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This month’s extract from the diary of Centre Organiser come from the WVS Bulletin April 1950, with the recipe from May 1950.
Tremendous re-organisation beginning in the Clothing Store : all warm garments are being smothered in anti-moth crystals and relegated to the top shelves to make room lower down for more summery ones. Mrs. Bright, who is in charge, shocked her helpers into bust ing activity to-day by saying : “ Here it is Monday morning; to-morrow will be Tuesday, and the next day Wednesday—the week’s half gone, and nothing done. Hurry up, all of you—Hurry ! ”
It is often difficult to curb Mrs. Catte’s bitter tongue, but perhaps a newcomer, Mrs. Stranger will prove equal to the task. During this afternoon’s Work Party Mrs. Stranger—at our invitation—was telling us a little about herself and the work she had been doing for W.V.S. in the Centre she came from. In addition she told us about her son who had won scholarship after scholarship and had just received promotion after only a few months in his first job. “ Isn’t it wonderful how lucky your boy is?” Mrs. Catte purred silkily, but there was a glint in her eyes. “ Yes,” Mrs. Stranger retorted instantly, “ isn’t it wonderful ? The harder he works the luckier he gets.”
Sudden outbreak of a particularly nasty type of feverish cold amongst the helpers, coinciding with an unexpected number of requests for “ Meals on Wheels ” for ex-hospital patients. Everbody—myself included —rushing around madly, trying to cope with the deliveries by car, bicycle and even perambulator. Returned to the office to find amongst the letters one written in the third person : “ Mrs. Appleton would not mind a ‘ Meal ’ on a ‘ Wheel,’ provided it arrives really hot and that the food is freshly cooked and not merely re-heated. She never touches liver and does not care for steamed puddings.” “ Would not MIND ...!!’
1 oz. margarine
2 tablespoons flour
1 pint milk
1/2 pint bottled tomato-water
Make this into a sauce. Add as much grated cheese as can be spared—not less than a breakfastcupful—and stir all into a smooth paste. Add 1/2 oz. gelatine dissolved in a little boiling water, mix well to prevent lumps. Allow this to get completely cold, then whip to a spongey consistency.
Having previously prepared a tin of evaporated milk by standing the tin unopened in a pan of cold water, brought to boiling point and boiled for 15 minutes and cooled thoroughly—overnight if possible —whip half a tinful of this milk until stiff. Then combine with the cheese sauce and pour into moulds. Decorate with paprika and parsley.