Cavendish Mews is a smart set of flats in Mayfair where flapper and modern woman, the Honourable Lettice Chetwynd has set up home after coming of age and gaining her allowance. To supplement her already generous allowance, and to break away from dependence upon her family, Lettice has established herself as a society interior designer, so her flat is decorated with a mixture of elegant antique Georgian pieces and modern Art Deco furnishings, using it as a showroom for what she can offer to her well heeled clients.
Today however we are northwest of Lettice’s flat, in the working-class London suburb of Harlesden where Edith, Lettice’s maid, is paying a call on her parents on her day off. Edith’s father, George, works at the McVitie and Price biscuit factory in Harlesden, and her mother, Ada, takes in laundry at home. They live in a small, two storey brick terrace house which opens out directly onto the street, and is far removed from the grandeur of Lettice’s flat, but has always been a cosy and welcoming home for Edith.
Edith is sitting at her usual perch on a tall ladderback chair drawn up to the round table, worn and scarred by years of heavy use, that dominates the cluttered, old fashioned kitchen, as Ada prepares a Christmas cake whilst her daughter regales her with tales from Cavendish Mews, her unusually liberated upper-class employer and her eccentric coterie of friends.
“And then he just swept me up, right where I stood,” Edith explains. “And spun me around in the most awkward waltz I think I’ve ever danced, Mum!”
“What? With the roses still in his arms?” Ada stops stirring the thick, shiny mixture in her large white mixing bowl as she looks at her daughter with incredulity.
“And the champagne!” Edith giggles, raising her hand to her mouth as she does.
“Well!” the older woman gasps. “I’d never expect such odd behaviour from a gentleman! You did say he’s a proper gentleman?” she queries as an afterthought.
“Oh yes, Mum!” Edith assures her. “Mr. Brunton is a proper gentleman: rather theatrical and prone to posturing, but a gentleman, nevertheless. He and Miss Lettice grew up together on neighbouring estates in Wiltshire. His father is a sir or lord or some such.”
“Well, that’s alright then.” Ada sighs and starts stirring the sticky mixture with her big metal spoon again. “Mind you, there are plenty who claim to be gentlemen with their smart clothes and silvery tongues who are nothing of the sort.” She pauses again withdrawing the spoon from her mixture and pointing it at her daughter, the mixture dripping off it back into the bowl as she wags it at Edith. “Don’t you ever let your head get turned by one of those toffs, Edith. Whether he’s a gentleman or not, he’s still just a man under it all, and well, we all know that men are always out to chase pretty girls.” She lowers her eyes as a blush flushes her face with embarrassment. “And once he gets what he wants, he’ll drop you like a hot potato fresh from the oven. No gentleman ever married a maid so far as I can tell, ‘cept in those romance books you read.”
“Oh Mum! You don’t have to worry about me being around Mr. Bruton.” Edith starts spinning the well worn enamel canister marked ‘flour’ distractedly. “He’s far more interested in the frocks he makes for debutantes and going out to dinner with Miss Lettice than to take an interest in me. I’m just the maid who serves drinks and dinner and hangs his coat.”
“But I do worry about you Edith. You’re still only a young girl. Working on your own for a flapper,” She utters the last word with some distaste. “And living under her roof, well, you could be exposed anything for all I know! Now, I do know Miss Chetwynd is good to you, and pays you well, and I’m glad of that. Nevertheless, those flappers seem eccentric and always full of odd ideas and up to mischief.”
“Oh, that’s just what you read in the newspapers, Mum. I think the columnists of those stories sensationalise the tales they tell to try and sell more copies.”
“Nevertheless, sensationalist or not, those writers have to base some things on truth, so it can’t all be porky pies*!”
“Well, you read the articles from The Tattler that I gave you, showing all the photos from Miss Lettice’s cocktail party for Mr. and Mrs. Channon, didn’t you Mum?” When Ada nods her head affirmatively, Edith continues. “Well, that was all true, so you know that whilst Miss Lettice and her friends might be a bit eccentric, she’s still a respectable lady, as well as a flapper.”
Ada frowns and shakes her head a little, giving her daughter a questioning look as she observes her sitting across the table from her. “Stop playing with my cannisters and make yourself useful, Edith. I need some more fruit in this Christmas cake batter. Will you cut me some orange and lemon slices, please?”
“Yes Mum.”
Edith obeys her mother and dutifully gets up from her seat, yet the way she rises appears different to Ada’s sharp observation to the way she used to stand up. It seems elegant, yet affected somehow, with sloping shoulders and a languid head. Every week she notices small changes in Edith: a broader vocabulary and a general improvement in the smartness of her appearance which she likes, yet also an independent boldness and a questioning manner that she thinks unseemly in a young girl, especially one in service. Ada quietly wonders whether her daughter’s current employer will spoil her for any other position Edith may wish to acquire in the future. Edith’s last position with Mrs. Plaistow in Pimlico might have been harder work for a lesser wage, but at least she didn’t come home on her day off with her head turned by the glamour of American moving picture stars and society ladies who have influence over their futures. Girls like Edith have few choices in life, and Ada hopes her daughter doesn’t forget it.
“Anyway, enough about me, Mum,” Edith stands at the chopping board next to her mother, takes up Ada’s kitchen knife and starts to slice thin slivers from an orange. “What news of Bert? Have you heard from him?”
“Yes, your brother sent a postcard from Melbourne. It’s just up on the mantle.” Ada motions to the shelf above the kitchen range. “Read it.”
“It’s hard to imagine Bert on the other side of the world.”
“I’m just glad he’s only working as a steward on a passenger liner now, rather than in the navy, and that we aren’t at war anymore.”
“Oh I’m glad of that too, Mum.” Edith falls silent as she thinks of her own lost love, Bert the postman, and then quickly blinks away the tears briming in her eyes that threaten to spill over.
Determined not to be caught crying, Edith turns and wipes her hands, sticky with orange juice, on the yellow tea towel hanging from the rail beneath the mantle before picking up a postcard featuring a painted photograph of the Federal Parliament House in Melbourne**. She turns it over and reads aloud, “Leaving Melbourne on the Demonsthenes*** on Wednesday. First class dining saloon.” Edith looks over at her mother and smiles. “First class dining saloon! That’s a step up for Bert, Mum!” she remarks before continuing to read aloud. “Sailing home via Capetown. Arrive London twenty third of December.”
“Yes, he’ll be back in time for Christmas!” Ada beams as she dips her finger into the mix in the bowl, removing it and tasting the Christmas cake batter. She considers the flavour for a moment before shaking some cinnamon from the red box in front of her into the bowl. “Your Dad and I are so happy! We’ll have our Christmas present.”
“And what’s that, Mum?” Edith replaces the postcard on the mantle before turning back to the chopping board where she continues to cut thin slivers of orange.
“Having you both home for Christmas, of course!” Ada replies happily.
“So, you can use the cottage ware teapot I bought you from the Caledonian Markets****, then Mum.” Edith remarks playfully.
“Oh, I don’t know about that, Edith.” the older woman defends as she empties a tin of preserved red cherries into her Christmas cake batter. “It’s much too good to use.”
“But you promised, Mum!” Edith whines.
“I most certainly did not, Edith!” Ada retorts scoffingly.
“Yes you did, Mum!” her daughter responds. “Right here in this very kitchen, the day I gave it to you!” Edith stops cutting the orange, puts down the knife and folds her arms akimbo. “You told me that you’d use it on Christmas Day when Bert and I were home.”
Ada stops mixing the batter, puts her hands on her ample hips and stares at her daughter. “Your memory is far too good for remembering incidental things, Edith!”
Edith smiles. “I know, Mum.” She picks up a few slices of orange an continues, “Oranges?”
*Porky pies is Cockney rhyming slang for lies.
**Located on Spring Street on the edge of the Hoddle Grid, Melbourne’s Parliament House’s grand colonnaded front dominates the vista up Bourke Street. Designed by British Army officer and Colonial Engineer, Commissioner of Public Works and politician in colonial Victoria, Major-General Hon. Charles Pasley, construction began in 1855, and the first stage was officially opened the following year, with various sections completed over the following decades; it has never been completed, and the planned dome is one of the most well known unbuilt features of Melbourne. Between 1901 and 1927, it served as the meeting place of the Parliament of Australia, during the period when Melbourne was the temporary national capital.
***The SS Demosthenes was a British steam ocean liner and refrigerated cargo ship which ran scheduled services between London and Australia via Cape Town. It stopped at ports including those in Sydney and Melbourne. She was launched in 1911 in Ireland for the Aberdeen Line and scrapped in 1931 in England. In the First World War she was an Allied troop ship.
**** The original Caledonian Market, renown for antiques, buried treasure and junk, was situated in in a wide cobblestoned area just off the Caledonian Road in Islington in 1921 when this story is set. Opened in 1855 by Prince Albert, and originally called the Metropolitan Meat Markets, it was supplementary to the Smithfield Meat Market. Arranged in a rectangle, the market was dominated by a forty six metre central clock tower. By the early Twentieth Century, with the diminishing trade in live animals, a bric-a-brac market developed and flourished there until after the Second World War when it moved to Bermondsey, south of the Thames, where it flourishes today. The Islington site was developed in 1967 into the Market Estate and an open green space called Caledonian Park. All that remains of the original Caledonian Markets is the wonderful Victorian clock tower.
This cluttered, yet cheerful domestic scene is not all it seems to be at first glance, for it is made up of part of my 1:12 size dollhouse miniatures collection. Some pieces come from my own childhood. Other items I acquired as an adult through specialist online dealers and artists who specialise in 1:12 miniatures.
Fun things to look for in this tableau include:
Ada’s kitchen table is covered with most of the ingredients needed to make a Christmas cake: red cherries, orange and lemon peel, raisins, flour, baking powder, brandy, cinnamon, eggs and sugar.
The bowl of Christmas cake batter, complete with red cherries, was made by hand of polymer clay by former chef turned miniature artisan, Frances Knight. Her work is incredibly detailed and realistic, and she says that she draws her inspiration from her years as a chef and her imagination.
On the chopping board and the table you will see two lemons and four oranges. The lemons and oranges are vintage 1:12 artisan pieces that have come from Kathleen Knight’s Dollhouse Shop in England. The attention to detail on these is amazing! You will see the stubs in the skin were the stalk once attached them to the tree, but even more amazing is that, if you look very closely, you will see the rough pitting that you find in the skins of real oranges and lemons! The orange and lemon slices on the chopping board come from Beautifully Handmade Miniatures in Kettering, England. The orange slices in particular are so small and so fine. They are cut from long canes like some boiled sweets are but are much smaller in size!
The kitchen knife on the chopping board with its inlaid handle and sharpened blade comes from English miniatures specialist Doreen Jeffries Small Wonders Miniature store.
The rather worn and beaten looking enamelled cannisters, which match the bread tin on the Welsh dresser in the background, are painted in the typical domestic Art Deco design and kitchen colours of the 1920s, cream and green. Aged on purpose, these artisan pieces also came from Kathleen Knight’s Dolls’ House Shop in the United Kingdom.
The tin of My Lady red cherries came from Shepherds Miniatures in the United Kingdom, as does the tin of Bird’s Golden Raising Powder (an old name for baking powder). Bird’s were best known for making custard and Bird’s Custard is still a common household name, although they produced other desserts beyond custard, including the blancmange. Bird’s Custard was first formulated and first cooked by Alfred Bird in 1837 at his chemist shop in Birmingham. He developed the recipe because his wife was allergic to eggs, the key ingredient used to thicken traditional custard. The Birds continued to serve real custard to dinner guests, until one evening when the egg-free custard was served instead, either by accident or design. The dessert was so well received by the other diners that Alfred Bird put the recipe into wider production. John Monkhouse (1862–1938) was a prosperous Methodist businessman who co-founded Monk and Glass, which made custard powder and jelly. Monk and Glass custard was made in Clerkenwell and sold in the home market, and exported to the Empire and to America. They acquired by its rival Bird’s Custard in the early Twentieth Century.
The Tate and Lyall sugar packet was acquired from Jonesy’s Miniatures in the United Kingdom. In 1859 Henry Tate went into partnership with John Wright, a sugar refiner based at Manesty Lane, Liverpool. Their partnership ended in 1869 and John’s two sons, Alfred and Edwin joined the business forming Henry Tate and Sons. A new refinery in Love Lane, Liverpool was opened in 1872. In 1921 Henry Tate and Sons and Abram Lyle and Sons merged, between them refining around fifty percent of the UK’s sugar. A tactical merger, this new company would then become a coherent force on the sugar market in anticipation of competition from foreign sugar returning to its pre-war strength. Tate and Lyle are perhaps best known for producing Lyle’s Golden Syrup and Lyle’s Golden Treacle.
The eggs in the bowl with the whisk are 1:12 artisan miniatures with amazing attention to detail which I have had since I acquired them as a teenager from a high street stockist.
The box of cinnamon was made by Little Things Dollhouse Miniatures in Lancashire.
In the background you can see Ada’s dark Welsh dresser cluttered with household items. Like Ada’s table and the Windsor chair, I have had the dresser since I was a child. The shelves of the dresser have different patterned crockery and silver pots on them which have come from different miniature stockists both in Australia and the United Kingdom and the worn Art Deco tea canister and bread box that match the canisters on the table. There are also tins of various foods which would have been household staples in the 1920s when canning and preservation revolutinised domestic cookery. Amongst other foods on the dresser are a box of Typhoo Tea, a box of Bisto Gravy, a jar of Marmite, a jar of Bovril and some Oxo stock cubes. All these items are 1:12 size artisan miniatures made by Little Things Dollhouse Miniatures in Lancashire, with great attention to detail paid to their labels and the shapes of their jars and cans.
In 1863, William Sumner published ‘A Popular Treatise on Tea’ as a by-product of the first trade missions to China from London. In 1870, William and his son John Sumner founded a pharmacy/grocery business in Birmingham. William's grandson, John Sumner Jr. (born in 1856), took over the running of the business in the 1900s. Following comments from his sister on the calming effects of tea fannings, in 1903, John Jr. decided to create a new tea that he could sell in his shop. He named in Typhoo Tea. The name Typhoo comes from the Chinese word for "doctor". Typhoo began making tea bags in 1967. In 1978, production was moved from Birmingham to Moreton on the Wirral peninsula of Cheshire. Typhoo Tea is still a household name in Britain to this day.
The first Bisto product, in 1908, was a meat-flavoured gravy powder, which rapidly became a bestseller in Britain. It was added to gravies to give a richer taste and aroma. Invented by Messrs Roberts and Patterson, it was named "Bisto" because it "Browns, Seasons and Thickens in One". Bisto Gravy is still a household name in Britain and Ireland today, and the brand is currently owned by Premier Foods.
Bovril is the trademarked name of a thick and salty meat extract paste similar to a yeast extract, developed in the 1870s by John Lawson Johnston. It is sold in a distinctive bulbous jar, and as cubes and granules. Bovril is owned and distributed by Unilever UK. Its appearance is similar to Marmite and Vegemite. Bovril can be made into a drink ("beef tea") by diluting with hot water or, less commonly, with milk. It can be used as a flavouring for soups, broth, stews or porridge, or as a spread, especially on toast in a similar fashion to Marmite and Vegemite
Marmite is a food spread made from yeast extract which although considered remarkably English, was in fact invented by German scientist Justus von Liebig although it was originally made in the United Kingdom. It is a by-product of beer brewing and is currently produced by British company Unilever. The product is notable as a vegan source of B vitamins, including supplemental vitamin B. Marmite is a sticky, dark brown paste with a distinctive, salty, powerful flavour. This distinctive taste is represented in the marketing slogan: "Love it or hate it." Such is its prominence in British popular culture that the product's name is often used as a metaphor for something that is an acquired taste or tends to polarise opinion.
Oxo is a brand of food products, including stock cubes, herbs and spices, dried gravy, and yeast extract. The original product was the beef stock cube, and the company now also markets chicken and other flavour cubes, including versions with Chinese and Indian spices. The cubes are broken up and used as flavouring in meals or gravy or dissolved into boiling water to produce a bouillon. Oxo produced their first cubes in 1910 and further increased Oxo's popularity.
The large kitchen range in the background is a 1:12 miniature replica of the coal fed Phoenix Kitchen Range. A mid-Victorian model, it has hinged opening doors, hanging bars above the stove and a little bass hot water tap (used in the days before plumbed hot water).