Spring is on its way – I hope!

There has been so much rain here. Rain, rain, rain. Fortunately we haven’t suffered any damage although neighbours not far away had a flooded garden, partly caused by the amount of water which has fallen from the sky, partly due to our houses being built near teh sea with underground watercourses everywhere, and partly due to the amount of sand from the beach which gets blown down the drains. I don’t know what the forecast is fro April, but I hope it will be much better, and above all, much drier!

I came across a suggested April menu in my ninety+ year old cookery book, Modern Practical Cookery. It has a lovely little introduction:

April
Spring is on its way – and we can use the first bluebells  with daffodils to give our table a festive air. With mats of Normandy lace – a pretty scheme.

Here is the suggested menu:

corn soup
leg of English lamb and mint sauce
new potatoes
spring cabbage
pineapple pie
anchovy fingers

The anchovy fingers are what’s known as a savoury, a common things in pre-war dinner parties but all that now remains is cheese and biscuits. Corn soup is something I’ve not come across in English cooking – maybe I just haven’t looked, but it sounds really nice! With a few adjustments to suit our taste, I think I might try it, but I have altered the recipe slightly as the original suggests you boil the sweet corn for half an hour!:

Corn soup

• 1 lb sweet corn (tinned or frozen – but defrosted if frozen!)
• 1¼ chicken or vegetable stock
• 2 oz butter
• 1 onion (small or medium, depending on how much you like onion flavour!) finely chopped
• ¾ oz flour
• 1¾ pint milk
• seasoning

1. fry the onion in 1 of the ounces of butter until it’s soft, making sure it doesn’t colour
2. put corn and onion in a blender and whizz until smooth (the original recipe suggests rubbing through a sieve but that’s hard!) adding as much of the stock as you need (all of it if you have a big blender!)
3. add the rest of the butter to the pan, make a roux with the flour then add the milk until you have a white sauce
4. add the corn and onion mix and salt and pepper (a little nutmeg or paprika would be nice although that isn’t mentioned in the original recipe!

I think with a little experimentation, this could be very nice – maybe with crispy bacon bits as garnish and a swirl of cream or sour cream!