I'm going to try the Egg and Dill sauce, probably with a piece of steamed salmon, some time in the next couple of days. Will report back.....

ETA Just been admiring your Blog photos - great stuff. I might try the Chicken in Aspic one day. And the Lemon Biscuits.

I am filled with admiration at your dedication to the task in hand! (Sadly can't find an applauding smiley....)

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Cestina's dolls houses - Where has the week gone?

It's an EBD-ism. I think she's in two places at once. Or else all cooks are called Karen - but that doesn't work because hasn't the Karen in Oberland known Peggy since she was a child?

And then there's Miss Nalder's missing husband.

In Switzerland the school cook and the Millies' cook are both called Karen, I suppose one of them worked at the school in Tyrol after Marie left to work for Madge? In the British era is the cook ever named?

Yep. She's Karen too. The Austrian one.

In Tom, the cook is just referred to as "Cook", but in some of the other British books - certainly Wrong and Shocks, IIRC - the cook is named as Karen. The cook/head of domestic staff at the CS on the Gornetz Platz is definitely the same Karen who was with the school in Tyrol. Confusingly, so is the cook at Welsen in Oberland. For drabble purposes I got round that by assuming that Karen moved to Welsen but only stayed there for a year and then rejoined the main school, but in canon it gets totally bizarre when, in Mary-Lou, both branches of the school appear to have a cook called Karen .

You can just about argue to yourself that Welsen may, by complete coincidence, have employed a cook called Karen when the original Karen rejoined the main school - it's not an uncommon first name - but the chances of there being a dentist in 1930s Innsbruck and a dentist in 1950s Interlaken both by the name of Herr von Francius seem very remote, yet such was evidently the case .

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We really must stop eating like this ...

Minds are like parachutes - they only function when open.

Herr von Francius escaped to Switzerland after the Anschluss, with his loyal offspring concealing dental tools under the provisions in their rucksacks. Eventually they were able to reopen the family business in Innsbruck. They kept in touch with Madge & Jem, and were able to recommend suitable sites in Switzerland. Out of loyalty (and a need to visit a proper city now and then), Von Francius Zahnheilkunde were named Official Dentists to the Chalet School.

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Castor oil: Triacylglycerol from Ricinus communis containing hydroxy-fatty acids.

I've just had Dab (it was on special offer, that's why!) in egg sauce. The recipe I used was just a white sauce with spring onion softened in butter and chopped hard-boiled egg added. Dill/tabasco etc. was optional and I don't like dill so left that out. It was really very nice! I had thought that 'egg sauce' was going to be an egg-based sauce so it was a bit of a surprise. I look forward to hearing about your egg sauce with salmon, cestina.

I've also made Blaubereen Torte and mixed fruit jam. See the blog for more details!

I'm following your posts here and on your blog with great interest Julieanne- it's really interesting!

(if anyone here is on LJ I've made a feed so we can follow Julieanne's blog from there: it's here. If you're not on LJ ignore this *g*)

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"Reality is something I rise above"

And I've made Windbeutel - like profiterols but bigger. I've uploaded a photo and recipe onto the blog and have done some more work on the 'book'. Actually, it's not (so far) too onerous a task ... I'm busy now until Tuesday so won't have much time to do anything very exciting. But more to follow.

They look great - I love profiteroles!

Which foods (or drinks) are associated with particular people? Just thinking about it earlier because I was passing an "old-fashioned sweet shop" and saw some acid drops, which always remind me of my grandad; and for some reason my nephew seems to have decided that I'm associated with chocolate buttons. "Special lemonade" with Karen, lemon biscuits with Anna, nectar-like coffee with Mlle de Lachennais, home-made (or presumably school-kitchen-made) jam with Matey, apple pie with Joyce, raw bacon (ugh) with Thekla, leafy cake with Mrs Lilley ... there must be lots of others?

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We really must stop eating like this ...

Minds are like parachutes - they only function when open.

Today I've made a Rationing Fruit Cake (Lavender) and I'm going to compare it with my usual recipe. Photos and more information are on the blog.

The Blaubereen Torte is a surprising success and that's on the blog, too.

The Lavender Fruit Cake is finished and it's good - more on blog!

I'm really enjoying your blog Julieanne! I tried leaving a comment-not sure if it worked.

While making the fruit cake in Lavender, they talk about using egg-powder. Was this some kind of egg substitute I wonder?

Aha! Yes - apparently it's still possible to get egg powder and it can be used as a substitute. I suppose that really, women who cooked for a living in those days would have been less likely to use a recipe and would be able to cobble something together. So at some point I'll remake using powdered egg instead of all that baking powder and bicarb. I did think it might taste bitter, but it didn't, so that was all to the good.

I've just read about a Museum of German Recipe Books in Dortmund

(Unfortunately closed until early 2012, but it gives us something to look forward to !)

I wish I understood German ... I signed up for evening classes as few years ago but the course was stopped before it began (if such a thing could happen!) because of lack of interest. But if you go fraujackson - I'd love to hear all about it!

Where can you find dried egg powder? I'd love to get some. is it only available in the US?

Julieanne someone mentioned Cherry Streudel Cake?? Was that mentioned in the books at all and do you plan to make any?

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Isn't it better to have our principles than be millionaires?” ...
- John B Keane

Happy to burble when the time comes !

Sainsbury's used to have it at one point, in the things to bake with section.

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Cymru am byth! (Wales forever!)

They still have - I noticed some just before I left England in early May because I wondered who on earth would want to use it!

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Cestina's dolls houses - Where has the week gone?

Thanks Cestina and hac61

I want to try out some camping and hiking recipes, but couldnt find a local stockist for the powdered egg.... Good old Sainsbury's eh...

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Isn't it better to have our principles than be millionaires?” ...
- John B Keane