July 12, 2023
Dear Patience,
It's been a long time since I have written my friend. I pray that all is well with you and the family. The time has past quickly these 2 months. The weather has taken a toll on my spirits sadly. I feel as if there is no escaping this humid heat. I've been lingering at home not leaving much to town visiting friends nor family. My husband and I read the paper last evening and much is happening that is worrisome. We both see on the horizon many changes that will affect everyone from the farmer to the buyer. I used to look forward to seeing the postal man come. But with the high prices of debt I leave our mail for several days before venturing into the heat to retrieve it. I know that is silly but it gives me a short reprieve. The flowers I spoke of before have finally found their home. The front of the estate is lively once again. It is joyous to see natures wonder at bay. As to my sewing project the pillow cases are waiting patiently for the right lace to match. The recipe you sent of Amber Pudding was delightful. I look forward to your next letter. Your Friend Ana
INGREDIENTS
• A pot of marmalade (preferably Mrs Warwick's) • 6oz (170g) suet • 4oz (115g) fresh breadcrumbs • 3 eggs METHOD 1. Grease a pudding basin or mould with butter and set aside. 2. Lightly beat your eggs in a bowl. 3. Add the suet, breadcrumbs and marmalade, mixing well. 4. Pour mixture into the greased basin and top with folded paper and a wet, floured cloth. 5. Boil on a rolling boil for 3 or 4 hours. 6. Turn out onto a plate and serve with a wine sauce, cream or custard.
