Login   Register     FAQ    Members

View unanswered posts   View active topics


Board index .:|:. Slogging at Lessons :: Books .:|:. Lemon Biscuits & Liberty Bodices
It is currently 14 Nov 2018, 18:49



Post new topic Reply to topic  [ 37 posts ]  Go to page Previous  1, 2
Author Message
 Post subject: Re: Chalet School Recipe Book
PostPosted: 09 Sep 2018, 17:40 
Offline
Meeting the escort mistress

Joined: 24 Jun 2018, 22:45
Posts: 20
I am an addict for Wilkinsons Tiptree Greengage Jam. I don't think it is influenced by Joey though.


Top | End
 Profile  
 
 Post subject: Re: Chalet School Recipe Book
PostPosted: 16 Sep 2018, 18:56 
Offline
Going to tea at Freudesheim
Going to tea at Freudesheim
User avatar

Joined: 21 May 2012, 14:59
Posts: 134
Victoria wrote:
"Mould" is one of those words like "shape" that has fallen out of modern culinary use.

You mean like rice-mould in the Just William stories? I was a bit confused as to why they were eating mould, as in the kind that grows on things.


Top | End
 Profile  
 
 Post subject: Re: Chalet School Recipe Book
PostPosted: 16 Sep 2018, 19:01 
Offline
Being rude to your sheepdog

Joined: 26 Aug 2018, 20:53
Posts: 41
I thought that the meat mould was like the “chicken in aspic” gelatine dishes that were popular in the 50s and 60s. I didn’t consider meatloaf :D


Top | End
 Profile  
 
 Post subject: Re: Chalet School Recipe Book
PostPosted: 16 Sep 2018, 22:10 
Offline
Asked to help with the play
Asked to help with the play

Joined: 17 Nov 2011, 02:45
Posts: 897
Lotte wrote:
Victoria wrote:
"Mould" is one of those words like "shape" that has fallen out of modern culinary use.

You mean like rice-mould in the Just William stories? I was a bit confused as to why they were eating mould, as in the kind that grows on things.


That's just the kind of thing I mean although "puddings" seemed to be "shapes" more often than "moulds".


Nyota wrote:
I thought that the meat mould was like the “chicken in aspic” gelatine dishes that were popular in the 50s and 60s. I didn’t consider meatloaf :D


It could be an aspic dish. A "mould" is anything that is moulded into shape. It was just that "meat mould" normally refers to a meat loaf.


Top | End
 Profile  
 
 Post subject: Re: Chalet School Recipe Book
PostPosted: 16 Sep 2018, 23:09 
Offline
Bored
Bored
User avatar

Joined: 03 Jan 2010, 22:35
Posts: 2251
Location: Berkshire, England
Victoria wrote:
Supersal wrote:
Another recipe I would love to see is for Anna's 'meat mould' - what on earth is it? I think it is mentioned in 'Coming of Age'.


Better known these days as meat loaf.

"Mould" is one of those words like "shape" that has fallen out of modern culinary use.


"shape" was usually used for blancmange made in a jelly mould, don't know you can even buy blancmange powder these days! Jelly and blancmange was a staple of children's birthday parties when I was that age!


Top | End
 Profile  
 
 Post subject: Re: Chalet School Recipe Book
PostPosted: 17 Sep 2018, 00:13 
Offline
Hearing strange noises in the night
Hearing strange noises in the night

Joined: 29 Dec 2004, 17:16
Posts: 1315
Location: Ontario, Canada
ivohenry wrote:
Victoria wrote:
Supersal wrote:
Another recipe I would love to see is for Anna's 'meat mould' - what on earth is it? I think it is mentioned in 'Coming of Age'.


Better known these days as meat loaf.

"Mould" is one of those words like "shape" that has fallen out of modern culinary use.


"shape" was usually used for blancmange made in a jelly mould, don't know you can even buy blancmange powder these days! Jelly and blancmange was a staple of children's birthday parties when I was that age!



I have a suspicion that blancmange powder might have been discontinued when the more 'instant' blancmange-like puddings, such as Instant Whip and Angel Delight became popular - but am open to be corrected on that. And yes, I remember jellies and blancmanges being a staple of birthday parties when we were children too - and always the parental nervousness over whether or not they would set properly!


Top | End
 Profile  
 
 Post subject: Re: Chalet School Recipe Book
PostPosted: 17 Sep 2018, 06:31 
Offline
Being rude to your sheepdog
User avatar

Joined: 14 Jan 2010, 08:12
Posts: 40
Location: normandie france
Blancmange mix is still available in at least 3 of the big supermarkets in the UK according to one of the comparison sites


Top | End
 Profile  
 
 Post subject: Re: Chalet School Recipe Book
PostPosted: 17 Sep 2018, 13:33 
Offline
Hearing strange noises in the night
Hearing strange noises in the night

Joined: 29 Dec 2004, 17:16
Posts: 1315
Location: Ontario, Canada
Thanks for checking, AnnS. - I appreciate it.


Top | End
 Profile  
 
 Post subject: Re: Chalet School Recipe Book
PostPosted: 17 Sep 2018, 13:46 
Offline
Having Miss Annersley for Civics
Having Miss Annersley for Civics
User avatar

Joined: 21 Jul 2012, 16:53
Posts: 3277
Location: West London Alps
I guess it's only custard powder with a bit of colouring, after all, so it makes sense to manufacture the one if you do the other. I occasionally make it as part of a trifle, but always use a small tin of evaporated milk made up to a pint of liquid with water, as it seems to set better and taste creamier.


Top | End
 Profile  
 
 Post subject: Re: Chalet School Recipe Book
PostPosted: 17 Sep 2018, 16:07 
Offline
Meeting the escort mistress

Joined: 24 Jun 2018, 22:45
Posts: 20
I use sugar free jelly crystals and a big pot of Greek yoghurt to make something similar but nicer. One of WW nicer desserts.


Top | End
 Profile  
 
 Post subject: Re: Chalet School Recipe Book
PostPosted: 18 Sep 2018, 20:11 
Offline
Going to tea at Freudesheim
Going to tea at Freudesheim
User avatar

Joined: 21 May 2012, 14:59
Posts: 134
Sort of related, but I've done some translation work for a swanky Swiss hotel, translating menus, and the Swiss like to bung 'li' on the end of names of dishes, ie spatzli (sp?), Leckerli. Some of the dishes sounded amazing. I can't remember if any of them were like the books in the CS, but I do remember a fair few dishes with wild mushrooms. And no, the meat ones didn't all have veal :lol:

Back on topic, I seem to remember Emerence eats kedgeree in one book, so that's another recipe suggestion (and it's relevant to the Bettanys, presumably Dick and Mollie would have eaten it - wasn't it an Anglo-Indian breakfast?)


Top | End
 Profile  
 
 Post subject: Re: Chalet School Recipe Book
PostPosted: 27 Oct 2018, 23:38 
Offline
Going to tea at Freudesheim
Going to tea at Freudesheim
User avatar

Joined: 21 May 2012, 14:59
Posts: 134
Sorry for the double post, but those of you on Funtrivia might appreciate this. I'm writing a quiz about food in CS books and omelette aux fines herbes came up. Has anyone suggested that yet?

(Incidentally, what was the context for Simone making it for Joey in Camp?)


Top | End
 Profile  
 
 Post subject: Re: Chalet School Recipe Book
PostPosted: 28 Oct 2018, 00:11 
Offline
Being rescued by Dr Ackles
Being rescued by Dr Ackles
User avatar

Joined: 05 Feb 2005, 15:55
Posts: 2666
Location: London
It was after they fish up the body! Joey is ill and Simone makes her the omelette once she can eat again.

Kedgeree is in the Cook Book too.


Top | End
 Profile  
 
 Post subject: Re: Chalet School Recipe Book
PostPosted: 28 Oct 2018, 09:59 
Offline
Going to tea at Freudesheim
Going to tea at Freudesheim
User avatar

Joined: 21 May 2012, 14:59
Posts: 134
Thanks!

Pretty much any dish made in Frau Mieders' class could qualify. Apple strudel and doughnuts as well (but make sure your flour shaker is secure, and that you've got the right kind of oil!)


Top | End
 Profile  
 
 Post subject: Re: Chalet School Recipe Book
PostPosted: 28 Oct 2018, 23:13 
Offline
Indulging in a midnight feast
Indulging in a midnight feast

Joined: 29 Dec 2009, 15:11
Posts: 538
………….. and the right sort of cloves!


Top | End
 Profile  
 
 Post subject: Re: Chalet School Recipe Book
PostPosted: 29 Oct 2018, 09:47 
Offline
Going to tea at Freudesheim
Going to tea at Freudesheim
User avatar

Joined: 21 May 2012, 14:59
Posts: 134
Is Lintons the book where Joyce makes sulphur buns?


Top | End
 Profile  
 
 Post subject: Re: Chalet School Recipe Book
PostPosted: 29 Oct 2018, 10:40 
Offline
Taking Lower IV A for Prep
Taking Lower IV A for Prep
User avatar

Joined: 16 Jan 2004, 22:19
Posts: 3653
Location: Melbourne, Australia
Lotte wrote:
Is Lintons the book where Joyce makes sulphur buns?


No, that's Jo Returns.

_________________
The writer's credo: 'Sometimes you've got to sacrifice the things you like' (Delta Goodrem - Born To Try)


Top | End
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 37 posts ]  Go to page Previous  1, 2

Board index .:|:. Slogging at Lessons :: Books .:|:. Lemon Biscuits & Liberty Bodices
It is currently 14 Nov 2018, 18:49

Who is online

Users browsing this forum: RubyGates and 2 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum

Jump to:  
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group