          |
 Oh, baking,
boiling, steaming. There were a lot of steamed puddings and that was done by
putting...they didn't have steamers I don't think as such, it was put in the
pudding basin in a large pan of boiling water, which had to come half way up
the pudding basin and that had to be topped with fresh boiling water at times
to make sure that it didn't go off the boil, and then it took about 2 hours to
steam a pudding. But again after the war, when I first set up home, again one
of the first things I wanted was a pressure cooker, and that of course
revolutionised cooking because you could cook a steamed pudding, a light sponge
steamed pudding in 15 minutes. |
| You could cook a stew in about twenty minutes, and you could make
soup in about twenty minutes, where it had been hours of cooking or
anything that needed the meat tenderised well, or the vegetables well
cooked to get all the flavour out of them- so the pressure cooker
I took to like a duck to water, I found it a great saving in time.
This was of course when my children were young, and the saving in
time was fantastic- there were various horror stories from an aunt
of mine who didn't manage the actual pressure arrangement properly
and if you didn't do that- the little plug which controlled the pressure
tended to blow out if it became blocked and she had rabbit all over
the ceiling- and I don't think she touched it again after that! But
you just had to be careful that you didn't over fill it- that you
used it the way it was intended - and it's brilliant and there again,
I still have it- and these things are now forty odd years old and
they are still performing just as well as they did when I first had
them. |
   
Interviews Soundbites
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