It’s
June, and the year is half gone, so I think it’s time we took another look at Mrs CW Earle and discover what advice
she has on offer for the month in her 1897 lifestyle guide, Pot-Pourri from a Surrey Garden (you
can see my original post here).
In the late 19th and early 20th centuries glycerine was regarded as something of a wonder cure for skin ailments, and to keep hands and skin soft. This advert dates from 1914. (Pic from Cosmetics and Skin) |
It must
admitted that one of the great drawbacks of gardening and weeding is the state
into which the hands and fingers get. Unfortunately, one’s hands belong not
only to oneself, but to the family, who do not scruple to tell the gardening
amateur that her appearance is ‘revolting’.
She
advocates constant washing of the hands, and recommends the ‘never-failing’ use
of Vaseline to keep them smooth and soft. Actually, I’m not at all sure I’d
want to smear my hands with Vaseline, because it’s horribly thick and sticky, and
it wouldn’t be absorbed into the skin nice and quickly, like modern hand
creams. Surely you’d leave sticky, greasy marks on everything you touched.
Anyway, Mrs E offers an alternative which, she says, is even better – a mixture
of glycerine and starch, kept ready on the washstand after washing and before
drying the hands. I assume the starch would have been the old-fashioned laundry
stuff, presumably in plentiful supply when the book was first published.
She
also informs us that old dog-skin or kid gloves are better for weeding and many
other tasks than ‘so-called’ garden gloves. And housemaids’ gloves, made from
wash-leather, and available at any village shop, were ‘invaluable’ for ‘many
purposes’.
Wash-leather,
I think, was what we used to call ‘shammy’ (or chamois) leather when I was a
child. I seem to remember it was yellow, good for cleaning windows, and polishing
metal, and could be used wet or dry, and washed and dried when it was dirty. In
Victorian and Edwardian times housemaids wore wash-leather gloves, so I
guess they were a precursor of today’s rubber gloves. Presumably they
offered some protection for the hands, and also ensured maids didn’t leave
grubby fingerprints on furnishings and surfaces!
If you followed Mrs Earle's advice, you'll have a good crop of strawberries ready just in time for Wimbledon. Sadly, I didn't, so I'll have to buy some to eat while I watch tennis on TV! (Pic from BBC Good Food) |
For many
years this fruit was poison to me; now it gives me pleasure to think that I
live almost entirely upon it for some weeks in the summer, eating it three
times a day, and very little else, according to the practice of Linnaeus, as
quoted in March’
In growing
strawberries, everything depends on making some new rows every year; layering
the runners early, too, makes a great difference in the young plants the next
year.
She
also mentions that Dainty Dishes (her cookery ‘Bible’) has instructions for
old-fashioned ‘receipts’ for strawberry jam – but, alas, she doesn’t share them
with us! However,
she gives us a selection of other recipes. Apparently, a mayonnaise soufflé of
crab is ‘rather out of the common’ or a summer luncheon. It’s very much of its
time, involving buttered paper inside the liner of a dish, seasoned crab,
whipped aspic jelly, mayonnaise sauce, fried breadcrumbs and an icebox.
But
never fear, there’s a ‘less complicated’ luncheon dish (does anyone still
prepare ‘luncheon’ dishes I wonder):
Take some
ripe tomatoes, equal-sized; cur a round hole and scoop out a portion of the middle,
fill in with cold minced chicken and Mayonnaise sauce, put some aspic in the dish,
and serve the tomatoes on pieces of fried bread, cold.
Life,
as Shirley Conran said, is too short to stuff a mushroom, and I reckon the same
thing could be said for tomatoes!
Cucumbers: Has anyone ever tried cooking them? (Pic from Wikipedia) |
A third way
is to take a large old cucumber, peel it, cut of the two ends, and boil it very
lightly. When done, make an incision down the middle, not quite to the two
ends, scoop out the seeds, and fill the hollow with a light stuffing of suet,
herbs, breadcrumbs, and egg. Serve it whole, like a roly-poly, with a yellow
Dutch sauce around it.
I’d
never come across yellow Dutch sauce, but it turns out to be hollandaise sauce,
so the clue was there in the name. I’m tempted to try it, but with a different
stuffing, but I’m worried the cucumber might disintegrate!