The "Crusade Favourite"
"Crusades" were extremely popular in Queen Victoria's and the Queen was so fond of this kind of pancake that she often had them ordered specially to be made for her.
They are made by cutting out rounds of stale bread with a cutter or a cup in two different sizes and sing the smaller on top of the Scoop a hollow out of the centre and fry in butter to a lovely iden brown. in the hollow with jam and serve really hot.
Anna Neagle, stumbled on this recipe by accident during her researches into the life of Victoria, and s so intrigued by it that she had made and sampled it, She v so delighted by the crisp and delicious-tasting result that she has recommended the recipe to all her friends, own people death." were notified of my Smith, of course, did not learn about these details until weeks later when he emerged from the fever coma, By that time the London newspapers containing accounts of his death had reached Johannesburg.
After his complete recovery Smith stayed on in Johannesburg for a couple of years working on the booming stock exchange.
C. Aubrey Smith was born in London on July 21, 1863, and was educated at Charterhouse School, tering Cambridge later with the intention of becoming a physician. It was at Cambridge that he got his first taste of theatricals, when he joined the University's amateur dramatic club.
His contract with Herbert Wilcox for "Sixty Glorious Year in which he ploys the Duke of Wellington, included a clause which gave him time off to see the important cricket matches during the season.
Queen Victoria, who di a taste for most things Scottish, was also extremely fond of Scottish cooking. During her famous incognito holiday in Scotland, when she travelled about the country with the Prince Consort just as an ordinary private individual and had a nuniber of amusing adventures, she made the acquaintance of two Scottish dishes, which were then just coming into vogue, and which she mentions in her letters with pleasure.
They had put up at Scottish inn attended by the faithful ghillie, John Brown, without their identity being suspected, and when they came down to breakfast they had deposited in front of them two plates of oatmeal porridge. According to the report of the incident Albert ventured the suggestion that it was some kind of wild corn. They called in the assistance of John Brown who informed them that it was porridge, a new dish which had become very popular in the country. This was followed by firman haddock.
Text read from the printed page and cleaned; old type leaves the occasional error.