“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.” EconomicPotatoesCookerySconesEnglish Food Book:Good Taste Source: Good Taste
“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.” CookeryMemories Of MotherEnglish FoodFamily Recipes Book:Good Taste Source: Good Taste