The History of the Home Economics Group
The Home Economics Group began in 1964 when it was then called The Produce Guild. Members paid a subscription of 1s 6d to join and 4d each meeting for tea and biscuits.
In 1976 the name was changed to the Home Economics Group, the subscription charge was abolished and any member wishing to join would be very welcome. The group hold 7 meetings a year and these are very varied. Through the years we have learnt how to make: Lampshades, Ties, Soft Toys, Patchwork, Broomstick Crochet, Stools & Greetings Cards.
We have also had flower arranging and cookery demonstrations. An annual event is an International Night, when members bring samples of an international dish, recipes are exchanged and then everyone ‘tucks in’ to the various dishes. In spring we visit a member’s garden, to see the greenhouses and bedding plants. Joan Mynott (Chairperson, Home Economics Group)
The member’s garden is Joan’s own garden where members can buy bedding plants and enjoy many of her home-made refreshments.
For many years the Home Economics group has competed in the Ogwen Shows, winning many awards for cookery and handicrafts, now we take part in the Conwy Valley show which is held eery two years. The group also organises the Dwygyfylchi WI Summer Show
In 1976 the name was changed to the Home Economics Group, the subscription charge was abolished and any member wishing to join would be very welcome. The group hold 7 meetings a year and these are very varied. Through the years we have learnt how to make: Lampshades, Ties, Soft Toys, Patchwork, Broomstick Crochet, Stools & Greetings Cards.
We have also had flower arranging and cookery demonstrations. An annual event is an International Night, when members bring samples of an international dish, recipes are exchanged and then everyone ‘tucks in’ to the various dishes. In spring we visit a member’s garden, to see the greenhouses and bedding plants. Joan Mynott (Chairperson, Home Economics Group)
The member’s garden is Joan’s own garden where members can buy bedding plants and enjoy many of her home-made refreshments.
For many years the Home Economics group has competed in the Ogwen Shows, winning many awards for cookery and handicrafts, now we take part in the Conwy Valley show which is held eery two years. The group also organises the Dwygyfylchi WI Summer Show
Cookery:
Whilst we love our traditional Welsh recipes, over the years we have become more adventurous with our cooking.
In the New World Gas Cookery Book (1929) there is a recipe for Penmaenmawr Pudding, a delicious steamed concoction of eggs, breadcrumbs and candied fruits served with German sauce (re-printed below), how did this find its way into an English cookbook?
Fifty years ago and more my mother steamed, boiled or baked a pudding nearly every day. Lovely sponge puddings covered in golden syrup and Bird’s custard, suet puddings filled with rhubarb; jam tarts, Queen of Puddings and no microwave to hasten the cooking so the kitchen was invariably full of steam!
WI members are still renowned for their cooking skills, whilst appreciating the healthy alternatives of fresh fruit or yogurt instead of a calorie-laden pudding.
But we still enjoy a sweet treat; travel has introduced new flavours to our palette and we enjoy food we have tasted on holiday. The calories are still there but unlike 50 years ago we don’t need food to keep us warm in our centrally heated homes, nor to give us energy when many of us spend time in cars, how many families had cars fifty years ago? Eileen Gallie.
Penmaenmawr Pudding
5oz stale bread
3oz candied cherries
2 or 3 eggs
1/2 pt Milk
3oz sugar
1oz chopped pistachios (or angelica)
1oz chopped almonds
1 glass of sherry (optional)
grated rind of 1 lemon
Method:
Cut up the bread into approx one-third inch squares, pour over the sherry and allow soaking for 1hr, covered. Add cherries (halved), grated lemon rind, almonds, sugar and half of the pistachios. Beat up the eggs, add them to the hot milk, pour this over the bread, etc. Butter a fancy mould, put into it the remaining chopped pistachios (or angelica), shake them well round the mould, pour in the mixture, cover with buttered paper and steam for 1 ½ hrs. Turn out and serve with German Sauce
German Egg Sauce
1 egg
1 dessertspoon sugar
1/2pt sherry
a strip of lemon peel
Method:
Put all into a basin, the sherry slightly warmed.
Place the basin over a pan of warm water, whisk briskly for 10 minutes, or until frothy (take care it does not get too hot or it will curdle)
Serve at once.
In the New World Gas Cookery Book (1929) there is a recipe for Penmaenmawr Pudding, a delicious steamed concoction of eggs, breadcrumbs and candied fruits served with German sauce (re-printed below), how did this find its way into an English cookbook?
Fifty years ago and more my mother steamed, boiled or baked a pudding nearly every day. Lovely sponge puddings covered in golden syrup and Bird’s custard, suet puddings filled with rhubarb; jam tarts, Queen of Puddings and no microwave to hasten the cooking so the kitchen was invariably full of steam!
WI members are still renowned for their cooking skills, whilst appreciating the healthy alternatives of fresh fruit or yogurt instead of a calorie-laden pudding.
But we still enjoy a sweet treat; travel has introduced new flavours to our palette and we enjoy food we have tasted on holiday. The calories are still there but unlike 50 years ago we don’t need food to keep us warm in our centrally heated homes, nor to give us energy when many of us spend time in cars, how many families had cars fifty years ago? Eileen Gallie.
Penmaenmawr Pudding
5oz stale bread
3oz candied cherries
2 or 3 eggs
1/2 pt Milk
3oz sugar
1oz chopped pistachios (or angelica)
1oz chopped almonds
1 glass of sherry (optional)
grated rind of 1 lemon
Method:
Cut up the bread into approx one-third inch squares, pour over the sherry and allow soaking for 1hr, covered. Add cherries (halved), grated lemon rind, almonds, sugar and half of the pistachios. Beat up the eggs, add them to the hot milk, pour this over the bread, etc. Butter a fancy mould, put into it the remaining chopped pistachios (or angelica), shake them well round the mould, pour in the mixture, cover with buttered paper and steam for 1 ½ hrs. Turn out and serve with German Sauce
German Egg Sauce
1 egg
1 dessertspoon sugar
1/2pt sherry
a strip of lemon peel
Method:
Put all into a basin, the sherry slightly warmed.
Place the basin over a pan of warm water, whisk briskly for 10 minutes, or until frothy (take care it does not get too hot or it will curdle)
Serve at once.
Dwygyfylchi Annual Competition: Judges and Winners 2013:
Home Economics Group Annual Dinner
The members of the Home Economics Group enjoyed their annual dinner on 13th November 2013, which this year took place at Bunker's Bistro, Dwygyfylchi. The food and the company was excellent and eberyone enjoyed the evening as can be seen by the photographs below
The members of the Home Economics Group enjoyed their annual dinner on 13th November 2013, which this year took place at Bunker's Bistro, Dwygyfylchi. The food and the company was excellent and eberyone enjoyed the evening as can be seen by the photographs below