Spinach and Beet – Part 7

This month’s extract from the diary of a Centre Organiser comes from the WVS Bulletin, August 1950:


Thought I was talking most convincingly at tea this afternoon to a newcomer to the town whom I had been asked to meet. Told her about W.V.S, activities (“ Too interesting,” she murmured), and finished up by saying that we needed help with almost all of them. These preliminaries over, I was about to embroider my theme and began : “ Even half-an-hour a week ...” when she forestalled me by opening her bag and handing me half-a-crown. “ A little donation, not a subscription, you understand,” she said with great firmness ; and moved across the room away from my importunate presence!


Ward 3 in the Old People’s Home has always been one of the most cheerful to visit on our Trolley Shop days. Gloom has, however, descended on it since the arrival of Miss Primme : a woman who has obviously been accustomed all her life to being obeyed. “ What you should do is ... ” are words which frequently fall from her Ups to the resentful ears of the other “ inmates ” in Ward 3. She seems determined to re-organise the running of the entire Home—including the Trolley Shop! Matron has had the brilliant idea of giving her a small piece of garden “ for her very own ” and W.V.S. has—optimistically—obtained some attractive looking, light-weight implements with which she can cultivate it. If Miss Primme rises to the bait and works off some of her energies outside the Ward everyone will be thankful!

Recipe – From the WVS bulletin August 1950

The Perfect Swiss Roll Sponge. NO SUGAR.

3 Eggs.
3 tablespoonsful Golden Syrup.
3 tablespoonsful Flour.
1/2 teaspoonful Baking Powder.

Separate the yolks from the whites of eggs. Beat the yolks with the lukewarm golden syrup for 10 minutes. Then fold in the stiffly beaten whites with the flour and baking powder a little at a time. Prepare baking tin very carefully by greasing well and dusting evenly with flour—no superfluous flour. Spread the cake mixture thinly over the tin and bake in a hot oven for from 4 to 5 minutes. Have a damp cloth ready on which is spread a sheet of greaseproof paper sprinkled with castor sugar. Tip the cooked sponge cake on to this and roll up immediately —get the first turn by bending the sponge cake with the edge of the greaseproof paper. Then it will roll easily. Allow the roll to cool. When wanted unroll and fill with warmed jam or cream or fruit well pureed and thickened with a little arrowroot. This can also be made into a Chocolate Swiss Roll Log. Use half the chocolate filling inside and the other half spread over the outside and fork the outside to make log-markings. Decorate with crystallised flowers or nuts.

Posted by Matthew McMurray at 09:00 Monday, 10 November 2014.

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