Category Archives: recipes

Some cleaning hints and tips, and an offer

Image by ds_30 from Pixabay

Some years ago, I was trying to clean a very greasy surface. I tried all the things on offer in the supermarket that said they ‘cuts through grease’. They made it a bit better, but didn’t get it off properly.

Then I tried a liquid detergent. That which we more commonly call ‘washing-up liquid’. It worked like a charm.

It got me to thinking that perhaps we are being conned by the large companies that make these products.

Why should we need a different product for bathrooms and kitchens? People buy ‘bathroom cleaner’, and ‘kitchen cleaner’. Weird. They do exactly the same job.

Image by OpenClipart-Vectors from Pixabay

I find that ‘washing-up liquid’ (aka liquid detergent) is often the best thing for cleaning. Yes, we might occasionally need a scouring powder if something is ground in or dried up, but why do we need all these different products that are essentially the same thing?

If your sink gets blocked up, use washing soda (sodium carbonate). It’s excellent for dissolving grease. Forget the stuff called ‘sink unblocker.’

Image by sandid from Pixabay

Use a scrunched up newspaper for drying windows (or mirrors) after cleaning. Hey presto! Streak-free glass.

Image by OpenClipart-Vectors from Pixabay

Lemon and vinegar are excellent cleaning things. Lemon mixed with a bit of salt is excellent for cleaning chopping boards.

In Viv’s Family Recipes, there are some more tips. These are ones gathered from my Aunt’s old recipe book that I inherited. Our parents and grandparents didn’t have all the ‘modern’ cleaning products we have now.

From today until Monday, the ebook version of Viv’s Family Recipes is FREE on Amazon. So if you would like some more old-fashioned tips click here to go to Amazon where you are. Or click on the book cover in the side bar.

The book also contains recipes gathered from Viv’s family and friends over a century. Some date back to 1909. It is interesting to see the kind of things that people ate over 100 years ago.

Here are the current ratings for this 5* book. (February 20th)

13 in Culinary Arts & Techniques (Kindle Store)

15 in Weight Loss Food Counters

11 in Low Budget Cooking

I would love to hear from you. Please leave a comment in the comments box.

Stuck for a present for someone you love?

What about a copy of Viv’s Family Recipes?

An excellent stocking filler for the cook in your life.

The recipes in this book date from the beginning of the 20th Century and cover the time up until the present day.

The very old ones come from a little book that Viv’s Grandmother had, in which she jotted down some recipes and her accounts, and dated them as 1909. Other recipes are from recipe books that belonged to Viv’s mother and aunt, many of which are mid 20th Century. It gives an interesting picture of how the foods we eat have changed over a century.

But this is not only a recipe book. Viv has put in comments that she remembers about the various people who supplied the recipes. There are also hints and tips about cleaning from early times as well as some of her grandmother’s old-fashioned ways of getting rid of coughs and colds.

Why not buy a copy for your favourite cook? They will be delighted with the historical information, and maybe wish to try out some of the old recipes that we no longer cook.

To buy, click here and the link will take you to Amazon where you are. Or click on the book cover in the side bar.

I would love to hear from you, especially if you choose to give the book as a present. Let me know how your loved one liked it. Or better still, post a review on Amazon.

Viv’s Family Recipes

Many years ago, I came by a small book that had belonged to my grandmother. In it were some recipes, and at the back, some of her accounts.

Then some years later, when I married, my mother gave me an exercise book in which she had written some of her recipes.

When her eldest sister died, who had no children, I acquired her recipe book.

My grandmother’s book had accounts dated 1909, many of my aunt’s would have been thirties and forties, and I suspect many of those my mother wrote down for me would have been fifties and sixties.

Added to recipes that I had acquired from friends, I thought this would make an interesting read for anyone interested in cooking, especially the kind of things our ancestors cooked.

I put together a book of these recipes that I called Viv’s Family Recipes. I added a few comments about the people who gave them as well, and in my Aunt’s book were some hints and tips for cleaning, which I added alongside some cures for ailments I remember from my Grandmother.

Viv’s Family Recipes is now on offer for the meagre price of $0.99, £0.99 until Thursday 21st November, so Hurry and get your copy. On Friday it will be back to its normal price.

Click here or on the cover in the side bar to take you to Amazon where you are.

Thank you for reading. If you would like to reblog this, I would be most grateful.

Historical Recipes FREE.

Do you enjoy cooking? Do you like history? Well, you will enjoy Viv’s Family Recipes.

This little book is a collection of recipes from the author’s family, collected over the 20th century from 1909 to the end. It gives an insight into how we ate and cooked throughout the last century, as well as a few comments about the people whom she got the recipes from.

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The book  also contains a few hints and tips from long ago about cleaning, as well as cures for coughs and colds.

From today, 5th February, until 20th Feb, Viv’s Family Recipes is FREE on Amazon.

Don’t miss out on the opportunity to get this interesting book absolutely free. Just click on the book cover.

if you buy this book, please leave a review on Amazon. Reviews are important to authors. That’s the way most of us get our books in the public eye.

Thank you for reading, and if you have, for buying this book. Leave a comment in the box. I’d love to hear from you.

A recipe from 1909

I inherited a small book of hand-written recipes from my Grandmother. The back of the book had some of her household accounts and they were dated, so I know the date of the recipes was around 1909.

I found it interesting to peruse these old recipes and compare them with the food we eat now. There was so much more fat then, and it was mainly animal fat.

I thought you might be interested in looking at some of our history, as far as food is concerned, and so here is one of the puddings from Grandma’s Little Book.

Of course, the weights and measures were in imperial measures, so I changed them for a more modern audience. If you live in the USA, I’ve put Grandma’s measures in brackets.

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This is not a picture of the Amber Pudding, but the nearest I could find as to what I think it is. It will not have the sauce.

 

Amber Pudding

Ingredients

Just over 100g (8oz)  breadcrumbs

100g (8oz) beef suet

60g (2oz)moist brown sugar

2 eggs

3 dessertspoons marmalade

Method

Mix all ingredients well together.

Put into a buttered basin.

Steam for 2 hours.

If you find these old recipes interesting, you can find out more in Viv’s Family Recipes.  See the book on My Books page. Click on the link here and it will take you directly to the book’s page on Amazon.

How to Joint a Chicken

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1. Use a fresh chicken that has not been frozen if you want to freeze the joints.
2. Remove the string that is trussing the chicken, if there is any.

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3. Remove any feathers that have been left on the bird.
4. Cut off the end of the wings. They have very little, if any, meat, and so are going to be removed after cooking, anyway.

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5. Remove the legs. To do this, cut the skin , then bend the leg backwards. This breaks the joint allowing you to see where to cut.

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6. If you want, you can separate the thighs from the drumsticks. this depends on preference, or the size of the chicken. With a small chicken, you might want to leave them whole

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7. Remove the wings, taking some of the breast with it. To locate the joint, use your finger. It’s easier to find with some of the breast there Wings have very little meat on them. and this makes them a bit more substantial.

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8. To remove the breast, feel for the breastbone with your finger, then, with a sharp, pointed knife, cut straight down until you meet the main carcass.

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9. Then, using the point of your knife, gently loosen the meat from the carcass, keeping as close to the bones as possible.

 

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10. Do the same on the other side.
11. Don’t throw away the carcass. There is still quite a lot of meat on it if you search. I cut as much off as I can, then freeze the bits. The next chicken I joint, I add the bits to the bag. Remember to date the first lot, though, so you know when to eat them by. You can use these in stir fries.

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12. Don’t forget to freeze all the joints immediately. Freeze the carcass as well and use it to make stock for casseroles, gravies and soup.

Here are the joints you will now have in front of you, including the carcass that I’ve cut in half for freezing/

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To find out some recipes as to how to use these joints, why not buy Viv’s Family Recipes? Click on the picture on the side bar and you will be taken to Amazon in your own country or follow the link above.

I love hearing from you, so please add a comment.