A milk-based dessert, made with sweetened milk and rennet, the digestive enzyme which curdles milk. Rennet comes from the lining of a cow's stomach apparently, which is a detail I could have done without. Chilled before serving, it is often served with a sprinkling of nutmeg on top. The popularity of this pudding goes quite far back and in medieval times was a food for the nobility. By the mid-twentieth century it was more popular as something eaten by children with stomach upset. If you have given this pudding a try what's it like?
In another scene it's time for bed and Laura has her boys get into their Viyella pj's. Out came my pen and handy notebook again. Viyella is a blend of wool and cotton first blended in 1893 in England, developed by James and Robert Sissons of Williams Hollins & Company. According to Wikipedia, 'One 1920 advertisement called it "a guaranteed unshrinkable fine wool flannel" for women who wanted both "daintiness" and "protectiveness". It won't protect you from headache if you have to look at your man in that ghastly plaid every night!
Back to my book...