A cousin asked me what I did when teaching domestic science in the 1960s (Letters, 12 December), commenting: “I thought you taught girls how to make buns.” As he was, and still is, a dear relative, my reply was restrained.
Anyone teaching domestic science in the 1950s and 60s will tell you that the syllabus for each year was carefully thought out and rigorously followed, so that at the end of three years children had covered almost every aspect of home cooking. Nutrition was always included at every stage, and having a balanced diet was our mantra.
When your correspondent walks past frozen Yorkshire puddings in a supermarket, does she not feel a frisson of pleasure that thanks to those toad in the hole lessons, her Yorkshires are far superior?
Jennifer Kennerley
Retired home economics teacher, Norwich
• Maggie Owen should realise that her “unhealthy stodge” is only unhealthy stodge when other people are eating it. If you are eating it yourself, it’s comfort food.
Pete Bibby
Sheffield
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