ON BEING A GOURMET COOK – OR NOT

When Josh and I got married in 1956, I had two dishes in my repertoire – a simple omelette and minestrone soup. My mother was a plain cook, with a very limited range of dishes – cold fried fish on Friday night, cholent on Saturday and braised or roast beef or boiled chicken on other days. Our main meal was at lunchtime – our dinner –-always a rushed meal, because my father and older sisters had only half an hour for lunch and I had to get back to school. For supper we had egg on toast or sardines on toast so I should add those to my range of expertise and of course from my student days baked beans on toast. Josh on the other hand came from a family of good cooks – his paternal grandfather had been a baker in Poland – and so Josh was a much better cook than I.

I gradually extended my range with the help of recipes in newspapers and magazines but then, when I finished my second post as a house physician and was five months pregnant with Simon, I decided to take a 6 week full time Good Housekeeping Cookery Course held in basement kitchens in Mayfair. It was an excellent course ranging from the simplest dishes – how to boil an egg or mash a potato – to Black Forest Gateaux and a range. of various loaves of bread.

When you have four children, and two of them are ravenous boys, you go more for quantity than variety. I got used to serving a three course meal and then having the boys ask for a ‘sarnie’ – or two. They were still ‘starving’.

After I retired in 1991, I took a wide range of courses at Further Education Colleges including cooking. The very best was Joyce’s course (sadly she’s no longer with us) at Morley College. It was a ‘Cook and Eat’ course. You paid a modest sum for the ingredients that Joyce lugged in each week, and then you paired off to cook a three course meal. I think I took the course three times – Joyce had a huge variety of tried and tested recipes.

I only remember one absolute disaster.

We had one student who was always ahead of herself. Her task was to whip the cream for our Blackberry and Apple crumble and she’d got the cream prepared long before we were ready to sit down for our meal. I had to rush off for my Spanish lesson at the Mary Ward Centre in Queens Square and so was the first to be served with my desert.

I took a spoonful and spat it out. I was sure it was poisoned. The salt and sugar – both white granules – were kept in glass jars and she hadn’t bothered to check the labels. She’d used salt instead of sugar and in that concentration the salted cream tasted vile. Probably a very primitive response to ingredients that – certainly in that quantity – are bad tor us.

I thank all those lovely people who wrote and commented on my memoir ‘Woman in White Coat’

‘Woman in White Coat – the memoir of girl growing up the East End making good.

Woman in a White Coat paperback

Buy it on Kindle at £2.99 or as a paperback on Amazon at £9.99

http://bit.ly/Woman_in_a_White_Coat

 

 

Recipe for my favourite fruit cake

Note how the fruit has remained evenly distributed

Grease and line the bottom of a large loaf tin Continue reading ON BEING A GOURMET COOK – OR NOT