Instead, here's a comment on -
Food Price Inflation . . . !
Here's a photo I took during a visit to Glasgow, Scotland, UK some while ago. It's a blackboard in the Cookery Classroom in the fascinating "School Museum" housed in the former school designed by the Glasgow architect and interior decorator Charles Rennie Mackintosh. "Cookery" is now called "Home Economics" - well, try getting more economical than these century old recipes.
The link to the school will show you Mackintosh's highly individual style, and note the low doors on the "Infants" entrance, not to intimidate the little ones.
When built, c1900, the school served a densely populated tenement area just south of the River Clyde, demolished (1960's - date) to make way for the M8/M77/M74 links, at one point 14 lanes wide. Happily, the School is easily accessed from the city, being right opposite one of the stations (Shields Road) on Glasgow's cute little Underground(*) - oh, where was Mackintosh when they wanted a multistorey carpark at the station!
(*) DON'T knock it. The system predates nearly all of the London Underground and is about 1000 times more reliable!
Does that recipe really include "crapmeat?"
ReplyDeleteShould it perhaps be "scrap meat" but with the "c" missed out? Compare the other letters "s" on the blackboard
ReplyDeletemima, the Middlesbrough Institute of Modern Art had an exhibition in its early days in which there were some school blackboards. I don't remember what was written on them. Somehow your blackboard tells me more that they did.
ReplyDeleteEconomical they may have been, but still ghastly. I’ve been to a few of these re-created classrooms in various UK locations and it just makes me so grateful for the bright modern ones.
ReplyDeleteYuk! the recipes look awful. Never knew about the Glasgow underground though, I must pay it a visit one day.
ReplyDeleteUm..now, about that diet I was going to start...
ReplyDelete1/4 stone of potatoes! Thank goodness mental arithmetic is easier these days. I was never so happy as the day they got rid of half-crowns.
ReplyDeleteIt was called Domestic Science when I was at school. It was really drudgery 101. In addition to cooking we learned the fine arts of laundry too. How to wash snotty hankies and iron them. Well, that's something I never needed to know. Gross! Straight in the bin with those. Tissues were a godsend. I remember when school dinners were 6d each - 2s6d for a full week's dinners.
ReplyDeleteSue J . . and the College of Domestic Science was "Domski" in Manchester and "The Pud School" in Leeds. But wait a mo! I remember that the Leeds institute was called The Yorkshire Training College of Housecraft ("YTCH" in 1960) and the young ladies were being trained to iron shirts and hankies for an Empire fast disappearing - and they could be "gated" for the rest of term if they were spotted in the local Palais de Dance . . which was therefore naturally a great place to meet them! Thanks for visiting
ReplyDeleteSo if a half a pound of rice was only a halfpenny, it means that rice was only a penny a pound - much cheaper than the famed tuppenny rice you get in Pop Goes The Weasel. It was obviously a glorious interlude in the never-ending story of rice inflation.
ReplyDeleteI see you found my menu for today's lunch...
ReplyDeletefish soup?? beurk!!!
ReplyDeletei could not have that!!
shellfish, yup, but no fish, thank you...
:D~
i never had those classes, but i remember my mom speaking of those. she learned more from her own mother on how to manage a house full of kids and relatives/friends, leaving them with a full stomach and the house in seemingly good order, with only a few dollars to spare. they knew back then ho to extend a buck!!
:)~
HUGZ
My stomach was churning so much as I read the recipes- cod heads, scrapmeat, liver, lard- that I didn't even notice the "crapmeat". Even though a lot of my work these days involves proof reading and my sister, Nancy just had this very misspelling
ReplyDeleteas the subject of a blog. http://ladiesofthegrove.blogspot.com/2011/07/why-restaurants-should-employ-proof.html
Well, the recipes may not be enticing, but the school museum is. I'm glad to know of it, because we're looking at taking a trip to Scotland next spring.
ReplyDeleteOkay what impresses me is the handwriting. I'm always amazed by handwriting that is so functional and beautiful; how the baseline is perfect without any appearance of guide lines.
ReplyDeleteAnd just imagine that these days cursive is being fazed out of the school curriculum.
Neat writing though ;-)
ReplyDeleteIt was called Housekeeping when I was at secondary school........mind you, that was a hundred years ago!
No Deep-Fry Mars Bars!!!!!
ReplyDeleteLove this. I have some old newspapers from the 1940s and one of them included a recipe for "mock crab" (pic on my site) which is mostly bread crumbs and filler due to rationing.
ReplyDelete