Angus Wilson and Evelyn Waugh - the tweed connection

Found - this enigmatic pair of pictures in a 1980s Japanese book on English literature. The book was in a box of foreign language books from the estate  of the novelist Angus Wilson. The inscription in Japanese is probably to him from an academic that he had met on one of his lecture tours to Japan in the 1960s. He had befriended Yukio Mishima while there and the great samurai stayed with him at his Suffolk cottage on a trip to England.

The notable item in the photo is that Evelyn Waugh and Angus Wilson appear to be wearing the same brand of tweed...it is possible that at the time in Japan it was assumed that all English novelists wore nothing but tweed..The connection between the two men,however, is slightly  deeper. Waugh was a great admirer of Wilson, especially his novel The Old Men at the Zoo which he vigorously defended in a long letter from his country pile Combe Florey to The Spectator in 1961, after it was attacked by their critic John Mortimer. Which novelist wore the tweed first is (so far) unknown.

Cherry Cake by Enid Blyton, Mulled wine by Evelyn Waugh

From "As We Like it" Recipes by Famous People edited  by Kenneth Downey  (Arthur Barker, London 1950.) Famous people included Joyce Grenfell, Georgette Heyer, Leslie Charteris, Douglas Fairbanks, Christopher Fry, Celia Johnson Vivian Leigh, Richard Mason, Charles Morgan, Ivor Novello Laurence Olivier, Wilfred Pickles, Freya Stark, Richard Rogers, Eleanor Roosevelt ,Katherine Hepburn, Enid Blyton and Clementina Churchill. The book has a forward by Edwina Mountbatten of Burma and she writes that every penny from the sale of the book will go to the funds of the Returned Prisoners of War Association. There is much mention of rationing and tinned food  but Evelyn Waugh goes for an extravagant and slightly incapacitating mulled wine in full Brideshead fashion.

Mulled Claret (for six persons)

Take six bottles of red wine (it would be improper to use really fine Bordeaux, but the better the wine, the better the concoction.)  Any sound claret or burgundy will do. 1 cup full of water; 2 port glasses of brandy; 1 port glass of ginger wine; 1 orange stuffed with cloves; peel of two lemons; 3 sticks of cinnamon; one grated nutmeg.

Heat in covered cauldron. Do not allow to simmer. Serve hot and keep hot on the hob. Should be drunk at the same temperature as tea. 
To be drunk during and after luncheon in February or after dinner on any winter evening. 

Enid Blyton's recipe is for a fairly simple and economical  Cherry Cake for the children…

This is a cake my own children love, and is easy to make when children come to tea.

Ingredients:

Half pound of margarine. 3 eggs. 6 ounces castor sugar.6 ounces cherries. 6 ounces flour. A few drops of vanilla essence.

Method: Beat the margarine and sugar till soft and creamy, drop in eggs one by one and beat well in between each. Add flour gradually, and lastly cherries and flavouring. If too stiff, add a little milk. Bake in a moderate oven to start, and then drop to Regulo 3. It takes about 1 1/2 to 2 hours to bake.

This is just as nice with fruit instead of cherries, or ginger cut up it is excellent.

Half the quantity makes a nice little cake for tea, but only takes 3/4 to 1 hour to cook.