第20封信 - 1951.02.20

“细品每一封信，感受日期，感受人类的长情。”

寄语

《84, Charing Cross Road》
从前的日色变得慢
车、马、邮件都慢
一生只够爱一个人

细品每一封信
感受书信的缓慢
感受人类的长情

英文原文

Eastcote Pinner Middlesex

20-2-51

Helene my dear—

There are many ways of doing it but Mummy and I think this is the simplest for you to try. Put a cup of flour, an egg, a half cup of milk and a good shake of salt into a large bowl and beat altogether until it is the consistency of thick cream. Put in the frig for several hours. (It’s best if you make it in the morning. ) When you put your roast in the oven, put in an extra pan to heat. Half an hour before your roast is done, pour a bit of the roast grease into the baking pan, just enough to cover the bottom will do. The pan must be very hot. Now pour the pudding in and the roast and pudding will be ready at the same time.

I don’t know quite how to describe it to someone who has never seen it, but a good Yorkshire Pudding will puff up very high and brown and crisp and when you cut into it you will find that it is hollow inside.

The RAF is still keeping Doug in Norfolk and we are firmly hoarding your Christmas tins until he comes home, but ny dear, what a celebration we shall have with them when he does! I do think you oughtn’t to spend your money like that!

Must fly and post this if you’re to have it for Brian’s birthday dinner, do let me know if it’s a success.

Love,

Cecily

中文翻译

伊斯特科特 平纳 米德尔塞克斯

1951年02月20日

亲爱的海莲：

做法不只一种，妈妈和我一致认为下面这个方法对你而言应该是最简单的：准备面粉一杯、鸡蛋一只、鲜奶半杯，撒入少许盐，在一个大碗里充分搅拌，直到变成浓稠的奶油状。搁进冰箱里摆几个钟头(所以一大早开始做，时间最刚好不过)。当你要把肉放进炉子时，用另一个锅让它预热。在肉烤好前一个半钟头，浇一点儿肉汁在铁盘上，不用太多，浅浅的够铺满铁盘即可。记住！铁盘得烘烤得“非常热”才行。接着，把你先前准备好的布丁料全拨到铁盘上头，然后再放着继续烤。这样一来，肉和布丁就可以同时出炉上桌啦！

对于从没见过的人，我实在不知道该怎么恰当地形容它。总之，一个大功告成的约克郡布丁应该会蓬松得高高的，表皮焦脆，当你切开它时，会发现里头其实是空心的。

道格仍然随着皇家空军驻扎在诺福克。你寄来的圣诞节罐头，我们严格地实施管制囤积，以等他休假回家时再全家一起享用。亲爱的海莲，你一定不难想见，届时我们将会有个多么棒的庆祝餐会啊！不过，你实在不该这样子为我们破费的！

该赶快把信寄出去了，这样你才来得及在布莱恩的生日晚宴上推出这道菜，成果如何一定要写信告诉我哟！

爱你

塞西莉

原文图片

结尾

二十年间缘悭一面
相隔万里莫逆于心
致敬经典，《查令十字街84号》

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