“The Captain’s Daughter” is a romantic comedy centred round a television series in production. Possibly for anyone else a fellowship at London University entailing a sociological study of the dynamics of a workplace group would not result in a masquerade as the 21st-century Marilyn Monroe, darling of the tabloids, and singing, tap-dancing telly actress—but Rosie Marshall from Sydney, Australia, isn’t anyone else! Five-foot-two, all curves in the right places, a pearly-pink skin topped by a mop of blonde curls, and an incurably optimistic temperament.

By turns giggling madly or bawling her eyes out, the unquenchable Rosie stumbles from crisis to crisis, trying to conceal that the fact that she’s actually doing the telly stuff for her research, falling completely, but apparently hopelessly, for a dishy but much older and very up-market real Royal Navy captain, falling into bed with a dishy British actor…

Featured Recipe

Japonica Jelly

“This is a very uncommon preserve, as it is not generally known that the fruit of pyrus Japonica (the Japanese quince) makes delicious jelly.”

Wash the fruit, cut into quarters without peeling or coring, cover with water and boil until soft, but not squashed. Strain through jelly-bag, add 1 lb. sugar to each pint of juice and boil till it jells when tested. It is a bright red color when done.

Source: Cabotia, TAS. The Australian Woman’s Mirror, Vol.3, no.36, (2nd August 1927) (via Trove)

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Japonica Jelly

“Japonica jelly is similar to quince jelly in flavour.”

    * 3 lb/1.5 kg japonica fruit  * 4 tablespoons lemon juice

    * 6 pints/3 litres water  * sugar

Wash the fruit but do not peel or core. Cut them into pieces and put into a pan with the lemon juice and water. Simmer for about an hour until the fruit is soft. Strain through a jelly bag and measure the juice. Allow 1 lb/450 g sugar to each pint/500 ml juice. Heat the juice gently, stirring in the sugar until dissolved. Boil hard to setting point. Pour into small hot jars and cover. This tastes particularly delicious with milk puddings.

Source: Mary Norwak (1929-). The Complete Book of Home Preserving. London, Ward Lock, 1978. CKBK,

https://app.ckbk.com/recipe/thec56953c07s001ss008r017/japonica-jam

—From “Unusual Fruit: Rosehips & Japonica”, What We Ate,

https://whatweateaustralia-nz.blogspot.com/2023/08/unusual-fruit-rosehips-japonica.html


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