[from 16 May the Diary is again in Orwell’s hand]
London: Weather for the most part showery, with fine intervals. In Greenwich Park, chestnuts, pink chestnuts (but not Spanish ones) in flower, also lilac, hawthorn. Some of the wild ducks have ducklings. Some roses in bud. Tulips & wallflowers about at their best. Noted the following named tulips, all good kinds: Venus (cerise rose), Louis XIV (brownish mauve), Pride of Harlem (bright pink), Remembrance (pale mauve), Ambrosia (Daily Mail rose), Bartigon (sealing wax red), Nauticus (magenta), Rev. Ewbank (very pale mauve), Sultan (very dark brown, almost black).
LIKE CHRISTMAS CAKE
I can recommend the use of sour milk in the following old-fashioned cake recipe. 1lb flour, 1teaspoon bicarbonate soda, 1/4lb sugar, 1/4 lb currants, 1/4 lb sultanas, 2oz candied peel, 1/2 nutmeg, 1/4 lb fat – margarine is best – 1/2 pt sour milk.
Sift flour and soda, rub in margarine, add sugar and fruit and grated nutmeg. Mix well with sour milk to a dropping consistency. Bake for 1 hour in moderate oven. When turned out this cake should be very brown, like Christmas cake. It can be kept fresh for weeks in an airtight tin. – Tested by (Miss) DOROTHY ASHTON, Newcote, Agarneds-road, Freshfield, Lancs.
A DANISH RECIPE
Pour the sour milk into fruit dishes about 12-18 hours before it is wanted; keep it in a warm place. It will set and before serving sprinkle it with grated brown bread and brown sugar mixed. There should be some whey at the bottom of the dish, this should not be eaten. – Tested by Mrs ELLEN KETTLE, 7, Digby-road, Ipswitch.
YOGHOURT AS IN JUGOSLAVIA
In all countries where yoghourt is popular sour milk is used to turn fresh milk quickly, otherwise the yoghourt is bitter. Put half a pint of sour milk into a warmed basin. Pour over 1 pint of milk warmed to bloodheat. Cover and leave in a warm place for 11/2 to 2 hours.
When the milk is thick like junket, stir well and then leave in cool place or on ice till required. – Tested by ELSA WEBER, 10, Castlenau-gardens, S.W.13.
Whisk 1 pint of sour milk and half-a-pint of sour cream to a stiff froth. Add three or four tablespoons of good claret to it, and serve at once with ratafias or sweet rusks. – Tested by E.M. KNOWLES, 35, Hunter House, Hunter-street, W.C.1.
One breakfastcupful thick sour milk, 2 hard-boiled yolks of eggs, 1 dessert-spoonful castor sugar, 1 saltspoonful salt, 1 saltspoonful dry mustard, 1 tablespoonful white wine vinegar.
Mix egg yolks, salt, mustard and sugar into a paste. Beat up the milk with an egg-beater and mix gradually with the paste. When mixed, beat again till like a cream. Just before serving add the vinegar. – Tested by Mrs LEE, The Cottage, North Curry, Taunton.
SCABA PUTRA FROM LATVIA
Two pints milk, pint sour milk, 1lb barley, pint fresh cream.
This is a typically national Latvian dish. After well washing barley, cook till soft in about 2 pints water, then add fresh milk and cook 10 minutes longer, stirring constantly. Stir in sour milk and lastly add fresh cream,
This is a particularly nourishing dish and is a favourite eaten in hot weather as well as in winter. It is eaten hot or cold, with black peas or herring and potatoes. It can also be pickled by leaving for 2 or 3 days covered, and then ut ua a very refreshing summer dish. – Tested by Miss AGNES STRUTHERS, Dalreo, Ganghill, nr. Guildford, Surrey.