March 2003 Archives

The following recipe for "Paradise Pudding" has been reproduced with the kind permission of the "Friends of Metheringham Airfield". It appears in the March issue of their Newsletter.

The recipe was one of many produced by the Ministry of Food during World War II to promote the use of dried eggs.

Ingredients:-
3 level tablespoons of dried eggs
6 ozs flour
5 level teaspoons baking powder
2 ozs fat
2 ozs sugar
a little milk
6 tablespoons water
vanilla essence

Mix eggs dry with flour, salt and baking powder and add to creamed fat and sugar, alternately with milk and water to make soft consistency. Stir in vanilla. Pour into a greased basin, cover and steam for 1 hour. Serve with jam or chocolate sauce.
According to the "Friends of Metheringham Airfield" Newsletter, this is one of the better recipes for using dried eggs.

Sounds great!

Do you have a favourite old recipe that you are prepared to share with our readers? If so, why not send a copy to the Editor?

First Published: MACLA Newsletter Issue 10 - Spring 2003

Seconds, minutes, hours, days,
Time ticks our lives away.
Newborn babe, toddler, child,
Then- adolescent - wild?
Adult - husband, wife.
Old age, death. That's life.

Monday morning
Another working week dawning.
Weekends bring relief.
Relax, catch up, sleep.

Then the years have passed us by.
Work is only one part of life.
So much to do, so little time.
A lot to see before decline.

Take time to "stand and stare",
Before it's too late to share -
Happiness in many things,
That only "taking time" can bring.

P.S.
These thoughts may sound morbid -
A Leisure Centre could stop us from becoming torpid?

by Jill Spooner

First published in MACLA News Magazine No. 10 Spring 2005