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	Name: Essie Clark Occupation: Farmer's wife Place of birth: Court Farm, Wrington Favourite colour: Green Favourite food: Rich desserts Favourite drink: Long refreshing drinks Favourite film star: Cary Grant Hobbies: Choral singing, Badminton Likes: Playing and watching sport, and music. Dislikes: Unreliable people, windy weather and large spiders. My one wish : World Peace I gave this recipe because:'It is a refreshing sweet and a great favourite with everyone.' RASPBERRY CRÈME BRÛLÉE 1 lb. of fresh or frozen raspberries ¼ pint of double cream Demarara sugar. Thaw the raspberries if frozen and place in a fireproof dish. Beat the cream to stiff peaks and spread evenly over the fruit. Chill in the fridge for several hours until the cream is fairly solid. Cover with Demarara sugar and place under a very hot grill until the sugar melts. Serve fairly quickly while the top is still crunchy. 'Ye shall eat of the fat of the land.' Page 8
			Name: Mrs. H. Coles Occupation : Housewife Place of birth: Wrington Favourite colour: Blue Favourite food: Savouries Favourite drink: Tea Hobbies: Knitting My one wish: Good health I gave this recipe because: 'Nice with afternoon tea.' NORFOLK SCONE 1lb Self-raising flour Large pinch of salt 4ozs Butter 3 Eggs ¼ Pint of milk Filling: loz Butter 4oz Currants ¾ Teaspoon of mixed spices. 4ozs Demerara sugar Make scone mixture by sifting together flour and salt, then rubbing in the 4oz of butter until mixture is like fine bread crumbs. Lightly beat the eggs and milk and add to the mixture. Add a little more milk if needed, to make soft but kneadable dough. Turn out onto a floured board and knead until any cracks disappear. Divide into two and roll out each half to an 8" round. Place one round of dough on a lightly greased bakingsheet and spread the top with the softened butter. Mix currants with mixed spices and 3ozs of demerara sugar and sprlnk!e over the butter. Cover with second round of dough. Score top into eight wedges and sprinkle with the rest of the sugar. Bake at 400ºF, 200ºC, gas mark 6, for 45- 50 minutes until cooked through. Leave to cool on wire rack. Cut into wedges and serve warm or cold 'Eat at pleasure, drink by measure' Page 9