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Tuesday 21 June 2011

Life goes on in Haverfordwest with thoughts of Cherry Cobbler



I was reading a magazine with yet another 'homemaker', multi tasker or whatever nomenclature she wished to assign to herself, talking about how she liked a kitchen-dining area, so she could chat to dinner party guests whilst cooking.

Fifty years ago, as newly marrieds in Fishguard, we had people around for supper occasonally and I made sure the food was ready before they arrived, because I prefer not to have interruptions when cooking. 

We use our small dining room all the time (used saucepans are not an appealing sight when eating). My husband (known as Mr Morgan to the neighbours and Peter to the teenager who delivers the  newspapers), likes  his meals at the table, all he needs within  reach. He  lays the table for each meal with an embroidered cloth. Chipped, cracked or faded china goes straight in the bin. (Mugs, too, get a 'Niet' ).

Anyone who calls is given a cup of tea and a piece of cake. It is a simple form of hospitality and I like doing it.

My two grandaughters, Ffion and Maudie, love baking, too. I called with Maudie on Sunday and she gave me a handful of cherries as soon as I was through the door.  Cherry Cobbler thoughts immediately entered my mind. (Stewed cherries, sweetened with sugar or syrup, which I prefer, and baked with a scone topping.)

Here is Nita Sybil Evans's recipe for  'Tea Time Scones'.

Ingredients:

8 oz Self-Raising Flour, 
Pinch of Salt, 
3 oz Sugar, 
2 oz lard - (butter, I think), 
quarter pint of milk.

The scone mixture takes little time to make. Just rub fat into flour, add sugar, salt, bind with milk and roll out. Stamp into rounds with a pastry cutter and overlap on top of the cherries.  Bake in a hot oven for fifteen to twenty minutes.  Ice cream, cream or custard, (if you can be bothered with making it and I can't, buy otherwise) would be a perfect accompaniment.


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