Product Description
Photo Jigsaw 17×12 (43×30cm) . The Apprentice House Kitchen at Quarry Bank Mill, Styal. The apprentices were children who worked in the mill and their diet consisted of porridge, bread and potatoes with some vegetables if they were able to grow them. 143325

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Manufacturer’s Description
With over 170 years years experience of manufacturering kitchen textiles Rushbrookes is a name synonymous with top quality design and manufacture. Your Double Oven Glove is manufactured from 100% cotton on to which the design is printed with an inetrnal 100% PVC Steam and Grease barrier. This Steam and Greece barrier helps protect your hands from excess temeperatures should the Double Oven Glove come into contact with Steam and/or Grease. As with all Rushbrookes Textiles your Double Oven Glove confomrs to all relevant British Standards, in terms of both insulation and size to ensure that you are protected as mush as possible. Finally your Double Oven Glove can be either machine or handwashed, and don’t worry the cotton is pre shrunk before manufacture so providing you follow the washing instructions it will remain the same size!The Barcode design is available in Brights and Chasseur Monochrome and across Aprons, Double Oven Gloves, Gauntlets and Tea Cosies.

Product Description
100% cotton exterior 100% PVC Steam/Grease barrier conforms with British Standard BS6526:1998 Dimensions: 84cm / 33 inches high 18cm / 7 inches wide

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Product Description
<h4>The Magic Cooking Pot</h4>A little girl and her mother have no food and no money. An old woman gives the little girl a magic cooking pot, and tells her the magic words. One day the little girl’s out for a long time and the mother wants some porridge. She can tell the pot to cook, but she can’t make it stop. She doesn’t know the right words. <br /><br /><h4>The Shoemaker and the Elves</h4>An old shoemaker has a shoe shop. It doesn’t make much money. One morning he comes down and sees something on the table. It’s a beautiful pair of shoes. Every morning he finds new shoes. But who is helping him? The shoemaker and his wife hide in the shop and wait. <br style=”clear:both” />

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Amazon. co. uk Review
Marguerite Patten is eminently qualified to write about the last Century of British Cooking. Now in her 80s she has experienced first hand the trends and changes of British cooking and eating habits since the 1920s, while by proxy through her mother’s generation she is au fait with the Edwardian era. She says in the introduction that she decided if each recipe warranted being included if it had “hit the culinary headlines” or was “outstandingly good”. This means that each of the 20-odd recipes for each decade is likely to be familiar, whether the potential cook or food historian reading this volume is 20 or 80. So, the old favourites of Prawn Cocktail, Coq au Vin and Cheese Fondue are included for the 1960s, while dishes seen nowadays as typical British fare make their entrance in the first decade, such as Devilled Kidneys and Victoria Sandwich. However, Patten makes clear that the growth in different foods available, and the British public’s willingness to experiment, whether from the effects of hardship in the world wars or from the influences of foreign travel and immigrant populations, results in no one food being resoundingly representative of British tastes. For modern cooks today a large proportion of the recipes in the first half of the book may seem more an exercise in nostalgia than a useful and inspiring collection of dishes to cook for their friends or family. Some of them would be quite fun if you’re hosting a decade-themed party or dinner party–perhaps serve a three-course meal of a light soup, Quail Pudding and Steamed Lemon Pudding if you want to re-live the 1920s. Or maybe remind children of how thankful they should be for the variety of “world” foods available today by giving them the inventive dishes of 1940s and 1950s rationing. Marguerite Patten’s personal anecdotes, about working for the Ministry of Food in the war, and then demonstrating new kitchen devices and recipes for TV and radio from the mid-1940s onwards, make great reading for those with little sense of how quickly (or slowly) such appliances as fridges, electric ovens or ice-cream makers were adopted in the typical home. Her record also serves well as a reminder of how money has always affected how people eat; though she can remove the division in eating habits between those “with money” and the “poor” after the 1930s and 1940s, she still alludes to the industrial upheavals and unemployment that still affects us (and therefore our nutrition) nowadays. Marguerite Patten’s Century of British Cooking is not the most inspiring collection of recipes, but is wonderful as a historical culinary record. Her style is at times abrupt, so that random food and non-food facts are thrown together, giving odd overviews of each decade, but the recipes themselves are well laid out and easily executed. Probably the best way to enjoy these recipes is to remove them from their historical context and use the book as a cookery encyclopedia; few recipe books stretch from Thick Windsor Soup to Thai Green Curry. –Olivia Dickinson
–This text refers to the

Paperback
edition.
Amazon. co. uk Review
Who, in 1899, could have predicted Gary Rhodes or the Two Fat Ladies? As the century draws to a close, the doyenne of British cookery writing returns with a fascinating survey of the enormous changes that have taken place in British cooking and eating habits during its course. Marguerite Patten has spent more than 50 years observing the British at table and teaching us how to cook. Starting with the conservative (and on occasion frankly dispiriting) cuisine of the turn of the century, Marguerite Patten’s Century of British Cooking charts, decade by decade, the wholly unpredictable course subsequently taken by the national tastebuds. The late Victorian and Edwardian eras are conjured up with dishes such as “Devilled Kidneys”, “Stuffed Shoulder of Mutton” and “Pulled Rabbit”. Marguerite Patten even manages to make a good case for the dreaded “Brown Windsor Soup”, which, it appears, came in thick and clear versions. The twenties prove to have been less exciting, foodwise, than one might have imagined; while a strenuous plainness characterises the food of the thirties and paves the way for wartime austerity. Recognisably modern tastes in food arrive in the sixties, in recipes such as the totemic “Prawn Cocktail”, “Sole Veronique”, “Pavlova” and “Black Forest Gateau”. From then on, things grow more familiar, until the century ends with “Thai Green Curry”, “Polenta au Gratin” and “Sticky Toffee Pudding”. A brisk historical introduction to each chapter puts the recipes into context (the seventies: “Bananas more and more popular”). –Robin Davidson

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Product Description
Photo Jigsaw 17×12 (43×30cm) . Turnspit dog at work, c1880. These short-legged dogs were bred especially to work in wheels turning cooking spits. By 1800 the breed had almost disappeared. Unknown (creator),

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CD Description
An aptly-named 1994 anthology, the 14-track TRAWLER has been in some ways rendered superfluous by meatier collections like GRANITE YEARS and the two-disc PEARLS FROM THE OYSTER, but in its very conciseness, it puts across all that is rightabout this British folk-rock band much better than either of those more sprawling compilations. Eschewing chronologicalorder in favour of a more thematic layout, TRAWLER leads the listener from the band’s early, good-timey trad-folk gems like “Hal-an-Tow” and a rerecorded version of “Another QuietNight In England” through a set of darker-hued and less folky tunes like the compelling “We Could Leave Right Now” and into the more strident and politicised material that enhanced the group’s later, more powerful albums. From the no-nonsense “Coal Not Dole” to an impassioned cover of New Order’s opaque “Love Vigilantes”, singer John Jones, violinist Ian Telfer, and their bandmates manage to fuse the personal and political in a manner devoid of empty sloganeering.

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