In Remembrance

Hi everyone and welcome to the blog. This week’s blog is dedicated to those who those who have fallen in conflicts the world over so that we can enjoy life Remembrance Day and An Ode to Remembrance.This week’s recipes are all original recipes from the 1940’s and were firm wartime favourites, they are Scotch Sausage Carrot Fudge and 5 Dishes from 1 recipe.

Remembrance Day (also known as Poppy Day, Armistice Day or Veterans Day) is a memorial day observed in Commonwealth countries to remember the members of their armed forces who have died on duty since World War I. This day, or alternative dates, are also recognised as special days for war remembrances in many non-Commonwealth countries. Remembrance Day is observed on 11 November to recall the official end of World War I on that date in 1918, as the major hostilities of World War I were formally ended "at the 11th hour of the 11th day of the 11th month" of 1918 with the German signing of the Armistice. (Note that "at the 11th hour" refers to the passing of the 11th hour, or 11:00 a.m.)

The day was specifically dedicated by King George V, on 7 November 1919, to the observance of members of the armed forces who were killed during World War I. This was possibly done upon the suggestion of Edward George Honey to Wellesley Tudor Pole, who established two ceremonial periods of remembrance based on events in 1917.

The red remembrance poppy has become a familiar emblem of Remembrance Day due to the poem In Flanders Fields. These poppies bloomed across some of the worst battlefields of Flanders in World War I, their brilliant red colour an appropriate symbol for the blood spilt in the war.

An Ode to Remembrance is an ode taken from Laurence Binyon's poem "For the Fallen", which was first published in The Times in September 1914. The poet wrote For the Fallen, which has seven stanzas, while sitting on the cliffs between Pentire Point and The Rumps in north Cornwall, UK. A stone plaque was erected at the spot in 2001 to commemorate the fact. The plaque bears the inscription “For the Fallen. Composed on these cliffs 1914.” The poem honoured the World War I British war dead of that time and in particular the British Expeditionary Force, which had by then already had high casualty rates on the developing Western Front. The poem was published when the Battle of the Marne was foremost in people's minds.

The line Lest we forget is often added to the end of the ode, which is repeated in response by those listening, especially in Australia. In the United Kingdom and New Zealand, the final line of the ode, "We will remember them", is repeated in response. In Canada, the last stanza of the above extract has become known as the Act of Remembrance, and the final line is also repeated.

The "Ode of Remembrance" is regularly recited at memorial services held on days commemorating World War I, such as ANZAC Day, Remembrance Day, and Remembrance Sunday. In Australia's Returned and Services Leagues, it is read out nightly at 6 p.m., followed by a minute's silence. In New Zealand it is part of the Dawn service at 6 a.m. Recitations of the "Ode of Remembrance" are often followed by a playing of the Last Post. In Canadian remembrance services, a French translation is often used along with or instead of the English ode.

The full version of this article can be found at www.chefgarfyinfo.blog.co.uk

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My first recipe is Scotch Sausage courtesy of www. woottonbridgeiow.org.uk

230g x Cooked Sausages
450g x Cooked Mashed Potatoes
28g x Butter
A little milk
Seasoning
Yolk of egg
Breadcrumbs
Fat for frying

Mash the potatoes with the butter and the seasonings, adding sufficient milk to make a fairly stiff mixture. Divide each sausage in two, cover with mashed potatoes, egg and crumbs, and fry in hot fat.

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My next recipe is Carrot Fudge courtesy of www.show.me.uk. First printed Recipe in Colleen Moulding's "Frugal Recipes from Wartime Britain".

4tbsp x Finely Grated Carrot
1 x Gelatine Leaf
Orange Essence or Squash
A Saucepan
A Flat Dish

Put the carrots in a pan and cook them gently in just enough water to keep them covered, for ten minutes. Add a little orange essence, or orange squash to flavour the carrot. Melt a leaf of gelatine and add it to the mixture. Cook the mixture again for a few minutes, stirring all the time. Spoon it into a flat dish and leave it to set in a cool place for several hours. When the "fudge" feels firm, cut it into chunks and get eating!

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My final recipe is 5 Dishes from 1 recipe courtesy of www.thecoops.me.uk

1 level tbsp x Dried Egg
115g x Flour
Pinch of Salt
284ml x Milk & Water combined

Mix the dry ingredients. Add enough of the liquid to make a stiff mixture. Beat well and then add the rest of the liquid and beat again.

Yorkshire Puddings
Get a knob of fat smoking hot in a baking tin, pour in the batter, cook in a brisk oven for 30 minutes.

Toad in the Hole
Use the Yorkshire pudding batter with Sausage or meat leftovers and bake for 30minutes.

Batter Puddings
Same as Yorkshires, but omit the salt and add sugar and fruit. Serve in a baking dish.

Sweet Pancakes
Get a knob of fat smoking hot in a frying pan. Cook each pancake separately and roll up with lemon and sugar, to serve.

Savoury Pancakes
As Above, add onions, leeks or grated cheese... but omitting the sugar and lemon.

They shall not grow old, as we that are left grow old: Age shall not weary them, nor the years condemn. At the going down of the sun and in the morning, We will remember them.

If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.

Hope you enjoy!!..... ChefGarfy =D

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