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Chalet School Recipe Book
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Author:  JanBrown [ 09 Sep 2018, 17:40 ]
Post subject:  Re: Chalet School Recipe Book

I am an addict for Wilkinsons Tiptree Greengage Jam. I don't think it is influenced by Joey though.

Author:  Lotte [ 16 Sep 2018, 18:56 ]
Post subject:  Re: Chalet School Recipe Book

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.

Author:  Nyota [ 16 Sep 2018, 19:01 ]
Post subject:  Re: Chalet School Recipe Book

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

Author:  Victoria [ 16 Sep 2018, 22:10 ]
Post subject:  Re: Chalet School Recipe Book

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.

Author:  ivohenry [ 16 Sep 2018, 23:09 ]
Post subject:  Re: Chalet School Recipe Book

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!

Author:  Elder in Ontario [ 17 Sep 2018, 00:13 ]
Post subject:  Re: Chalet School Recipe Book

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!

Author:  ann S [ 17 Sep 2018, 06:31 ]
Post subject:  Re: Chalet School Recipe Book

Blancmange mix is still available in at least 3 of the big supermarkets in the UK according to one of the comparison sites

Author:  Elder in Ontario [ 17 Sep 2018, 13:33 ]
Post subject:  Re: Chalet School Recipe Book

Thanks for checking, AnnS. - I appreciate it.

Author:  Noreen [ 17 Sep 2018, 13:46 ]
Post subject:  Re: Chalet School Recipe Book

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.

Author:  JanBrown [ 17 Sep 2018, 16:07 ]
Post subject:  Re: Chalet School Recipe Book

I use sugar free jelly crystals and a big pot of Greek yoghurt to make something similar but nicer. One of WW nicer desserts.

Author:  Lotte [ 18 Sep 2018, 20:11 ]
Post subject:  Re: Chalet School Recipe Book

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?)

Author:  Lotte [ 27 Oct 2018, 23:38 ]
Post subject:  Re: Chalet School Recipe Book

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?)

Author:  Mia [ 28 Oct 2018, 00:11 ]
Post subject:  Re: Chalet School Recipe Book

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.

Author:  Lotte [ 28 Oct 2018, 09:59 ]
Post subject:  Re: Chalet School Recipe Book

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!)

Author:  lizco [ 28 Oct 2018, 23:13 ]
Post subject:  Re: Chalet School Recipe Book

………….. and the right sort of cloves!

Author:  Lotte [ 29 Oct 2018, 09:47 ]
Post subject:  Re: Chalet School Recipe Book

Is Lintons the book where Joyce makes sulphur buns?

Author:  KB [ 29 Oct 2018, 10:40 ]
Post subject:  Re: Chalet School Recipe Book

Lotte wrote:
Is Lintons the book where Joyce makes sulphur buns?


No, that's Jo Returns.

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