This selection of images were taken by Christina Broom, who is widely regarded as the UK’s first female press photographer with her work featured in publications such as Tatler, The Daily Sketch, Illustrated London News and Country Life. She began her photography career in 1903 aged 40, and continued until her death in 1939, also selling the images she made as postcards from a stall at the gates of the Royal Mews.
Her photos offer a fascinating look at life before the widespread use of cars (look at the Oxford Street image from 1905) and include moving images of soldiers from the First World War, as well as more everyday sights like a tea stall at Victoria station (long before Starbucks).
The shots are set to be featured in an exhibition at the Museum of London Docklands, which opens in June 2015. It will be the first exhibition dedicated to Broom and will include a cross section of her work, including many photographs that have previously been in private collections and have never been on public display.
Soldiers and suffragettes: the photography of Christina Broom runs at Museum of London Docklands from 19 June-1 November 2015. Entry is free.
Hello to all Zebra tenants and families.
This is a great recipe for a wonderful chocolate cake that is perfect for any celebration.
The chocolate cake is very moist, rises very well and will keep in Tupperware for at least a week. Even friends who find baking difficult have loved this recipe
For my Church Xmas fair I just made 4 times the quantity in two larger trays.
The decoration of the church on the cake is an edible icing transfer from a photograph.
Many companies online can do this, or simply just use Christmas themed decorations.
I hope you all enjoy what is my favourite chocolate cake recipe
CHOCOLATE FUDGE CAKE
For filling and coating
1.Pre-heat oven to 180oc . Grease & line two 18cm sandwich tins
2.sieve the flour, cocoa and bicarbonate of soda into a bowl. Add the sugar mix well.
3.Make a well in the centre and add the syrup, oil and milk.
Beat well with electric whisk until smooth.
4. Spoon the mixture into the two tins and bake for 25-30 minutes until risen and
firm to the touch. Remove from the oven, leave to cool before turning onto a wire rack.
5. To make the butter icing, place the butter in bowl and beat until soft (leave the
butter out for few hours first to soften it up). Gradually sift and beat in the
icing sugar and cocoa powder then add enough milk to make the icing fluffy
6. Sandwich the two cakes together. Then cover the top of the cake with icing &
decorate with sprinkles or any other decoration.
: Have you ever heard of the Kirkaldy Testing Museum? If not, today you can visit it for free and find out more about the activity of David Kirkaldy, whose testing and experimenting works set international standards in testing materials from which everyone’s life benefits today. There will be regular guided tours during the day and, if possible, the museum will run tests on Kirkaldy’s machine as well. Free, just turn up,