Pemmican pemmicanised

Found in this comprehensive work aimed at serious travellers, explorers and survivalists - a letter about pemmican. The book is a two volume work, seemingly not transcribed at Google books, although it went through many editions: Hints to travellers: Organisation and equipment, scientific observations, health, sickness and injury. Edward Ayearst Reeves. (Royal Geographical Society, London, 1938.)

The typed letter headed What is pemmican? was a response to 'Questions & Answers' at the magazine Geographical of September 1998. It was sent in by one Alan Gurney from the  Isle of Islay.

Sir Alexander Mackenzie (1764-1820), the first European to cross the full width of North America, described pemmican as the food used by North American Indians on their travels. It was made from dried and pounded caribou meat mixed with an equal proportion of melted caribou fat. The resulting mixture was then packed into bags, eaten, uncooked, on the march. This high calorie convenience food was adopted by the North American fur traders on their long cross country travels. Pemmican -- made from beef rather than caribou -- heated in a Nansen cooked former the famous "hoosh" of Arctic and Antarctic explorers. The Bovril company made a man-pemmican (about half protein and half fat) and a dog pemmican (two thirds protein and a third fat). JD Beauvais of Copenhagen made two mixtures. The "Knud Rasmussen" containing meat, rice, vegetable and fat, packed into tins. The Amundsen containing dried meat powder, vegetables and fat, all pressed into cakes and wrapped in foil. As to taste, Mackenzie said that "time reconciles it to the palate," and Gino Watkins said that "it kept the body twitching but not the soul".

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Innkeeper John Fothergill lampooned

Found - in A Bunch of Blue Ribbons.A Volume of Cambridge Essays [Collected by I. Rose. London: Chapman & Hall, 1933] a satirical poem lampooning the celebrated innkeeper John Fothergill. Fothergill wrote a best-seller Diary of an Innkeeper and was known to Oxford students for his inn at Thame, frequented by, among others, most of the prominent members of  the Brideshead set. Oddly, he is unknown to Wikipedia but has a good entry in the DNB. His Diary was republished fairly recently by the Folio Society. A Bunch of Blue Ribbons was a sort of counter blast to a recent work Red Rags -a record of pet hatreds and aversions by bright young students at Oxford and Cambridge. This poem is in a chapter called A Sob Sister defends Oxford by Christopher Saltmarshe (a Cambridge poet also unknown to the all-knowing Wikipedia):

I am giving below a disgraceful and insulting lampoon which fell into my hands. The subject is an inn-keeper, whose name is dear to the immediate generation of Oxonians, which learnt to appreciate him as a host, an epicure and a gentleman. As an example of the depths of scurrility to which the enemies of Oxford can stoop I, as an old Cantab., believe these verses to be unparalleled.

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The Potato Man and the MP —a First World War Story

Discovered in the library of descendants of geneticist Dr. Redcliffe Salaman, author of The History and Social Influence of the Potato (1949 ) is the final volume of an Elzevier Press  edition of Lucan’s Pharsalia,  dated 1671.

It’s fitting that the poem treats of the civil war between Julius Caesar and the forces of the Senate headed by Pompey the Great, because it was found among the rubble of Arras, blitzed by the Germans in 1916, by a soldier, Major Daniel Hopkin, MC, who on returning home to England presented it to Salaman’s son Raphael (then aged about 10 ), who just happened to be one of his  private pupils. On further investigation, the friendship between Salaman senior (b 1874) and Hopkin, his junior by 12 years, becomes even more intriguing.

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Huckleberry Pudding

From "As We Like it" Recipes by Famous People edited  by Kenneth Downey  (Arthur Barker, London 1950.) Famous people included Joyce Grenfell, Georgette Heyer, Leslie Charteris, Douglas Fairbanks, Christopher Fry, Celia Johnson Vivian Leigh, Richard Mason, Charles Morgan, Ivor Novello Laurence Olivier, Wilfred Pickles, Freya Stark, Richard Rogers, Eleanor Roosevelt ,Katherine Hepburn, Enid Blyton and Clementina Churchill. The book has a forward by Edwina Mountbatten of Burma and she writes that every penny from the sale of the book will go to the funds of the Returned Prisoners of War Association.

There is much mention of rationing and tinned food but in this recipe from America's first lady whipped cream is called for with the huckleberries. The recipe is very similar to the British one for Summer Pudding - made with blackberries, black and red currants, raspberries etc., In that the soaking tends to be overnight and a good weight on top is advised. The bread should not be completely juice sodden, and a piebald appearance is favoured.

HUCKLEBERRY PUDDING

Cut crusts from slices of white bread. Line bottom and sides of casserole or china bowl (size and quantity dependent on number to be served). Pour in cooked and sweetened huckleberries to cover bottom, then add another slice of bread and more huckleberries, alternating until the dish is filled. Put in ice-box for several hours so berry juice will soak through bread. Serve with plain or whipped cream.

Eleanor Roosevelt.

The return of the Italian Restaurants 1961

From 'Minder' circa 1982 - Arthur Dailey leaving Otello's

Found in The Good Food Guide 1961-1962, this review of an Italian restaurant in Soho. It shows  how restaurants reflect London's recent history, and although this was the beginning of the swinging 60s it was written only 15 years after WW2 ('war wounds are healing.'). Otello Scipioni died recently aged 91 and the restaurant is now called Zilli. He also owned the grander Italian restaurant Villa dei Cesari near the Tate Gallery.  As the 60s progressed the Italians came to dominate the catering scene - Italian trattorias being a great hangout for the beautiful, the rich and the famous. Fortunes were made. Note the GFG's feedback system -- the names at bottom being unpaid food enthusiasts who had written in - the bit about singing waiters is probably a quote from one of them them. Longo Intervallo = long gap.

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A Very Private Dinner, 1912

In the year of the Titanic and the Antarctic disasters here is the handwritten menu --found among the papers of Ernest B Rubinstein, of a special meal—possibly a marriage feast—held by members of the Rubinstein and Laurance families at 42, Boundary Road, South Hampstead.

Not that remarkable you would think, although on closer inspection some of the dishes are unusually named -- 'Sole distrait a Laurance,' 'sauce Agnes', 'poires matrimonial,' 'gelee avec raisin d’etre'. If the dinner was held to mark a marriage—and 'poires matrimonial' strongly suggests this-- then it was a marriage that produced one of the most original children’s writers of the twentieth century.

That writer was Patricia Rubinstein, aka Antonia Forest (1915 – 2003 ), who was born three years after the dinner, later attended South Hampstead High School, just a few minutes walk from 42, Boundary Road, and who learned her love of literature, and particularly drama, from her stage-struck father, Ernest B. Rubinstein, whose signature heads the list of diners that appears on the reverse of the menu.

Others signatures include that of Kate Rubinstein, an Irish Protestant whose marriage to Ernest introduced her into a Jewish circle in Hampstead whose members were to contribute their signatures and messages to Patricia’s autograph book of 1924—another item found among the Rubinstein papers. Two other Rubinstein signatures on the menu were probably those of Ernest’s siblings.

It could be said that Antonia Forest guarded her privacy every bit as jealously as J. D. Salinger did his own. For most of her life she lived quietly in Bournemouth. Even her devoted fans did not know her real name and in one of her very rare interviews she studiously omitted any meaningful details of her parentage and early life that might help a biographer. Because of this, the career of her father as a prominent theatre critic, versifier and amateur playwright, has remained shrouded in mystery---until now. But we can at least surmise that the much more prominent man of the theatre, Harold Rubinstein (1891 - 1975), who as a lawyer defended Lady Chatterley’s Lover in 1960, was a relation-- possibly a nephew.[RR]

Make Mine with Marshmallows

Some recipes from the 1939 marshmallow cook book Make Mine with Marshmallows.  The booklet was produced by the Angelus Campfire Company and the company continues today as Doumak in Bensonville near Chicago. The original marshmallow, a delicacy enjoyed by the Pharaohs in 2000  BC, was based on the marshmallow plant. The modern variety is simply corn syrup, sugar, dextrose, water and (the magic ingredient) air. Doumak have a website about the history and manufacture of marshmallows. Here are 3 recipes from this excellent cookbook.

CAMPFIRE MARSHMALLOW MERINGUE

1 quarter-pound package (16) Campfire Marshmallows
1 tablespoon milk
2 egg whites
¼ cup sugar
¼ teaspoon salt
¼ teaspoon vanilla extract

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Pollen charts

Found in Dorothy Hodges bee book The Pollen Loads of the Honeybee (Bee Research Association Limited, 1962) an attractive 'pollen load' chart over a dozen pages. Similar to a paint chart and showing a surprising variety..

The colour of the pollen load is the colour as it appears when the pollen arrives at the beehive. Bees mix dry pollen with nectar and/or honey to compact the pollen in the pollen basket. The pollen basket or corbicula is part of the tibia on the hind legs of certain species of bees. They use the structure in harvesting pollen and returning it to the nest or hive.

The honey or nectar is used by the bees to mix the dry pollen into a paste-like condition suitable for packing her pollen loads…  as Dorothy Hodges says 'this mixing of the pollen with liquid, either honey or nectar, or possibly a mixture of both, makes the colour of the honeybees pollen load quite different from the colour of the pollen alone as it is seen on the anther of the flower.' This photo of a  Squill flower seems to bely this as the pollen is clearly visible as a dark blue...

River and Joaquin Phoenix – young vegans

Found - a vegan book from 1987 Pregnancy Children and the Vegan Diet by Michael Klaper ( Gentle World inc., Florida.) An interesting slightly out dated book but still of great interest because of the vegan children on the cover - the late teenage heart-throb River Phoenix, his sisters Liberty and Summer Phoenix, and his brother Leaf who changed his name to Joaquin Phoenix (same row, right) and is thankfully still with us.

The jolly gap toothed kid at bottom left is Ocean Robbins, son of John Robbins of the Baskin Robbins dynasty and author of the groundbreaking Diet for a new America. The story of the Phoenix family is told at River Phoenix's Wikipedia entry.

The parents were hippies of the 1970s, ex Children of God, who had become vegans at a commune in South America. When they finally got as far as Los Angeles top child star agent Iris Burton spotted River, Joaquin and their sisters Summer and Rain singing for spare change in Westwood, and was so charmed by the family that she soon represented the four siblings. At jot we are keen on recipes - here is one from this excellent work:

TOFU EGGLESS SALAD

2 12 oz cakes of tofu
2 tablespoons tamari
1 tablespoon oil
2 small onions, diced
2 celery stalks diced
Half teaspoon sea salt
1 teaspoon turmeric
6 tablespoons nutritional yeast

In a medium size bowl, mash the tofu add the remaining ingredients and mix well. Refrigerate to keep cold. Delicious with salad or as a sandwich. Serves 4.

Macaroni Cheese by Wilfred Pickles

Wilfred Pickles and his wife Mabel

From "As We Like it" Recipes by Famous People edited  by Kenneth Downey  (Arthur Barker, London 1950.)  There is much mention of rationing as in this recipe from Wilfred Pickles. Rather forgotten today but at one point his shows on BBC Radio and TV attracted millions. He also appeared as the grumpy father in Billy Liar (1963).

Macaroni

Here is the recipe I promised you: in these days of shortage of meat this is a recipe which is easy to make and all of the food is unrationed.

First, steam some macaroni in a pressure cooker for 10 minutes, then make a white sauce with grated cheese. Put this cheese sauce over the macaroni, fry some rings of onions crisp, grill some tomatoes and serve with hot, dry toast. And by gum it's grand!

Cherry Cake by Enid Blyton, Mulled wine by Evelyn Waugh

From "As We Like it" Recipes by Famous People edited  by Kenneth Downey  (Arthur Barker, London 1950.) Famous people included Joyce Grenfell, Georgette Heyer, Leslie Charteris, Douglas Fairbanks, Christopher Fry, Celia Johnson Vivian Leigh, Richard Mason, Charles Morgan, Ivor Novello Laurence Olivier, Wilfred Pickles, Freya Stark, Richard Rogers, Eleanor Roosevelt ,Katherine Hepburn, Enid Blyton and Clementina Churchill. The book has a forward by Edwina Mountbatten of Burma and she writes that every penny from the sale of the book will go to the funds of the Returned Prisoners of War Association. There is much mention of rationing and tinned food  but Evelyn Waugh goes for an extravagant and slightly incapacitating mulled wine in full Brideshead fashion.

Mulled Claret (for six persons)

Take six bottles of red wine (it would be improper to use really fine Bordeaux, but the better the wine, the better the concoction.)  Any sound claret or burgundy will do. 1 cup full of water; 2 port glasses of brandy; 1 port glass of ginger wine; 1 orange stuffed with cloves; peel of two lemons; 3 sticks of cinnamon; one grated nutmeg.

Heat in covered cauldron. Do not allow to simmer. Serve hot and keep hot on the hob. Should be drunk at the same temperature as tea. To be drunk during and after luncheon in February or after dinner on any winter evening.

Enid Blyton's recipe is for a fairly simple and economical  Cherry Cake for the children…

This is a cake my own children love, and is easy to make when children come to tea.

Ingredients:

Half pound of margarine. 3 eggs. 6 ounces castor sugar.6 ounces cherries. 6 ounces flour. A few drops of vanilla essence.

Method: Beat the margarine and sugar till soft and creamy, drop in eggs one by one and beat well in between each. Add flour gradually, and lastly cherries and flavouring. If too stiff, add a little milk. Bake in a moderate oven to start, and then drop to Regulo 3. It takes about 1 1/2 to 2 hours to bake.

This is just as nice with fruit instead of cherries, or ginger cut up it is excellent.

Half the quantity makes a nice little cake for tea, but only takes 3/4 to 1 hour to cook.


London Night and Day 1951

London Night and Day, illustrated by Osbert Lancaster, edited by Sam Lambert (Architectural Press, 1951)

Surely one of the most entertaining of the plethora of books brought out in the wake of the Festival of Britain. The coloured cover illustrations and the vignettes in black and white were by Osbert Lancaster, a friend of John Piper—the same John Piper who is named in a section devoted to the Festival, to which he contributed, among other things, a superb semi-abstract panorama. If you hadn’t been informed that Lancaster had designed the cover, you would have attributed it to Piper, whose style of portraying shop fronts is showcased in Buildings and Prospects, which had appeared just a few years earlier. Lancaster’s style is identical. Was Piper concerned that he was being flagrantly copied by Lancaster? Probably, but according to his biographer Frances Spalding, the two men were friends.

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How to be Happy on the Riviera 2

The second part of a posting of a complete book How to be Happy on the Riviera by Robert Elson W. (Arrowsmith Ltd., 11 Quay Street, Bristol, 1927). There is plenty on food and restaurants (including menus and tips on coffee, ice cream and liqueurs) and some good descriptions of gamblers in Monte Carlo - 

"Little old women in Victorian black silk dresses and bonnets; others attired in the fashions of twenty or thirty years ago; exotic-looking young women, wearing extravagant parodies of the fashions of to-day – some exactly like cinema vamps; women like men, and girls like boys. A duke who is a frequent visitor summed it up neatly: 'There are always a lot of queer wild-fowl about'...you may see incredibly ancient men; wild-looking men with immense manes of hair; gaunt men with sunken cheeks and bony hands who might have come out of a novel by Mrs. Radclyffe, unnatural-looking young men who might have been created by Mr. Michael Arlen; people who impress you as half crazy, others who look as if they had been dead a long time, only they don't know it.'

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Eating Chinese in late 1940s Soho

Forwarded to us by a loyal jot watcher. One restaurant was favoured by celebrities - Johnnie Mills, Bobby Howes, Coral Browne, Sandy Powell, Ivan Maisky and Lady Cripps - probably impressive names in their day. I especially like the bit about Lord Tredegar bringing his own jade chopsticks...

Stanley Jackson’s brief but brilliant Indiscreet Guide to Soho is crammed with so much colourful reportage on the immediately post-war night life, petty crime, Bohemian characters and restaurants in this popular quarter of London, that it is difficult to choose what to Jot down. In the end, I opted for two pages on Chinese restaurants. Jackson attributes our ‘craze‘ for eating Chinese to our sympathy for the nation’s stand against the ‘Jap Fascists‘, but the trend must surely pre-date this.

Incidentally, what happened to the redoubtable ‘Ley-On’s ?’

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Snail recipe

From Les Boissons et Liqueurs economique by Etienne Ducret (Paris, c 1890.)
This was sent in by loyal jotter and foodie RR.

A recipe for snail syrup.

First: pound together very finely:500 grammes of snails and 500 grammes of sugar ; then, pass this paste through a fine sieve.

Second: combine 500grammes of sweet almonds; 150 grammes of bitter almonds. Pound them with 500 grammes of sugar and 125 grammes of water. Dilute this paste in 825 grammes of water. Strain vigorously.

Third: add to this emulsion your mixture of sugar and snails that you dissolved in a bain marie on a low heat.

Fourth: when the sugar has melted add a certain quantity of orange flower water.

For consumption and bronchitis, 3 to 6 teaspoonfuls of this syrup is recommended per day.

Only ingredient missing------puppy dogs’ tails. Incidentally, M. Ducret (1829 – 1909), as well as being a gastronome (he also wrote a book on patisserie) seems to have been a literary hack in fin de siècle Paris. His book contains several recipes for absinthe.

How many molecules in a drop of whisky?

From R. Houwink's The Odd Book of Data (Elsevier, Amsterdam 1965) obtained from the amazing library of Jeremy Beadle MBE (1948 -2008) British entertainer, television star,  hoaxer, quizmaster, book collector and philanthropist (with his blind stamp reading 'Property of Beadlebum OK?')

It's a curious ur geek book full of data such as 'the light now reaching the star Pollux tells us about Hitler's rise to power, whilst a star in the Andromeda Nebula brings us, as it were, a visual greeting from the period when Homo Sapiens made his engravings in caves (15000BC)...' Here is a piece about the number of molecules in a drop of whisky:

Peter looked askance at John who was just polishing off his umpteenth glass of whisky.
'Steady on, old man… leave a drop for the stragglers!'
'Shteady on?'  echoed John, ' Why , theresh heapsh of the shtuff…hic.  Tell you what, shport, I'll dish out a thousand molecules per second to every living soul for the next 30 odd years…hic'.
John upturned his glass and shook a single drop on to Peter's palm. 'Take care of dishtribution old shport!'

Good Things in England

Florence White ( 1863 - 1940),  recently lauded by TV chef Hugh Fearnley Whittingstall and trendy cultural historian Alexandra Harris, author of Romantic Moderns, founded the English Folk Cookery Association in 1928 in order to promote regional cookery in the UK. In the book that emerged from her extensive research, Good Things in England (1932), a brilliant anthology of recipes from 1399 to 1932, White unashamedly name checks many of her friends, colleagues, and suppliers in the proud tradition of Dr Kitchiner, whose early nineteenth century Cooks’ Oracle did something similar, though on a much smaller scale.

Michael Cardew - Ramekin

For instance I don’t think Kitchiner would ever have said  'These mutton chops taste  twice as good on one of Mr Wedgwood’s beautifully decorated Queensware plates ', which is essentially what Smith is doing when in her own recipe for Savoury Baked Eggs she writes approvingly of what we would now call ramekins that were produced by pioneer studio potter Michael Cardew. 'For these use the delightful little slip-ware pipkins made by Michael Cardew at Winchcombe, Gloucestershire…'

In this early stage of his career, Cardew (1901 – 83), then a little known disciple of Bernard Leach, must have been delighted with this free publicity from such a trusted source, especially as White’s book quickly became a best-seller. Good Things in England  is now regarded as a key document in the renaissance of regional British cookery that was to have its zenith in the work of Jane Grigson and others. As for Cardew, now acknowledged as only second to Leach himself in originality, his pots can sell for four-figure sums, and recently his enormous influence has been the focus of a full-length  biography , The Last Sane Man in England, which discusses, among many other things, his 'obsession' with food. [RR]

I once met Anton Mosimann

Another 'once met' jot - this from tireless jotter RMR. He reminds me there was anthology of such meetings edited by Michael Ondaatje (with David Young and Russell Banks) called Brushes with Greatness (Toronto, 1989). Many of the contributions are Canadian but there are one or two superstars (John Lennon, Muhammad Ali, Dalai Lama, Jayne Mansfield). They solicited contributions for a second volume but so far it has not been published.

Anton Mosimann

It was just before Christmas 1998. The brilliant Swiss chef had recently opened a swanky new restaurant in the heart of Belgravia . I wanted to see this, but, I was more looking forward  to discussing with him the six thousand cookery books he had amassed —one of the finest collections in private hands—and most of which had recently installed into his Mosimann Academy in trendy Battersea. And there was always the chance of a free meal….

Some hope. There was no food on offer, but I did get a coffee, which was very, very good. I sat in the restaurant drinking it while waiting for Mosimann to turn up. While I sipped I gazed up at the framed menus from around Europe that adorned the walls from top to bottom. I waited, and waited…

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Vegetarian Instructions

From the Vegetarian Handbook (London 1970). The last 8 pages consist of instructions to show to your hosts in hotels and restaurants so that they understand your diet requirements. The style of non meat food is possibly now slightly dated (nut rissoles, vol-au-vents) and even a little joyless, but the leaflet makes pretty sure that the food provider gets the picture. Serious Veggies could well use it, or modify it...We have added the Spanish version and tried to OCR (read digitally) the Esperanto - but it scrambled.

VEGETARIAN FOOD HINTS
FOR CONTINENTAL HOTELS

The following pages, in seven different languages, may be useful to visitors in hotels that do not normally cater for vegetarians. Translation has been kept as literal as possible so that the various items can easily be identified.

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The correct British way to make tea

From The New Illustrated Universal Reference Book (Odhams, London 1933). It called itself 'the book of a million facts' and was a sort of Google of its day. It advertised itself as covering 'the main interests of humanity…no essential subject is left out.' To test this I checked if it had instructions for making tea, as few things are more essential. Sure enough a third of the way through at page 414 it has this:

TO MAKE GOOD TEA

It is the easiest thing in the world, yet nine people out of 10 do not manage to make a success of it. First of all the water must be freshly drawn from the tap. That left already in the kettle is flat and lifeless. It must be quickly boiled and poured over the tea just as it reaches boiling point. Give preference to a pot of either earthenware or aluminium ware, as the two kinds that make the best brew, and let the pot be thoroughly heated before the tea is put in. This is generally accomplished by pouring boiling water into the pot and then pouring it out again. A way that comes to us from China, and an excellent way too, is to put the tea into a perfectly dry pot, and let pot and leaves get hot together by leaving it on the rack or any other warm place.

That's it. They might have added the measurements - usually one heaped teaspoon for each person and 'one for the pot.' Once the water has been poured (during a 'rolling boil') 4 or 5 minutes is the brewing time and a tea cosy can be used - but they seem to have fallen from favour. The fresh water should be taken ('drawn') from the cold tap; the Queen Mother is said to have had her tea made with still Malvern water. The pouring of the water while it is boiling is the quintessential bit. The writer Kyril Bonfiglioli, in one of his Jersey based thrillers, has a character say something along the lines of 'you can kill me or you can give me tea made with water that hasn't come to the boil…'