Monday, 6 April 2009

Cooking with Stork

I love old recipe books. Peter acquired a pile of little books from the Stork Cookery Service - we think they're from the mid 1960s. They're beautifully illustrated, and, predictably, pretty much all of the recipes involve Stork margarine. 

We've got 14 booklets, and I'm sure there were more in the series. The ones we have include Tea Time with Stork ('whether it's the children's tea, or tea for yourself and one or two women friends), Feeding the Family with Stork ('just the thing to help keep the family fit, especially in this very unpredictable climate'), Beat the Clock with Stork ('the busy housewife of today, with a family to feed and often an outside job as well, needs recipes that are simple and quick'), and Savory Suppers with Stork ('funny how everyone seems in such a hurry these days - there's so much to do and so little time to do it!').

The books are just so gorgeous I had to try one of the recipes. Most involve mainly Stork (of course), flour and sugar. We had a friend round for a cuppa, so I tried the recipe for popover scones from Entertaining with Stork - which wisely told me that when hosting morning coffee I should 'arrange the cakes and biscuits attractively and put them in the room before your friends arrive'.

Popover scones are just a basic scone mix, rolled out, cut with a pastry cutter, and folded in half.

When they're nearly done, you take them out of the oven, brush with egg (although we didn't have any, so used milk), sprinkle with a mix of sugar and cinnamon, and put back in the oven for a couple of minutes to brown.

They were perfect with a cup of tea, not too sweet, but the cinnamon gave them a lovely warm flavour. There's only about 3 left now. 

I'll be flicking through the other books tonight, and I'll definitely be making some more of the recipes - mostly puddings and cakes I expect...

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