Here we are, it’s out and it’s getting some lovely reviews already: ‘I couldn’t put it down. Not sure what I liked best, but I really liked the way you tell your story, even when the themes were most serious, with a touch of humour which somehow lightens the atmosphere all round, although we never underestimate the hardships either – I found myself laughing out loud at times. I saw a resemblance to the Cazalet series, but even more, I saw many shades of Angela Thirkell there. A lovely read.’
And while I’m about it, here’s another one: Another excellent cosy mystery by Nicola Slade. Not only is this a jolly good story with a cliffhanger ending it portrays life on the Home Front in 1918 without being mawkish or sensationalist. I love the details of the food; the struggle was real!
Even though the War opened up the prospect of many hitherto male-only jobs for women, middle-class girls with no particular training were still hampered by expectations of what was ‘suitable’. Christabel, the narrator of The Convalescent Corpse, contributes to the family income by writing Boys’ Own-style books aimed at young men in the army,with exciting titles such as ‘Prefects on Picket Duty’ – but she manages this by using a male pseudonym.
I’m glad that the reviewer above loved the details of the food and the shortages and rationing that made shopping for groceries a test of endurance and hope.Hampshire Pie is an example of shameless misrepresentation! on the part of the Home Chat editor who produced their March 1918 supplement: Plain Puddings & Cakes. It has no visible link with Hampshire and it’s not a pie! I had to include it, of course, considering the book is set in Hampshire – in Ramalley, a small market town halfway between Winchester and Southampton, that bears a surprising resemblance to Romsey!
Hampshire Pie (Hot, Baked)
Apple is the nicest fruit to use for this but it is very good with rhubarb or any other fresh fruit
1 lb apples or soaked dried apple rings
1 pint water
2 ounces custard powder
1 tbs golden/amber/or ginger syrup, or other sweetener
Saltspoonful powdered cinnamon or nutmeg
Peel, core and slice apples. Boil the cores and peel in the water till quite soft, then drain off water, and save it.
Cover apples in a pan with water to half cover them. Simmer till soft, beat free from lumps with a fork. Add cinnamon and syrup and spread the pulp in a piedish.
Meanwhile, boil up the apple water. Mix the custard powder smoothly and thinly with a little cold water, pour it into the boiling apple liquid and stir for about five minutes, or according to directions on the packet.
Sweeten this mixture if necessary; a drop of vanilla is generally an improvement. Pour it over the apple pulp and bake in a moderate oven for about half and hour or until browned.
NB Ground rice or cornflour and just a little custard powder can be used if you like, instead of all custard powder. A scrap of margarine improves the flavour and increases the food value of the pudding.
Verdict – I love stewed apple so I was happy with this, though I made custard with skimmed milk instead of the apple water suggested – I felt that was a step too far towards authenticity! It’s a cheek to call it a pie, though I suppose it is cooked in a pie dish!
You can find The Convalescent Corpse in ebook and paperback all across Amazon. This is the UK link:https://amzn.to/2OskEpV
Please tell your friends – and if you enjoy this story of family struggles in wartime, a review on Amazon would be fabulous.