Drinka pinta milka day

This story is from my book coming out soon called Cream Horns and Vol au vents
It’s a class trip into London to the National Dairy Council headquarters on John Princes Street, the place where important decisions, marketing and research into milk, dairy products and cheese are made. I’ve herded the group onto the train and now we’re going to watch a demonstration.

Up the stairs where two home economists are waiting to welcome us. Around the walls are posters telling us to Drinka pinta milka day, maps of English cheese and slogans persuading us to eat more cream and butter. One of the ladies takes me aside.

‘We’ve both trained as home economics teachers and are used to school groups, so relax and enjoy the demonstration. My name’s Angela and this is Judy.’

They pass round brightly illustrated leaflets and recipe booklets for my students to take home. What a treat. We are all seated and the demonstration begins. The ladies have small microphones attached to their aprons so every cooking move can be heard and seen on the large overhead mirror. One day, in schools of the future, our food rooms will be the same. Glitzy kitchen units, smart fitted sinks, ovens which open at eye level, and large fridge freezers. In my dreams.

‘We’re going to show you how to make meals and puddings using milk, cheese, butter, and cream. You’ve probably made things like macaroni cheese, cauliflower cheese and rice pudding. We’ll start by making you all a milkshake.’

Angela wizzes some milk, frozen strawberries, and a scoop of icecream in the giant Kenwood blender jug, pours out samples into tiny paper tasting cups and passes them round the group. There’s a buzz of pleasure at this treat. Judy, meanwhile, brings out a large pastry case to make Quiche Lorraine.

‘I’m making the filling with eggs, milk, cream, grated cheese and crisply fried bacon. Can one of you pour this beaten mixture into the pastry?’

Ted leaps up to help and then opens the oven door so Judy can slide the flan onto the shelf to cook.

‘Milk, cream and cheese are very nutritious – calcium for bones and teeth, protein for growth, vitamins in butter and milk. You’ve got a leaflet on this.’

Like the best double act, Angela glides to centre stage. ‘Lemon posset pudding next. Just three ingredients – double cream, sugar and lemons.’

‘OOH yum’ someone says.

‘Put the cream and sugar in a saucepan and heat gently until it just simmers.’ She walks around showing them her shiny stainless steel saucepan with its bubbling cream. ‘Stir in the lemon zest and juice and pour into a jug to cool. I’ve made some earlier like a Blue Peter presenter ready for you to taste.’

Judy takes the quiche out of the oven. It’s golden crusted and fragrant with cheese. She removes it onto a plate, pops on a sprig of parsley and takes it to a large table laid with plates, napkins, spoons and pots of fruit flavoured yogurt.

They’re restless, ready to try.  They each get a small slice of quiche. ‘Can you taste the buttery, cheesy, eggy, and toasty notes?’ Judy asks.  Oh yum yes we can.

‘Can we make this next week miss?’ It’s Terry always keen to cook and eat.

‘Of course – the recipes are in your leaflets.’

Lemon posset next. Tiny dollops into the paper tasting pots. ‘Sweet, and creamy with a refreshing citrus zing?’ asks Angela. ‘And please try the yogurts before you go – there’s lots of new flavours.’

We pack our bags, get our coats and line up ready to leave. Angela edges near me. ‘Miss Hyde – we seem to have lost our teaspoons. Maybe they could be returned?’

The little buggers. They’ve pocketed the yogurts and taken a spoon to eat them on the way home. I move down the queue, retrieving the missing cutlery and trying to hide my fury.

‘Let’s thank Angela and Judy for a splendid day.’ They clap in unison. ‘Thankyou, thankyou.’ I wave to Judy and Angela as I usher my class of tea leaves down the apple and pears, across the road, down onto the tube, then the train and into an orderly line to file back to school. Whew.