Susan Penny

Home Blog Page 6

Margarine for the quintessential 60s housewife

 

Susan Penny reflects on her childhood baking experiences
My first ever sponge cake was made for a Stork margarine/ MacDougall’s flour baking competition at school. Although my rather uneven, slightly burnt offering didn’t win, it did get me a highly commended certificate, and a desire to improve my cooking skills.
As a child I remember my mum using Stork to make cakes. I particularly loved her English Madeleines: a soft sponge cooked in Dariole moulds, smothered in jam, rolled in coconut, with a cherry placed on the top. Stork made the perfect sponge, and in my eyes mum was the quintessential 60s housewife, using soft margarine instead of butter. I had assumed that Stork was new: a modern product for the modern housewife. So, when I checked, I was surprised to find that Stork has been on British shelves for over 90 years. In fact, it was launched in Britain during the 1920s, but it took the Second World War, when rationing was introduced, to make Stork a household name. The Stork Cookery Service advised housewives on home cooking. Recipes for meat-free meals, sugar-free cakes and puddings, and ways of using up what they could grow and forage to feed their hungry families.
In 1955 when ITV was launched, Stork started to advertise on commercial television. This boosted popularity and it suddenly became a household name.  The following year Stork launched The Wives Club gaining 191,000 members in the first year. By the mid-1960s, a quarter of a million women were enjoying the advice given on cooking, catering, and shared recipes. So what about McDougall’s self-raising flour? In 1864 the McDougall brothers developed and produced a patent substitute for yeast. This was added to their flour. It revolutionised home baking, and made McDougall’s a household name.
I take comfort in knowing that generations of women have made their cakes with soft margarine. I might not be a trail blazer, and neither was my mum, but the next time I cook with Stork or McDougall’s flour I know I will be adding a lot of history to my cake.
Find the full recipe here

Editor’s Weekend Tip No 1



Susan Penny picks up some cones and a bargain

With the weather forecast looking good this weekend, now might be a good time to take the kids out into the woods foraging for fir cones. Once collected, leave them somewhere warm to dry out for a few days. Then, using white acrylic paint, dab the edges of each cone with paint and sprinkle with silver glitter. Leave to dry for a few hours, then arrange in a glass bowl and place on the table, or you could wrap wire around the base of each cone and attach them to your Christmas tree. The lovely green bowl came from our local charity shop for just 20p. I love a bargain. Have a fun weekend whatever you are crafting.

Stitch Papercut Hearts

0



When I visited Odense in Denmark a few years ago, I was inspired by the wonderful papercuts by the writer Hans Christian Anderson. It seems he was an addict to paper. He wrote on it, he drew on it – and he cut it. Just like a potter uses clay or a sculptor uses stone, so he used paper as an expression of his storytelling.
There is no direct connection between his papercuts and his penned stories, but each papercut was accompanied by a fantastic tale, cut using his monstrous scissors and paper taken from a bag that went everywhere with him. At the end of the cutting session, he would unfold the paper and show his amazed audience what he had created.
 Hans Christian Andersen wrote 169 fairy tales in his lifetime. My favourites are: The Little Mermaid, The Princess and the Pea, The Snow Queen, The Fir Tree, The Little Match Girl, The Emperor’s New Clothes and Thumbelina.
Although Hans Christian Anderson died in 1875, his stories are still read by parents and children everywhere. His little house in Odense is a wonderful place to visit, and his papercuts, which are truly amazing, can be viewed on the Odense Museum website if you can’t make the journey to Denmark.
Hans Christian Andersen was born April 2nd, 1805 in Odense, Denmark. He died August 4th 1875 in Copenhagen, Denmark.
Make these charming hearts in time for Christmas, find the project here.

Christmas Candy Canes

Every year, when the first striped, sugary candy canes appear in the shops, I think of Christmases past. Fun filled times spent in New York come to mind, surrounded by jolly Santas; twinkling, fairy lit trees; carriage rides through central park; ice skating in the open air; the magic of Hamleys toy shop; and the taste of sticky, peppermint flavoured candy on my lips.
So who invented the candy cane and what is its history? It is difficult to accurately write the story of this sweet confectionary; some facts seem plausible, while others are surely fantasy. What I can be sure of is that the candy cane has taken hundreds of years to develop into the sugary sticks we eat today. They first made an appearance in Europe during the seventeenth century, when special cookies and sweets were prepared as part of the Christmas festivities. During the 1670′s a German choirmaster, finding it difficult to keep children still during long nativity services, bent white sugar sticks into a shepherd’s staff and passed them out to the children. This custom spread through Europe and eventually it crossed the sea to America where fancy canes, still white, but decorated with sugar roses were handed out as part of religious services at Christmas time.

Candy Canes blog

Looking back through the surprisingly vast quantity of material written about candy canes, the first historical reference of it appearing in America is in 1847, when a German immigrant called August Imgard, decorated the tree in his Ohio home with pure white candy canes. No one knows who actually invented the stripes in the cane, but Christmas cards prior to 1900 show all-white candy canes, whereas cards after 1900 are striped. Around the same time a candy maker in Indiana is said to have designed a red and white striped cane that told the real story of Christmas – the virgin birth.
There are numerous legends and myths surrounding the candy cane, many with a religious twist. I like to think that the candy cane was a secret symbol of Christianity when Christians were oppressed and isolated. The cane held up the wrong way does look like ‘J’ for Jesus, and red and white stripes maybe represent Christ’s blood and purity. Likewise, the three stripes could symbolise the Holy Trinity, and the hardness of the candy could represent the foundations of the church being rock solid. I can find no actual historical evidence to support these theories, but I like to think that this humble confectionary maybe does have its roots in Christianity, and will make my Christmas ever more magical as I take the first pepperminty lick.
Knit some candy canes for Christmas, find the FREE pattern here.

Knit for Victory

0

 

Knit for Victory is a non-competitive vintage knitting challenge, which started on November 4th, and runs through until January 31st, 2014. You can make anything you like as long as it has a 1940s feel.  It could be a hat, gloves, or cardigan, in fact anything that takes your fancy!   And you don’t have to dress vintage everyday to appreciate the classic look of 1940s-inspired knitwear and join in the knitting fun!
The competition is being run by By Gum, By Golly, a Vintage blog written by the lovely Tasha. Finished projects will be shared on the Knit for Victory Flickr group, so there is no need to post your entry!  All final project photos must be on Flickr  by January 31st in order to be included in the final project lineup.
Great idea…Thank you Tasha. Look forward to seeing all the entries in the new year.

Newbie Denman tutor Joanna Heptinstall joins Mary Berry, Linda Barker and May Martin at WI HQ

tutor strip

You know how autumn has that tingling anticipation? New term, new school shoes, new timetable… As October approached, I was ticking off days before my first ever stint as tutor of the How to Cover a Traditional Lampshade course at the Women’s Institute’s flagship centre of education, Denman College.
Denman was founded in 1948 in an era of optimism and new independence for women by the National Federation of Women’s Institutes at the elegant Oxfordshire 17th century manor house, Marcham Park. Its purpose was to “assist us to do the things we want to do…read books, enjoy music, grow flowers or vegetables well, decorate a house, do needlework, bring up children, and understand engines or the stars, or the laws of health and much else.”
Today it’s pretty much doing the same, offering day schools and residential courses to WI members and non-members alike in craft, cookery and lifestyle. Denman’s tutors include some of the best in their fields: food writer (and TV chef) Mary Berry, interior designer (and TV personality) Linda Barker and the BBC’s British Sewing Bee’s May Martin. And now me…
Read more about Joanna Heptinstall’s adventures at Denman College

Plum Jam

When I was a child I liked to visit my gran in late summer for afternoon tea: fresh bread and home-made jam, sticky buns and seed cake. For me, the favourite part of the visit was exploring her garden. Out from under the watchful eyes of the adults I would find amazing places to sit and dream. The long grass next to the enormous oak gave me shelter from the sun, whilst under the lilac tree, next to the lavender walk; I could breathe in the heady smell of summer and listen to the bees working hard to make honey before autumn.  Like most little girls I dreamt of meeting a handsome prince, and walking down the aisle wearing a beautiful dress and carrying a bouquet of roses, lavender and lilac. But my favourite place in the garden was always under the heavily-laden Victoria plum tree: the sweetness of the ripe plums filled the air, and even before I put the fruit to my lips, I could taste the rich, sugariness of the sun ripened fruit. My love affair with plums has continued to this day: plum jam spread thickly on toast or crusty bread is still impossible to resist.
Find the full recipe here – you can download it too.

Food for Free



I have always liked the idea of food for free: so this summer whilst on holiday in Cornwall, I couldn’t resist foraging for hips from the heavily- laden rose bushes in the woods around the property where we were staying. Rose hips are the cherry-sized red fruit of the rose bush, stuffed with vitamin C, and left behind when the bloom dies away. Nearly all rose bushes produce hips, but the wild variety, without pesticides and left to ripen in the summer sun, undoubtedly have the best flavour. I like to pick the fruit when it is fully-red but not over-ripe. Although as I only had a small time window in Cornwall, the hips I used for this batch of jelly were not the darkest red I have ever used, but the jelly tasted just as good and set really well. Be warned: the pips in the hips are covered in small hairs which can cause irritation, so for this reason I prefer to make jelly rather than jam, where the pips are strained out of the final preserve. Find the full recipe here – you can download it too.