Butter London Pash

Black Phoenix Alchemy Lab Testing Day: Anniversary Phoenices!

by (Jammies) @ Bubbles & Baubles

purchased and reviewed by ThoraSTooth

Aelian's Phoenix (Anniversaries 2015) --  Golden amber and patchouli with fiery peppercorn, cocoa, white cedar, neroli, vanilla pod, and frankincense.

Claudian's Phoenix (Anniversaries 2015) --  red patchouli, sweet frankincense, and the figs and pomegranates of the seven mouths of the dark Nile.

Clement I's Phoenix (Anniversaries 2015) -- A sepulchre of frankincense and caramelized myrrh.

Statius' Phoenix (Anniversaries 2015) -- Pomegranate root, honey, white cedar, and frankincense.

Aelian's Phoenix reminds me very much of Gelt at first sniff, with the same cocoa and golden amber yet much more complete and nuanced.  Wet on my skin I get mostly golden amber (which smells vanillic) with some cocoa and neroli.  It is complex, sweet-ish, full but not rich.  On drydown it's a classic BPAL vanilla-resin scent, more amber than frankincense but with some of both.  The vanilla is noticeable, but the cocoa isn't.  (My skin kills chocolate scents pretty quickly.)  The neroli is just barely present, and there's just enough patchouli to hold it all together.  But at maturity it's all vanillic golden amber, warm and foody with little of the previous complexity.

Claudian's Phoenix is a very rich and well-blended patchouli, frankincense, and pomegranate.  I cold-bought this bottle since it's so full of notes I love.  But like most red patchouli scents, it takes a while to develop properly.  Wet the patchouli note goes a little sharp, and the fig note comes up to thicken and soften the pomegranate.  On drydown it's mostly a patchouli scent but it seems to have gone off in an unexpected herbal direction rather than the fruity one I anticipated.  At maturity it's patchouli and pomegranate, another in the long line of fruity-patchouli scents I love so much; this one is less fruity and more resinous than some, and still with that unexpected herbal overtone.  I am happy with my purchase and will love wearing this new phoenix.

Clement I's Phoenix has a particularly delicious frankincense note similar to the one I love in Hermes Trismegistus, Anne Bonny, and The Blasphemare Reliquary.  Wet on my skin the caramelized myrrh develops; it smells thickish but not dark or heavy, adding depth to the resin blend.  On drydown it is a warm, cosy, and slightly sweet myrrh-frankincense blend.  It matures slowly, without much change, as is typical for myrrh scents on me.  If I didn't have Sunbird and a couple of other delicious myrrh-forward scents already to hand, I'd very likely buy this one in quantity because it is  lovely:  less sharp and clear than Priala, less robust than Minotaur, not as sweet as Sunbird, softer and warmer than some of the GC myrrh scents I love.

Statius' Phoenix smells of slightly foody honey and pomegranate until it hits my skin, at which point a splendid but perplexing fruity cherry note develops.  The base seems buttery like the pleasant type of orris (not the bitter rooty aspect nor the high blue floral one that gives me instant headaches).  There is something just a bit astringent and mouth-watering in it that keeps it from cloying.  That impression is sustained on drydown, kind of reminding me of Chokecherry Honey which, oddly, smelled of red currant on me.  This could easily be classified as a red currant/honey scent.  It doesn't change much at maturity; the floral aspect of the honey ripens a bit, is all.

Interview with Katie Ann McGuigan: Spring 2018 London Fashion Week

by Barbara Fleskens @ Fashion Week Online®

Katie Ann McGuigan London Fashion Week SS18 Rising star Katie Ann McGuigan proved yet again that she is a fashion force to be reckoned with. Only 24 years old — and already with several awards upon her talented sleeve — McGuigan blew the LFW-crowd away with her clever choice of contrasting fabrics, bold graphics, and […]

The post Interview with Katie Ann McGuigan: Spring 2018 London Fashion Week appeared first on Fashion Week Online®.




This is a beauty story about a romance… Running bare foot through the trees, will she find whom she seeks? Shelby wears cheek and lip tint ‘Naughty Biscuit’ by Butter London, Anas…

Heirloom recipes 3: Pish Pash

Heirloom recipes 3: Pish Pash

Illustrated Kitchen

Continuing my new series of guest heirloom recipes is chef-proprietor Alex Von Riebech of Limetree Kitchen. Alex is a talented chef and his intimate modern European restaurant in Lewes enjoys a loyal following for its creative…

A Passion for Passionfruit.

by (The Old Foodie) @ The Old Foodie

A recent and ongoing glut of passionfruit made me realise that this is a fruit I have not considered on this blog so far, so today I want to remedy that situation. I hasten to add that the glut was not of my own production or harvesting, but that of my sister who lives in a tropical paradise in Far North Queensland. The embarrassment of riches produced by the passionfruit vine in her rainforest backyard garden has to be seen to be believed. And the same goes for the neighbours, who have the same problem – the passionfruit vine growing, as it does, like the proverbial weed in the tropics. Sadly, the 1700 km (over 1000 miles) distance between us means that I cannot help out with the consumption, cooking, and preserving of the fruit – and anyway, passionfruit is very cheap to buy here in subtropical Brisbane.

To help her out, I promised my sister that I would find some recipes – historical of course - to inspire her. But first, a few general points about passionfruit.

Passiflora edulis (the common passionfruit) is a vine which is native to South America. The Anglicised common name was the inspiration of seventeenth century Spanish missionaries who saw in its flowers features which they interpreted as being symbolic of the crucifixion of Christ, and the few days preceding it (called the Passion) which they then used in their strenuous attempts to convert the indigenous folk to Christianity. They gave the flower the name flor das cinco chagas or "flower of the five wounds" which they determined represented the wounds received by Christ at the crucifixion:

·       The five stamens: the 5 wounds.
·       The 3 stigmata: 3 nails used in the crucifixion.
·       The pointed leaves: the Holy Lance
·       Ten petals: the ten faithful apostles.
·       The ‘corona’ of radial filaments: the Crown of Thorns
·       The tendrils: the whips used in the flagellation of Christ.
·       The ovary (which is chalice-shaped) and receptacle: the Holy Grail.

Passionfruit is mentioned a number of times in Queensland newspapers in the 1860’s. As would be expected, the plant thrived in the warm and humid climate. I can find no evidence of early attempts to develop the passionfruit as a commercial crop, perhaps because it grew like a weed in gardens and around homesteads, so there was no incentive.

A few mentions from The Queenslander might give an idea of its status in the nineteenth century:

1869: The Qld. Horticultural Society report made mention of the fine preserves presented at its show, which included passionfruit amongst the “most notable”

1870: The Acclimatisation Society report of June 1870 noted the receipt of seed of Passiflora macrocarpa “a new and gigantic passion-fruit.”

1873: In an article “Weeds” The QueenslanderPassiflora edulis, Sims.- Common passion-fruit. This favourite South African fruit is now one of the commonest plants of our scrubs.”

1880: In December 1880, a correspondent to the newspaper proudly opined:
“Any Victorian arriving in Brisbane at the present time, or even during the past three weeks, could not help being astonished, if he looked into the fruit shops at the early date of the ripening of our fruits. Grapes, water-melons, rock-melons, peaches, passion-fruit, pineapples, and bananas are in abundance and of excellent quality, if we except the peaches.”

1883: In a short piece about climbing plants:
“The common passion-fruit (Passiflora edulis) is a rampant grower and an immense bearer… … it is astonishing the amount of fruit it will carry in one season.

Passionfruit was a welcome addition to fruit salads (still a popular use) and of course, jam, but it was some time before recipes for the fruit became popular in newspapers. I have a selection for you here, and hope you find them useful if you are lucky enough to have a surplus thrust upon you in the future.   

Passionfruit Jam.
This is made from the skins. Cut the fruit in two and take out the inside: take a quarter of the skins and boil them in water until quite tender. Scoop out the pulp from the shells with a spoon and add it to the seeds and juice. Add 1 lb. sugar to 1 lb. fruit and boil until of a proper consistency.
The Central Queensland Herald(Rockhampton) 24 November, 1932

Passionfruit and tomato jam.
Take 36 passionfruit, 4 lb. firm ripe tomatoes, sugar and water. Halve passionfruit and scoop out pulp and seeds. Put skins in a preserving pan, cover with water (about 2 pints), boil quickly for 1 hour and strain. Pour boiling water, over tomatoes, remove skins, cut slightly and put into preserving pan, allowing 1 lb. sugar to every 1 lb. tomatoes. Measure passionfruit pulp and seeds and the liquid from the skins, allow 1 lb. sugar to every pint and add tomatoes. Boil all together quickly for 1 ½ hour or a little longer.
The Central Queensland Herald(Rockhampton) 24 November, 1932

Passion-Fruit Pulp.
This is the method of preserving passion-fruit pulp: Take the glass jars with screw-top lids and rubber rings, and put them into cold water in a large vessel, and bring it to boiling point to sterilise. While the water is boiling, scrape the pulp from the shells of the fruit, and boil it. without water for five minutes. When finished have a piece of folded damp cloth on the table, and the rubbers ready. Take out one jar at a time from the sterilizing vessel, and the jug or ladle, which also should have been sterilised. Shake the water from the jars, but avoid touching any part of the jars with which the fruit will come in contact. Put the rubber ring on the jar and quickly fill to the very top with the boiling pulp, and screw on the lid immediately, leaving the jar on the damp cloth until cold. It will be more convenient if the pulp can be poured through a wide mouthed funnel, and this also should be sterilised. It is most important if the pulp, is to preserve perfectly, to exercise the greatest care regarding the sterilizing of everything used.
Daily Mercury (Mackay) 7 July 1933.

Passionfruit Butter.
Ingredients: Two ounces butter, 4 ounces sugar, 3 yolks eggs, 3 or 4 passionfruit.
Method: Remove pulp from the passionfruit, strain. Put the liquid into a saucepan with the other ingredients; stir over a low gas until thick.
Sunday Mail (Brisbane) 22 April, 1934.

Passionfruit Icing.
Ingredients: Half-pound Icing sugar sifted, 1 passionfruit, about 1 ½ tablespoons hot water.
Method: Mix the hot water and passionfruit together, add to the icing sugar, mix well, and pour over.
Sunday Mail (Brisbane) 22 April, 1934.

Passion Fruit Wine.
Nine dozen large passion fruit, 2 gallons of cold  water, 8 lb. white sugar, 1 oz. isinglass.
Mix the passion fruit pulp with 1 gallon of cold water, let stand for 36 hours, stirring occasionally and then strain through a jelly-bag. Take out the pulp, mix with the second gallon of water and strain again. Then add the sugar, also isinglass; which should be dissolved in a cup of hot water. Let all stand for six or seven days to ferment in a wooden tub or crock, stirring two or three times. Now strain again and bottle. Do not cork too tightly at first or the bottles will burst. Store in a cool place and it will be ready for use in nine months.
Warwick Daily News, 25 April 1942

Passionfruit Blancmange.
Ingredients: twelve passionfruit, one pint water, three level tablespoons sugar, three level dessertspoons cornflour, one egg.
Method: boil passionfruit pulp and water for 15 minutes, then strin. Add sugar and cornflour and boil another seven minutes, then yolk of egg and boil a minute longer. When nearly cold, add stiffly beaten white of egg. Set mould in a cool place.
The Telegraph, 14 December, 1945

Passionfruit Cake.
Her recipe for the ever popular passionfruit cake wins "The Telegraph" competition prize today for Mrs Mattthews, Winsome Road, Salisbury. Here it is:
Take 2 cups self-raising flour, ¼ teaspoon spoon salt, ½ cup shortening, juice and seeds 1 passionfruit, 1 cup sugar, 2 eggs (well beaten), 1 teaspoon lemon essence, cup milk. Sift flour and salt, cream shortening, add sugar gradualy, cream together, until light and fluffy. Add eggs and essence slowly. Add flour after [? Alternating] with milk, small amounts at a time. Add passionfruit. Bake in greased cake tin in moderate oven for 25 minutes.
The Telegraph, 99 January 1946.
Passionfruit Pudding.
Take three tablespoons shortening, 3 tablespoons sugar, 6 tablespoons self-raising flour, pinch salt, 2 eggs, juice and pulp 6 passionfruit and a little lemon juice.
Beat butter and sugar to a cream and add beaten eggs, sifted flour and salt. Mix in the passion-fruit pulp and lemon juice. Pour into a well-greased basin and steam for 1 ½ hours.
Brisbane Telegraph, 1 March 1954.

Previous passionfruit recipes on this blog:
Pumpkin Passionfruit Pie (1915)
Passionfruit Cup (1941)


by (The Old Foodie) @ The Old Foodie

After a long break, The Old Foodie is back. I wont promise at this stage that I will return to five posts a week as I did without fail for ten years, but will begin with one only - a single little story for your delectation – each week. How is that for starters?

Thanks to all of you for your messages of love and your many requests for my return.

As it is Halloween, I thought I would begin with a few recipes from old Aussie newspapers, to make the spooky scary night even more fun. I have chosen a couple of apple-centric bakery-type dishes, because everyone likes bakery goods, and because apples are associated with autumn in the Northern Hemisphere. Of course, here in the Southern half of the globe, spring has truly sprung and apples are well past their peak and already being usurped by mangoes and stone-fruit - but as a population we have not as yet managed to disentangle ourselves from the handicap of seasonally inappropriate  wrong-hemisphere ingredients when it comes to ‘traditional’ celebrations.

I have also included a Hallowe’en beverage in the style of liquid fruit salad, or the alternative style of a couple of bottles of ruined cider, and leave you to make up your own minds about its potential deliciousness.  I dedicate this recipe to all who still think of England as “The Motherland.”

1lb. flour, ¼ lb. golden syrup,6oz. moist sugar, 2oz. citron peel or crystallised ginger, 1lb. apples (stewed, but not watery), 2 eggs,1 teaspoon each ground ginger and mixed spice, cinnamon, grated rind of 1 lemon, I gill sour milk, 1 teaspoon bicarbonate soda.
Sift flour and spice, and rub in the butter. Add the sugar, chopped peel, and lemon rind. Stew the apples to a pulp in a very little water. When they are soft, stir in the golden syrup, milk, and bicarbonate of soda, use for mixing the cake. Add the eggs, and beat the mixture for a few minutes before pouring into a greased tin and baking for about 1 ¼ hours.
When the cake is cold spread with coffee butter icing, then stand it on a sheet of paper containing 2oz. hundreds and thousands. By lifting the sides of the paper they can be made to stick to the cake.
Stick coarsely chopped walnuts round the edge, and decorate the top with crystallised fruits.
Queensland Times(Ipswich) 26 October, 1936

One pound of cooking apples, 2 oz. breadcrumbs, 1 ½ oz. ground almonds, ¼ lb. sugar, 3 dessertspoons butter, 1 egg, a few almonds. Peel and core apples, cut into quarters and cook in a little water till tender. Mix crumbs with the apples, and put into a greased pudding dish. Mix sugar, butter, ground almonds, and beaten eggs, put on top of apple mixture, decorate top with almonds and bake 40 minutes. Serve cold.
Chronicle(Adelaide) 12 October, 1944

To-morrow is Hallowe’en – party time for those in whom English sentiment stirs deeply.
This recipe is for Hallowe’en Cup, with which to toast distant friends in the Motherland.
Into a glass jug place a cup of castor sugar and the strained juice of six lemons and an orange. Leave until dissolved, stirring occasionally.
Add a cup of pineapple cubes, a cup of unpeeled apple cubes, a peeled sliced banana, six maraschino cherries or whole strawberries, with two cups of crushed ice.
Leave for five minutes, and then add two large bottles of ginger ale and two bottles of cider.
The Sun (Sydney) 30 October, 1941

Here are the links to previous Halloween blog posts:

Two Excuses to Celebrate.

Fourth Blogoversary

A Mysterious Stew for Halloween [FOR 3 MEALS]. 1906

Theme it Orange: A Halloween Menu and Recipes, 1928.

Queen Victoria’s Hallowe’en, 1879

Pumpkin Wine, Grown on the Vine.

Witch Cakes and Goblin Sandwiches.

Recipes for Goblin Sandwiches, Witch Cakes, Witches Brew.

New Release: butter LONDON — Invite Only Collection Sets & Oprah’s Picks

New Release: butter LONDON — Invite Only Collection Sets & Oprah’s Picks


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Roberto Petza’s Jerusalem Artichoke with Coffee Dressing

by Chloe King @ Illustrated Kitchen

Did you know that Le Cordon Bleu cookery school on London’s prestigious Bloomsbury Square has a fingerprint entry system? I do now, having had the privilege of taking part in a masterclass in coffee cookery led by acclaimed chef Roberto Petza of S’Apposentu, Le Cordon Bleu and Great Italian Chefs. I’m not certain this detailContinue reading

The Cheese Ration: Digestible Dishes, 1941.

by (The Old Foodie) @ The Old Foodie

I have talked about rationing in Britain in WW II on a number of occasions in the past, but there is always more to explore on the subject. I am thinking of cheese today. Cheese rationing began in May 1941 and remained rationed until 1954 – nine years after the war finished. At its most severe, the amount allowed for most folk was an almost-negligible one ounce per person per week (vegetarians and workers in some industries got more.) Over the next thirteen years the most common allowance was four ounces a week, with a glorious period in July 1942 when it was the luxurious amount of eight ounces a week.

Methods of making the most of the cheese ration were regularly included in the Food Facts leaflets published weekly by the British wartime Ministry of Food, and in newspaper columns across the land. Today I bring you an article from The Manchester Guardian published a few weeks in advance of the formal beginning of cheese rationing.

Digestible Dishes

The cheese ration can be made to go much farther, and, incidentally, it will be more digestible of cooked or grated than if eaten raw. It should be remembered that cheese is a highly concentrated food as it takes approximately a quart of milk to make a quarter of a pound of cheese. As cheese contains natural protein of high value, to get the most out of the ration it should be used as a main dish on a meatless day. In warmer weather it can be well used in a salad. The following, eaten with brown bread and butter or margarine, makes a perfectly balanced meal of high nutritive value. At the bottom of a dish put some cold sliced potatoes. These should be well seasoned and mixed with some salad cream or oil and vinegar dressing. Put round the dish some heaps of grated raw carrot and tufts of whatever green stuff is available. While lettuces are dear, shredded cabbage makes a good substitute. Grate the cheese into a mound in the centre.
When cooking cheese, remember that great heat will harden it and render it indigestible. A nourishing dish for four people can be made with two ounces of cheese; it makes an excellent substitute for meat or fish. Grate the cheese and put in a bowl with three and a half ounces of breadcrumbs and a tablespoonful of margarine. Add a pint of milk just off the boil, salt and pepper, and two beaten eggs. A teaspoonful of made mustard can be added also. Mix all well together, put in a greased pie-dish, and cook in a very moderate oven until just set. Cheese turnovers are very savoury. Just stir the grated cheese into a very little thick white sauce and put portions on rounds of thinly rolled out pastry. Turn over and fasten down. Bake in a moderate oven and eat hot or cold. Here is a simple cheese toast. Take a breakfast-cupful of milk and blend a teaspoonful of cornflour with some of it. Boil the rest and add the cornflour to it. Stir, and cook for a few minutes slowly. Season with cayenne, salt, and a little made mustard. Stir in some grated cheese, and pour over slices of toast when the cheese has melted. Sprinkle more cheese over the top and brown lightly under the grill.
Potato cheese is an excellent dish. Boil the potatoes in their skins, peel, and cut into small chunks. Make some ordinary white sauce and stir in some grated cheese. Pour over the potatoes and bake in the oven for about half an hour. Stale slices of bread or bread and butter can be used up with cheese. Cut into fingers and place a thin slice of cheese on one finger. Cover with another piece of bread, press together, and dip in well-seasoned beaten egg and milk (use one egg to about a teacup full of milk). Fry in bacon fat or dripping until golden brown.

Previous posts on wartime cheese rationing can be found here:

Thanksgiving Posts: a retrospective.

by (The Old Foodie) @ The Old Foodie

Dear Friends - especially those of you from the USA - may I give you the links to my previous posts on Thanksgiving? Tomorrow there will be a new menu and recipe to add to this collection. 

Thanksgiving Menus (over a dozen historic menus over four posts)

More Menus:
Americans in England, Thanksgiving Dinner 1863.
Thanksgiving breakfast
Thanksgiving Day Banquet of the American Society in London (1896)
Thanksgiving Dinner at the Chinese Embassy (Washington, 1908), Part II.
Thanksgiving in the Military (1943)

Thanksgiving pies:
Sweet Potato
Vegetarian ‘Mock Turkey’
Cranberry Sauce
Turkey Dressing
Escalloped [Mock] Oysters, Lemon Gelee Sherbert, Fruit  Mince Pies
Pineapple and Cheese Salad (six versions)

Other Thanksgiving Posts:
Thanksgiving Ideas for the Bride Housewife

Edeline Lee Spring 2018: London Fashion Week

by Barbara Fleskens @ Fashion Week Online®

Mature Nature: Edeline Lee London Fashion Week SS18 On a constant search on what it is to be a woman and how to dress a woman, Edeline Lee developed a matured SS18 collection that might be her best work yet. Always inspired by art, and simultaneously receiving great support from the art world, it was […]

The post Edeline Lee Spring 2018: London Fashion Week appeared first on Fashion Week Online®.

The Ceylon Dinner, 1875.

by (The Old Foodie) @ The Old Foodie

Over the years I have posted quite a number of menus for late nineteenth century civic and other official dinners.  I think it is fair to say that, looked at with modern eyes and tastes, those formal menus appear drearily predictable and ponderous. They were, of course, also written in French, and I have no doubt that the guests knew exactly the ingredients and style of each dish,  even if they had no other skills with the French language.

The report of the dinner that I have for you today suggests that these guests may have not, however, have always taken the process quite as seriously as we tend to believe.

The tradition of London’s “Ceylon Dinners” continued for many decades in the late nineteenth and early twentieth centuries, as a celebration of Britain’s imperial motives and achievements in the country we now call Sri Lanka. An article in the Hindu Organ, of 29th January, 1908 briefly summarises the rationale for the tradition:

The Ceylon dinner in England brings together all Ceylonese young men who are at that time residents in the British Isles as also such Britishers, retired officials and others, as have the welfare of the Ceylonese at heart, and sympathise with their aspirations. The function affords an opportunity for the sons of Ceylon scattered over in different parts of Great Britain and Ireland not only to become acquainted with each other but also to ventilate the grievances of their country in England before the British public.
Hindu Organ, 29th Jan. 1908.

The Ceylon dinner for which I am going to give you the menu details today took place on January 22, 1875, and was duly reported in the Ceylon Observer(Colombo) a few months later – because the British folk doing their colonial service in the far reaches of Her Majesty’s empire were ever keen to know what was happening “at home.”

The writer begins:

For, there was a Ceylon dinner at the Criterion last night. Thirty Ceylon men sat down to feed, in number two of the establishment at the corner of Piccadilly Circus, John Anderson, Esquire, in the Chair; and there were the Patriarch of Uva, the Patriarch of Dimbula, other Patriarchs and merchant Princes, and last, though not least, Mr. John Capper, Prince of Editors.  To begin with the beginning, this, what follows was the



Hors d”oeuvre.
Over-worked horse.
Stable liquor.
Tortue liée
Tortured lie.
Ponche à La Romaine.
Roman Punch.
Saumon – sauce homard
Some one’s saucy Hoer with
Turbans de merlans piqué
Turban and a marlin spike.
Mark and Burn.
Suprême de volaille à la financière.
Supreme wool oily tal de ral de ral de rido.
Hide and Seek.
Ris de veaux piquéaux petits pois
Riddle and woe of picked clean and skinned planters.
Dry Monopole.
Dry mon and pale
Quartier d’agneau.
Hind quarter of Agent with
aiyo salad and sauce.

Raw Peasants.
Pluviers dorés.
The goose that lays the golden eggs.
Savarins chaudes au curacoa
Savvery, hot, in curacao.
Charlotte à la Parisienne.
Parisian Charlottes.
Hide and Seek.
Dry monopole.
Dry mon and pale.
Ramequins au fromage parmesan.
Raman comes into the garden, Maud of age.
Boudins glacé au fruits
Buddha glazed and fired.
Liquors up.
Château Giscours 1864.
Port old and tawny.

I have not come across such a “free translation” of a standard menu of the era before, and I do wonder at the motivation for it being provided. What do you think?

As for the recipe for the day, I have chosen from Savouries à la Mode (London, 1886) by Mrs. De Salis (Harriet Anne.)

Ramequins au Fromage.

Crumble a small stale roll and cover it with a breakfastcupful of milk, which must be quite boiling; after it has well soaked, strain and put it in the mortar with four ounces of Parmesan and four ounces of Gloucester cheese grated, four ounces of fresh butter, half a teaspoonful of made mustard, a little salt and pepper, and a saltspoonful of sifted sugar. These ingredients must be all well pounded together with the yolks of four eggs, adding the well-whipped whites of the eggs. Half fill the paper cases or china moulds with this, bake them in a quick oven about ten to fifteen minutes, and serve hot as possible.

The Body Shop Pumpkin Vanilla On Sale for Your Fall Haul

by Isabella Muse @ Musings of a Muse

Wait, what? The Body Shop Pumpkin Vanilla is a thing? Yup! The Body Shop’s newest Fall 2017 scent is in fact Pumpkin Vanilla. I was at Trader Joe a few days ago and they had pumpkin body butter and I was tempted to pick it up but they had no samples to smell. I had […]

The post The Body Shop Pumpkin Vanilla On Sale for Your Fall Haul appeared first on Musings of a Muse.

Retailer – Press Event

by Nicola McGregor @ Fashion Insight

Liberty London Celebrates Christmas DATE: 5 October 2017 TIME: Embargoed ADDRESS: Liberty London, W1 (please enter via the Beauty Hall on Great Marlborough Street) Please RSVP to

Butter London Collections List

Butter London Collections List

The Polish Garden

2017 2016 2015 2014 2013 2012 2011 2010 2009 2008 Unknown Years ************************************************ This list is not finished. If you know of any changes that need to be made or can he…

Jasper Conran Spring 2018: London Fashion Week

by Barbara Fleskens @ Fashion Week Online®

Pop Ya Color: Jasper Conran London Fashion Week SS18 Truly indispensable on the British runway is fashion week veteran Jasper Conran. The Godfather of LFW (literally, as he helped found it back in 1983) is a true resilient in the ephemeral world of fashion. For SS18 Conran, held onto his heritage of mixing simplicity with […]

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Things to do with Apples.

by (The Old Foodie) @ The Old Foodie

I am spending a couple of days in a lovely little cabin in the bush just outside Stanthorpe, in south-east Queensland. The region is known as the Granite Belt, from its spectacular rocky outcrops, and it is an important region for the growing of cool-climate fruits and vegetables. It is especially well-known for its grapes (and wine) and apples. I intend therefore to feature the apple today, and grapes tomorrow.

I will start with the opinion of the author of yesterday’s featured book Prophylactic Feeding and Therapeutic Feeding (1909) - George Julius Drews.

Fruits are Nature's predigested foods. The APPLE is the king of fruits, because it is the most durably valuable and the most practical although it is not the most luxurious or luscious for the moment. Its special value lies in the fact that its better varieties, under, favorable conditions, can be kept all around the year. It has harmless stimulating properties. It is more nutritious than the potato and it is an excellent brainfood because of its large endowment of phosphorus. Let the children of all ages eat all the apples they crave. Those who eat apples freely are almost protected against all diseases, and especially jaundice, indigestion and torpidity of the liver, because it is very rich in sodium.

Apples were mentioned multiple times in the book, mostly as an ingredient in fruit salad, although there is also the following very minimalist idea:

Sandwiched Apples or Pears
2 or 3 oz. Apple or Pear slices sandwiched with, or only spread with,
1 ½ oz. Lemon Cheese, or Mock Cottage Cheese.

Next, a war-time hint from The Times (London) of December 2, 1940:

Never waste the peel and cores of your apples. Boil them in a little water, and you’ll have a delicious and very health-giving drink.

In the past, local ladies of Stanthorpe could have been expected to have a good apple-cookery repertoire - and it appears that they did.

From the Sunday Mail (Brisbane, Queensland) of 21 February, 1937:

The prize this week has been awarded to MRS. J. WILLMOT, of Dalvecn, Stanthorpe District, for instructions for making apple puffs flavoured with spice. This is a very economical recipe, but a delicious and tasty one.
Spiced Cider Puffs
Sift together ¾ lb self-raising flour, 1 tablespoon sugar, and a saltspoon each of cinnamon and spice. Peel, but do not core, a large cooking apple, and grate with a coarse grater into the dry ingredients till a paste can be formed (no other liquid is required). Drop in a frying pan in spoonfuls in hot fat; fry until a golden brown. Drain and roll in sugar, to which a little cinnamon has been added.

From the Sunday Mail (Brisbane, Queensland) of 23 February, 1930:

CHUTNEY.— One and a half pound apples, 1 lb. ripe tomatoes, 1 lb. raisins, 1 lb. brown sugar, 1 oz. mustard, 1 oz. pepper, 1 teaspoon salt, and 1 quart wine gar. Peel and. quarter the apples, and tomatoes, chop raisins (seedless) finely, boil all together, stirring well, for 2 hours over a slow fire or gas. — Mrs. S. (Stanthorpe).


by Beck Rocchi @ Weddings – Beck Rocchi Photography

Gorgeous Alex & Mark (Chewy to his mates) met through a mutual friend, and after a disco pash on the dance floor, they never looked back. Together for 10 years before their engagement, these two lovebirds celebrated their wedding in style, with bright florals & styling by Tori Allen at The Deck – Circa!! Another couple keen to do their photo’s before the wedding we had some time in the Botanical Gardens to capture their moments early on so they could party without interruption after the wedding! Epic epic colours and styling from the T.A team – even wrapping the Circa columns in floral wallpaper and hand-painting the table cloths! (I seriously want one of these to keep.) It was a beautiful (slightly windy) day but everyone had a ball including their pooch who came for some pics at the park! xxx

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Rhumba with a View: Vivienne Pash Goes Cuban Bright for SS17 | Fashion Week Online®

Rhumba with a View: Vivienne Pash Goes Cuban Bright for SS17 | Fashion Week Online®

Fashion Week Online®

Cubanismo Chic Since Cuba has become open to American travelers once again, the fashion world has been highly interested in the aesthetic of its culture and lifestyle. On colorful Spanish colonial streets dotted with old cars, Havana feels frozen in time.   Rhumba with a View   Inspired by the high-energy and joyful nightlife of …

Give them Bread, not Muffins or Cake.

by (The Old Foodie) @ The Old Foodie

“Muffins” are, if we are honest enough to admit it, simply an excuse to eat cake for breakfast. Or at least they are nowadays. Once upon a time, in a land far, far, away – by which I mean when I was growing up in the north of England - a muffin was what we now are forced to refer to as an “English” muffin. The distinction is now necessary to avoid confusion with the modern usurper of the name – the cup-cakey, dare I say, “American,” version. The “original” muffin was made from a yeast-leavened batter on a hot griddle, and commonly served split and toasted. With butter of course.
A similar situation exists with Banana Bread, Gingerbread, Coconut Loaf, Date Loaf and other similarly named baked goods. The names of these breakfast and tea-time staples comes from their bread-like shape of course, and they do lend an air of plain respectability to the items, making us feel less greedy and indulgent about eating cake yet again. Do you agree?

Some time ago, I gave you a recipe for “real” coconut (cocoa-nut) bread from Eliza Acton’s marvelous work The English bread-book for domestic use(1857.) This is a yeast-risen bread whose sweetness derives solely from the included grated fresh coconut (cooked in milk.) In the same story was a World War 1 recipe for “real” carrot bread – again, leavened with yeast, and with no added sugar.

I am returning to the theme today, with another recipe from Acton’s The English bread-book for domestic use. This time, it is a variation on a basic bread, not cake, recipe, with ginger flavouring. I have not tried this myself, but intend to very soon. Let me know if you make it too!

Ginger Loaf, or Rolls.
Mix intimately two ounces of good powdered ginger,—called in the shops prepared ginger,— and a little salt, with two pounds of flour, and make it into a firm but perfectly light dough with German or brewers' yeast, in the usual manner. Bake it either in one loaf, or divide it into six or eight small ones.
Flour, 2lbs.; prepared ginger, 2oz.; little salt; German yeast, ½ oz. , or fresh brewers' yeast 1 large dessert-spoonful; milk, or milk and water, 1 pint: to rise one hour or until quite light: to be kneaded down and left again to rise until light.
Remark. — When diarrhoea or other complaints of a similar nature are prevalent, this bread will be found of excellent effect, especially in travelling; far better, indeed, than many of the compounds to which people have recourse to avert disturbance of the system. The proportion of ginger can be much increased if desired; but the bread should not then be habitually eaten for a long continuance, as the excess of any stimulating condiment is often in many ways injurious. Rather less than the pint of milk will often prove sufficient.

Finally, I offer you an alternative idea which is a compromise of sorts: a type of soda-bread with about 4 ounces (114 gm) of sugary stuff to a pound (454 gm) of flour.

Ginger Treacle Bread.
You require 1 lb. flour, 3 oz. butter, 2 oz. sugar, 2 tablespoonfuls treacle, 1 teaspoonful (level) baking soda, a pinch of salt, 1 teaspoonful ground ginger, buttermilk or milk and water to mix. Sieve all dry ingredients together and rub in butter. Mix treacle and milk together by slightly warming, and stir into the dry ingredients to make a medium dough. If you have not buttermilk, a mixture of milk and water is good to mix. Form into round loaves about two inches thick or put into greased bread tins. Bake in moderately hot oven about thirty minutes till brown and firm. – Kathleen O’Leary, ad 10, Castelnau Gardens, London, S.W. 13.
"Readers' Recipes." Sunday Times [London, England] 21 May 1939

Hardeman Spring 2018: London Fashion Week

by Pablo Starr @ Fashion Week Online®

Walk on the Wild Side: Hardeman London Fashion Week SS18 Represented by EB Consults Worldwide. If Lou Reed had a label, creating clothes for the cast of Transformer, it would probably look a little like Hardeman. In the words of the press materials, “Hardeman uses denim to break conventions. The Amsterdam-based brand takes everybody’s favorite […]

The post Hardeman Spring 2018: London Fashion Week appeared first on Fashion Week Online®.

Dinner with Victor Hugo, 1872.

by (The Old Foodie) @ The Old Foodie

Today, February 26, is the anniversary of the birth of the famous French writer, Victor Hugo, in Besançon, in 1802. Quite serendipitously, I very recently happened across the menu for a dinner hosted by Hugo in Paris, in about 1872, and although I have no reason to suspect this was a birthday dinner, I thought it would be fun to give it to you on this day.

The menu is included in The Food Journal(London, 1872-3) in an article on French banquets.

The menus of carefully arranged Parisian dinners, especially when given as early as possible so as still to be in season, which is later in England than in France, are always welcome to gourmets and chefs, so, without further prelude, we subjoin the bills of fare of two remarkable banquets which have recently taken place.

… The second banquet was given by Victor Hugo to the director and company of the Odéon, and the friends whom the author of "Ruy-Blas" had met at the first representation of that admirable play, since the fall of the Empire. The number of guests was sixty, and included many names known in the gastronomic, as well as in the literary world. The host sat between Madame Lambquin and Mdlle. Sarah Bernardt, and amongst the company were Théophile Gautier, Saint-Victor, Arsène Houssaye, Vacquerie, Armand Gouzien, Louis Jourdan, Mélingue, Meurice, Geoffroy, Ernest Blum, Ulbach, Pierre Berton, and many more writers and actors.


Comtesse, Brunoise, Bisque.


Truites saumonées, sauce vénitienne.
Présalé de Béhague à la Richelieu.

Canetons de Rouen aux oranges.
Ortolans à la Marion Delorme.
Sorbets au kirsch.

Dindonneaux et cailles.

Salade de légumes à la Dauphine.
Artichauts à l'Espagnole.
Pois de Paris à la bonne femme.
Buissons d'écrevisses au vin du Rhin.
Glaces à la Neubourg, Brioches mousselines.

Raisin, Noir et Blanc, Prunes, Pêches,
Amandes, Cerises,
Abricots, Figues, Groseilles, Fraises.

Premier Service.
Saint-Emilion en carafes,
Xérès frappe, Sauterne rafraîchi,
Champagne frappé.
Deuxieme Service et Dessert.
Pichon-Longueville, Chambertin,
Vins d'Espagne.

To those unacquainted with the French language, or the technicalities of the French cuisine and manage, should any such exist amongst the readers of the Food Journal, two or three words in explanation of the above menus may not be unacceptable.
In the first place, Présalé stands for gigot présalé, or leg of saltmarsh mutton, the only kind of French mutton that deserves the name. Then with respect to the wines, it will be seen that one in each menu is en carafe, that is to say, placed on the table in decanters, to be drunk with water, while the champagne is in each case frappé or iced, as is the sherry in the latter menu, while the sauterne is only rafraîchi, or moderately cooled.

As the recipe for the day, I have chosen a recipe for artichokes from The Treasury of French Cookery (London, 1866) by Harriet Toogood.

Boil the artichokes in broth until they are sufficiently done to enable you to remove the hairy part, or choke, in the centre. Drain them. Fill the artichokes with a stuffing of mushrooms, parsley, shallots, salt, pepper, butter and oil, all pounded together. Arrange the artichokes on a buttered dish. Pour in a little broth and white wine, and put the dish on a stove. When they are done, sprinkle them with a sauce made of the same articles as the stuffing. It should be clear.


Take four artichokes. Trim them up. Remove the choke in the centre. Scald them lightly. Take parsley, mushrooms, shallots, chopped up and well seasoned. Fry it so as to remove its strong taste. Mingle it with about half a pound of butter and an equal quantity of scraped bacon. Fill the insides of the artichokes with this mixture. Bind them up and put them into a stewpan with some slices of bacon. Put in three or four spoonfuls of oil, and dress them with a gentle heat. The fire should be over as well as under them. Serve with thickened gravy.


by Beck Rocchi @ Weddings – Beck Rocchi Photography

Chloe and Dak are the type of couple who you feel like you have known forever after 5 minutes. These two vibrant & fun lovers came back from London to throw their epic wedding party at the Barn in Wallington. With a huge bridal party full of ridiculously good-looking people, a couple of vintage combi wagons, a styled up barn by the epic girls from Short & Spook – this wedding was SO MUCH FUN! Not to mention Chloe got bitten by a nest of bull ants half way through the creative shoot and kept going regardless of her swollen foot – what a trooper!!! Take me back to this colourful and wonderful day full of love and amazing forever-ness. (Is that a word? ) x

Potatoes for Breakfast, Dinner, Supper (WW I era)

by (The Old Foodie) @ The Old Foodie

An American “Southern Food Expert and Lecturer” by the name of Bessie R. Murphy compiled and edited a wonderful set of books called the Three Meals a Day Series during World War II. Each volume was dedicated to

Somebody Somewhere
To be used by
Everybody Everywhere

The editor explains her mission in the Introduction:

This little series of books is a collection of tested and economical recipes for everyday foods that are obtainable everywhere and suitable for any of the three meals of the day. These recipes are written in plain, everyday terms. They are not all original — the authors of many of them are unknown. They form just a little series of everyday books for everybody from everywhere.

The World War gave every homemaker an opportunity to realize the difference between use and abuse of foods. For years we have wasted much of the bountiful supply of food produced by our country. Let us then not go backward, but let us go forward, bending every energy to make lasting the benefit in health and economy gained from a diet that not only eliminates extravagance and waste in buying and serving, but also affords greater variety.

The recipes in this series call for flour, sugar, and butter. To conserve these three foods just as long as our country and the peoples of Europe need them is the loyal and patriotic duty of — not the other fellow — but you.

The principle concept was to give recipes based on a single staple item which were suitable for one or more of the three main meals of the day. I do love that theme. To date I have found volumes focused on rice, corn meal, peanuts, legumes, salad and potatoes. I have featured several of these in previous posts (see the links below) but have not so far covered the potato – which is a strange oversight given that I have not yet met a potato I didn’t like. Today I want to rectify that omission.

Note that in the following recipes the editor refers to the white potato as the “Irish” or “English” potato (Solanum tuberosum) to distinguish it from the sweet potato (Ipomoea batatas) – which, to add confusion to the puzzle, is in some regions referred to as the yam (Family Dioscoreaceae) which it  most certainly is not. Sweet potatoes are covered in the second half of the book, and I will surely make them the subject of another post in the future.

So, how do you fancy your breakfast potatoes?

For my American friends, who persist in calling a scone a biscuit, and a biscuit a cookie (in spite of which I love you anyway) I have chosen:

Irish Potato Biscuit
1 cup mashed potatoes                            1 tablespoon butter
1 cup flour                                                    1 tablespoon lard
4 teaspoons baking powder                   ½ cup milk (scant)
½ teaspoon salt

Sift the dry ingredients. Add these to the potatoes, mixing well. Work in lightly the butter and lard. Add gradually enough milk to make a soft dough. Put it on floured board, roll lightly to about inch thickness, cut in biscuit shape, place in greased pan, and bake in hot oven.

For my own breakfast, I have chosen

Irish Potato Omelet

1 cup potatoes (mashed)                        3 teaspoons milk
3 eggs                                                            ¼ teaspoon pepper
1 teaspoon salt

Break the eggs and separate the yolks and the whites. Beat the yolks and add them to the potatoes, beating until mixture is light and there are no lumps. Add seasoning. Beat the whites until they are stiff and carefully fold them into the mixture. Put the omelet into a well-greased frying pan and bake it in the oven until it is brown. Turn the omelet out on a hot platter and serve it at once.

For dinner, I feel sure that the concept of cheesy mashed potatoes will not cause any international disagreement:

Baked Irish Potato and Cheese

2 cups cooked potatoes                          2 tablespoons butter
4 tablespoons grated cheese                 ¼ cup milk
1 teaspoon salt

Run the potatoes through a sieve, melt the butter in a saucepan, add the potatoes, and mix well. Then add the milk, half the cheese, and the seasoning. Put into well-greased baking dish, sprinkle the rest of the cheese on the top, and bake in hot oven about 10 minutes.

And for dessert, who can resist a doughnut?

Irish Potato Doughnuts

1 ¼ cups sugar                            ½ teaspoon each nutmeg and cinnamon
3 tablespoons butter                 1 teaspoon salt
3 eggs                                              1 cup mashed potatoes
1 cup milk                                      Flour to roll
4 teaspoons baking powder

Cream one-half of the sugar with the butter. Add the remaining sugar and the milk to the well-beaten eggs. Combine the two mixtures. To the cooled potatoes add the dry ingredients sifted together. Mix thoroughly, put on a well-floured board, and roll out and cut. Fry a few doughnuts at a time in deep hot fat.

It is supper time, and what better time to use up leftover mashed potato and cold cooked meat? And as a bonus, you don’t need to put the deep fryer away after dinner!

Irish Potato Surprises

2 cups mashed potatoes                         1 egg
¼ cup cold cooked meat                        Bread crumbs
¼ teaspoon salt                                        Dash of paprika
½ teaspoon onion juice                          1 tablespoon parsley

To the mashed potatoes, add the salt, pepper, onion juice, and half the parsley. Mix well. Add the rest of the parsley to the chopped meat and season well. Flatten out a teaspoonful of the potato mixture and place a teaspoonful of the meat mixture in the center. Fold the potatoes around the meat, then shape into a roll, being sure that the meat is well covered. Roll balls in bread crumbs, then in the well-beaten egg, again in bread crumbs, and fry in hot fat until a golden brown.

As a final act of homage to the potato, I give you the instructions from the book for drying your own potatoes:

Dried Irish Potatoes

In many parts of the country, owing to weather conditions and improper storage, hundreds of bushels of potatoes spoil by rotting. To prevent this waste the potatoes can be dried. Blanch the potatoes about 3 minutes in boiling water, remove, peel, and slice or cut into cubes. Dry in the sun, in oven of the stove, or in a homemade dryer. When they are dry, run them into a hot oven until heated through. This will prevent bugs and weevils. Put into jars or cans. Soak the potatoes ½ hour before using them.

Previous post from the Three Meals a Day series:

From Rice for Breakfast, Dinner, Supper.
From Salads for Breakfast, Dinner, Supper.
From Legumes for Breakfast, Dinner, Supper.

Up to 65% Off Edward Bess

by Isabella Muse @ Musings of a Muse

Edward Bess is on for the next three days! I’ve actually never seen Edward’s line on clearance before so I’m going to head in for a purchase 🙂 I mean some of his lipsticks are $9.97 each! Can’t beat that! Butter London is also on sale at if you’re interested. Happy Hauling! You […]

The post Up to 65% Off Edward Bess appeared first on Musings of a Muse.

2015 Beauty Issue - Butter London Holiday Sets

2015 Beauty Issue - Butter London Holiday Sets


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Horseradish from the Drumstick Tree?

by (The Old Foodie) @ The Old Foodie

There was a great deal of interest in far north Queensland in the early decades of settlement in the potential for developing profitable crops from exotic tropical plant species. The experimentation was spearheaded by the Acclimatisation Society which received many suggestions and samples from the general public as well as scientists and agriculturalists. I came across a rather intriguing mention of a suggested plant of interest (which I had never previously heard about), in The Queenslander of December 18, 1869.

The "mooringay," or horseradish tree—the fruit of which is about a foot long and half an inch in diameter. It makes a delicious vegetable curry, and the root of the tree is horseradish.

The writer was incorrect, the root is not true horseradish (Armoracia rusticana), which is from the Brassica family, but it can be used as a substitute, as will be revealed below.

              The tree referred too is more usually spelled “moringay”, so I had a few false starts before I found any real information. Moringa oleifera comprises 13 species and is indigenous to Africa, Madagascar, western Asia and the Indian subcontinent. It is a medium-sized deciduous tree which has been cultivated since ancient times and is used to produce a wide range of products including food, medicine, animal fooder, fuel, fertilizer, and has more recently been suggested as a potential source of biofuel. The tree has two common names – “drumstick tree” from the large, elongated seed capsules, and “horseradish tree” from the pungent root. I admit to not expecting to find any early recipes using parts of the plant, but when I decided on the obvious – the corpus of colonial Anglo-Indian literature – I hit the motherlode in my first source.

              The full title of my source is too good to be shortened: Culinary Jottings: A treatise in thirty chapers on Reformed Cookery and Anglo-Indian Rites, based upon Modern English and Continental principles with Thirty Menus for little dinners worked out in detail and an essay on our kitchens in India (5e, 1885) by “Wyvern” (Arthur Robert Kenney-Herbert.) The British army colonel served in India for a number of years, and wrote about Indian cookery for several newspapers, under the pseudonym “Wyvern.”

              From the book, I give you several references to the use of the seeds and root of the moringa:

              “Horse-radish sauce” is the grand standard adjunct to our national food, "the roast beef of old England," and beef in India cries out for help far more piteously than its rich relation far away. Horse-radish grows well at Ootacamund, and I once grew some with success at Bangalore, but the scraped root of the moringa, or "drum-stick" tree, provides so good a substitute that we may rest contented with a sauce thus composed : — Scrape as finely as you can a cupful of the root shavings, simmer them in half a pint of chicken broth; when done, thicken the broth custard-wise with the yolks of three eggs beaten up with a dessertspoonful of tarragon vinegar; add pepper, salt, and a very little grated nutmeg, and serve in a sauce-boat.
              A richer recipe suggests the addition of a coffee-cupful of cream with the yolks of the eggs, and then to let the sauce remain on the fire en bain-marie, stirring well until it is very hot (but not boiling) and serving it in a hot sauce-boat.
              The cold form of this sauce is perhaps the easiest, and I think as nice as any: — you simply rasp the moringa, or horse-radish root, till you have a cupful of fine scrapings, and mingle them with an ordinary mayonnaise, or tartare sauce, iced. Cream is, of course, a great addition, but the usual mixture of eggs, oil, mustard, and vinegar, will give you a good result.

And another recipe for a dish given in one of the thirty menus:

Moringakai au gratin
If you sunmon up courage to try this homely dish, you will often order it again. Buy enough young moringa pods to yield seeds enough to fill a little pie-dish. Boil them, and scrape out the seeds, and the tender flesh inside the pods, into a basin: stir into this a table-spoonful of cream, or a coffee-cupful of milk in which the yolks of two eggs have been well beaten; season with salt and pepper, and add a few drops of anchovy essence; pass this into a well buttered pie-dish, and grate over the surface a good layer of Parmesan or any nice mild dry cheese. Bake for a quarter of an hour, and serve. If you can bake and serve the mixture in silver coquille shells, — one for each guest, — the entremetswill, of course, look nicer.

Apparently the Mt. Coot-tha botanic gardens have a specimen of the moringa. I must check it out soon, and take some photos!

17th C Russian Bread: a traveller’s view.

by (The Old Foodie) @ The Old Foodie

John Tradescant (the Elder) was a seventeenth century English horticulturalist and avid collector of anything and everything from the natural world. He travelled extensively in pursuit of his horticultural interests and his collections of curiosities. In 1618 he travelled to Russia, and on his visit to the Nikolo-Korelsky Monastery in the Artic city of Severodvinsk he was clearly intrigued by the predominance and ‘foolish fashions’ of the local rye bread.

For ther meat and bread, it is reasonable go[o]d; they have bothe wheat and rie bread, and is full as good os most places of Ingland dooe afford, only they never bake it well, and have many foolish fatyons for ther form of ther loafe, sum littil ons so littill as on may well eat a loaf a two mouthe full, other great onse but much shaped like a horse shooe, but that they be round, and a horse shoe is open in the on end; also they have a broune kind of rye bread, whiche is both fine and good. I have seen at the Inglishe house, and also in the Duche houses, Leeflanders so good bread as I have yet never seen the like in this contrie.

Another early explorer of Russia was the Patriarch of Antioch (Macarius III), who journeyed to Istanbul, Wallachia, Moldavia, Ukraine, and Muscovy in 1652-60 on a fund-raising mission. Their impressions and experiences were recorded by his attendant archdeacon (and son,) Paul of Aleppo. Paul makes a comment about the religious symbolic significance of rye bread in Russia, as well as the massive size in which loaves were sometimes made. The following paragraph is from the English translation of the text prepared by the Oriental Translation Fund of Great Britain and Ireland in 1836.

It is the custom for the great and celebrated monasteries in this country, such as that of the Holy Trinity and others, to send to the Emperor, by the Archons of the monastery, who reside in their palaces of the city, as a blessing from them: first, a large black loaf of rye-bread, of the kind they use in the monastery, carried in the hands of four or five men, and looking like a large mill-stone; (this is considered a particular blessing, being of the very bread which the Fathers eat): ….

What was the English view of rye bread at the time? It was considered coarse fodder indeed, far inferior to fine wheat bread, and suitable only for those who worked at hard physical labour. The following comments are from Via recta ad vitam longam, by Tobias Venner, Doctor of Physicke (1628)

Bread made of Rie is in wholesomnes much inferiour to that which is made of Wheat: it is cold, heauy, and hard to digest, and by reason of the massiuenes [massiveness] thereof, very burdensome to the stomacke. It breedeth a clammie, tough, and melancholicke iuyce; it is most meete for rusticke labourers, for such by reason of their great trauaile, haue commonly very strong stomacks. Rie in diuers places is mixed with wheat, and a kinde of bread made of them, called Messeling-bread, which is wholesomer then that which is made of Rie, for it is lesse obstructiue, nourisheth better, and lesse filleth the bodie with excrements.

I thought that perhaps an even stronger opinion could be inferred from an entry in the Copious Dictionary in three parts, Francis Gouldman (London, 1664) which has “rie bread - panis fecalicius” but according to the Oxford English Dictionary an earlier use of the word faeces in English is “sediment; dregs, lees, subsidence, refuse.” Some more research is needed on the story of panis fecalicius (surely it should be panis fecaliceus, if anything?) – but it does appear to support the rather negative view of rye bread in England at the time, does it not?

The recipe for the day is from a century later than my story of today, but brings another perspective to the art and history of bread-making. From The Philosophical Transactions of the Royal Society of London (1778):

The manner of making the Russian rye bread. —In the morning they mix as much rye flour with warm milk, water, and a bason full of grounds of quass, or leaven, as will make a thin dough, and beat it up for half an hour with the chocolate staff before described; this they set in a warm place till night, when they add more meal by degrees, working it up at the same time with the staff, till the dough becomes stiff. They then return it to its warm situation till morning, at which time they throw in a proper quantity of salt, and work it with the hand into a proper consistence for bread, the longer this last operation is continued the better; they then place it before the fire till it rises, when it is cut into loaves, and returned once more into the warm place where it before stood, and kept there for an hour before the last part of the process, the baking, which completes it.*
*This is the very same process as is used in the north of England, for the like purpose, and probably in all other countries where rye-bread is used.

The “chocolate staff,” according to the paragraph previous to the above is “a machine resembling the staff of a chocolate pot, but larger” used in the preparation of the all-purpose fermented beverage quass.

Things to do with Grapes.

by (The Old Foodie) @ The Old Foodie

As I mentioned yesterday, the part of south-east Queensland where I am spending a couple of days is an increasingly important wine-producing region. Not all of the grapes grown are for wine however, the table grapes are very fine too. I thought that today I would see what uses I could find for this fruit in Queensland newspapers of a certain age.

Grape Catsup.
Wash and stem the grapes, and stew them slowly, with a little water if necessary, until they are soft enough to rub through a colander. Measure the pulp, and return it to the preserving pan, allowing to three quarts of it 2 lb. of brown sugar,
a pint of vinegar (white wine or cider), an ounce each of ground cloves, allspice, cinnamon, salt, and black pepper, and a saltspoonful of cayenne. Boil all together
until the quantity is reduced to about one half, and is very thick. Skim, take from the fire, and when cold bottle and seal with wax.
The Queenslander(Brisbane, Qld.)  12 November 1898

Grape Jam.
When grapes are plentiful, use them for making grape jam.
Choose, grapes that are not quite ripe for making jam, pick them over; removing any unsound fruit and wash carefully.
To 3 lb. of, grapes allow1 ½ lb. of sugar and put fruit and sugar in alternate layers in the preserving pan. Bring to the boil and continue boiling steadily for about three-quarters of an hour. Stir frequently and test for setting in the usual way.
Barrier Miner (Broken Hill, NSW) 23 January 1940

Pickled Grapes.
Mrs. E. Crook, of Prospect Terrace, Highgate Hill, wins the "Brisbane Telegraph"
competition prize today with her suggestion for pickled grapes.
To 3 lb. grapes (ripe, but firm) allow 1 quart vinegar, 1 lb. sugar, ½ cup treacle, 2 oz. cloves and 3 chillies.
Put grapes into jars. Boil all other ingredients for ¼ hour, and pour boiling hot over the grapes. Cover at once and allow to stand at least 1 week before using.
Brisbane Telegraph (Qld.) 19 January, 1949

Grape Bread.
Now that grapes are in season the clever housewife uses the delectable fruit in a variety of ways. The following recipe is one that has proved very popular.
Butter several slices of bread and place layers of grapes upon them, then arrange in a stack in a piedish. Make a custard of a quart of milk and two eggs, a cup of sugar, and a pinch of soda in the milk to keep it from curdling. Pour over the bread and allow to soak for half an hour. Then place the dish in a moderate oven until nicely browned. The baking usually requires about an hour.
Evening News (Sydney, NSW) 28 January 1929

Grape Chutney.
Six pounds grape pulp. Prepare this by stemming the grapes, putting them over the fire with a little water, and cooking them until so tender that the pulp may be rubbed through a sieve, leaving the seeds and skins behind. To the pulp thus obtained add 2 lb. of brown sugar, one pint of vinegar, one tablespoonful each of ground cinnamon, mace, cloves, allspice, and white pepper, and a teaspoonful of salt. Put all together over the fire, stew until thick, stirring constantly to prevent burning, and bottle.
The Queenslander(Brisbane, Qld.)  24 November 1894

To Make Grape Salad.
Choose good grapes, remove them from the stems, open them at the side,
remove the seeds carefully and fill the space with tiny balls of cream cheese, which has been mixed with a small amount of dressing. Arrange the grapes on lettuce leaves and pour over them a mayonnaise. At the side of each plate place a bunch of grapes.

The Daily News (Perth, WA) 12 November 1910

Pollozhani ju këshillon kënd te mos e votoni!

by Kumanovapress @ Kumanovapress

Shpëtim Pollozhani MOS I VOTONI PRONARET E PASHLLEQEVE Mos i votoni te korruptuarit, dhe ata qe kane padi per krim dhe korrupciom. Mos i votoni ata qe u genjejne 15

Easter in Stratford and East Ham, London

by Steph VM @ The Grill Restaurant

Easter in Stratford and East Ham, London Easter in Stratford and East Ham is always busy because everyone makes the most of the long Bank Holiday weekend and arrange to catch up with friends and family. Our two restaurants offer a great selection of beautifully cooked dishes as well as our refreshing drink range which includes ‘mocktails’ and our famous, delicious milkshakes. Treat the family to a visit to The Grill Restaurant this Easter weekend and contact us directly on : Stratford: 020 8555 7000 East Ham: 020 8470 0093  or book online here. Easter in Stratford and East Ham,...

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Beauty Brand (Skincare) – Press Event

by Nicola McGregor @ Fashion Insight

Urban Veda Press Event DATE: 5 October 2017 TIME: 14:00-17:00 / 18:00-20:00 ADDRESS: 100 Wardour St, Soho, London W1F 0TN An exclusive event by award winning natural Ayurvedic skincare... read more

Menus for Men: Feed the Brute, 1934.

by (The Old Foodie) @ The Old Foodie

As regular readers know, one of the sources I return to regularly is the scripts of The United States Department of Agriculture Radio Service program called Housekeepers’ Chat, which aired regularly during the 1920’s and 1930’s.  They always offer an interesting historical perspective.

Today’s story is from the program of March 26, 1934.

Menus for Men.

How about this matter of the way to a man's heart. We women have often been told that food is what takes us there. But that's rather indefinite advice to go to work on. Another humorous maxim says, "Feed the brute." Also indefinite. Feed him what? We need to know what kind of food appeals especially to masculine taste, what certain dishes he likes best, and what kind of menu pleases him. For example, suppose that you have some men guests coming to dinner tonight and want to serve them their idea of a perfect meal. What will you plan for the bill of fare?

Well, I listened the other day to a group of men discussing their ideas versus their wives' ideas of satisfying food. And I'll pass on their remarks to you for what they are worth. How and then a man's viewpoint on matters of food is very enlightening.

The tall, dark man sitting in the corner began the discussion by saying, "Women are funny, aren't they? They all seem to like real he-men. In general their movie favorites are all of the knock-down and drag-out type. Yet when it comes to meals, they will go on serving their husbands or their men guests feminine food — you know, dainty, fluffy- ruffles dishes, dabs of nothing all dressed up."

Another man in the group agreed, "Yes, sir, that's just the way it goes. I've often told my wife that she can't appease a man's appetite with a fruit salad or a bit of marshmallow whip. I've often said to her, 'For goodness' sake, let's have some muscle and brawn food for once!"

Still another man added, "Why don't they save their dainties for women's luncheons and teas and give us some real food when we come home?"

In general they all agreed that the food they liked best was simple, substantial fare; that they preferred corned beef any time to delicacies like sweetbreads and squab; that they liked broiled or roasted meats best, and vegetables simply cooked and simply served without sauces; they preferred simple salads with just plain French dressing, and desserts like those two old-timers — pie and ice cream.

From that conversation I decided that no matter how cultured or refined a man may become, nor how far he has left his football days behind, still his ideas about food don't change much. He still prefers plain fare to dressed up food. And he's still a carnivorous animal and likes steak and roast beef usually better than the daintier meats. And in spite of present day diet fads that rule it out, most men feel that no dinner is complete without the good old potato in some form or other. Men also like highly seasoned foods. They're fond of onions. They're fond of strong cheese. They like catsup and chile sauce and so on. You may be so refined that you shudder at the thought of strong- smelling cheese, but for the sake of household happiness, better have it on the table once in a while, so your husband won't have to leave home to satisfy his appetite.

As for this matter of meal plans, I gathered from the remarks on all sides that the masculine ideal of a menu starts with soup, continues with meat or fish and potatoes and ends with a plain salad, crackers and cheese, and coffee. A man with a sweet tooth may want ice cream or pie or stewed fruit for dessert. Other men may want one good cooked vegetable besides potatoes with the main course.

Well, of course, I'm repeating to you the conversation of just one group of men. Tastes may differ. But I think this group voiced the opinion of the sex in general. Have you ever noticed what specialties are featured in men's clubs? They're usually dishes like roast beef and Yorkshire pudding or beef and kidney pie or some other plain substantial food. This is the kind of food universally served in England where everything is planned to please the men.

The soups men like are generally the heavier soups, bean or lentil soup, onion soup with cheese, chowders and oyster stew. Men like Boston baked beans with brown bread. They like calf's liver and bacon. Among the Lenten main dishes they like Welsh rabbit and broiled fish steak. They like big baked potatoes and French fried potatoes. For dessert, you'll find them pleased with deep-dish apple pie, cherry pie, strawberry shortcake and plain ice creams.

So much for my report on a masculine conversation. Now let's plan a dinner to suit men guests. Let's start the meal with a tomato juice cocktail, seasoned with onion juice, a bit of horseradish and so on. Then let's have a planked steak or just a thick broiled steak. Baked potatoes and French fried onions next. And green beans with butter. For dessert, deep-dish apple pie. You can make it "a la mode" if you like it. Finally, coffee.

Once more. Tomato juice cocktail; Broiled steak; Baked potatoes; French fried onions; Green beans buttered; Deep-dish apple pie; Coffee.

Rather unusually for the program, this episode did not give an actual recipe for any of the dishes mentioned. The French Fried Onions leapt out at me as being the most “knock-down and drag-out” dish on the menu so I went in search of contemporary instructions for cooking them. Serendipitously the search led me to a little booklet called French Frying, published by the Home Economics Department of the Procter & Gamble company in 1932 in support of their popular product, Crisco.

French Fried Onions (flour coated)
Cut large onions into slices about ¼ inch thick. Separate slices into rings. Dip rings into milk, dredge with flour, and fry in deep Crisco heated to 365o-375oF. or hot enough to brown an inch cube of bread in 60 seconds. Drain. Salt slightly.

You will be pleased to know that some weeks later, the program did feature Feminine Food. I will be sure to give the insights from that script, at a date in the near future.

Butter London - Invite Only 6-Piece Set: Swatches and Review

Butter London - Invite Only 6-Piece Set: Swatches and Review


I'm a big fan of Butter London - they are pretty much my favorite brand for polish! When I saw the Invite Only set at my local Ulta, I was immediately in love with the selection of colors and finishe

Twelfth Cake in Rhyme.

by (The Old Foodie) @ The Old Foodie

After sundown on January 5th is ‘Twelfth Night’, the eve of Epiphany. There has been a long tradition of special cakes to mark the end of the Twelve Days of Christmas, and today I bring you a rhyming recipe from The Huddersfield Chronicle and West Yorkshire Advertiser (West Yorkshire, England), Saturday, December 21, 1867

To two pounds of flour – well sifted – unite
Of loaf-sugar, ounces sixteen;
Two pounds of fresh butter, with eighteen fine eggs,
Add four pounds of currants washed clean;
Eight ounces of almonds, well blanched and cut small,
The same weight of citron slice;
Of orange and lemon peel, candied one ounce,
Or a little less, perhaps, may suffice;
A large nutmeg grated; about half an ounce
Of allspice, but only a quarter
Of mace, coriander, and ginger well ground
Or pounded to dust in a mortar
An important addition is cinnamon which
Is better increased than diminished –
The fourth of an ounce is sufficient. Now this
May be baked four hours until finished.

Other recipes for food for Twelfth Day can be found in previous posts:
And Twelfth Night Cider Punch is here:

School Holidays in London

by Hannah VM @ The Grill Restaurant

School Holidays in London School Holidays are a wonderful time to relax and spend time with family and friends. The Grill Restaurant offers a menu that is full of superb grilled dishes. Simply book your table and enjoy a nice catch up. Below you will find the full list of 2017 school holidays in London: Spring Term – 13th February until 17th February 10th April until 21st April Summer Term – 24th April until 21st July 24th July until 1st September Autumn Term – 23rd October until 27th October 18th December until 1st January ***The dates provide a guide for parents/carers. Therefore...

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Sellado Butter LONDON NAIL POLISH Pash/Vapor/bloquear en/Peep Agujero/GLAD Rags/o.t.t | eBay

Sellado Butter LONDON NAIL POLISH Pash/Vapor/bloquear en/Peep Agujero/GLAD Rags/o.t.t | eBay


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Innovative Ideas for Christmas Pudding (1863)

by (The Old Foodie) @ The Old Foodie

For a brief while in the mid-nineteenth century, the London Lady’s Newspaper and Pictorial Times carried a series of “Culinary Monographs” by a Maître Jacques in its section on “Household Economy and Domestic Science.” The monograph in the edition of January 10, 1863 was on “Christmas Fare,” so is very pertinent to the encroaching season. Maître Jacques included his instructions for cooking the turkey, but I have not included this today.


Upon reflection I withdraw the Monograph upon Plumb Puddings. Le jeu ne vaut pas la chandelle, and the single item of plum-pudding is scarcely important enough to have an entire paper devoted to it. A few notes may, however, be acceptable, and I may contrive to eke them out possibly with something about other Christmas fare.

In the first place, it is a misnomer to speak of plum-pudding as an “old English dish,” or as in any way belonging to “Old English fare.” None of the olden books contain any mention of it: indeed, I very much doubt whether plum-pudding,” in any thing like its present form, can claim a greater antiquity than a hundred years. Our forefathers of old had, indeed “plum-porridge” and “furmenty,” with plums and spices put into them: but these did not bear so close a resemblance to the genuine article as did the mixture of the Chinese cook, who made the pudding strictly according to the recipe, but omitted the cloth, and served up the well-boiled mess, like thin mash, in a tureen.

The following recipe for “plumb porridge” may serve to give the reader an idea of what our ancestors delighted in. It is extracted from “A Collection of Receipts in Cookery,” published at the King’s Head, in St. Paul’s Church-yard, in 1746.

“Boil a large leg of beef to rags, and make as much broth as will jelly when cold; when ‘tis enough, strain it: let it stand to be cold, that you may take off all the fat, then put it over the fire again; and to every gallon of broth put near a pound of currants, and half-a-pound of raisins, clean wash’d and pick’d: stew also two pounds of prunes, and when they are plump’d, take out the fairest to put in whole, and pulp the rest thro’ a cullender, an wash the stone and skins clean with some of the broth: take also the crumbs of a penny white loaf grated, to every gallon: and to four gallons you may put about two nutmegs, the weight of that in cloves and mace, and the weight of all in cinnamon: let all the spice be finely beat and grated: add salt and sugar to your taste: when the fruit is plump ‘tis enough; but just before you take it from the fire, squeeze in the juice of four or five lemons, and throw in the peel of two: four gallons will require a quart of claret, and a pint of sack, which must be put in with the fruit.”

It must, indeed, be obvious to anyone who has paid the slightest attention to the schools of cookery, that plum-pudding is not even purely an English dish; but that it is one of the results of that system of mixing a large number of ingredients which our cooks have taken from foreign parts. Beauvilliers, and more recently, “le grand Carème,” give recipes which, if not exactly plum-pudding, bear a very strong genetic likeness to it. Carème gives what looks like a capital recipe of this kind, in which he includes apricot jam: and I am not prepared to say that this is not a wrinkle worth having.

I have seen perhaps hundreds of recipesfor plum puddings, varying from the shoutingpuddings of the workhouses (so called from the fact that the plums are so far apart that they have to shout at each other to be heard) up to the “very rich plum-pudding” of Miss Acton and “Meg Dodds,” and I have experimented a little in this way myself, introducing innovations which are not, as far as I am aware, to be found anywhere in print: some at the suggestion of experienced and inquiring friends, and others at my own suggestion.

One of these is the introduction of vanilla into the pudding. This was hinted at to me by a friend, an eminent chemist. It is a real discovery, and cannot, of course, be found in any of the old books: for the delicious flavour of the capsule of the vanilla orchid, has not been long known to cooks. My chemical friend extracted the flavour by steeping the pod in pure alcohol, and he found the extract very useful in flavouring creams, chocolate, &c; but he confessed to me that when he tried it in plum-pudding, the flavour, somehow or other, nearly, if not quite, disappeared. I went another way about this year (as will be seen by the subjoined recipe) and I am happy to say I succeeded perfectly. My chemical friend happened to be present at the eating of the pudding and his strictly logical mind accepting that event as proof of the fact, he roared out, after the first mouthful, “Why, you have managed to keep the vanilla in!”

Another novelty (as I take it to be) was an adaptation of a suggestion by Carème. I refer to the substitution of biscuit-powder for bread-crumbs.


1 lb. best muscatel raisins carefully stoned and chopped a little on the board; 1 lb. currants washed and picked; ¼ lb. candied lemon-peel: ¼ lb. candied citron; ¼ lb. sweet almonds blanched and chopped fine; 1 lb. suet, picked and chopped fine; ½ lb. biscuit powder; 1 ¼ lb. of sugar; nutmeg and mixed spices to taste; half a teaspoonful of carbonate of soda; 8 eggs well beaten; a gill of old ale. Then take a little milk in a saucepan and put into it half a pod of vanille [sic]. Let it simmer on the hob with the lid closed until the pod is quite soft. Take out the pod and mince it small with a sharp knife, and put it into a mortar with a little of the milk and bray it until reduced to a paste, which return to the milk and pour into the pudding. Just before putting the pudding on, give it a good stir and mix in a full quartern of  good brandy. Boil if for eight hours.

Saving Day Hints, and Hints for Fussy Eaters, 1932.

by (The Old Foodie) @ The Old Foodie

Today I bring you another story from one of my favourite sources – the scripts of the United States Department of Agriculture Radio Service program ‘Housekeepers’ Chat.’  

Here is the script, (‘For Broadcast Use Only,) – including recipes of course - of the program of September 26, 1932:

Subject: “Saving Day Hints.” Information approved by the 
Bureau of Home Economics, U.S.D.A.


The lady around the corner made a call on Uncle Ebenezer and me yesterday afternoon, and she confessed the food sins of her family.

"My husband has a prejudice against most vegetables. He just doesn't like them. My brother lives with us, and he is a vegetarian and won't touch meat. The two children are just as bad. One of them won't drink milk, and the other dislikes eggs. With a family like mine, food bills certainly are high. No matter how hard I try to economize and plan simple and sensible meals, my husband complains that our food costs too much."

Uncle Ebenezer looked very serious and shook his head as he listened to our caller.

"Prejudices about food certainly are expensive," he agreed. "Pampered tastes and finicky ways need a good fat purse."

The food experts and nutritionists, who are helping out these days in our problem of household economy, agree with Uncle Ebenezer. Whims and fancies about food, refusing this and disliking that, they say, are some of the ways to make the food bills go sailing up into the stratosphere.

Of course, if you have all the money you want to spend on food, or if you don't care how much you spend, these prejudices aren't so serious. If you understand food values and have the money, you can humor prejudices and indulge preferences and still feed the family a well-balanced diet. But trouble sets in when you need to be thrifty, when you want to keep your family well, yet must feed them at small expense. Then you can't afford food prejudices.

One good way to overcome food dislikes is to get all members of the family to take an interest in the facts about food. Facts often drive out prejudices. You remember that the time was when many people scorned cabbage and prunes, called them "boarding house food" and felt that their families deserved better fare. And the time was when liver was a very humble food. A friend of nine used to say that liver was only fit for feeding cats. But times changed when the nutritionists began to experiment and discover the facts about food values. We housewives began to hear how rich cabbage was in vitamins — especially raw cabbage. And we began to hear that oven, the humble prune had great virtues. Liver became a food celebrity overnight when we learned its value for treating anemic people and for supplying us all with good red blood.

So if you want to feed your family well at low cost, banish prejudices from the house. To save yourself trouble and expense, let the youngsters learn early to eat every food you serve them.

All during the past week, I've "been collecting ideas for economy Monday, jotting down little notes so I could remember helpful things my friends have been telling me. And I'm ready today to exhibit my collection to you.

To begin with, I have some vegetable saving ideas. Some people waste vegetables without even knowing it. Take celery. That's one of our good fall vegetables.

"If you're really thrifty," says my Next-Door Neighbor, "you never throw away a bit of celery. You use both the tender stalks and the large outside stalks, you use the heart and use the leaves. Hot a bit of the whole bunch goes to waste."

Of course, the tender hearts and the white root never go to waste. They're the delicate part of the bunch, and you eat them “as is” But what about the rest of the bunch that isn't so good for eating out of hand?

The tough outside stalks you can use for soup or you can cut them up, boil them and serve them in cream sauce. Or stew the celery up with tomatoes and serve it as a combination dish. Carrots and celery diced and cooked together make another good combination.

Celery leaves are excellent for seasoning soups, stews and sauces. So don't throw the leaves away. If you can't use them all at the time, just dry them and put them away in a jar. They'll be ready then for seasoning any time during the winter.

Peas are another good vegetable sometimes wasted. I don't mean the young and tender green peas. I mean the peas in your garden that have grown middle-aged or somewhat elderly so that they are too hard and tough for serving just cooked and buttered. What do you do with them? My neighbor cooks hers until tender, presses them through a sieve and then uses the pulp for cream of pea soup.

As for beets, haven't we mentioned before that the thrifty housewife makes her beets go double whenever she can? If you have young beets with fresh unbroken leaves, serve the beet tops for one meal as greens and on another day serve the beet roots.

Here is a point about buying potatoes for economy. Buy smooth potatoes and you'll avoid the waste of catting out eyes, specks and imperfections such as are often found in knobby potatoes. If you want potatoes for baking, choose a kind that is dry and mealy. Waxy potatoes hold their shape well for salad and for frying.

Keep some small onions on hand to use for seasoning. Oftentimes when a recipe calls for 2 tablespoons or so of chopped onion, you don't need to bother to measure. You can just cut up one of these small onions and let it go at that.

Now here are five little helpful odds and ends of information. I'll just have time to give them to you before the menu.

Idea No. 1. To prevent your rug from curling and slipping, sew a triangular piece of corrugated rubber under each corner, pieces of rubber left from an old inner tube might do for this purpose.

Idea no. 2. If you have a new wooden drainboard in your kitchen, apply waterproof varnish to keep the wood from becoming water soaked and dark in color.

Idea no. 3. Oilcloth wears much longer if you first pad your table smoothly with newspapers.

Idea no. 4. Rubber aprons help save laundry work.

Idea no. 5. A rubber plate-scraper, sometimes called a “squee-gee”, is very helpful to the thrifty housekeeper. It makes its way around any mixing bowl much more closely than a spoon, so removes the last bits of cake batter, whipped cream, salad dressing or melted chocolate.

Now for the menu, another economy menu. The main dish is baked tomato with shrimp. Something new for the family. Then, fluffy boiled rice buttered; Panned cabbage; whole wheat bread and butter; and for dessert, Stewed fresh pears with lemon. Hot tea for grown ups.

Here’s the recipe for baked tomato with shrimp. Eight ingredients:

2 tablespoons butter
1 tablespoon chopped green pepper
1 tablespoon chopped onion
1 cup fine bread crumbs
½ teaspoon salt
⅛ teaspoon pepper
6 firm, ripe tomatoes
1 cup shrimp (canned)

I'll repeat that list of eight. (Repeat.)

Melt the butter in a skillet and cook the pepper and onion for 2 or 3 minutes, then stir in the bread crumbs and the salt and pepper. Cut a slice from the stem end of the tomatoes and very carefully remove the pulp so the skin is not broken, and drain the pulp. Combine the seasoned crumbs, the tomato pulp, and the shrimp which has been rinsed in cold water and cut into even pieces. Add more seasoning if necessary and mix well. Fill the tomato cups with the mixture and sprinkle a few buttered crumbs over the top. Bake in a moderate oven until the tomatoes are tender and the crumbs are brown. Serve from the dish in which cooked.

Tuesday: “Hints for the Home Decorator.”

TRENCH announces launch

by Nicola McGregor @ Fashion Insight

TRENCH, a new title dedicated to British underground/youth culture, has launched. Based in London, the online platform/magazine will cover everything from grime and techno to pressing social issues that... read more

Cod Liver Oil, & the Food of the Shetlanders, 1872.

by (The Old Foodie) @ The Old Foodie

Today I bring you a small part of an article from The Food Journal: A Review of Social and Sanitary Economy and Monthly Record of Food and Public Health, Volume 3 (London, 1873.) The topic of Shetland: Its Manners and Diet was covered over two editions of the journal, and the author began by noting:

“Until within the last few years, Shetland was almost a terra incognita, and the visitors to its bleak and barren shores were few. The state of things is greatly changed; the number of tourists increases every year, and, indeed, Ultima Thule bids fair to be as regularly "done" as any other fashionable resort of the pleasure-seeking Briton. The absurd notions entertained respecting Shetland, its climate, and its people, are, as a consequence, rapidly vanishing, to be replaced by others more correct.”
The second part of the feature covered the fisheries and the food of the people.

The Food of the People.
Every fisherman in Shetland is also a farmer, having five or six acres of ground, the produce of which supplies him with the greater part of the oatmeal he requires for himself and his family, and at the same time with fodder for his cattle. Each patch is cultivated by manual labour, the chief implement used being the tuiscar, or native spade, and in the vore, or labouring season, every member of the family capable of working, male and female, is pressed into the service. . The usual crops are black oats - the light-coloured or  Scotch kind, though much better and yielding more meal, not being reckoned so suitable to the climate – beans, potatoes, and turnips. As the Shetlanders sow the same ground year after year without intermission, the soil, naturally poor, soon becomes completely worn out, and they are obliged to recruit its exhausted strength by the imposition of fresh earth. This, which they call truck, is brought from the neighbouring scathold, or outlying and uncultivated district, with great pains and labour, and is formed into a kind of compost before being used. In consequence of this constant scalping, the ground for a considerable distance around each hamlet is as bare and barren as a stony desert.
The staple article of diet among the Shetlanders is fish, and so fond are they of it that they could eat it at every meal, and never wish a change. What they call the greyfish, or sillock, already alluded to, is the most esteemed. These swarm in countless numbers along the coasts, and whenever weather will permit every spare moment is spent in catching them. It is surprising how a man will sit on the rocks, or in his boat, on a cold winter day, regardless of the piercing winds and driving sleet, till he has filled his "buddie," and so secured the evening's meal and next morning's supply. In cooking these fishes the people boil them with potatoes, as it is supposed that a finer relish is thus imparted to the latter. The piltock, which is the sillock in its second year, is with all classes reckoned a great delicacy, especially when eaten cold with vinegar. Sillocks and piltocks are used fresh, or sour, or "blawn." The "sour" are semi-putrid, but are much liked notwithstanding. "Blawn" sillocks are those which have been dried for some time in the open air. Before they can be used they must be thoroughly soaked in water, and even then are very insipid. Great quantities of these are regularly prepared by every family for winter consumption, and hung in rows under the roof of their houses. The skate is also in great repute, and in summer it is common to see two or three hung up at every door, drying in the sun. Like the "blawn" sillocks, they need to be thoroughly steeped in water before they can be used. With plenty of butter they are very fine. The larger fish, such as cod and ling, are not much eaten, and the people imagine that they are not so good for the health as the grey-fish; but the chief reason doubtless is that the cod and others mentioned are reckoned the property of the tacksman, and to appropriate them would be little better than theft. Turbot is used in its season, and, among the very poorest, even the dog-fish is used for food, but only in the absence of everything else. The roe of the cod boiled entire is an excellent dish, and the same, mixed with flour, is formed into a paste called "slot," which is eaten fried with grease or suet. The cod is eaten with its own oil, and this dish, which the Shetlanders like very much, is called "fish and gree." Many a hearty meal is made of the heads and livers of the cod, after the fish has been prepared for salting.
In taking their meals, the Shetlanders do not arrange themselves around a table, but each person sits wherever he finds most convenient. The pot, with the potatoes, stands near the fire, and the fish is laid upon a square wooden platter with raised sides, called a "trough," and placed upon a small table. No knives or forks are used, but every one helps himself with his fingers, and holds a bit of fish in one hand and a potato in the other. In every house there is a pig or two, which the family either use for themselves or send to the market. The Shetland native pig is not an attractive specimen of its kind, and its flesh is not the best of pork, the quality by no means being improved by the feeding, which almost always imparts to it a fishy taste. The flesh of fowls is affected in the same way. These last are small, but are very tender when young. Beef and mutton are not extensively used among the lower classes in Shetland, but it is not uncommon for two or three families to join in having a cow killed at Martinmas for their winter's stock of provisions. This was until recently the invariable custom with the better classes, but now fresh meat can be had all the year round. The beasts intended for slaughter are entirely grass-fed, and generally from ten to twelve years old, at which time they are considered to be in prime condition. The meat is very fine, but shrinks considerably in boiling.
Tea is a favourite beverage with the Shetlanders, and the value of yearly imports is considerably more than the rental of the whole country. With a great many it is as much an article of extravagant dissipation as whisky is in other places. It is drunk without cream or sugar, and generally boiled. Sometimes a piece of lump-sugar is held in the mouth, which sweetens the tea as it is swallowed. The bread eaten with it is oat-cake, which is used in almost every house throughout the isles. Wheaten or bakers' bread has, however, lately begun to come into use, even among the peasantry; but formerly it was a thing scarcely ever seen in any family, and when it was procured it was enjoyed as a great delicacy. The Shetlanders also use oatmeal porridge, but not so much as the lower orders in Scotland. In winter, boiled cabbage, potatoes, and fish are commonly taken at supper.
The Shetlanders are not a drunken people, but although they are all very fond of a glass of spirits at times, they generally contrive to keep within due bounds. Their principal times for rejoicing are Old Christmas Day, New Year's Day, Johnsmas (St. John's day), and the foy, which every boat's crew has at the close of the haaf fishery. Even at such times it is very rare that there is much excess of any kind.
Owing to the exceedingly healthy nature of the climate and the temperate lives of the people, many of the Shetlanders attain a great age.

The famous Victorian chef, Alexis Soyer was well aware of the common prescription of cod-liver oil by the medical men of the day – although clearly the hardy folk of the Shetlands would have had no such need. In his book A Shilling Cookery for the People (London, 1854) Soyer noted:

Being aware of the immense quantity of cod-liver oil taken by delicate persons, now-a-days, and the great benefit derived from its use, I asked the medical officer present his opinion of its efficacy.  Nothing can be better," was his reply, "in many cases. But," said he, "many patients cannot take it, being of such an unpleasant taste, more especially children, and as we in this establishment use the second quality, from motives of economy, it is doubly unpleasant." I myself tasted some, and must say that I found it anything but relishing.
After bidding adieu to the doctor, I and my host left, and while returning to my hotel, I thought that something could be done to alter the present unpleasant way of administering it. Accordingly, upon reaching home, I sent for the following:—

103. One pound of fresh cod-liver; I then peeled and steamed two pounds of nice floury potatoes, then cut the liver in four pieces, placed it over the potatoes, and then steamed them, letting the oil from the liver fall on the potatoes; I then made some incisions in the liver with a knife, to extract the remaining oil, afterwards dishing up the liver, which was eaten with a little melted butter and anchovy sauce. The potatoes were served up with a little salt and little salt and pepper. Both dishes were found extremely good.
The following is another way of extracting the oil of a cod's liver, with the aid of that abundant article, rice.

104. Rice and Cod Liver.—Boil half a pound of rice in two quarts of water. When nearly done, remove three parts of the water; then put over your rice a pound of cod's liver, cut in large dice. Put the saucepan in a slow oven for about thirty minutes, by which time it will be nicely cooked. Then take the liver out, which serve as above directed. Stir the rice with a fork, and serve it; if allowed by a medical man, add a little salt and pepper. If no oven, cook the liver and rice on a very slow fire, for otherwise it would burn, and be unwholesome as food.
Of course you can easily see what a blessing such diet as this must be to a person incapable of taking the oil by itself, as, by mixing it with the food, it entirely loses that rancid quality for which it is proverbial.

105. Tapioca and Cod Liver.—Boil a quarter of a pound of tapioca till tender in two quarts of water; drain it in a cullender, then put it back in the pan; season with a little salt and pepper, add half a pint of milk, put over one pound of fresh cod liver, cut in eight pieces. Set your pan near the fire to simmer slowly for half an hour, or a little more, till your liver is quite cooked. Press on it with a spoon, so as to get as much oil into the tapioca as possible. After taking away the liver, mix the tapioca. If too thick, add a little milk, then boil it a few minutes; stir round, add a little salt and pepper, and serve. If you have a slow oven, use it in preference to the fire; but if you are without an oven, here is another good way of cooking it:

106. Put three inches depth of water in a largish pan; then put the pan containing the tapioca in the above-mentioned pan; let it simmer till quite done. It will take about an hour. By adopting this plan, all fear of burning is obviated; afterwards remove the liver, which serve as at No. 103.

107. Sago, or semolina, may be done the same way, and by adding an egg, it will make a delicate pudding; or by cutting the liver in small dice, you may add it to your pudding, putting in a little more milk to make it moist; then add a couple more eggs, well beaten, and mix; putting it in a basin, previously well buttered; then let it simmer in a stewpan for half an hour, or till set; then turn it out on a dish; sauce with a little plain melted butter, anchovy, or parsley and butter.

A little stringent food, such as the above, will be found to be very refreshing, even to persons in good health.

Father’s Day at The Grill

by Steph VM @ The Grill Restaurant

Father’s Day at The Grill Father’s Day falls on Sunday, June 18th and traditionally it is celebrated worldwide to recognise the valued contribution that fathers and father figures make to the lives of their children. Is it time to say a huge thank you for everything your dad does? More information on how we are celebrating is coming soon… Demand is always high for tables on Father’s Day so please confirm your booking on East Ham – 020 8470 0093 Stratford – 020 8555 7000 Father’s Day in Stratford and East Ham, London – The Grill restaurants

The post Father’s Day at The Grill appeared first on The Grill Restaurant.

Uber Eats at The Grill

by Steph VM @ The Grill Restaurant

Uber Eats in Stratford and East Ham We now offer Uber EATS… Our Stratford branch is on Uber Eats, and Uber have just extended their locations in London to include our East Ham branch as well. This means that you can now get our superb meals delivered straight to your front door, from both our branches, for you to enjoy at home! Stratford Choose from our Breakfast or Main Menu for home delivery! Order your meal online here. East Ham Choose from our Main Menu. Click here to view our menu online. Stratford: 020 8555 7000 East Ham: 020 8470 0093  or...

The post Uber Eats at The Grill appeared first on The Grill Restaurant.

Foxy's Pash Frozen Yogurt | EquityNet

Foxy's Pash Frozen Yogurt | EquityNet


Foxy's Pash is the only all award winning natural nutritionally responsible dessert that still tastes like rich, decadent ice cream,. Available in pints in over 400 grocery stores including Whole Foods Market, Fresh and Easy and Albertsons. Another 1500 are planned for 2015. In award winning packaging, each of Foxy's 6 pints are specially crafted and churned to reward, delight and satisfy.Our consumers love our award winning formula - and can't believe our nutritional information: 2 of our flavors (and our top sellers) are zero fat, and < 90 calories. Compare this with the Haagen Daz equivalent at 210 calories. We've pre sold our new Foxy's Pops frozen greek yogurt bars into 200 stores for next year, and will build those extensions as our brand is recognized. We're also part of a manufacturing facility that is the only Californian plant able to export to Asia.Started in the USA in 2012 - our first customer was Walmart, we re-launched our all natural formulation in March of 2014, and have had rave reviews, and very consistent business.Our management team includes the former GM of Thrifty Ice Cream and Baskin Robbins California, an MBA grad with 10+ years of board level experience and SME management and a marketing genius responsible for Nudie Juices (Australia) with experience at PepsiCo, Lion Nathan and McDonalds.We offer an equity stake in a business that's done the tough stuff, the hard work and made the mistakes. We're ready for growth with a little nudge from an equity investment. We have plans (and have pre-sold) product extensions, and are advancing into other territories (Asia).

The Perfect Winter Nail Line-up - Fleur De Force

The Perfect Winter Nail Line-up - Fleur De Force

Fleur De Force

Today’s post is technically about a Christmas gift set, but I’ve been obsessed with it over the past few weeks…

A Picnic on the Cusp of War.

by (The Old Foodie) @ The Old Foodie

A scant two weeks before Britain and France declared war on Germany on September 3, 1939, The Times (of London) included a feature article (in the section clearly aimed at women) entitled “Luncheons for the Moors: Ideas for Menus.”

One could have skimmed the newspaper and barely been aware that war was looming. Three short paragraphs half way down the first column on page 7 reported the need for more volunteers in the eventuality that children may need to be evacuated from London; about half of page 9 was given over to “World Peace” and events in Europe; and in a few column inches on page 11 under the header “Critical Days” it was noted that there were “many signs of heightened tension in international affairs.”

In view of the imminent inevitability of war in Europe at the time, the tone and tenor of the piece seems rather surreal today. Was the focus on the concept of a leisurely 3-course lunch on the moors (after a bracing walk, of course) a determined celebration of all that was good about England, in spite of the situation evolving in Europe? Was it outright denial that the Best of Times was about to devolve into the Worst of Times? A simple example of a British stiff upper lip and carry on regardless? An offering of “bread and circuses” to the masses?  

Here is the piece: may you enjoy it in all its evocative, nostalgic glory:


“Young people enjoy the scramble of a picnic on the moors, but after perhaps a hard morning’s walking older men would often be glad of a leisurely and ordered meal. It is also economical, for the housekeeper knows just how much to provide for each course. If the meal is carefully thought out beforehand, it actually takes up little room and can be packed in one side of the usual large leather pony bags, the other side being kept for drinks, glasses, and so on. This is an important consideration where there is no road near the trysting place.
The only extra that is wanted for a “course” luncheon is an additional set of plates, but these can be had in aluminium quite inexpensively, and are so thin and light they take up hardly any room. The second set should be only “cheese” size. These are for the sweet and cheese courses, but “dinner” sized ones will be more easily balanced for the meat course, when both hands are wanted for knife and fork.

Everything should as far as possible be in rectangular packets to save waste of space in packing. Bright biscuit tins can hold any course that is in small portions, and for the two main ones, the enameled oblong tins of luncheon baskets are best. The hostess should have a good eye for a “terrain” where everyone can sit in a rough circle and pass things without having to get up.

The bag should be put down beside her and she should, if possible, unpack it herself, placing each packet in its proper order. Every parcel should of course be carefully labelled. She will want only one person to help her by giving out plates and another to take round knives, forks, and spoons, the dishes themselves being handed to her nearest neighbor and passed on when he has helped himself. The drinks naturally will be in the charge of the host. The first course should be something that can be eaten in the fingers. Here are some ideas for menus:-“

I have chosen menu Number 2 for you today: stuffed eggs, cold lamb with mint jelly and salade russe followed by pain d’apricots, and a “black” gingerbread to serve with the cheese and butter course.  As an alternative to the salad, a cold curry of vegetables might be served, in which case it was suggested that the mint jelly be omitted, as “the strong flavours would not agree.”

Naturally, the article included a couple of recipes:

Stuffed Eggs.
Hard boil the eggs, cut them in two crosswise, take out the yolks, pass through wire sieve, mix with a very little thick whipped cream, salt, pepper, and a dash of Worcester sauce, fill the eggs, put the two halves together and twist up in greaseproof paper. Pack in tin and warn guests to open the parcels carefully.

Pain d’Apricots.
It is a pleasant and refreshing sweet.
Take 2 lb. of fresh or bottled apricots stewed and then passed through a sieve. Add four leaves of melted gelatine and see that the mixture is sweet enough. Pour into the enamel box to set. Serve this with a pot of Devonshire cream, which can easily be had by post and will keep fresh for a day or two.

My Nail Polish Collection - Makeup Utopia

My Nail Polish Collection - Makeup Utopia

Makeup Utopia

I’ve recently found myself in Spring Cleaning mode (Autumn cleaning? Change of season cleaning?), and found myself reorganising and culling my nail polish collection....

Rejina Pyo Spring 2018: London Fashion Week

by Gabrielle Kynoch @ Fashion Week Online®

We Are Family: Rejina Pyo London Fashion Week SS18 The SS18 collection from Rejina Pyo at London Fashion Week was a celebration of diversity and sisterhood. Choosing an open-cast call, the models represented a range of ages and backgrounds. The clothing was beautifully relaxed in the drape while the shine of the fabric and colour […]

The post Rejina Pyo Spring 2018: London Fashion Week appeared first on Fashion Week Online®.

Butter London The Most Wonderfull of All Nail Lacquer Collection and This Catgirl Jacket – Musings of a Muse

Butter London The Most Wonderfull of All Nail Lacquer Collection and This Catgirl Jacket – Musings of a Muse

Musings of a Muse

Butter London The Most Wonderfull of All Nail Lacquer Collection for Holiday 2016 might evoke a wow or two. This massive Holiday set features 22 fabulous B

A Banquet of Unfired Food (1909)

by (The Old Foodie) @ The Old Foodie

It was impossible to resist going back to our source of a few days ago for some more blog fodder. How could I resist a title like Unfired Foods and Hygienic Dietetics for Prophylactic Feeding and Therapeutic Feeding? As its title suggests, the book promoted raw food as a healthy eating option, and it included a significant number of recipes as well as several menus. But before we get to the details, please enjoy one of the front pages, which contained a mission statement of sorts:

Let it be understood
that this book
is written for those who


and to


those who


It is useless to study


without a foundation
in rational


I give you a suggested banquet menu from the book:

Served in 8 Courses.

Serve only one of the following dishes:
An apple cut into eight sections and arranged to represent a lotus.
An orange with the peeling turned down to represent a flower.
A banana stuffed with a few nuts and peeling replaced.

Serve about one ounce of one of the following foods for nibblers:
Pecan meats, carobs, chufas, dried olives (one-half ounce).

Serve one of the following health drinks:
A lemonade. Orangeade. Fruit frappee. Tamarade. Rhubarbade.
Fresh cider. Fresh grape juice. Near-milk.

Serve according to the convenience of the season:
A fruit salad, an herbal salad, a salad pie or a flower salad.

Serve a small dish of cereal foods as neatly as you can prepare them:
Brownfood. Honey flakes. Evaporated fruit flakes. Pound cake.
Fruit bread.

This course is optional.
Lentil surprise salad (small dish). One ounce of either lemon, cottage cheese, horseradish, cheese, cranberry savory cheese or cereal confections.

Serve a small dish of the following preparations for dessert :
Banana mousse. Berry sauce. Apple sauce. Plain dessert.

Serve the fingerbowl.
When so many courses are served each individual dish must be comparatively small. A menu of six courses is long enough for most festive occasions.

I was baffled by Near-milk and Brownfood. The former is explained, but the latter is not.

Near-milk is prepared like near-buttermilk, with the exception that in place of the rhubarb juice only pure water or orange juice is used. This milk is wholesome, delicious, appetizing, cooling and refreshing. All the infectious diseases, such as consumption, lumpjaw and several fevers which may be transmitted to man in cows milk are barred out of near-milk.

Soak in a cup 3/4 full of water
1 oz. Flax seed and beat it about every ten minutes during the course of one hour with a rotary eggbeater. Before beating the last time fill the cup nearly full with water and then let the seed settle. Meanwhile mix and rub into a cream
1 oz. Pignolias or Peanuts flaked exceedingly fine and
½ oz. Rhubarb Juice. Put this cream into a cup and add
3 ½ oz. Rhubarb Juice and beat it briskly with a rotary beater and then add

3 ½ oz. Flaxseed fluid and beat it again briskly. Now pour it through a large tea strainer, stirring the while, to keep it from clogging. Serve in a glass with a teaspoon or rye straw. At your option you may add a half ounce honey (teaspoonful). 

Butter London 27 pcs The Most Wonderfull of All set 50% off for $75 - today only - Gift With Purchase

Butter London 27 pcs The Most Wonderfull of All set 50% off for $75 - today only - Gift With Purchase

Gift With Purchase

Today only, directly from Butter London, The Most Wonderfull of All set is on sale for $75, that’s 50% off! Nordstrom is selling it for $150. These are mini size = half of the full size. Free shipping on any...

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