Whilst Irene gained enjoyment from her pastimes of painting and poetry, she was also a Master of the culinary arts, ranging from the exacting science of the ‘Cordon Bleu’ chef, to the educated selection of carefully balanced ingredients required  for healthy eating. In order present the opportunity for others to evaluate and enjoy these dishes, this page has been set out with a varied cross section of  her recipes. With some examples, it might be possible to see the common ‘theme’ they were originally based upon, whereas others were devised totally from scratch, sometimes incorporating ‘optional touches’ when she must have felt that different pallates might like to adapt the recipe to suit their own families’ taste.

Being well versed in the often extravagent (and arguably wasteful) usage of  food prepared to blue ribbon standards, Irene also appreciated the economies of more down to earth domestic economy, where one ingredient can sometimes perform equally well in a particular application as another costing considerably more.

In order to present these recipes in their ‘original’ form, all of Irene’s hints, comments and suggestions have been faithfully reproduced as well..!

Grease a 20cm round tin. Peel, core and cook the apples and sultanas in a little water and sugar. (I just bring to the boil and allow to simmer for about two minutes, then turn off heat while the apples are still whole and firm, turn into a sieve to drain.)

Mix together all other ingredients, cutting the butter into the flour until in tiny pieces, then press together until a firm dough. Cut about half the dough and roll it out to fit the botom of the tin and press in place. Roll out 2/3 of the remainder of dough and make a strip to fit round the sides of the tin, pressing into place so that no cracks or gaps remain. Fill with apples mixed with the cinnamon. Roll out the remainder of the dough into thin strips and lay criss-cross on the top.

Brush with remaining egg yolk and bake at 160-180 Mark 2-3 for 3/4 to 1 hour. Brush top with a little apricot jam to glaze. Leave in tin for at least an hour before attempting to remove.

Melt butter, stir in biscuit crumbs and spread evenly over base of tin or pie plate and press down. Spread with marmalade.

For filling, beat butter and sugar until creamy, beat in breadcrumbs, egg and lemon rind, Stir in flour and spread carefully over marmalade base. Bake in centre of oven for 30-35 minutes until browned and firm when pressed lightly in the middle.

For icing mix icing sugar with enough lemon juice to make a fairly soft coating consistency. Smooth over tart and leave to set.

Grind sugar until as fine as possible (not so fine if you want the result crunchy.)

Melt the margarine in a saucepan add water, sugar and essence and stir one minute over heat. Add flour and stir, then knead for 2 minutes. (Easiest handled when freshly made.)