Dear Diary,
What a surprise! I’ve just had the most wonderful afternoon as my Mum and Dad called in at the boutique on a whim. Oh, I was so pleased to see them! Daddy looked so proud as I gave the guided tour around the boutique and salon. I must say that I am so very delighted to gain his approval. After all, it’s not the done thing to be an unmarried businesswoman in this day and age. Well, we’ll have to see about that!
Mum was rather more fascinated by the range of formal tops on display at the boutique. She almost fainted when she laid eyes on the soft pink Tiger Lily Top and the Madrid Cardigan in pink and cream. Of course she couldn’t decide which one she liked the best and so took both into the dressing room. Of course Mummy looked utterly divine wearing both and so I insisted that she should have the Madrid Cardigan in pink and the Tiger Lily in blue.
The exciting news from home is about my brother Lloyd getting married in the spring! Mum was asking if I would ever think about hats in stock at the boutique. Hats are always terribly fashionable and certainly worth thinking about, especially as we are going to get dressed up for a wedding!
Happily, Mum had brought some of her fabulous home baked cakes. So I put the kettle on and persuaded her to write down the recipe for me.
Honey Cakes
Ingredients:
1 teaspoon sugar
21/2 ounces margarine
2 teaspoons honey
6oz self-raising flour
1 level teaspoon cinnamon#
Method:
Beat sugar and margarine until a soft cream consistency.
Sieve flour and cinnamon then add to mixture.
Mix with a wooden spoon until it binds together, then knead with your fingers until you have a soft dough.
Break off a piece of the dough and roll it between your floured palms into a ball.
Place on to a lightly greased baking tray.
Flatten slightly.
Repeat until you have used up all the dough, when you should have about sixteen delicious honey cakes.
Cooking time about 15 Mins
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