General Chat

Hi Sylvia hope you enjoy your stotties

Sorry you've had bother re. account,that's very worrying to say the least if you've lost contacts etc.

Mau xx

Thanks for stottie cake recipe Mau, I think I will try the smaller amount first, I would have made the larger amount in the 'olden days' when all the family were at home, now it's just me and OH

I'm sorry I did't reply sooner, G.R. erased my account,when I contacted them they replied I had
cancelled my account, well , I don't know how I could possibly have done that without knowing.

However, they mailed to say they had restored it, but guess what? It was the same old page that I put on when I was a newbie and didn't know what I was doing. This old page pops up about once every year,
I am the only one on the tree at one hundred years old (can't blame G.R. for that)

I have lost all contacts and tree look up permissions,
my record of all in and sent messages.

If they have eliminated my proper account, will they be able to restore it. I'm worried. At least they restored the chat rooms so I could come on here and ask for advice.

Sylvia C.

....and here's another recipe with smaller amounts of ingredients.

8 oz plain flour
1oz fresh yeast
1 tspn sugar
1/2 tspn. salt
pinch white pepper
tepid water

Crumble the yeast into a basin,add sugar and pepper.
Mix to a paste with about 3 tablespoons tepid water
Put the yeast mixture in a warm place for about 15 minutes until it becomes frothy.
Meanwhile sieve the flour & salt into a basin,make a hole in the centre of the flour and pour in the yeast.
Mix to form a stiff dough,kneading until all the flour is absorbed.
Cover bowl with a cloth and leave to rise for about an hour (or until doubled in size).
Roll out dough out and shape into rounds (how many you would like) about 2 inches thick.
Bake on a greased sheet for about 25 mins. until golden ....at 450F/ 230C/or Gas mark 8

Hi Sylvia your recipe for Stottie Cyek


Ingredients:

6lbs Strong white bread flour
6 teaspoons of salt
1oz lard
2oz fresh yeast
2 teaspoons sugar
2½ to 3 pints warm water

Method
Mix flour and salt together then rub in the lard.
Cream the fresh yeast and sugar and stir in about half of the warm water until dissolved.
Leave the yeast mixture until frothy then add to the flour/salt mix together with the rest of the warm water, sufficient to make a firm but not sticky dough.
Knead for ten minutes, place in bowl, cover with teatowel and leave in a warm place until it has doubled in size. Turn out and knead again.

Roll out to about ½" thick and 6" to 8" diameter. Prick all over with a fork and bake on a floured tray on the bottom of the oven,­ this is important, ­ for about 25 to 30 minutes on gas mark 8, 450F.

Enjoy :O) X..........great for dunkin in yer Leek broth....

I so miss Spangles...They were lovely...I can just taste them now...

Jules x

we visited and old fashioned sweet shop
in durham on sunday Julia

Thanks Julia, I'll have a look later when OH is looking at footie tonight, I never thought I'd see the day when I was glad to see it on the tele so much.

Joy, I loved the smell of Lisol that was used to wash the floors in hospitals, or was it Jeyes? I think Lisol may have been for head lice, no doubt someone with a better memory than me will know.

One thing, you never got any of these super bugs.

Sylvia C.

As my washing blew of the line for the umpteenth time in yesterdays gale force wind,I was reminded of the pegs that Gypsy ladies used to sell at the door.

When you pegged your washing on the line with them,it stayed put.

Any Romany ladies out there,why don't you make them any more?

We have a new 'Old Fashioned' sweat shop in out town. Whenever I go up on that street to have me hair cut, about every 5/6 weeks, I have to call in and buy a few 1/4's for the OH.
Takes him back to his childhood.
Julia in Derbyshire

carbolic soap i loved the smell of that

Hi Sylvia, just had a quick google and there are loads of recipies for Stotty Bread. I am going to look at them myself later.
Julia in Derbyshire

Stotty bread, my late mother wasn't much of a cook,bless her, but she made the most wonderful stotty bread every sunday and stood it up on end(it was flat and shaped as a disc)on the windowsill to cool.
That was the day she did her baking,apple, rhubarb, bacon and egg pies and scones, I used to eat the apple skins as she peeled them.

She made quite a number of them,stotties that is, but it all went very quickly.
We also had tinned fruit with custard and jelly with a half slice of bread and butter, or marg. when the rations ran out.

P.S. Have any of you Geordies out there got the recipe for this bread, I'd be most grateful.

Sylvia C.

School dinners gave me my utter disgust for liver,,,yuk and of beef with big hard lumps of fat,yuk yuk,,,,

we used to love school cornflake cake

I remember the gobstoppers Motowngirl.

Yes I agree with you about the fat and carnohydrades, in fact I was going to post that I miss the fat on meat these days. I do not mean 'fatty' meat, but such thing as fat around a pork chop, and marbling through steak. Don't people these days do not realise you need this to keep the meat moist whilst cooking. Animals are being breed to be lean, and this, to me, spoils the taste.
I could go on, but have to wash me 'air, to see consultant this afternoon.
Julia in Derbyshire

I just lurved my scholl dinners.LOLOL
Julia in Derbyshire

aw school trecle roly poly cake was gawjussss, even with lumpy custard haha x

lmaooo MTG that sago jke was bad bad bad hahaha, very funny tho,

i liked sago to warm and cold,

Toffee glees, Top Ten (ice lolly), Heart (ice lolly), Jackie magazine, Woolworths, sixpence pieces, my dad...

Frank,
I used to love Cadbury's Milk Tray bar too.

MTG, BHS usually have the trays of different flavoured toffee in the Xmas shop. it goes into stores the weekend of the 16th/17th October. Not sure of the make though.

Kay there was a thread last year and I brought up the subject of the long twists filled with chocolate, i searched the net but couldn'tfind them anywhere.

I love eating cold rice pudding out of the tin too, especially if it's been chilled in the fridge.

Just watching the Young Ones on BBC1 and they have lots of items of food from the 70's.