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.
Buy it on Kindle at £2.99 or as a paperback on Amazon at £9.99
Recipe for my favourite fruit cake
Grease and line the bottom of a large loaf tin
255 gm margarine/ butter
210 gm sugar
300 gm self raising flour weighed into medium bowl
600 gm mixed fruit
90 gm chopped glacé cherries – about 16
45 gm ground almonds
25 gm chopped nuts
Mix in largest bowl with a little of the flour to prevent fruit falling to the bottom of the cake
21 whole blanched almonds to decorate
1 miniature Cointreau (50ml), brandy, rum, Drambuie, sherry or Grand Marnier etc
Cream margarine/ butter and sugar
Add eggs gradually with the flour
Add fruit to cake mix and mix gently but well
Add a little milk if too stiff
Put in tin and smooth
Decorate with 3 rows of whole almonds – about 21
Bake 160°C for 1hr 30mins
Turn out when cool
Pierce bottom in several places with skewer
Pour over Cointreau, Drambuie, brandy or rum etc