This month’s extract from the diary of a centre organiser and recipe comes from the WVS Bulletin, March 1950:
We were a little surprised when Mrs. Forth-Wright asked to be enrolled as a W.V.S. Godmother: she did not seem as though she would be particularly sympathetic with children. However, she “took on” another member’s godchild yesterday (during the member’s illness) and it seems to have been a great success. “The little boy spent such a long time looking out of the window in the evening - it was a glorious sunset, wasn’t it? - that I asked him what he was up to, "she told us to-day.“ And do you know what he answered?” She paused expectantly. “He said:
'I’m watching God put away the day.’ ”
There have been unusually large sales of saccharine from our Hospital Trolley Shop lately, and to-day one of the helpers said jokingly to one of the old ladies : “Another packet! You had one last week. However many saccharines do you put in each cup of tea?” “ Eh ?”, demanded the old lady. The member repeated the question in louder tones and the old lady chuckled. “Tea ?” she said. “I don’t put ’em in my tea, I suck ’em!” Matron, hastily consulted, was reassuring as to the harmlessness of this - surely most unusual ? - practice.
The proverbially exaggerated “fishing” stories cannot, surely, compare with the wartime tales exchanged by W.V.S. members when they get together nearly five years after the cessation of hostilities they are still at it ! “It was our job to empty the dustbins,” one member told another. “You’d be astonished if you knew what people throw away - even in wartime. We made nearly £200 from the sale of things we salvaged.” “Not very pleasant work.” another member suggested. “Well, no,” the first one had to admit. “But even the maggots in the old bones came in useful: small boys used to ask us for them... they used them as fishing bait !
1 egg 1 teaspoon baking pdr.
1/4 lb. flour 1/4 lb. cornflour 2 oz. margarine 1 tablespoon sugar
Sieve dry ingredients. Rub in margarine, then work in egg yolk to make stiff dough. Roll out to flan tin size and bake in a good oven. Cool.
Fill with cooked forced rhubarb, thickened with arrowroot and sweetened to taste - cooled. Then beat up the white of egg stiffly, fold in 1 tablespoon caster sugar. Spread this over the rhubarb and finally sprinkle with sugar. Brown very lightly in a cool oven.