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Caroline Scott Biography

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“"I MISS" (From the notebook of Elizabeth Douglas, 1923) I miss my mother's pastry. I miss Aunt Lucy's boiled beef and dumplings. I miss watching my grandfather eating pickled walnuts. I miss Annie's sticky ginger cake. I miss my grandmother's potato scones. I miss my grandfather making rum punch at Christmas. I miss helping my mother to make a trifle and both running our fingers around the mixing bowls.”

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“I'm sure you are aware of the history of the Crusaders bringing spices and dried fruits back to England. While these would have been luxuries at first, with the establishment of regular trade routes, spiced cakes would eventually become affordable treats for the common people, and were often associated with the festivals of the religious calendar. Spiced buns, marked with a cross, were being eaten on Good Friday in the fourteenth century, the origin of our Hot Cross Buns, and there are also many local peculiarities linking spices, currants and the church. Banbury cakes, baked for the town's St. Luke's Day fair, are made in an oval shape to signify the cradle of the baby Jesus... REV. SAMUEL WAVERLEY, Banbury”

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“I mean, who even are the English? The descendants of the Germanic tribes? We're a great hotchpotch really, aren't we? A mishmash of Celts, Anglo-Saxons, Danes, Normans, et cetera, et cetera, to a complicatedly hybrid ancestry, barely united for centuries, and our borders always shifting. We're not a pure, homogenous race sprung from English soil, are we? When people talk about Englishness, I often get a whiff of frowsty Victorian velvet," she mused, articulating more expansively with her hands as she warmed to her theme. "It makes me think of paintings of King Alfred, Ivanhoe and Tennyson, people putting on dressing-up clothes to do archery, and William Morris tapestries. Perhaps Englishness is less about geography and historical dates and more about symbols and emotions? There are lots of tripwires and misty hollows between the lions and unicorns, aren't there? When you begin to think about what Englishness means--- and, by extension, English food--- it all starts to become rather precarious and complicated, doesn't it?”

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“We're quite happy to shrug and swap raisins for currants, if that's what we happen to have in our cupboard, an orange for a lemon, a chicken for a rabbit, a saucepan for a frying pan, and I suppose that attitude stimulates inventiveness. (But rule-breaking and multifariousness aren't good for a writer who is striving to discern patterns and draw tidy conclusions.) One of the privileges of researching a book of this kind is the opportunity to travel, and I have seen different versions of England over the past year--- the England of new red-brick bungalows and modern white-tiled factories and the coal-blackened terraces of Industrial Revolution England. I've visited timeless cathedral-city England, the landscapes of Wordsworth and Jane Austen, recognizable still, and the England of village greens and fleeces and orchards full of shiny apples. I've seen silenced shipyards, rusting cranes and queues outside Labour Exchanges, and the England of lidos, motor cafés and nightclubs, all presently coexisting, and I've been struck by what a land of contrasts and contradictions this is. As much as I have asked myself "What is English food?," I have pondered, "Where---and what--- is England?" A land of contrasts (and it always has been, I suspect) creates a food of contrasts. English food is elaborate and simple, conservative and adventurous, regionalized and international.”

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“It had been a dove-colored morning when Stella had left home, a soft gray sky touched with pink at the horizon. It had brightened after the rain, though, and everything was edged with gold this afternoon, like the pages of a precious book. Mist clung on in hollows, and water was running at the side of the road, but the hedgerows glittered now, wood pigeons lifting from wheat fields, and the hills were burnished bronze. Stella breathed in a scent of fallen leaves and wood fires, and vaguely wished for a less complicated life in which she might simply sit and evaluate the light with a box of watercolors on her lap.”

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“She passed under the ivy-grown lych-gate and walked between the yew trees. The graves were clustered together in groups, as if they had secrets to share and were turning over-the-shoulder eyes on incomers. The newly mown grass was cadmium green oil paint squeezed straight from the tube. Stella leaned on the railings as she read the inscriptions on William and Dorothy's graves. The light made the lettering crisp and brought out the purples and golds of the lichens. Shadows bowed the head of the lamb on Dora Quillinan's gravestone; the trees beyond were full of the trilling of blackbirds, and lines of Wordsworth's "Lucy" poem came into Stella's mind. "No motion has she now, no force, she neither hears nor sees," she whispered. "Rolled round in earth's diurnal course, with rocks, and stones, and trees."”

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“Pan haggerty wasn't dissimilar to a gratin dauphinoise (she could almost hear Freddie crowing that the English had got there first), but was fried in a pan in hot dripping. Singing hinnies were griddle cakes, it transpired, enriched with lard, flavored with currants and eaten spread with butter. "They sizzle and sing on the girdle," Mrs. Birtley explained and smiled. There was much use of potatoes in these recipes, Stella noticed, as she turned the pages, lots of dumplings, leeks, dried peas and oats, and a wholesome sense of economy. These recipes suggested that the region had always been thrifty, but Stella heard pride, not complaint, in Mrs. Birtley's voice, a care and a particularity.”

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“English cheeses are the finest in the world, don't you think? I don't know why anyone eats foreign cheese. Why on earth would you want a flaccid Camembert when you can have a fine, flinty farmhouse Cheddar? Most foreign cheese isn't fit to bait a mousetrap. Much of it is adulterated, you know." Stella was partial to a well-aged Camembert, a Comté and a Cantal. The fact that one could buy Continental cheeses had been one of the pleasures of living in London, and while she'd been in Paris she'd practically lived on the stuff.”

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“Stella turned through the pages and saw the pikelets, pea-and-ham soup and the boiled mutton and capers of her childhood. Here was her mother's wimberry pie, her damson jam and her gooseberry fool. Where recipes came from relatives and friends, her mother's handwriting noted the case: the method for hot-water pastry had been handed down from her grandmother; the parsley in her suet dumplings came from her cousin; the parkin was her great-aunt's recipe. Stella remembered how she and her mother would always share the first slice of roast lamb at the stove and the secret glass of sherry they'd drink as they made a trifle.”

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