This week's Diary of a Centre Organiser comes from the WVS Bulletin, November 1951
Matron is always glad when a young son or daughter, nephew or niece, accompanies one or more of our Trolley Shop team on their weekly rounds at the Old People’s Hospital. The patients enjoy seeing the children and one of them, 86 year old Mr Croke, gives great joy as a rule by moving sideways on his water-bed so that a glup-glup noise is made as he rocks the contents. Today, however, no smile broke the solemnity of a young visitor’s face when Mr Croke did his trick. Instead, overwhelmed with curiosity, the small boy took a step forward and asked anxiously : “If I put my finger in your mouth, would I feel the water?”
Have not yet found a niche in W.V.S. for Miss Pheckless. Had wondered whether she could deliver some of our Meals on Wheels, but my eye happened to light on an entry for August (when I was away) in our office Day Book which read : “Police called to ask us to remove some containers which had been standing outside No 5 London Street (an empty, boarded-up house) for some days and which were causing annoyance to the neighbours. Sent Miss Brown to collect them.” A later entry stated : “Miss Brown reported the containers were without lids, were buzzing with flies and smelling violently. Have traced that the meals were left by Miss Pheckless instead of at No 5 London Road.” Felt ashamed of myself for not reading the August entries before: what is the use of keeping a Day Book if nobody reads it? Was glad to discover due apologies had been sent to No 5 London Road.
Tunny Fish en Casserole
1 medium size tin tunny fish
1 medium size onion (chopped)
3 packets potato crisps
Pepper and salt
1 tin mushroom soup
Line a casserole dish with one packet of potato crisps. Break the tunny fish into small pieces. Place part of it in the casserole, then a small quantity of the chopped onion; repeat until supply of tunny fish and onion are exhausted. Pour into the casserole the tin of soup (which has previously been heated) and put into a moderate oven for about half an hour. Cover the top with a layer of potato crisps, return to the oven for another ten minutes, garnish with parsley and serve.
Posted by Matthew McMurray, Royal Voluntary Service Archivist at 00:00
Tuesday, 11 August 2015.
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