stepped into the role of nineteen year old Elinor in the 1995 version of S&S. Now don’t get me wrong I like Emma as an actress, and she even played the role well, okay she won an Academy Award for Best Adapted Screenplay and a BAFTA Award for Best Actress in a Leading Role. But there was something missing for me with this one.

Hattie Morahan reprised the role Elinor Dashwood in the 2008 BBC series of S&S. I haven’t seen this series, but I am going to get it to watch.

Elinor for me is the sort of heroine you want to champion for, you feel her pain when Miss Lucy Steel tells her about the secret engagement with Edward. Then when it all works out, you sigh happily.

Sandie

Monday's Male ~ Edward Ferrars

2010-10-25T10:55:00.015+11:00

In Sense and Sensibility for the most part we have three heroes and two heroines. Sisters Elinor and Marianne Dashwood capture the hearts of our three heroes, Edward Ferrars, Col. Brandon and John Willougbhy.

This week I’m looking at Edward and Elinor and their attraction for each other. So Male on Monday welcomes Mr. Edward Ferrars to the blog.

Edward Ferrars is a pleasant, unassuming, intelligent but quiet reserved young man. It is clear to all that he and Elinor Dashwood (heroine #1) are clearly attracted to each other and Elinor’s mother and two younger sisters Marianne (heroine #2) and a much younger Margaret live in hope that a marriage will be announced. Elinor’s snotty sister-in-law makes it very clear that her mother, Mrs. Ferrars, a wealthy widow, expects her eldest son to marry a woman of high rank.

Edward may have a high regard for the quiet Elinor, but he also carries a secret, that will keep them apart. He has been engaged for the past four years to one Miss. Lucy Steele. When Lucy finds out that Elinor has feelings for Edward she sets about making it know to Miss. Dashwood that he is spoken for. Poor Edward, in love with one woman and tied to another.

Right, let’s look at the actor who have portrayed the rather gentle Mr. Edward Farrars.

The BBC 1971 adaptation of Sense and Sensibility starred Robin Ellis in the role of Edward Ferrars.

In 1981 BBC England adaptation of Sense and Sensibility graced the TV screen. Edward Farrars was played by Bosco Hogan, and did a mighty fine job of it as well. I enjoyed watching Bosco performance.

The 1995 movie version of S&S saw Hugh Grant step into the roll. Now I didn’t mind Hugh’s performance, but it was lacking something Bosco gave the role.

2008 and the BBC revisited S&S with Daniel Stevens was cast in the role of Edward Ferrars. I haven’t seen this version of S&S other than this YouTube scene, maybe Dan is a little too HOT for Edward. The wet shirt looks great.

Interesting how three very different men can portray the one role and each bring something different to the character. Wednesday I look at the three faces of Elinor Dashwood. Until then have a good one.

Sandie

A History of the Wedding Ceremony

2010-10-23T13:00:00.000+11:00

In honor of my wonderful son getting married during the week, on Wednesday 20th October 2010. I thought I would do a post on Wedding Traditions. A mother's greatest joy is knowing her children are happy.

A List of Wedding Traditions from ForeverAfter

WHY SHOULD YOU BE ENGAGED ONLY ONCE?

At one time, it was thought that to be engaged more than once meant certain damnation. The groom-to-be often avoided making the proposal himself, but instead sent friends to represent his interests to his intended bride or her family. On their way to make this visit, these representatives would observe certain things that they would interpret as omens for the future couple. A monk, a blind man, or pregnant women were among the bad omens, signaling that the representatives should give up their mission. Nanny goats, a pigeon, or a wolf were among those bringing good fortune. One warning for brides-to-be was to avoid suitors whose surnames began with the same letter as their own.

THE ORIGIN OF THE PROPOSAL

In the 19th century, declaration of love was tantamount to proposal; arranged marriages did not include proposals nor did marriage by capture. Asking the bride's father for her comes from the era of arranged marriages.

THE ORIGIN OF THE ENGAGEMENT

The engagement is a means to an end - marriage. Indeed, the full term is "engaged to be married." At one time, however, the engagement was as important as the wedding itself. Anglo-Saxons were used to stealing away their brides-to-be. Romance, wooing and engagements were not in the picture. But the families of the women insisted on being reimbursed for what was, after all, a working member of the family. The engagement itself signified the intended transfer of ownership from father to husband and also provided a period during which the "bride's price" could be agreed.
Several centuries later, the situation was in reverse and fathers were paying future sons-in-law, or their families, a "dowry" to marry off their daughters. The engagement was again a time for agreeing on the payment, or dowry, and also a time for collecting an extravagant trousseau, at least for rich brides.

THE ORIGIN OF THE ENGAGEMENT PARTY

Once marked by a party called a "flouncing", the couple met with their future in-laws to make the engagement official. Neither of the couple could be seen talking to another man or woman after this point and should the engagement be broken, the one breaking it forfeited half of his or her worldly goods.

THE ORIGIN OF THE RING FINGER

During 3rd century Greece, the ring finger was the index finger. In India, it was the thumb. During a Christian wedding the priest arrived at the forth finger (counting the thumb) after touching the three fingers on the left hand '...in the name of the Father, the Son and the Holy Ghost'. The Egyptians believed that a special vein, which they called a "vena amoris" or vein of love, ran from the third finger on the left hand, directly to the heart. By putting on a fitted ring, the affections were bound in and could never flow out the fingertips. Also, this finger although not the smallest on the hand is the weakest and most dependent on the others for help in lifting and holding. It seemed to symbolize the young wife supported by the strength of her husband.
The "ring" finger has sometimes been on the left hand, sometimes on the right, according to country and custom. Among English-speaking persons, it has been on the left since the edict of Edward VI in 1549.

THE ORIGIN OF THE ENGAGEMENT RING

The troth or promise ring is older than the wedding band. Its earliest form was probably plaited sweet grass, which came from the custom of securing the bride's wrists and ankles with rushes during the age of marriage by capture. When restraint became more symbolical than physical, a grass ring was given to her, succeeded by rings of metal as man became more accomplished in the crafts. The Romans and Egyptians, with their love of precious metal and stones, initiated the production of platinum, silver and gold rings. In early Rome, a gold band came to symbolize everlasting love and commitment in marriage.

In 860 A.D., Pope Nicholas I decreed that an engagement ring become a required statement of nuptial intent. He insisted that engagement rings had to be made of gold, which signified a financial sacrifice on the part of the prospective husband.

THE ORIGIN OF THE DIAMOND ENGAGEMENT RING

The Wedding Tradition of the diamond engagement ring comes from the 15th. century Venetians. The diamond was called the Venus stone, comparing its shining beauty with the planet Venus in the evening sky. Like this goddess, who was dedicated to love, the diamond in time became associated with sweethearts, and its mysterious inner fire was likened to the equally mysterious fires of passion. The Greeks called is "adamas"- eternal or unchanging, possibly as a declaration as to the depths of their emotions, but more probably, the ancient name came from the character of the stone, the hardest substance in nature.
According to history, the diamond as an engagement ring began in 1477 with Maximilllian of Austria and Mary of Burgundy. Maximillian of Austria planned to propose marriage to Mary of Burgundy. Fearing he would be rejected he sought advice. It was suggested a diamond be bought. Max took the advice and proposed, slipping a diamond ring on her third finger, left hand side. Mary said "Yes" and a wedding tradition was born and they were married on August 17 that year.
Today, when many wedding traditions are toppling, the diamond ring wedding tradition is stronger than ever. Four out of five engaged couples- for whom the individual expression of their love is still captured in that tiny, sparkling gem.

THE ORIGIN OF THE WEDDING RING

Before coinage, gold rings were circulated as currency. By giving a gold ring to his bride, a man showed he trusted her with his property. Under Roman law, the ring was a sign of security, protecting the interests of the bride-to-be. In Elizabethan times, an interlocking set of three rings was used and worn during the engagement period by the bride, the groom and the witness at the wedding. The three rings would be placed on the bride's finger during the wedding ceremony.
Diamond rings became popular in the 19th century.
Roman wedding rings were carved with two clasped hands. Very early rings had a carved key through which a woman was thought to be able to open her husband's heart Jewelled rings were the next step and the diamond is mentioned specifically from about the fourth century AD, and frequently from the fifteenth century on.

Although nor required to validate marriage under a civil law, rings were required in 16th century by the Council of Trent. Circular shape symbolizes eternity.

THE ORIGIN OF THE BEST MAN WEDDING TRADITION

In 200 A.D, the male Germanic Goths of northern Europe usually married a woman from within his own community. However, when there were fewer women, the prospective bridegroom would capture his bride from a neighboring village. The bridegroom was accompanied by his strongest friend (or best friend), who helped him capture his bride.

WHY THE BRIDE STANDS TO THE GROOMS LEFT

After the bridegroom captured his bride, he placed her on his left to protect her, thus freeing his right hand or sword hand against sudden attack.

THE ORIGIN OF THE TERM WEDDING

Although some brides were kidnapped, marriage by purchase was the preferred method of obtaining a wife. The "bride price" could be land, social status, political alliances, or cash. The Anglo-Saxon word "wedd" meant that the groom would vow to marry the woman, but it also referred to the bride price (money or barter) to be paid by the groom to the bride's father. The root of the word "wedding" literally means to gamble or wager!

THE ORIGIN OF THE TERM "TO TIE THE KNOT"

The term "tie the knot" also goes back Roman times. the bride would wear a girdle that was tied in many knots which the groom had the "duty" of untying.

THE ORIGIN OF THE BACHELOR DINNER (BUCKS NIGHT)

In Sparta, during the height of Greek civilization, soldiers were the first to hold stag parties. The groom would invite his close friends to a supper on the eve of his wedding to celebrate and reminisce about his past. Traditionally, it was also held to raise money for the bridegroom so he would be able to continue to drink with his buddies after his wife took control of the finances. He would bid farewell to his bachelorhood and pledge his continued allegiance to his comrades.

WHY IT BECAME BAD LUCK FOR THE GROOM TO SEE BRIDE BEFORE THE CEREMONY

Until relatively recently, brides were considered the property of their father. Their futures and husbands were arranged without their consent. The marriage of an unattractive woman was often arranged with a prospective groom from another town without either of them having ever seen their prospective spouse. In more than one instance, when the groom saw his future wife, usually dressed in white, for the first time on the day of the wedding, he changed his mind and left the bride at the altar. To prevent this from happening, it became "bad luck" for the groom to see the bride on the day of the wedding prior to the ceremony.

THE ORIGIN OF THE BRIDAL PARTY

This term has many origins from different cultures. In Anglo-Saxon times, the groom had the help of "bridesmen" or "brideknights" to help him capture and/or escort his bride. Later they would make sure that the bride got to the church and to the groom's home afterwards. The women who accompanied and assisted the bride were called "bridesmaids" or "brideswomen".

THE ORIGIN OF THE TRADITIONAL WHITE WEDDING DRESS

White is the ceremonial symbol of purity and virtue and hence of maidenhood. It has been so since Biblical times. But white has not always been the fashion for wedding gowns. Prior to the 19th century, it was fashionable to wear a colorful outfit that could be adopted for later wear.
A typical early American bride wore the best she should afford and potentially re-use in the prevailing fashion of the day. It might be a white linen shift over a petticoat or two, a blue and white Calico smock or something in pink, a fashion color, with velvet or trim. Colonial brides also wore pastel brocades and even cherry red satin, but the rites were most often performed at home than in a church.

Depending on which source you believe the following three women are credited for the popularization of the white wedding dress.

In 1499, Ann of Brittany wore the first white wedding gown.

Nellie Custis revised the wearing of white at her marriage to George Washington's favorite nephew on the ex-president's last birthday, February 22, 1799 and white has now been the fashion for some 200 years.
About 1820 white became popular for formal occasions, although pastels were in vogue until the end of the
century. When Queen Victoria wore white at her own wedding in 1840, it became the official color for brides, because it was considered a symbol of Biblical purity. Although fashions have changed, white is still symbolic of brides and the word "white" has come to symbolize happiness and joy.

THE ORIGIN OF "SOMETHING BLUE"

In early Biblical times, blue not white symbolized purity. Both the bride and groom usually wore a band of blue material around the bottom of their wedding attire, hence the wedding tradition of "something blue.

THE ORIGIN OF THE BLUE GARTER

We all know that something blue is lucky for the bride, but why a blue garter? This seems to stem from the noble Order of the Garter, the oldest order of knighthood in Europe. Its regalia includes a collar, a star and an actual blue velvet garter. Since queens and princesses are the only women invested with the Order, and a bride is a "queen for the day", she may enjoy royal prerogatives by wearing a blue garter below her left knee.

THE ORIGIN OF THROWING RICE

It is thought to have come from the Orient, where rice is a household symbol that signifies a full pantry. Thus, wedding guests through the ages have thrown rice to demonstrate their wishes for the prosperity of the new bride and groom.
It was also believed that to shower the couple with grain was to wish upon them a 'fruitful' union. It was believed that the fertility of the seeds would be transferred to the couple on whom they fell. While nearly all cultures have showered the wedding couple with symbolic food to ensure fertility, for many years it was rice that was used in America. Today, however, this sport is considered dangerous as someone could slip and fall when walking on the grains. Environmentalists say that rice can harm birds, being hard for them to digest. However, there is also biodegradable rice now on the market, making it possible to again use rice.
As an alternative, you use birdseed, potpourri, confetti, or bubbles. Tie the birdseed into the rounds of net. Coordinate the ribbon used to tie the packets with your color scheme. Or, packages of confetti can be passed out. For a different effect, non-staining bubble soap is available and the small bottles can be personalized with the couple's names. What a pretty sight it is to walk beneath a canopy of bubbles on camera a beautiful sight.

THE ORIGIN OF THE WEDDING VEIL

To prevent the groom from seeing the brides' face till after the ceremony was over, brides began to wear opaque yellow veils. Not only could the groom not see in, the bride could not see out.
Therefore, the father of the bride had to escort her down the aisle and literally give the bride to the groom.
We think of the veil as being oriental because the Eastern bridegroom often did not see his bride's face until after the ceremony. Actually, the veil is older than the harem and rises from the mists of mythology. Ishtar, ancient Goddess of Love, came from the depths to her betrothed, the vapors of the earth and sea covering her "like a veil."
Today, prior to a Jewish wedding ceremony, it is the groom who ritually "veils the bride". This reason for this wedding tradition goes back to the marriage of Jacob to Leah (the older sister) when he thought he was marrying Rachel (the younger sister) whom he loved.
The invention of the wide loom and silk tulle in the 19th century gave women a sheer covering that enhanced their beauty.
The wedding veil symbolizes modesty, privacy, youth, and virginity. That way of thinking still has a foothold on bridal etiquette, as only a first-time bride wears a veil.

THE ORIGIN OF THE BRIDAL SHOWER, TROUSSEAU (KITCHEN TEA)

This wedding tradition evolved from Holland when a father disapproved of his daughter's choice and the villagers gathered to "shower" her with the dowry her father refused.
Once upon a time, the bride's family began preparing for her marriage when she was born. They collected embroidered and crafted items to store in a striking piece of furniture known as a "marriage" or "hope" chest.
A century ago in Italy the bride's belongings were carried in a street procession to her marriage and everyone saw the contents. Today, the bride's family might purchase the hope chest.
In some communities today, a "trousseau tea" is held before the wedding. This "ladies only" social gathering is a way to show off all the bride's new things not just gifts, but lingerie, clothing items, personal items everything but the wedding costume.
Bridal showers were meant to strengthen the ties between the bride and her friends, provide her moral support, and help her prepare for her marriage. Gift giving dates from the 1890's.
In the old days of marriage by capture, a maiden was guarded by her family to prevent seizure, and in later centuries, this little drama was enacted as a sort of game at country weddings. The bridegroom, gaily attired, coming for his bride, was confronted by a bevy of maidens all dressed exactly alike. His part of the play was to detect his true love, "forsaking all others," and bear her away to the church. As recently as Victorian times, brides' maidens often wore white dresses and even short bridal veils, looking like brides themselves. The best friend was designated first bridesmaid. Maid of honor and matron of honor are modern designations in line with our smaller wedding parties of today. It was once required that 10 witnesses be present at a marriage ceremony to outsmart the jealous demons. Bridesmaids dressed similarly to the bride, and ushers' attire resembled the groom's. This was an attempt to confuse the spirits who wanted to harm the couple. If the spirits could not tell the bride and groom apart from attendants, they would not be able to carry out their plans.

THE ORIGIN OF THE REHEARSAL DINNER

Parties were held on the wedding eve to chase away the evil spirits. The more noise the better.

THE ORIGIN OF THE RING BEARER

This small attendant, usually a relative of the bride, is typically American and unknown in Europe, although he is the successor of the English pageboy who still carries the bride's train in formal weddings at Westminster. Children, especially youths, have always been considered propitious in the wedding party, and in France, they carried lighted tapers at the bride's side. Charles Frederick Worth, who dressed most of the queens of Europe form his house in Paris, is said to have originated the court train, suspended from the shoulders, for the wedding gown. This gave the little train bearer a definite job to do.
But alas, court trains went out of fashion as skirts grew shorter, so the bride's little nephew was given the wedding ring to carry.

THE ORIGIN OF THE BOUQUET

Symbolizes life, growth, and fertility. Herbs ward off evil spirits. Flowers with different meanings are assembled into a bouquet. Flower Meanings
Acacia = Elegance
Carnations = Fidelity
Honeysuckle = Generosity
Hyacinth = Playfulness
Irises = Wisdom
Orchids = Fertility
Roses = Love
Why Orange Blossoms?
There are cycles of favor for bridal flowers just as with other bridal fashions. We had the era of rosemary, then myrtle, and more recently, the orange blossom has enjoyed a full century of popularity. Carried from Spain to France many years ago, and then to America, the orange blossom wedding tradition became so strong that brides wore the flowerets moulded in wax when they couldn't get fresh blossoms.
The meaning is significant: the orange tree is one of the very few in all nature that bears its flowers and its fruit at the same time-- a symbol of the young and fruitful spouse. Because the tree from which orange blossoms come is an evergreen, they are also thought to symbolize the everlasting nature of the newlywed's love for each other.

THE ORIGIN OF "SOMETHING OLD, SOMETHING NEW"

Something Old: Continuity
Something New: Optimism and Hope
Something Borrowed: Happiness shared from happily married couple
Something Blue: Fidelity, Love, and Purity
A Lucky Sixpence In The Shoe: Ensure a life of fortune. The sixpence first became known as a lucky coin when introduced by Edward VI of England in 1551 and later became part of bridal wedding tradition in the Victorian era.
Other traditions include carrying small bags with a bit of bread and cloth and wood and coin to protect against shortages of food, clothing, shelter, and money. A lump of sugar to bring sweetness all the married life may also be included.

THE ORIGIN OF THE FAMILIES SITTING ON OPPOSITE SIDES OF THE CHURCH

Fathers would sometimes offer their daughters as peace offerings to warring tribes. Because of the hostility, the families were placed on opposite sides of the church so the ceremony could go on without bloodshed. The ceremony united the two warring factions into on family, and danger of war was resolved.

THE ORIGIN OF TAKING EACH OTHER'S RIGHT HAND

The open right hand is a symbol of strength, resource and purpose. The coming together of both right hands is a symbol that both the bride and the groom can depend on each other and the resources that each brings to the marriage. It also represents the merger of their lives together into one.

THE ORIGIN OF THE WEDDING KISS

No ceremony is complete without the kiss. In fact, there was a time when an engagement would be null and void without one. Dating back from early Roman times, the kiss represented a legal bond that sealed all contracts. If one of the engaged pair died before the wedding, the other could keep the gifts only if they had already kissed. The wedding kiss is no longer a required part of the wedding ceremony.
The wedding kiss is a symbol of the newlywed's faith and love, respect and obedience to mutual benefits. It grew out of the feudal practice of kissing the lord's ring.
Another story goes; the priest first kissed the groom after the ceremony. Then the groom kissed the bride, the priest kissed his assistants, and his assistants kissed the guests. No longer is the tradition carried this far.

THE ORIGIN OF THE BRIDE'S HANDKERCHIEF

Early farmers thought a bride's wedding tears were lucky and brought them rain for their crops. Later on in history, a crying bride meant she would never shed another tear about her marriage.

THE ORIGIN OF THE WEDDING RECEPTION

The fact is that marriage feasts have been in existence nearly as long as marriage ceremonies. The early Greeks held a splendid wedding feast for every couple. And it was a very special occasion indeed, because although women were not usually included in other Greek banquets, they were invited to wedding feasts.

THE ORIGIN OFSERVING GOOSE AT A WEDDING FEAST

According to folklore, goose was served at weddings because the gander, always faithful to his original mate, became the symbol of marriage and fidelity. By serving goose, it was believed that the main dish would symbolize things hoped for and dreamed for in the marriage.

THE ORIGIN OF THE WEDDING TOAST

What about the origin of "toasting"? As drink goes, wine has always been central to the wedding, even mentioned in the Bible. The first recorded toast was given at a Saxony feast in 450A.D. by a woman who became a bride herself before the end of the evening.
British King Vortigern was so moved by the sentiment: a simple "Lord King, be of health," offered by Rowena, daughter of the Saxony leader Hengist, that he proceeded to make passionate love to her. Intoxicated by the drink, possible love, and definitely greed, he then bargained with Hengist for her hand. A deal was arranged whereby Hengist received the province of Kent in exchange for her hand. Vortigern and Rowena were married that same evening. From that time forth, "to life, to health, to love," has been a part of the toasting tradition, as glass touches glass and a chorus of clinks heralds a festive time for all.
Once it literally involved scorched bread. In the days when wine was regularly decanted, it left much more sediment than our modern bottles do. So the French cleverly placed a piece of toast in the bottom of the cup to absorb the dregs.
A competent toaster drank everything to get to the toast at the bottom because decorum dictated that one drain the glass.
So good wishes were often accompanied with the dictum, "Bottoms up!" Today the good wishes remain but happily, the actual soggy toast has disappeared. And, clinking of glasses after a toast scares away the devil who is repelled by the noise.

THE ORIGIN OF SUGARED ALMONDS

In many cultures, almonds symbolize wishes for a happy and fertile marriage. The candy-covered nuts were often in elaborately decorated small boxes and containers, looking for all the world like little gems. Wedding Favors are given, to share joy of day with guests, dating back to Elizabethan times.

THE ORIGIN OF DANCING AND GAMES

Ancient wedding dances were communal and symbolic of life giving and beginnings. The first dance of the bride and groom leading to their dancing with the guests was to give them strength from the community before they retired to the bedchamber.

THE ORIGIN OF THE WEDDING CAKE

The tradition of the wedding cake has ancient roots. The Roman wedding ceremony included a simple cake made from salt, water, and wheat flour. The cake culture may also be connected to the fertility rituals of many cultures. One custom, similar to that of throwing confetti, involved showering the bride with many small cakes after the wedding. Sometimes the cakes were even broken over the bride's head.
In Shakespeare's time, sheaves of wheat were carried in the wedding procession and sometimes the bride wore weathers in her veil because this graceful grain is a symbol of fertility. In a later era, the wheat was ground to flour and little hearth-baked cakes were broken and eaten by the bride and groom. Gradually these loaves became more elaborate. The bridesmaids carried them to the church to be blessed, which led to the belief that the very crumbs under one's pillow would induce dreams of romance.

At Elizabethan weddings, the bride and groom would kiss over a stack of small sweet buns. A 17th century French chef frosted the little cakes with white sugar to hold them together. White wedding cakes appeared in the United States around the civil war, replacing the British dark fruitcake.
Elaborately decorated wedding cakes date from Victorian times. One customs in England involved throwing a plate holding a piece of cake out the window as the bride entered her father's home after the wedding. If the plate remained unbroken on landing, the bride was destined to be unhappy or wretched. If the plate broke and it usually did, she was sure to be happy. England also has the tradition of placing a ring in the wedding cake. The guests were invited to cut themselves slices of cake. The one who found the ring was said to be ensured happiness for a year.
The bride and groom feed each other a taste of cake to symbolize the sharing of life's bounty. A small bit of icing on his face foretells a "rich and sweet life"; his face smeared with icing, "trouble"; and if a child under five snitches frosting, their first-born will be the same sex as the child.

BREAKING THE CAKE OVER THE BRIDE'S HEAD

An old tradition that isn't practiced today, breaking the cake over the bride's head has its origins in the roman empire. The groom would eat part of a loaf of barley bread baked for the occasion and break the rest over the head of the bride. It is believed that this symbolized the breaking of the hymen and the dominance of the groom over the bride. As time wore on and wedding cakes evolved into a more modern form of a cake, it became impossible, much to the relief of many brides, to properly "break" the cake over the bride's head. There have been reports of breaking an oatcake or other breakable cakes over the bride in Scotland in the 19th century. In North Scotland, friends of the bride would place a napkin over the her head and a basket of bread is poured over her head. There is no easy explanation for the evolution of this tradition, as the principal symbols of the tradition, the groom and the actual process of breaking, have been done away with.

COLOUR

When asked about the color of a wedding cake, most people would answer white. The white color of the icing on a wedding cake has come to symbolize purity and virginal attributes. This notion was first put forward in Victorian times. Before then, though most wedding cakes were white because of a more practical reason. At the time, ingredients for the wedding cake were much harder to acquire, especially for the icing. White icing meant that only the finest refined sugar was used, and so the whiter the cake, the more affluent the families involved were perceived!
Another reason that the whiteness of the cake was considered pure was the association of the cake with the bride. Originally, wedding cakes were called bride cakes. This not only emphasized the bride as the main focal point of the wedding, but also created a link between the bride and the cake. In fact, even today, the link is being reinforced. Many couples have requested wedding cakes be made to match their color with the wedding dress!

CUTTING THE CAKE

Perhaps the most well known tradition associated with wedding cakes is the joint task of cutting the cake. Here the first piece is cut by the bride with feigned assistance from the groom. It has come to symbolize the first task in the couple's life together and is a key image for the wedding photographer to capture. Originally. it was the sole duty of the bride to cut the cake for sharing by the guests. As cakes became grander, the task became quite formidable, particularly in the early multi-tiered cakes where the icing had to be strong and rigid enough to support the upper tiers. It became a joint task more out of necessity than symbolism.
Immediately after the cutting, the bride and groom feed each other the first slice. This action symbolizes the commitment to provide for each other that the bride and groom have undertaken. However, in most American weddings, this task has the appearance of a traditional slapstick pie-fight.

GIVING PIECES OF CAKE AS GIFTS

The idea of presenting pieces of cake as gifts for guests was started as far back as the roman empire, but it is still carried on today. After the tradition of breaking the bread over the bride's head, the guest would grab for the crumbs that fell to the ground as catalysts for fertility. The idea of sleeping with a piece of cake underneath your pillow was chronicled as early as the 17th century and is the main reason behind giving cake as a gift today. It is said that you will dream of your future husband if you sleep with a piece of wedding cake underneath your pillow. A twist on this tradition in the late 18th century has the bride handing out tiny crumbs of cake that were passed through her ring for people to place underneath their pillows. This was stopped after ceremonial rules frowned on the bride removing her ring after the service.

GROOMCAKE

Another tradition that was more prevalent in early American ceremonies is the groomcake. Usually a dark cake to contrast the wedding cake, it was a second cake that was present at the reception as well. The reason for this second cake is not commonly known. There are claims that the groomcake was to be served to the bridesmaids by the groom with a glass of wine. Another claim states that the groomcake is to be saved and shared with friends after the honeymoon. This tradition is not widely recognized in most ceremonies, but there are still some observances of this in the southern half of the United States.

SAVING THE TOP TIER

With multi-tier cakes, most couples decide that they would like to save the top tier for a later time. The process involves freezing the cake for consumption as much as a year after the ceremony. This tradition has its roots in the late 19th century when grand cakes were baked for the occasion of the christening of a child. It was expected that the a christening would occur soon after the wedding ceremony, so the two ceremonies were often linked, as were the cakes. With the increasing complexity of the wedding cake, however, the christening cake soon became a paltry partner for the wedding cake. When three tier cakes became popular, the top tier was often left over after the reception. A christening provided a good reason for disposing them. People could then rationalize the need for three tiers, the bottom tier for the reception, the middle tier for distributing and the top for the christening. As time wore on, the wedding became less and less associated with procreation. So the reason for saving the top tier has expanded. Whatever the reason, when the top tier is finally consumed, it serves as a reminder of the happy occasion for the couple.

SEPARATING THE TIERS

The first wedding cakes were very simple compared to today's multi-tiered creations. The first multi-tiered cakes were made for royal weddings in England, with the first one not even having "true" upper tiers (they were made of spun sugar rather than actual cake). As these upper tiers evolved into real cakes, the problem of preventing the upper layers from sinking into the lower layers was prevalent. The idea of using pillars to decorate a cake was present before the multi-tiered cakes appeared, so it was natural for bakers to regard this as a way to support the upper tiers. To prevent the pillars from sinking into the bottom tier, icing was hardened to support the pillars.

THE ORIGIN OF THE GARTER AND BRIDAL BOUQUET TOSS

Guests invaded the bridal chamber and threw the bride and groom's stockings. The one whose throw landed on the bride or groom's nose was the next to marry. It was customary in the 14th century for the bride to toss her garter to the men. Sometimes the men would get drunk, become impatient, and try to remove the garter ahead of time. Therefore, the custom evolved for the groom to remove and toss the garter. By the end of the14th century, the groom was throwing the bride's garter to prevent their being rushed at the altar. With that change, the bride started to toss the bridal bouquet to the unwed girls of marriageable age.

THE ORIGIN OF DECORATING THE CAR

Traditionally, the guests escorted the couple to the bedchamber and tucked them into bed reminding them of their responsibility to the community to create a family.
Old Shoes: In India, when a couple were honeymooning in a house, the bride's red slippers were thrown across the peaked roof as a discreet reminder that visitors were not especially welcome.
Our custom of throwing old shoes after the departing newlyweds stems from this ancient sign language. Old shoes tied to the honeymooner's car were once considered symbols of authority and possession. The bride's father would contribute one of the bride's shoes to the groom, thus symbolizing the transference of authority over to the husband.
Tin Cans: To protect the couple form evil spirits while they travelled.

THE ORIGIN OF CARRYING THE BRIDE ACROSS THE THRESHOLD

The Romans believed that the threshold was the sacred place of their goddess Vesta and that if the new husband did not carry his bride feet-first into their new home, and the bride stumbled when entering the newlywed's home for the first time, it would bring bad luck and harm to their marriage and the couple would risk Vesta's displeasure, so carrying the bride across the threshold would prevent this from happening. And even today in some parts of India, the fear of evil spirits is so great that the groom himself is carried over the threshold before he turns and lifts his bride across after him!

THE ORIGIN OF THE HONEYMOON

After "kidnapping" his bride, the groom would take her and go into hiding, disappeared with her so that her family could not rescue her. The couple hid for a month (moon) and partook of a wine, made of mead and honey called metheglen, which was thought to have aphrodisiac properties. By the time the bride's family tracked them down them, the bride would probably already be pregnant! A "bride price" would then be negotiated.
By the sixteenth century, honeymoon referred less to a time period and more to a feeling. Newlyweds were in the "honey," or full phase, of their love.

Now isn't that interesting information for our historical romance novels.
Sandie

Women on Wednesday - Fanny Price

2010-10-20T01:56:00.010+11:00

Women on Wednesday visit Jane Austen’s Mansfield Park.

Fanny Price:

Fanny is the second eldest of nine children is sent to live with her mother's sisters at Mansfield Park. Her mother married her father a lieutenant of marines for love. When her father is hurt and disabled during his service, he is released on half pay, making life for the Price family very hard indeed.

Fanny is a sensitive, shy, intelligent young woman with a good sense of morals. She falls in love with her cousin Edmund at an early age. When the Crawford’s show up at Mansfield Park, Henry Crawford pursues Fanny as an amusing pastime, but ends up falling in love with her. She rejects his proposal much to the dismay of the Bertram’s; they pack her back to her poorer family as punishment. However when Tom Bertram becomes ill, Fanny is send for, she cares for Tom as well as being there to support her aunt and uncle. She and Edmund declare their love for each other, and as they say, the rest is history. (Well in the novel it is).

Fanny Price 1:
Sylvestra le Touzel

Sylvestra played the role of Fanny in the 1983 BBC mini-series adaptation of Mansfield Park. I haven’t seen this version of Mansfield Park, but I will try to find it to watch. You can watch a scene here.

In 2007, Sylvestra played the role of Mrs. Allen in Northanger Abbey.

Fanny Price 2:
Frances O’Connor

Frances starred as Fanny in the 1999 movie adaptation of Mansfield Park. I love Frances in this, she play a great part opposite Jonny Lee Miller.

From Wikipedia

This film alters several major elements of the story and depicts Fanny as author of some of Austen's actual letters as well as her children's history of England. It emphasizes Austen's disapproval of slavery.

Fanny Price 3:
Billie Piper

Billie was chosen for the role of Fanny for the Company Pictures production of Mansfield Park. Again, I haven’t seen this version and after seeing Billie in ‘The Secret Diaries of a Call Girl’, I’m not sure I’d believe her as Fanny. LOL.

So do you think Miss. Austen would approve of the women who portrayed Fanny? I’m going to stick with Frances O’Conner, maybe because she’s an Aussie.

Sandie

Monday's Male - Edmund Bertrum ~ Mansfield Park

2010-10-18T07:11:00.005+11:00

Mansfield Park is believed to be the novel that readers like the least of Jane Austen's novels. The adaptation to film and television like many take liberties with Miss Austen work. If you think about it, that goes with any novel adapted to film or television, I guess directors, screenwriters etc, like to leave their own mark of the stories.

Today for Monday's Male I'm looking at Edmund Bertram. I have pictures of the three actors who stepped into the role of Edmund. Now, I've only watched one, that being Jonny Lee Miller, so I can't say for sure who is the better, but from youTube, it's a toss-up between Jonny and Blake Ritson.

Edmund Bertram ~

Edmund is the younger son of Sir Thomas and Lady Bertram and is six years older than Fanny Price. Edmund has plans to become a clergyman. He and Fanny form a strong friendship early in their relationship. While Fanny looked down upon by hie family, Edmund looks past the poor relation and sees the true woman she is and can be. For a time Edmund is attracted to Miss Crawford, until she expresses her opinion on the scandal involving his sister, Mrs. Rushworth and Mr. Crawford. Like all good romance novels he soon realizes he is in love with his cousin Fanny Price and they are married.

Edmund Bartram 1:
Nicholas Farrell.

Nicholas reprised the role of Edmund in 1983.

To watch a scene from Mansfield Park 1983 you need to link in HERE.

Nicholas has also starred as Mr. Musgrove in the 2007 television adaptation of Persuasion.

Edmund Bertrum 2:
Jonny Lee Miller.
Jonny stepped into Edmund's shoes for the 1999 film of Mansfield Park.

NOTE of INTEREST: Jonny played the role of Charles Price along side Nicholas Farrell in 1983.

Jonny recently starred as Mr. Knightley in the television adaptation of Emma (let's save that for another Monday's Male)

Jonny on youTube

Edmund Bertram 3:
Blake Ritson.

Blake was selected for the 2007 television adaptation of Mansfield Park.

Blake played along side Jonny Lee Miller in the 2009 adapted for television version of Emma as Mr. Elton.

Blake on youTube.

So there we have another Monday's Male. I wonder at times, where Jane Austen found inspiration for her heroes, did she model some after her father and brothers? What about Tom Lefroy? Lefroy did come into her life at a time when she was writing Pride and Prejudice (First Impression), some say she tailored all her hero after her alleged lost love, but I'm not convinced. Her heroes are very different in some respect, yet alike in other ways.

I'm going to continue to look at Jane Austen's heroes for the next few weeks as well as compare the actors cast for the role of the hero film or telemovie.

Until next time.
Sandie

Cooking on Saturday

2010-10-16T05:33:00.009+11:00

Good Morning and welcome to my first 'Cooking on Saturday'. Each Saturday (for a while anyway) I’m going to bring you recipes from the Regency Period. These recipes are from the English Housewifry – 1764 (You can find this book in Google Books to download) This week we are looking at baking goods.

Breakfast Cakes

450g (1lb) Currants

450g (1lb) Flour

150ml (¼ pint) Cream

110g (4oz) Butter

3 Egg Yolks

2 Egg Whites

5 tbsp Sugar

4 tbsp New Yeast

4 tbsp Sack* (or 2 tbsp Brandy)

Nutmeg

Sift the flour and nutmeg together.

Place the cream into a saucepan, add the butter and stir over a low heat until melted (do not allow to boil).

Beat the eggs, yeast and sack* (or brandy) together thoroughly.

Mix all of the ingredients together thoroughly.

Prepare some baking tins by flouring them.

Divide the mixture between them.

Allow to stand in a warm place for a short time, to allow them to rise.

Bake for 1¾ hours.

To make Breakfast Cakes

Take a pound of currans well washed, (rub them in a cloth till dry) a pound of flour dried before a fire, take three eggs, leave out one of the whites, four spoonfuls of new yeast, and four spoonfuls of sack or two of brandy, beat the yeast and eggs well together; then take a jill of cream, and something above a quarter of a pound of butter, set them on a fire, and stir them till the butter be melted, (but do not let them boil) grate a large nutmeg into the flour, with currans and five spoonfuls of sugar; mix all together, beat it with your hand till it leave the bowl, then flour the tins you put the paste in, and let them stand a little to rise, then bake them an hour and a quarter.

Queen Cakes

450g (1lb) Flour

450g (1lb) Sugar

450g (1lb) Butter

225g (8oz) Currants (Optional)

110g (4oz) Almonds, grated (Optional)

9 Eggs

1-2 tbsp Rose Water

Mace

Sift the flour and mace together.

Beat the eggs.

Melt the butter and allow to cool.

Beat the eggs, rose water and butter together well.

Make a well in the centre of the flour mixture.

Add the liquid mixture and mix thoroughly.

Add some of the mixture to each of the tins

Add a layer of almonds or currants, then a layer of the mixture.

Bake

You can ice them if you wish, using a thin mixture applied with a brush.

To make Queen Cakes

Take a pound of London flour dry'd well before the fire, nine eggs, a pound of loaf sugar beaten and sifted, put one half to your eggs and the other to your butter; take a pound of butter and melt it without water put it into a stone bowl, when it is almost cold put in your sugar and a spoonful or two of rose water, beat it very quick, for half an hour, till it be as white as cream; beat the eggs and sugar as long and very quick, whilst they be white; when they are well beat mix them all together; then take half a pound of currans cleaned well, and a little shred of mace, so you may fill one part of your tins before you put in your currans; you may put a quarter of a pound of almonds shred (if you please) into them that is without currans; you may ice them if you please, but do not let the iceing be thicker than you may lie on with a little brush.

That is just a couple of recipes for this week. I’ll see what I can come up with next week.

Sandie

Women on Wednesday ~ Miss Elizabeth Bennet - Part 2

2010-10-13T05:46:00.001+11:00

On to the ladies of the made for television adaptations of Pride and Prejudice. No ‘Lost in Austen’ this time. I often wonder what Miss Jane Austen would make of the actresses chosen to portary her dear Lizzy.

Our first Elizabeth Bennet is Curigwen Lewis from the 1938 television production of Pride and Prejudice. This picture is of Ms. Lewis in one of her other roles.

Madge Evans played the role of Elizabeth Bennet in the 1949 NBC Philco Television Playhouse where ‘Pride and Prejudice’ was Episode 17 in season 1. This was also a live show.

In 1952, Daphne Slater stepped into the role of Elizabeth Bennet. This was another live performance this time by the BBC. Hope they remembered their lines.

In the Italian version of Pride and Prejudice released in 1957 with Virna Lisi plays the role of Elizabeth Bennet.

As I said with our Mr. Darcy post, there were two productions of Pride and Prejudice in 1958. The first a six part black & white mini-series by the BBC. Jane Downs played the part of Lizzy.

The second production of P&P in 1958 was a General Motors Theatre production aired in December 1958. Kay Hawtrey starred in the role of Elizabeth.

In the Dutch adaptation released in 1961 titled De vier dochters Bennet, Lies Franken stepped into the role of Lizzy. I couldn’t find any photos of Ms. Franken. Bummer! I was going so well.

In 1967, Celia Bannerman played Miss Eliza Bennet next to our Australian actor Lewis Fiander. This was another 6-part mini-series by the BBC.

1980 and Elizabeth Garvie plays Miss Elizabeth Bennet. This is yet another BBC mini-series, this time 5 parts. They like doing mini-series don’t they.

Ah yes, the best of the best in the Pride and Prejudice series. In 1995, BBC/A&E produced a 6-part mini-series that all P&P fans remember. Jennifer Ehle played Miss Eliza and proved to more than a mach for Mr. Darcy Colin Firth. Jennifer won Best Actress - British Academy Television Award for her portrayal Elizabeth Bennet.

This is Ms. Ehle winning her BAFTA Award.

That brings us to the end of our Miss Elizabeth Bennet posts. It is interesting to see the different actors cased in the roles.

See you later.

Sandie