Old-fashioned food

My mother loved tripe and onions! She also liked boiled onion. This consisted of a very large onion, boiled and served with butter, and seasoning. She lived through the war so they had to be inventive.

Bread and dripping. I remember my mum scrapping the dripping off the bottom of the pan and spreading it on thickly sliced bread. Mum and Dad loved it. My sister and I ran for cover whenever it appeared.

Steamed sponge pudding and custard.....yum.

Haslet is still made and sold by pork butchers in Lincolnshire and Nottinghamshire (probably elsewhere but I know about those). Much nicer than the stuff sold in supermarkets on the cold meats counter, full of onion and fat, which is the only sort I can find further south. Lincolnshire ones are lovely, particularly the brown bits on the outside.
I used to love pork dripping on bread as a child, especially the dark brown jelly. We had it after we had had roast pork, or you could buy the dripping from the butcher too.
Tinned peaches and evaporated milk! Bottles of orange drink, about a third of a pint, bought from the milkman.

My butcher does haslet here in Leicestershire icy but here they call it Hazelat.

Soft herring roes on toast? Delicious. Have just found out that our local Tesco sells frozen "milts" . Same thing?

Do you remember that you had to buy suet from the butcher to grate for puddings etc.

My Sainsbury's sometimes has soft roe.

it was ladies competition dat at bowls club today and there were dishes of posset!

We had the most delicious lemon posset at a party at the weekend.

Odd that you mentioned grey peas, ethel. I'd never heard of them till we ate them in Latvia last week - they're a bit of a favourite there and were very tasty with mushroom sauce and bacon bits. I looked them up when I got home and found they are the carlins we used to eat in the North East on Carlin Sunday (Passion Sunday) during Lent. I can't remember how my mother cooked them, but I think vinegar was involved.

And as the saying went, "Carlin Sunday, Farting Monday.

Were they dried peas?

I just googled junket never heard of it before! My mum used to make potted hough at Hogmanay with an old spong mincer! Lots of Scottish butchers sell it-lovely on hot buttered toast!

Yes, they were bought dried, whitewave, and they used to be soaked, or steeped, overnight. Apparently you can buy carlins in health food shops now. They're also known as pigeon peas, and t'interweb tells me they're used a lot in Asian and Caribbean cuisine.

We occasionally ate seaweed. It was called Carigeen ? moss

The first time my DD saw me spreading dripping on toast she said "you are not going to eat that are you?"

I loved dripping on toast as a child!

Bread-pudding as sold by small bakers. Yesterday's unsold loaves chopped up and spiced up with milk, eggs dried fruit etc etc. It was wonderful.
I suspect EU food regulations would not allow this to be made these days

www.bbcgoodfood.com/recipes/13355/bread-pudding

MiL used to boil a cow's tongue, then press it in a baking bowl with a house-brick balanced on top of a plate.
She also made tripe, which she boiled in milk (?) for FiL. It made me think of nappies being boiled on top of the stove, as it had the same texture!

Faggots & Pays (grey peas) used to be served up on Bonfire Night when I was a girl - I loved the faggots (My Gran made bostin' ones) but the grey peas just tasted salty, and they were the same dried peas that my grandad used to feed to his pigeons. My gran kept a shop and made bread pudding from everything vaguely flour based that was left over, including doughnuts and ice-cream wafers, as well as bread. She sold the pudding in the shop, but we were allowed the crusty edges when it came out of the oven -delicious!

I bought a packet of blancmange powders this morning. Haven't made blancmange in years.

(And I bought some Angel Delight and have just scoffed half a pint of it, chemicals and all )

I used to love Angel Delight, especially the butterscotch flavour. And that instant creme caramel you just added milk to and boiled up. Green's, was it? I used to think we were very sophisticated with our creme caramel. Off to see if it's still on sale.

It is! Not as many chemicals as I remember, though. It probably doesn't taste as good now.

I have just made some packet crème caramel and make butterscotch Angel Delight every week for DGS as it is one way of getting milk down him. I regularly make blancmange but wish they still did packets of all chocolate ones instead of the mixed ones. I end up adding cocoa to vanilla ones or making it with cornflour.