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Wit and wisdom are beyond me again today. If I get some more energy after teaching tonight, I will blog properly. In the meantime, I am focussed on catching up on the things that somehow snuck into my life and need to be done *now*. Then maybe I can take a deep breath and refuel.

I am overworking. Between Conflux and The Project That May Not Yet Be Named, and teaching and a bunch of small writing deadlines, I would be psuhing it. Add to it certain private crises and the usual problems of pain management etc, and I am walking a bit near the edge of a cliff. It's only dangerous if I don't take care.

Food!

I said to a wonderful food-history blogger that if a post appeared on Jewish colonial food, I would put some Jewish colonial recipes up. here is the post: http://theoldfoodie.blogspot.com/2006/05/colonial-kosher.html

These recipes were written down over half a century ago by my grandmother, who would have got them from her grandmother. That side of the family came out to Australia in the 1850s, so it fits as colonial and Jewish. Somewhere I have from one of my grandmother's cousins a couple of recipes that literally came out with the family, but they would be London Jewish, not colonial Jewish.

I chose scones, from hundreds of recipes. Scones because of how very much they illustrate that side of my family. A big pot of tea accompanied by scones and cakes and asparagus rolls. Sponge cakes so light they however above the table. Rich, thick cream. Homemade jam we made over the summer from berries we picked ourselves. And tea made by the classic method, cup after cup, after cup. This is an important part of the Judaism of my childhood. it's where we exchanged family lore and where we learned the importance of food and hospitality in bonding.

I am leaving these recipes completely intact - all errors are as they appear in the handwritten notes. Measurements are - of course - imperial. And if any of you make them, I would love to hear your tasting notes.

Gem Scones
Firstly heat gem irons and grease them well so as when the mixture will sizzle with a spoonful is put in. Beat 1 tablespoon sugar and 1 tablespoon butter, then 1 egg a pinch of salt. Then add 1 cup of milk and 2 cups S.R. flour. Drop in a spoonful in the iron and bake in oven 4 minutes. If oven and irons are right temperature scones will not take longer.

Drop Scones
Beat 1 egg and 2 oz until creamy add ½ cup milk and mix in 1 cup S.R. flour. Heat a frying pan and grease well. Drop mixture by teaspoons into hot pan and cook quickly. When little bubbles begin to rise turn scones with a knife and brown other side. Serve hot with sugar.

Fruit Scones
Sift 2 cups flour 4 teaspoon baking powder, pinch salt, and rub in 4 tablespoon butter. Add ¼ cup sultanas chopped figs and chopped dates. Mix with milk into a soft dough. Cut into shapes and bake in a hot oven for 12 minutes.

Wholemeal Date Scones
Sift 2 cups fine wholemeal; 2 tablespoons cream tartar, 1 teaspoon cinnamon. Rub in 2 tablespoons butter. Add 2 tablespoon brown sugar and ½ cup chopped dates and mix into soft dough with ½ cup milk. Cut into shapes and bake in hot oven for 15 minutes.

Oatmeal Nut Scones
9 oz plain flour, 4 oz fine oatmeal, 2 teaspoon baking powder, 1 oz lard 1 ½ oz butter, 1 ½ oz chopped walnuts, 1 ½ oz castor, sugar, milk.
Sift dry ingredients and rub in lard and butter. Add walnuts and sugar and mix to a soft dough with milk. Cut into shape and brush tops with milk and bake in hot oven for 15 minutes.