“Let’s enjoy eating for health!”

“Let’s enjoy eating for health!” is the message on the back of a small thirty-two page booklet I picked up in a second hand book shop, with recipes for cakes, scones, biscuits and fancies – especially for afternoon tea. The idea of afternoon tea and healthy eating aren’t immediately compatible – I think of afternoon tea as rathe luxuriant and maybe even decadent! Cakes, scones, biscuits and fancies aren’t immediately what springs to mind for healthy eating. The book was published in 1953 and the author,Bridget Amies was a keen follower of a movement called Food Reform, which actually seems really modern – eating things which promote good health. To be honest, most of the recipes seem exactly the same as any other recipe for afternoon tea items, although different flours appear in some, and oats and oatmeal.

This is the foreword:

Who can deny the keen enjoyment and anticipation in preparing something new for those dear friends who are dropping in to discuss mutual interests over a cup of delicious china tea and something new to eat. Well, here it is – tasty and wholesome.
The recipes are proven, they cover a large variety of tastes and materials to suit all persons and occasions.
They can and have all been made successfully with a sieved wholemeal flour – many of them are suitable to serve with fruit dishes as a sweet at luncheons – others are nourishing and suitable to give the children packed for luncheon.
For those people not allowed starch, the unfired dainties will offer a delicious and nourishing alternative, in fact the most healthy and nourishing of all the recipes.
Again, for those people who never indulge in afternoon tea, all these recipes can find their place as an interesting alternative in other meals.
There is a large selection here of dainties which can be enjoyed by those who seek to keep that youthful, healthy mind and body.
The author wishes to lay stress on the fact that nearly al the recipes can be made using Barbados Sugar, Kosher Salt, Margarine and sieved Wholemeal Flour, or Prewett’s Millstone Flour. This is not stated in each recipe in case the inexperienced cook, or those not interested in food reform, feel compelled to use materials not in their daily use.

You can still buy Prewett’s flour by the way; the present factory was started as a bakery by a Mr Shaw in 1933 – however, the name Prewitt goes back to the 1870’s, when William Prewett had a mill in Sussex.

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