Spinach and Beet - part 5

This month’s extract from the diary of a Centre Organiser comes from the WVS Bulletin, April 1951:

THURSDAY


Spring colds have laid low several of our more experienced members and the office has been manned recently by some of the newer ones. Felt an “ atmosphere ” when I arrived this morning to find our well-loved District Nurse obviously “ parked ” on a hard chair—awaiting my arrival. Knowing how precious every minute of her day is to her, I enquired anxiously: “ Couldn’t Miss Newcome help you? ” Before Nurse had time to answer I felt an urgent tug at my sleeve, and a fierce whisper warned me : “ She came to ask for a pull-over for one of her children who has had measles . . . and she says her name is Miss Jones. Don’t you think we ought to get on to the Moral Welfare Officer------? ” Had quite a job explaining (after due introductions had been made, and Nurse had departed with a pull-over) that she refers to all her cases in the same manner : “ One of my mothers,” “ one of my husbands,” and so on. Miss Newcome—in whom we have been unable, as yet, to discover any trace of a sense of humour— was only partially mollified. “ I do feel,” she said rather primly, “ that this method of expression is more than a trifle misleading.”

Recipe – From the WVS Bulletin, April 1951

Steamed Suet Pudding
In these days of short meat ration, make the most of any fat the butcher gives you. There is nothing to beat a good Steamed Suet Pudding, sweet or savoury and excellent for young and old.

Basic Recipe :
1 cup Breadcrumbs. 1/2 teasp. Salt.
1 cup Chopped Suet. 1/2 teasp. Baking Powder.
Water to mix.

Mix dry ingredients and mix to a stiff paste with the water. Roll out and use as desired. Steam for 1 1/2 hours but see that water is always boiling and never add water that is not boiling. When bowl is taken from water let it stand a few minutes before turning out the pudding.

Sugarless Sauce to serve with the above :
1 tablesp. Sweetened Condensed Milk.
1/2 pint water, thickened with wetted cornflour. Vary by adding chopped nuts, cherries, ginger or some wine.

Posted by Matthew McMurray at 09:00 Monday, 15 September 2014.

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