Look here list mgrs must stop this thread -this is all too much as I am on a
diet no sugar no salt no fat (plenty of wine methinks!)
Janet says the fairy cakes had wings are made by cutting the top to form
them
All this talk about pies what about that gorgeous custard !!!!!!!!!!!!1
P pied P
-----Original Message-----
From: Poetryetc: poetry and poetics [mailto:[log in to unmask]] On
Behalf Of Roger Day
Sent: 25 March 2007 10:10
To: [log in to unmask]
Subject: Re: Snap - The Sadness at the Heart of the Cake
We called those butterfly cakes after the wings.
In Devon, we call Devonshire cream, clotted cream; the best has a
golden crust. When milk was delivered in bottles and it had all the
cream, of a morning, my grandfather used to boil the milk, let it
cool, and we'd've jam and cream on our bread.
What you call English muffins (a bread-like thing served at breakfast
in the US) isn't as popular in the UK as it is in the US. According to
a quick web-search, they're an American invention! Neither are they
related to the muffins that you get in coffee shops over here - that's
a cake-like mixture which I think are American Muffins.
If you want the "real thing" either go for tea-cake (small round
fruit-cakes) or crumpets. In order to straighten out some cultural
misconceptions, I cooked my French neighbour crumpets in the proper
manner: a batter-mixture with a raising agent, cooked in steel circles
similar to round cookie-cutters on a buttered hot surface. As the
mixture solidifies, holes appear in the surface.. They were excellent
with home-made jam and full-cream butter.
In our anglo-welsh household, welsh-cakes were a favourite: small flat
rounds of a fruit-cake like substance cooked on a cooking iron. They
would last forever. Umm. Welsh-cakes bring back a lot memories for me.
I shall have to read some Rankin.
Roger
On 3/25/07, Peter Cudmore <[log in to unmask]> wrote:
> There's a Louise Welsh (no relation to Irvine) novel or two you might like
> then -- one called 'The Cutting Room', the other... er dunno.
>
> > Scots, eh? I would have guessed German and English. At the
> > moment, I'm very taken with _Tartan noir_. (You know, Denise
> > Mina, e.g., and the incomparable Ian
> > Rankin.)
> >
> > Candice
>
> I thought fairy cakes had their tops lopped off, cut in two, and perched
in
> icing to resemble fairy wings. Maybe only chez nous.
>
> P
>
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