Fireside feasting rekindled

An article in the November/December 2017 issue took me right back to the 1950s. In winter, we would sit in front of the coal fire and cook dough on sticks, which we called dampers. The boys would whittle the bark to make pointed ends, which we would then hold over the fire. A dash of butter and sour cheese were then pushed into the dough while it was still warm. We did not have the luxury of sugar in those days, since it was in short supply, but it tasted great all the same. Mrs Paterson, Essex