Oh Larry cake and freshly baked doughnuts with lots of jam inside and covered in sugar! We would collect them from the bakery just before tea! Memories of the War years. Ann Sent from my iPad > On 23 Jul 2015, at 16:11, Joan Van Daalen via <[email protected]> wrote: > > If you Google lardy cake, recipes come up and I plan to try one this weekend. The BBC site looks to be the best one. > > Joan > > -----Original Message----- > From: [email protected] [mailto:[email protected]] On Behalf Of Mike Wells via > Sent: July 23, 2015 2:34 AM > To: [email protected] > Subject: [LIN] Lardy Cake > > I grew up in Wantage, Berks in the 50's while it was still in Berks!! We had a great baker just off the Market Square. About once a month he would make lardy cakes but they would only tell the really local regulars when they were to be made. They also knew how many were in the family and you were only allowed one sector for each person. > Depending on the day either Mum or I were in the queue outside the bakery at opening time. Mum then kept the pieces warm till Dad came home from work (and me from school if it was a school day) for dinner at lunchtime. That was a real treat. > All the other things that have been discussed recently were part of my growing up too but lardy cake day beat them all!! > I am now in my 70's and live in New Zealand so no lardy cake!! However we do have "lots" of Yorkshire Pudding. My wife is a dab hand at making it, a failure is very, very rare. We have a decent sized baking tray between us now that the children have left home (we don't have it very often!!); sometimes with sausages. Toad in the Hole is my favourite way of having sausages (again we don't have it very often). > No wonder I can't keep my weight down!! > When we visit the UK our son or my wife's brother-in-law makes sure we have roast beef and Yorkshire pudding. BUT it is those little things, nice in their own way but not the same. > This has got me salivating, must get my wife on to it soon. > Mike > Kawerau 3127 > New Zealand > [email protected] > > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message > > > > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

I have to agree with you Nivard, there is always the delete button, but back to the puds, my mother used to make a large yorkshire in a meat tin, then after it was cooked, it was cut into enough pieces to feed all the family, but it was always served with the meat and veg, it was not until I used to take our own family to Filey, where my brother lived with his Yorkshire wife, who always served the Yorkshire separately with lots of onion gravy, this was often followed by pigs trotters with tates and all sorts of veg. Yes we used to have nearly all the aforementioned school puds, but the one that I disliked the most was FROGS SPAWN, even though we sometimes use to get a very small teaspoon of jam with it. I think that it is sometimes forgotten that most of us are talking about before, and during the WW" years, which must be quite confusing to the younger listers. Bazza On 23 July 2015 at 13:49, Peter Atkinson via <[email protected]> wrote: > Oven bottom cakes are known on Tyneside as ''Stottie Cakes'', wonderful. > Best to have with slices of ham and peas pudding. I don't think many people > still make them at home, however we get them from Greggs the bakers, a UK > national company which originally started in Newcastle on Tyne. For some > unknown reason they are not produced in Yorkshire, Lancashire or anywhere > south. We often buy half a dozen and take them to friends in St. Albans, > where most are put in the freezer for later use. > > Peter > Newcastle upon Tyne > > > > > ======================================== > Message Received: Jul 22 2015, 10:48 AM > From: "Dorothy Wainwright via" > To: "'Darren Wheatley'" , [email protected] > Cc: > Subject: Re: [LIN] Admin. note: What's cooking > > My very Yorkshire grandmother, who lived in Bradford, used to make 'oven > bottom cake' when she was baking bread. > Rolled out bread dough, covered in sliced apples and sprinkled with brown > sugar, baked as the name implies on the oven bottom. > A bit like a pizza, but a sweet pudding - eat hot or cold with cream or > top-of-the-milk. > Makes my mouth water to remember it. > Dorothy > > -----Original Message----- > From: [email protected] > [mailto:[email protected]] On Behalf Of Darren Wheatley > via > Sent: 22 July 2015 10:04 > To: pamela.baillie1; [email protected] > Subject: Re: [LIN] Admin. note: What's cooking > > Coming from Wiltshire as I do, Lardy Cake was a common treat. Dense bread, > full of lard and fruit, and covered in a crust of baked sugar, best eaten > warm. > > Very tasty, but very bad for you! > > Have a look at http://en.wikipedia.org/wiki/Lardy_cake > > There is a link to a recipe at the bottom. > > > Sent from my iPad > > > On 22 Jul 2015, at 09:37, pamela.baillie1 via > wrote: > > > > > > Lardy cake, my Aunt used to bring them up from a shop in Thame - Morse > > country for those who watch it. Never saw it in Lincs but very moreish > > mmm all this talk of food maybe we should become the gastro group > > > > > > > > Sent from Samsung tablet > > > > > > -------- Original message -------- > > From: Nivard Ovington via > > Date: 22/07/2015 09:20 (GMT+00:00) > > To: [email protected] > > Subject: Re: [LIN] Admin. note: What's cooking > > > > Hi Jay > > > > Bread & butter pudding I would say was nationwide, not regional at all > > > > Currants yes, but never fruit in the base, that would be a different > > pud entirely > > > > It doesn't seem so long ago that a meal consisted of meat and two or > > more veg, followed by a pudding, it simply wasn't a meal with a > > pudding of some sort, rice pud, bread & butter, tapioca (frogs spawn), > > semolina, rhubarb & custard, apple pie, steam pudding, egg custard, > > the list was long > > > > I don't know about others but puddings do not seem to be the every > > fodder they once were > > > > Nivard Ovington in Cornwall (UK) > > > >> On 22/07/2015 09:06, Sinebeg via wrote: > >> Is 'bread and butter' pud a Lincolnshire or Yorkshire thing? > >> > >> My mum used to make it with bread (usually a few days old) baked in > >> custard, sometimes with fruit in the base (tinned peaches). > >> > >> Jay > > > > ------------------------------- > > To unsubscribe from the list, please send an email to > > [email protected] with the word 'unsubscribe' without > > the quotes in the subject and the body of the message > > > > ------------------------------- > > To unsubscribe from the list, please send an email to > > [email protected] with the word 'unsubscribe' without > > the quotes in the subject and the body of the message > > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message > > > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message >

If we can get away from food for a bit, here's a problem for someone who has access to the parish registers for Middle Rasen and/or North Somercotes. A number of on-line family trees show Joseph Dopson (Dobson?) baptised Feb 16 1783 in North Somercotes and even include an image from the register; I suspect this to be an error because the LFHS CD for Louthesk Baptisms and Burials does not show this event. It seems likely that the error has been copied from an original mistake without independent checking - surely the first rule of the serious genealogist. I believe that this baptism occurred in Middle Rasen. Unfortunately the CD for Westwold Deanery is yet to be published and for some reason the PR's for Middle Rasen ares not available on Lincstothepast website. Can someone help me out here?

Oven bottom cakes are known on Tyneside as ''Stottie Cakes'', wonderful. Best to have with slices of ham and peas pudding. I don't think many people still make them at home, however we get them from Greggs the bakers, a UK national company which originally started in Newcastle on Tyne. For some unknown reason they are not produced in Yorkshire, Lancashire or anywhere south. We often buy half a dozen and take them to friends in St. Albans, where most are put in the freezer for later use. Peter Newcastle upon Tyne ======================================== Message Received: Jul 22 2015, 10:48 AM From: "Dorothy Wainwright via" To: "'Darren Wheatley'" , [email protected] Cc: Subject: Re: [LIN] Admin. note: What's cooking My very Yorkshire grandmother, who lived in Bradford, used to make 'oven bottom cake' when she was baking bread. Rolled out bread dough, covered in sliced apples and sprinkled with brown sugar, baked as the name implies on the oven bottom. A bit like a pizza, but a sweet pudding - eat hot or cold with cream or top-of-the-milk. Makes my mouth water to remember it. Dorothy -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Darren Wheatley via Sent: 22 July 2015 10:04 To: pamela.baillie1; [email protected] Subject: Re: [LIN] Admin. note: What's cooking Coming from Wiltshire as I do, Lardy Cake was a common treat. Dense bread, full of lard and fruit, and covered in a crust of baked sugar, best eaten warm. Very tasty, but very bad for you! Have a look at http://en.wikipedia.org/wiki/Lardy_cake There is a link to a recipe at the bottom. Sent from my iPad > On 22 Jul 2015, at 09:37, pamela.baillie1 via wrote: > > > Lardy cake, my Aunt used to bring them up from a shop in Thame - Morse > country for those who watch it. Never saw it in Lincs but very moreish > mmm all this talk of food maybe we should become the gastro group > > > > Sent from Samsung tablet > > > -------- Original message -------- > From: Nivard Ovington via > Date: 22/07/2015 09:20 (GMT+00:00) > To: [email protected] > Subject: Re: [LIN] Admin. note: What's cooking > > Hi Jay > > Bread & butter pudding I would say was nationwide, not regional at all > > Currants yes, but never fruit in the base, that would be a different > pud entirely > > It doesn't seem so long ago that a meal consisted of meat and two or > more veg, followed by a pudding, it simply wasn't a meal with a > pudding of some sort, rice pud, bread & butter, tapioca (frogs spawn), > semolina, rhubarb & custard, apple pie, steam pudding, egg custard, > the list was long > > I don't know about others but puddings do not seem to be the every > fodder they once were > > Nivard Ovington in Cornwall (UK) > >> On 22/07/2015 09:06, Sinebeg via wrote: >> Is 'bread and butter' pud a Lincolnshire or Yorkshire thing? >> >> My mum used to make it with bread (usually a few days old) baked in >> custard, sometimes with fruit in the base (tinned peaches). >> >> Jay > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without > the quotes in the subject and the body of the message > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without > the quotes in the subject and the body of the message ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

I've tried it Bob, just doesn't come out the same! ( For me that is) Maybe I WILL give it another try ( VBG) Margaret ----- Original Message ----- From: "BobJ via" <[email protected]> To: <[email protected]> Sent: Thursday, July 23, 2015 1:41 PM Subject: Re: [LIN] Curd cheesecake > If you can't get curd try using cottage cheese. > It comes out just as good.> > Bob.

Never liked rhubarb, although it grew profusely in our garden in Leicester. It's sour and bitter and ruins those other lovely fruits. Gooseberries (gusgogs) we also grew and I'm only partially fond of those. Love raspberries (grew those too) and strawberries along with almost all other fruits but don't ruin them with rhubarb! Nivard, your list of puddings sounds like the ones we had for school dinners. Bread and butter pud especially horrible! - just bread, custard and a few sultanas and raisins, although I've heard of it being served in hotels with flavouring such as spices, sherry etc. for the Americans who are supposed to love it. Even my Mum didn't like it and she reckoned she'd usually eat anything. (Mind you, I only discovered the existence of hard-boiled eggs at school as Mum didn't like them so we never had them at home. I don't like them either but love a soft-boiled egg for breakfast.) On visits to England we found cafes in the shops served only those stodgy puds for dessert, even quite recently. Here in Oz we only have light sweets offered; no one would be likely to eat those puds. Jan Marchant > Date: Wed, 22 Jul 2015 14:01:00 +0100 > To: [email protected] > Subject: Re: [LIN] Admin. note: What's cooking > From: [email protected] > > > > Rhubarb, so easy to grow in garden. I have mine as crumble or stewed, add it to gooseberries or raspberries or strawberries for a good crumble or, even better soak over night with sugar and whisky > > Sent from Samsung tablet > > > -------- Original message -------- > From: Sinebeg via <[email protected]> > Date: 22/07/2015 11:28 (GMT+00:00) > To: Dorothy Wainwright <[email protected]>, [email protected] > Subject: Re: [LIN] Admin. note: What's cooking > > Oooohhhh rhubarb!! I LOVE rhubarb but have not had any for years..... > must see if I can get some at the supermarket > > Jay > > > > >> > >> -------- Original message -------- > >> From: Nivard Ovington via <[email protected]> > >> Date: 22/07/2015 09:20 (GMT+00:00) > >> To: [email protected] > >> Subject: Re: [LIN] Admin. note: What's cooking > >> > >> Hi Jay > >> > >> Bread & butter pudding I would say was nationwide, not regional at all > >> > >> Currants yes, but never fruit in the base, that would be a different > >> pud entirely > >> > >> It doesn't seem so long ago that a meal consisted of meat and two or > >> more veg, followed by a pudding, it simply wasn't a meal with a > >> pudding of some sort, rice pud, bread & butter, tapioca (frogs spawn), > >> semolina, rhubarb & custard, apple pie, steam pudding, egg custard, > >> the list was long > >> > >> I don't know about others but puddings do not seem to be the every > >> fodder they once were > >> > >> Nivard Ovington in Cornwall (UK) > >> > >>> On 22/07/2015 09:06, Sinebeg via wrote: > >>> Is 'bread and butter' pud a Lincolnshire or Yorkshire thing? > >>> > >>> My mum used to make it with bread (usually a few days old) baked in > >>> custard, sometimes with fruit in the base (tinned peaches). > >>> > >>> Jay > >> ------------------------------- > >> To unsubscribe from the list, please send an email to > >> [email protected] with the word 'unsubscribe' without > >> the quotes in the subject and the body of the message > >> > >> ------------------------------- > >> To unsubscribe from the list, please send an email to > >> [email protected] with the word 'unsubscribe' without > >> the quotes in the subject and the body of the message > > > > ------------------------------- > > To unsubscribe from the list, please send an email to > > [email protected] with the word 'unsubscribe' without the > > quotes in the subject and the body of the message > > > > ------------------------------- > > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message > > > > > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message > > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

Bread & Butter Pud.with Currants. Yes Nivard that's the way Mum used to make it. Funny thing last year while on a cruise to New Zealand they had it on the menu & proved very popular. By the amount served, Well I for one had it on several days. Yum by gum. Regards Arthur South Australia http://allrecipes.com.au/recipe/9457/traditional-bread---butter-pudding.aspx On 22 July 2015 at 17:50, Nivard Ovington via <[email protected]> wrote: > Hi Jay > > Bread & butter pudding I would say was nationwide, not regional at all > > Currants yes, but never fruit in the base, that would be a different pud > entirely > > It doesn't seem so long ago that a meal consisted of meat and two or > more veg, followed by a pudding, it simply wasn't a meal with a pudding > of some sort, rice pud, bread & butter, tapioca (frogs spawn), semolina, > rhubarb & custard, apple pie, steam pudding, egg custard, the list was > long > > I don't know about others but puddings do not seem to be the every > fodder they once were > > Nivard Ovington in Cornwall (UK) > > On 22/07/2015 09:06, Sinebeg via wrote: > > Is 'bread and butter' pud a Lincolnshire or Yorkshire thing? > > > > My mum used to make it with bread (usually a few days old) baked in > > custard, sometimes with fruit in the base (tinned peaches). > > > > Jay > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message >

Dear Scrooge ;-) I confess I am feeling rather sorry for you What a chore it must be to press delete Nivard Ovington in Cornwall (UK) On 23/07/2015 11:47, Peter Dooley via wrote: > I don't want to seem like Scrooge but we seem to be going off into a > nostalgia cookery corner for rather a long time. And they are no longer > Lincs even related recipes. > > Regards > > Peter >

How about a change of direction but still ancestry linked! Whilst researching my maternal line TINGEY, (Cambs and Beds), I found a long line of butchers. This is most definitely is at odds with me as a vegetarian, but on the other hand and still on my maternal line ISAACS, I found a glass cutter/glass dealer and feel sure that is in my blood as I love and do stained glass as a hobby. Have any links with past family members surprisingly shown up in hobbies, work etc? Barbara. Sent from my iPad > On 23 Jul 2015, at 11:47, Peter Dooley via <[email protected]> wrote: > > I don't want to seem like Scrooge but we seem to be going off into a > nostalgia cookery corner for rather a long time. And they are no longer > Lincs even related recipes. > > Regards > > Peter > > On 23 July 2015 at 08:30, pamela.baillie1 via <[email protected]> > wrote: > >> >> One man's meat.... Long live rhubarb. >> The old puds can't beat 'em. No obese kids in our school back then. >> >> >> >> Sent from Samsung tablet >> >> >> -------- Original message -------- >> From: Jan Marchant via <[email protected]> >> Date: 23/07/2015 04:03 (GMT+00:00) >> To: [email protected] >> Subject: Re: [LIN] Admin. note: What's cooking >> >> Never liked rhubarb, although it grew profusely in our garden in >> Leicester. It's sour and bitter and ruins those other lovely fruits. >> Gooseberries (gusgogs) we also grew and I'm only partially fond of those. >> Love raspberries (grew those too) and strawberries along with almost all >> other fruits but don't ruin them with rhubarb! >> >> Nivard, your list of puddings sounds like the ones we had for school >> dinners. Bread and butter pud especially horrible! - just bread, custard >> and a few sultanas and raisins, although I've heard of it being served in >> hotels with flavouring such as spices, sherry etc. for the Americans who >> are supposed to love it. Even my Mum didn't like it and she reckoned she'd >> usually eat anything. (Mind you, I only discovered the existence of >> hard-boiled eggs at school as Mum didn't like them so we never had them at >> home. I don't like them either but love a soft-boiled egg for breakfast.) >> On visits to England we found cafes in the shops served only those stodgy >> puds for dessert, even quite recently. Here in Oz we only have light sweets >> offered; no one would be likely to eat those puds. >> >> Jan Marchant >> >> >>> Date: Wed, 22 Jul 2015 14:01:00 +0100 >>> To: [email protected] >>> Subject: Re: [LIN] Admin. note: What's cooking >>> From: [email protected] >>> >>> >>> >>> Rhubarb, so easy to grow in garden. I have mine as crumble or stewed, >> add it to gooseberries or raspberries or strawberries for a good crumble >> or, even better soak over night with sugar and whisky >>> >>> Sent from Samsung tablet >>> >>> >>> -------- Original message -------- >>> From: Sinebeg via <[email protected]> >>> Date: 22/07/2015 11:28 (GMT+00:00) >>> To: Dorothy Wainwright <[email protected]>, [email protected] >>> Subject: Re: [LIN] Admin. note: What's cooking >>> >>> Oooohhhh rhubarb!! I LOVE rhubarb but have not had any for years..... >>> must see if I can get some at the supermarket >>> >>> Jay >>> >>>> >>>>> >>>>> -------- Original message -------- >>>>> From: Nivard Ovington via <[email protected]> >>>>> Date: 22/07/2015 09:20 (GMT+00:00) >>>>> To: [email protected] >>>>> Subject: Re: [LIN] Admin. note: What's cooking >>>>> >>>>> Hi Jay >>>>> >>>>> Bread & butter pudding I would say was nationwide, not regional at all >>>>> >>>>> Currants yes, but never fruit in the base, that would be a different >>>>> pud entirely >>>>> >>>>> It doesn't seem so long ago that a meal consisted of meat and two or >>>>> more veg, followed by a pudding, it simply wasn't a meal with a >>>>> pudding of some sort, rice pud, bread & butter, tapioca (frogs spawn), >>>>> semolina, rhubarb & custard, apple pie, steam pudding, egg custard, >>>>> the list was long >>>>> >>>>> I don't know about others but puddings do not seem to be the every >>>>> fodder they once were >>>>> >>>>> Nivard Ovington in Cornwall (UK) >>>>> >>>>>> On 22/07/2015 09:06, Sinebeg via wrote: >>>>>> Is 'bread and butter' pud a Lincolnshire or Yorkshire thing? >>>>>> >>>>>> My mum used to make it with bread (usually a few days old) baked in >>>>>> custard, sometimes with fruit in the base (tinned peaches). >>>>>> >>>>>> Jay >>>>> ------------------------------- >>>>> To unsubscribe from the list, please send an email to >>>>> [email protected] with the word 'unsubscribe' without >>>>> the quotes in the subject and the body of the message >>>>> >>>>> ------------------------------- >>>>> To unsubscribe from the list, please send an email to >>>>> [email protected] with the word 'unsubscribe' without >>>>> the quotes in the subject and the body of the message >>>> >>>> ------------------------------- >>>> To unsubscribe from the list, please send an email to >>>> [email protected] with the word 'unsubscribe' without >> the >>>> quotes in the subject and the body of the message >>>> >>>> ------------------------------- >>>> To unsubscribe from the list, please send an email to >> [email protected] with the word 'unsubscribe' without the >> quotes in the subject and the body of the message >>>> >>> >>> >>> ------------------------------- >>> To unsubscribe from the list, please send an email to >> [email protected] with the word 'unsubscribe' without the >> quotes in the subject and the body of the message >>> >>> ------------------------------- >>> To unsubscribe from the list, please send an email to >> [email protected] with the word 'unsubscribe' without the >> quotes in the subject and the body of the message >> >> >> ------------------------------- >> To unsubscribe from the list, please send an email to >> [email protected] with the word 'unsubscribe' without the >> quotes in the subject and the body of the message >> >> ------------------------------- >> To unsubscribe from the list, please send an email to >> [email protected] with the word 'unsubscribe' without the >> quotes in the subject and the body of the message > > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

I don't want to seem like Scrooge but we seem to be going off into a nostalgia cookery corner for rather a long time. And they are no longer Lincs even related recipes. Regards Peter On 23 July 2015 at 08:30, pamela.baillie1 via <[email protected]> wrote: > > One man's meat.... Long live rhubarb. > The old puds can't beat 'em. No obese kids in our school back then. > > > > Sent from Samsung tablet > > > -------- Original message -------- > From: Jan Marchant via <[email protected]> > Date: 23/07/2015 04:03 (GMT+00:00) > To: [email protected] > Subject: Re: [LIN] Admin. note: What's cooking > > Never liked rhubarb, although it grew profusely in our garden in > Leicester. It's sour and bitter and ruins those other lovely fruits. > Gooseberries (gusgogs) we also grew and I'm only partially fond of those. > Love raspberries (grew those too) and strawberries along with almost all > other fruits but don't ruin them with rhubarb! > > Nivard, your list of puddings sounds like the ones we had for school > dinners. Bread and butter pud especially horrible! - just bread, custard > and a few sultanas and raisins, although I've heard of it being served in > hotels with flavouring such as spices, sherry etc. for the Americans who > are supposed to love it. Even my Mum didn't like it and she reckoned she'd > usually eat anything. (Mind you, I only discovered the existence of > hard-boiled eggs at school as Mum didn't like them so we never had them at > home. I don't like them either but love a soft-boiled egg for breakfast.) > On visits to England we found cafes in the shops served only those stodgy > puds for dessert, even quite recently. Here in Oz we only have light sweets > offered; no one would be likely to eat those puds. > > Jan Marchant > > > > Date: Wed, 22 Jul 2015 14:01:00 +0100 > > To: [email protected] > > Subject: Re: [LIN] Admin. note: What's cooking > > From: [email protected] > > > > > > > > Rhubarb, so easy to grow in garden. I have mine as crumble or stewed, > add it to gooseberries or raspberries or strawberries for a good crumble > or, even better soak over night with sugar and whisky > > > > Sent from Samsung tablet > > > > > > -------- Original message -------- > > From: Sinebeg via <[email protected]> > > Date: 22/07/2015 11:28 (GMT+00:00) > > To: Dorothy Wainwright <[email protected]>, [email protected] > > Subject: Re: [LIN] Admin. note: What's cooking > > > > Oooohhhh rhubarb!! I LOVE rhubarb but have not had any for years..... > > must see if I can get some at the supermarket > > > > Jay > > > > > > > >> > > >> -------- Original message -------- > > >> From: Nivard Ovington via <[email protected]> > > >> Date: 22/07/2015 09:20 (GMT+00:00) > > >> To: [email protected] > > >> Subject: Re: [LIN] Admin. note: What's cooking > > >> > > >> Hi Jay > > >> > > >> Bread & butter pudding I would say was nationwide, not regional at all > > >> > > >> Currants yes, but never fruit in the base, that would be a different > > >> pud entirely > > >> > > >> It doesn't seem so long ago that a meal consisted of meat and two or > > >> more veg, followed by a pudding, it simply wasn't a meal with a > > >> pudding of some sort, rice pud, bread & butter, tapioca (frogs spawn), > > >> semolina, rhubarb & custard, apple pie, steam pudding, egg custard, > > >> the list was long > > >> > > >> I don't know about others but puddings do not seem to be the every > > >> fodder they once were > > >> > > >> Nivard Ovington in Cornwall (UK) > > >> > > >>> On 22/07/2015 09:06, Sinebeg via wrote: > > >>> Is 'bread and butter' pud a Lincolnshire or Yorkshire thing? > > >>> > > >>> My mum used to make it with bread (usually a few days old) baked in > > >>> custard, sometimes with fruit in the base (tinned peaches). > > >>> > > >>> Jay > > >> ------------------------------- > > >> To unsubscribe from the list, please send an email to > > >> [email protected] with the word 'unsubscribe' without > > >> the quotes in the subject and the body of the message > > >> > > >> ------------------------------- > > >> To unsubscribe from the list, please send an email to > > >> [email protected] with the word 'unsubscribe' without > > >> the quotes in the subject and the body of the message > > > > > > ------------------------------- > > > To unsubscribe from the list, please send an email to > > > [email protected] with the word 'unsubscribe' without > the > > > quotes in the subject and the body of the message > > > > > > ------------------------------- > > > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message > > > > > > > > > ------------------------------- > > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message > > > > ------------------------------- > > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message > > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message

Not a Lincolnshire favourite as far as I know but one of my most favourites is Yorkshire Curd cheesecake!! Just in the mood for a big chunk now! You can't get the curds here to make it and can't be bothered to make my own, I know I'm a lazy cat! Margaret Taylor ( Port Perry.Ont.Can.)

Just to add my little bit of Lincs food to the heap.  What about 'Plain' pudding.  When we were young my father was very ill and of course we did not receive any Benefits in those days, so had to survive.  'Plain' pudding is just flour and water and possibly fat or lard.  This was then mixed into a dough, placed in a cloth and tied up and steamed until cooked.  We then had it as main course with veg and gravy or as a sweet with (oh luxury) soft brown sugar and butter.  I still remember the taste.  My wife will not make this for me!!!  I wonder why?Frank WilsonSpalding On Thursday, 23 July 2015, 7:16, Jan Marchant via <[email protected]> wrote: Now I know why we always used the back door at Mum's house. She was a yellow belly as was her father who lived with us. I started using the front door as I grew up and my friends all did in Leicester, but our neighbours all used the back door for most outings, eg. local shops, etc. Jan Marchant, now in Australia > Date: Sun, 19 Jul 2015 11:37:30 +0200 > To: [email protected]; [email protected] > Subject: Re: [LIN] Admin. note:  What's cooking > From: [email protected] > > Most Yorkshire folk ate the Yorkshire puds with gravy as a starter, then after that the main dinner of roast beef and veg. > We had a Yorkshire pudding tray similar to a modern muffin one but I think deeper and heavier. The old type are now no longer available unless passed down in the family. > > I'm now looking forward to todays dinner with Yorkshires, my wife is a great cook! > > Just to open a Lincs theme, were Lincs folk called ''Yellow Bellies''? > > Peter > Newcastle upon Tyne > > > ======================================== > Message Received: Jul 19 2015, 05:34 AM > From: "Linda Sokalofsky via" > To: [email protected] > Cc: > Subject: Re: [LIN] Admin. note:  What's cooking > > I have totally enjoyed reading this sharing of British customs...i.e. Roast > Beef & Yorkshire Pudding we call it in Canada. My mum whose Dad, Edward > Plowright from Wrangle, was born in Victoria B.C. She married my Dad, James > Vesey who immigrated as a baby with his Ipswich family and, I grew up with > roast beef and Yorkshire pudding served as the Sunday dinner meal. This > conversation makes me wonder which side of the family pushed this custom so > that our family, as I remember it, enjoyed the meal as a weekly tradition. > Mum, as far back as I can recall always made individual servings in a muffin > tin as I do. Kids love these and eat them like a dinner roll while adults > pour gravy into the hollow inside them...another good excuse to have more > gravy, I say. > The bottom of each of the muffin tins was sprayed with oil and then > drippings from the roast were poured in to cover the bottom of each portion. > The pan was placed in a hot oven until it smoked. Then the pudding batter > that had been beaten to death until it was filled with as much air as > possible was poured into each cup 2/3 full and the pan was placed back into > the oven for a half an hour until each puffed up and was baked enough so > that when taken out of the oven they were crisp on the outside and would > hold their shape. None ever went to waste. I would eat them cold. > I'm afraid I have let the tradition go the past few years...not that the > cooking is too much work but the smoke of the oven setting off the house > fire alarms, fires in the oven and the cleanup of the grease splattered oven > after throws a bucket of cold water on my good intentions... and I say, how > about we go out for dinner. > Linda > BC > Canada > > -----Original Message----- > From: [email protected] > [mailto:[email protected]] On Behalf Of lr_mills via > Sent: July-17-15 2:36 PM > To: [email protected] > Subject: [LIN] Admin. note: What's cooking > > Hi, Missing Lincs, > > I hope you will be having a traditional English Sunday supper some time > soon. It always takes my brain back in time to have the roast beef and > Yorkshire Pudding. Although I understand that in Yorkshire they call it > Belgian Pudding. Geordies always have to "do their own thing". My wife > does not like Yorkshire Pudding, but she cooks it for me anyway. An act of > love, I assume. Although she hated the way my mother over-cooked every beef > dish. I have overcome my preference for over-cooked beef, so we've both > changed. > > But Sunday dinners were a place to talk about family. Remember cousin > Gertie who got injured when she was eleven when that horse kicked her in > Bourne? Auntie Grace, who was at your wedding in Burwell? Don't you wish > you could ask some of those questions today? Find an older relative and ask > about her family. Did grandpa enlist with any of his kin for the Great War? > > And remember this page for food terms and items from the past: > > http://www.rootsweb.ancestry.com/~englin/foods.htm > > And if that brings back memories, shed a tear reading: > > http://www.rootsweb.ancestry.com/~englin/sayings.htm > > So, don't be AS Daft as a boiled owl. Share with us. Schedule a wife > sale for next month. What, we don't do those anymore? OK. > > Lou (list admin.) > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message > > > > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message > > > >  > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message                         ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

If you Google lardy cake, recipes come up and I plan to try one this weekend. The BBC site looks to be the best one. Joan -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Mike Wells via Sent: July 23, 2015 2:34 AM To: [email protected] Subject: [LIN] Lardy Cake I grew up in Wantage, Berks in the 50's while it was still in Berks!! We had a great baker just off the Market Square. About once a month he would make lardy cakes but they would only tell the really local regulars when they were to be made. They also knew how many were in the family and you were only allowed one sector for each person. Depending on the day either Mum or I were in the queue outside the bakery at opening time. Mum then kept the pieces warm till Dad came home from work (and me from school if it was a school day) for dinner at lunchtime. That was a real treat. All the other things that have been discussed recently were part of my growing up too but lardy cake day beat them all!! I am now in my 70's and live in New Zealand so no lardy cake!! However we do have "lots" of Yorkshire Pudding. My wife is a dab hand at making it, a failure is very, very rare. We have a decent sized baking tray between us now that the children have left home (we don't have it very often!!); sometimes with sausages. Toad in the Hole is my favourite way of having sausages (again we don't have it very often). No wonder I can't keep my weight down!! When we visit the UK our son or my wife's brother-in-law makes sure we have roast beef and Yorkshire pudding. BUT it is those little things, nice in their own way but not the same. This has got me salivating, must get my wife on to it soon. Mike Kawerau 3127 New Zealand [email protected] ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

Pleased to receive so many emails from Lincolnshire folks for a change. Sometimes it gets pretty quiet. Still searching my Dent folks from up Maltby le Marsh way and remembering a wonderful visit there a few years back. I have so enjoyed hearing of the food (especially the puddings) that have been shared. My favorite in Lincolnshire was sticky toffee pudding with custard~traditional deserts (puddings) are definitely my favorite. What would they have served in 1800? Sandra in WA state

Must have been  unlucky then, green spuds. Didn't  have school dinners until I went to high school and we had good meals mostly. Anyone out there went to Brigg High? Sent from Samsung tablet -------- Original message -------- From: Nivard Ovington via <[email protected]> Date: 23/07/2015 09:47 (GMT+00:00) To: [email protected] Subject: Re: [LIN] Admin. note: What's cooking Certainly those sort of puddings were churned out for school dinners (along with green mashed potato, never did work out how they got it as green as they did) but the school versions were a very pale imitation of home puddings As I say rhubarb was about the only one I was not that keen on We too were very lucky to have all manner of fruit in the garden, another long gone practice was the storing of fruit for leaner months, apples were picked and selected for no bruises, wrapped in newspaper and stored in racks made for the purpose, sort of a slatted chest of drawers, slatted so air could circulate, every now and then we were tasked with turning the apples and checking they were still OK, raspberries, gusgogs, logan berries, red & black currants were stored in kilner jars or made into jams, onions & red cabbage pickled, larger onions strung, carrots bunched The best jam I have ever tasted was my mums blackberry & apple jelly, I doubt I will ever find anything as good as that Nivard Ovington in Cornwall (UK) On 23/07/2015 04:03, Jan Marchant via wrote: > Never liked rhubarb, although it grew profusely in our garden in > Leicester. It's sour and bitter and ruins those other lovely fruits. > Gooseberries (gusgogs) we also grew and I'm only partially fond of > those. Love raspberries (grew those too) and strawberries along with > almost all other fruits but don't ruin them with rhubarb! > > Nivard, your list of puddings sounds like the ones we had for school > dinners. Bread and butter pud especially horrible! - just bread, > custard and a few sultanas and raisins, although I've heard of it > being served in hotels with flavouring such as spices, sherry etc. > for the Americans who are supposed to love it. Even my Mum didn't > like it and she reckoned she'd usually eat anything. (Mind you, I > only discovered the existence of hard-boiled eggs at school as Mum > didn't like them so we never had them at home. I don't like them > either but love a soft-boiled egg for breakfast.) On visits to > England we found cafes in the shops served only those stodgy puds for > dessert, even quite recently. Here in Oz we only have light sweets > offered; no one would be likely to eat those puds. > > Jan Marchant ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

I suspect that was due to the amount of walking and running around we did then, no computer games or facebook etc and very little TV We were out in the garden or fields until it got dark (and often beyond with a ticking off on our return) Kids are much more mollycoddled these days and don't seem to do a great deal outdoors Plus we had very little in the way of sweets, crisps or fizzy pop which was a rarish treat rather than every day as it seems it is these days for quite a few Nivard Ovington in Cornwall (UK) On 23/07/2015 08:30, pamela.baillie1 via wrote: > > One man's meat.... Long live rhubarb. > The old puds can't beat 'em. No obese kids in our school back then.

Certainly those sort of puddings were churned out for school dinners (along with green mashed potato, never did work out how they got it as green as they did) but the school versions were a very pale imitation of home puddings As I say rhubarb was about the only one I was not that keen on We too were very lucky to have all manner of fruit in the garden, another long gone practice was the storing of fruit for leaner months, apples were picked and selected for no bruises, wrapped in newspaper and stored in racks made for the purpose, sort of a slatted chest of drawers, slatted so air could circulate, every now and then we were tasked with turning the apples and checking they were still OK, raspberries, gusgogs, logan berries, red & black currants were stored in kilner jars or made into jams, onions & red cabbage pickled, larger onions strung, carrots bunched The best jam I have ever tasted was my mums blackberry & apple jelly, I doubt I will ever find anything as good as that Nivard Ovington in Cornwall (UK) On 23/07/2015 04:03, Jan Marchant via wrote: > Never liked rhubarb, although it grew profusely in our garden in > Leicester. It's sour and bitter and ruins those other lovely fruits. > Gooseberries (gusgogs) we also grew and I'm only partially fond of > those. Love raspberries (grew those too) and strawberries along with > almost all other fruits but don't ruin them with rhubarb! > > Nivard, your list of puddings sounds like the ones we had for school > dinners. Bread and butter pud especially horrible! - just bread, > custard and a few sultanas and raisins, although I've heard of it > being served in hotels with flavouring such as spices, sherry etc. > for the Americans who are supposed to love it. Even my Mum didn't > like it and she reckoned she'd usually eat anything. (Mind you, I > only discovered the existence of hard-boiled eggs at school as Mum > didn't like them so we never had them at home. I don't like them > either but love a soft-boiled egg for breakfast.) On visits to > England we found cafes in the shops served only those stodgy puds for > dessert, even quite recently. Here in Oz we only have light sweets > offered; no one would be likely to eat those puds. > > Jan Marchant

One man's meat.... Long live rhubarb. The old puds can't  beat  'em. No obese kids in our school back then.  Sent from Samsung tablet -------- Original message -------- From: Jan Marchant via <[email protected]> Date: 23/07/2015 04:03 (GMT+00:00) To: [email protected] Subject: Re: [LIN] Admin. note: What's cooking Never liked rhubarb, although it grew profusely in our garden in Leicester. It's sour and bitter and ruins those other lovely fruits. Gooseberries (gusgogs) we also grew and I'm only partially fond of those. Love raspberries (grew those too) and strawberries along with almost all other fruits but don't ruin them with rhubarb! Nivard, your list of puddings sounds like the ones we had for school dinners. Bread and butter pud especially horrible! - just bread, custard and a few sultanas and raisins, although I've heard of it being served in hotels with flavouring such as spices, sherry etc. for the Americans who are supposed to love it. Even my Mum didn't like it and she reckoned she'd usually eat anything. (Mind you, I only discovered the existence of hard-boiled eggs at school as Mum didn't like them so we never had them at home. I don't like them either but love a soft-boiled egg for breakfast.) On visits to England we found cafes in the shops served only those stodgy puds for dessert, even quite recently. Here in Oz we only have light sweets offered; no one would be likely to eat those puds. Jan Marchant > Date: Wed, 22 Jul 2015 14:01:00 +0100 > To: [email protected] > Subject: Re: [LIN] Admin. note: What's cooking > From: [email protected] > > > > Rhubarb, so easy to grow in garden. I have mine as crumble or stewed, add it to gooseberries or raspberries or strawberries for a good crumble or, even better soak over night with sugar and whisky > > Sent from Samsung tablet > > > -------- Original message -------- > From: Sinebeg via <[email protected]> > Date: 22/07/2015 11:28 (GMT+00:00) > To: Dorothy Wainwright <[email protected]>, [email protected] > Subject: Re: [LIN] Admin. note: What's cooking > > Oooohhhh rhubarb!! I LOVE rhubarb but have not had any for years..... > must see if I can get some at the supermarket > > Jay > > > > >> > >> -------- Original message -------- > >> From: Nivard Ovington via <[email protected]> > >> Date: 22/07/2015 09:20 (GMT+00:00) > >> To: [email protected] > >> Subject: Re: [LIN] Admin. note: What's cooking > >> > >> Hi Jay > >> > >> Bread & butter pudding I would say was nationwide, not regional at all > >> > >> Currants yes, but never fruit in the base, that would be a different > >> pud entirely > >> > >> It doesn't seem so long ago that a meal consisted of meat and two or > >> more veg, followed by a pudding, it simply wasn't a meal with a > >> pudding of some sort, rice pud, bread & butter, tapioca (frogs spawn), > >> semolina, rhubarb & custard, apple pie, steam pudding, egg custard, > >> the list was long > >> > >> I don't know about others but puddings do not seem to be the every > >> fodder they once were > >> > >> Nivard Ovington in Cornwall (UK) > >> > >>> On 22/07/2015 09:06, Sinebeg via wrote: > >>> Is 'bread and butter' pud a Lincolnshire or Yorkshire thing? > >>> > >>> My mum used to make it with bread (usually a few days old) baked in > >>> custard, sometimes with fruit in the base (tinned peaches). > >>> > >>> Jay > >> ------------------------------- > >> To unsubscribe from the list, please send an email to > >> [email protected] with the word 'unsubscribe' without > >> the quotes in the subject and the body of the message > >> > >> ------------------------------- > >> To unsubscribe from the list, please send an email to > >> [email protected] with the word 'unsubscribe' without > >> the quotes in the subject and the body of the message > > > > ------------------------------- > > To unsubscribe from the list, please send an email to > > [email protected] with the word 'unsubscribe' without the > > quotes in the subject and the body of the message > > > > ------------------------------- > > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message > > > > > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message > > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

I am enjoying this thread because it discusses the culture and habits of our ancestors: which is the whole reason I do genealogy: understanding their daily living. I live in the US, and yes, I make roast beef and yorkshire pudding once every couple months because my mom did because her mom did....this thread has given me much information and insight, and confirmed the other "sauces" for yorkshire pudding, such as raspberry vinegar, which I had never heard of until an older cousin told me that's the way his mother served it... On 7/23/15, Peter Dooley via <[email protected]> wrote: > I don't want to seem like Scrooge but we seem to be going off into a > nostalgia cookery corner for rather a long time. And they are no longer > Lincs even related recipes. > > Regards > > Peter > > On 23 July 2015 at 08:30, pamela.baillie1 via <[email protected]> > wrote: > >> >> One man's meat.... Long live rhubarb. >> The old puds can't beat 'em. No obese kids in our school back then. >> >> >> >> Sent from Samsung tablet >> >> >> -------- Original message -------- >> From: Jan Marchant via <[email protected]> >> Date: 23/07/2015 04:03 (GMT+00:00) >> To: [email protected] >> Subject: Re: [LIN] Admin. note: What's cooking >> >> Never liked rhubarb, although it grew profusely in our garden in >> Leicester. It's sour and bitter and ruins those other lovely fruits. >> Gooseberries (gusgogs) we also grew and I'm only partially fond of those. >> Love raspberries (grew those too) and strawberries along with almost all >> other fruits but don't ruin them with rhubarb! >> >> Nivard, your list of puddings sounds like the ones we had for school >> dinners. Bread and butter pud especially horrible! - just bread, custard >> and a few sultanas and raisins, although I've heard of it being served in >> hotels with flavouring such as spices, sherry etc. for the Americans who >> are supposed to love it. Even my Mum didn't like it and she reckoned >> she'd >> usually eat anything. (Mind you, I only discovered the existence of >> hard-boiled eggs at school as Mum didn't like them so we never had them >> at >> home. I don't like them either but love a soft-boiled egg for breakfast.) >> On visits to England we found cafes in the shops served only those stodgy >> puds for dessert, even quite recently. Here in Oz we only have light >> sweets >> offered; no one would be likely to eat those puds. >> >> Jan Marchant >> >> >> > Date: Wed, 22 Jul 2015 14:01:00 +0100 >> > To: [email protected] >> > Subject: Re: [LIN] Admin. note: What's cooking >> > From: [email protected] >> > >> > >> > >> > Rhubarb, so easy to grow in garden. I have mine as crumble or stewed, >> add it to gooseberries or raspberries or strawberries for a good crumble >> or, even better soak over night with sugar and whisky >> > >> > Sent from Samsung tablet >> > >> > >> > -------- Original message -------- >> > From: Sinebeg via <[email protected]> >> > Date: 22/07/2015 11:28 (GMT+00:00) >> > To: Dorothy Wainwright <[email protected]>, [email protected] >> > Subject: Re: [LIN] Admin. note: What's cooking >> > >> > Oooohhhh rhubarb!! I LOVE rhubarb but have not had any for years..... >> > must see if I can get some at the supermarket >> > >> > Jay >> > >> > > >> > >> >> > >> -------- Original message -------- >> > >> From: Nivard Ovington via <[email protected]> >> > >> Date: 22/07/2015 09:20 (GMT+00:00) >> > >> To: [email protected] >> > >> Subject: Re: [LIN] Admin. note: What's cooking >> > >> >> > >> Hi Jay >> > >> >> > >> Bread & butter pudding I would say was nationwide, not regional at >> > >> all >> > >> >> > >> Currants yes, but never fruit in the base, that would be a different >> > >> pud entirely >> > >> >> > >> It doesn't seem so long ago that a meal consisted of meat and two or >> > >> more veg, followed by a pudding, it simply wasn't a meal with a >> > >> pudding of some sort, rice pud, bread & butter, tapioca (frogs >> > >> spawn), >> > >> semolina, rhubarb & custard, apple pie, steam pudding, egg custard, >> > >> the list was long >> > >> >> > >> I don't know about others but puddings do not seem to be the every >> > >> fodder they once were >> > >> >> > >> Nivard Ovington in Cornwall (UK) >> > >> >> > >>> On 22/07/2015 09:06, Sinebeg via wrote: >> > >>> Is 'bread and butter' pud a Lincolnshire or Yorkshire thing? >> > >>> >> > >>> My mum used to make it with bread (usually a few days old) baked in >> > >>> custard, sometimes with fruit in the base (tinned peaches). >> > >>> >> > >>> Jay >> > >> ------------------------------- >> > >> To unsubscribe from the list, please send an email to >> > >> [email protected] with the word 'unsubscribe' >> > >> without >> > >> the quotes in the subject and the body of the message >> > >> >> > >> ------------------------------- >> > >> To unsubscribe from the list, please send an email to >> > >> [email protected] with the word 'unsubscribe' >> > >> without >> > >> the quotes in the subject and the body of the message >> > > >> > > ------------------------------- >> > > To unsubscribe from the list, please send an email to >> > > [email protected] with the word 'unsubscribe' without >> the >> > > quotes in the subject and the body of the message >> > > >> > > ------------------------------- >> > > To unsubscribe from the list, please send an email to >> [email protected] with the word 'unsubscribe' without the >> quotes in the subject and the body of the message >> > > >> > >> > >> > ------------------------------- >> > To unsubscribe from the list, please send an email to >> [email protected] with the word 'unsubscribe' without the >> quotes in the subject and the body of the message >> > >> > ------------------------------- >> > To unsubscribe from the list, please send an email to >> [email protected] with the word 'unsubscribe' without the >> quotes in the subject and the body of the message >> >> >> ------------------------------- >> To unsubscribe from the list, please send an email to >> [email protected] with the word 'unsubscribe' without the >> quotes in the subject and the body of the message >> >> ------------------------------- >> To unsubscribe from the list, please send an email to >> [email protected] with the word 'unsubscribe' without the >> quotes in the subject and the body of the message > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message >

I love the new thread. So many mouth watering old memories. Something I remember from those days is cocoa and sugar mixed together, put into a bit of paper and eaten from a finger which was licked and then dipped into it. Delicious. Maureen