Cambric tea and turkish delight- food in children’s literature.

Books we love as children can date and grow out of kilter with our modern mores and beliefs – we still enjoy them, albeit with a more knowing heart and mind. We haven’t checked the Law of Books as to what delineates a classic as of late but these are some of our candidates- both niche and mainstream, for kids which feature fulsome or whimsical descriptions of food in their pages. Some are based around food and others use it to enhance the narrative or as a theme or metaphor but they are all compelling and have stood the test of time, ready to be rediscovered by each new generation of children.

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Bread and Jam for Frances by Russell Hoban

The moral of this story is “Be careful what you wish for.” Frances loves bread and jam so much she wants to eat it every day. Frances is a fussy eater too. She won’t touch her squishy soft-boiled egg. She trades away her chicken salad sandwich at lunch. She turns up her nose at boring veal cutlets. Unless Mother can come up with a plan, Frances just might go on eating bread and jam forever! Mum Badger in her infinite parental wisdom knows the best way to deal with this is to let Frances learn that some things are made less special by over familiarity. Adventures with food and fussy eating is addressed with a light non moralising hand as Frances learns to try new things to eat and more importantly, works this out for herself. Richly descriptive in word and illustration, Hoban creates a prose masterpiece about a childhood life experience.

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Green Eggs and Ham by Doctor Seuss

“Not in a box. 
Not with a fox. 
Not in a house. 
Not with a mouse. 
I would not eat them here or there. 
I would not eat them anywhere. 
I would not eat green eggs and ham. 
I do not like them, Sam-I-am”

(From Green Eggs and Ham by Doctor Seuss)

Do you like green eggs and ham?” asks Sam-I-am  and Sam keeps asking persistently (like very young child we have ever met). With distinctive characters and unmistakable rhymes, Dr. Seuss’s beloved books have earned a place in the cannon of children’s classics. Growing cumulatively longer and longer, the list of places to enjoy green eggs and ham, and friends to enjoy them with, grows. Follow Sam-I-am as he insists that this unusual treat is indeed a delectable snack to be savored everywhere and in every way then cook Nigella’s famous riff on the meal- Green Eggs and Ham.

“The Queen let another drop fall from her bottle on to the snow, and instantly there appeared a round box, tied with green silk ribbon, which, when opened, turned out to contain several pounds of the best Turkish Delight. Each piece was sweet and light to the very centre and Edmund had never tasted anything more delicious. He was quite warm now, and very comfortable.”

 This description of Turkish Delight by CS Lewis in the ‘Lion, the Witch and the Wardrobe’ is the one that tantalised, confused and ultimately disappointed me the most when I finally got to try it for myself. Bouncy, jellified and perfumed, the texture and taste of Turkish Delight was so far removed from the candy of my imagination that to this day I wonder if CS Lewis actually muddled it with some other, lovelier candy. The magical description allied itself with a magical world during my childhood- a time when I so very desperately needed to be taken out of my own unloving and bleak home and my disappointment after trying Turkish Delight for the first time was bitter indeed.

How to make Turkish Delight

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Cloudy with a Chance of Meatballs by Judi & Ron Barratt

Once upon a time there was a town called Chewandswallow, devoid of grocery stores. Food is provided by the weather and comes three times a day. It snows mashed potatoes, has split pea soup fog, and rains orange juice. It begins to storm and flood making the food become giant. This forces residents to build boats made out of bread and sail away in search of a safer place. Imagine super sized donuts rolling down the streets and wondering if a pancake could really be bigger than a house? It’s a great story that opens up questions about the weather and how fun the imagination can be, facilitating mind bending feats of creative thought. Read this with your children, get them drawing their own imaginary foods then click here for some surreal Cloudy inspired recipes to make with them.

Matron: “You are suffering from Midnight Feast Illness! Aha! You needn’t pretend to me! If you will feast on pork-pies and sardines, chocolate and ginger-beer in the middle of the night, you can expect a dose of medicine from me the next day.” (From the Malory Towers series of books)

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One of my very favourite things to read as a child was any of the Enid Blyton boarding school tales from the cliff top Malory Towers to the less striking St Claires, attended by the O’Sullivan twins. Despite being set around the time that war would have resulted in serious privation, we are kept insulated from the vagaries of this and other historical event- indeed Clive of India was one of the only historical figures I recall being mentioned (as the groan-worthy subject of revision). Despite the broadest of plot and character brushstrokes, I still read them as an adult. As Jane Brocket writes in ‘Cherry Cake and Ginger Beer’, a Proustian revisiting of the world of food in children’s literature with its recreations of famous meals and recipes, Blyton is especially gifted at depicting amazing scenes of food. Consider that these books were written during a time of rationing, surely Blyton must have been gripped by the throes of wish fulfilment as she wrote? Either that or she had great contacts in the world of black-market foodstuffs.

Think of the writing skill it takes to make sardines pressed into slices of ginger cake sound tempting. That is what some of the girls ate during one midnight feast, as they sat by a cliff-top swimming pool carved from Cornish cliffs wearing tennis shoes and sturdy utilitarian flannel and wool dressing gowns. Then there were the unctuous sounding match tea ‘Jammy Buns’ to celebrate their Malory Towers fifth form Lacrosse win. So much more desirable than their Greggs equivalent! We read the account of the midnight feast in a St Clare music room where Isobel and Pat fry mini-sausages on a purloined camping stove and rail against the sneakiness of Erica who subsequently ratted then out to their schoolmistress. To this day I can smell those sausages…and I don’t even like them. Even the description of Elizabeth’s peppermint creams in ‘The Naughtiest Girl in the School’ books made me long to try what are actually pretty average tasting candies.

In fact this love of celebrating the food in children’s books from an adult perspective leads me onto my next book discovery, the ‘Little House Cookbook’ by Barbara Mi Walker who discovered the “Little House” series when her daughter, Anna, was four. Eight further years of intermittent reading, writing, and testing produced The Little House Cookbook, a lovingly detailed exploration of just about every foodstuff mentioned in the entire series, including the appetites of the seemingly gluttonous Almanzo- Laura’s future husband.

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 The authors bibliography is four and a half pages long and in each chapter, she locates recipes within their historical context and explains every ingredient. Did you know that at in Laura Ingalls’s day, the tomatoes available were not sweet in the manner that they are now?  There were no chemical raising agents (egg whites would be stiffly beaten and ipes to the modern day kitchen.

Take the recipe for Stewed Jack rabbit with Dumplings, “If you can’t find a hunter to give you a skinned rabbit (he will want the pelt), look for a farm-raised rabbit at a German butcher shop. (Hasenpfeffer is a favorite German dish).” There is the Mittel European influence upon American migrant cooking right there.

Horehound candy, vinegar pie, parched corn and Johnny Cakes; fried apples ‘n onions, (the favourite birthday treat of Almanzo); green tomatoes or pumpkins were used for pie when apples were not available. They ate Vanity cakes at a Plum Creek birthday, the cakes’ puffed up emptiness serving as analogy for the hated Nellie Olsen  and savoured salt-pork melting into pans of baked beans: even the loaves made from wheat hand-ground in a little coffee grinder during the blizzard racked Long Winter are researched and written about. I was obsessed with trying Wintergreen Berries, something that Almanzo (again!) and his sister Alice went ‘pawing for’ on the snow-frozen slopes of New York State where their father had a prosperous farm. The description of crunchy berries gushing aromatic icy juices into their mouths was more than I could bear. The fact that I live in an area with chalky alkaline soil, ill suited to growing the plant that bears these berries, Gaultheria procumbens is a further torture.

I have never drunk tea and detest milk but I got my grandmother to make me a Cambric tea just like little Grace drank- basically hot water flavoured with milk and a smidgeon of tea, so comforting during the cold and a hint of just how poor the family often were. I basically spent my childhood pretending to be Laura and named my first born after her too. “At noon Ma sliced bread and filled bowls with the hot bean broth and they all ate where they were, close to the stove. They all drank cups of strong, hot tea. Ma even gave Grace a cup of cambric tea. Cambric tea was hot water and milk, with only a taste of tea in it, but little girls felt grown-up when their mothers let them drink cambric tea”. (The Long Winter, by Laura Ingalls Wilder).

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Another fantasy figure from my childhood (I begged for a hay filled mattress that would smell clean and sweet), Heidi lived the kind of simple life that even as a young child, I recognised as something of an unattainable fantasy. The contrast between this unctuous piece of cheese on toast and the hard rolls with the knot on top served at the formal dinners in Clara’s frigid and cold city home was painful to me. The author, Johanna Spyri was actually a resident of Zürich and thought of the story of the simple Alpine girl while she was convalescing from an illness in the Grisons, which is in the eastern part of the country and a biographical parallel with Clara’s illness:

 “Meanwhile the old man held a large piece of cheese on a long iron fork over the fire, turning it round and round till it was toasted a nice golden yellow color on each side … the old man filled her bowl again to the brim and set it before the child, who was now hungrily beginning her bread having first spread it with the cheese, which after being toasted was soft as butter” (from ‘Heidi’ by Johanna Spyri)

Finding out what type of cheese this was turned out to be no easy task when you consider that goats cheese was actually not eaten that often in Switzerland then, even though Uncle Alp was a goat farmer who made cheese from his own animals. Cheese toasting over a fire was not restricted to people living in huts on the side of an Alpine mountain though; this method using toasting forks was also written about by Enid Blyton and by Robert Louis Stevenson in ‘Treasure Island’ but none comes close to Spyri’s description. It is THE uber cheese on toast but unlike Proust I have yet to rediscover my Heidi Temps Perdu. I Still don’t know what type of cheese it was although Raclette is the likeliest candidate, being an excellent melting cheese.

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As a young girl I read and re-read Susan Coolidge’s ‘What Katy Did’ series of books and was intrigued by the bottle of shrub they took to drink on one of their rainy day picnics in the loft at the very start of the book. Although Cece later admitted that the ‘Shrub’ was little more than vinegar and water, I was determined to both try it and enjoy it <shudder> and took a glass of what we had, Sarsons, mixed with tap water down to the orchard at the bottom of my grandparents garden and tentatively forced myself to drink it. Illusions firmly shattered and deciding that American vinegar was clearly superior to ours (or they had the stomach and constitution of goats) I shelved any ideas about this becoming my new go to summer refreshment.
 Until the latest post from the Bojon Gourmet landed in my in box that is. One of my favourite food writing bloggers from San Francisco, her Shrub recipe has about as much in common with my (and Cece’s) version as the saintly and slightly sanctimonious Cousin Helen from the books had with Mae West. Lavender, Kumquat, honey and apple cider vinegar all add a mellifluous depth that cancels out any tendency towards the tongue-sucking rasp of vinegar. The colour is amazing, the floral and citrus sophisticated enough for parties. Go on, try it. Even Katie would have been made good by this drink and would thus have avoided the back injury this, in part, morality tale visited upon her to show us what happens to naughty girls.

The ‘What Katy Did’ series are liberally scattered with references to food and to the occasions surrounding it. Here is the picnic in their version of Paradise where they built a rose bower to eat under;

“Katy, who sat in the middle, untied and lifted the lid of the largest basket, while all the rest peeped eagerly to see what was inside.First came a great many ginger cakes. These were carefully laid on the grass to keep till wanted; buttered biscuit came next – three a piece, with slices of cold lamb laid in between; and last of all were a dozen hard-boiled eggs, and a layer of thick bread and butter sandwiched with corned-beef. Aunt Izzie had put up lunches for Paradise before, you see, and knew pretty well what to expect in the way of appetite.Oh, how good everything tasted in that bower, with the fresh wind rustling the poplar leaves, sunshine and sweet wood-smells about them, and birds singing overhead! No grown-up dinner party ever had half so much fun. Each mouthful was a pleasure; and when the last crumb had vanished, Katy produced the second basket, and there, oh, delightful surprise! were seven little pies – molasses pies, baked in saucers – each with a brown top and crisp, candified edge, which tasted like toffy and lemon-peel, and all sorts of good things mixed up together”

And who recalls Debbie’s Jumbles sent in the boarding school Christmas hamper to end all hampers? I found the books faintly torturous; even the ‘thick pale slices of pudding with a thin sugary sauce’ served by the new headteacher on one of her weird food fad regimes for school lunch tempted me. What on earth was this pudding?

Katy’s trip to Europe with its ill fated expeditions to various locations associated with her favourite novels had her gravely disillusioned with our food, showing particular distaste for some disagreeable flannel blanket-textured muffins, which she described as ‘scorched and tough’. Little pan fried fish reminiscent of what she called ‘Scup’, commonly known now as ‘Porgy’ with its fine light flavour, and a light gooseberry preserve both met with her approval in what she called ‘Storybook England’.
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An old, little known book, ‘Girl of the Limberlost’ by Gene Stratton Porter, is a story of a girl of the mid western woods; a buoyant, loveable self-reliant American with a philosophy of love and kindness towards all things; her hope is never dimmed. The story and romance of Elnora growing up in the wetlands of northern Indiana is also a cautionary tale for ecology-lovers.

 Gene Stratton-Porter paints a picture of coming industry destroying nature and those who try to save what can be saved for future generations. My sigh of relief when Elenora’s mother turned her life around and started acting like a good mother as opposed to her original not so good one, was immense and of course that meant that food = love with glorious descriptions of the goodies placed in Elnora’s lunchbox- spice cookies, raisin turtles, candied pears, popcorn balls, haws, doughnuts, and hazelnuts to share with friends or feast on alone.

Turtles brand candy were developed by Johnson’s Candy Company (which became DeMet’s Candy Company in 1923) in 1918, after a salesman came into the commissary’s dipping room and showed a candy to one of the dippers, who pointed out that the candy looked like a turtle. Soon after, Johnson’s Candy Company was making the same kind of candy and selling it under the name “Turtles.” Commonly made in the American South, they are now a classic of the candymaker- as a child without the internet to do my research, my mind ran in ignorant riot over their name. You can imagine what I thought they were made from.

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Less a children’s book and more of a book that I read as a child, ‘A Tree Grows in Brooklyn‘ by Betty Smith beat Jamie Oliver to the post regarding the mythologizing of Cuisina Povera with its delicious description of mother figure Katie Nolan’s pitiful attempts to make a bone with scraps of meat on it, an onion and some stale bread into what she called Frikadellen.

Frying scraps of stale bread, sending the children to cajole that bone from a butcher who would give them the one with the most meat attached (in exchange for a ‘pinch on their cheeks’), making nothing stretch to something because of her marriage to a charming yet feckless Irish singing waiter, Katie is a true heroine. Jack Monroe and her campaign against food poverty with a blog offering inexpensive ways to feed a family, comes to mind when I read this book and as an adult, fully cognizant of the hardships faced by many families, it makes me weep. Read this and see what I am referring to:

“The Nolans practically lived on that stale bread and what amazing things Katie could make from it! She’d take a loaf of stale bread, pour boiling water over it, work it up into a paste, flavor it with salt, pepper, thyme, minced onion and an egg (if eggs were cheap), and bake it in the oven. When it was good and brown, she made a sauce from half a cup of ketchup, two cups of boiling water, seasoning, a dash of strong coffee, thickened it with flour and poured it over the baked stuff. It was good, hot, tasty and staying. What was left over was sliced thin the next day and fried in hot bacon fat.

 “Mama made a very fine bread pudding from slices of stale bread, sugar, cinnamon and a penny apple sliced thin. When this was baked brown, sugar was melted and poured over the top. Sometimes she made what she had named Weg Geschnissen, which laboriously translated meant something made with bread bits that usually would be thrown away. Bits of bread were dipped into a batter made from flour, water, salt and an egg and then fried in deep hot fat. While they were frying, Francie ran down to the candy store and bought a penny’s worth of brown rock candy. This was crushed with a rolling pin and sprinkled on top of the fried bits just before eating. The crystals didn’t quite melt and that made it wonderful.
 “Saturday supper was a red letter meal. The Nolans had fried meat! A loaf of stale bread was made into pulp with hot water and mixed with a dime’s worth of chopped meat into which an onion had been cleavered. Salt and a penny’s worth of minced parsley were added for flavor. This was made up into little balls, fried and served with hot ketchup. These meat balls had a name, fricadellen, which was a great joke with Francie and Neeley.

They lived mostly on these things made from stale bread, and condensed milk and coffee, onions, potatoes, and always the penny’s worth of something bought at the last minute, added for fillip”

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The most memorable banquets aren’t necessarily the most palatable or convivial: take the very adult Oscar Wildes black banquet in ‘Portrait of Dorian Gray’ with charcoal pathways, basalt-edged ponds and baskets of purple-black violets adorning the black-clothed table. Feasting on dark olives and Russian rye bread, slices of black puddings turgid with clotted blood shipped over from Frankfurt and wild game served in puddles of liquorice-dark sauces, the guests wore black and ate off black-edged flatware whilst mourning the passing of the protagonist’s sexual potency. Not one for children although the pepper laden meal that Cruella De Vil invites the dogs owners the Dearlys. to is just as forboding and sinister. Taking place in a Dalmatian-inspired room with its black marble walls and white marble table, reminiscent of a sarcophagus or grand tomb, Dodie Smith tells us:

‘The soup was dark purple. And what did it taste of?

Pepper! The fish was bright green. And what did it taste of? Pepper! The meat was pale blue. And what did that taste of? Pepper! Everything tasted of pepper, even the ice cream – which was black. (The Hundred and One Dalmatians)

The meal become entrenched in our minds eye in a far more potent manner as it takes the staff of life- food, and marries it with death in that tomb -like room.

 

 

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5 thoughts on “Cambric tea and turkish delight- food in children’s literature.

    1. Thank you so much for reading and commenting. I really love your website too and will make sure I recommend it to plenty of people.

  1. I thoroughly enjoyed this post, and with the exception of a couple of books (‘A Tree Grows In Brooklyn’ and ‘Girl of the Limberlost’) I have read all the others. Some I haven’t read in more than a couple of decades, and I think it’s time I dust them off and delve into them again. This was a delicious trip down memory lane.

    1. How lovely to hear that you feel like re-reading those old favourites. That’s really the best compliment I can imagine. Let me know if you have problems getting hold of A Tree Grows in Brooklyn and I can post you one of my spares. I read from it as part of my father’s eulogy. He introduced it to me in one of the few acts of parental kindness I remember from him.

      1. Thank you! That’s kind of you. I shall look for it here and get back to you if I can’t find it. 🙂

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