Pumpkin Pie

November arrived wet and windy.. and sadly we didnt get many trick or treaters last night due to the dreadful weather. Still I can use the candy in baking.. and we can eat the popcorn for snacks

We made it to church though.. I love the fellowship almost as much as the sermon. We had a guest pastor this morning who gave an excellent talk.. well worth getting a little soggy for.

We were chatting with Miss Marilyn and her husband Wayne and she told us that in the new year they will have been married 70.. yes 70 years!! Can you imagine? I hope MrD and I will be blessed to be together that long

For dinner we had a lovely, comforting Pork Chops en Casserole, from The Lily Wallace New American Cookbook.. served with some steamed cabbage

For dessert I baked a  delicious Pumpkin Pie using a recipe from Better Homes and Gardens Magazine, October 1941. 

A very straight forward recipe.. with a lovely result. It doesn't state what kind of pastry so I used a short crust. And I did take two slight changes.. I didn't flute the edges as shown in the illustration... and.. I didn't top with triangles of cheese as suggested

2 cups canned pumpkin
¾ cup brown sugar
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
¾ teaspoon nutmeg
3 beaten eggs
1 cup irradiated, evaporated milk (or standard evaporated milk)
¾ cup water
¾ recipe plain pastry (for crust)

Original Magazine Clipping

• Combine pumpkin, sugar, salt, and spices. 
• Cook in a double boiler until the sugar melts.
• Slowly add eggs mixed with the evaporated milk and water.
• Place the pastry-lined pie pan on the oven rack before filling to avoid spills.
• Pour the mixture into a pastry-lined 9-inch pie pan. 
• Bake in a hot oven (450°F) for 10 minutes, then lower to a moderate oven (350°F) for 45 minutes.
• Cool completely
• Top with triangles of American cheese (a traditional mid-century serving suggestion)

A real taste of Autumn. Very nice!

Better Homes and Gardens Magazine
October 1941

Spicy Hash

What a horrible, foggy, miserable morning..

miserable.. but beautiful...

and so grateful for the rain.

We had to go into town but it was hard to see too far in front of the car 

so everyone was being sensible...for once!

The line in the butchers shop was very long so we popped into a few other shops to wait for everyone to get served. The toy shop wasn't too busy.. and we had a good look around. Christmas is coming.. and with the family living so far away I have to get gifts sorted before the beginning of December. I couldn't resist and bought a little baby doll for our youngest granddaughter. Shhhh... don't tell her!

So when we finally got in the Butchers shop.. apart from buying our weekly meat.. I was able to accomplish the more important reason for our visit... ordering the Thanksgiving turkey. I had waited for the prices to come down and this weekend they are on sale. So our 12lb turkey is now ordered and we will pick it up a few days before the big day. Plenty for the both of us.. with lots of leftovers.

We do love a good corned beef hash and this Spicy Hash from Better Homes and Gardens magazine July 1941 is a lovely twist on the original. Warming and filling and perfect for a stormy, miserable day. 

Its spicy.. but not too much as I was very reserved with the cayenne pepper. I also changed the recipe to my own liking... I added some leftover potatoes.. and instead of mixing in the eggs.. I poached them and served on the side

2 cups canned corned beef, chopped fine
1 teaspoon prepared mustard
2 tablespoons chili sauce
1 tablespoon sweet pickle relish
1 tablespoon minced onion
Dash of cayenne
2 tablespoons fat
3 slightly beaten eggs
4 slices hot toast

Original Magazine Cutting

• Combine the corned beef, mustard, chili sauce, relish, onion, and cayenne; mix well.
• Cook in fat in a skillet over low heat for 20 minutes or until browned.
• Add the beaten eggs and cook until the mixture sets.
• Serve over hot toast and garnish with quartered tomatoes.

Better Homes and Gardens Magazine

July 1942

Tomatoes Galore!!

It was another beautiful start to a very busy day here at our Little Blue House

and once again I was up and about early enough to witness another lovely sunrise

This year our Victory Garden was very kind and provided us with a bumper crop of tomatoes and even though it's coming to an end, it's still producing. Unfortunately, none of them are ripening on the vine.

So I have some sitting on the window sill, hoping that they will ripen. But for the rest, I planned to make some delicious green tomato chutney 

But for breakfast, I used some for some tasty fried green tomatoes 

This recipe is from the 1949 Good Housekeeping Cookbook...

and I always make both the plain and the breaded versions...

And I needed  a good breakfast as its Tuesday.. the day I dislike the most when it comes to housework... mainly because of the dreaded ironing.

It maybe a throw back to my childhood when I was charged with doing our family ironing.. which was a chore in itself but because we didnt have an iron I had to carry the laundry down the hill to my grandmothers house on a Saturay afternoon and do it there

Whatever the reason.. I tend to do as little as possible... What can "be seen" is enough

Halfway through I took my cup of tea through to the garden for a break.. 

enjoy the cool Fall morning and admire the autumn flowers...

I wasnt alone though... I was joined by a couple of creatures... big 

and small....

That done it was time to start chopping the green tomatoes. There were just over 2lbs so following in my grandmothers footsteps, I made our annual jars of  Green Tomato Chutney.

My Nanas original recipe came from the Ministry of Foods Leaflet "Pickles and Chutney" but she amended it slightly to include apples from my Auntie Jeans tree and added raisins...and I have continued with this recipe for many years.

I must say.. its absolutely delicious, especially when its served with a little cold meat or cheese. 

And being a Brit.. it tastes just like Branston Pickle

Butternut Squash Soup

A new week begins.... and its a busy one!

MrD leaves for work extremley early (just after midnight) so we seem to be in a different time zone to everyone else. I call it Early Bird Time

So my workday always starts before sun up.. and as its Monday.. before the laundry and cleaning begins .. its bread making day. I used to make the National Loaf which we both enjoy... but I much prefer the Meta Givens 100% Wholewheat Bread recipe from 1942

Even though the instructions seem to be long.. its a very simple recipe to follow.. comes together really well, rises beautifully and it makes two loaves

And of course it has to be made whilst drinking a nice cuppa tea... and is delicious served warm from the oven with a spread of home made jam

So I was remembering the old adage..

"Wash on Monday.

Iron on Tuesday.

Mend on Wednesday.

Churn on Thursday.

Clean on Friday.

Bake on Saturday.

Rest on Sunday"

Well.. I dont churn.. and I clean throughout the week.. but I do have my own daily routine.. and Monday (along with cleaning the bedrooms) is always laundry day. With just the two of us at home now.. I can usually get it all done in one day... and that includes bedsheets and bath towels too.

Sometimes I will do another wash before the weekend... but Monday is the set day.. and its good to get it out of the way

I do love a set routine.. its stops me from getting overwhelmed... and there's always time to stop for a cuppa....

For dinner tonight we had a lovely, creamy Butternut Squash Soup.. with not a hint of cream in it. You can eat it chunky.. or blitz it til its lovely and smooth... my preference

Its a recipe Ive used for many.. many years and its one of my favourites. It always brings back memories of m grandmothers cosy kitchen. And its delicious served with  the warm homemade bread from the oven. A real taste of Autumn!

1 large butternut squash

1 medium onion
1 lb potatoes
1 3/4 pints vegetable stock
Knob of butter
Cooking oil
salt and pepper to taste
Coriander leaves to garnish (optional)

• Chop the stalk and flower off the squash and peel.
• Cut in half, scoop out the seeds and cut into 1 inch cubes
• Peel and chop the onion and potatoes
• Place the butter and a little oil in a saucepan and melt on a low heat
• Add the onion and stir until softened, but not brown
• Add potatoes and stir well
• Add squash, stir well and then cover and cook for 10 minutes, stirring occasionally
• When potatoes have softened, add stock and simmer for 15 minutes or until vegetables are soft
• Blend to a puree and serve