KEEP IT CRISP
true
Sole Agents :
CHUNG TIN BLDG TEL. 27781
Youngs
Cooker/ Book
TRIED AND TESTED RECIPES
Lady Young wishes to thank
all her friends who have made it
possible to compile this book, by
passing on their favourite receipes.
Printed by Shum Shing Printing Co., Hongkong Phone: 74513
INDEX
\
TITLE 1 Measures & Weights Page
2 Cocktails & Cups 1
3 Hors D'Oeuvres 6
4 Soups r>; ... ... 12
5 Fish 22
6 Meats 36
7 Ham 56
8 Poultry & Game 66
9 Vegetables - ... ... ... .:. ... 83
10 Curries & Rice 91
11 Sukiyaki 96
12 Chinese Dishes ... 98
13 Sauces & Salad ... 104
14 Dessert 113
15 Pastries & Pies 133
16 Everything for Tea 142
17 Everything for Tea Cont. Sandwiches 160
18 Preserves ... ... 162
19 Candys 166
20 Hints & Suggestion 168
Table of Equivalent Measures and Weights.
1 Breakfastcupful of fluids equals approximately j< pint.
1 Teacupful % pint.
3 Tablespoonsful l / 2 teacupful or fo pint.
1 Teacupful Flour or chopped suet equals about % Ib.
1 Small Teacupful of sugar /4 Ib.
1 Teacupful of butter 54 Ib.
1 Heaped tablespoonful of flour or chopped suet
equals about 1 oz.
1 Teacupful of breadcrumbs equals about 2 oz.
1 Level tablespoonful of sugar equals about 1 oz.
1 Level tablespoonful of butter equals about 1 oz.
1 Dessertspoonful equals half a tablespoonful
IN CUBE'Cm BOTTLE
2055872
BACARDI
RUM
"DAIQUIRI"
1 measure Bacardi Carta
Blanca Rum, Juice of 1/2
lime and 1 teaspoon
powdered sugar. Shake
with cracked ice and
strain into a cocktail
glass.
CALDBECK, MACCRECOR & CO., LTD.
2 Chater Road H.K.
DELICIOUS COCKTAILS & CUPS
1 part lemon juice
1 part gin
Vgrds part passion fruit juice.
1 dash kirsch
1 dash orange bitters
Crushed ice.
ALEXANDER NO. 1
/4 gin
% creme de cacao
Y\ fresh cream
Sprinkle a little cocoa on top
BRONX
Y* gin
Y* French vermouth
Y\ Italian vermouth
Juice of % orange
CHAMPAGNE TEA PUNCH: Boil 2 cupfuls sugar in 1 cupful
water for 10 minutes. Mix one quart of Piper-Heidsieck champagne,
4 tablespoonfuls of brandy, 2 tablespoonfuls of rum, the juice of 2
lemons and 4 cupfuls of hot tea (proportions: 2 teaspoonfuls of tea
per cupful of boiling water). Sweeten to taste with the sugar syrup.
Pour into punch bowl over block of ice. Just before serving add
one quart of soda water. Serves twenty. Other summer drinks
Pineapple and Rum: measure one or more jiggers of rum and a
dash of lemon juice into a 12 oz. glass. Fill with unsweetened
pineapple juice, and garnish with mint.
CLARET CUP
1 bottle claret
1 sherry glass brandy let stand
1 sherry glass curacoa
A few slices of cucumber with one rind, a leaf or two only of
fresh mint. Add thin rind of a lemon and sugar to taste.
Before serving add 2 large bottles of soda water with plenty
of Ice.
EGG NOG.
Beat separately the yolks and whites of 6 fresh eggs. Add j-4
cup Sugar to yolks while beating and l /+ cup sugar to the whites
after they have been beaten very stiff. Stir in 1 pt. whipping
cream and 1 pt. Table cream, then add 1 pt. good rye whisky and
1 oz. of good old rum. Stir thoroughly and serve very cold with
grated nutmeg on each glass. Makes 5 pts.
EGG NOG 2.
3 eggs
1 cup bourbon or rye whiskey
l / 2 cup nigger head rum
l /i cup brandy
34 cup sugar
1 cup whipping cream
l l / 2 cups milk
Beat yolks with l / 2 cup Sugar very thoroughly, add cream and
milk, stir well, add liquor, slowly, (round side). Dash of salt
Add well beaten whites with l /^ cup sugar, add slowly.
EGG NOG VERY GOOD
1 tumbler of whiskey (}4 pt.)
1 tumbler of brandy
1 tumbler of rum
4 tins of carnation cream
y 2 lb. of sugar
8 eggs
Beat Yolks and sugar well, add beaten egg whites, pour in cream
round sides of pan, lastly add spirit, stirring gently. Serve very cold,
sprinkled with nutmeg. Make 3 days, before using.
MINT DELIGHT
Crush 2 or 3 sprigs of mint and 6 whole cloves with 1 cup sugar
in a chilled punch bowl. Add 1 cup water and ^ cup lemon juice
and. stir until sugar is dissolved. Add 3 or 4 cubed slices unpeeled
orange. Just, before serving, place in a block of ice, then add two
large bottles of white table wine, such as sauterne, hock or chablis,
and a large bottle of chilled soda water. Floated sugared strawberries
and a few sprigs of mint on surface.
Note: This quantity makes about three quarts, serves 12 to 15.
MINT JULEP
In each tall glass, put a sprig of fresh mint. 1 lump of loaf sugar
and 1 teaspoon of whiskey. Crush with spoon. Set glasses on
tray in refrigerator and chill. Fill to the brim with finely shaved
ice. Pour in whiskey according to taste. Stir gently with long
handled spoon until glasses are frosted, being careful not to touch
outside of glass with hands. Garnish with generous bouquets of
mint.
GIMLET. GIN. FIZZ.
24 of gin 1 glass gin
% of lime juice Tablespoon of powdered sugar
One dash of angostura bitters Juice of */ 2 lemon
Fill with crushed ice Soda water to taste
Crushed ice
GIN AND TONIC
1 glass gin
1 slice lemon peel
Add tonic water to taste
Crushed ice
LEMONADE
6 lemons 2 ozs. tataric acid
3 Ibs. sugar 1 oz. epsom salt
6 breakfast cups boiling water.
(OVER)
Put sugar, acid, salts and water in saucepan, Squeeze lemons,
peel thinly and add to saucepan and simmer for 10 minutes.
Lastly add lemon juice, cool, strain and bottle.
MARTINI DRY
Vs gin
Va French vermouth
Slice of lemon or orange
peel
Crushed Ice.
PINK GIN
1 glass gin
1 dash angostura
A little water to taste
Very refreshing in summer
PERSEUS COCKTAIL
y* glass gin
y-i glass benedictine
y-i curacao
1 teaspoon sugar
1 teaspoon lime-juice
1 egg (yolk only)
Crushed ice. Shake well.
An excellent "elevenses".
Makes two cocktails.
SEVENTH HEAVEN
# g in
j4 maraschino
1 tablespoonful grape fruit
juice. Stir well and place
sprig of green mint on top
SHADY GROVE COOLER
* 1 glass gin
y 2 tablespoonful sugar
Juice of y 2 lemon
Fill with ginger beer
Crushed Ice
SINGAPORE GIN SLING
Cocktail glass dry gin
y* lime juice
y-i cherry brandy
1 dom
Dash. Bitters. 1 pt. Ginger Ale, Ice. Serve in Tumblers.
U. S. NAVY MANHATTAN U. S. NAVY MARTINI COCK-
COCKTAIL TAIL
2 bourbon whiskey 2 gordon dry gin
1 Italian vermouth 1 French vermouth
A dash of Cointreau A dash of Cointreau
Crushed Ice Crushed Ice, shake well
WHITE WINE CUP
1 bottle ordinary white wine. Hock or sautern
2 liquer glasses dom
2 brandy
2 curacoa (white)
1 slice of lemon
2 large slices of cucumber
2 lumps of sugar
Mix in large jug and. place in ice box, several hours. A few
minutes before serving, add 2 large bottles of iced soda water or 3
if too strong.
Shop in COMFORT for your . . ~.
GLASSWARE
PLASTICWARE
DINNERWARE
HARDWARE
OVENWARE
at
THE EVERGREEN
No. I Duddell Street, Hongkong.
No. 3OO Nathan Road, Kowloon.
TEL. 5S042
. J^ E>
Hors d' oeuvre, or zakouska, the pleasant complement to a
cocktail or glass of sherry, should be served in as dainty and
attractive a way as possible, for they are supposed to "whet the
appetite". But, alas! it is indeed easy for these savoury morsels
to prove too tempting, and thus they may have the opposite effect
and leave little room for the meal to follow.
Zakouska should be of a size small enough to be a mouthful
only those which require more than one bite are often refused at
cocktail parties, however enticing they may look; for the job of
coping with cocktail glass, hand-bag, and gloves is as much as any
woman can manage.
Some suggestions for simply made hors d'oeuvre follow:
1. Tiny patties under 1 inch in diameter may be filled with
a. 1 large shrimp curled in cream sauce, dash of lemon.
b. Any creamed chicken or fish mixture suitably seasoned.
c. Chopped celery and cheese.
2. Rounds of toast, 1 inch in diameter. Place on these a slice
of special small tomato (with skin on to keep shape). On the
tomato put a dab of grated cheese mixed with beaten yolk of egg
and milk. Brown for 3 to 5 minutes in a very hot oven or under
grill. Serve hot.
3. Prunes, steamed just long enough to soften. Remove stone
and stuff with coarsely chopped walnuts mixed with a little chutney.
4. Curry mixture in very small butter paste turnovers.
5. Potato chips made in the usual way but using sweet potatoes.
6. Cheese pastry well seasoned with cayenne, made in biscuit
size and shape of marbles.
6
7. Salmon caviare on a small cracker, cream piped to form
narrow border.
8. Smoked sausage skinned and cut into *4 inch pieces and
cooked in hot tomato sauce for 10 minutes or so.
9. A layer of Marmite between two thin cheese biscuits.
ARTICHOKE CRISPS
Fry as potato crisps thin slices of artichoke seasoned with salt
and cayenne. To serve with cocktails.
CHEESE DELIGHTS: Cream together 4 tablespoons butter or
margarine and 1 cup shredded sharp process Cheddar cheese. Add
24 cup all-purpose flour, dash of salt and ^ teaspoon celery seed;
blend well. Form into small balls. Place on ungreased cooky sheet;
flatten with fork to make waffle design; sprinkle with paprika.
Chill several hours. Bake in hot oven 450 for 8 to 10 minutes.
Serve hot. Makes 1 dozen.
CHEESE CHOUX
l / 4 pint water l l / 2 oz. margarine
2y 2 oz. plain flour
l / 2 a level teaspoon dry mustard ^ level teaspoon salt
A few shakes cayenne
2 small eggs
1 oz. grated cheese
6 oz. welsh rarebit mixture
Decorations: Egg white, 1 dessertspoon grated cheese, 1 level
teaspoon salt
Bring -water and margarine to boiling-point in a small saucepan.
Remove from heat. Tip in sifted flour, mustard, pepper and salt
and beat to a smooth paste. Beat over very gentle heat for 5
minutes. Remove from heat. Beat in eggs one at a time. Stir in
cheese. Pipe on to a greased baking-tray in 2-in. lengths, using a
l / 2 in. eclair pipe.
Brush with beaten egg white, sprinkle with grated cheese and
salt. Bake near top of oven for 30 minutes at 380 F. (Regulo No. 5).
Split open one side and scoop out soft centre. Fill with Welsh
rarebit mixture and serve hot or cold (23 savouries).
WELSH RAREBIT
6 oz. cheese 2 l / 2 tablespoons milk
1 ^ level teaspoons dry mustard
Salt and. pepper Cayenne
Grate cheese, Put milk and dry mustard into a small saucepan
and warm slightly, stirring with a wooden spoon till well mixed
together. Add seasoning and cheese and heat very gently till
cheese is melted and the mixture has formed a smooth, thick paste.
Leave to cool for 2 or 3 minutes and use as required.
CHICKEN PUFFS.
l /4 chicken (size about 2% Ib.) % teaspoon salt
6 oz. flour Sprinkling of pepper
6 l / 2 oz. olive oil 1 teaspoon chicken fat
1/4 e S s Pinch of saffron powder
2 slices onion (ordinary size) y 2 coffee cup cold powder
To make the stuffing Put y* oz. olive oil in a frying pan.
Add the chopped onions and fry until slightly brown; then add the
minced chicken and fry again; add the salt, pepper, and beaten
eggs and fry all together. Set the mixture aside on a plate and
make the pastry by the following method.
The pastry Sift the flour onto a pastry board; add the melted
chicken fat. a pinch of saffron powder, and water and mix together,
then knead into a paste. Divide the dough into two sections and
roll flat and very thin. When this is done, divide it once more into
12 round portions. Place a teaspoonful of the mixture on each
portion, cover with the paste, moulding it into a crescent shape,
press down the edges with a little water, and then cut the edges
with a pastry cutter.
Cook the puffs, six at a time, in a pan containing 6 oz. of hot
olive oil, turning them around until they are coloured a rich golden
brown. Serve very hot.
If the puffs be made double the size, they make an excellent
dish for any meal.
8
CHEESE ROLLS
1 oz. butter melted
1 oz. cheese grated
1 egg, salt, cayenne & a little made mustard
Put grated cheese, salt, pepper, mustard into a basin and gradual-
ly mix in alternate egg and melted butter until it will spread cut
thin slices of bread and butter, spread with mixture, roll up tightly,
put tooth pick in, and fry in deep fat, golden brown.
(Must be eaten hot)
CHEESE STRAWS.
1 cup cooking cheese Good dash cayenne pepper
1 cup flour *4 teaspoon paprika
1 teaspoon baking powder 1 egg
y-2. teaspoon salt 2 tablespoons milk
Mix together cheese, flour, baking powder, salt, cayenne and
paprika, add beaten egg, mix well. Add milk enough to make a stiff
dough. Roll out y in thick, on floured board cut into strips 5
inches long and % wide.
Go over pastry with pastry brush, dipped in egg yolk.
Bake in hot oven ten to twelve minutes.
DEVILLED CHEESE
2 ozs. margarine
% teacup cream cheese
1 teaspoon French mustard
1 teaspoon vinegar
1 teaspoon anchovy paste
1 oz. minced olives
Salt and paprika to taste.
Beat margarine and cheese to a cream. Stir in mustard,
vinegar, anchovy paste, and minced olives. Season to taste with
salt and paprika. Use with brown bread and butter, and watel cress.
DEVILLED EGGS
As wonderful with ham at supper as fried eggs are at breakfast
6 hard-cooked eggs, peeled y* teaspoon dry mustard or
2 tablespoons mayonnaise 1 teaspoon prepared mustard
1 teaspoon vinegar 2 or 3 drops tabasco
l / 2 teaspoon salt y^ teaspoon paprika
Dash pepper
Halve eggs lengthwise; remove yolks and mash. Combine egg
yolks with remaining ingredients. Refill egg whites. Chill.
TO DEVIL EGGS: Hard boil the number of eggs required.
Shell, and halve crosswise or lengthwise. Scoop yolks into a basin.
Beat in a tablespoonful butter or margarine for every two eggs
used. Season with anchovy essence, Worcester sauce, lemon juice,
salt and cayenne pepper. Pile or pipe into halved egg whites.
SALTED ALMONDS
Blanch almonds by putting in boiling water and boiling one or
two minutes. Drain and skins will come off easily. Dry well and
put in hot olive oil or butter in large iron frying pan and stir
continually until a light brown. If preferred almonds can be
browned in oil or butter in shallow pan in oven. Drain well on
unglazed paper and sprinkle with salt.
SAUSAGE ROLLS
Prepare flaky Pastry as recipe under Pies Pastries. Remove
skin from the sausages, season with pepper and salt, add little onion
juice, and mould the meat together with the hands. Dust with flour,
and shape into one long narrow sausage. Roll the pastry into a
strip about */s inch thick, and similar in length to the sausage. Place
the sausage in the centre, dampen the edges of the pastry, and roll
it over the sausage. Seal and decorate the edge and cut the long
roll into small ones 2 to 2% inches in length.
Brush each one with a little beaten egg or milk and bake in a
hot oven at 450 Reg. F. for 30 minutes
SARDINE SPREAD: Drain sardines from a 3'/ 4 ounce flat
can, mash; add 3-ounce package cream cheese l / A teaspoon salt,
1 teaspoon lemon juice, y?. teaspoon Worcestershire sauce; mix
well. Enough for 16 small canapes.
10
SUGAR GLAZED NUTS
:j4 cup sugar % teaspoon salt
*4 cup water l /& teaspoon ground cloves
Orange rind, grated, 1 table- Walnut halves, pecan halves or
spoon unblanched almonds, 1 cup
Combine sugar, water, orange rind, salt and cloves in 1-quart
saucepan; mix well. Add nuts, bring to boil over moderate heat; boil
rapidly, stirring frequently with fork, until syrup thickens and nuts
become lightly glazed (about 4 minutes). Pour on waxed paper on
shallow pan and quickly separate nuts, using 2 forks. Let stand
about 30 minutes until dry on top; then turn nuts over, place on
clean piece of waxed paper and let stand overnight to crisp and
dry thoroughly.
WALNUTS
2 cups of walnut meats
3/ 4 cups of sugar
Cooking oil, or wesson oil
Boiling water
Pour boiling water over walnut meats. Allow to stand for 3
minutes, pour off water and remove skins. Place nuts in colander
and pour boiling water over them, until throughly soaked. Cover
them with sugar, and leave to dry on plate over night.
Make oil hot in frying pan, and cook walnuts, shaking the pan
evenly, not too hot a fire, or they will turn black. When nicely
browned, (only a few minutes,) take out with slice, and spread on
grease proof paper, until dry and separated.
YARMOUTH STRAWS
2 oz. cheese pastry Beaten egg
4 oz. kipper Cayenne
1 teaspoon parmesan cheese
Roll pastry into a strip. Brush half with egg. Cover with sliced
kipper and cayenne. Sandwich with remaining half of pastry. Brush
with egg and sprinkle thickly with grated cheese. Cut in finger-
strips and bake for about 15-20 minutes at 420 F. (Regulo No. 6)
till brown and crisp. Serve hot or cold (14 savouries) '
11
I HE SUCCESS OF
A GOOD RECIPE
DEPENDS ON GOOD
FRESH WHOLESOME
INGREDIENTS. ------
Be sure
to purchase
all your
Co., Ltd.
THE
COLONY'S LEADING
FOOD SPECIALISTS.
*******<
POT-AU-FEU
The famous French pot-au-feu provides the basis of a whole
week of good meals. Many kitchens start their weekly routine by
making this soup. If the dish is to be prepared for the sake of the
soup only, any of the cheaper cuts of beef may be used. However,
if a slightly better cut is used, the meat can be served hot or cold
or in a casserole dish.
3 pounds beef (chuck, shoulder, neck, or bottom round, rolled
& tied tightly)
2 carrots l / 2 parsnip
1 turnip 6 quarts cold water
Bouquet garni * 2 tablespoons salt.
3 cloves 1 teaspoon black pepper
1 onion 3 leeks.
Place the meat in a large pot. Add water, salt, and pepper. Bring
to a boil over a moderate fire. A white scum will form on the water,
keep skimming this off until it has all disappeared. Slice the leeks
lengthwise and tie them together with string so that they may
easily be removed. Add the leeks, carrots, parsnip, turnip, bouquet
garni, and the onion stuck with the cloves.
Let this simmer for at least 4 hours. Pour the broth through a
strainer and skim off as much fat as possible before serving. If the
colour is too pale, add a little gravy browning.
To Serve: Place several rounds of stale or toasted bread in the
bottom of the soup tureen or individual soup plates. Pour the bouil-
lon over the bread. If bottom round has been used, place on a platter,
surround with the vegetables and serve with gravy made of 2 cups
of the bouillon thickened with cornstarch or potato starch. The
rest of the bouillon should be kept in a cool place for future use.
A delicious chicken soup may be made by substituting a 4 5
pound dressed fowl for the meat.
12
* Bouquet garni is used very commonly in French cooking.
It consists of 3 or 4 sprigs of parsley, a sprig of thyme, and a small
bay leaf. The thyme should be surrounded by the parsley so that
the little leaves will not float into the sauce. Tie the herbs together
with string so that they may be removed before the dish which
they are flavouring is served, y^ teaspoon of powdered thyme and
1 teaspoon parsley flakes may be substituted, but in this case the
sauce must be carefully strained before serving.
BARLEY SOUP
' l / 2 cup barley, 1 tsp. salt, 1 quart boiling water
2 quarts soup stock y 2 cup diced celery
l / 2 cup diced onions y 2 cup diced carrots
1 green pepper diced.
Wash barley in cold water and cook in boiling salted water un-
til tender, about 2 hours, adding stock when water has evaporated.
Add vegetables y 2 hour before soup is done.
BELMONT BISQUE
Combine one can each of condensed pea and tomato soup, stirring
until smooth. Add one soup can each of beer and cream, and heat
just to the boiling point. (Flat beer may be used in cooking, so get
the habit of saving what's left in a bottle.) Just before serving this
delectable soup, add a tablespoon of Jamaica rum. A cup of chopped
crab meat may be added, in which case the soup is filling enough to
make a meal. Serve it from a tureen, with corn bread sticks.
BOUILLABAISSE
This is a home version of the famous Marseillaise bouillabaisse.
2 pounds mixed fish (haddock, 4 teaspoon pepper, generous
carp, eel, whiting, sole) pinch of saffron.
1 cup lobster meat 2 cups white wine.
6 onions, cut in quarters. 4 cups water.
1 bay leaf. 1 teaspoon chopped parsley
3 cloves. l /4 CU P olive oil
2 cloves garlic several slices of stale bread.
1 teaspoon salt.
(OVER)
13
Tie the fish, lobster meat, onions, bay leaf, cloves, and garlic in a
piece of cheesecloth. Suspend this in a courtbouillon made of white
wine, water, parsley, olive oil, salt, pepper, and saffron. Cook gently
45 minutes. Drain the fish. Remove the onions, bay leaf, cloves, and
garlic and place the fish in the court-bouillon. Add the stale bread
and serve in a large tureen.
BREWER'S BOUILLON
There are two ways of making this. The first is a bit labourious
as it involves simmering and skimming and clearing, using beer for
part of the liquid in home-made bouillon. The easier method is to use
canned bouillon. Simmer it gently until it is reduced by one-third, re-
place the evaporated soup with beer, and bring to the boil. Serve
with a slice of lemon in each cup. And try using this as the stock
in French onion soup it's wonderful!
CHICKEN BROTH
1 uncooked chicken carcase,
meat having previously been
removed
l l / 2 pints cold water Bouquet garni.
1 tablespoon rice. 1 medium sized onion
1 medium-sized carrot. % P m t milk
Finely diced meat from one
drumstick
Salt
1 dessertspoon chopped parsley.
Break up carcase and put in a saucepan with cold water to cover.
Add bouquet garni. Cover and simmer gently for l*/ 2 hours
Strain. Add to liquor, rice, finely chopped onion carrot, and meat, salt
to taste. Simmer gently till vegetables and rice are ten-
der. Add milk. Bring to simmering-point. Sprinkle with very fine-
ly chopped, blanched parsley and serve.
CREAM OF CELERY SOUP
Put 4 cups of chopped celery tips and coarse outer stalks, into a
2 qt. saucepan. Add 1 qt. veal or chicken stock, 1 sliced onion, %
bayleaf , and 1 sprig parsley. Cover and simmer 45 minutes , mean-
time dice and cook 1 1 / 4 cups of celery, until tender, in 1 % cups boiling
14
water, when cooked strain, and save the celery, but add the liquid
to the soup stock, and strain. Cream together 2*/ 2 tablespoons butter
with 3 tablespoons of flour. When smooth, add y 2 cup of the celery
soup stock, and stir until smooth. Then pour this into the cooking
stock, and cook and stir for 3 minutes. Stir in 1 cup of light cream,
or undiluted evaporated milk, and add the cooked celery. For extra
richness, beat 2 egg yolks until creamy. Add % cup of the hot
soup, then pour back into saucepan, and cook and stir 1 minute.
Do not allow the soup to boil, serve at once, with a garnish of minced
parsley.
CREAM OF CUCUMBER
1. Take any odd pieces of cucumber, but not the skin.
Chop some onion and celery till you have half the quantity
of the cucumber.
2. Cover with beef or chicken stock, and boil quickly till it
pulps about 40 mins.
3. Puree through a hair sieve.
4. Melt 1 oz. butter. Thicken by stirring in l]/ 2 tablespoons
cornflour. Stir into the puree. Add pepper & salt. Cook
15 mins. (as always for cornflour).
5. Add half-cup of milk. Bring to the boil. Serve.
EGG SOUP
iy 2 ozs. margarine l /^ teaspoon paprika
l / 2 tablespoon chopped onion 1 teacup hot top milk
1 large lettuce 2 Beaten egg yolks
3 teacups hot chicken stock 1 Chopped hard boiled egg
2 l /3. tablespoons washed rice Pinch of grated nutmeg
% teaspoon salt
Melt fat in a saucepan. Add onion. Fry slowly till soft. Wash
and shred outer leaves of lettuce. Add to onion with stock, or sub-
stitute water, flavoured with 3 chicken cubes. Bring to the boil. Add
rice, salt and paprika. Cover closely. Allow mixture to simmer
until rice is tender. Add top milk gradually, then strain mixture
over the egg yolks, stirring constantly. Return mixture to pan and
reheat, but do not allow to boil. Add hard boiled egg and nutmeg.
For three persons.
15
ERWTENSOEP. (Thick Pea Soup)
(A Dutch Recipe)
1 Ib. dried green peas or split peas.
2 pig's feet or 1 Ib. bacon or 1 Ib. pork meat.
l /4 Ib. leeks.
y^ Ib. celery
Wash the peas and soak them overnight in water. In that same
water boil the peas slowly and put them through the sieve. Boil the
pig's feet (or bacon or pork) separately and mix this bouillon with
the peas puree. Boil this soup for some time and put in the vege-
tables cut small salt, and pepper. The longer this soup boils the
nicer the taste.
LIVER SOUP
(This is recommended for those who have been ordered a liver
diet.)
3/4 Ib. calves or ox. liver
1 qt. water.
1 tablespoon sago.
l / 2 teaspoon marmite.
Salt and pepper.
Cut the liver small, put into cold water and bring to the boil, and
afterwards skim. Next add the sago, salt, and pepper, and boil slow-
ly for 3 hours, after which strain.
This is sufficient for one large breakfast cup. */ 2 teaspoon of
Marmite may be added to each cup of soup if desired.
MINESTRONE
\ l /2 02. fat bacon Bacon rinds or bones
2 oz. celery 4 oz. spinach
*/ 2 Ib. green cabbage 4 oz. green peas or beans
3 ozs. onion 4 oz. carrots
4 ozs. tomatoes Bouquet garni
1 clove garlic (shredded) 3 pints bone stock
Salt and pepper Chopped parsley
\ l /t ozs. spaghetti 4 tablespoons grated parmesan
cheese
16
Cut up bacon in small thin slices and fry slowly in a thick
stew-pan, add bacon bones or rind in large pieces, and heat slow-
ly for a few minutes. Add thinly shredded vegetables, bonquet garni,
garlic and seasoning. Cover pan and cook gently for 5 minutes
without browning, shaking frequently. Add hot stock and washed
spaghetti, cover and simmer gently till vegetables are tender. Re-
move bouquet garni and bacon rind or bones. Add cheese and stir
well. Serve hot, sprinkled with chopped parsley.
This soup should be very thick. If liked, serve boiled spaghetti
separately.
MULLIGATAWNY SOUP
1 small rabbit 2 oz. dripping
1 large onion 2 oz. flour
2 teaspoons curry powder 1 large apple
2 carrots Seasoning
1 quart bone stock 1 teaspoon vinegar
4 oz. rice.
Cut meat into small joints or slices. . Fry it in smoking-hot
dripping. Drain well and keep hot. Fry sliced onion till lightly
browned. Add flour and curry powder and continue frying till
golden brown. Add chopped apple, grated carrot and seasoning.
Cook gently for about 5 minutes. Stir in stock. Stir till boiling.
Add meat and simmer gently for 2 hours. Strain. Add vinegar
and meat shredded or diced. Reheat. Thin if necessary, and
serve with boiled rice, separately.
MUSHROOM SOUP
y-3. lb. mushrooms 2 or 3 slices of onion
Salt and pepper iy 2 pint stock
l*/2 ozs. margarine 2 ozs. flour
*/ 2 pint milk 2 ozs. sliced fried mushrooms
Wash mushrooms well in cold water. Slice and put in a pan
with onion, seasoning and stock. Simmer gently for 30 minutes
until tender. Rub through a fine wire or hair sieve. Melt margarine.
(OVER)
17
Add flour. Mix to a paste and cook without browning for 3 minutes.
Stir in mushroom puree slowly. Add milk, stir till boiling. Simmer
for 3-5 minutes. Serve garnished with fried mushrooms. Mushroom
stalks should be used in this soup as well as the caps. It is not
necessary to skin the caps.
ONION SOUP
1 Ib. onions
l /t oz. margarine or dripping y 2 pint milk
y 2 oz. flour 1 stick celery
1 oz. fried crumbs 1^ pints bone stock
% Ib. potatoes 2 ozs. grated cheese
Prepare and slice the vegetables. Cook them for 5 minutes in
the melted fat in a covered pan. Shake frequently to prevent stick-
ing and browning. Add seasoning and stock. Simmer gently till
tender, about 30 45 minutes. Sieve. Bring to boiling-point. Add
flour blended smoothly with milk. Stir till boiling. Simmer slowly
for 3 minutes. Add three-quarters of the cheese. Serve with fried
crumbs and remaining cheese.
OXTAIL OR HARE SOUP
1 Oxtail or y 2 a small hare 3 oz. dripping 2 onions
3 pints water Salt 2 carrots
1 turnip or a piece of swede 3 sticks celery, bouquet garni
l l /2 ozs. flour Red currant jelly
2 teaspoons red currant jelly 1 wineglass port wine
(for hare only)
Wipe the meat with a damp cloth and cut it into joints. Fry in
iy 2 ozs. of dripping till brown. Remove meat into a saucepan
Fry sliced onion till well browned, add to the meat with water, and
salt to taste. Bring slowly to boiling-point and simmer gently for
2 hours, or cook at 15 Ib. pressure for 30 minutes. Leave to cool
overnight. Skim off fat. Add roughly sliced vegetables and bouquet
garni and cook for another hour or 40 minutes under pressure. Strain.
18
PEA SOUP
Use old hambone, or bacon bones from butcher, or ham shank.
Put in the Pressure cooker with onions, carrots, celery and cook for
1 hour at 15 Ibs. pressure. Now take out bones, leaving ham, and
add 1 Ib. split yellow peas, which have been previously soaked
overnight. Cook for another 30 minutes, then put all through sieve.
This will be very thick, and will keep in refrigerator. When
using, put enough puree in saucepan as required., and add tinned
milk to make soup consistency.
POTAGE VELOUTE AU FROMAGE
(A delicious and quickly made soup)
2% pints consomme or bouillon 4 Eggs
3 oz. fresh cream 3 oz. grated gruyere or
2 l / 2 ozs. tapioca parmesan
Heat the consomme. When it boils, sprinkle the tapioca into
it, let it cook for 15 to 20 minutes.
Mix the yolk of the eggs with the cream in a saucepan, whisk
the mixture, and add the cheese little by little, whisking all the
time to obtain a smooth and creamy mixture, then add the consomme
very gradually. Serve very hot. Sufficient for four persons.
SCOTCH BROTH
3 ladles of stock 2 rashers of bacon cut small
1 teaspoon bisto Celery, onions, carrots leeks.
1 tablespoon of pearl barley 2 l / 2 tablespoons of flour
1 tablespoon butter % Ib. finely cut beef
METHOD cut very finely.
2 onions
3 carrots
3 leeks
Heart of celery
Melt butter, add flour, brown, pour in stock, gradually, stirring
all the time, until it thickens. Add Bisto, or Bovril, mixed in warm
water, then vegetables and pearl barley. Simmer 1 hour, skimming
when necessary, add meat, and bacon % of an hour, before serving.
19
SPARTAN SOUP
(A Greek Recipe)
4 Ib. shin beef 1 large onion
Leeks Garlic (small piece)
Carrots 2 Lemons
Celery 4 Eggs
Cabbage Salt and pepper
Take a large saucepan, put meat in, and fill with cold water.
Bring gently to the boil. Skim all that rises, carefully, (this is most
important), salt and pepper, then add vegetables. Simmer for about
4 hours the longer the better. Strain liquid. Squeeze the juice of
2 lemons. Put liquid back on the fire, add lemon juice, and mix
in 4 eggs, stirring quickly the whole time. Serve with croutons.
SPINACH SOUP
1 Ib. fresh spinach 1 level teaspoon sugar
1 small onion (sliced) Salt and pepper
y 2 pint white bone stock l l / 2 oz. butter or margarine
1 oz. flour 3/4 pint milk
l /s teaspoon nutmeg Parmesan cheese
Croutons or pulled bread.
Boil prepared spinach until tender, with sugar, onion, seasoning
and ^ point stock. Sieve. Make a white roux with the fat and flour.
Mix, in the milk, a little at a time stir, until boiling. Add spinach
pur6e, nutmeg and remaining stock, and simmer gently from 3 to 5
minutes. Thin if necessary with stock, to form a good creamy con-
sistency. Sprinkle with grated parmeson and serve with fried
croutons, or crisp pulled bread.
THICK VEGETABLE BROTH
4 oz. carrot 3 or 4 sticks celery
2 oz. leek or onion 2 oz. turnip or swede
4 oz. potato 3 or 4 cabbage leaves
1 oz. beef dripping 2 pints vegetable stock
% oz. pearl barley Salt Bouquet garni.
20
Grate prepared vegetables. Put them in a saucepan with
dripping. Cover and cook gently for 5 minutes without browning,
shake pan frequently. Add boiling stock, barley, salt and bouquet
garni. Simmer gently for 20-30 minutes. Skim off scum during
cooking and remove bouquet garni before serving.
TOMATO SOUP
y-i. onion y* carrot
Little celery 1 piece of bacon
1 oz. butter 1 oz. flour.
Melt butter, add flour and brown, slowly add stock and let
simmer with the vegetables. Add 2 Ibs. tomatoes, cut in pieces.
When ready put through sieve and thicken with little cornflour
if necessary.
Do Your . . SHOPPING
Wellcome Co., Ltd.
TEL. JW2
FRESH FRUITS, WINES & SPIRITS,
TOBACCO & CIGARETTES,
TINNED FOODS
DRUGS.
67A Des Voeux Road C. Hong Kong
<.***>
21
SUCCESS
. . .when you bake with Royal! Even begin-
ners can make cakes, hot breads, desserts that
turn out light and luscious every time . . .
with ROYAL BAKING POWDER. At your
grocer's now!
P.S. Not all baking powder is Royal. Royal
Baking Powder is sold only in the famous red
tin.
Now Royals is Moisture - Proof !
CONNELL BROS. CO., (HK) LTD.
607 HOLLAND HOUSE
TELEPHONE: 27588
Try this easy Caramel Sauce
Carnation makes dozens of
quick-and-easy delights . . . like
this 3-minute Caramel Sauce.
Combine 1 cup of brown sugar,
J cup of undiluted Carnation
and J teaspoon butter. Cook
for 3 "minutes in a double
saucepan. Delicious on Steam-
ed Pudding and Ice-Cream.
MlLK
' ' from Contented cows ' '
Add creamy flavour to all your
recipes with this double-rich
milk . . .
Everyday dishes like Mashed Potatoes,
Rice Pudding, Cream Soups and
Custards are twice as creamy, twice
as delicious with Carnation Milk. The
reason simply is this: Carnation is
country-fresh milk at its best, con-
centrated to double richness by
scientific methods perfected in
America, where keen cooks and
housewives buy millions of tins every
day. Carnation is double-rich LIQUID
milk, ready to use as needed. The
very first tin you buy will prove its
goodness.
Look for it at your Grocers in the tall red and white tins!
When fish is fresh, it is stiff and firm.
The gills should be bright red, and the eyes bright, not sunken
into the head. A fresh sole is pinkish round the edge on the
underside.
COURT BOUILLON
The most common method of preparing fish in France is by
simmering it in a courtbouillon. The following basic recipe will
be called for in many of the succeeding recipes.
In a pan large enough to cook the fish, pour equal amounts of
white wine and water. There should be enough to cover the fish,
which will be put in later. Add 1 teaspoon salt, l /+ teaspoon white
pepper, bouquet garni, 2 cloves, 1 onion sliced thin, and 1 carrot
cut in rounds. Cover the pan and simmer 45 minutes. Put in the
fish and let it simmer until cooked. The court-bouillon should
never boil. This keeps the flesh from breaking. When the fish
is cooked, remove from the fire but keep in the court-bouillon
until it is ready to be served.
BAKED FISH
Cut a fish down the back using a very sharp knife and remove
bone, stuff it with.
2 tablespoons bread crumbs Salt and pepper
Little grated onion
2 tablespoons suet or butter
melted
Squeeze of lemon juice.
2 tablespoons parsley
y 2 teaspoon anchovi sauce
l /i an egg
22
Mix altogether. Put down centre of fish and sew up. Make
slits in fish to prevent bursting. Cover with a little fat, and bake
in a moderate oven. Brown Sauce for fish. Melt a little butter
in pan, add 1 chopped onion, and little carrot. Fry till brown,
adding salt and pepper to taste. Slowly add > pt. of fish stock
which can be made from the bones thickened with one dessertspoon-
ful cornflour. Cook and strain through sieve, and pour around the
fish.
BOILED SALMON Saumon au court - bouillon.
3 Ibs. salmon, whole or chunk Choice of:
Court - bouillon Hollandaise sauce
Parsley Cream sauce
Italian sauce
Prepare the court-bouillon. Wipe the fish and tie it in a piece
of cheese cloth or dish towel. When the court-bouillon is ready,
lower the fish into it carefully. Let the fish simmer 45 minutes.
Do not let it boil. Lift the cloth from the kettle. Drain off all the
water and place fish on a platter. Decorate with sprigs of parsley
and serve with a bowl of sauce.
BAKED SNAPPER WITH MUSTARD SAUCE
One and a half pounds filleted snapper, salt, pepper.
2 cups milk 1 tablespoon butter
l l / 2 tablespoons flour 1 tablespoon mixed mustard
1 tablespoon lemon juice y 2 cup fine white breadcrumbs,
parsley, lemon.
Wash fish well in salted water, dry, cut into service-sized pieces
Rub with a cut lemon. Place in ovenware dish, add l / 4 cup of
milk, salt and pepper. Cover with greased paper and bake in
moderate oven until flesh is soft, white, and flaky. Drain liquid off.
Melt butter in saucepan, add flour, cook 2 or 3 minutes without
browning, stir in milk, continue stirring until sauce boils and
thickens. Cool slightly, fold in mustard and lemon juice, season
with salt and pepper. Pour over fish in dish, top with breadcrumbs,
dot with butter. Bake 10 to 12 minutes in moderate oven without
allowing sauce to boil. Serve piping hot, garnished with parsley
and lemon wedges.
23
BAKED TURBOT
2 Chicken Turbots (or 2 Sole or 8 fillets of sole)
Salt Black pepper
Fine bread crumbs 3 tablespoons butter
Vs cup dry white wine 2 tablespoons finely chopped
Sprigs of parsley and slices of onion
lemon 2 tablespoons chopped parsley
Clean and scale the fish. Dot the bottom of an oven proof
dish with half the butter and spread half the chopped onion
and parsley over it. Sprinkle generously with salt and pepper.
Place the fish, white side up, or arrange the fillets of sole on this
mixture. Cover with the remaining butter, onion, and parsley,
salt and pepper. Moisten with white wine and bake 30 minutes in
350 F oven. Cover with bread crumbs and moisten with melted
butter. Place under a broiler until the crumbs are golden brown.
Garnish with the Parsley and lemon slices.
CODFISH CAKES
Potatoes, 4 to 5 medium Salt, ^ teaspoon
Salt codfish, ready-cooked ll 1 /?. Pepper, dash
ounce can.
Milk, y-2. cup, or half evaporated Flour
milk and half water Salad oil or melted fat for frying
Cook potatoes in boiling water, drain well and mash until free
from lumps (should be 3 cups). Add codfish, milk, salt and pepper,
mix thoroughly. Divide into 12 portions, shape into patties about
^ inch thick and coat lightly with flour. Heat oil or fat in skillet,
should be about ^ inch deep, add cakes and fry over medium
heat, turning to brown on both sides. Serve immediately. Makes
4 to 6 servings.
* You may use 3/4 pound uncooked salt codfish in place of
canned cooked codfish. First freshen it according to directions on
package, then put into saucepan, cover with cold water, bring to
boil and boil 15 minutes, drain and flake (should make l l / 2 cups.)
24
1 Ib. firm fish
Olive oil
Salt and pepper
Paprika.
CHAPINO
Onions
Green peppers
Garlic
1 tin tomatoes
1 tin tomato paste
1 cup rice
When olive oil is hot add onions, green peppers and garlic
(cut in pieces). When brown add tomatoes and paste and seasoning.
Cook for about 15 minutes and then add fish (cut in about 1 inch
squares) and cook for about 5 or 10 minutes until fish is soft.
Steam rice. If started just before cooking the other ingredients,
it should be ready about the same time.
Serve on rice as one does with curry.
CRAB -MEAT CASSEROLE
Crab meat, 1 can (6 to l l / 2 ozs.) Butter or margarine, melted,
Condensed tomato soup, 1 can 2 tablespoons
Milk, 24 cup, or half evaporated Salt, l /i teaspoon
milk and half water Cayenne, dash (optional)
Lemon juice, 2 teaspoons Hard-cooked eggs, sliced 3
Bread crumbs, soft, l l / 2 cups Buttered crumbs, % cup
Remove shell tissue and flake crab meat, combine with soup,
milk lemon juice, bread crumbs, butter or margarine, salt and
cayenne, mix well. Add eggs, mix lightly. Pour into greased
casserole (1 quart) or 4 individual baking dishes. Sprinkle buttered
crumbs over the top and bake in moderate oven 375 for 20 to 25
minutes until lightly browned. Makes 4 servings. Lobster
casserole: Use 6 to 6% ounce can of lobster meat in place of
crab meat.
DRESSED LOBSTER
1 Lobster
2 to 3 tablespoonfuls mayonnaise
1 Lemon
Salt and pepper
1 small tin filleted anchovies in oil
2 hard - boiled eggs
Green salad
25
Remove the body of the fish from the shell and pull off the
greyish-coloured "dead men" from under the body. Remove all
meat from the body and tail and chop into large pieces. Crack the
large claws and remove and chop the meat. Reserve the small
claws for garnish. Keep any red "coral" separate from the meat
to use as garnish. Add to the meat the mayonnaise, lemon juice,
seasoning and two or three chopped anchovy fillets. Slice the eggs
thinly in circles. Chop the end pieces and add them to the meat.
Mix thoroughly and pile into the washed and dried shell, placing
the edge of the tail shell just overlapping the body part. Decorate
top of lobster with curled anchovies on sliced lemon and rounds of
egg. Dress with lettuce and watercress and remaining egg.
ESCOVITCHED FISH
3 or 4 red snappers 3 eggs y 2 cup vinegar
Fresh lime (or lemon) juice Flour
2 or 3 green sweet peppers sliced 2 or 3 onions sliced
2 hot peppers sliced Cloves, alspice, thyme, paprika,
Olive oil or wesson oil
Fillet fish, remove skin and bones, sprinkle with lime juice,
salt and white pepper, dredge with flour, soak in beaten egg for
half an hour.
Put oil in frying pan. When very hot fry fish a golden brown,
drain on paper and lay in a deep dish.
"Sauce: Put l / 2 cup oil in pan, when hot add peppers, onions,
cloves, thyme and alspice, fry for about 5 mins. add vinegar and
pour over fish. Allow to cool, serve cold.
FILLET OF SOLE. MUSHROOM SAUCE
2 Ibs. of fillets 1 can mushroom soup
2 teaspoons sherry Dash cayenne pepper
Wash fillets, dry. Place in greased baking dish after salting
and peppering. Heat undiluted soup with cayenne and sherry, and
pour over fish. Bake in moderate oven. 350 for l / z an hour.
Serves 4 6.
26
FILLET OF SOLE, MARGUERY
Cut sole or flounders into fillets for serving, and put in buttered
baking pan. Season with salt and pepper, and sprinkle with
chopped mushrooms. Cover with white wine, and put in very slow
oven and bake for 20 minutes, or until cooked through.
Melt 3 tablespoons butter in a saucepan. Add 3 tablespoons
flour, mix and add liquor from the fish. Add some fresh cooked
shrimps and cook from 3 to 5 minutes. A very little grated
Parmesan cheese, can be added, if liked, pour over fish and return
to oven for 5 minutes. Serve at once.
FISH HALIBUT
iy 2 Ibs. halibut 2 ozs. butter melted
1 cup of drained tomato pulp 1 Onion
1 teaspoon sugar 1 Gill of cream, or top of milk
Method. Remove bones and skin, using very sharp knife,
keeping fingers well salted. Pour butter into Pyrex Dish, lay in
fish, pour little butter over it. Sprinkle with salt and pepper, and
cover with the very well drained tomato pulp. Add sugar, lay
one onion in thick slices over top of tomato pulp. Put lid on and
cook in moderate oven for 20 minutes. Remove onions, add cream,
and cook another 10 minutes in even slower oven. Serve with
parsley and slices of lemon.
DEVILLED CRAB
3 tablespoons butter 3 tablespoons flour 2 tablespoons butter or
1 cup crab y 4 cup chopped celery margarine melted
1 tablespoon green % teaspoon mustard 1^ cups milk
pepper y 2 teaspoon Worcester 1 tablespoon chopped
% teaspoon salt sauce pimientos
l / 2 cup soft bread ^ teaspoon paprika
crumbs 1 teaspoon chopped
parsley
Melt 3 tablespoons butter, add flour and blend. Add milk
gradually until a creamy sauce forms. Stir constantly add crab
and all seasonings. Pour into individual moulds or crab shells.
Sprinkle top with the crumbs, which have been mixed with the
2 tablespoons butter. Bake 20 minutes in moderate over.
27
FISH BAKED IN HERB SAUCE
Cut 1^ Ib. cod fillets into 1" pieces. Saute 3 tablespoons
minced onion and 3 tablespoons minced celery in 4 tablespoons
butter until tender. Stir in 2 tablespoons flour until smooth. Add
2 l /t cups tomatoes, 1 tablespoon salt, l / tablespoon pepper, 1 table-
spoon sugar, y 2 tablespoon powdered thyme, and 1 tablespoon
minced parsley and bring to the boil. Add sauce to fish and mix
thoroughly. Pour into greased casserole. Top with buttered crumbs.
Bake at 450 F 25-30 minutes until fish flakes easily. Serves 6.
FISH AH LA BON TON
2 fillets of yellow fish Pepper and salt
Method. Put fish into baking dish and cover with thin slices of
onion, celery and dabs of butter, then sprinkle with lemon juice,
add little water, and bake in oven. Put bones and more vegetables
in pan to make stock.
Sauce for Fish. Put l l / 2 tablespoons butter in small saucepan,
add 1 tablespoon cornfour and brown. Then add y 2 cup of fish
stock and l / 2 cup milk, and let thicken, also little water from
the dish, fish was baked in. Last minute add 1 glass white wine,
pepper and salt and a few tinned mushrooms, cut thinly.
FISH LOAF WITH DILL PICKLE SAUCE
Butter or margarine, 2 table- Bread crumbs, soft, 1 cup
spoons Egg, 1
Onion, chopped, 2 tablespoons Milk or evaporated milk, % cup
Flaked fish, white, 27 ounce Parsley, chopped, 54 CU P
can (2 cups)
Lemon juice, 1 tablespoon
Melt butter or margarine in 2 quart saucepan, add onion and
cook over low heat about 5 minutes until soft. Remove from heat,
add fish, bread crumbs, egg, milk, lemon juice and parsley, mix
thoroughly. Grease oblong baking dish or small loaf pan,
line bottom with waxed paper and pack in fish mixture. Bake in
moderate oven 375 about 40 minutes until top is lightly browned.
Let stand 5 minutes, loosen around edge with knife and turn out
on platter, remove waxed paper. Serve with dill - pickle sauce.
Makes 4 servings
28
Tuna or salmon loaf: In place of the flaked fish you may use
two 6 l / 2 ounce cans of flaked tuna or a 1 pound can of salmon,
drained and flaked. Add % teaspoon salt.
DILL -PICKLE SAUCE
Butter or margarine, l l / 2 Milk, 1 cup, or half evaporated
tablespoons milk and half water
Flour iy 2 tablespoons Ketchup, 2 tablespoons
Salt, % teaspoon Dill pickle, chopped, 2 table-
Pepper, dash spoons
Melt butter or margarine in small saucepan over low heat, add
flour, salt and pepper and stir until smooth and bubbly. Remove
from heat, gradually stir in milk. Cook over low heat until
smooth and thickened, stirring constantly. Stir in ketchup and
dill pickle.
FISH PAA FAT (Fish in a dish)
4 Ibs. of fillet of cod fish Lard for frying
(other fish may be used) Tomatoes
2 cups full of a mixture of Breadcrumbs
chopped onion, parsley, 1 tablespoon butter
grated carrot, a pinch of
thyme
Cut off the thin fringes from the sides of the fish fillets and
boil in salted water to get fish stock. Cut the fillets into neat pieces
about 3 inches wide. Dredge in flour mixed with salt, and fry to
a nice brown in a skillet, but not so long that they become thoroughly
cooked.
Sprinkle chopped vegetables in a shallow earthenware dish.
Place fillets in dish and sprinkle vegetables among layers of fish.
Pour stock over this, the stock should not cover the fish entirely.
Break some tomatoes on top. Cover with breadcrumbs and
place bits of butter the size of hazelnuts over the top of bread-
crumbs. Bake in a moderately hot oven until the crust is brown.
Serve with boiled parsleyed potatoes.
29
FISH SOUFFLE
1 plateful of cooked fish 3^ ozs. butter
# pt. milk 3 ozs. flour
% teaspoon nutmeg ft teaspoon salt
5 eggs (3 will do if grade B ft teaspoon pepper
leghorns are used) Fresh breadcrumbs
Melt butter, add flour and, when blended, gradually add milk
and boil one minute. Add flaked fish and seasoning. Take off fire
to cool and" add all the whole eggs well beaten. Pour into buttered
souffle dish, sprinkle with breadcrumbs and dot with butter.
Place dish in pan of hot water and bake for l / 2 - ft of an hour at
350 F. or regulo 6 gas.
This can be made with cauliflower or ham or anything left over.
FRIED PRAWNS OR SHRIMPS
(1) Wash and dry shrimps or prawns.
(2) Trim off legs and shells.
(3) Roll in seasoned flour (2 tablespoons corn flour mixed with
l / 2 teaspoon salt, ft teaspoon pepper)
(4) Brown deep fat or oil.
(5) Take the prawns out from fat.
(6) Pour away fat or oil into container.
(7) Pour into the pan the tomato catsup sauce (1 tablespoon
tomato catsup, 1/2 teaspoon sugar, 1/4 teaspoon salt)
(8) Shuffle the above with the fried prawns for a little while
before serving.
HOT CURRIED CRAB CANAPES
Remove shell from fresh or tinned crab meat. Make y^ cup
medium white sauce and add }/ teaspoon grated onion. 1 tea-
spoon lemon juice. 2 tablespoons finely chopped pimiento, and 1
teaspoon or more curry powder. Drain flaked crab meat, and mix
it with the sauce. There should be just enough sauce to hold crab
meat together. Season with salt and pepper and serve piping hot
on buttered rounds of freshly made toast. Makes 12 small canapes
or 6 3 inch canapes. Excellent supper or luncheon entree.
30
HOT SHRIMP COCKTAIL
4 tbsp. butter 6 tablespoons lemon juice.
3 Ibs. cooked shrimps
Melt butter in heavy skillet, add lemon juice. When mixture
bubbles, add shrimp. Keep heat low to prevent browning. Turn
shrimp. When hot, transfer to hot individual dishes, pour butter
from skillet over each serving.
Cocktail Sauce. Mix iy 2 cups ketchup % cup lemon juice.
*/ 2 teaspoon salt 1 tablespoon Worcestershire sauce, 1 tablespoon
freshly grated horseradish, 1 tablespoon finely minced celery, few
drops each of onion juice and tabasco.
ITALIAN FISH PIE
1 teacup boiled macaroni l l / 2 teacups strained flaked
2 teacups white sauce tinned salmon
1 teacup tinned peas 1 teacup diced boiled carrot
l /z teacup grated cheese
Drain macaroni well and arrange half of it in the bottom of
a shallow greased fireproof dish. Cover with the salmon, then with
half the sauce. Mix the carrot with the peas and sprinkle evenly
over the top. Cover with the remainder of sauce. Sprinkle cheese
on top. Bake in a moderate oven, 350 degree F. (Regulo 3), for
about 3/4 of an hour. For six persons.
JELLIED COLD SALMON
3 Ibs. middle cut salmon
1 tablespoon lemon juice
1 small onion sliced
1 small carrot sliced
little celery
Place fish in basin and steam
with vegetables, salt and pepper
in saucepan boiling water until
tender.
Take fish out leave on plate to cool. Take skin and bone away,
and open out flat, middle side up. Take the juice from the basin,
add little chicken stock if not enough and add little gelatine to
thicken, a few drops of Tobasco Sauce, pepper and salt to taste.
Decorate fish with slices of carrot, and cucumber and pour jelly over
and leave to get cold in Fridge. Serve on a dish of cucumbers, cut
very thinly, which have had a little French Dressing poured over
them. Sauce for fish. Half mayonnaise and half Chili Sauce with
dessert spoon sugar added.
31
LOBSTER THERMIDORE
Boil Lobsters. Open the lobster claws and take out all the
meat and cut in small pieces. Clean the body part of the shells and
retain for serving lobster. Make a rich cream sauce in a double
boiler. Use half milk and 4 evaporated milk for this, seasoned
with salt and pepper, and sherry to taste, 2 tablespoons
butter or margarine blended together for each cup of liquid. This
must not be allowed to become too thick, if it does, thin out with a
little milk or cream. Add the lobster to the sauce, fill the shells
with the mixture. Sprinkle with fine crumbs, dot with butter or
marge, and put under the grill until crumbs are brown.
MACAU SOLES
Fillet soles, roll 1 sprig parsley in 1 piece of Bacon place inside
Fillet with salt and pepper and roll up. Put in tooth pick or tie
with string, roll in egg and bread crumbs, and fry in deep fat.
SALMON RING
Drain 1 Ib. can of red salmon, and take out the skin and bones.
Flake it up with a fork, season with salt and pepper, add 2 table-
spoons of lemon juice, 1 oz. grated onion, and 1 tablespoon chopped
parsley. Mix well. Make a sauce with: l*/ 2 cups scalded milk,
thickened with 3 tablespoons of melted butter or marge, and 3
tablespoons flour. This makes a thick white sauce, the kind that
goes in and not on. Beat 3 eggs until light. Add to the salmon,
with the sauce. Taste, and season more, if necessary.
Baking. Grease a ring mould most thoroughly (all of it inside)
Fill the mould with the salmon mixture, set in a pan of hot water
and bake for 50 minutes in an oven at 325 F. When done loosen
salmon round edges with a spatula. Turn the mould over a hot
platter, and let it stand a few minutes. Lift off the mould, and
behold, one salmon ring all finely shaped and unbroken. Fill centre
of ring with creamed hard cooked eggs, making a light textured
cream sauce and having the eggs sliced. Add a little prepared
mustard, salt and pepper to the egg, to give that extra flavour.
32
SALMON SALAD ASPIC
1 tin salmon
Lemon juice
1 tin peas
Salt & pepper
4 teaspoons unflavoured gelatine
Pimiento little water
Soften gelatine in warm water until dissolved. Add seasonings
and chill until syrupy. Drain salmon and peas, break salmon into
small pieces and remove bones. Arrange in a casserole, alternating
with peas and strips of piemento. Pour gelatine over and chill
until firm. Unmould onto serving dish, garnish with radishes,
olives, stuffed eggs and lettuce.
SALMON SOUFFLE
2 tablespoons melted butter
2 tablespoons flour
Dash of black pepper
2 well-beaten egg yolks.
y 2 teaspoon salt
y^ teaspoon nutmeg
2 stiff-beaten egg whites
1 1-lb. can salmon flaked
1 cup milk
Make white sauce of butter, flour and milk. Slowly add small
amount of sauce to egg yolks and stir into remaining sauce. Add
salt, nutmeg, pepper and salmon. Fold in egg whites. Bake in
greased individual baking dishes or casserole in moderate oven (325)
45 minutes. Serve immediately. Garnish with lemon. Serves 4 to
6.
"SHRIMP CREOLE"
Mix y^ cup sliced onions
1 cup coarsely chopped celery.
Saute in 4 tbls. butter or marge
Add 3 flour
1 chili powder
Blend well and simmer 5 minutes.
Add 2 cups canned tomatoes
1 teaspoon granulated sugar
Cook until shrimps are heated through.
y 2 teaspoon salt.
1 cup water.
1 tablespoon vinegar
l l / 2 cups cooked
shrimps.
,5,3 ~
Mix 3 cups hot cooked rice, 4 tablespoons chopped pimiento.
Mould in ring, or 6 individual cones, pour shrimp mixture over rice
and serve. (6 servings)
TURBOT IN THE PARISIENNE WAY
1 Ib. turbot 5 tablespoons white wine
1 tablespoon chopped parsley 1 oz. grated cheese
y 2 pint bechamel sauce
Place fish in a greased shallow fireproof dish. Sprinkle with
the wine. Cover with greased paper. Bake in a slow oven, 300 de-
gree F. (Regulo 1), for 10-15 minutes, according to thickness of fish.
Heat sauce. Stir in parsley, then strain in liquor from fish. Dish
up fish. Cover with the sauce. Sprinkle with the cheese. Brown
under grill. For three persons. Garnish with sprigs of parsley.
Bechamel Sauce: Place in a saucepan 2 slices carrot, 1 slice
shallot, a pinch of celery seed and l / 2 a bay leaf. Add 1 pint milk.
Heat until a little more than tepid, then draw pan aside and leave
for l / 2 hour. Strain this milk and heat again till nearly boiling.
Melt 2 ozs. butter or margarine in another saucepan and add to it
l l / 2 ozs. flour. When frothy, stir in the strained milk, bring to
boil, and cook for 2 or 3 minutes. Place over a pan of boiling water
and cook for another 10 minutes, stirring occasionally. Season with
salt and pepper and use. If a richer sauce is wanted, use 4 or 5
tablespoons less milk when making the sauce, and stir in that
amount of cream off the top of the milk when the sauce is ready.
TOMATO ASPIC WITH CRAB MEAT
1 cup tomato juice ^ cup consomme
1 slice onion 1 tablespoon lemon juice
1 bay leaf 1 stalk celery quartered
Salt & pepper Crab meat
1 tablespoon unflavoured gela- Stuffed olives, sliced
tine
2 tablespoons warm water.
34
Heat tomato juice with onion, bay leaf, and celery, strain and
add gelatine dissolved as above. Add consomme, lemon juice, and
seasonings. Cool until it begins to jell then add crab meat and
olives. Chill until firm. Serves six.
STEAMED FISH PUDDING
^4 lb. raw fish 2 ozs. bread crumbs
1 oz. butter 1 egg
1 teaspoon anchovy sauce 1 gill milk
Method. First grease a mould or basin with butter, and sprinkle
with chopped parsley. Mince the fish. Put in basin with bread-
crumbs, pepper, salt and anchovy: Melt butter in saucepan, add
milk, bring to boil and pour over fish and crumbs in basin. Let soak,
and add egg well beaten. Mix well, pour into mould and steam
for y+ hour.
Serve with parsley sauce.
TUNA AND MUSHROOM CASSEROLE
3 tbls. butter 1 tbls. oil 4 tbls. flour
' Pepper Mushrooms 1/4 H>. tuna fish
Milk
Melt butter, stir in flour and pepper and add milk gradually.
Cook until smooth and thickened. Combine fish and mushrooms
with the sauce. Pour into greased casserole, top with grated cheese
and bake in oven for about 30 minutes.
VICTORIAN POSY SALAD
y-2. pint flaked boiled or tinned 2 tablespoons vinegar
fish 1 lettuce
Mayonnaise as required 1 tablespoon chopped raw onion
y 2 pint diced raw carrot
1 dessertspoon minced parsley.
Sprinkle fish with vinegar. Allow it to stand for */ 4 of an hour,
then drain off vinegar. Mix fish lightly with mayonnaise to taste.
Stand for % of an hour. Chill. Separate lettuce leaves, rinse and
dry shred roughly, and arrange round a large flat plate. Pile fish
in centre, and edge it with the carrot. Sprinkle onion round the
outside of carrot. Decorate centre of plate with parsley. For
four persons.
Serve with a jug of mayonnaise.
35
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BARBECUED SPARERIBS
3 pounds spareribs 1 small bottle ketchup
1 medium onion 1 tablespoon Worcester sauce
2 tablespoons butter 1 teaspoon mustard
2 tablespoons vinegar */ 2 cup chopped celery
2 tablespoons brown sugar l / 2 cup water
4 tablespoons lemon juice Salt and pepper
Have spareribs cut into pieces for serving. Place in a baking
dish and put, uncovered, in a moderate oven until browned, about
thirty minutes. Brown onion in butter. Add vinegar, brown sugar,
lemon juice, ketchup, Worcester sauce, mustard, celery and
water, and cook slowly for twenty minutes, until flavours are blend-
ed. Pour over brown spareribs and cook in a moderate oven 350
until done about thirty minutes longer.
BEEF A LA STROGONOFF
2 Ibs. fillet of beef
2 large onions
1 large tin of white mushrooms
2 or 3 tablespoons of tomato paste
1 teaspoon of flour Salt and pepper
Cut all the fat off the beef
Slice beef into % inch thick slices
Place sliced beef on wooden board and season with salt, and
pepper. Pour 3 or 4 tablespoons of milk on the beef.
Beat beef with wooden hammer and repeat same after turning
beef over.
Keep in ice box until cooking time.
20 minutes before serving, cut the sliced beef into strips of
1% inches long by % inch wide.
.,,_,._ 36
Cut onion fine, fry until golden brown add ready cut beef and
fry until beef is almost ready, add sliced mushrooms, tomato
paste, flour, juice from tinned mushrooms. If still too thick, add
chicken or beef stock.
Just before serving, add 1 cup sour cream, heat, but do not boil
after cream is added.
TO MAKE SOUR CEEAM Pour 1 tin Carnation or Nestles into
a basin, pour in the strained juice of a lemon, or 1 tablespoon vine-
gar, and leave on top of stove 24 hours.
BEEF KIDNEYS IN MADEIRA SAUCE
1 beef kidney ^ cup Madeira wine
2 tablespoons butter y^ cup water
2 tablespoons flour Salt and pepper
Split the kidney in two and cut out the fatty core. Cut the
kidney into small pieces. Melt butter and fry the pieces of kidney,
stirring gently, so that the pieces will be browned, on all sides. Sprin-
kle with flour and moisten with wine and water. Season with salt
and pepper and stir until the flour is well blended. Simmer 10
minutes but do not let the sauce boil. Kidneys become tough if
overcooked, but they should be served very hot.
KIDNEYS AND MUSHROOMS IN MADEIRA SAUCE
Add y 2 pound of well-washed mushrooms to the kidneys and
follow directions in the preceeding recipe. Add 2 teaspoons of
finely chopped parsley just before serving. Serve with triangles
of buttered toast.
BEEF STEW
Cooking Time: 15 minutes at 15 Ib. pressure.
1 oz. dripping. 3 outside sticks celery, cut
6 small or 3 medium onions, iy 2 iri. lengths
sliced. 4 medium potatoes.
*/ 2 Ib. stewing steak 3 medium carrots, quartered,
Salt and pepper to taste. or cut in rings.
1 bay leaf 1 oz. flour.
1 pint of water or stock
37
Melt dripping and fry onions until golden brown. Add meat
cubes fry lightly. Add water (or stock) seasoning and vegetables.
Cover, bring to pressure and pressure cook for 15 minutes. Reduce
pressure by placing cooker under running cold water. Add flour
blended with a little cold water or stock, bring to boil and cook for
2-3 minutes, stirring all the time.
BEEF ON THE HALF SHELL
\y 2 cups cooked beef l / 2 cup chopped celery
2 bouillon cubes Dash of cayenne
2 cups boiling water l / 2 teaspoon dry mustard
3 tablespoons butter or y 2 teaspoon salt
margarine 1 teaspoon Worcester sauce
2 tablespoons flour 1 tablespoon lemon juice
1 small can mushrooms 1 slice bread crumbled
Start your oven moderately hot. Cut beef in small chunks and
dissolve bouillon cubes in boiling water. Melt butter or margarine
in small pan, stir in flour until smooth, pour in bouillon and stir
constantly until it thickens. Take off stove and add all other
ingredients except bread. Pour into oiled casserole (medium size)
or shells. Mix bread crumbs with melted butter and sprinkle over
the top and bake for 15 minutes.
BRAISED OX TAIL
1 oxtail 2 Ibs. Flour for dredging
Butter 1 onion sliced
J4 teaspoon pepper 2 cups brown stock
2 cups canned tomatoes 2 cups water
1 teaspoon salt 2/3 cup carrots
% cup flour 2/3 cup turnips
in small cubes
Cut oxtail at joints parboil 5 minutes wash thoroughly, dredge
with flour and Saute with onion in butter until well browned. . Mix
flour with water, add stock, tomatoes, salt and pepper. Turn into
baking dish, cover and bake 3j hrs. in slow oven 300 F. Remove
oxtail, strain sauce, and return oxtail and sauce to oven to finish
cooking. Parboil carrots and turnips for 5 minutes in salted water
then add to oxtail. Add more salt and pepper if necessary, and
when vegetable are tender, serve.
For Variety. Add 1 cup sliced mushrooms and sherry or lemon
juice to taste.
38
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BRAISED STUFFED SHEEPS' HEARTS
Cooking time: 30 minutes at 15 Ib. pressure.
4 hearts STUFFING.
1 oz. fat 4 ozs. bread crumbs
1 medium onion (sliced) 1 heaped teaspoon mixed
1 medium carrot (sliced) herbs
1 small turnip (sliced) 1 heaped teaspoon chopped
j4 pint water parsley
Seasoning. 1 teaspoon lemon juice
1 oz. flour Egg or milk to mix.
Seasoning.
Remove fat and trim hearts. Melt fat in cooker, fry onion, carrot
turnip lightly. Cut hearts in half, fill with stuffing:;. Add y 2 pint
water, place hearts on bed of vegetables and season. Cover, bring
to pressure and oressure cook for 30 minutes. Reduce pressure
with cold water. Remove hearts, thicken gravy with 1 oz. flour
blended with cold water, bring to boil, and boil 3-5 minutes. Add
hearts to re-heat.
BRAISED TONGUE
1 fresh tongue 4 to 5 Ibs. 1 sprig of parsley
1/3 cup diced carrot- 4 tablespoons butter
1/3 cup celery 4 tablespoons flour
i/ 3 cup onion --Salt and pepper.
Put tongue in boiling water, cook slowly 2 hours. Take Tongue
from water and remove skin and roots. ' Place in a deep pan with
vegetables. Brown butter, add flour. When well browned, add 4
cups of water, in which tongue was cooked. Season with salt,
pepper and l l / 2 cups Tomatoes may be used, instead of some
of the water, cover and bake 2 hours in slow oven turning after
first hour. Remove tongue and serve with the sauce, strained
or otherwise. , -^
CALIFORNIA SWISS STEAK
Beef, round or chuck, 1 pound Marjoram, dried, >- 8 teaspoon
Flour, 2 tablespoons Tarragon, dried, pinch
Salt, 1 teaspoon Onion, sliced, l / 2 cup
Pepper, / 8 teaspoon Boiling water, 1 cup
Salad oil or melted fat, White table wine, % cup
1 tablespoon
39 >
Have beef cut in one slice, 1 inch thick. Combine flour, salt
and pepper. Put meat on board and pound in half of flour
mixture, using a wooden mallet or rim of heavy plate. Turn meat
over, pound in remaining flour mixture; then cut in 4 pieces. Heat
salad oil or fat in heavy skillet or Dutch oven; add meat and brown
on both sides over medium heat. Sprinkle marjoram and tarragon
evenly over meat; top with onion slices. Pour water and wine
around meat. Cover tightly and simmer gently 1% to 2 hours
until meat is tender, basting with gravy occasionally. Serve meat
on platter with gravy. Makes 4 serving.
CALVES' HEAD OR PIG'S HEAD (BRAWN)
Cooking time: 35 minutes at 15 Ib. pressure.
l / 2 Calf's or pig's head 1 bay leaf
2 medium carrots, sliced Salt.
1 turnip, sliced Pepper.
1 stick celery, chopped y+ pint stock or water
Wash head, remove brain and tie into muslin bag. Put water
into cooker, add all ingredients, cover, bring to pressure and
pressure cook for 35 minutes. Reduce pressure with cold water.
Take out head. Remove all meat, skin the tongue. Cut up the
meat, tongue and brain into neat pieces. Strain liquid, put chopped
meat and liquid into a mould, leave to set.
CALVES' TONGUES
Cooking time: 30 minutes at 15 Ib. pressure.
Calves' tongue Seasoning to taste
1 onion Bouquet garni
1 carrot l l / 2 pint of water
Remove trivet from the cooker. Put in the water and tongues,
onion, carrot, seasoning and bouquet garni. Cover, bring to pressure
and pressure cook for 30 minutes. Reduce pressure with cold water.
Remove tongues and skin them. Put them into a bowl which is
only just large enough to take them. Pour in the liquor, strained.
Put a saucer or plate on top of the tongues and a heavy weight to
press them. Leave overnight.
The tongues may be served hot if required, using the liquor
for the gravy.
40
CARBONADE OF BEEF
A carbonade was once "meat broyled upon the coales" but it
has come to mean a stew, particularly one done in the Flemish
manner, with beer.
Have 3 pounds of sirloin tip cut into slices and dust with
seasoned flour. Cook in y 2 cup butter until lightly coloured, on both
sides. Remove to a casserole and cook 2 sliced onions in the butter
remaining in the pan. Add to the meat. Add also a 12 ounce bottle
of beer, 2 cups of bouillon, a crushed clove of garlic, an herb bouquet
(thyme, parsley, bay, and marjoram), and 2 teaspoons each of sugar
and lemon juice or vinegar. Cook slowly in the oven or on top of
the stove until tender two hours or more. Correct seasoning, bind
gravy with a roux, and pour back on the meat. Serve with boiled
potatoes and red cabbage.
CASSEROLE OF LAMBS' HEARTS WITH PIMIENTO
5 lambs' hearts */ 2 an egg
6 ozs. onion 2-3 ozs. dripping
7 ozs. green pimiento 2 ozs. flour
4 ozs. breadcrumbs l l / 2 tablespoons tomato puree
Grated rind of */ 2 a small 1% pint stock or water
lemon 1^ Ibs. mashed potatoes
Salt & pepper 4 tablespoons macedoine
2 ozs. margarine vegetables
Soak hearts for 20 minutes in cold salt water. Drain, rinse
and cut away skin and tubes from centre of each. Mix iy 2 oz.
each of chopped onion, and pimiento into bread-crumbs. Add lemon
rind and seasoning and rub in margarine. Bind to a firm paste
with egg and stuff into hearts. Sew up top of each heart with
cotton and fry brown in smoking-hot dripping. Remove hearts
into casserole and fry remaining chopped onions till very lightly
browned. Stir in flour and fry slowly till well browned. Add
tomato puree and any left-over stuffing. Mix in stock or water,
and stir till boiling. Pour into the casserole. Add 4 oz. of pimiento
shredded. Simmer slowly for 11 y 2 hours in a moderate oven,
280 F. (Regulo 1). Dish hearts, remove cotton and serve on a
border of piped mashed potato. Pour sauce round and garnish
with macedoine vegetables and the remaining iy 2 ozs. of pimiento
shredded, boiled in a little salted water for about 10 minutes, and
well drained.
41
CASSEROLE OF MUTTON
\ l / 2 Ibs. neck of mutton
y z pint diced carrot
\ l / 2 gills diced turnip
2 ozs. margarine or mutton fat
2 level tablespoons plain flour
Salt and pepper to taste
^4 pint mutton stock
Preparation before hand. Wipe the meat and divide into neat
chops or cutlets. Prepare vegetables. Melt the fat in a frying pan
till it starts to smoke. Dip vegetables in the flour, then add. Fry
slowly till turning colour. Remove to casserole. Sprinkle chops
or cutlets with salt and pepper. Fry on both side in remainder of
fat in frying pan. Lift chops into casserole. Add stock. Cover
closely. Simmer till tender on top of stove, with an asbestos mat
between casserole and ring or hot plate, or bake in slow oven for
about 2 hours at 325 deg. F. (Regulo 2).
When required Reheat, and serve with boiled or mashed
potatoes. Enough for five or six persons.
CHILE CON CARNE.
1 tablespoon dripping or wesson oil
1 onion small chopped l / 2 Ib. minced beef raw
l /4 teaspoon salt little cayenne pepper
1 teaspoon chili powder 1 can tomato soup
1% cups kidney beans cooked little black pepper
Melt dripping in saucepan, add onion and beef, brown slightly.
Add seasonings, soup and beans. Cook slowly for about 30 minutes.
CORNISH PASTIES
(Enough for 6 to 8 pasties)
INGREDIENTS: 12 oz. plain flour. 4 oz. to 6 oz. fat. 4 level teaspoons
Baking power, Pinch of salt. Cold water to mix.
FILLING: l / 2 Ib. beef, % Ib. potatoes, 1 onion, 1 tablespoon
water.
METHOD : Mix and roll out the pastry about % in. thick and
cut into large rounds. Chop the meat, potatoes and onion finely.
Mix this with seasoning and a little water and place a tablespoonful
of the mixture on one half of each round. Fold over. Damp the
edges and seal them. Place on a baking sheet and bake in a
moderately hot oven for 50 to 60 minutes.
42
COW HEEL
Cooking time: 45 minutes at 15 Ib. pressure.
1 cow heel 1 oz. margarine
1 pint water 1 oz. flour
1 teaspoon salt, pepper 1 dessertspoon of chopped
parsley
Put 1 pint of water in the cooker and add the cow heel, salt
and pepper. Cover, bring to pressure and pressure cook for 45
minutes. Reduce pressure with cold water, remove meat from
bones, put on a dish to keep hot and pour off stock. Make a sauce
with the margarine, flour and # pint of stock. Boil for 2-3 minutes
stirring all the time, add the chopped parsley and pour over the
meat.
CUTLETS WITH SUGARED ONIONS
SOAK good lamb cutlets in wesson oil for 1 hour. Then flour them,
dip in batter and fry a golden brown, after which put them between
2 plates and cook in the oven for 1 hour.
Serve sugared onions cooked in the following way. Choose
onions all the same size. Put 2 ozs. of butter in a saucepan and,
when melted, add 2 ozs. brown sugar. This forms the syrup in
which you put the onions. Brown all over, turning lightly from
side to side. Put lid on and braise for 2 hours.
DANISH MEAT BALLS
Vi Ib. beef steak
. , Minced 3 times.
Ib. pork
Then add 2 ozs. flour, salt and pepper, and teaspoon of onion
juice, mix well, then add 1 well beaten egg and gradually add 1 cup
of milk, beat for 10 minutes, leave to stand for y* an hour. Make
frying pan hot and put in marge, butter or oil, and fry, dropping
them from a spoon, which must be previously dipped in hot oil.
FILETS MIGNONS IN MUSHROOM SAUCE
4 to 6 individual steaks 1 cup beef stock
(1 inch thick) y 2 pound, mushrooms
2 tablespoons butter Salt and pepper
2 tablespoons flour
43
Melt the butter in a large frying pan. When it is sizzling, put
in the pan as many steaks as there are persons to be served. Sear
the steaks 2 minutes on each side. Remove the steaks. Stir in
flour and stock and continue stirring until the sauce is smooth
Season with salt and pepper. Add mushrooms which have been
washed thoroughly and sliced. Use both caps and stems. Cook 10
minutes. Put the steaks back into the sauce and simmer 5 minutes
longer. Do not let the sauce boil. Place the steaks in the centre
of a heated platter, surround with the mushrooms and garnish
with watercress, K. \
HAGGIS.
1 sheep's pluck (liver, lights and heart).
The large stomach bag
l /i Ib. fresh beef suet 2 or 3 onions
1 breakfastcup stock or gravy Salt and pepper
1 breakfastcup fine oatmeal Pinch of cayenne
Clean the paunch or stomach bag thoroughly; wash first in cold
water, then plunge into boiling water and scrape; then leave to
soak overnight in cold salted water. In the morning put it aside
with the rough side turned out. Wash the small bag and the pluck,
and put them on in cold water to cover, letting the wind-bag hang
out over the pot to allow any impurities to pass out freely. Boil
for iy 2 hours. Remove and cut away the pipes and any super-
fluities of gristle. Mince the heart and lights, and grate half the
liver. (The rest is not required). Mince the onions and suet, and
toast the oatmeal lightly and very slowly before the fire or in a
warm oven. Mix all these ingredients together and season with
salt, plenty of pepper, and a pinch of cayenne. Pour over this
sufficient of the pluck bree to make the mixture sappy.
Fill the bag a little more than half -full say five-eights. (It
needs plently of room to swell). Press out the air and sew up the
bag securely. Put it into a pot of fast-boiling water, and prick it
with a large needle when it first swells, to prevent its bursting.
Boil slowly but steadily for three hours, without the lid, adding
more boiling water as required. Serve very hot without any
garnish. "Neeps and nips" are the usual accompaniment mashed
turnips, that is and nips of whisky.
44
HAMBURGER WITH MACARONI
1 Ib. ground steak 1 tin tomato paste
1 pkg. macaroni Clove of garlic
1 green pepper Cheese
2 large onions Olive oil
1 tin tomatoes Salt & pepper
Paprika
When olive oil is very hot, add onions, green peppers and garlic
(cut fairly small). When brown add ground steak and continue
to cook for about five minutes; then add tomatoes and tomato paste
and seasoning.
Boil macaroni in boiling, salted water until tender.
Combine macaroni and other mixture in baking dish, sprinkle
with grated cheese and bake in moderate oven for about half an
hour.
HARICOT MUTTON
Cooking time: 20 minutes at 15 Ib. pressure
2 Ibs. neck of mutton Pepper to taste
1 oz. fat 6 medium potatoes quartered
y* pint water or stock 6 medium onions quartered
stock 3 outside sticks of celery (cut
l /4 Ib. soaked haricot beans in 1^ inch lengths)
1 teaspoon of salt
Cut meat in pieces, melt fat, brown pieces of meat in open
cooker. Add */* pint water or stock soaked beans and seasoning,
cover, bring to pressure and cook twenty minutes at 15 Ibs. pressure.
Reduce pressure with cold water, add prepared vegetables, cover,
bring to pressure and cook a further five minutes. Reduce pressure
with cold water and serve.
IRISH STEW
Cooking time: 20 minutes at 15 Ib. pressure.
Ib. neck of mutton 1 teaspoon salt
1 large onion y 2 pint water
l /2 teaspoon pepper i tablespoon chopped parsley
1 to 2 Ibs potatoes
45
Put water into cooker, cut the meat into neat pieces, cut the
potatoes into rough pieces, slice the onion. Add meat, potatoes and
onion in the cooker in layers, seasoning between each layer with
salt and pepper, Cover, bring to pressure and pressure cook for 20
minutes. Reduce pressure with cold water, sprinkle chopped parsley
over the top and serve. For additional flavour, add 1 tablespoonful
oatmeal, 1 chopped carrot.
DUMPLINGS
4 oz. flour.
1 level teaspoon baking powder.
l l / 2 oz. cooking fat, margarine, or suet.
Pinch of salt.
Water to mix.
Sift flour, salt and baking powder into a bowl, rub in the fat,
or suet, and mix to a stiff dough with water. Form into 8
dumplings, drop them into the stew and pressure cook for 5 minutes.
JELLIED MEAT LOAF
1 tablespoon lemon juice
3 l / 2 gills liquid aspic
Salt and pepper to taste
l / 2 pint minced left-over meat
l /4 pint cooked green peas
1 dessertspoon minced parsley
Add lemon juice to liquid aspic. Season with salt and pepper
to taste. When aspic is starting to congeal, stir in meat, green peas
and parsley. (When celery is available, it can be substituted for
the peas or substituted for half of them). Leave for a minute or
two, then stir gently and turn into a wet oval or oblong mould.
Chill. Turn out carefully on to a bed of heart of letttuce leaves.
Garnish with watercress and tomato wedges. Serve wih mayonnaise.
For six persons.
KEBABS.
(or LAMB. EN BROCHETTE)
One of the most attractive of luncheon dishes is the kebab
which comes from the Near East. The meat, whatever it is, should
be cut raw into small pieces and placed in a flat dish on top of two
or three bay leaves, sprigs of thyme and parsley, with salt and
pepper. Sprinkle all over with onion, and one clove of garlic
finely chopped, a teaspoonful of olive oil, a tablespoonful of vinegar,
preferably tarragon, and sufficient ordinary red cooking wine to
cover the bottom of the dish.
46
Leave this to soak for at least two hours, turning the pieces oc-
casionally. Have ready one for each person some skewers, also
small pieces of bay leaves and streaky or fat bacon. Take out the
pieces of meat, leaving them to dry for a minute or two on a board.
On to each skewer put a piece of bacon, a piece of meat, a piece of
bay leaf, another piece of bacon and so on. Then paint all over
with olive oil and leave, while you prepare a plain pilaff of rice,
cooked with chopped, onion in olive oil or mixture of oil
and butter to which you then add twice as much boiling water as
rice. Cover with a greased paper, and with the lid on cook for 17
minutes, by which time all the liquid will be absorbed.
You also prepare a sauce diable for this dish. Pass through a
fine strainer the marinade in which you have soaked the meat. Make
a roux, but this time cooking the flour and butter, stirring all the
time until it is a chocolate brown. Add a good spicing of paprika
and cayenne peppers, ordinary pepper, salt, a pinch of curry powder,
and a little mustard. Cook for a minute or two, stirring before
working to a smooth bechamel-like sauce. Finally add the marinade,
beating it well in.
Now, having the grill as hot as possible, cook the kebabs under
it, turning them frequently. They should be quickly done, brown
outside but tender and juicy inside. Have ready a hot serving dish,
put in the rice and lay the skewers on top.
KIDNEY STEW SUPREME
1% Ibs. kidneys. lj cups chopped onion. 3 tbsp. fat or salad
oil. iy 2 teaspoons salt. */ teaspoon black pepper. 1 tablespoon
Worcester sauce. 3f^ cups water. 4 tablespoons flour. 3 cups
hot seasoned mashed potatoes. 6 eggs.
Cube kidney; soak 1 hour in salted water. Drain. Brown with
onion in fat or salad oil. Add salt, pepper, sauce and water. Cover;
simmer 30 minutes. Thicken gravy with flour. Pour into casserole.
Make potato border with 6 wells. Break eggs in each well. Bake
in moderate oven (350) 30 minutes.
LAMB IN ASPIC
6 Sprigs of mint 1 teaspoon sugar
2 tablespoons boiling water */ 2 pint aspic jelly
Juice of y 2 a lemon y 2 lb. cold sliced lamb
47
Wash and dry mint. Remove leaves and chop finely. Mix with
the sugar and water. Cover closely. Leave to stand for about 20
mixture strain in lemon juice. When aspic jelly starts to congeal,
stir in mint and lemon mixture. Cover the bottom a of a wet mould
with a thin layer. Cover with lamb. Leave until set. Repeat layers
of jelly and lamb in this way till mould is full (The last v layer should
be of jelly). When set and chilled, turn out carefully on to a dish
lined with shredded lettuce. Garnish with radish roses and rings
of onion. For four persons.
LAMB SHANKS WITH TOMATO RICE
;', Lamb shanks, 4
Salt, l l /2 teaspoons
Pepper, yb teaspoon
Salad oil or melted fat, 1 tablespoon
Garlic, chopped, 1 teaspoon
> ..? '
Water, l l / 2 cups
Rice, precooked type, 5-ounce package or 1^ cups
Tomatoes, peeled, sliced, 4 medium.
Sprinkle lamb shanks with 1 teaspoon of the salt and pepper.
Heat oil or fat in heavy kettle or Dutch oven over medium heat;
brown shanks well on all sides. Add garlic and water; cover, sim-
mer over low heat for l*/ 4 hours. Remove shanks; add rice, toma-
toes and remaining salt. Lay shanks on top, cover; continue cook-
ing 15 to 20 minutes. Makes 4 servings.
LIVER PASTE FOR COLD BUFFET
1 Ib. fresh pork liver Pepper & salt to taste
% Ib. lard l / 2 teaspoon all-spice
1 egg, well-beaten 1 tablespoon flour
y+ cup of milk
Put pork liver through mincer 4 times, then add other ingre-
dients gradually, well beating all the time. Grease loaf pan, place
in another pan of water and bake in a moderate oven.
48
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MEAT LOAF
2 l / 2 cups tomato soup 1 egg, slightly beaten
1 pound ground beef 1 tablespoon Worcester sauce
y-t pound ground pork sauce
l l / 2 cups soft bread cubes l l / 2 teaspoons salt
% cup chopped onion ^ teaspoon pepper
l / 4 cup chopped parsley
Combine l / 2 cup of soup with other ingredients. (Save rest of
soup for sauce). Shape into a loaf or pack lightly into a greased
loaf pan. Bake in moderate oven (350 F) for 1 hour. Remove
loaf from pan; pour remaining soup into saucepan and, simmer
about 5 minutes. Pour hot sauce over loaf. 6 servings.
MUTTON PIE
2 l / 2 Ibs. middle neck of mutton y 2 to ^ P^t stock
1 oz. pearl barley 5 oz. onion
6 oz. carrot 3 oz. turnip
Salt and pepper 10 oz. potatoes
Dripping.
Remove meat from bones. Cover bones with water and stew for
2 or 3 hours, or cook for 45 minutes in a pressure cooker. Strain off
stock. Simmer barley for 10 minutes in measured stock. Trim fat
and gristle from meat. Arrange meat, barley, sliced onion, carrot
and turnip in layers with seasoning in a fireproof dish. Add stock.
Cover with sliced potato. Dot with dripping. Bake till simmering
at 275 F (Regulo */*). Continue cooking till tender at
250 F (Regulo %). About 2 hours' total cooking time.
PIGS' TROTTERS
Cooking time: 30 minutes at 15 Ibs. pressure.
2 pigs' trotters 4 onions
1 pint water 4 carrots
1 teaspoon salt and pepper
Put one pint water into the cooker, add trotters
and seasoning. Cover, bring to pressure and pressure cook for 25
minutes. Prepare vegetables, cutting them to a size to cook in 5
minutes. Reduce pressure with cold water, put in vegetables, cover,
bring to pressure and pressure cook a further 5 minutes. Reduce
pressure with cold water.
49
POT ROAST OF BEEF
Flour, 6 tablespoons Melted fat or salad oil, 2
Salt, 1% teaspoons tablespoons
Pepper, /g teaspoon Water, 1 cup
Beef, rump, round or chuck, Bay leaf, 1
3 to 4 pounds Whole black peppers, 3
Onions, sliced, 1 cup
Combine 2 tablespoons flour, 1 teaspoon of the salt and pepper;
rub into meat on all sides. Heat fat in heavy kettle or Dutch oven
over medium heat; put in meat; brown well on all sides (about 30
minutes). Add water, bay leaf, whole peppers, onions. Cover
tightly, cook over low heat 3 to 4 hours until meat is tender. To make
gravy: remove pot roast and strain drippings; skim off fat and mea-
sure l / 2 cup of the fat; pour back into kettle. Blend in remaining
4 tablespoons flour; cook until bubbly. Remove from heat; gradual-
ly stir in beef drippings, water to make 2 cups in all, % teaspoon
salt and dash pepper; cook and stir until smooth and thickened.
Serve with pot roast. Makes 8 servings.
PROVENCALE FILLETS OF STEAK
1 oz. butter
1 tablespoon flour
1 minced peeled onion
l / lb. peeled mushrooms
1 peeled shallot
1 teaspoon parsley
1 clove garlic
l /i pint stock
l*/ 2 Ibs. fillet or rump steak
1 glass sherry (y 2 gill)
Melt butter in a saucepan. Stir in flour, onion, mushrooms,
shallot, parsley and chopped garlic. Cover with stock and put on
the lid. Simmer y 2 hour. When sauce has been cooking for 10
minutes, place steak on a trivet in a baking tin. Brown well in a
quick oven, or under the grill. Add % gill water. Continue to
cook till tender in about 20 minutes. Strain sauce. Return to
saucepan. Add sherry. Reheat. Stir in gravy from meat, after
skimming fat.
50
ROAST BEEF
Rib Sirloin and rump make excellent roasts. Select a roast
that is chunky, rather than long and thin, and let stand at room
temperature j4 an hour, before roasting. Wipe, rub with salt (%
teaspoon to the Ib) pepper and flour. Place, fat side up, on a rack
in an open shallow roasting pan without water. Have oven tempera-
ture at 300 F to 350 F. If roast is very lean, fasten a flattened
layer of suet, over the top with string. Basting will then be un-
necessary, since fat will baste meat, as it melts.
Roasting time. Length of roasting time depends on the shape
and quality of the roast, as well as its weight small roasts, or boned
and rolled roasts, require more minutes per Ib. than large roasts,
or ones with the bones left in. Lean Roasts cook faster than well
marbled ones.
RARE Cooking time 18 to 20 minutes per Ib.
Medium 22 to 25 minutes per Ib.
Well done 30 minutes per Ib.
For rolled roasts allow 10 minutes more per Ib.
YORKSHIRE PUDDING
1 cup milk Pinch of baking powder
1 cup flour 2 eggs
l / 2 teaspoon salt
Mix salt and flour add milk gradually to form smooth paste add
eggs, and beat 2 minutes with egg beater. Leave in Fridge for 3
hours, taking out and giving a good beat occasionally.
Make a bread pan hot, and pour in some fat, from the roast meat
pan, pour in batter and cook in hot oven for 15 minutes, then reduce
heat and cook further 15 minutes.
ROAST LAMB
Order a leg of lamb weighing 6 to 8 pounds. Peel 4 small cloves
of garlic. Pierce the flesh with the sharp point of a knife in 4
well-separated places and insert the garlic. Place .the lamb on a
rack in an open pan. Place 1 cup of water, 1 tablespoon of butter,
and 1 teaspoon of salt in the pan. Roast in 325 F oven, counting
17 to 20 minutes per pound. French lamb is always served rare
with the flesh still bright pink.
51
To make Gravy: Add a little water to the pan after the meat
has been placed on a heated platter. Scrape the juices from the
bottom of the pan. Strain and serve with the roast. Garnish with
watercress or sprigs of parsley.
SALT BOILED BEEF AND DUMPLINGS
Cooking time: 45 minutes at 15 Ib. pressure.
1 pt. water. Soak salt beef in cold water for at
3 Ib. salt beef. least one hour. Put 1 pint water
3 large carrots. into cooker, place meat on trivet,
3 large onions Add carrots, onions and turnip
1 medium turnip cut in quarters. Cover, bring to
pressure and pressure cook for
40 minutes, reduce pressure with
* see Irish Stew. cold water. *Make dumplings as
instructed. Add to contents of
cooker, cover, bring to pressure
and pressure cook 5 minutes. Re-
duce pressure with cold water.
SHEEP'S HEAD
Cooking time: 60 minutes at 15 Ib. pressure.
y 2 sheep's head 1 tablespoon chopped parsley
1 pint stock or water 1 oz. margarine
Salt and pepper 1 oz. flour
% pint milk
Remove all soft bone round the nostril and take out brain.
Put head and brain in a bowl of salt water and if possible leave
overnight. If not, leave for at least 2 hours.
Wash head well in cold water. Put in cooker with stock or
water, salt and pepper.
Cover, bring to pressure and pressure cook for 50 minutes.
Reduce pressure with cold water, add brain and pressure cook
for a further 10 minutes.
Reduce pressure with cold water, take out head, remove all
meat, skin tongue. Put on hot dish and keep warm. Chop brain
and add parsley. Turn stock out of cooker. Melt margarine, add
flour, mix well and cook for a few minutes. Add % pint milk and
% pint stock, stir well and bring to boil, cook for 2-3 minutes. Add
brain, parsley and seasoning. Pour over the meat.
52
STEAK AND KIDNEY PUDDING
3/4 lb. flour Salt and pepper
6 ozs. suet Little water
Grate suet and add to sifted flour with pinch of salt, mix with
water, roll out and line greased pudding basin. Cut beef into slices
and sheep's kidneys into discs. Roll kidneys in beef, pepper and
salt to taste, roll in flour and place in basin. Slices of hard boiled
egg may be added if liked and 1 teaspoon of sherry. Add 1 cup
of stock, cover over with remainder of pastry and tie down with
floured cloth. Put into saucepan of boiling water for 3 3*/ 2 hours
add boiling water from time to time.
BRAISED LIVER
1 lb. liver Fat salt pork
l / 4 cup celery 2 cloves
% cup onion [ diced Bit of bay leaf
% cup carrot 2 cups brown stock
% teaspoon peppercorns l l / 2 tablespoons butter
2 tablespoons flour
Prepare liver, and tie in shape.
Lard upper side with salt pork.
(Cut slits in liver and inset small pieces of pork). Put in deep
pan, with trimmings from salt pork, with all the ingredients, and
stock, Cover closely and bake 2 hours in slow oven 300 F, uncovering
the last 20 minutes. Remove from pan, strain liquor and thicken
with butter and flour, browned together. Serve around liver
STUFFED LIVER
1 lb. liver (calf or sheep) 6 rashers of bacon
% pt. of stock 1 small onion
Stuffing:
2 ozs. breadcrumbs 1 oz. shredded suet, beaten egg
Dash of lemon juice . to mix to firm consistency
1 teaspoon chopped parsley % teaspoon mixed herbs
Chop the onion and sprinkle on the bottom of a casserole. Cut
liver into slices l / 2 inch thick and place on top of onion. Spread
stuffing on the liver, cut snips in the edge of the bacon to prevent
curling and place on to top of liver. Pour some stock around, cover
with lid, or well-greased paper, and cook in hot oven for 4 f an
hour.
53
STUFFED MARROW
Cooking time: 15 minutes at 15 Ib. pressure.
y 2 Ib. sausage meat Teaspoon Worcester sauce
1 clove of garlic crushed with 1 onion medium
salt 1 marrow medium size
Salt and pepper y 2 pint water for cooking.
Parsley.
Mix the sausage meat, garlic, salt and pepper, parsley and
Worcester sauce together.
Peel the marrow. Cut off ends and remove all the pips and
pith, and fill the centre with the mixture. Wrap in greaseproof
paper and tie with string.
Place the marrow on the trivet in the cooker with l / 2 pint
water. Cover, bring to pressure and pressure cook for 15 minutes.
Reduce pressure, Remove paper from marrow and, if desired,
the marrow can either be put under the grill or in the oven (low)
for a few minutes, to brown it slightly.
Serve with gravy made from stock in cooker.
SWEET BREADS.
Preparing sweetbreads. Plunge breads into cold water and let
stand 30 minutes. Parboil 20 minutes in acidulated salted water
(add 1 teaspoon salt and 1 teaspoon vinegar to 1 quart water).
Drain and plunge into cold water again. Remove any little strings
and membranes.
Broiled. 2 pairs breads. Butter salt and pepper lemon juice.
Cut breads into thin slices sprinkle with salt and pepper dot
with butter and broil under moderate heat about 10 minutes. Serve
with melted butter.
Creamed Sweetbreads, 2 cups medium white sauce. 1 teaspoon,
minced parsley. Dice breads and heat in the white sauce while
stirring constantly. Add minced parsley.
SWEDISH POT ROAST.
3-3 y z pounds pot roast 3 tablespoons lard
tablespoon salt 1 cup thick sour cream
medium onions sliced l C up water
1 clove garlic, minced 5 ozs. pkg. noodles
54
In a Dutch oven or other heavy utensil lightly brown onion
and garlic in hot lard. Push to one side of pan. Rub meat with
salt and brown well. Combine sour cream with water and pour
over meat. Top with browned onions, cover and cook over low
heat (or in 325 F. oven) for 2% hours, or until tender. Cook
noodles in boiling salted water. Remove roast from pan and make
gravy from drippings, adding to it the sour cream and onion mixture
from top of roast. Season to taste with salt, pepper and paprika.
Serve noodles and meat topped with gravy. Approximately
6 servings.
RUSSIAN PIROZKI
A. The Pastry: In a large mixing basin, put
I" 1 oz. pkt. yeast
2 heaped tablespoons sugar
1 cup milk
I 2 eggs.
Melt % Ib. Butter. Add very slowly, always stirring from
the centre outwards.
Add 5 cups flour. Knead the dough well, first with spoon, then
with hands. Cover and leave several hours (but not more than
about 12 hours, or the dough will get too hard. If you want the
dough quickly, leave it 2 or 3 hours in a warm place).
B. The Filling:
1 Ib. beef rump steak, minced
3 large onions, 2 hard boiled eggs, chopped
2 ozs. butter, 1 teaspoon salt,
Worcester sauce, pepper
Melt 2 oz. Butter in frying pan, Chop and fry onions, till brown.
Add beef, and stir while frying.
Add salt, pepper, Worcester sauce to taste. Stir in chopped
eggs. Cook till tender.
C. The Pirozki: Flour a board, and roll out dough.
Make small rounds about 2 l / 2 ^<% inch. Enclose the filling,
and make finger shaped patties, centre seam underneath.
Bake about 15 mins. in hot oven, turning the patties when the
top surface is lightly browned.
Or/ Fry in deep fat.
Note: Enough for about two dozen pirozki.
c
w*
Illustrated: The "Wee
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ALL the cooking requir-
ed by a small family.
Oven will take up to
a 4-lb. joint. There is
a combined grill boiler
which fries, grills, toasts
and boils; and the Bell-
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point!
SPECIFICATION
Constructed of finest quality steel and finished in cream and
black vitreous enamel; three-heat switches, open -radiant grill-
boiler, and supplied with oven pan and grid, two rod shelves,
deflector plate and instruction card.
Grill-boiler 9"x7" 1,750 watts full-on
Oven 9"w.x9i"d.x9i"h. 600 watts full-on
Overall Dimensions ... 133"w.xlU"d.xllf"h. Weight: 25 Ib.
Full-on Loading 2,350 watts
Other "Big Baby Sellings" are on display at
U. SPALINGER 6- CO., LTD.
YORK BUILDING. CHATER ROAD. PHONE: 37O81.
*++> M < I < <<HIM *>>*>
t
$
*
BAKED HAM
Scrub ham throughly with a stiff brush, place, fat side up in
uncovered pan and bake in a slow oven, 300 F. A 10 to 12 Ibs ham,
requires 25 minutes per Ib, larger hams 20 mintes per Ib. half hams
30 minutes per Ib. Take from oven 45 minutes before it is done,
remove rind, spread with one of the following or baste as suggested.
(1) 1 cup brown sugar mixed with ^ CU P ^ ne breadcrumbs,
moistened with fat from drippings and a good pinch of
cloves.
(2) 1 cup brown sugar, 1 teaspoon dried mustard, and 2 table-
spoons vinegar, fruit juice or cider.
(3) 1 tin Pineapple slices. Place on top of Bread Crumbs
and sugar and baste with the juice.
(4) Stick in whole cloves, during last 10 minutes, increase
heat to brown ham 400 to 450.
BAKED HAM SLICE
2 Ibs. slice of gammon i / 2 teacup orange or pineapple
l / 2 teacup brown sugar juice
Place ham in a shallow fireproof dish and rub with the sugar.
If liked, stick whole cloves, about l / 2 inch apart, all over the top
Sprinkle with the fruit juice. Bake in a moderate oven, 350 deg. F.
(Regulo 3) for about y 4 hour. For eight persons.
Garnish ham with sprigs of parsley or watercress, and serve
with scalloped potatoes, or potato puree, and tinned or frozen green
peas.
GLAZED STUFFED HAM ROLLS.
Butter or margarine, Salt, % teaspoon
4 tablespoons Nutmeg, l /& teaspoon
Onions, finely chopped, Boiled boned ham, sliced to
*/4 cup order, eight */& - inch slices
Celery, chopped, % cup Brown sugar, 2 tablespoons
White rice, cooked, 2 cups Water, 1 tablespoon
Seedless raisins, V s cup
56
Melt 2 tablespoons butter or margarine in skillet over low heat;
add onions and celery; cook until soft, about 5 minutes. Remove
from heat; add rice, raisins, salt and nutmeg; mix well. Spread
about 2 tablespoons of rice mixture on each ham slice; roll up,
fasten with toothpicks; place in greased pan. Combine remaining
2 tablespoons butter or margarine with brown sugar and water, in
small saucepan; cook over low heat 3 minutes. Pour over ham
rolls. Bake in moderate oven 350 deg for 15 to 20 minutes. Makes
8 servings.
BOILED HAM
Leave ham overnight in cold water, then scrub well with a
stiff brush, and place in a pan of simmering water 180 F so that
the Ham is just covered. Do not allow water to bubble, add 2 cut
up onions few bits of celery and carrot, y^ cup vinegar and some
sprigs of parsley. Allow 25 minutes per Ib. if medium sized ham.
Hams cooked in simmering water have a much better flavour
than those cooked in boiling water. Cool in the water, in which
it was cooked.
Remove skin, when cool and finish with any garnish as per
baked ham, put in the oven to brown.
HAM BAKED IN MUSTARD & MILK
1 Slice cooked ham about 3/ 4 f an mcn to one inch thick
Mustard Paprika
Butter Sugar
Pepper Milk
Spread butter on both sides of ham. Sprinkle thickly with
dry mustard. Add pepper and paprika to taste, with about j4
teaspoon of sugar.
Place in a baking dish and cover with fresh milk. Let stand
over night.
Bake in a moderate oven (400) for approximately 45 minutes.
This is a really delicious main course and the milk and mustard
combine to make an unusual gravy.
HAM IN WHITE WINE SAUCE
6 to 8 thin slices uncooked ham 1 cup dry white wine
2 tablespoons butter Salt and pepper
2 tablespoons flour
Melt butter in frying pan. When the butter is sizzling hot,
brown the ham slices on both sides. Allow 5 minutes for cooking
the ham. Remove the meat, stir in the flour, moisten with white
wine, and stir until the sauce begins to thicken. Season with only
a little salt, as the ham is quite salty. Add a dash of freshly ground
black pepper. Place the slices of ham on a hot platter. Pour the
sauce over the ham and garnish with sprigs of parsley.
57
HAM ROULADE.
Cut cold baked Virginia ham into rather thin slices. Spread
the following mixture on each slice very thickly. Mix one cream
cheese with one-half teaspoon salt, two tablespoons fresh grated
horseradish and sufficient cream to make a soft filling. Roll each
up and serve on lettuce leaves with any appropriate salad or as
an hors d' oeuvres.
If desired each ham roulade may be rolled in aspic, or it may
be served on lettuce with aspic cut in tiny cubes.
HAM AND YAM SURPRISE
Sweet potatoes or yams, Prepared mustard,
5 or 6 medium l l / 2 teaspoons
Onion, minced, 2 tablespoons Worcester sauce,
Butter or margarine, l /+ teaspoon
1 tablespoon Vinegar, iy 2 teaspoons
Flour, 1 tablespoon Water, ^ cup
Salt, f4 teaspoon Apricot halves, No. 2^ can
Ham, 1 slice, y^ inch thick
(about 1 pound)
Parsley
Parboil sweet potatoes 20 minutes in salted water; peel and
slice into greased shallow 1% quart casserole (or use canned ones
ready-cooked). Meanwhile cook onion in butter or margarine in
small saucepan over medium heat until lightly browned; add flour,
salt, mustard, Worcestershire sauce and vinegar; blend well. Remove
from heat. Stir in water and % cup syrup drained from apricots; cook
over low heat, stirring constantly, until slightly thickened. Leave
8 of the apricot halves in the syrup and cut remaining apricots into
small pieces with scissors or knife, then *nash to a pulp with fork.
Add to cooked mixture, mix well; pour over sweet potatoes. Cut
ham into 4 sections not quite to center to make serving easy. Stick
row of whole cloves along one side of each cut, place on potatoes.
Bake in moderate oven, 350, about 30 minutes (increase to 45
minutes if made ahead and chilled in refrigerator). Drain reserved
apricot halves, arrange around ham, return to oven, bake 15 minutes
more. Garnish with parsley. Serves 4 to 5.
*Q _
JO
Good Cooking is always
appreciated by people of
good taste, and whether
the house - wife or the
French Chef prepares the
meal, they both demand
j good food.
How true Owen Meredith was
when he wrote these lines:
"... We may live without poetry, music and art,
We may live without conscience, and live without heart;
We may live without friends, we may live without books;
But civilised man cannot live without cooks!
For Quality Foodstuffs
|G I
BAKED PORK TENDERLOINS
Stuffed.
Make cut down centre of pair of tenderloins, but do not sever.
Arrange 2 cups of apple, apple and Prune, Celery, Mushroom or
other stuffing on one tenderloin cover with the other, and tie or
sew together, wipe, sprinkle with salt and pepper and flour, and
roast in moderate oven 350 F until very tender (about 1 hour).
If desired, parboil sweet potatoes for 10 minutes and roast in the
pan with the meat.
PORK CHOPS WITH CHESTNUTS AND RED CABBAGE
Cotelettes de pore a la Courlandaise
6 thick loin pork chops 1 cup stock
1 egg, beaten 1 teaspoon lemon juice
2 tablespoons butter 2 teaspoons chopped parsley
2 tablespoons flour 1 large red cabbage
Salt and pepper 20 chestnuts
Trim the chops and wipe them. Dip in beaten egg and brown
them in melted butter, allowing 5 minutes to each side. Reduce
the heat, cover, and continue cooking 20 minutes longer. Remove
chops and keep in a warm place. Stir the flour into the fat, add
salt and pepper. Moisten with stock and simmer 10 minutes. While
the chops are cooking, combine chestnuts, which have been pre-
viously parboiled 20 minutes and peeled, with coarsely shredded
red cabbage. Boil 15 minutes and drain. Arrange the chops in the
centre of a heated platter. Surround with a ring of cabbage and
chestnuts. Add lemon juice and parsley to the sauce, strain into
a gravy bowl, and serve with the chops.
PORK CHOPS WITH PRUNE STUFFING
Loin pork chops, 4 Bread cubes (day old) % inch
Butter or margarine, 2 cups
3 tablespoons Poultry seasoning, ^ teaspoon
Celery, chopped, ^ cup Salt, */ 4 teaspoon
Onion, chopped, 1 tablespoon Prunes, cooked, pitted and
Water, 1 cup chopped, */ 2 cup
59
Sprinkle chops with salt; brown on one side in heavy skillet over
medium heat 15 minutes; then brown 10 minutes on other side.
Meanwhile, melt butter or margarine over medium heat; add celery
and onion, cook 10 minutes or until celery is soft. Toss bread cubes
in bowl with poultry seasoning and */ 4 teaspoon salt; add to celery
mixture, stir over heat until bread absorbs melted fat about 1
minute. Remove from heat; add prunes, mix well. Reduce heat
under chops; pour off fat. Pack dressing into % cup measure or
custard cup; turn out on each chop. Pour water around chops;
cover and cook 25 minutes more. Remove chops to hot platter and
keep warm. Skim off fat in pan, if necessary thicken gravy with
1 tablespoon flour mixed with 2 tablespoons cold water serve over
chops. Makes 4 servings.
ROAST LOIN OF PORK
Beer makes a wonderful baste for any roast beef, mutton,
lamb, and particularly pork. Insert a meat thermomenter into the
middle of a 5 - pound loin of pork, rub meat with a little flour
mixed with powdered ginger ( l / 2 teaspoon to l / 2 cup), and put in
a 475 oven for 10 minutes, then reduce heat to 325. Pour on a
bottle of beer and baste every 20 minutes until done, which will
be when the thermometer registers 185. Make a brown gravy
with the juices in the pan. Serve with apple - sauce that has been
sweetened with quince preserves instead of sugar, corn pudding or
spoon bread, and broccoli.
ROAST PORK LOIN
Buy a 4-5 pound loin end of pork. Place in shallow roasting pan,
fat side up (the rib bones form a natural rack so you don't need to
place it on a, metal one). Sprinkle with salt and pepper. If usincj
meat thermometer insert in meaty section so it does not rest on
bone or fat. Roast in moderate oven 350, 3 or 4 hours (45 to 50
minutes per pound) or until meat thermometer registers 185. Re-
move roast from pan.
To make gravy: Pour off fat, measure y 2 cup and put back in
roasting pan; place over low heat. Blend in ^ cup flour; cook
until bubbly; remove from heat. Gradually stir in 2 cups water,
then cook and stir until smooth and thickened. Season with salt
and pepper to taste.
60
SAUSAGE AND TOMATO PIE
1 large onion 1 Ib. cooked mashed pototoes
% pint stock 2 tomatoes
Pepper and salt to taste 1 oz. butter
1 Ib. sausages
Peel and slice the onions into rings and fry lightly. Cut the
sausages in half lengthwise and then remove the skin. Peel and
slice the tomatotes. In a greased oven dish put first a layer of
onions, then half the sausages and half the tomatoes, season well
and repeat layer of onion rings, sausage and tomatoes. Pour over
the stock, and cover with the mashed potatoes, decorate with fork
markings and dot pieces of butter over the top. Cook in hot oven
(400 F) Mark 6 for about ^ hour.
SPAGHETTI WITH MEAT BALLS
Cut up and fry in olive oil a large onion, 4 large pieces of celery,
3 or 4 carrots, clove of garlic until tender (not brown). Use a green
pepper too, if desired, for a change of flavour. Add salt and pepper.
In a large saucepan put 1 large tin 'of tomatoes, 1 tin of tomato
sauce and 1 tin of tomato paste. Allow to simmer while vegetables
are frying.
Add the vegetables and oil to the tomatoes.
Mix 1 Ib. of ground steak with an egg and about 8 to 12 crackers
(ground to crumbs) and enough water to mix and make quite soft.
Salt and pepper. Fry the meat balls in the same frying pan used
for vegetables (it flavours them) and when they are nearly cooked
drop them into the tomato sauce and allow to simmer very slowly
for about an hour.
When nearly ready to serve cook the spaghetti in boiling, salted
water until tender. Remove meat balls from sauce before mixing
the sauce and spaghetti.
Serve with Parmesan cheese.
STUFFED PORK CHOPS
3 pork chops Tomato ketchup
Some chicken livers Milk
Salt & pepper Apple
Flour
61
Cut open pork chops about 1 inch in the centre and stuff with
chopped, cooked chicken liver, then fry until golden brown. Make
a thick sauce from flour, milk and tomato ketchup. Arrange chops
in casserole, pour the sauce over, garnish with apple rings and bake
in oven till nice and tender.
MOCK FINCHES
Slices of lean veal (very thinly cut) about 4-5 ozs. each, and
a little roll of minced meat for each slice of veal. Roll the veal
around the minced meat and tie with a string. Brown in butter
and when a golden brown put in a saucepan with a little stock
and some lemon juice, and simmer on a small fire for about 1
hour. Remove string before serving.
ROAST VEAL WITH ANCHOVIES
Another roast that benefits from beer is veal.
Have a 4 or 5 pound piece of veal cut from the leg or shoulder,
and without bone. Lay 6 filets of anchovies on the meat, then roll
and tie it, keeping anchovies inside. Lard the top well or fasten
strips of salt pork on it, and insert meat thermometer, then brown
in a 450 oven for 20 minutes. Surround with 12 small peeled
onions and 12 tiny whole scraped carrots. Season with salt and
pepper, reduce oven heat to 325 and baste with a bottle of beer
until done this when the thermometer reaches 170.
VEAL AND HAM ROLL
Place a 2-pound piece veal steak (cut off the top of the leg) on
a meat or bread board, cut out the round center bone and pound
the veal with a wooden mallet or an old ironstone-china plate, un-
til thin enough to roll about ^" thick. Crush 1 small clove
garlic with 1 teaspoon salt and spread evenly over the pounded
steak.
For the ham filling: Brown 1 onion, chopped, in tablespoon
butter or margarine. Trim the crusts from 3 slices white bread.
Soak the bread in cold water, squeeeze dry and mix well with 1
pound lean ground raw ham. Add 1 egg, ^ teaspoon pepper and
y* teaspoon paprika. Mix and knead well into the ham. Shape
the ham filling into an oblong roll.
Place the filling lengthwise in the center of the veal steak. Roll
the veal around the ham filling and secure with poultry pins. Tie
with string in several places. Sprinkle the roll with salt and pep-
per. Roll well in, flour. Heat 2 tablespoons butter or margarine in
62
an oval or rectangular roaster big enough to accommodate the roll.
Brown the veal roll well on all sides in the fat. Push to the side
of the pan and saute an onion, chopped, in the drippings. Add 1
cup water. Cover the roaster tightly, and bake, in moderately slow
oven. 325 F., 1 hour or until the veal is tender, basting 2 or 3 times
during the baking with the pan juices. Lift onto a hot platter. Re-
move all string and poultry pins. Slice and serve with the pan
juices, or strain the juices and make a slightly thickened gravy.
Not too heavy. Just thick enough, as a good gravy should be.
VEAL CUTLETS
Veal 1 egg
Salt & pepper Breadcrumbs
Butter Parmesan cheese
Lemon juice
Beat slices of veal until soft and smooth. Marinade in lemon
juice, salt & pepper, a very little grated Parmesan cheese and leave
for 2 hours. Then dip into beaten egg and leave for same length
of time. Take out of egg, sprinkle with breadcrumbs and fry in
butter or oil. When slightly brown on one side, turn and top with
a little Parmesan cheese. Place in dish, put in slow oven and con-
tinue cooking, adding some broth or meat juice. Before serving,
sprinkle with lemon juice.
VEAL FILLET, VERY SPECIAL
1 Ib. lean veal (Fillet) Pinch of dried herbs
1 dessert spoon olive oil y^ pt. stock
1 flour 2 or 3 cloves
1 sherry 1 onion, 1 shallot
1 tomato sauce Salt and pepper
1 butter Mushrooms
Cut veal into small pieces, and put them in a saucepan in which
the oil and butter have been heated and fry quickly, be careful
they do not burn. Take out pieces, and put aside for a minute. Fry
the sliced onion and add to the meat. Make a thick sauce, with
the flour and stock (or water) in the saucepan, put back the meat
and onions, then add the seasoning, herbs, minced shallot, tomato
sauce, and cloves. Put on a closely fitting lid, and simmer gently
for I*/ 2 hours, putting in the mushrooms, (cut up) about 20,
minutes, before cooking is finished. Arrange the meat in a dish
and put mushrooms around. Add sherry to the sauce, and pour
over the meat and serve at once.
63
VEAL IN RED WINE
l*/ 2 pounds breast or shoulder 1 teaspoon salt
of veal, cut in small pieces % teaspoon pepper
2 tablespoons butter 2 cloves
2 tablespoons flour Bouquet garni
1 cup hot water 8 small onions
1 cup red wine *4 pound mushrooms
Melt butter, in heavy saucepan. Brown the pieces of meat on
all sides. Remove the meat, add flour, and moisten with water and.
wine. Stir until well blended. Add salt, pepper, cloves, bouquet
garni, onions, and, mushrooms. Use both caps and stems. Add
meat, and cover and simmer l l / 2 hours. Remove bouquet garni,
skim off .fat, and serve.
VEAL LOAF
(Excellent for Buffet Supoer)
1 shoulder of veal 1 small tin asparagus tips
1 marrow bone 1 tin piemento
^4 lb. cooked ham Hard boiled eggs
Rind of a lemon grated Wine glass sherry
Cut the bone from the shoulder chop, and cook with chopped mar-
row bone, in pressure cooker with onion, carrot, celery, salt & pepper
and cook for l l / 2 hours at a pressure of 15 Ibs. Take off and leave
to cool. Open cooker, take out bones, and skim off all fat. Put the
veal in the juice and cook until tender l / 2 hour at 15 Ibs. pressure
then strain. Leave to cool and when cold take away all fat. Cut
up the veal into small pieces (taking away all gristle) and leave on
a dish. Heat up the jelly and add 1 to 2 wine glasses of sherry, to
give a good taste. Cut up 1 tin of pimiento into small strips. Take
a square loaf pan, decorate bottom with strips of pimiento, small
pieces of asparagus, and cut up slices of hard boiled egg. Put
little jelly on and leave in refrigerator to harden. Then add the
cut up veal, a little cut up cooked ham, the rest of the hard boiled
eggs, asparagus and pimiento. Pour the rest of the stock over and
put in the refrigerator for 24 hours. If jelly is not solid enough,
add 1 packet aspic jelly or 1 packet Knox gelatine.
64
VEAL ROLLS WITH NOODLES
Plan on about 1% hours to brown and cook. At mealtime
reheat in the pan gravy while noodles are cooking (about 15
minutes); add milk to gravy just before serving.
^
Veal cutlet, l l / 2 pounds Salt, \ l / 2 teaspoons
Pepper, y teaspoon Carrots, 3 medium
Marjoram, */ 2 teaspoon Flour, 2 tablespoons
Salad oil or melted fat, Wate'r, 1 cup
2 tablespoons Noodles, medium, 8-ounce
Milk, 2 tablespoons package
Have veal sliced l /^ inch thick; cut into 6 pieces, discarding
bone. Place each piece between waxed paper; with rolling pin
pound and roll until meat is flattened into rectangle about 5 by 6
inches. Sprinkle with 1 teaspoon of the salt, pepper and marjoram.
Cut carrots lengthwise into quarters; place 2 quarters on each piece
of veal; roll like jelly roll; fasten with skewers or tie with strings
in 2 places. Roll in flour. Heat oil or fat in heavy skillet over
medium heat; add veal rolls; brown on all sides. Add water and
remaining salt; cover and cook over low heat for 40 to 50 minutes
till tender. Remove rolls; stir milk into gravy in skillet until
thoroughly heated. Serve rolls on hot noodles; pour gravy over all.
Makes 4 to 6 servings.
65
***> MtHMMMMMMMMtMM ><
TEL. 27880
JACK GELLER
AT THE
HAMMOND ORGAN
BAKED CHICKEN-AND-CORN
Frying chicken, cut in pieces Salt, y 2 teaspoon
about 3*4 Ibs. Milk, about ^ CU P
Butter or margarine, 2 table- Bread crumbs, fine, dry l / 2 cup
spoons Eggs, slightly beaten. 2
Whole kernel corn, 2 cups
Singe, remove pinfeathers, wash and dry chicken, sprinkle with
salt and pepper. Melt butter or margarine in large skillet over
medium heat, add chicken and brown well on all sides. Drain corn,
measure liquid, add enough milk to make l*/ 2 cups. Combine
corn, crumbs, eggs and salt, slowly stir in milk mixture, spread
evenly in greased shallow casserole (2-quart), arrange chicken on
top and scrape drippings from skillet over all. Cool and store in
regrigerator, if you want to use it later. Bake uncovered in moder-
ate oven 350 for 55 to 60 minutes or until chicken is tender. Makes
4 servings.
CHICKEN A LA MANCINI
Steam chicken till tender with onions, carrots and celery. While
still warm, slice breast thinly, put aside, and remove breast bone
and neck.
Take chicken livers, slices of bacon, little celery and onions,
mushrooms, fry in lard, then season.
Have noodles ready cooked, mix with the chicken liver mixture,
and add some white sauce.
Place noodle mixture inside of chicken (legs and wings can
be cut and put back into shape). Replace slices of breast, then cover
with white sauce, sprinkled with Parmesan Cheese and brown in
the oven.
66
NOODLES (for Chicken A La Mancini)
1 cup flour 2 eggs
Little salt 2 tablespoons milk
Sieve flour, add salt, break in eggs, one at a time and mix well.
Add milk and mix till dry then turn out into floured board and
knead a little. Roll out very thin, using cornflour, (very little). When
as thin as paper, leave to dry for 1 hour.
Roll up tightly in a long roll and cut with sharp knife, shake
them, and they will be in long strips.
Throw into saucepan of boiling water, for 3 minutes, then strain
'through sieve, and pour cold water through, until cold.
Then add 1 teaspoon salad oil and shake. This is to prevent
them from sticking together.
CHICKEN PIE A LA RUSSE
A. Prepare the pie filling:
(a) Take meat off one chicken. Pull out all tendons. (Save
scraps & bones and boil for stock.) Chop meat small,
season with pepper & salt. (1 teaspoon)
(b) Hardboil 6 eggs, in stockpot if it's boiling.
Chop fine. Season with 1 teaspoon salt, & pepper.
(c) 2 onions, sliced very fine.
2 sticks celery, chopped fine.
l /i pint sour cream.
2 oz. butter. 1 bay leaf.
B. The pastry:
(d) Put 3 cups flour in mixing bowl. Make a well in the flour.
(e) In another small basin or jug, put 1 cup water, 1 egg yolk,
YI teaspoon salt. Pour all gradually into the flour well,
stirring in the flour with a wooden spoon.
(f) Put about y 4 cup of flour on large marble or wooden pastry
board. Roll pastry in flour, first with hands, then with
rolling pin, into a large sheet.
(g) Flake butter (or margarine) in thin slices, and place on the
pastry sheet. Fold pastry in three. Bring over the ends,
and fold in three again. Roll out again into a large sheet.
(h) Repeat (g) twice.
Altogether, for the three rollings, use about 2 oz. butter.
67
C. The pie:
(i) Butter a large baking tin. Roll out pastry large enough
to line the tin and fold over top cornerwise.
(j) Line bottom of tin with the pastry. Place the eggs at the
bottom.
Next the meat, onion & celery, dotted with 2 oz. butter.
Break the bay leaf in small pieces, and put bits here
and there.
With a spoon spread the j4 pint of cream on top.
(k) Fold over pastry so that the opposite corners meet in the
centre. Pinch the edges closed (leaving one small hole
for the escape of steam). Dot the top thinly with a little
sour cream.
(1) Put in a very hot oven first, for the pastry. When that
is slightly brown, turn oven lower, and cook altogether
about 45 mins. to 1 hour.
NOTE. If you want your pie in a hurry, you can fry the meat and
vegetables first. Melt 2 oz. butter in pan, fry the meat for
a few minutes, add the onion & celery and fry a little more.
Then proceed as from step (j) and bake only 20-30 mins.
COTE HETTES A LA KIEV.
Chicken fillet, y^ Ib. to each person.
Egg. Butter.
Flour. Breadcrcumbs.
Salt. Pepper.
Allow y^ Ib. chicken fillet for each cutlet Beat the slices thin,
lightly brush with egg yolk. Add salt and pepper to taste and
sprinkle with soft breadcrumbs. Roll up in each piece of chicken
1 oz. of cold butter, and press edges together to prevent butter from
escaping. Coat outside with flour, dip lightly in beaten egg and
sprinkle thickly with hard bread crumbs. Keep on ice until
required Fry in boiling oil until slightly brown, then move pan
to the side of fire, and allow to cook more slowly turning the
cutlets frequently. The whole process should not take more than
10 to 15 minutes.
Care must be taken when first cutting cutlet as the melted butter
inside is apt to spurt out suddenly.
68
CASSEROLE BARBECUED CHICKEN
cup water
tablespoons Worcester sauce
tablespoons brown sugar
tablespoon pepper
pkg. frozen cut corn, thawed
just enought to separate, or
1 can corn
3y 2 Ibs. ready-to-cook 1
Roaster, cut up 2
y 2 cup flour 2
2 tablespoons salt l /s
y 2 cup fat or salad oil or olive 1
oil
1 sliced medium sized onion
y 2 cup chopped celery
i/4 cup minced green peppers
1 cup tomato sauce
Early in day: Dip chicken pieces into flour mixed with salt,
fry in hot fat until golden brown, remove chicken to 3-qt. casserole.
If necessary, pour all but 2 tablespoons fat from skillet. Add onion
to fat, saute until golden and tender. Add celery and next 6
ingredients, pour over chicken. Chill.
About 2 hours before serving, heat oven. Bake chicken, covered,
80 minutes. Then add corn, bake covered, 25 minutes longer, or
until tender.
Servings: 6
Temp: 350
Baking Time: 1^ hours.
CHICKEN DELICE
1 pint diced cooked chicken
1 pint thick white sauce
l / 2 pint frozen green peas,
cooked
1 flaky or rough puff baked
pastry case, 9 inches across
1 pint boiled cauliflower sprigs
Paprika and rhopped Chives to taste
Mix chicken lightly with half the sauce and half the peas. Mix
rest of sauce and peas and pour into hot case. Cover with the
cauliflower sprigs. Keep hot in oven. Heat chicken mixture in top
of a double saucepan over boiling water till piping hot, then pour
over cauliflower. Dredge centre lightly with paprika and sprinkle
chives, or parsley if preferred, over remainder of filling. Set in
oven for 2 or 3 minutes, then serve cut in wedges as a first or main
course. Enough for 4 to 6 persons.
69
CHICKEN EAZUELA
On top of stove, lightly brown two jointed fryers in olive oil
or butter, seasoning with garlic salt and handmilled pepper. Place
in glazed pottery oven dish or, for drama, a big Spanish cazuela.
For each pair of birds add l /^ tablespoon each of mace and anchovy
pasie, dust with a little cinnamon and clove, add 1 cup dry white
table wine and l /^ cup light rum, then cover */ 4 inch deep with
crushed pineapple. With cover on, braise in low oven at 275 until
chicken is tender but not falling off the bone.
CHICKEN LIVERS
34 lb. chicken livers 1 package frozen peas
1 medium tin diced carrots 2 tablespoons butter
2 tablespoons flour */, cup chicken broth
l /i cup milk Salt and pepper
y^ teaspoon ginger
Boil the peas according to directions on package, drain, add
carrots drained, divide, and place in individual casseroles. Saute
chicken livers in butter in skillet and transfer to casseroles. Make
a cream sauce using the butter in skillet, blending the flour, and
adding liquids and seasonings. Pour over casseroles, sprinkle light-
ly with powdered ginger, and bake in oven of 350 about 15 minutes.
Serves 4.
CHICKEN A LA BONNE FEMME
Cut up a chicken into joints, cook three onions and three
turnips in butter, when brown add the pieces of fowl. Season with
salt and pepper, saute over the fire for ten minutes. Then stir in
two tablespoonsfuls of flour, and five minutes after add a tumblerful
of stock, a wineglass of white wine, a bouquet of mixed herbs, and
half a pound of peeled tomatoes, with all the pips carefully removed.
Cook over a slow fire for twenty-five minutes, add about half a
pound of mushrooms peeled and cut up to the size of a shilling, leave
it on the fire for ten minutes, take out the bouqust of herbs, season
with an ounce of finely-chopped parsley, dish up the pieces of
chicken in a pyramid, and pour the sauce and vegetables over.
70
CHICKEN & PINEAPPLE CUTLETS
Take a good sized chicken, clean it and prepare it for steaming.
After steaming, allow it to cool, then cut it in pieces the size of
cutlets, using the breast, legs, etc. Make a batter of eggs, flour and
milk rather thick, and dip each cutlet in until covered. Now fry in
butter or oil, until the outside is a light brown, but be careful not
to fry too much, or the chicken will be too dry. Use tinned pineap-
ple (or fresh) cut in slices, make hot, fry in butter and place cutlet
on top of pineapple.
Place on a large serving dish and garnish with green peas and
parsley.
CREAMED CHICKEN AND MUSHROOMS, TETRAZZINI
Cut two cups boiled chicken into cubes. Into a saucepan put
1 pt. heavy cream, 1 cup fresh sliced mushrooms and 1 cup dry
sherry. Let boil until the cream is reduced about one-half.
Place the mixture in a dish over some spaghetti cooked in water
with small piece of butter to keep the spaghetti from sticking
together while boiling. Cover the chicken and spaghetti with some
sauce Mornay* and place in a moderate oven until well browned.
Serves 6.
* SAUCE MORNAY. Melt j4 cup butter or margarine, add
^ cup flour and blend well. Gradually add 3 cups strong chicken
stock, 2 cups milk and 1 cup light cream. Stir well. Add a speck
of cayenne, / 8 tablespoon nutmeg and 1 teaspoon salt. Cook 15
minutes. Carefully pour some of the hot sauce over the beaten
yolks of two eggs. Mix well and stir into the sauce mixture. Add
J4 cup grated Parmesan cheese and blend well.
CHICKEN LIVERS en BROCHETTE
Cut livers in 4 pieces. Cut bacon in squares. Alternate bits of
liver, and bacon on metal skewers, allowing 4 pieces of liver and 5
pieces of bacon to each skewer. Arrange skewers in upright positions
on rack in dripping pan. Bake in hot oven 425 F, until bacon is
crisp. Serve on skewers garnished with watercress.
71
CHICKEN REA WITH EICE
"Rea (pronounced ray-ah) is the Tahtitian word for the season-
ing we know as turmeric, a delicious flavor that Americans seem
only to use for pickles. In Tahiti, it grows luxuriantly, and every
family has a bit of it. Tahitians use the fresh, soft, yellow root
soaked in water, then squeezed.
"The powdered turmeric we use here gives quite a good appro-
ximation of the fresh root. Use it in equal parts with curry, and the
result is divine. In Tahiti, this basic sauce is used for lamb, shrimps,
crab, goat, veal, chicken, and other kinds of fish.
"Like all other Tahitian foods, Chicken Rea depends on the co-
conut for that supreme touch. When we make a curry rea dish for
just the family, I usually substitute a heavy table cream for the
coconut, and the result is quite good. If you've never eaten it with
the coconut cream, you'll be happy to settle for table cream.
"Buy a young, tender chicken. Have it cut as for fricassee. Chop
three small red onions and fry them slowly in one tablespoon of
chicken fat, or substitute oil and butter. After about 10 minutes,
add the salted chicken parts and cook gently for half an hour, adding
a bit of chicken broth from time to time. Altogether, you'll use
about l l / 2 cups of chicken broth.
"When the chicken parts are half soft, I dust a little flour over
them. Then cook for another 20 minutes. At this time, add a bud
of crushed garlic, one level tablespoon of turmeric, two teaspoons
(level) of curry powder. Taste for salt; if the sauce needs it, add
a sprinkle. Blend into the sauce, then add three-fourths cup of the
rich coconut cream, or l*/ 4 cups of the table cream. Let cook very
gently for 10 minutes.
"Prepare the rice in the Chinese style. I use a covered heavy
aluminum pot. For four persons, I cook one pound of rice. Re-
gardless of the size or shape of the pot. I measure the water in this
way: Pour in the rice, washed and add cold water until it covers
the knuckles of your hand placed flat over the rice. Sound silly?
Well, that's the way it's done. Cover the pot tightly; weight the
cover if yous isn't a heavy one. Bring to a quick boil on high heat.
The moment the steam begins to spurt out between pot and lid,
turn the heat down as low as possible. Cook slowly for one-half
hour. Your rice will be fluffy and delicious.
72
CHICKEN SALAD LOAF
Fowl, about 5y 2 Ibs. cut in Gelatine, unflavoured,
pieces 2 enevelopes
Celery, 1 stalk Lemon juice, 1 teaspoon
Carrot, 1 Almonds, blanched & chopped,
Onion,' small, 1 j4 cup
Bay leaf, 1 Parsley, chopped, % cup
Boiling water, 6 cups Curry powder, y 2 teaspoon
Salt, 1 tablespoon Mayonnaise or mayonnaise-type
salad dressing, 1 cup.
Singe and wash fowl. Put in 5 6 quart kettle, add celery,
carrot, onion and bay leaf, pour in the boiling water. Cover tightly
and bring to boil. Reduce heat and simmer about 3 hours until
tender. Add salt during last hour of cooking. Remove chicken
from stock, cool stock, skim off fat and strain. (You'll have about
a quart). Pour 1 cup of the cold stock into 1-quart bowl, sprinkle
gelatine over surface and let stand 5 minutes. Meanwhile bring 2
cups stock to boil, pour over gelatine and stir until gelatine dis-
solves, add lemon juice, chill. Meanwhile remove skin from fowl,
take meat from bones and cut meat in small pieces (there should
be 3% cups.) Add almonds, parsley and curry powder, mix well.
When gelatine is thick and syrupy, stir in the chicken mixture and
mayonnaise or mayonnaise-type salad dressing, blend well. Pour
into large loaf pan (2-quart), chill several hours or overnight.
Unmold on platter and surround with green vegetable salad in
lettuce cups, garnish with radish roses. Makes 8 to 12 servings.
"CHICKEN WITH MUSHROOMS"
2 Frying chickens, cut up for serving
salt and pepper to taste
y 2 cup oil
8 green onions, minced
2 cloves garlic, minced
*/4 cup minced parsley
1 cup white table wine (hock, sauterne, or chablis)
Y* pound fresh mushrooms, washed and. sliced,
or 2 (4 oz.) tins sliced mushrooms
Salt and pepper to taste.
Dust pieces of chicken with salt and pepper, and brown nicely
in hot oil Add onions, garlic, and parsley, and cook, stirring
constantly, for a few minutes; add wine. Cover and simmer about
45 minutes, or until chicken is tender, adding mushrooms 15 minutes,
before serving. Serves 4 to 6 depending on size of chickens.
73
FRENCH CREAMED CHICKEN
Joint chicken into parts 2 tablespoons chicken fat
1 cup celery Rind & juice of a lemon
3 onions Salt & pepper 1 tin carnation milk.
Make fat hot in saucepan, seal chicken in fat until it turns
white, then add chopped celery and onions. Pour on cold water,
add lemon juice and grated rind and bring to the boil. Simmer
until cooked and; when nearly done, add 1 tin of mushrooms.
', Sauce for same: Yolk of 2 eggs well beaten, pepper & salt to
taste and tin Carnation milk. Add juice from saucepan. On no
account must this sauce boil. Place chicken on dish, pour sauce
over and serve with rice.
"HIGH HAT" CHICKEN
WITH A HEAVENLY GRAVY
Just smother and cook your chicken in this mushroom cream
gravy! Your family will agree, this dish is a masterpiece!
4 to 5 pound chicken, drawn, ^ teaspoon pepper
cup into pieces y^ cup shortening, melted
% cup flour 2 cans (2% cups) condensed
2 teaspoons paprika cream of mushroom soup
1 teaspoon salt.
Rinse chicken in cold water and dry. Put flour, paprika, salt
and pepper in a paper sack. Put in 3 or 4 pieces of chicken at a
time and shake until thoroughly coated. Brown Chicken on both
sides in hot melted shortening in a heavy skillet. Drain off fat if
there's an excess. Pour soup over chicken, stir well. Cover, cook
slowly 1 hour. 6 servings.
LITTLE RED CHICK
2 l / 2 Ibs. broiler, quartered 2 tablespoons brown sugar
y* cup sliced onions 2 tablespoons prepared
y 2 clove garlic, minced mustard
y-i cup sliced green peppers 1 tablespoon salt
1 bay leaf % tablespoon pepper
2 sprigs parsley ;^, l / 4 cup vinegar
% tablespoon cayenne 1 tablespoon Worcester
1 6 - oz. can mushrooms sauce
\Yt cup (1 Ib. can) tomato 1 chicken bouillon cube
puree
74
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Place chicken in a skillet. Combine onions, green pepper,
garlic, bay leaf, parsley, tomato puree, brown sugar, mustard,
salt, pepper, vinegar, Worcester sauce, and cayenne. Mix well and
pour evenly over chicken. Place uncovered, in a 350 F. oven for
iy 2 hours. Drain liquid from mushrooms. Heat mushroom liquid
to boiling, then add boillon cube and stir until dissolved. Add
mushrooms and pour over chicken. Return to oven for 30 minutes.
POULET A LA CREINE
Cut a chicken into neat pieces and place in a casserole with a
little butter. Cook until a nice golden colour, then add some
chopped onion and cook in the oven for 2 or 3 hours.
SAUCE Heat some mushrooms in a casserole with some
butter, onions thyme, bayleaf, salt and pepper for 15 minutes then
chop altogether brown little butter and flour, add some fresh cream
(or Carnation) cook, then add mushroom mixture. When chicken
is cooked, put the pieces into the sauce and strain in all the chicken
gravy left from cooking in casserole.
Serve on a dish decorated with leaves of puff pastry.
POULET A 'L' ORIENTAL
1 chicken 5 chicken livers
4^ ozs. barcelona nut 1*4 ozs. flour
kernels Salt pepper, ground cloves.
1 oz. fresh cream
Chopped onions and parsley to taste. Bake the nuts for a few
minutes until they are brown, then crush with a rolling pin, slice
the livers mix them with all other ingredients, and put through
a mincing machine, stuff the chicken with the mixture and bfaise
in a saucepan for 2 or 3 hours. Boil sufficient quantity of rice as
for curry. Make a thick sauce from butter and flour, add the cream,
and the gravy chicken was cooked in.
Cut chicken into convenient portions removing bigger bones,
arrange on top of rice, with stuffing in the middle, and pour sauce
over the whole and serve.
75
BOAST CHICKEN AN OLD TOUGH ONE
Cut equal parts of shredded cabbage and chopped onions,
season with salt and pepper, add 3 lightly beaten eggs, and enough
tinned milk to make this dressing very wet. Stuff the inside
and crop full of dressing and sew it up, spank it all over with
butter or bacon grease, add salt and pepper, dredge with flour, then
cover with fat bacon. Put it in open pan with l l / 2 cups boiling water
and roast at 400 degrees for 30 minutes then reduce heat to 300
degrees roast until tender and 20 minutes before it is done, mould
whats left of dressing round the bird, baste with pan juice and
remove bacon from top and let brown. About 25 minutes to a Ib.
STEWED DUCK
Take a pint of freshly shelled peas, boil them in a little stock,
then rub through a sieve. Stew a duck in stock with a little salt,
1 doz. peppercorns, l / 2 a clove of garlic, 6 small onions, 1 bayleaf
and bouquet garni. When done, pass the stock through a sieve and
add it to the puree of peas. Reduce the whole to the consistency
of thick cream. Serve the duck with the puree over it.
DEVILLED TURKEY DRUMSTICKS
Score the drumsticks down paralled with the bone, and insert
in the slices thus made a mixture made with one ounce of butter,
a good teaspoonful of French mustard, a little cayenne, and a salt-
spoonful of black pepper. Mix all this thoroughly together and
spread the mixture into the cuts, then rub the drumsticks with
butter, and grill over a fierce fire.
HOW TO ROAST A TURKEY (AMERICAN STYLE)
Clean turkey properly removing all entrails and pin feathers,
remove oil sack from back of tail. Wash thoroughly both inside
and out, and dry with damp cloth. Rub inside with salt and pepper.
Loosen skin from breast with spoon or fingers, stuff neck cavity
spreading over entire breast. This gives compact full shape and
keeps breast meat from drying out. Fasten opening with' metal
pins or sew shut. Fill body cavity loosely and finish trussing as
for chicken, with metal pins or by sewing. Rub with unsalted fat
or make paste of:
Y* cup .unsalted, melted fat ft. cup flour spread over all
parts of turkey.
76
Place turkey breast side up in open roasting pan. Drip pan
from broiler may be used if larger roaster is not available. Roast
uncovered in slow oven (250-325 degrees) Turkey may be placed
breast side down for first half of roasting time. Baste at thirty
minute intervals with mixture of melted fat and hot water. When
breast and legs become light brown, cover with cloth dipped into
melted fat. Baste over cloth it holds the fat and keeps exposed
surfaces from becoming too brown.
Weigh stuffed bird to compute roasting time or add
weight of stuffing ingredients to weight of bird.
Weight of stuffed turky Average total cooking Cooking time in
time minutes per pound.
6-10 pounds 3 3^ hours 20-25 minutes
10-16 pounds 3^-4^ hours 18-20 minutes
18-25 pounds 4^-6 hours 15-18 minutes
4 cups dry breadcubes ^ teaspoon poultry seasoning
3 tablespoons chopped onion if desired
1 teaspoon salt a /s cup melted butter
Sage to taste. Hot water or stock to moisten
Combine bread, onion, and seasonings. Add butter and sufficient
liquid to moisten. Toss gently to mix. Allow one cup stuffing for
each pound of poultry or game.
BASIC RECIPE FOR BREAD STUFFING
(Makes enough for 2 10-12 Ibs. turkey)
Cut bread it should be stale but not dry into % inch cubes,
measure 12 cups, add % cup finely chopped parsley, 1 teaspoon
salt, /s teaspoon pepper and 1 teaspoon poultry seasoning, sage,
thyme or marjoram. Cook */ 2 cup chopped onion and 3 cups diced
celery in ^ CU P butter or margarine until soft. Pour over bread
and toss lightly with a fork. This makes a dry stuffing. For a
moist stuffing sprinkle f / 2 cup broth, milk or water over this bread
mixture, then blend thoroughly with fork.
HOW TO MAKE TURKEY GRAVY
To make 6 servings you'll need:
Fat from roasting pan, Salt, >4 teaspoon
4 tablespoons Pepper, dash
Flour, 4 tablespoons Giblets, cooked and chopped
Water od broth from giblets, (optional)
2 l / 2 cups
To cook the giblets: Wash gizzard, heart, liver-neck too for
flavor, place all except liver in */ 2 quart saucepan. Cover with
water, add 1 teaspoon salt, simmer 2 to 3 hours till tender. Add
liver during last 15 to 20 minutes of cooking. If not used at once
store in refrigerator in the broth.
1. Without scraping pan, pour drippings from the roasting pan
into measuring cup. Skim off all fat, leaving the meat
juices in the cup.
2. Now measure the fat into 1 quart saucepan and add the flour,
stir over low heat until smooth and bubbly, then remove
from heat.
3. Add water or broth to meat juices to make 2 l / 2 cups in
all and pour into roasting pan, stir over heat to dissolve all
brown particles.
4. Gradually stir into flour mixture, add salt, pepper stir over
low heat until thickened. Add giblets, heat and pour into
gravy boat.
WILD DUCK (STEWED)
About 2-3 Ibs. dressed.
Saute in hot frying pan with % cup lard. Add 1 piece ginger
sliced, garlic and 1 onion. Saute 5 mins. each side, then add:
4 tablespoons soya sauce 2 tablespoons white wine
y-i tablespoon salt 1 tablespoon sugar
2y 2 cups water
Replace into deep saucepan. Simmer 1 hour or until tender.
78
BRAISED GUINEA FOWL
Cooking time: 15 minutes at 15 Ib. pressure.
1 guinea fowl 1 bay leaf
y* pint water 1 sprig of thyme
l /t teaspoon of salt 4 peppercorns
1 onion sliced y 2 rasher of bacon
1 carrot sliced 1 oz. flour
3 sprigs parsley
Truss the guinea fowl as for roasting, put the water, the trivet
and the guinea fowl into the cooker. Sprinkle with salt, and add
the vegetables, herbs and chopped bacon. Cover, bring to pressure
and pressure cook for 15 minutes. Reduce pressure with cold water,
remove the guinea fowl, strain the stock and add the flour, blended
with a little cold water. Boil 2-3 minutes, stirring all the time.
CIVET OF HARE
Ingredients: a hare, divided into joints, a thick slice of gam-
mon bacon, cut into large dice, 2 large onions, small onions and
small mushrooms for the garnish, flour, iy 2 ozs. of unsweetened
chocolate, salt and pepper.
Method: Put the gammon, cut in large dice, in a little hot fat,
and brown. Add the sliced onions and cook till brown, sprinkling
them with flour and mixing well, till the flour begins to colour.
Then add the pieces of hare and cook till slightly browned. Then
cover with red wine, season with salt, pepper and the grated
chocolate. Cover and simmer gently for about \ l / 2 hours, till the
pieces of hare are tender. When nearly done, the sauce is strained
and poured over the joints, which should have been put in a clean
saucepan. Add the small onions, previously browned in butter, and
the cooked mushrooms, and simmer for a few minutes longer. To
serve, put the pieces of hare in the centre of a hot dish, pour the
sauce over them, garnish with the mushrooms, onions and croutons
of fried bread.
HARE
Take 1 hare, joint and wash well in salted water. Put in a
dish, cover with milk and leave over night in refrigerator, turning
hare, once or twice.
79
Next day, if you have a larding needle sew trips of pork fat
through hare. If not take sharp knife and make slits in flesh and
insert small strips of pork fat. Put in roasting pan and brown on
top of stove for few minutes (or in frying pan) Make a gravy
from 1 pt. of milk, thicken with little corn-flour and add pepper,
salt, and little gravy Browning or Bovril and cover the hare, and
cook in oven for 3/ 4 of an hour or until tender. Baste the hare
frequently with the gravy.
Serve with any kind of vegetables.
JUGGED HARE
Have a wide-mouthed stone jar, and put into it some good
brown gravy free from fat. Next cut up the hare into neat joints;
fry these joints in a little butter to brown them. Have the
jar made hot by placing it in the oven, and have a cloth ready to
tie over its mouth. Put the joints already browned into the jar,
and let it stand for fifteen minutes on the dresser. After this has
stood some time untie the jar and add the gravy, with a dust of
cinnamon, six cloves, two bayleaves, and the juice of half a lemon.
The gravy should have onion in it, and should be thickened
with a little arrowroot. A wineglassful or port should be added,
and a good spoonful or red currant jelly should, be dissolved in
it. Next place the jar up to its neck in a large saucepan of boiling
water, only taking care the jar is well tied down. Let it remain
in the boiling water from an hour to an hour and a half. Stuffing
balls, made with the same as the stuffing for roast hare, rolled
into small balls the size of marbles and thrown into boiling fat,
should be served with it.
PIGEONS A LA PORTUGAISE
2 old pigeons 2 rashers of fat bacon
1 oz. margarine */ 2 teacup white stock
Salt and. pepper to taste Mashed potatoes as required
*/ 2 gill port wine
Truss each pigeon and wrap with a rasher of bacon. Melt
margarine in a shallow saucepan. Fry pigeons slowly till brown
all over. Add stock, or water if you have no stock, and salt and
pepper to taste. Cover. Stew very slowly until tender, about
l l / 2 hours. Remove bacon and un truss. Arrange in the centre
of a border of mashed potatoes. Add port wine to liquor left in
saucepan. Boil rapidly for 2 or 3 minutes, then strain over
pigeons. For two persons.
Serve with green peas.
80
PHEASANT A LA SUISSE
Take the remains of cold pheasant, cut it into neat joints. Salt
and pepper these highly, and strew over it finely chopped onion
and parsley. Cover them with oil, and squeeze over them the juice
of a lemon. Turn the pieces every now and then, and let them
remain till they have imbibed the flavour, then dip the pieces in
a batter made of four ounces of flour, with as much milk added as
will make a thick batter. Stir into it half a wineglassful of brandy
and an egg, the white and yolk beaten to a froth. This batter should
rest for an hour in a warm place before using. Fry the pieces of
pheasant in the batter, and send it up piled on a dish garnished with
fried parsley.
PHEASANT STUFFED WITH TOMATOES
Truss a pheasant for roasting, and fill it with a forcemeat made
of six tomatoes pounded in the mortar, with a tablespoonful of
breadcrumbs, a shalot, a mushroom, half a clove of garlic, a
teaspoonful of parsley, and half an ounce of butter, pepper and salt
to taste. Bind together with the yolk of an egg. Cover the bird
with slices of bacon and roast before a clear fire. Mushroom or
tomato sauce may be served in a tureen with it. Partridge and
grouse are also very delicious stuffed in this way.
PHEASANT WITH SOUR CREAM SAUCE
Pheasant Bacon in rashers
1 breakfastcup white wine l /a cup water
4 tablespoons (or ^ pint) sour cream
Brown the pheasant in a frying pan with pepper, salt, and
butter. Cover the pheasant completely with rashers of bacon as if
making a parcel. Fasten the rashers on with toothpicks. Then
brown again.
Now put the pheasant in a casserole with 1 cup white wine,
1 / 4 cup water. Cook slowly with the lid on for 2 hours. Baste
frequently.
Add 4 tablespoons sour cream to the casserole to make the
sauce, and heat. Remove toothpicks, leaving the bacon in the
sauce. Carve as you would a roast pheasant, and serve in the
casserole, or remove to another dish if preferred.
81
PHEASANT A LA BONNE FEMME.
Put a well-hung pheasant in a buttered stewpan with three
ounces of good beef dripping and six ounces of ham cut into dice.
Let the pheasant fry over fire till it is nicely and lightly browned,
then add a tablespoonful of chutney and three large Spanish onions
cut in rings; cover the saucepan, and let it simmer till all are cook-
ed. Take up the bird and put it on a dish, beat the onions over the
fire for ten minutes, season with pepper and salt, and serve round
the pheasant.
SALMI OF -PHEASANT
Half roast a pheasant, and when it is nearly cold cut it into
neat joints, removing the skin. Put the bones and trimmings into
a saucepan with an ounce of fresh butter, a bayleaf, and a bouquet
garni, and stir these over a slow fire till lightly brown, then pour
over half a pint of Espagnole sauce and a glassful of claret. Let
all simmer for a quarter of an hour. Strain the gravy, skim it
carefully, add a pinch of cayenne and the juice of half a lemon,
then put it back into the saucepan with the pieces of game. Heat
these up slowly. When cooked, dish up and pour the hot sauce
over them and garnish with fried sippets. A little orange juice
and a lump of sugar is an improvement to the sauce.
RABBIT PIE A LA PROVENCALE
Take two small rabbits, cut them into joints, and lay them in
a saucepan with two carrots, two onions, a clove of garlic, a bunch
of herbs, and a pound of pickled pork (the belly). Boil in a very
little water for half an hour, take out the rabbits and drain them,
also drain the pork and place it at the bottom of a well-buttered
pie-dish, and then lay the pieces of rabbit on it. Pour on a wine-
glassful of Sauterne or Grave, and strew over it some Spanish
pimento. Pour in some good batter, and bake in a quick oven for
half an hour. Reduce the liquor in which it was cooked and add
the strained juice of a lemon. The sauce should be handed with
it.
82
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Asparagus
Sour cream
Grated cheese
Breadcrumbs
Butter
ASPARAGUS WITH SOUR CREAM
Put 1 layer of asparagus in baking dish; cover
with crumbs,, cheese sour cream and a few
dabs of butter. Repeat, and on top put lots
of butter, sour cream, and grated cheese. Bake,
it must have plenty of butter and must not get
j dry.
BROCCOLI WITH LEMON DRESSING
Mix l /4 cup lemon juice, *4 CU P salad oil, % teaspoon
paprika, 1 teasp. sugar, y 2 teaspoon salt, 1 clove garlic, crushed or
finely minced, and 1 tablespoon finely chopped onion. Let stand
several hours for these diversities to get together in one grand,
mysterious flavour. Shake well and pour over hot freshly cooked
broccoli (2 packages frozen broccoli or l l / 2 bunches fresh will be
about right). Sprinkle the broccoli with hard-cooked egg, chopped.
BRUSSEL SPROUTS a la PARMESIENNE or CAULIFLOWER
CHEESE.
A.
B.
C.
NOTE 1.
NOTE 2.
Put the sprouts in cold water to cover.
Add a teaspoon of sugar, to preserve the green colour.
Boil 10-15 mins. Drain. Put in a pie dish.
To make Bechamel sauce: (for about l / 2 Ib. sprouts).
Melt iy 2 tablespoons butter.
Add iy 2 tablespoons cornflour and iy 2 cups milk.
Cook about 15 minutes, stirring.
Beat in one yolk of egg, pepper and salt.
Add about 1 tablespoon Parmesan Cheese (or to taste).
Pour sauce over sprouts; dot with butter; sprinkle with
more grated cheese. Place pie dish in water : n large
baking tin. Bake 10 minutes, , till top nicely brown.
POTATOES, boil in jackets, skin and slice, and proceed
as above B. & C.
FISH, steam to get stock. Proceed as above, but use the
fish stock instead of milk in B.
83
BUTTERED CARROTS
10 carrots 2 tablespoons chopped parsley
1 teaspoon butter 2 tablespoons chopped chives
Salted water Salt and pepper
2 tablespoons butter
Scrub and, if necessary, scrape 10 carrots. Cut in 1-inch pieces.
Cook in rapidly boiling salted water to which 1 teaspoon butter
has been added. Cook until tender approximately 20 minutes.
Drain. Melt the butter in a sauce pan. Add parsley, chives, salt and
pepper, and carrots. Cover and simmer 5 minutes. Small new car-
rots may be left whole and prepared in the same manner.
CARROTS VICHY.
8 to 10 carrots 1 teaspoon sugar
% pound butter y z teaspoon salt
1 tablespoon water
Scrub and, if necessary, scrape the carrots. Cut in long, very
thin strips. Melt butter in heavy saucepan. Put in the carrots with
water and butter. Cover tightly and cook over slow flame 1 hour.
Stir occasionally and very gently. The carrots must not fry, but
they must not be mashed by too vigorous stirring. Just before
serving, sprinkle with sugar and salt. Carrots are at their very
best served this way.
RED CABBAGE WITH APPLES
1 medium-sized red cabbage 2 tablespoons currant jelly
5 large crabapples 3 cloves
2 tablespoons butter 1 teaspoon cornstarch
Salt and pepper 1 tablespoon cider vinegar
After removing the outer leaves, wash the cabbage and cover
with water. Peel and core the apples. Add the apples, butter, salt,
pepper, and cloves to the cabbage. Cover and simmer 2 l / 2 hours.
Bind the sauce with the currant jelly, mixed with cornstarch and
vinegar. Serve very hot. This is a Flemish dish.
COLE SLAW
Salad Vegetable
Mix together:
Three cups of uncooked shreded a / 3 cup sugar
cabbage l / 4 level teaspoon paprika
Mix:
One cup thick sour cream l / 4 level teaspoon celery salt
1/5- cup vinegar One level teaspoon salt
84
Beat the cream until thick. Add other ingredients and beat for
two minutes. Pour over the shredded cabbage. Serve very cold on
lettuce and garnish with strips of pimiento.
CREAMED CAULIFLOWER
Remove the green leaves from a good, white cauliflower. Wash
and carefully inspect for little green worms. Leave whole or divide
into flowerets. Boil in salted water. If left whole, cook 25 to 30
minutes; if divided, 10 to 15 minutes. Drain well. Place in warm
vegetable dish and cover with Cream Sauce.
CREAM SAUCE
2 tablespoons butter % teaspoon salt
2 tablespoons flour l /% teaspoon white pepper
1 cup scalded cream 1 teaspoon chopped scallion or
1 teaspoon chopped parsley onion
Melt the butter. Stir in flour and, when thoroughly blended add
cream, scallions, salt, pepper, and parsley. Stir over low heat until
the sauce is very thick.
BRAISED CELERY
2 bunches of celery y 2 teaspoon beef extract
2 tablespoons butter 1 teaspoon brandy
1 tablespoon flour Salt and pepper
1 cup consomme
Wash the celery and remove the leaves. Cut off the tops, leaving
the bunch 7 inches long. Cut each bunch lengthwise into 4 pieces.
Boil in salted water 20 minutes. Drain. Melt butter and brown the
flour in it. Stir in consomme and, when the sauce is smooth, add ex-
tract, brandy, salt, and pepper. Simmer the celery in the sauce 15
minutes. The sauce should be quite thick.
CRUSTY ONION POPOVERS
1 cup milk 3 e ggs, well beaten
YI teaspoon salt 1 cup sifted all-purpose flour
1 tablespoon melted butter or y 2 teaspoon onion salt
margarine ^ cup grated onion
Brush 6 baking cups well with cooking oil. Combine milk, salt,
butter or margarine, and eggs. Add flour and onion salt. Beat until
smooth. Add onion and blend. Fill oiled baking cups 2 /s full. Bake
at 400 F. for 50 minutes.
85
CURRIED CARROTS
Scrape 2 bunches carrots; cut in thin strips; rinse with cold water.
Place in saucepan; add 2 tablespoons butter or margarine and */&
teaspoon curry powder. Cover tightly; cook over low heat for 30
minutes. Makes 8 servings.
DANISH POTATOES
1 tablespoon butter or 1 medium sized onion, thinly
margarine sliced
1 teaspoon vinegar 4 medium-sized cold, boiled
1 / 3 cup milk potatoes sliced
Salt and pepper to taste
Melt butter in top part of double boiler over direct heat; add
onion and saute until limp and golden. Add vinegar and sugar; mix
well. Add milk, potatoes, salt, and pepper; cover and cook over
boiling water until potatoes are throughly heated. Serve 3 or 4.
EGG-PLANT CAVIARE (Russian)
(1) Bake 4 egg-plants (aubergines or brinjals) in moderate
oven till soft. Peel off the papery outer skin.
Chop fine till almost mash. Add y 2 teaspoon pepper, 1
teaspoon salt.
(2) Place egg-plant in frying pan. Add:
3 tablespoons olive oil
3 tablespoons tomato paste
2 teaspoons sugar
Stir well and fry for about 8 10 minutes.
(3) Chop fine 6 raw onions. Fry in about 1 tablespoon olive oil.
Add pepper and salt to taste (Use a separate frying pan for
the onion)
(4) Mix onion & egg-plant together, and serve. Here are some
suggestions as to how this dish may be served:
A. The French serve it as an entree. They put it in a
casserole, dot it with butter, sprinkle over with cheese,
and bake 10 mins.
B. Butter some thin toast; spread thickly with egg-plant
caviare; sprinkle with chopped eggs.
C. It makes a very good side dish for a buffet supper.
86
GLAZED ONIONS
12 very small onions 2 tablespoons sugar
3 tablespoons butter y* cup consomme
Select small onions of uniform size and peel them. Melt butter
and add sugar. Brown the onions in the butter, stirring gently from
time to time. Add the consomme and boil over a high flame so that
the liquid covers the onions and thick syrup is formed. The onions
must not be overcooked. These are usually used as a garnish.
GREEN PEPPERS STUFFED WITH CARROTS.
4 large peppers (sweet, green) l l / 2 cups diced carrots
1 tablespoon butter */ 2 cup milk
1 tablespoon flour 1 tablespoon rolled cracker
Salt and pepper crumbs or corn flake
Method: Take seeds from peppers, wash, mix ingredients to-
gether in bowl, stuff peppers, and bake in moderate oven.
MACARONI CHEESE
Break macaroni into pieces and put into boiling, salted water
with nut of butter and cook until tender.
To make white sauce: Use 1 tin evaporated milk and thicken
with 2 tablespoons cornflour dissolved in a little cold water, salt and
pepper. When thickened and cooked, add y 2 cup grated cheese and
lump of butter. Cook for little time, then pour over macaroni and
mix well. Sprinkle the top all over with grated cheese and brown
in the oven until golden.
MUSHROOMS a la Provencale
1 pound mushrooms 1 large clove garlic
tablespoons olive oil iy 2 tablespoons flour
Salt and pepper y^ cup dry white wine
2 tablespoons chopped parsley 2 tablespoons water
Wash the mushrooms. If they are large, cut in pieces. If small,
leave whole. Heat the oil in a frying pan. Add mushrooms,
salt, pepper, parsley, and garlic and fry gently for 10 minutes, stirring
occasionally. Sprinkle with flour and stir in gently. Add water
and wine and stir until well blended. Simmer 10 minutes and serve
very hot.
87
MUSHROOMS IN SOUR CREAM
1 pound mushrooms Dash of nutmeg
2 tablespoons butter 4 tablespoons thick bechamel
A bouquet of parsley, green sauce
onion tops, and fennel leaves 2 tablespoons sour cream
Salt and pepper 1 teaspoon chopped fennel
Wash the Mushrooms. Cut in 2 or 4 pieces, depending on the
size. Place in a heavy saucepan with butter, bouquet, salt, pepper,
and nutmeg. Cook gently 15 minutes. Remove the bouquet, add
the sauce and sour cream. Bring to a boil, add chopped fennel,
and serve very hot.
BECHAMEL SAUCE
2 tablespoons butter ^ teaspoon salt
2 tablespoons flour */6 teaspoon pepper
1 cup warm milk
Melt the butter. Add the flour and stir over fire until very
light brown. Add the warm milk and stir until sauce is thick.
Season with salt and pepper.
TWO ORIGINAL WAYS TO SERVE POTATOES
PAPRIKA POTATOES
]/4 cup ( l / 2 cube) butter 1 tablespoon paprika
l /z teaspoon salt 5 medium-sized cooked
potatoes, chopped
Melt butter in heavy frying pan; stir in paprika, salt, and
pepper. Add chopped potatoes, coat thoroughly with butter and
paprika. Turn heat as low as possible and brown lightly.
Serve 6
POTATO NESTS.
1 cup chopped celery .1 egg
y 2 cup chopped pimiento 2 tablespoons butter or
1 tablespoon butter or margarine
margarine 1 teaspoon salt
4 cup mashed potatoes y$ teaspoon pepper
Cook celery and pimiento in 1 tablespoon butter or margarine,
and cook on low heat for 10 minutes. Meanwhile beat potatoes with
egg, 2 tablespoons butter or margarine, salt and pepper, until light
and fluffy. Shape into nests on a greased baking sheet with 2 spoons.
Fill the center of each nest with some of the celery pimiento mix-
ture. Broil until potatoes are browned.
88
RED CABBAGE HOT
Slice red cabbage, very thinly and wash well, into a sancepan, put
1 tablespoon butter, and melt
add 1 tablespoon sugar
2 tablespoons vinegar
1 tablespoon red current jelly, pepper and salt
Stir well, then add Cabbage, and cook slowly for 2 hours or
until its tender. A little red wine, greatly improves the flavour,
if added l / 2 hour before it is done.
(good with pork, geese or duck).
SAVOURY TOMATOES
6 large tomatoes Salt and black pepper to taste
1 oz. margarine or bacon fat About 1 teacup stale bread
1 teaspoon sugar crumbs
Preparation before-hand: Scald and peel tomatoes. Cut in
slices % inch thick. Place a layer of the slices in shallow, greased,
fire-proof dish. Season with salt and black pepper to taste. Rub
margarine or bacon fat into breadcrumbs and sugar. Spread half
the mixture thickly over tomato slices. Repeat layers.
When required. Fleck top with extra margarine. Bake in a
moderately hot oven.
SCALLOPED POTATOES
Perfectly delicious and you may be sure they won't curdle,
either!
4 tablespoons butter or . ^. teaspoon pepper
margarine y 2 chopped onion
4 tablespoons enriched flour 7 cups thinly sliced potatoes
4 cups milk
3 teaspoons salt Salad vegetable
Melt butter; add flour and blend. Add milk and cook over low
heat until thick, stirring constantly. Add seasonings and onion.
Put half of potatoes in a greased pan. Cover with half of sauce.
Add r ?o m ,, ai ? ing P tatoes > then sauce. Cover and bake in moderate
oven (350) 30 minutes. Makes 8 servings.
89
STUFFED CABBAGE (Danish)
Ingredients
1 big cabbage 2 slices of bacon
j4 Ib. carrots cooked y 2 Ib. carrots
Cooked sausage meat or minced scraps of cooked meat.
Remove outside leaves of cabbage and cut bottom part flat. Cook
for about 10 minutes in slightly salted water. Drain. Cut out, inside
of cabbage, and stuff it with the meat, chopped carrots; diced pota-
toes, and chopped inside part of cabbage. Add a little gravy, cover
opening, with outside leaves place a piece of bacon, above and below
and tie up with string. Rub the whole cabbage lightly with a greasy
paper and bake in the oven for about 20 minutes.
POTATOES FOR VENISON '
Scrape new small potatotes, and boil or steam until done, cool.
Take a frying pan and put in
1 tablespoon butter, dissolve,
add 1 tablespoon sugar
and melt until brown.
Put Potatoes in and shake the pan well, until they are covered
with the caramel mixture, but be careful, that potatoes do not burn.
(These are delicious served with baked ham, Roast Pork, Hare or
Venison.)
SWEET POTATOES
6 Sweet potatoes boiled and mashed, with little salt, j4 CU P
butter, l / 4 cup brown sugar, mix together. Put into Casserole and
bake. Just before serving, top with marshmallows and brown.
Use this with Baked ham.
90
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Curries fe Rice
METHODS OF COOKING RICE.
This will be of little interest to residents in the East, where
the poorest coolie know how to cook his rice; but it may be of
benefit to those who live in Western countries where it is the excep-
tion rather than the rule to find it properly prepared.
The lumpy glutinous mass which is usually served in a circle
about a dish of curry, even in houses where the standard of cooking
is high, bears little resemblance to the light fluffy rice as we know
it; where every grain is separate, and which looks as appetising as
it tastes.
The first essential is to see that the rice is thoroughly washed.
The water should be changed frequently five or six times if neces-
sary until it runs off absolutely clear, without a vestige of stickiness
remaining.
Chinese living in different districts employ different methods of
cooking their rice. In the South it is usually steamed probably the
best method of all, as it retains its flavour without losing any of its
quality of dryness and flufnness. The only drawback is, that it is
a slow process.
In the north a slightly different method is used. The rice is put
into a saucepan containing not more than 1 inch of well salted water
and allowed to boil furiously for five minutes. It is then placed at
the side of the stove, where it simmers gently for about half an hour,
by which time all the moisture is absorbed and it is ready for use.
Another way much in use for European tables is to place the
rice in a large saucepan and completely cover it with water. Put
it on a hot fire and allow it to boil for 10 to 15 minutes, when it
will be partially cooked. Next strain off the water and put the
rice in a double saucepan to steam, taking care to see that the inner
saucepan is watertight. After ^ to 1 hour the rice should be dry
and fluffy and ready for use.
Rice should be served in a separate covered dish and not ar-
ranged in a circle around a platter of curry.
Fried rice as served with chicken pilaff should first be cooked
by the Chinese method and then lightly fried in butter for 4 or 5
minutes.
Curry powder or a little saffron (in the proportion of a ^ tea-
spoon to 1 Ib. of rice) may be added as colouring matter or flavour-
ing either in the process of boiling or afterwards in the frying-pan.
91
CURRIED MUTTON, CHICKEN or BEEF.
1 leg or shoulder of mutton Peppers
4 onions Chillies
4 apples Coconut milk
4 tomatoes Raisins
Celery Potato, etc.
Cut meat from bone, chop this, and cook for stock; add marrow
bone, if liked. Cut up onions, apples and tomatoes into slices; chop
peppers, celery, chillies, potato, etc, and fry in frying pan until
golden brown. Then add raisins and coconut, grated 2 to 3 tablespoon.
In large saucepan put 2 tablespoons flour, 3 heaping table-
spoons curry powder and 3 heaping tablespoons curry paste, mix
well and fry until you begin to cough. Then add stock gradually,
stirring all the time until all is used up. There must be no lumps.
When boiling, add all the cooked ingredients, stirring all the time.
Add 1 dessert-spoon of sugar, the juice and grated rind of a lemon
and the milk from 1 cocoanut. If too thick, add more stock and
let simmer on the smallest fire until thoroughly cooked about
1 hour but be careful it does not burn. Pour into dish and leave
to cool. When cold, skim off all fat; then place in refrigerator.
Curries must always be made 48 hours before using to get the
full flavour of the curry, the meat to be cut into pieces and fried
the day the curry is required; then stirred into curry mixture
and cooked gently for another hour, tasting to see if hot enough.
More stock should be added if too thick. Serve with rice and
plenty of condiments.
CURRIED RABBIT
2 Ibs. rabbit 10-12 oz. rice
1 dessertspoon desicated 1 pint bone stock
coconut 8 oz. carrot
8 ozs. onion 2 oz. margarine
4 teaspoons curry powder Salt and pepper
%. lb. cooking apples l tablespoon mango chutney
large tin vegetable soup 1 O z. currants )
1 good tablespoon red-currant [ Optional
J e ^y 1 oz. sultanas I
Cut rabbit meat from bone. Stew bones for 1 hour (30 minutes
in a pressure cooker) with water to cover and an onion. Strain off
the stock. Pour y, pint stock on to coconut. Cover and infuse
92
till cold. Fry rabbit in margarine till lightly browned and re-
move into a saucepan. Fry chopped onion and carrot till lightly
browned. Stir in curry powder, salt and pepper, and cook slowly
for 5 minutes, stirring frequently. Add chopped apple and chutney
and cook for a further 5 minutes. Stir in vegetable soup, dried
fruit, strained liquor from coconut, and remaining stock. Stir till
boiling. Pour into saucepan with meat. Cover pan and cook very
slowly for 2 hours. Stir occasionally and add more stock if neces-
sary. Add red-currant jelly just before serving. Twenty minutes
before dishing, cook rice.
CURRIED VEAL WITH BRAZIL NUTS
l l / 2 Ibs. breast of veal diced
12 brazil nuts chopped very coarse
1 bunch of celery chopped very fine
2 tablespoons butter
2 tablespoons flour
j4 cup milk
*/ 2 cup white wine
1 tablespoon curry powder
Breadcrumbs, salt and pepper
Simmer the celery in a little water. Saute veal and Brazil
nuts in butter, being careful not to burn the nuts. Make cream
sauce, melting the butter, blending the flour, adding liquids and
seasonings. Stir in veal, celery, and nuts and transfer to shallow
casserole, cover with breadcrumbs, dot with butter, bake in medium
oven (360) for about 45 minutes. Serve 4.
FISH CURRY.
4 large onions 6 cups fish stock or water
1 large sour cooking apple 3 large tomatoes
3 teaspoons raisins 1 banana
1 cup rice 3 Ibs. fish halibut, shrimps,
*/2 cup chutney lobster or scallops; any fish
2 to 3 heaping dessert spoons which does not fall apart
curry powder easily
The onions are first fried in slices and then chopped. Incidentally
here is a point of great significance. If you fry your onions
before you chop them, you retain all their flavour, and there is
not any danger of their burning up in little pieces). The tomatoes
are peeled and the seeds removed, the apple is fried and chop-
ped, and a banana is fried and mashed. These, together with the
93
raisins, are placed in an aluminium or enamel pot. The fish stock
(or water) is added, and the mixture is simmered for 3 hours or
until it thickens, when the chutney and curry powder are added,
and it is allowed to simmer for 10 minutes longer. In the mean-
time the fish has been cooked (the halibut fried, and the shrimps
or lobster boiled), and it is added to the curry mixture and al-
lowed to simmer for a few minutes.
Chicken curry is made in the same way, substituting chicken
for fish and chicken stock for fish stock. The pieces of chicken
are fried to a nice brown, but not thoroughly cooked, and are add-
ed to the curry after it has been simmering for 2 hours, and allow-
ed to simmer for the third hour in the mixture.
All curries are much better if prepared the day before and
reheated.
SPANISH RICE
4 slices bacon 1 cup rice
2 large onions, sliced 1 tin tomatoes (or fresh 3 ozs)
1 section garlic 1 tin tomato paste
Salt and pepper Cheese grated
Paprika Green peppers, sliced.
Cut bacon into about 1 in, pieces and place in frying pan. When
partly cooked add onions, green peppers and garlic. When nicely
browned add tomatoes, tomato paste and seasoning and allow to
simmer for about 15 minutes. Combine with cooked rice and
place in baking dish, sprinkle cheese on top and put in moderate
oven for about half an hour.
WHITE CURRY
1 chicken 2 cups chicken stock
1 tablespoon flour 1 cup cream
1 tablespoon butter Cayenne pepper
2 pieces ginger Parsley
4 green Peppers Rice
Steam a young chicken for 3/ 4 hour, and when thoroughly
cooked separate the meat from the bones, cut into fairly large
pieces, and make a sauce by the following method:
(a) Melt the butter in a saucepan over the fire, then add the
flour and one cup of the liquid left in the pan in which
the chicken was steamed. Stir well together until it comes
to the boil.
94
(b) Then slice the green peppers and the ginger and add to
them 1 cup of chicken stock. Boil for 20 minutes. Remove
from the fire and strain through a sieve and add to the
mixture above (a).
Pour in the cream slowly, stirring all the while, and then pour
the mixture over the chicken kept very hot in a covered dish.
Sprinkle the whole with cayenne pepper and chopped parsley, and
serve with rice which has been well washed and steamed.
WHITE SHRIMP CURRY
2 tablespoons flour 1 teaspoon white pepper
^ bottle milk Red pepper
*4 bottle cream Salt
2 l /t Ib. shrimps Rice
1 tablespoon butter
Put one tablespoonful butter into a stew pan, melt, and add 2
tablespoonfuls flour. Stir about 5 minutes, then add l / 2 bottle milk
and ]/4 bottle cream.
Stir until it boils, then add 1 teaspoonful white pepper, or
more, a little red pepper, and salt. Stir well. Then add' 2^ Ib.
shrimps.
Cook on slow fire for about 20 minutes.
Serve with rice.
ENGLISH CHI IV A
Wedgwood, Susie Cooper*
? V Paragon
STUART CRYSTAL
ANTIQUE SILVER
**.
*<
95
TO KEEP YOUR
BATHROOM
AND KITCHEN
SHINY 6-
SPOTLESS.
MIRRO
THE MODERN CLEANSER
REMOVES GREASE
IN 10 SECONDS!
CLEANS EVERYTHING
WITHOUT SCRATCHING!
Obtainable at all hading
HUMPHREYS BOYLE & CO., LTD.
Sole Agents.
It is not altogether easy to lay down any hard and fast rules
for the making of sukiyaki, as one must use one's own judgement
as regards quantities and flavouring; tasting the mixture fre-
quently, and adding or withholding ingredients until the required
flavour is obtained.
It is not necessary to have a charcoal brazier for cooking, as
an electric hot point or spirit stove will do equally well, provided
that it be large enough to take a wide shallow pan, similar in shape
to a small preserving pan.
The meat (which should be either chicken or beef) should be
cut up into small thin pieces, and the vegetables sliced ready for
use. As the sukiyaki is cooked in the dining room in full view of
the guests, who often take part in the process, care should be taken
to see that the uncooked food is presented as attractively as pos-
sible. In addition, have at hand a basin of soft sugar, a small jug
of soya sauce, and another of beef tea or chicken soup.
The pan should be placed over the fire and rubbed well with a
piece of chicken, or beef, fat, which is then allowed to melt in the
pan. (If desired, olive oil may be used instead). When this has
been done, put in a liberal supply of sliced onions, and wait until
they are semi-cooked before adding the other ingredients. Keep
them moving with a wooden chopstick or fork. Next add the chic-
ken or beef, a little salt, soya sauce, and, if necessary, a small
quantity of the soup. Push the mixture about in the pan so that
everything is cooked evenly, then add the vegetables little by little.
Bamboo shoots, mushrooms, and shredded Chung Tung cabbage are
particularly good. Taste frequently, adding more salt, sugar, or
sauce as required.
When all is thoroughly cooked, one may break eggs in to the
pan and poach them in the sauce, though many prefer to break
the egg into the individual bowl of rice, which is served to each
person, and heap upon it the hot sukiyaki which rapidly cooks it.
96
The Japanese do not mix the sukiyaki and the rice together
but serve separate bowls of each.
However the average "foreigner" perfers to take it in one bowl,
when the rice becomes saturated with the sauce and is very savoury.
The rice should be kept piping hot in a covered pot, and the bowls
frequently replenished.
It is essential that the sukiyaki should be eaten very hot, and
this is the reason why the guests gather around the cooking stove,
helping themselves from the bubbling pan. As the contents are
diminished more food and sauce are added, so that there is always
a fresh supply on hand.
And, just a word of warning; you must use chopsticks. A spoon
and fork may be equally effective and perhaps even more so when
wielded by the hand of a novice, but you will lose all the fun of it
if you do not use chopstickes.
Although sukiyaki is always regarded as a typical Japanese
dish, this is not really the case. Like so many things such as the
chrysanthemum and the minature garden, usually associated with
Japan it had its origin in China, and used to be served at the end
of a meal.
97
"AT
BETTER
STORES"
MOST TRULY EXPRESS YOUR SENTIMENTS
EXCLUSIVE DISTRIBUTORS:
GREETINGS & GIFTS CENTRE
131 LEIGHTON ROAD. HONGKONG
COOKERY PARCHMENT
FREEZER PAPERS
SHELF PAPERS
BAKING CUPS
HEAVY WAXED PAPERS
TURKEY PARCHMENT
PLACE MATS
ETC. ETC.
Available from:
THE EVERGREEN
Kowloon Hong Kong.
Or Direct from
The Excl. Distributors:
GREETINGS & GIFTS CENTRE
131 Leighton Road,
Causeway Bay
Hong Kong.
REFRIGERATOR
SMELL?
EYNOlDS WRAP
of Pure Aluminium
is the SOLUTION!
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Available from :
CATHAY PRESS SHOP
Gr. FL, Prince's Bldg.
EVERGREEN
300 Nathan Road,
1 Duddell Street.
Excl. Distributors:
GREETINGS & GIFTS CENTRE
131 Leighton Road,
Causeway Bay
Hong Kong.
Chinese Dishes
ALMOND TEA
l l / 2 cups almonds y z cup uncooked rice
1 cup sugar
4 bitter almonds or y 2 teaspoon almond essence
Blanch and peel almonds and wash rice thoroughly. Soak rice
in boiling water j4 an hour. Grind rice and almonds, with a little
water in stone mill, or put through meat chopper 2 or 3 times. Strain
through cheesecloth bag, using only the liquid.
Cook almond gruel in 1 tin Carnation Cream and ^ tin water,
stirring constantly, when boiling, add sugar and reboil one or two
minutes and serve hot.
BOO LOO GAI
1 young chicken 1 tablespoon soy sauce or
1 tablespoon lard Worcestershire
1 can preserved pineapple
Singe and wash chicken and cut off all flesh. Slice in pieces
convenient for serving. Heat the lard in a frying pan, being care-
ful not to burn it, add the chicken which has been seasoned and fry
until cooked through and brown, about thirty-five minutes. Add
soy and pineapple cut into small pieces and cook slowly fifteen
minutes longer. Remove pineapple and chicken to hot platter.
Thicken gravy with one teaspoon cornstarch or two teaspoons flour.
Pour over chicken and surround with hot rice.
Serve Six.
CHESTNUTS AND TIENTSIN CABBAGE
l /i Ib. chestnuts, shelled and 1 teaspoon salt
blanched 1 teaspoon glutomate
1 Ib. tientsin cabbage, cleaned 1 tablespoon lard
and washed 1 cup stoc k
Par boil cabbage and fry in pan with lard for 2 or 3 minutes.
Add stock, chestnuts, salt and glutomate and cook until soft. Be-
fore serving, thicken with j4 teaspoon of cornstarch mixed with
little water.
98
CHICKEN & CHESTNUTS
1 tablespoon soy sauce 2 tablespoons oil.
1 chicken 1 tablespoon wine
1 onion (sliced) 1 tbls. cornstarch mixed with
1 oz. dried mushrooms 1 teaspoon of water
soaked and cleaned 1 teaspoon of salt
1 piece fresh ginger (chopped) 2 teaspoons of sugar
y* lb. chestnuts, (shelled and 3 cups of water
blanched)
Clean chicken, and cut into small pieces bones and all. Heat
frying pan, add the oil and fry the onion, until brown. Add the
chicken, and mushrooms, and fry. Then add, soy sauce, salt, sugar,
wine, and cornstarch and cook until brown. Put into saucepan add
3 cups water and simmer until tender.
When it is done, there will be about 1 cup of gravy.
CHICKEN WITH WALNUTS
4 l / 2 ozs. chicken fillet (diced) 4 ozs. lard or peanut oil
2 l / 2 ozs. walnut 3>4 tablespoons chicken or
1 tablespoon soy sauce beef stock
1 teaspoon Chinese wine, or 1 teaspoon salt
sherry 3 pieces sliced ginger root
'/4 teaspoon chopped shallots 1 teaspoon cornflour, mixed
A dash of pepper to a thin paste with a little
The white of an egg water
Chicken. Put lard into pan and when it reaches boiling point,
pour in the walnuts, which have been previously shelled, and fry
them in deep fat, until brown and crisp. Then strain over a recep-
tacle. The chicken fillet which has been diced, must be put into
a bowl, containing the white of an egg and the corn flour solution,
then the chicken cubes, until they are evenly coated with the flour.
Par boil the chicken rapidly in boiling oil, then strain off the
oil, in the same way as the walnuts.
Put 1 oz. of oil into the frying pan, and when it is piping hot,
put the prepared diced chicken into it, stiring with a ladle. Then
add the wine, and the seasonings-stock, salt, ginger root, shallot,
soya sauce, beanflour, and a dash of pepper. (The seasonings should
first be prepared in a small bowl) and mixed thoroughly. Then pour
in cooked walnuts. Stir briskly for a few minutes, not too long
so as to avoid over-cooking. Fry them until the evenness of
absorption of the gravy is attained.
Now the dish is ready to be served.
99
Chinese Dishes
ALMOND TEA
l l / 2 cups almonds l / 2 cup uncooked rice
1 cup sugar
4 bitter almonds or % teaspoon almond essence
Blanch and peel almonds and wash rice thoroughly. Soak rice
in boiling water y 2 an hour. Grind rice and almonds, with a little
water in stone mill, or put through meat chopper 2 or 3 times. Strain
through cheesecloth bag, using only the liquid.
Cook almond gruel in 1 tin Carnation Cream and ^ tin water,
stirring constantly, when boiling, add sugar and reboil one or two
minutes and serve hot.
BOO LOO GAI
1 young chicken 1 tablespoon soy sauce or
1 tablespoon lard Worcestershire
1 can preserved pineapple
Singe and wash chicken and cut off all flesh. Slice in pieces
convenient for serving. Heat the lard in a frying pan, being care-
ful not to burn it, add the chicken which has been seasoned and fry
until cooked through and brown, about thirty-five minutes. Add
soy and pineapple cut into small pieces and cook slowly fifteen
minutes longer. Remove pineapple and chicken to hot platter.
Thicken gravy with one teaspoon cornstarch or two teaspoons flour.
Pour over chicken and surround with hot rice.
Serve Six.
CHESTNUTS AND TIENTSIN CABBAGE
% lb. chestnuts, shelled and 1 teaspoon salt
blanched 1 teaspoon glutomate
1 lb. tientsin cabbage, cleaned 1 tablespoon lard
and washed 1 cup stoc k
Par boil cabbage and fry in pan with lard for 2 or 3 minutes.
Add stock, chestnuts, salt and glutomate and cook until soft. Be-
fore serving, thicken with / 2 teaspoon of cornstarch mixed with
little water.
98
CHICKEN & CHESTNUTS
1 tablespoon soy sauce 2 tablespoons oil.
1 chicken 1 tablespoon wine
1 onion (sliced) 1 tbls. cornstarch mixed with
1 oz. dried mushrooms 1 teaspoon of water
soaked and cleaned 1 teaspoon of salt
1 piece fresh ginger (chopped) 2 teaspoons of sugar
YZ Ib. chestnuts, (shelled and 3 cups of water
blanched)
Clean chicken, and cut into small pieces bones and all. Heat
frying pan, add the oil and fry the onion, until brown. Add the
chicken, and mushrooms, and fry. Then add, soy sauce, salt, sugar,
wine, and cornstarch and cook until brown. Put into saucepan add
3 cups water and simmer until tender.
When it is done, there will be about 1 cup of gravy.
CHICKEN WITH WALNUTS
4)4 ozs. chicken fillet (diced) 4 ozs. lard or peanut oil
2^ ozs. walnut 3)4 tablespoons chicken or
1 tablespoon soy sauce beef stock
1 teaspoon Chinese wine, or 1 teaspoon salt
sherry 3 pieces sliced ginger root
% teaspoon chopped shallots 1 teaspoon cornflour, mixed
A dash of pepper to a thin paste with a little
The white of an egg water
Chicken. Put lard into pan and when it reaches boiling point,
pour in the walnuts, which have been previously shelled, and fry
them in deep fat, until brown and crisp. Then strain over a recep-
tacle. The chicken fillet which has been diced, must be put into
a bowl, containing the white of an egg and the corn flour solution,
then the chicken cubes, until they are evenly coated with the flour.
Par boil the chicken rapidly in boiling oil, then strain off the
oil, in the same way as the walnuts.
Put 1 oz. of oil into the frying pan, and when it is piping hot,
put the prepared diced chicken into it, stiring with a ladle. Then
add the wine, and the seasonings-stock, salt, ginger root, shallot,
soya sauce, beanflour, and a dash of pepper. (The seasonings should
first be prepared in a small bowl) and mixed thoroughly. Then pour
in cooked walnuts. Stir briskly for a few minutes, not too long
so as to avoid over-cooking. Fry them until the evenness of
absorption of the gravy is attained.
Now the dish is ready to be served.
99
CHOW FAN
1 Ib. shrimps 2 ozs. spring onion
% lean roast pork 4 teaspoons soy sauce
4 eggs 2 teaspoons shou shing wine
2 teaspoons oil
Ij4 Ibs. cooked rice
Steam and remove shells from shrimps.
Cut pork into cubes.
Cut spring onions into small pieces (Prepare sauce). Put oil
in frying pan and heat, add beaten eggs to this, and scramble,
stirring constantly. Add the cooked Rice, stir vigorously, breaking
up lumps of rice and adding little more oil, and stirring until all
the rice is coated. Then add roast pork, shrimps, and spring onions,
and finally the sauce, mix well and serve.
CRAB OMELET (Chinese)
6 whole eggs beat ^ teaspoonful salt
6 small crabs cooked in boiling water or 1 tin crab. Take out
the meat.
l / 2 onion chopped.
YI Ladle fat or oil made hot, fry onions then add crab meat
with 2 teaspoonful Shoa Shing Wine, 1 teaspoonful Soy Sauce. Put
small quantity of oil or fat in pan and scramble 6 eggs, add y 2 ladle
of soup. Put in the crab mix well and fry together for a minute
or two.
FILET BEEF ROLLS
'l'/2 Ibs filet steak
4 Ib. chopped onions
teaspoons wine
soya sauce
salt
cornflour
Cooked -> 2 sma ^ carrots cooked
tablespoons mushrooms
bamboo shoots Mix well.
celery (raw)
METHOD :
Cut filet beef into thin slices and beat out thinly. Mix all
ingredients with the sauce etc., then place a small portion inside
slice of beef and roll up keeping tight with a toothpick.
Put y 2 ladle of fat into a pan and make hot. Put in beef rolls
and fry brown. Pour off excess fat and add 2 teaspoons Shoa
bhmg Wine, 2 teaspoons soya sauce and cook 3 - 5 minutes. Remove
toothpick.
100
HAU TUNG (dumpling)
1 measure cup flour 2 small eggs
Beat the eggs, slighly mix into flour, knead into dough and
leave to rise 15 minutes (cover with damp cloth). Knead a little,
roll out, sprinkle with cornflour and repeat cornflour with each roll.
When finished, should feel like rubber sheeting. Fold up in half
and cut into V shapes.
FILLING (prepare before making dough)
y?. lb. minced pork Pinch of ginger
1 slice chopped ham-cooked }4 teaspoon salt
1 teaspoon sesamun oil - (like 3 teaspoons soya sauce
salad oil) 2 teaspoons Chinese wine
Chopped spring onions
3 soaked mushrooms-chopped
6 teaspoons cold water
Mix altogether and add to V shape. Roll with chop stick half
way and pinch ends over. Fry in deep fat golden brown.
RUMP OF PORK (CHINESE STYLE)
2 Ibs. pork rump 3 teaspoons soya sauce
% cup lard 1 teaspoon sesamun oil
2 teaspoons sugar l / 2 stalk Chinese onion
1 large piece ginger 2 teaspoons salt
Method Heat lard in frying pan. Fry rump with ginger and
onion. Then add soya sauce and fry for 5 minutes. Turn into deep
pan, add salt and sugar and about an inch of water. Bring to the
boil and simmer for three hours.
SWEET AND SOUR FISH
Clean fish and cut in honeycomb, across skin add pepper and
salt and little ginger, Shoashing Wine and Soy Sauce and soak
the fish. Cut some dried mushrooms in small pieces, put into boil'
ing water and cook for some minutes. Make pan very hot and fry
fish very crisply in lard.
Sauce for Fish. In hot pea-nut oil fry thinly sliced bamboo
shoots, and onions. Add 3 tablespoons sugar. 1 tablespoon cornflour
dissolved in water. Add sauce in which the fish was soaked,
1 tablespoon vinegar, then cornflour and a little water to wash the
pan.
Last add cooked mushrooms and pour round fish.
101
SWEET AND SOUR PORK.
1 Ib. of loin of pork meat.
2 ozs. bamboo shoots (previously cooked)
1 large red pepper
4 pieces shallots (use only white part)
3 tablespoons sugar
6 tablespoons tomato sauce
1 teaspoon vinegar
^4 teaspoon salt
3 tablespoons chicken or beef stock
*/ 2 Ib. cornflour (use only for pork to be dipped in)
1 teaspoon Soya sauce (to be put on raw meat, before dipping
in cornflour)
1 teaspoon peanut or salad oil.
Cut pork into pieces of convenient size. Cut bamboo shoots
into strips. The white part of the shallot may be cut into pieces,
about 1 inch long, and the red pepper cut in 6 pieces. The red
pepper is largely that of a garnish, and may be eliminated if out
of season. Pour soya bean sauce into bowl with the pork and let
stand for a few minutes. Dip Pork into cornflour seeing that it is
evenly covered. Put the pork into a pan containing plenty of very
hot deep fat and fry until pork becomes brown. When nearly brown,
add bamboo shoots. Drain off the fat by pouring it and the ingre-
dients (pork and bamboo shoots) through a strainer over a recep-
tacle, allowing the pork etc. to remain, while the gravy is being
prepared. In cooking gravy, use a chinesepan if possible, if not,
use frying pan. In this pan put a small quantity of oil, and when
hot, put in the red pepper and shallots first, stirring them with a
ladle, then add the tomato sauce, and other ingredients, with the
exception of the teaspoon of oil. When the gravy begins to thicken,
put in the fried pork and bamboo shoots; stirring briskly to obtain
an even distribution. When the cooking is nearly completed add
the teaspoon oil, to give it a lustrous appearance. It is now ready
to be served.
For this dish the quality of pork is important. Loin is best.
It should be served at once after cooking otherwise it loses its
crispness. All weights refer to cut up ingredients.
102
SWEET AND SOUR PORK WITH PINEAPPLE
l*/ 2 Ibs. lean pork,, cut in strips 2 ins. long and y 2 inch wide.
2 tablespoons fat
2 tablespoons cornstarch l / 4 cup water
y 2 teaspoon salt J4 CU P brown sugar
1 cup pineapple juice ^ CU P vinegar
34 cup green peppers cut in 1 tablespoon soya sauce
strips
1 No. 2 can pineapple chunks
l /4 cup thinly sliced onion
METHOD: Brown pork slightly in hot fat. Add water and
cook slowly 1 hour. Combine the brown sugar, cornstarch, salt,
vinegar, pineapple juice, soya sauce and mix. Cook until slight-
ly thick, stirring constantly. Pour over hot cooked pork, let stand,
at least 10 minutes. Cook green peppers and onions a little before
adding to the sauce.
Cook only 2 or 3 minutes, serve with hot fluffy rice.
TUNG KWA CHUNG
First cut round top of Tung Kwa (wax gourd) and clean out
centre of seeds and pulp, Then fill up with the following cooked
ingredients.
1. Peas 5. Some chicken
2. Shrimps 6. Lin Tse (lotus seeds)
3. Lean pork 7. Fat Tsoi (dried seaweed)
4. Mushrooms
Next add a little water, into tung kwa, (to make gravy). Put
top back on tung kwa and steam for 2 l / 2 hours as you would a
pudding.
VEGETABLE CHOP SUEY
3 tablespoons fat or oil y 2 Ib. pork or beef (cut into
1 cup cabbage (shredded) strips)
2 large onions (chopped.) 4 large outside stalks celery
% teaspoon pepper (cut into match sticks)
1 teaspoon salt or 2 teaspoons
soy sauce.
METHOD
1. Melt fat (2 tablespoons) or heat oil in frying pan over low
fire. Add mushrooms, cover and fry gently for 10 minutes.
2. Add cabbage, celery, onions, salt and soy sauce and pepper
sprinkle on water, now and then, enough to avoid getting
brown. Keep on stirring with spatula until tender and turn
into a bowl or any container.
3. Melt the remaining 1 tablespoon fat in the pan and fry the
meat until light brown, then pour in the cooked vegetables
and mix together for a while before serving.
103
NEXT TIME YOU'RE OUR WAY . . .
. . . we'd like to show you the 'ENGLISH ELECTRIC' Food
Mixer; partly because we rather enjoy demonstrating it, but
mainly because we think you'll be amazed as we were
at the amount of work it saves. It will beat, blend, mix,
mash or cream, and, with extra attachments,
mince meat and juice fruit. It does all
these things in a fraction of the
normal time, and gives you a chance
to get on with something else.
Do come and see for yourself.
'ENGLISH ELECTRIC'
fbott mixer
-at-
Sole Agents :
THE JARDINE ENGINEERING CORPORATION, LTD.
14-16 REDDER STREET TEL 38081
ASPIC
Many beautiful and delicious dishes may be prepared en aspic.
2 cups of Meat Essence make a perfect aspic. Rich meat, poultry,
or fish stock combined with granulated gelatine (1 tablespoon
gelatine to 1 cup liquid) is very satisfactory.
TO CLARIFY STOCK: It is the clarify of the jelly that gives
aspic its particular splendor. When the stock that is to be used
has been properly seasoned and the gelatine has been added, the
following method is used to clarify it: Beat 2 egg whites until foamy.
Add */ 2 teaspoon wine vinegar, and 1 teaspoon cooking brandy.
Stir this mixture into the stock and heat to the boiling point.
Remove from the fire quickly and pour the stock through a double
thickness of cheesecloth or a clean dish towel. If the jelly is pale,
add a little coloring.
A FEW HINTS ON MAKING JELLIES
1. Either soak the beef extract or gelatine in a small amount
of cold liquid, then add boiling liquid and stir till dissolved,
or soak gelatine in a small amount of cold liquid for 5
minutes to soften, in the proportion of ^ gill f liquid to
y 4 oz. gelatine, then stir over boiling water till dissolved.
Add remainder of liquid required according to recipe. The
latter method is preferable when any citrus juices form the
remaining liquid.
2. When whipping a jelly or making a mousse you will save
time if you place whipping bowl in a bowl of cracked ice
before starting to whip.
3. Do not fold in flaked fish,' diced meat or vegetables, or diced
fruit until jelly is starting to congeal. If you do, the fresh
fruit will float to the top and the fish, meat or tinned fruit
will sink to the bottom of the mould.
104
4. When making a pattern, coat sides of mould with jelly.
Arrange ingredients in the desired design and put in a
cold place to set. Keep the remaining jelly in a warm
place so that it does not set firmly before, the design is
completed.
5. To unmould jelly, loosen the mixture gently round the top
edge. Dip mould in warm water to the depth of the savoury
or sweet. Remove at once. Shake mould. Place serving
dish on top and invert, holding dish tightly against the
mould. Shake gently.
BASIC CREAM SAUCE
A versatile gem for any cook.
Stow it away, lasts from Saturday to Saturday. Cover with
perforated wax paper (to let out steam) and keep scum from
forming.
Mix in a frying pan with a fork.
% Ib. of butter l l / 2 teaspoons salt
6 teaspoons flour 4 cups of cold milk
Melt butter and stir in flour, put over heat and add 1 cup of
milk at a time. Stir well, each time between cupfulls, letting it
thicken, cream it. This makes a good cream sauce.
Some of the things it will make:
1. Creamed cauliflower or other vegetables.
2. Add more butter and 3 tablespoons lemon juice for mock
Hollandaise sauce excellent over brocoli.
3. Add y 2 cup grated cheese and pour over slightly cooked
cabbage.
4. Embellish Hollandaise sauce with 1 teaspoon chopped
parsley and 2 boiled eggs (chopped largish) on top of whole
boiled fish.
5. Potatoes O'Brien. Add chopped pimientO' peppers, 1 small
chopped saute'd onion to sauce and mix with cold, sliced
boiled potatoes. Bake 350 for 20 to 30 minutes.
6. Potatoes au gratin, add cheese in layers to cubed boiled
potatoes, top with cracker crumbs (rolled coarsely). Dot
with butter and sprinkle more cheese and bake 350 for
30 minutes.
105
7. Do the same as above. Use macaroni which has been boiled
instead of potatoes. The secret to making good macaroni
with cheese is: Don't over -cook macaroni and wash it in
cold water after cooking and before combining cream sauce.
Thin cream sauce a little with more milk. Don't use tinned
milk.
8. Creamed tuna on toast, stripped with bacon.
9. Cream black mushrooms on fried bread stripped with bacon.
10. Chicken a la King. Add sliced chicken and chopped
pimiento peppers to cream sauce. Serve in patty shell or
on buttered toast, sprinkle with chopped, fried chicken skin.
11. Fish Pie. Add 2 chopped (large) boiled eggs and large
sliced, boiled white fish, top with cracker crumbs; dot with
butter, bake at 350 for 20 minutes.
Bread Sauce
1/3 cup fine stale breadcrumbs ^ teaspoon salt
y 2 cup coarse stale breadcrumbs 2 cups milk
Few grains cayenne 3 tablespoons butter
1 onion stuck with 6 cloves
Scald milk in double boiler 30 minutes with fine bread-
crumbs and onions. Remove onion, add salt, cayenne, 2 tablespoons
butter, and sprinkle with coarse breadcrumbs browned in remain-
ing butter. This sauce should be almost as thick as mayonnaise.
CHEF'S VERSION
French dressing, 3 tablespoons Potatoes, sliced thin, 2 cups
Prepared mustard, 1 teaspoon Tomatoes, 2 medium
Salt, ^ teaspoon Luncheon meat, cut in thin
Garlic clove, >4 strips. 1 cup
Salad greens, torn in small Swiss cheese, cut in thin strips,
pieces, 3 cups l / 2 cup
Combine French dressing, mustard, salt and garlic clove in
small jar; cover and shake well. Place salad greens in salad bowl.
Cut potato slices into fourths and tomatoes lengthwise into thin
wedges. Heap potato slices in center of greens; surround with
mounds of tomato slices, meat and cheese. Shake dressing again;
remove garlic clove and pour over potatoes. To serve toss all
together lightly. Makes 6 servings.
106
CREAM SAUCE
2 tablespoons butter ^ teaspoon salt
2 tablespoons flour /8 teaspoon white pepper
1 cup scalded cream 1 teaspoon chopped scallion or
1 teaspoon chopped parsley onion.
Melt the butter. Stir in flour and when thoroughly blended,
add cream, scallions, salt, pepper, and parsley. Stir over low heat
until the sauce is very thick.
FRENCH DRESSING
1 teaspoon sugar 2 tablespoon lemon juice
y 4 teaspoon salt 2 tablespoons vinegar
y 2 teaspoon dry mustard y 2 cup salad oil
y 2 teaspoon paprika
Put ingredients in jar; cover and shake well before using.
GOLDEN PRUNE SALAD
Prunes, cooked, 20 Mayonnaise, 1 tablespoon
Oranges, seedless, 2 Salt, % teaspoon
Carrot, grated fine, */ 2 cup Red apple, 1
Lettuce
Have all ingredients well chilled. Pit the prunes. Peel and
section oranges, holding over bowl to catch juice. Combine carrot,
mayonnaise and salt; add orange juice, blend. Fill each prune
with 1 teaspoon of carrot mixture. Cut unpared apple into 20
lengthwise slices, removing core. On each plate arrange 5 prunes
in center on bed of lettuce, surround with 5 orange sections alternat-
ing with apple slices. French dressing is good with this. Makes
4 servings.
GREEN MAYONNAISE
Prepare Mayonnaise. Add 1 teaspoon chopped parsley. 1
teaspoon chopped chives, and 1 or 2 drops of green vegetable colouring.
HOLLANDAIS SAUCE
% cup butter 1 tablespoon wine vinegar
2 egg yolks y^ teaspoon salt
Melt the butter in the top of a double boiler. Add the other
ingredients, stirring constantly until the sauce thickens. This is a
fairly tart hollandaise. Less vinegar may be used for a milder flavor.
107
ITALIAN HERB SAUCE
1 teaspoon chopped parsley 1 teaspoon olive oil
1 teaspoon chopped shallots 1 teaspoon cornstarch
(or tiny onions) 1 teaspoon butter
1 clove of garlic, chopped fine }/ 2 teaspoon salt
y 2 cup chopped mushrooms l /^ teaspoon black pepper
y 2 cup white wine (dry)
Simmer the parsley, shallots, garlic, and mushrooms in the
wine for 20 minutes. Add oil, salt, and pepper. Mix the butter
and cornstarch and gradually stir into the sauce. Simmer for a
moment longer.
MAITRE D. HOTEL or PARSLEY BUTTER
Yt cup butter y 2 tablespoon finely chopped
l / 2 teaspoon salt parsley
l /s teaspoon pepper ^ tablespoon lemon juice
Work butter with small wooden spoon until creamy add salt,
pepper, and parsley, then lemon juice very slowly.
HORSE RADISH SAUCE
4 tablespoons grated horse ^ teaspoon salt
radish Pinch of cayeme
l l / 2 tablespoons vinegar ^ cup cream
Mix first 4 ingredients, then add cream beaten stiff.
MAYONNAISE
1 egg yolk 1 teaspoon wine vinegar
l / 2 teaspoon salt (or lemon juice)
% teaspoon white pepper 1 cup olive oil
Combine egg Yolk, salt, pepper, and vinegar or lemon juice in
a deep bowl. Add the Olive oil drop by drop, beating constantly
until the sauce is thick and all the oil has been used. If the sauce
tastes too oily, add more vinegar or lemon juice. Recommend
the use of a silver fork or spoon for mixing. It is more easily and
quickly made, however, with a rotary (hand or electric) beater. The
secret is in adding the oil very slowly.
108
LADY'S FINGERS SALAD (Portuguese)
l / 2 Ib. lady's fingers, scraped and boiled until soft and cooked
Drain, and cut into pieces, about 1 inch long or less using a sharp
knife. Add to above, the juice of 1 lemon or 1 dessert spoonful of
malt vinegar.
Add 1 teaspoonful sugar
1 dessertspoon olive or any salad oil.
Mix slowly but throughly, and allow to stand for 30 minutes,
before serving.
MAYONNAISE BASE DRESSINGS
1. Russian dressing Start with a mayonnaise base amount
depending on quantity of dressing you require. Thin
mayonnaise to pouring consistency with salad oil then
add just enough catsup or chili sauce to flavor plus a dash
of sugar, salt, and pepper.
2. Herb Dressing Start with a mayonnaise base as above
only thin mayonnaise to the consistency of whipping cream.
Then flavor with catsup or chili sauce, several drops of
vinegar, Worcestershire sauce, tobasco sauce, and. any spices
such as thyme, marjoram, sage, etc. that you may have in your
cupboard. Also add sugar, salt, and pepper.
3. Thousand Island Dressing To one cup of mayonnaise add
% cup chili sauce, 2 hard - boiled eggs chopped, 1 dill
pickle chopped, less than i/ 3 cup chopped celery, half
green pepper minced and 1 small onion minced.
POTATO SALAD
(Basic Recipe)
Cooked potatoes, cut in y 2 inch Salad oil, 2 tablespoons
cube, 3 cups Vinegar, 2 tablespoons
Celery, chopped, l / 2 cup Salt, 1 teaspoon
Onion, chopped fine, Salad dressing, mayonnaise or
3 tablespoons mayonnaise-type, % cup
Lettuce
Place potatoes, celery and onion in bowl. Combine salad oil,
vinegar and salt; pour over potatoes. Toss lightly with fork until
well mixed; chill for several hours. Just before serving add salad
dressing; mix gently with fork until potatoes are thoroughly coated.
Serve in lettuce - lined bowl with extra salad dressing for those
who'd like more. Makes 4 to 6 servings.
109
FIVE TASTY VARIATIONS:
Parsley: Add Vs cup chopped parsley to the potatoes along
with the celery and onion.
Celery Seed: Add 1 cup diced cucumber and 2' chopped hard-
cooked eggs to the potato - celery mixture before
combining with salad dressing.
Spicy Tomato: Add 1 cup cooked peas to the potatoes with celery
and onion. Combine 3 tablespoons tomato sauce
and 2 tablespoons salad dressing; use in place of
plain salad dressing.
Mexican: Use 2 cups potatoes and add 1 cup whole kernel
canned or fresh-cooked corn, ^ cup chopped green
pepper and yb teaspoon chili powder with celery and
onion. Add 2 tablespoons chopped pimientos before
combining mixture with salad dressing.
SALAD DRESSING
1 heaped teaspoon cornflour
2 tablespoons evaporated milk
1
1
3
Vinegar
Salad oil
teaspoon condensed milk Pepper
yolk egg Salt
teaspoons mustard Pinch of sugar
Mix cornflour, mustard, and milk, cook, add yolk, vinegar,
pepper, salt and lastly salad oil.
SAUCE SOUBOSE (ONION SAUCE)
Take 6 large onions, peel and blanch for 5 minutes in boiling
water, after which they should be washed and left in cold water
for y 2 an hour. Slice the onions thin, and put them in the top of
a double boiler. Pour in enough chicken stock, to cover them and
set the saucepan on to simmer. Keep a cloth soaked in water round
the edge of pan to keep the steam in. While the onions are cooking,
prepare a nice Bechamel Sauce (white sauce made with milk).
Have as much sauce as you have onions on the stove. Pour your
cooked onions into the white sauce and rub the mixture through a
very fine sieve, and add a generous lump of butter, pepper and salt
to taste, beat lightly, pour back into your double boiler, and set it
in the hot water section to heat UD.
110
VELOUTE SAUCE
2 tablespoons butter % teaspoon salt
3 tablespoons flour Few grains pepper
1 cup (heated) veal or i/ 3 cup cream
chicken stock
Melt butter, add flour and seasonings, and stir until well
blended. Add stock slowly, stirring all the time. Bring to boiling
point, boil 2 minutes and add cream. If liked, replace part of stock
with white wine.
SALAD COMBINATIONS
1. Grated raw carrot &
raisin (pineapple if
desired)
2. Coleslaw
3. Cabbage & cheese
4. Stuffed tomato
5. Mixed vegetable
6. Asparagus & egg
7. Cottage cheese and
pineapple
combine and mix with mayonnaise.
Chopped Cabbage mixed with mayon-
naise, drop or two of vinegar, sugar,
salt, and pepper. Top with paprika.
Sliced cabbage served with Russian
dressing combined with Roquefort or
Blue Cheese.
Stuff with either tuna fish, chicken, or
crab meat mixed with mayonnaise.
Cottage cheese may also be used.
Salad should be topped with a sprig
of parsley.
It is best at least three vegetables are in
this type of salad; therefore combine
string beans, peas, carrots, corn or
tomatoes. Mix with mayonnaise ur
Russian dressing or serve with dres-
sing on side. A slice of hard-boiled
egg may be used to garnish.
Combine asparagus spears with sliced
hard - boiled egg and serve with
mayonnaise or Russian dressing.
Combine and top with maraschino
cherry or paprika. Serve with mayon-
naise or Russian dressing.
Ill
8 Waldorf
9. Apple, banana
pineapple
and
10. Banana & nut
11. Pear & cheese
12. Grapefruit
orange
and
13. Tossed green salad
Combine apples, celery, and chopped
nuts. Mix with mayonnaise. Top with
maraschino cherry.
Mix with mayonnaise and flavor with
salt and pepper. Top with paprika.
Half a banana with chopped nuts (pre-
ferable walnuts), top with mayonnaise.
Half a pear and fill with either cottage
cheese or cream cheese and top with
a maraschino cherry. Serve with
mayonnaise or Russian dressing.
Take grapefruit and orange segment
and lay alternately. Serve with French
dressing.
Combine lettuce, quartered tomatoes,
chopped celery, radishes, and onion if
desired. Mix with French dressing,
Herb dressing, or Russian dressing.
MOLDED SALADS.
1. Jello Take lime, yellow, or orange jello and prepare according
to the directions on the package. After it has begun to
jell combine it with fruit cocktail or grated carrots and
pineapple and put it in a mold to freeze in the ice box
or refrigerator.
When ready to serve line your plate or plates with
lettuce and unmold salad on to it unmold salad by
placing bottom of container in warm water or by turning
over on desired plate and placing a steaming cloth on
container. It will also help if you loosen the edges with
a straight knife.
112
Fresh
on your Table
Welcome this
visitor from
overseas the
Aristocrat of the
Breakfast Table.
Here's a
marmalade with
tender, thick-cut
peel. Ask at your
local store for
OLDE ENGLISH
Marmalade
Jardine, Matheson & Co. Ltd., Hong Kong
OHIVERS SONS LTD., HISTON, CAMBRIIMJB. ENGLAND
APRICOT SOUFFLE
1 large tin apricots ^ teacup stale breadcrumbs
l /i teacup chopped nuts Sugar to taste
Pinch of salt l / 4 teaspoon ground cinnamon
1 dessertspoon lemon juice 2 eggs
Drain apricots, retaining syrup. Press fruit through a sieve.
Mix together with crumbs, nuts */ 2 teacup apricot syrup, 1 to !*/
teaspoons sugar, salt and cinnamon. Add lemon juice and the grated
rind of a lemon as well, if liked. Separate eggs, Beat yolks till
thick, and stir into mixture. Beat whites till stiff. Fold in. Pour
lightly into a greased dish. Stand in a baking tin containing
enough hot water to come half way up the side of the dish. Bake
in a moderate oven, 350 deg. F. (Regulo 3), until firm.
For four persons.
Serve with cream.
BAKED APPLES IN MERINGUE
4 cooking apples 2 egg whites
4 tablespoons sugar Dates
Peel and core apples, stuff centres with dates. Beat egg whites
until stiff and gradually add sugar, beating well. Stand apples on
a greased baking tray and cover each apple with meringue. Bake
in a moderate oven (325 F. gas or 375 F. electric) for 45 minutes.
BAKED LEMON PUDDING.
l /4 teaspoon salt 2 egg whites
y 2 cup granulated sugar 2 egg yolks
1 tbs. grated lemon rind 2 tablespoons lemon juice
2 tablespoons melted butter 3 tablespoons flour
^4 cup granulated sugar 1 cup milk
Heat oven 350 F. Add salt to egg whites and beat until moist
peaks form. Gradually add sugar, beating until stiff. Beat up egg
yolks with lemon rind, juice and melted butter. Stir in ^ cup
sugar mixed with flour, and add milk. Fold into beaten egg whites.
Pour into greased 1 qt. casserole, set in pan containing y 2 inch hot
water and bake 55 minutes, or until tirm on top and browned.
As pudding bakes, it separates into bottom layer of lemon sauce
with fluffy cake-like layer on top. Serve chilled or slightly warm.
Makes 4-6 servings.
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BASIC EASY CUSTARD.
Use double boiler.
Combine dry ingredients in top of double boiler.
' 2 / 3 rds cup sugar j4 teaspoon salt, 6 tablespoon flour stir.
Add 2 cups of milk (slowly) then stir in 2 to 3 beaten
egg yolks, cook over boiling water (stirring all the time) until it
thickens, then take off and add l3/ 4 teaspoons vanilla and a
generous lump of butter.
Stow it away (Keep 7 days) in different size dishes for
preparing the following puddings:
Cover with pricked wax paper to keep skin from forming.
My own trifle (make same day, while custard is hot!) leave
overnight and eat any day after. It keeps!
For each person make this little circle of different flavours.
Follow the procedure across a big dish:
A slice of stale cake (I buy jelly roll or any cheap sponge
cake, or lady's fingers).
Dampen each slice with sherry; around it put a couple chunks
of pineapple, 2 pieces of tinned pear, a couple of hunks of banana
(omit if keeping more than one day) a couple of pieces of cut-up
marshmallow.
A couple of sliced maraschino cherries and dot about with red
currant jelly. When all the required "servings" are arranged across
the bottom of the dish, pour over all a fairly generous! layer of
hot (slightly thinned) custard. Cover with pricked waxpaper and
put in frig, over-night. Serve with whipped cream or table cream.
This can be varied with different kinds of fruits apple sauce is
good and so are nuts.
BASIC CUSTARD SAUCE VARIATIONS.
Five puddings made from one batch of basic custard to be used
different nights over the period of a week.
1. Chocolate custard:
Serve in high champagne glasses. Add % to 1 teaspoon Baker's
chocolate dissolved in a little tinned milk, top with Nestle's whipped
cream, or whipped cream and a cherry.
2. Banana Nut Custard:
Mash one ripe banana with a fork, add a few drops of lemon
juice (to keep banana from turning black). Fold into custard,
sprinkle top with chopped walnuts.
114
3. Pineapple Fluff:
Mix crushed pineapple into custard, whip white of one egg stiff
add a little sugar and fold into custard mixture light as a feather!
The above "folding in whites" works wonders for a variation of
the chocolate pudding, especially when bitter chocolate is used.
With bitter chocolate, use more sugar.
4 Thin slightly and serve on top of stewed fruits. Custard should
be warm.
5. Add orange juice and top with slices of peeled orange.
BANANAS AU RUM
Cut bananas in slices and soak them in rum for 1 hour, put
them in a well buttered fire proof dish, pour the rum over them
and sprinkle with brown sugar. Stir lightly with a fork, and bake
in a moderate oven for 20 minutes.
Serve hot or cold.
BOMB COQUELIN
(SOMETHING DIFFERENT IN CHESTNUT PUDDING)
2 Ibs. chestnuts y^ Ib. butter or margarine
4 squares chocolate y 2 Ib. castor sugar
Keep a little butter and sugar to mix with chocolate when the
latter is being melted. Boil and skin chestnuts and pass care-
fully through a hair sieve. Cream butter and sugar, mix well with
chestnut puree. Grease ice tray and put mixture in freezing for
not more than 2 hours. Turn out on serving dish and pour over
it the melted chocolate and serve. This can be cut in slices like a
cake.
BAKED ORANGES WITH CRANBERRIES
Seedless oranges, 4 medium Sugar, \y 2 cups
Fresh cranberries, washed, 1 cup salt, dash. Water, 1 cup.
Lemon juice, 1 teaspoon
Cover oranges with boiling water and cook over medium heat
for 30 minutes; carefully remove from water; cut lengthwise into
quarters; place in 2-quart casserole; add cranberries. Combine
sugar, salt, water and lemon juice in saucepan; stir over low heat
until sugar is dissolved; pour over oranges. Cover and bake in
moderate oven 350 for 30 minutes. Uncover and continue baking
for 30 minutes, basting once or twice; cool. Makes 8 servings
115
CHOCOLATE SOUFFLE
2 tablespoons butter 2 tablespoons water
2 tablespoons flour 6 tablespoons sugar
y 4 cup milk, warmed 3 eggs
2 squares bitter chocolate l / 2 teaspoon vanilla extract
Melt butter and stir in flour. Add warm milk and stir until
well blended. Melt the chocolate in the top of a double boiler. Add
sugar and water and stir until smooth. Combine the mixtures.
Separate the yolks from the whites of eggs and beat the yolks
thoroughly. Add them to the chocolate mixture. Add vanilla. Beat
the egg whites stiff and fold in carefully. Bake in a buttered
casserole 20 minutes in 350 F oven. The casserole should be set in
a pan of hot water. A French souffle should not be dry, but if a
drier souffle is preferred, bake 5 to 10 minutes longer. Powder with
sugar and serve plain or with whipped cream. It cannot wait. This
dessert can easily be made even if the hostess is the cook. Pre-
pare the souffle ahead of time except for beating the egg whites.
Just before dinner is served add the stiffly beaten egg whites and
bake during dinner time.
CHRISTMAS PUDDING
1 Ib. raisins 1 lb. brown sugar
1 lb. currants 3 / 4 lb. suet (chopped)
1 lb. sultanas 2 large grated apples
1 lb - P eel Rind and juice of 2 lemons & 2
2 cups flour oranges
6 e &gs Spice mixed to taste
# lb. bread crumbs Few drops of almond essence
Mix with old beer preference Guinness. Do not make too wet.
Boil 810 hours.
CREPE SUSETTES
cup flour 4 level tablespoons sugar
2 / 3 cup of milk (carnation Rind of ^ lemon
cream) 1 teaspoon brandy
2 eggs
Beat eggs then add to flour and sugar, little by little, to make
a smooth batter gradually adding the milk.
116
SAUCE FOR CREPE SUSETTES
y 2 cup of icing sugar 1 oz. melted butter
Juice and rind of 1 orange 1 teaspoon curacao
To Serve Fry the pancakes, put sauce in middle and roll up.
Pour over Liquer Brandy or Curacao and light just before serving.
CROWN TORTE
1 tabls. (1 envelope) unflavour- i/ 3 cup chopped candied
ed gelatine cherries
% cup cold water y 2 teaspoon vanilla
y 2 cup hot orange juice 2 stiff -beaten egg whites
y-i cup sugar 1 cup heavy cream whipped
% cup chopped blanched sliced, toasted almonds
almonds
1/3 cup chopped candied
pineapple
Soften geatine in cold water. Dissolve in hot orange juice. Add
sugar. Mix well. Chill until partly set; fold in blanched almonds,
pineapple, cherries, vanilla and stiff egg white's. Carefully
fold in whipped cream.
Put fruit filling into glass dish. Arrange toasted almonds and
maraschino cherry on top. Chill. Makes 12 servings.
DANISH APPLE CAKE
(for 10 people)
4 Ibs. apples y 4 Ib. plain rusks
y 4 cup sugar Few spoons of jam
% Ib. butter
Peel apples and cook to a fairly firm pulp with the sugar. Grate
rusks, or pass through mincer. Then brown lightly in the butter
until golden brown, and add gradually a little Jam. Smear cake
tin with butter, and cover lightly with bread crumbs. Place half
the quantity of rusks in bottom of tin, then the apple pulp, and
cover with the balance of rusk crumbs. Dot with small pieces of
butter and bake for 15 minutes in moderate oven. Turn the cake
out of the tin and serve it slightly warm, with whipped cream (no
sugar in cream). The apples must be firm and good, and the rusks
of fine quality to ensure success.
117
DUTCH FLUMMERY
Put into a saucepan The rind and juice of 2 lemons
6 ozs. sugar # P int water, % pint sherry
*4 oz. gelatine
Stir until the Gelatine is melted and leave for 10 minutes. Pour
on to 3 whisked egg yolks, stirring all the time. Return to the
cleansed saucepan and thicken over fire. Pour into mould, or glass
dish.
FRIED RICE CAKES
y* teacup flour 2 teacups boiled rice
y 2 teaspoon salt 1 beaten egg
y* teaspoon baking powder 4 tablespoon milk
Sift flour with salt and baking powder. Add remaining ingre-
dients. Heat a greased frying pan, and drop batter on to it by
tablespoonfuls. Fry till brown below, then turn and brown on other
side. Serve hot with bacon or sausages. For four persons.
FRUIT MERINGUE BASKETS
Pinch of salt 3 egg whites
9 ozs. castor sugar Peach halves, strawberries or
mangoes
Beat egg whites and salt until stiff and add the sugar gradually,
beating well. Using spoon, make a round flat base with the merin-
gue for the meringue baskets about 2 inches in diameter. Using
a forcing bag and rose tube, pipe the meringue around to form the
sides. Pipe flat rosette lids for the baskets. Bake in a slow oven
(275 F. gas or 325 F. electric) for 1% hours. Turn heat off and
allow meringues to cool in oven. Fill with custard and fruit and
top with lids. Ice cream can be used in place of custard.
GOLDEN SOUFFLE
2 heaped tablespoons plain flour Few drops of almond essence
1 pint milk Pinch of salt
2 eggs 1 tablespoon sugar
1 dessertspoon grated orange 1 teaspoon grated lemon rind
rind
Blend flour smoothly with some of the milk, add balance of
milk, sugar, -and pinch of salt. Stir steadily over low heat until
118
mixture boils and thickens. Continue stirring while mixture sim-
mers 2 or 3 minutes. Beat with wooden spoon while mixture cools
slightly. Fold in beaten egg-yolks, orange and lemon rind, and al-
mond essence. Lastly fold in stiffly beaten egg-whites. Turn into
deep greased ovenware dish, bake in hot oven (400 F) 25 to 30
minutes. Serve immediately with golden sauce.
GOLDEN SAUCE
Half cup orange juice 1 dessertspoon honey
1 tablespoon lemon juice 1 tablespoon sugar
1 dessertspoon grated orange 1 teaspoon cornflour
rind
Blend cornflour with orange juice, add all other ingredients. Stir
until boiling, simmer 2 or 3 minutes. Serve hot with golden souffle.
INDIVIDUAL STRAWBERRY SHORTCAKES
2 cups flour 1 egg
3 teaspoons baking powder y?. cup water
1 tablespoons sugar 1 qt. strawberries
y* teaspoon salt Whipped cream
4 tablespoons shortening
Sift together flour baking powder sugar and salt, and shorten-
ing and mix thoroughly with steel fork. Add water to beaten egg
and add slowly to make soft dough. Roll or pat out with hands on
flour board to about l /i inch thick. Cut with large cutter, dipped
in flour. Bake in hot oven at 475 F. from 10 to 12 minutes. Split
while hot, butter, and fill with crushed strawberries which have
been slightly sweetened. Put on tops, and cover with strawberries
and whipped, sweetened cream. Garnish with whole berries.
LEMON COCONUT CREAM WHIP AND APPLE SNOW
3 eggs and 2 yolks 3 ozs. grated coconut
1 teacupful sugar 3 tablespoonfuls lemon juice
Separate yolks from whites of three eggs into two bowls; and
two extra yolks (the whites of these two eggs are reserved for apple
snow.)
Beat yolks very thoroughly, then gradually work in first sugar,
then coconut and, finally, lemon juice, beating vigorously all the
time until ingredients are well blended.
119
Beat whites to a stiff froth and gently fold into egg mixture.
Pour into a buttered, heatproof dish and bake in moderate oven for
thirty-five minutes (350 F).
Five minutes before the sweet is done, remove quickly from the
oven to pile on apple snow and return. Serve hot.
APPLE SNOW
1 Ib. bramley apples A very little water
Juice of half a lemon 3 or 4 cloves
2 ozs. sugar 2 egg-whites
Peel, core and slice apples and cook in water with lemon juice
and cloves tied in muslin, until apples are mashed. Remove cloves
and, sieve; beat in the sugar and, lastly, fold in stiffly beaten
egg whites.
LEMON FROMAGE
6 leaves gelatine Juice and rind of a lemon
5 eggs 1 port glass of water
3% ozs. sugar
Place leaves of gelatine in cold water and leave to soak. Se-
parate yolks from whites and beat yolks with the sugar until lemon
yellow. Whisk white of eggs stiff then squeeze gelatine out of
water in which it was soaked. Make 1 port glass water hot in small
saucepan and put gelatine in sheet by sheet until dissolved. Then
pour through strainer into juice and rind of the lemon. Add whites
to yolks of eggs and mix gently. Lastly add the gelatine little by
little and pour into mould.
LEMON JELLY
4 e gs 5 ozs. granulated or castor
Juice of iy 2 lemons sugar (or as much as 4 yolks
Grated rind of 1 lemon will take)
2 leaves of gelatine
Soak gelatine in cold water. Beat yolks and sugar (use wooden
spoon) till light and creamy about 10 minutes and add lemon
juice strained and grated rind. Put softened gelatine in cup and
stand in hot water till thoroughly melted. Strain this into the Yolks,
sugar and lemon mixture. Fold in stiffly beaten egg whites. Pour
into mould when thoroughly mixed and beginning to set and put into
refrigerator. Decorate with cream.
120
LEMON MERINGUE PUDDING
A thick slice of bread 1 lemon
2 eggs (large) Sugar
1 pint of milk
Method: Break up the bread into the milk put in a saucepan
& boil until soft with a dessertspoonful of sugar. Then beat up the
yolks of the eggs and the grated rind of the lemon. Mix these
with the bread & beat well together. Put all the mixture in a pie-
dish and bake about 20 minutes, then take out of the oven and leave
to cool. Whisk whites of the eggs with 2 tablespoonfuls of castor
sugar and juice of one lemon, when the pudding has become cool
pour the whisked mixture on the top of the pudding and return to
oven to brown about 5 minutes.
LEMON SPONGE PUDDING
y^. cup sugar 1 cup milk
2 tablespoons flour 2 tablespoons lemon juice
y* teaspoon salt 2 teaspoons grated lemon rind
2 egg yolks 2 egg whites
Mix sugar, flour and salt. Beat egg yolks slightly, add to the
milk, then add lemon juice and rind. Beat egg whites stiff, and fold
in. Pour into greased baking dish, place in pan of hot water, and
bake in moderate oven (350 F.) about 45 minutes. Serve cold.
PrlACAROON TRD7LE.
Take 6 large Macaroons crush, place in glass dish and soak
with Sherry or port. Cover with Raspberry Jam.
Cook 3 pounds of apples, with sugar and vanilla, and when
done, cool and place on top of Macaroon mixture. Top with whip-
ped cream or custard.
MOCHA CREAM CAKE
Gelatine, unflavoured, 1 envelope Semi-sweet chocolate pieces, 6 oz.
Cold water, y^ cup package
Sugar, y 2 cup Eggs, 3
Salt, % teaspoon Vanilla, 1 teaspoon
Soluble coffee, 1 tablespoon Heavy cream 1 cup or evaporated
Milk, 3/ 4 cup or half evaporated milk 2' 3 cup
milk and half water. Ladyfingers, 12
121
Soften gelatine in cold water. If you are using evaporated
milk for whipping instead of heavy cream, pour it into freezing
tray to become icy cold. Mean-while combine ^ cup of the sugar,
the salt and soluble coffee in top of double boiler. Add milk and
chocolate pieces, place over boiling water, stir until smooth.
Separate egg yolks from whites. Beat yolks slightly with fork.
Add chocolate mixture slowly, stirring rapidly. Return to double
boiler and cook over hot (not boiling) water until thickened, 5 to
7 minutes, stirring constantly. Remove from heat, add vanilla,
then gelatine, stir until dissolved, cool slightly. Beat egg whites
until just stiff, add remaining % cup sugar 1 tablespoon at a time,
beat well, fold in chocolate mixture. Beat cream or chilled
evaporated milk until stiff, fold into chocolate mixture. Line
bottom of 2 quart casserole with waxed paper and pour in about
1 cup of the mixture. Now line sides of casserole with split lady-
fingers set on end, fill with chocolate mixture. If tips of ladyfingers
come above chocolate trim them off and place on top with remain-
ing split ladyfingers. Chill for 3 or 4 hours or until firm. Turn
out on serving tray looks pretty dressed up with a ruffle of whipped
cream. Makes 12 servings.
MERINGUES WITH ORANGE SAUCE
Whites 7 eggs beaten until light
Add gradually l a / s cups sugar (icing)
2 teaspoons vinegar or lemon juice
3/4 teaspoon vanilla
Drop by spoonfuls on brown paper. Bake one hour in 250 oven.
Do not remove from paper until cool. Makes 11 good sized ones.
ORANGE SAUCE
Juice and rind of one orange, 2 tablespoons flour, one cup
granulated sugar, 3 egg yolks.
Mix all together and cook in double boiler until thick. Cool,
add 1 cup cream, whipped.
STRAWBERRY PARTY MOUSSE
2 cups crushed strawberries 2 tablespoons cold water
2 / 3 cup granulated sugar 2 cups heavy cream whipped
tablespoons light corn syrup y 2 cup confect sugar
2 teaspoons unfavoured iy 2 cups toasted slivered
gelatine almonds
1 teaspoon vanilla
122 -
Force strawberries through sieve. Add granulated Sugar and
corn syrup. Stir to dissolve sugar. Pour into I*/ 2 qt. melon
mould. Freeze until edges are firm. Soften gelatine in cold water.
Dissolve over hot water. Cool. Combine remaining ingredients.
Add gelatine. Mix well. Spoon over partially frozen berries.
Freeze until firm. Invert on platter to serve. Makes 8 servings.
STUFFED APPLES
8 cooking apples of good shape 4-6 ozs. stoned dates
1 good dessertspoon golden syrup 1 small dessertspoon water
1 small dessertspoon lemon juice 1 oz. butter
2 ozs. walnuts
Core apples. Slice dates into small saucepan and add remain-
ing ingredients, reserving y 4 oz. of the butter. Heat gently,
stirring continuously until the mixture forms a paste. Stuff into
apples, and top each with a knob of butter. Bake in a fireproof
dish, with enough water to cover the bottom.
VIENNESE APRICOT -NUT TORTE
Cream together l / 2 cup each shortening and cream cheese.
Then work in 2 tablespoons powdered sugar */ 2 teaspoon salt and
1% cup sifted cake flour. Transfer 2/, of the dough to a slightly
floured board or pastry cloth, and roll to ^ m - m thickness. Fit
into an oiled shallow pan, 7 in. x llin. Cover the top with 1/4 cup
apricot jam and sprinkle over */ 4 cup fine-minced filberts. Top with
criss - cross strips made from the remaining pastry. Bake in a hoi
oven 400 F. about 20 min., or until the pastry is golden brown.
When partly cooled dust with confectioner's sugar; serve warm or
cold, cut in 2 l / 2 in. squares.
ZABAGLIONE (Creme Sambaglione)
6 eggs y^ cup Marsala wine
l / 2 cup sugar (scant)
Separate the yolks from the whites. Beat egg whites almost -
but not quite -stiff. Beat the yolks lightly with the sugar and
wine. Place in a double boiler over simmering water and stir
constantly and smoothly until the yolks thicken. Remove from the
flame, stir in the egg whites quickly. Serve warm in custard cups
or small goblets. This dessert cannot wait.
10Q
1.4.JO
MOUSSE A' L' ORANGE
5 eggs 2 to 3 tablespoons cream 3 l / 2 Leaves gelatine
1 orange 3^ ozs. castor sugar 2 tablespoons apricot
Loaf sugar jam
Take 3 whole eggs and 2 yolks and put into a bowl with 3}4
ozs. castor sugar, and the grated rind of 1 orange, whip over hot
water until very stiff. Remove and stir in 3^4 leaves Gelatine
which have been dissolved in a little orange juice. Fold in 2 to 3
tablespoons of cream; and add a little Carmine for colour. Pour
into a mould to set. Unmould and garnish with, sections of peeled
orange and pour over it a syrup made by the following method:
Put into a Pan the juice of 1 orange.
2 large tablespoons apricot jam
and a handful of loaf sugar
Cook down to a thin syrup, and serve. Chinese eggs being
small five are required, and 2 leaves of gelatine are sufficient for
this.
MOUSSE AU CHOCOLATE.
Put l / 2 lb. good sweet chocolate in a basin to soften, standing
the basin in hot water over the fire. Put in a few drops of vanilla
essence. Remove from the fire and add 8 yolks of new laid eggs.
Whip up whites very stiffly and then mix all together and place in
glasses ready for serving. (If too stiff add little Carnation Cream).
Decorate with whipped cream. This pudding must be made 12
hours before serving.
NOUGAT DATE PUDDING.
% cup dried, finely 1 teaspoon baking 1 cup chopped dates
sifted breadcrumbs powder y 2 cup chopped
% cup sugar Pinch of salt walnuts
Vanilla 3 eggs Cream or ice cream
Mix breadcrumbs well with baking powder and add dates and
nuts. Beat egg whites stiffly with pinch of salt, gradually add %
cup of sugar and beat well. Beat egg yolks with rest of sugar and
add vanilla. Stir in walnuts and dates and fold in beaten egg whites.
Crease a caketin, dust with cornflour, spread prepared mixture into
tin and bake slowly until surface feels firm to touch about 45
minutes Cool in tin. Cut into squares and serve topped with
whipped cream or ice cream.
124
Exclusive Egg
Keepers . . . new
Three Way Trip
lok Latch. Big
% -bushel FTn mi-
drawer. Exclu-
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M e c h a n i s m
guaranteed for
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special provision
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OLD FASHIONED SYLLABUB
Ingredients: 1 gi 11 of thick fresh cream
}4 gill fruit juice 1 tablespoon castor sugar
Strain and measure the fruit juice, orange, lemon, or raspberry,
into a bowl and sweeten with the sugar, stirring until it is dissolved.
You can use more sugar if liked.
Whisk cream, until thick and creamy, then add fruit juice and
pour into glasses, add cherry on top and serve with macaroons.
"ORANGE MIST"
2 dessertspoons ( l / 2 oz.) gelatine
l /2. cup ( l /4 pint) hot water
1 cup ( l / 2 pint) orange juice
*/4 cup lemon juice
1 cup sugar
y 2 cup heavy cream
1 tablespoon grated, orange rind
Dissolve gelatine in hot water; add sugar, orange juice, lemon
juice, and rind. Fold in whipped cream. Pour into individual
moulds and chill. Serve on thin slices of orange and decorate with
whipped cream round the base of each. 6 Servings.
ORANGE PINEAPPLE ICE CREAM
Salt, dash Egg, 1 Sugar, y^ cup
Crushed pineapple, 9 ozs. can Finely shredded orange rind, 1
Orange juice, y 2 cup tablespoon
Heavy cream, 1 cup
Set refrigerator control at coldest point. Add salt to egg and
beat until light. Add sugar a tablespoon at a time; beat well after
each ad.dition. Drain pineapple; add syrup (should be about J4
cup) with orange rind and juice to the egg mixture. Pour into one
freezing tray; freeze to a thick mush takes about an hour. Beat
cream until stiff. Stir mixture right in freezing tray with a spoon
until it's a smooth mush. Fold into whipped cream, then fold in
the drained pineapple (about 2 / cup). Pour in two freezing trays
and freeze until firm takes 1 to 2 hours stirring 3 or 4 times
during the freezing. To hold until ready to serve, set controls
according to directions for your refrigerator. Makes a generous
quart.
125
stfeef
NESTLEfcCREAM
ORANGE SHERBET
*/4 lb. caster sugar
2 oranges
White of one gg
1 pt. water
y 2 lemon
Put orange and lemon juice, sugar and y 2 pt. water in basin.
Boil the rest of the water and pour over sugar and fruit juices.
When cold strain and half freeze. Stir in well beaten egg
white and freeze till nearly solid.
PAGO -PAGO STUFFED PINEAPPLE
Trim off top of a ripe fruit l l / 2 inches down. With knife and
big spoon remove pulp, being careful not to puncture the shell.
Discard tough core and dice pulp. Even off large end, so fruit will
stand; return all pulp and juice. Add 3 dashes Angostura bitters,
l /4 cup apricot brandy, 3 pinches each clove and cinnamon, 3
tablespoons sugar, 1 tablespoon chopped green mint. Stir well.
Recap fruit and chill overnight.
PAPAYA
Cut up 1 ripe Papaya in small cubes.
Put in saucepan.
1 cup sugar Juice of two lemons
% cup water Sprigs of mint
Boil sugar and water for 5 minutes. Add juice of lemons, and
pour over papaya. Serve with chopped mint, very cold.
PEACHES IN RUM
Put 1 tin Peaches in Icechest, and chill throughly. Open, put
peaches in glass dish, and stick 3 cloves in each. Put the syrup
into a small saucepan, add 1 tablespoon of lemon juice the grated
rind and juice of an orange, and a pinch of cloves. Thicken with
1 teaspoon of cornflour, cool, add 1 wine glass of rum and pour
over peaches, while still warm. Fill each middle with whipped
Cream
126
PEKING DUST
2 Ibs. chestnuts 1 Ib. red fruit crab apple or
^4 peking honey dates pineapple
4 oranges y* Ib. walnuts, (can be bought
1 Ib. whipping cream ready in Chinese shops)
2 l /i Ibs. of sugar for glazing
First pierce chestnuts and boil with shells on for 15 minutes.
Remove shells, then boil for another 15 minutes in clean water
until soft. After chestnuts are dry, add l / 2 cup sugar then grate
and force through fine sieve, until powdery.
Put honey dates in double boiler and steam 30 minutes, and
remove stones. Blanch Walnuts removing all bitter skin and red
fruit to be pitted. Peel oranges and divide into sections.
Take 1 Ib. of sugar and i/ 3 cup water boil for 15 minutes, so
that when tested in cold water it forms a clear brittle ball. Take
prepared fruit and glace each piece, by dipping in syrup and placing
on a greased plate. When all have been done, build a wall of fruit
in any design, sticking each piece together, by dipping in hot
syrup. Set aside to cool.
When ready to serve, place powdered chestnuts inside the fruit
wall and cover with whipped cream.
Garnish with spun sugar.
PETITES CREMES ARCHIGUC
l / 2 pt. whipping cream
Crushed Meringues, ginger to taste. Make some meringue
mixture, spread it out l / 2 inch thick, with a palette knife, and
bake till crisp and slightly coloured. Then with the 1 back of a
wooden spoon, break it up gently, until it is like coarse crumbs.
Mix in the ginger, then blend with the whipped cream. Serve in
individual glasses.
PINEAPPLE CHEESE ICE BOX CAKE.
Crumb Crust
Crush 4 cups^corn flakes add 2 tablespoons sugar
Add 4 tablespoons melted butter or margarine (mix well)
press into 9 inch pie shell, reserving 3 tablespoon crumbs for
topping chill in Fridge, or bake 8 minutes at 375, (Filling)
127
1 tablespoon gelatine to l / 4 cup cold water (set aside).
In cold double boiler, beat 3 egg yolks slightly.
Add 1 cup crushed pineapple (syrup and all)
1 tablespoon grated lemon peel % cup sugar
2 tablespoons lemon juice
Cook over hot water, stirring until thick, add gelatine, stir until
melted, remove from heat.
Put 1 cup soft cottage cheese through wire strainer, add to hot
mixture and cook till beginning to thicken. Beat 3 egg whites,
with % teaspoon salt, when stiff, gradually beat in */ 2 cup sugar,
and fold into pineapple cheese mixture. Heap in chilled crust
sprinkle with reserved crumbs, and chill 3 hours or longer.
* Always keep in the refrigerator 3 or 4 tins of Carnation Milk
which have been put into cold water, brought to the boil, and
boiled for 20 minutes. Take the tins out of saucepan, leave to cool
then put into refrigerator. The colder they are the better they
whip.
PINEAPPLE ICE BOX CAKE.
1 pkt. Knox's gelatine ^ cup pineapple juice
1 tablespoon lemon juice 1 cup crushed pineapple
1 tin carnation milk y 2 cup sugar
Lady fingers or stale sponge % teaspoon salt
cake
Put in small saucepan */ 2 cup sugar, y 2 cup pineapple juice,
lemon juice, salt and gelatine, warm it and stir until sugar and
gelatine have dissolved. Put Carnation milk, or any evaporated
milk, into a basin (which must have been boiled for 20 minutes
the previous day and thoroughly chilled) and beat until thick
and twice the quantity. Then fold in gelatine mixture from small
saucepan, and lastly fold in 1 cup crushed pineapple.
A cake tin must be prepared first, and lined with sponge
fingers round the sides and bottom. Pour in the mixture and
leave to set in refrigerator for 4 hours decorate with whipped cream,
pieces of pineapple and cherries.
To keep fingers in place make a little custard and stick edges
of biscuits in this. They will then stick together and stand, up.
This Ice Box Cake can be varied with different fruits in
season, raspberries being particularly good; also cut up ginger and
ginger juice in place of pineapple juice.
Serves 12 persons.
128
PINEAPPLE SURPRISE
1 pineapple (to cut into 6 fair-sized slices)
1 Ib. raspberries (or other berry fruit)
y 2 cup granulated sugar 2 egg-whites
2 tablespoonfuls castor sugar
Gently stew raspberries for a few minutes with granulated
sugar, taking care not to let the berries become mushy. Peel
pineapple and cut off one end. Hollow out hard core with sharp
knife. Pack half the raspberries, drained of syrup, into hollow
centre of pineapple, and place pineapple on baking dish.
Beat egg-whites until stiff and fold in castor sugar. Roughly
pile meringue all over stuffed pineapple, covering it completely.
Place in a slow oven until pale golden brown.
Serve on a deep plate with remaining raspberries in their
syrup poured around. Whipped cream or cream substitute can be
handed separately. Equally good hot or cold.
Time required: fifteen minutes for preparation and about
thirty minutes' cooking in a slow oven.
QUEEN OF PUDDINGS (AND IT IS!)
Put into baking dish the following:
1 scant cup of bread crumbs (no crusts) l /^ teaspoon salt
1 grated lemon rind l / 2 scant cup sugar
Pour over this 2 cups of warm milk, add 1 teaspoon of butter
and stir, then fold in 4 egg yolks (slightly beaten).
Bake at 375 for 25 to 35 minutes (until the custard is set.
Watch it closely, or it will curdle if too done!)
Milk should be quite warm (but if too hot, will lump the
crumbs). When set, take out and spread the top with red or black
current jelly and top with 4 egg whites beaten to which has been
added 2 tablespoons sugar. Put back in oven until golden brown
or let it brown quickly under the grill. Serve warm.
RHUBARB
(1) Clean and chop into small lengths a good -sized bundle of
rhubarb. Place in Casserole add the juice of an orange or
lemon and 1 oz. of butter. Sprinkle 4 heaped tablespoon -
fuls of brown sugar over the top. Cover and bake in a
very slow oven (no water in this recipe).
129
(2) Rhubarb shape. Stew # Ib. of Rhubarb with ^ Ib. of
sugar, y* ot. of water and a dessert-spoonful of lemon juice.
Take a little of the juice and dissolve l / 2 oz of powdered
gelatine in it, and pour into the rhubarb mixture and stir
thoroughly. Pour into a wetted mould, and serve with
cream or custard.
(3) Rhubarb Fool Cook Rhubarb with enough sugar to sweeten
and enough water to form a thick puree Rub through a
sieve, and to l / 2 pint of puiee, mix in either l / 2 pint of good
Custard or Custard and Cream mixed, Colour with Carmine,
and add more sugar if necessary.
RUSSIAN PUDDING
For Buffet
1 Ib. fresh butter Yolks of 12 eggs
1 Ib. icing sugar White of 6 eggs
coffee essence Finger biscuits about 3/4 Ib.
Rum, Cherries and Walnuts for Decorations.
Beat butter and Sugar into a cream, add 6 whole eggs one at
a time, beating between each. Then add 6 yolks and coffee essence
to taste, about 2 tablespoons. This must be beaten well. Put the
finger biscuits on a large dish, and sprinkle them with rum, turn-
ing them over (but not too wet). Take a large square dish, or tin
put a strip of grease proof paper across and up the sides and over
to handle, make a pattern in bottom of dish with walnuts and
cherries, then put a layer of coffee cream over them, add a layer
of rum biscuits and then a layer of cream until all are used up.
Finish with a layer of biscuits. Take some grease proof paper,
put over the top, and press down well to get all air bubbles out.
Place in Fridge for 24 hours, turn out by holding paper, decorate
with fresh cream and cherries and walnuts. Enough for 18 people.
SAVOURY AND SWEET SOUFFLES
To make a perfect souffle, you need either fire -proof souffle
dishes, or souffle tins with straight sides. When in container, the
mixture should only come a little more than halfway up the sides,
to allow for expansion.
To prepare souffle dish for baking or steaming: Brush inside
of the dish with clarified butter or olive oil, then brush a triple -
folded band (about 1% inches wide) of white kitchen paper with
clarified butter on one side only. Tie round the top, buttered side
130
inwards, so that it extends 3)4 to 4 inches above the rim for
baking. 4*4 inches for steaming. The band is necessary to
prevent the souffle falling "overboard" when it rises.
SHERRY PUDDING
y* cup sugar Vanilla stick or essence vanilla
6 yolks of eggs 8 leaves of gelatine (soaked in water)
1 pint of milk
Boil milk and vanilla pod or essence. Beat yolks and sugar
well then add milk off the boil, slowly stirring all the time. Put
on stove and stir until it thickens, but it must not boil. Take
saucepan from the fire and add gelatine sheet by sheet stirring all
the time until dissolved. When almost cold, add 2 glasses port
wine and pour into glass dish.
SPUN SUGAR
l / 4 lb. granulated or loaf sugar 4 tablespoonfuls water
2 or 3 drops acetic acid Small pinch cream of tartar
Put sugar and water into a small, thick saucepan. Heat gently
until dissolved, without boiling or stirring. Bring to boiling-point.
Add the acid and cream of tartar. Boil rapidly until the syrup is
just beginning to turn pale golden brown at one side erf the pan,
or boil to 300 F, using a sugar thermometer. Dip the pan into cold
water for a few seconds to cool the syrup slightly. Have ready a
lightly oiled rolling - pin and fork, and protect the floor with paper.
Dip the tip of the fork into the syrup. Shake off any surplus and
flick the syrup quickly from the fork backwards and forwards over
the rolling-pin to make long gossamer threads of sugar. Continue
until the syrup is too thick to spin. Gather up the threads of sugar
and pile on a plate. Use as soon as possible, as the sugar will lose
its crispness in a short while.
STRAWBERRY CHARLOTTE
Half -packet yellow jelly, strawberries, angelica (when avail-
able), sugar, y 2 oz. gelatine, y 2 pint whipped cream, sponge fingers.
Dissolve the jelly according to directions, pour into a deep
wetted mould, filling to a depth of about ^ in. to 1 in. When
nearly set place strawberries round sides of mould on top of jelly.
In centre place strips of angelica to form a star. Trickle a little
more jelly over strawberries and angelica and allow to set. When
quite firm, line sides of mould with sponge fingers, fill centre with
strawberry mixture.
- 131 _
To make the strawberry mixture: Mash strawberries (about
1 box) with a fork, add sugar to taste. Soften gelatine in ^ cup
warm water, add to the strawberry mixture, lastly fold in whipped
cream. Place mould in refrigerator or ice -chest until quite set,
turn on to large platter, decorate with roses of whipped cream and
strawberries.
STRAWBERRY ICE-CREAM MERINGUE
Egg whites, 6 (^ cup) Sugar, l i / 2 cups
Salt, ^4 teaspoon Strawberry ice cream, 1 pint
Vinegar, 1 teaspoon Fresh strawberries, hulled and
Vanilla, */ 2 teaspoon washed, 1 pint
Separate eggs while cold, drop whites into large mixing bowl
(be sure no yolk is mixed with whites) and bring to room tem-
perature before beating. Cover cooky sheet with unglazed paper;
with a pencil draw a circle on paper about 7 inches across; grease
circle with unsalted fat and dust with flour, shaking off any excess.
Add salt, vinegar and vanilla to egg whites and beat with rotary
beater to a stiff foam, then start adding sugar 1 tablespoon at a
time, beating until thoroughly blended after each addition. Scrape
sides of bowl frequently. If you use electric mixer keep at medium
speed, reducing to slower speed as meringue thickens. It is essen-
tial to add sugar slowly; all the sugar should be dissolved at the
end of 15 minutes of beating. If not, continue beating until mix-
ture is satiny smooth. With hand method, use wooden spoon if
mixture is too stiff to use beater. With a spatula spread a layer of
meringue 1 inch thick over greased circle on paper. Then add
spoonfuls to build up a rim about 3 inches high and about 1^
inches thick, leaving center well about 4 inches across. With spatula
gently smooth outside surface into soft swirls and peaks. Bake in
moderate oven, 275, for 50 minutes. When done meringue will be
a tawny light brown color and will measure about 9 inches across.
Cool on pan away from drafts. When completely cool loosen
meringue from paper with spatula and place on a flat serving tray.
To serve fill centre with strawberry Ice cream, surround with straw-
berries there's enough for 6 to 8 use pie server and large spoon.
132
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Pastries A Pies
MAXIMS
Never get in a muddle. After washing the hands well, don't
be afraid to use them in cooking.
Don't boil a quart of water on the gas stove, when you only
require half a pint.
Creaming a thing, means to stir and beat until it becomes like
a thick smooth cream. Always see the oven is the required heat
before putting in the article to be baked.
Always sift flour before using it for anything.
Always use the best ingredients in everything used for cooking
but don't be wasteful or extravagant. Don't be afraid to dirty the
hand's they will wash.
PIE POINTS
1. For a crumbly pastry, work shortening into flour finely.
2. For a flaky pastry, work shortening until its the size of small
peas: and have water cold or iced.
3. In cutting shortening, use 2 knives, or better still, a blender.
Don't use your hands.
4. Be miserly with water adding barely enough to hold together,
otherwise pastry will be sticky and tough.
5. Pastry is flakier, and easier to handle, if chilled a while before
rolling.
6. Never grease a pie plate. Good pastry greases its own plate.
7. For a glazed surface, brush top of pie, with top milk or slightly
beaten egg yolk, before baking.
8. Don't work trimmings into rest of pastry. Rerolling toughens.
Pile trimmings in layers. Sprinkle in grated cheese, or
cinnamon and sugar. Roll, cut and bake.
133
APPLE PIE
COVER pie tin with pie crust, prick with fork, sprinkle crust
with l*/ 2 heaping tablespoon sugar and a little cinnamon, then
layer of thinly sliced apples, sprinkle again l*/ 2 heaping table-
spoon sugar, & a little cinnamon, Repeat and add on top layer (in
addition to the above) a little more sugar if you like it sweet, a
dash of mutmeg and bits of butter all over top; spread on top layer
of pie crust, brush over with milk (not on outside edge) and cover
with wax paper until brown.
To bake: Set pie on bottom wrack at 450 for 10 to 15 minutes
then change to middle, and reduce heat to 350, bake 40 minutes or
until done.
Take off paper for the last 20 minutes to brown. The above
will take about 5 to 6 apples, be sure and have your pie very full
as it cooks down.
APPLE CHARLOTTE
4 ozs. white bread crumbs 1 Ib. cooking apples
3 ozs. demerara sugar 2 ozs. butter (melted)
The grated rind of y 2 a lemon
Mix together 3 ozs. of the white bread crumbs, sugar and
grated lemon rind. Peel the apples and grate on to a plate. In a
pie dish place alternate layers of mixed crumbs and apples. The
last layer being crumbs, over which pour the melted butter.
Sprinkle the remaining crumbs on top and bake in a moderate oven
25 minutes. Reg. 5
APPLE STRUDEL
Ingredients : Just under 1/2 Ib of flour, 1 whole egg, 1 tablespoon
of oil,, a pinch of salt, a little water.
For the filling : Peeled, cored and sliced apples, currants, raisins,
breadcrumbs fried in butter, sugar, melted butter.
METHOD: Put the flour on a pastry board and make a well
in the centre. In this, put the egg, the oil and a pinch of salt. Mix
first with a knife, then knead with the hands, adding a little water
gradually. Work for 15-20 minutes, taking the dough in the hands
and beating on the board. When it shows bubbles and no longer
adheres to the hands, put it on floured board, cover with a basin
and let it stand for 1 hour. Put a large clean cloth on the kitchen
table, sprinkle it with flour and roll out the dough. Lift the dough,
with back of the hands under it, pull and stretch it carefully until
it reaches the size of the cloth and is very thin and transparent.
134
Lay the paste on the cloth and carefully trim off the pieces hanging
over the side of the table. Now brush the paste over with melted
butter, sprinkle with the fried breadcrumbs, the sliced apples, the
raisins, currants and sugar. Lift the two corners of the cloth with
both hands and roll the paste into a long thin sausage. Bend it
and place carefully on a well - greased tin, brush over with melted
butter, and bake till it is a nice golden colour. Sprinkle with sugar,
cut in thick slices and serve hot.
AMERICAN LEMON PIE.
Pastry case required.
2 lemon rind and juice 2 eggs
6 ozs. castor sugar 2 ozs flour
l /i pt. water y 2 oz. butter
Put flour and sugar in saucepan, stirring water in gradually,
add grated lemon rind and juice, and bring to boil, stirring all the
time. Boil for a few minutes, then take from stove and add the
yolks of 2 eggs, and butter. Put in pie shell, and make meringue
for top by beating 2 egg whites stiffly with 2 tablespoons of sugar,
and pile roughly on top, & brown in quick oven.
ANGEL PIE
4 eggs 1 teaspoon cream 4 tablespoons lemon
of tartar juice
2 cups sugar j pt. whipping 1 tablespoon lemon
cream rind or y 2 lemon
and y 2 orange
Separate whites and yolks of eggs. Beat whites of eggs; when
partly stiff, add (gradually) 1 cup of sugar to which has been added
1 teaspoon cream of tartar. When stiff enough to hold its shape,
place in 9 in. pie dish the same as an ordinary pie crust. Bake in
medium hot oven for about 45 minutes.
CUSTARD: Stir together the 4 egg yolks, 1 cup sugar, 4
tablespoon lemon juice and 1 tablespoon lemon rind and cook in
double boiler until thick, stirring constantly. Cool. When
sufficiently cool, add the cream, well beaten, and smooth into crust
(after crust is cool).
135
APRICOT PIE
Line a flan tin with short pastry, bake 25 minutes.
Filling:
l*/ 2 tablespoon cornflour 1 oz. butter
IV 2 cups apricot pulp 1 cup sugar
% cup cold water, grated lemon rind 2 eggs
Mix cornflour with a little sugar and the cold water, boil apricot
pulp with butter and the rest of the sugar, and pour cornflour on,
stirring well. Simmer 8 minutes, stir in egg yolks and lemon rind.
Cool a little, and pour into pastry shell, cover with meringue made
with stiffly beaten egg whites and 2 ozs. of sugar. Bake till
meringue is lightly browned.
BOILING WATER PIE CRUST FOOLPROOF
Make day before: roll in wax paper and put in ice box, slice
as needed. Keeps for 10 days.
4 cups flour sift before 1 teaspoon salt
measuring 2 / 3 rds cup of boiling water
1 - 1 / 3 rd cups crisco or purico
1 teaspoon baking powder
Put dry ingredients into bowl. Mix.
Put shortening into a pan and pour over boiling water, set
back on fire and chop to dissolve but don't boil again.
Dump this into dry ingredients and quickly blend BUT don't
over-stir. Too much stirring will toughen it.
*Take out of ice box one hour before using, for pie crusts roll
thin, make holes topside to let out steam. Don't over-flour or over-
handle.
CHOUX PASTRY. (OR "SHOE")
a) 3/4 cup cold water, 1 oz. butter, pinch of salt. Boil well
b) Stir in one cup flour, and stir hard over fire.
c) Take off the fire. Add 5 eggs, one at a time, with 4 or o
minutes, between each egg.
Stir till very hard, till the dough stands up by itself.
136
A. For CREAM PUFFS:
Have a baking tin or plate ready, spread with white cooking
paper. Take spoonful lumps of dough, and fry in boiling lard or
(peanut) oil. When light brown, and finished puffing, put on to
the paper. Cut open with scissors, and put in filling.
(Filling: Whipped cream, with a tablespoon sugar and 3
drops vanilla lightly beaten in).
B. For ECLAIRS:
Grease a baking tin very slightly.
Put dough into a triangle tube (a paper cone will do).
And squeeze out into fingers on to baking tin. Make the ends
of each finger thicker than the middle. Each finger about 3 x y 2 in.
Bake in hot oven for 15 minutes. Do not open oven door during
this time, or the eclairs will go flat.
FLAKY PASTRY
1 Ib. flour 6 ozs. lard Pinch of salt
1 teaspoon lemon juice 6 ozs. butter or margarine Cold water
Method: Sieve flour and salt and rub in j4 of the butter.
Work remaining y 2 with a palette knife so that it will spread
easily and put on a plate, work lard in same way then divide in
two and place on plate.
Add lemon juice to flour etc. and mix with cold water to form
a dough. Knead the dough on a floured board until smooth and
pliable. Shape and roll into an oblong strip. Spread 1 portion of
the lard over 2 / 3 of the dough. Sprinkle lightly with flour, and
fold the unlarded i/ 3 over the middle third, then the remaining
i/ 3 over the 2 / 3 . Press the edges together with the rolling pin to
keep in the air. Give the dough a y 2 turn, so as to bring folded
edge to one side, roll out and repeat the process, with the remain-
ing j4 of butter and again with ^ of the lard. Roll and fold
again, making four rollings in all. Pastry will be much better if
placed in Fridge between the 3rd and 4th rollings for / 2 an hour.
Roll out to desired shape when required.
137
FRESH PEACH PIE
Sugar, about 3/ 4 cup Butter or margarine, 1 tbs.
Cornstarch, 2 tablespoons Lemon rind, grated, l / 2 tsp.
Salt, 4 teaspoon Lemon juice, 1 tablespoon
Water, i/ 3 cup Almond flavoring, % teaspoon
Peaches, sliced, 4 cups or about Pastry for 2-crust pie
2 pounds
Combine sugar, cornstarch and salt in saucepan; stir in water
and peaches bring to boil and boil 1 minute, stirring gently. Remove
from heat, stir in butter or margarine, lemon rind and juice and
almond flavoring; cool. Prepare pastry (homemade or packaged
mix), roll out one -half into 10 - inch circle and line 8 - inch piepan,
then roll out other half of pastry and cut in strips * inch wide
with fluted pastry cutter. Cover peaches with strips of pastry to
give lattice effect. Trim ends even with rim of pan, overlap with
edge of under crust and flute with fingers to make standing rim.
Bake in hot oven, 425 for 40 to 45 minutes or until crust is brown;
cool. This pie makes 6 servings.
HONEY MOON SPECIAL
3 eggs 1 lemon 1 cup sugar
Cook egg yolks, juice of lemon and % cup of Sugar in top of
double boiler to consistency of soft custard, fold in egg whites,
beaten stiff, and smooth with second */ 2 cup of sugar. Pile lightly
in baked shell and brown quickly as meringue.
LEMON CHEESE.
2 oz. butter */ 2 Ib. sugar
3 eggs Juice & grated rind of 2 lemons
Beat the eggs, melt butter and add to the eggs. Add sugar,
rind and juice of lemon and stir over the fire until the mixture
thickens. If possible use double boiler. Pour into jars.
MINCEMEAT PIE
1 1-lb. can (1 1/4 cups) 2 cups thinly sliced apples
mincemeat 2 tablespoons lemon juice
y 2 teaspoon grated lemon peel 1 recipe plain pastry
Combine mincemeat, apples, lemon peel and juice; heat
thoroughly. Pour into 9 -in. pastry -lined piepan; adjust top crust.
Sprinkle with a small amount of sugar and bake in moderately hot
oven (400) for 35 minutes.
138
MOONSHINE PIE
1 heaped tablespoon cornflour 1 teacup pineapple juice
1 dessertspoon lemon juice 6 oz. castor sugar
l*/ 2 teacups crushed pineapple 2 separated eggs
1 crumb pie case, 9 inches Lemon topping as required
across
Blend cornflour gradually with */ 2 teacup cold water. When
smooth stir in pineapple and other ingredients.
LEMON TOPPING FOR MOONSHINE PIE
y 2 lb. castor sugar 2 dessertspoons powdered
gelatine
Pinch of cream of tartar 1 dessertspoon lemon juice
Pour the sugar, 1 teacup cold water, gelatine and cream of
tartar into the top of a double boiler. Stir till boiling. Continue
boiling for 10 minutes, stirring constantly. Stir in lemon juice.
Remove from heat. Leave till cool and starting to thicken, then
beat with a rotary beater until creamy.
To Make a Crumb Case. Roll two teacups of crumbled ginger
snaps into fine crumbs. Stir in 2 ozs. castor sugar, then gradually
stir into % lb. softened margarine. Stir in a dessertspoon cold
water. Grease pie plate or tin. Press ginger mixture evenly all
over bottom and sides. Bake in a slow oven, 325 deg. F (Regulo
2), for about 10 minutes. Remove from oven, and cool before
adding filling.
PEACH CRUMB PIE
Pastry shell, unbaked, 8-inch Sugar, % cup
Sliced cling peaches drained, Flour, 1 tablespoon
No. 2 l / 2 can Lemon juice, 1% tablespoons
Drain peaches well; add sugar, flour; mix lightly with fork;
pour into pastry shell. Sprinkle lemon juice over peaches; cover
with crumb topping. Bake on lower shelf in hot oven, 425, 30 to
40 minutes till lightly browned.
Crumb topping: Combine % cup butter or margarine, % cup
sugar, i/ 3 cup flour and % teaspoon cinnamon in small bowl
Mix till crumbly with pastry blender or fork.
139
PUFF PASTRY
Ingredients: 8 oz. plain flour
8 oz. butter
Water to mix.
Good pinch of salt
% teaspoon cream tartar
Method: Sift together plain flour and add salt, mix to a soft
dough with cold water. Work the paste until quite smooth and
after a 10 -minute rest roll it out into an oblong. In the mean-
while, knead the butter and then shape it into an oblong and place
it on the paste. Sprinkle cream of tartar over the butter and fold
it into three. Press the edges together, give the paste a half turn
to bring the folded edge to the side, press several times with the
rolling pin; roll out into a strip, keeping the corners as square and
the edges as straight as possible. Fold in three again, give a half
turn, press the edges together and repeat the pressing and rolling.
Allow to stand in the cold for about fifteen minutes and then repeat
the folding and rolling until, in all, seven rollings. Wrap in a cloth
and leave in a cool place for a few hours before use, when it can
be rolled into desired shape.
N.B. A teaspoon of lemon juice, if available, can be added
to the water with advantage.
PUMPKIN PIE
1 cup granulated */ 2 teaspoon salt 1 */ 2 teaspoons cinnamon
sugar l / 2 teaspoon ginger */ 2 teaspoon allspice
y 2 teaspoon nutmeg 2 eggs \ l / 2 cups cooked
l / 2 teaspoon cloves pumpkin
1 - 2/3 cups (large can) undiluted Carnation milk
9 - inch single crust unbaked pie shell.
Combine ingredients until smooth. Place in unbaked pie
shell. Bake in hot oven (425) for 15 minutes; lower temperature
to moderate (350). Continue to bake about 35 minutes or until
custard is firm.
140
RICH SHORT PASTRY
y-i lb. flour
5 ozs. butter
or
6 ozs. flour
4 ozs. butter
1 egg 1 tablespoon lemon juice
Pinch of salt
2 teaspoons sugar
2 ozs. sugar
Pinch of salt
y-3. teaspoon baking powder
Rub butter into flour with salt and sugar. Mix with ice water
into stiff dough and use as required.
RHUBARB PIE
3 cups cut rhubarb 1 cup sugar
3 tablespoons flour */& teaspoon salt
2 tablespoons butter 1 recipe plain pastry
l /i teaspoon grated orange peel
Combine rhubarb, sugar, orange peel, flour, and salt. Fill
9 - inch piepan with pastry; dot with butter and adjust top crust.
Bake in hot oven (450) 10 minutes, then in moderate oven
(350) about 30 minutes.
DUTCH BABY
FULL CPEAM UNSWEWWD
MSTRWUTOM THE FRIESLAND TRADING CO., LTD. "Sohse
141
Tempt -
them with
BOVRIL
snacks
When men talk recipes
over cocktails you know
you've made a hit. And
when the snacks are
made with Bovril you
can say it was simple
and mean it. You can
play a hundred varia-
tions on the Bovril
theme. It gives a
piquant, distinctive
flavour to all your
savouries and snacks.
BOVRIL
Everything: For Tea
MAXIMS
Test cakes to see if they are done by inserting a clean skewer.
Cakes should 1st Rise
2nd Brown slightly
3rd Bake through at a low heat
4th Shrink from sides of tin slightly.
Icing sugar must be rolled and sifted thoroughly before being
used. If a cake is inclined to burn, place a piece of clean white
paper over the top of it, never use brown paper or newspaper.
For fruit Cakes:
Always line the bottom and sides of cake tins with 3 thicknesses
of paper, greasing the one next the cake.
Always use the best butter for cakes.
ALMOND PASTE FOR WEDDING OR XMAS CAKE
1 Ib. ground almonds y 2 cup orange juice
1 Ib. sugar 1 cup water
Method. Cook sugar and water to 240 F. Pour in ground almonds
and mix well. Add the orange juice. Stir until creamy, then turn
into slab dusted with icing sugar, let stand until cool.
Roll out on grease 'proof paper, cut into slabs and store in a
air-tight tin for a week.
When required place between 2 pieces of greaseproof paper
and roll to desired size.
To put on cake, first paint with white of egg.
(The wedding cake can always be taken to a confectioners to
be iced).
AMMONIA BISCUITS
1 Ib. flour 3 eggs
% Ib. sugar 1 teaspoon ammonia
% Ib. butter 1 tablespoon boiling water
142
Cream butter and sugar. Add eggs one at a time, beating well,
then flour. Lastly add 1 teaspoon ammonia which has been dis-
solved in boiling water. Flavour to taste. Roll out thin and cut
with cutter into desired shapes.
BRAN DINNER BISCUITS RYE VITA TYPE
2 cups all bran y^ cup flour
1 cup milk 1 oz. cooking butter
>4 teaspoon baking powder A little salt and sugar
Mix all dry ingredients together. Soften the butter, and add
warm milk, stir into the dry ingredients throughly. Roll out thin
cut into oblong shapes, about 2y 4 by 3j4 inches. Prick here
and there with a fork, in order that the discuits will keep a good
shape. Dredge flour into a baking tin, place biscuits on it and
bake in quick oven for 30 minutes. Brush them with a little milk
before putting in oven.
BRANDY SNAPS
2 ozs. butter 1 tablespoon syrup
2 ozs. sugar */ 2 teaspoon ground ginger
2 ozs. flour l / 2 teaspoon vanilla essence
y-2. teaspoon lemon juice
Melt together the butter, sugar and syrup. Add rest of in-
gredients. Put a teaspoonful on a greased baking sheet, 6 inches
apart. Bake in moderate oven for 10 minutes. When baked, roll
immediately on the handle of a greased wooden spoon. When
cold, fill with whipped cream, flavoured with small pieces of cut
ginger and a little juice.
CHERRY SLAB CAKE
y 2 lb. sifted flour % teaspoon salt
2 teaspoons baking powder 2 ozs. margarine
6 ozs. castor sugar 2 eggs
y-i teacup milk y 2 teaspoon vanilla essence
Grated rind of an orange and *4 lb. halved glace cherries
a lemon
Grease tin, using one 8 inches square. Sift flour three times
with salt and baking powder. Beat margarine. Add sugar by de-
grees, then beat till fluffy. Stir in eggs, one at a time, then flour
143
mixture alternately with milk. Beat after each addition till quite
smooth. Stir in vanilla, fruit rinds, and cherries. Bake in prepar-
ed tin, in a moderate oven, 350 F. (Regulo 3), for about 40 minutes.
If you have time spread the top of the cake with water icing,
flavoured with lemon or orange juice. Decorate with halved glace
cherries.
CHOCOLATE WALNUT BISCUITS
Quarter-pound butter 4 ozs. brown sugar
1 tablespoon cocoa 1 egg
l / 2 lb. crushed plain biscuits l / 2 cup chopped walnuts
l / 2 cup seeded raisins 1 tablespoon sherry (if liked)
Lemon icing
Melt butter in saucepan, add sugar, allow to dissolve. Remove
from heat, add beaten egg, cocoa, biscuit-crumbs, walnuts, sherry
and raisins. Mix thoroughly, press into well - greased slab
tin. Allow to become quite cold and set. Top with lemon-flavored
icing, cut into fingers. Store in airtight tin.
CHRISTMAS CAKE
1 lb. butter 1 lb. sugar
1 lb. plain flour y 4 lb. self-raising flour
\%. lb. sultanas 1 lb. currants
y* lb. seeded raisins ^ lb. cherries
6 ozs. almonds 2 ozs. peel
2 tablespoons marmalade, Grated rind of 1 orange
Grated rind and juice of 8 eggs
1 lemon 14 C up brandy
Saltspoon of salt
Prepare fruit previous day. Blanch almonds, cut in two length-
wise. Shred citron peel and grate orange rind and lemon rind.
Place all together in a basin, pour the lemon juice and brandy over.
Cover until needed. Cream butter and sugar, add eggs one at a
time, using a little of the flour to prevent curdling. Add fruit and
flours sifted with the salt, mix well. Fill into prepared tin, bake
in slow oven (325 F.) for 6 hours.
144
CINNAMON CIRCLES
% lb. margarine l / 2 lb. flour
l /t teaspoon baking powder i / 4 lb. castor sugar
1 teaspoon ground cinnamon Beaten egg
Jam and icing sugar as required
Chop margarine and rub into flour. Add baking powder, sugar,
cinnamon and enough beaten egg to make a soft dough. Put dough
on to a lightly floured pastry board. Knead till smooth, then roll
out fairly thin. Cut out rounds with a fluted cutter, making half the
rounds a size smaller than the other half. Bake till pale brown.
Cool on a cake rack. Brush the small rounds with warmed apricot
or raspberry jam and place one, jam side downwards, on each large
round. Decorate with icing sugar and glace cherries.
CHRISTMAS CAKE, ADDITIONS
Two teaspoons of pure glycerine to lend mellowness, a pinch
of salt to bring out the flavour, half a teaspoon of essence of almonds
for the necessary "bouquet" and the grated rind of a lemon to impart
that indefinable flavour which nothing else will give.
CHRISTMAS CAKE FROSTING
If you can spare the icing sugar, coat top and sides of cake first
with glace icing. To make it, place */ 2 lb. sifted icing sugar in the
top of a double boiler. Add 2 tablespoons water and 2 dessertspoons
lemon or tangerine juice or rum. Stir over hot water till sugar has
dissolved when it should be only just tepid. Pour gently over top
of cake. Leave for 24 hours, then coat with Royal Icing.
TO MAKE ROYAL ICING: The amount you need to make
depends on how much piping you mean to do, but it may be a help
to know that 1 lb. icing sugar, 2 large egg whites, and 1 dessertspoon
lemon juice make enough icing to coat and top the sides of the
cake 1 have given. Rub icing sugar through a hair sieve before
weighing. Add lemon juice to sugar. Beat egg whites slightly,
then beat enough into sugar to give you a glossy stiff white coating.
Keep basin covered with a damp cloth to prevent icing hardening
on top while frosting cake, and to ensure as smooth a surface as
possible, apply with a palette knife kept in a jug of hot water.
Allow coating to dry before piping. If wanted for piping, after
coating, beat in additional sugar to have icing stiff enough to stand
up in peaks.
145
TO DECORATE CAKE: Spread icing roughly all over if not
piping, then pat it with the flat of your hand when it will come up
in peaks. Tip each peak with a silver ball. Decorate with
meringue or china figures.
DATE BREAD
1 Ib. dromedary dates (weigh with stones).
Stone and cut in four. Sprinkle over the dates, one teaspoon
soda bicarbonate. Pour 1 cup boiling water over, and stand till
cool. Take one cup sugar, two teaspoons butter and cream together.
Add one egg well beaten, ^ cup chopped walnuts, 2 cups flour,
and the dates, and cook in a moderate oven for ^4 hour. Bake in
square baking tin. This makes 2 small loaves or a fairly large one.
DOUGHNUTS
Sweet milk 3 eggs 1 cup sugar 2 tablespoons butter
3 teas, baking powder 1 teaspoon salt y 2 teaspoon nutmeg
3 l /i cup sifted flour 1 cup milk y 2 teas, lemon extract
Beat eggs until very light, beat in sugar then add melted butter.
Sift baking powder, salt and nutmeg with 1 cup flour and stir into
first mix, alternately with milk. Add lemon ex. and just enough
flour to make a very soft dough, and cut with cutter into rounds.
Chill. Roll out 1/4 inch thick on lightly floured board. A soft dough
makes light tender doughnuts when cooked. Fry in deep fat and
drain on unglazed paper.
FRUIT CAKE
1 pound butter 1 Ib. brown sugar 10 eggs
l l /2 wineglasses boiling whisky (prepared according to directions)
1 Ib. seeded raisins, ^ Ib. almonds
y 2 Ib. dates y 2 ib. shredded peel
1 Ib. sultanas \y 2 ib. plain flour
% Ib. cherries
Directions for boiling whisky: Place 1 heaped tablespoon white
sugar and 1 oz. butter into a saucepan, cook gently until brown.
Take off fire, add 1% wineglasses whisky, simmer until caramel
is dissolved. Use at once.
146
Beat butter to a smooth cream. Gradually add sugar and beat
until thoroughly creamed. Drop in eggs, one at a time, beating
well for 10 minutes in all. Add boiling whisky. Mix fruits and
sifted flour together, add to mixture a portion at a time until all is
used. Turn into a paper lined tin, bake in slow over (325 deg. F.)
5 hours. Allow to cool in tin.
GENOESE PASTRY
4 eggs 4 ozs. sugar
3 ozs. butter 3 ozs. flour
Beat up eggs with sugar over hot water, then fold in alternately
melted butter and flour. Bake in quick oven for 10 minutes in
well greased tins or tin.
Filling for above cake:
l /i cup sugar Nearly ^ pt. orange juice
\ l / 2 tablespoons flour 2 egg yolks
Put sugar and flour into saucepan with orange juice, mixing
well. Add 2 yolks of eggs and stir all the time (but do not boil)
until thick. Spread between the 2 layers of cake.
Top of cake:
Put enough icing sugar to cover cake in basin with the grated
rind of orange, which has been soaked in 1 teaspoon of brandy and
1 teaspoon of lemon juice, and add enough orange juice to make into
the right consistency for spreading over cake.
GINGER BISCUITS
% Ib. butter y 2 lb. flour
*4 sugar 4 teaspoons ground ginger
*/ 2 cup of treakle
Rub the butter among the dry ingredients, then add treakle
slightly warmed. Mix into a stiff dough, roll out on a floured
board, cut into rounds l / 2 inch thick, and bake in a moderate oven
for 10 to 15 minutes.
147
GINGER BREAD (OVER 100 YEARS OLD)
l / 2 cup sugar j4 cup butter or lard mixed
1 cup molasses 2 l / 2 cups sifted flour
l /2 teaspoon cloves l / 2 teaspoon salt
1 cup hot water 1 teaspoon cinnamon 1 egg
1 teaspoon ginger or more \ l / 2 teaspoons soda
Cream shortening and sugar add beaten egg, molasses, and then
dry ingredients, which have been sifted together. Add hot water
last and beat until smooth. Bake in greased shallow pan 40 or 45
minutes.
HONEY TWIST
1 cup scalded milk l / 4 cup butter */ 2 cup sugar
1 teaspoon salt 2 cakes yeast % cup lukewarm
2 eggs 5" to 6 cups sifted flour water
Pour hot milk over butter, sugar and salt. Crumble yeast into
water to soften. Cool milk to lukewarm add. yeast and well beaton
eggs. Beat in flour to make soft dough. Turn on floured board and
knead until smooth. Form into a ball and place into agreased bowl.
Cover and let rise until doubled. When right, shape into long roll
about one inch in diameter. Coil roll into greased cake tin begin-
ning at the outside of pan and covering the bottom. Brush with
honey topping. Let rise until doubled and bake in moderate oven
(375) 25 to 30 minutes.
HONEY TOPPING. Cream all together 1/4 cup butter 2/3 cup
confectioners sugar 1 egg white 2 tablespoons honey, warmed.
HOT BREAKFAST ROLLS
l / 2 lb. s.r. flour y z teaspoon salt y^ pint milk
Sieve flour & salt together. Mix in the milk with fork and form
into a dough. Divide into 6 or 8 pieces. Work each into a neat
smooth roll or ball, and place them on a greased tin. Mark across
the top with a knife and bake in a hot oven for 15 minutes. These
are improved by brushing over with milk.
ICE BOX COOKIES
2 heaped cups flour ( = y 2 lb.) % cup brown sugar
% cup white sugar y 2 cup mixed nuts, walnuts
^ e &gs predominating
% lb. melted butter Pinch of salt
y 2 teaspoon vanilla 1 teaspoon baking powder
148
(1) Mix dry ingredients and. ^4 teaspoon vanilla
(2) Fold in eggs and butter
(3) Make into a long roll, about iy 2 inches in diameter.
Wrap in a sheet of grease proof paper.
Put in refrigerator. Now it can be kept indefinitely, ready for
use. Cut off slices as required, and bake in a greased tin for 10
to 15 minutes in moderate oven.
If you wish to use immediately, then roll out your mixture
under a sheet of paper (otherwise it will stick to the rolling pin),
cut into rounds with cutter and bake.
MACAROONS
(1) Pastry to line patty tins, and add little jam.
(2) Whites of 2 eggs well beaten.
(3) Mix together 2 ozs. ground almonds.
4 ozs. castor sugar.
Add 1 tablespoon at a time to the whites of eggs, and mix well
% dessertspoon or more to each patty tin and bake in a
moderate oven, for */ 2 an hour.
MADEIRA CAKE
Ingredients:
8 oz. plain flour 2 thin strips citron peel
Pinch of salt 2 teaspoons baking powder
4 oz. butter or margarine 5 oz. sugar
A few drops of vanilla 2 eggs
essence
4 tablespoons milk
(or milk and water)
Method: Grease a 6 -in. cake tin. Sift together the plain
flour, Baking Powder and salt. Cream together the fat and
sugar. Beat in the eggs one at a time, adding a little of the flour
with each. Add the vanilla essence. Fold in the remainder of the
flour alternately with the milk to produce a smooth, fairly soft
batter. Place in prepared tin. Put the citron peel lightly on the
top. Bake in a moderate oven at 375 (Regulo 4) for about 1%
hours.
149
MAGIC COCONUT MACAROONS
2/3 cup (% can) Eagle brand sweetened condensed milk,
3 cups shredded coconut 1 teaspoon vanilla extract
Combine, ingredients in mixing bowl and blend. Drop mixture
by teaspoonf uls on well-greased baking sheet, about 1 inch apart.
Bake in moderate oven (350 F.) until delicate brown (about 8 to
10 minutes). Remove from pan at once. Makes about 30 delicious
cookies.
MASTER CAKE RECIPE (AMERICAN RECIPE)
l / 2 cup shortening 2 l / 2 cups cake flour
l l / 2 cups sugar */ 3 teaspoon salt
1 teaspoon vanilla 3 teaspoons baking powder
2 beaten eggs 1 cup milk
Thoroughly cream shortening and sugar.
Add eggs and vanilla extract. Beat until fluffy.
Add sifted dry ingredients alternately with milk, mixing
thoroughly after each addition. Bake in two waxed paper lined
8 inch layer cake pans in moderate oven (350 degrees) 25 to 30
minutes. For three eight inch layers increase recipe one - half.
This recipe or its variations will make 12 medium sized cup cakes.
MASTER CAKE RECIPES VARIATIONS
GOLD CAKE Use five egg yolks in place of two eggs. Add
1 teaspoon grated orange rind.
Cut vanilla extract to */ 2 teaspoon and add
y 2 teasppon lemon extract. Spread with
orange butter frosting.
Orange Butter Frosting:
% cup butter Grated rind of 1 orange
cups confectioners sugar 2 tablespoons orange juice
2 egg yolks
Thoroughly cream butter and sugar. Stir in
unbeaten egg yolks and orange rind. Add
orange juice as frosting becomes thick.
WHITE CAKE Substitute 3 stiff beaten egg whites for 2
whole eggs, and fold in at the last. Reduce
baking powder to 2^ teaspoons.
150
ORANGE CAKE Substitute ^ cup orange juice for milk and
add grated rind of one orange. Cut baking
powder to one teaspoon and add *4 teaspoon
soda.
NUT BREAD
)4 cup brown sugar 1 egg 1 teaspoon salt
1 cup walnuts chopped 1% cups milk 3 cups flour
3 teaspoons baking powder
Mix ingredients and let stand in warm place for 30 minutes.
Bake for 34 hour in moderate oven, or until done.
OAT CRISPIES
1 egg 6 ozs. rolled, oats 4 ozs. butter 3 ozs. brown sugar
Cream butter & sugar, add oats and mix all together, with the
stiffly beaten white of egg. Put spoonfuls of this mixture on
baking pan, and bake about ^ an hour in a moderate oven.
OAT & DATE CAKES
y-i pkt. chopped dates 1 cup butter
1 cup sugar 1 cup sifted flour
y^ teaspoon salt 2^ cups quick oats
1 cup water 1 tablespoon lemon juice
Cook y?. package dates with 1 cup water over a low flame,
until a paste is formed. Add juice of lemon. Cream butter stir in
sugar gradully, add flour and s^alt, add oats, mix well, spread over
the bottom, of well greased pan, about y^ inch thick. Spread with
the cooled date mixture, then cover with remaining oat mixture.
Bake in moderate oven 375 F. about 30 minutes, remove and cut
in 2 inch squares.
OATMEAL DROP COOKIES
1 egg 1 tablespoon melted fat
y* cup sugar ^ cup rolled oats
l / 2 teaspoon salt a ' 3 cup chopped nuts
% teaspoon vanilla l / 4 cup chopped dates
Beat egg till light and add sugar gradually. Then add all the
other ingredients. Drop in spoonsful on baking sheet. Bake in
moderate oven (350 F.) till delicately browned. Remove from pan
at once.
151
PINEAPPLE MUFFINS
1 cup pineapple 1 teaspoon baking powder
1/4 lb. butter
y A lb. sugar 2 drops of vanilla
6 ozs. flour
Soften butter and sugar add eggs one at a time, beating well,
between each addition sieve flour and. baking power. Add half to
the mixture, then the pineapple, and lastly the remainder of the
flour. Put in greased muffin tins, and bake l / 2 an hour.
PINEAPPLE UPSIDE DOWN CAKE
First line the bottom of a pan (I use long, narrow pirex for
good square servings) with (all) half slices of No. 2 tinned pineapple
(make this "protty" because it's going to show!) Between slices,
arrange cut pieces of Maraschina cherries and halves of pecan nuts
(or walnuts). Then, into a frying pan, melt l / 2 cup butter with
7/8ths cup, of brown sugar and let it boil so as to make a thin
syrup (Don't let it candy). Pour this over "pretty bottom". Now
make the following: Sift together one cup of sifted cake flour, one
teaspoon baking powder, l / 2 teaspoon salt and put to one side. In
another large bowl, beat 3 egg yolks (homeside) until light, add
1 cup white sugar gradually, add 5 tablespoons pineapple juice a
little at a time and then sifted dry ingredients. Lastly fold in stiffly
beaten egg whites. Pour this over "pretty" and bake in hot oven
for 20 minutes.
PLUM CAKE
y 2 lb. flour Put flour into oven a day before
l / 2 lb. brown sugar to brown it.
1 lb. sultanas 1 lb. currants y 2 lb. raisins
% lb. candied peel, chopped y 2 lb. butter 12 eggs
1 nutmeg grated 2 ozs. sweet almonds chopped
l / 2 teaspoon ground mace y 2 teaspoon ground cinnamon
l / 2 wine glass sherry y 2 of brandy
Mix Sherry and brandy and put in spieces to steep over night.
Beat butter and sugar to a cream add yolks and flour alternately.
Lastly stir in fruit, spices etc., and whites of eggs beaten to a solid
froth. Bake in slow oven 3 or 4 hours or longer.
152
1 cup sifted flour 1
1 tablespoon melted butter 2
cup milk
eggs.
teaspoon salt
Sift flour and salt together. Beat eggs and add milk, shortening
and sifted dry ingredients. Beat until smooth with rotary beater. Fill
greased muffin pans y 2 full and bake in very hot oven (450) 20
minutes. Reduce heat to (350) and bake 15 minutes longer.
PRUNE CAKE
Flour, enriched all-purpose
\ l / 2 cups
Baking powder, l*/ 2 teaspoons
Soda, l / 2 teaspoon
Salt, 1 teaspoon
Shortening, ^ cup
Lemon juice, 1 teaspoon
Milk, l / 2 cup
Eggs, 2
Prunes, cooked, pitted and
chopped 2 / s cup
Walnuts, chopped l / 4 cup
Lemon rind, grated, y 2 teaspoon
Have all ingredients at room temperature. Sift flour, measure.
Add baking powder, soda, salt, sugar, sift again into mixing bowl,
drop in shortening. Add lemon juice to milk, pour in all at once.
Beat 2 minutes, 150 strokes per minute by hand or at medium speed
on electric mixer. Add eggs, prunes, beat 2 minutes. Fold in nuts,
and lemon rind. Pour into greased 8-inch-square pan, bake in
moderate oven 350 about 1 hour. When cool, sift confectioners'
sugar oven top.
ROCK CAKES
l /2 lb. flour % sugar 1 tablespoon golden syrup
2 eggs % lb. butter 2 teaspoons baking powder
6 ozs. sultanas Pinch of salt 1 tablespoon sherry or
brandy
Grated rind of a lemon
Sieve flour baking powder and salt, add sugar, and rub in l /^ lb. of
Marg or Butter with the tips of the fingers to the consistency of
fine bread crumbs, add sultanas and the grated rind of a lemon,
and the syrup. Beat up 2 eggs with a little milk, pour in, and
mix up, mixture must not be too wet. Put in patty pans and cook
in fairly hot oven to begin with then lower heat. 15 minutes to bake.
153
SAINT - HONORE BIRTHDAY CAKE
Double receipt cream-puff pastry l / cup water
y+ cup sugar Sweet whipped cream
Candied fruits.
Butter and lightly flour 2 large cookie sheets. Fill a large
pastry tube, fitted with a wide -mouthed dispenser, with the
pastry. Describe a large circle the size of a large saucepan cover
on one cookie sheet by forcing the pastry through the tube.
The circle should be approximately 1 inch thick. Using the same
pastry tube, drop about 20 small balls on the other cookie sheet.
Place both sheets in 375 F. oven and bake until both the circle
and small puffs are delicate brown and free of any moisture on
the outside. The circle should take 5 to 10 minutes longer then
the small puffs. Meanwhile, boil the sugar and water until the
syrup reaches a temperature of 238 F. or until it will form a
soft ball when put in cold water. When the puffs are baked, dip
each one in the syrup and place on a lightly oiled surface to cool.
When the puffs and ring are cool, attach the puffs to the ring using
a little hot syrup to make them stick. Fill the centre of the ring
with the cream and decorate with candied fruits. Place a birth-
day candle in each small puff.
SALT SCONES
(1) Mix in a basin : 2 cups flour 1 teaspoon sugar
l /z teaspoon salt (or more to taste)
4 teaspoon baking powder.
(2) Beat together 1 egg plus j4 cup milk.
Melt y 2 cup butter, and beat lightly into egg-and-milk.
Stir very lightly into the flour mixture.
Hardly touch after this. The less you handle, the lighter your
scones will be.
(3) Get a hot oven ready. Must be at least 350.
(4) Flour a board, roll out mixture about half an inch thick. Cut
into small rounds with a round cake-cutter.
Brush the top of each round (don't on any account touch the
sides) with:
either 1 beaten egg
or 1 egg-yolk plus water
or a little milk
or simply water.
(5) Bake in the already hot oven for 810 minutes.
154
SCOTCH BAPS
1 l.b flour y* pint of milk and water
1 teaspoon salt mixed
2 ozs. lard 1 oz. yeast
1 teaspoon sugar
Mix 1 Ib. sifted flour in a warm bowl with a teaspoon salt and
rub in the lard. Cream 1 oz. yeast, with 1 teaspoon sugar, and
l /i pint tepid milk and water combined, and strain into flour. Make
into a soft dough, cover, and set to rise, for 1 hour. Knead lightly,
shape into ovals, brush with milk, dust with flour, and place on
a greased floured tin. And set in warm place for 15 minutes.
Bake in hot oven for 15 to 20 minutes.
SCOTCH PANCAKES.
2 teacups flour 1 egg
6 teaspoons castor sugar 1 teacup milk
l / 2 teaspoon baking soda A walnut of butter or margarine
Vz teaspoon cream of tartar
Sift dry ingredients into a basin. Beat egg. Mix flour mixture
to a very stiff batter with half of the milk. Add remainder of milk
to the egg and stir into batter. Melt and add fat. Beat batter
until perfectly smooth. Heat a girdle, frying pan, or electric hot
plate. To test for the correct heat, throw a little flour on to the
cooking surface you are using, and when it turns a golden brown
you will know that the correct temperature has been reached.
Brush off flour. Grease the cooking surface, and drop tablespoons
of the batter on to it. COOK lor a minute or two until bubbles
form on the surface. Turn quickly with a palette knife and cook
the other side until it is golden brown. When the pancakes are
ready wrap in a cloth. Serve hot or cold.
SCOTCH SHORT BREAD
14 ozs. flour 4 ozs. ground rice
l / 2 Ib. butter l / 4 Ib. castor sugar
l / 2 teaspoon salt
Break up butter into small pieces unto baking board. Mix
flour, ground rice, and sugar, add the butter and mix into a stiff
dough.
Divide into 2 portions, and form these into round cakes, about
34 of an inch thick. Pinch edges and prick. Put cakes in moderate
oven for 45 minutes.
155
SEVEN MINUTE FROSTING
2 egg whites 1^ cups sugar
Dash of salt 1# teaspoons light corn syrup
1 teaspoon vanilla extract A /s cup cold water
^ teaspoon cream of tarter
Place all ingredients except vanilla extract in double boiler,
over boiling water. Mix thoroughly. Cook, beating constantly
with rotary or electric beater until mixture forms peaks about
seven minutes.
Remove from heat, add vanilla, beat until of spreding consis-
tency. This is a very good icing for almost any kind of cake. This
recipe makes enough to ice two 8 inch layers, or one large cake.
SNOW GATEAU
2 ozs. margarine *4 teaspoon lemon essence
l /4 teaspoon almond essence l / 2 teaspoon salt
l / 2 lb. flour l / 2 teacup desiccated coconut
4 teaspoons baking powder 3 egg whites
Y+ teacup milk Roasted almonds as required
y^ lb. castor sugar
Grease an 8-inch wide cake tin. Beat margarine till softened.
Add sugar and beat till fluffy. Stir in flavourings. Sift flour, salt
and baking powder twice. Stir in coconut. Add to fat mixture, a
little at a time, alternately with milk. Beat egg whites to a stiff
froth. Fold into mixture. Place in cake tin. Sprinkle with extra
desiccated coconut and a few chopped, blanched roasted almonds.
Bake in a moderate oven, 350 F. (Regulo 3), for about 50 minutes.
When cold, coat with orange glace icing. Sprinkle all over with
desiccated coconut, and decorate with whole roasted almonds.
Orange Glace Icing: Place % lb. sifted icing sugar in a basin.
Stir in 2 dessert-spoonfuls of warm water, a drop at a time, then,
stirring well, add orange juice to taste. Lower basin into> a saucepan
with hot water coming halfway up the sides. Stir over hot water
until sugar is mushy, but do not allow icing to become too hot.
Remove from heat. Cool slightly, then stir well and use. The
icing should be thick enough to cling to the back of a spoon.
156
SOUTHERN BEATEN BISCUITS
These can be made in the morning, put in frig, and cooked for
dinner. Take out 15 minutes to half hour before baking.
4 cups bread flour ^ cup fresh milk
4 tablespoons crisco
4 teaspoons baking powder
Mix. Flour board, turn out dough, flour top, then knead and
beat them unmercifully for 10 minutes.
Roll out (not quite y* inch thick), cut with 2 inches circle cut-
ter, prick with a fork and bake on greased pan in 450 oven for 12
to 15 minutes, Serve immediately. Do not cut open, break them.
STANDARD RECIPE FOR WHITE BREAD
1 cake yeast 1 teaspoon sugar
2 tablespoons shortening 2 cups scalded milk
y^ cup lukewarm water y-i teaspoon salt
2 teaspoons sugar 6 cups flour
Add yeast to lukewarm water and 1 teaspoon sugar. Let stand
5 minutes. Add salt shortening and remaining sugar to milk and
cool to lukewarm. Add softened yeast and 3 cups flour. Beat well.
Add more flour to make a soft dough. Place remaining
flour on board, turn out dough on floured board and knead until
smooth and elastic. Place in a greased bowl, turn over so that greas-
ed side is on 1;op, cover with cloth and let rise till doubled in bulk.
Punch in sides and let rise a second time. Cut dough into shapes.
Place into greased pans cover and let stand 10 minutes, grease tops
shape into loaves if liked, and let rise till doubled. Bake in hot
oven (400) 10 minutes then reduce temperature to 375 and bake 35
to 40 minutes. Make 2 (1 pound) loaves.
SWEDISH TEA RING
1 cake yeast 1 egg beaten
1/4 teaspoon salt 1 cup scalded milk
3 1 /! cups sifted flour 6 tablespoons shortening
% cup lukewarm water Melted butter
y^ cup sugar y^_ cup nuts
Soften yeast in water. Combine milk salt sugar and shortening.
When lukewarm add yeast and l / 2 the flour and beat well. Let
rise. Roll dough into retangular sheet on a lightly floured board.
157
Brush with melted butter and sprinkle with chopped rats. Roll
up like a jelly roll and form into a ring on greased baking sheet.
Using a large pair of scissors, cut ring around edge at 2 inch in-
tervals, leaving inner edge intact. Turn each slice to flat on pan.
Let rise until light and bake in hot oven (400) about 30 minutes.
Frost while hot with confectioners sugar frosting.
SWISS ROLL
INGREDIENTS:
3 ozs. plain flour 1 level teaspoon baking powder
Pinch of salt Jam
2 eggs
METHOD
Grease, and coat with a mixture of flour and sugar a 12-in. by 8-
in. swiss roll tin. Sift together plain flour, baking powder and salt.
Break eggs separately into a basin. Add sieved sugar and whisk
together until the mixture is creamy and frothy. Fold in the dry
ingredients and mix thoroughly. Pour into tin and spread evenly
with flat knife. Bake in a hot oven at 420 (Regulo 6) for about 7
minutes until cake is firm in the centre. Do not over-cook. Have
ready paper thickly sprinkled with sugar, placed on top of a damp
cloth. When cooked, turn the cake on to the sugared paper, trim
the edges. Spread with warmed jam and roll.
WAFFLES
l*/ 2 cups flour y 2 teaspoon salt
2 teaspoons sugar 2 or 3 egg yolks (well beaten)
2 or 3 egg whites (beaten stiff) 6 tablespoons melted butter
3 teaspoons baking powder 1 cup milk or evaporated milk
To Mix: Sift dry ingredients together. Beat egg yolks, add
milk and gradually mix little by little, fold in whites and add a
little more milk if necessary. Lastly add melted butter. Omit
sugar for very crisp waffles. Cook in waffle iron and serve with
maple syrup.
Without sugar they are good with small sausages, creamed
chicken, mushrooms or fried bacon, topped with parsley or watercress.
158
WALNUT CAKE
iy 2 cups flour # cup butter
1 cup raisins 3 teaspoons baking powder
Little vanilla essence 1 cup sugar
3 teaspoons of water 3 eggs and 1 pinch salt
1 cup walnuts
Sieve flour after measuring, cream butter and sugar, add 1
egg at a time, beating between each. Then gradually add flour,
baking powder and lastly raisins, walnuts Vanilla essence
and 3 teaspoons water. Bake ^ of an hour in moderate-oven.
WEDDING CAKE
1 Ib. butter l / 2 teaspoon soda
1 Ib. flour 1 }4 Ibs. citron in thin slices
3 Ibs. seeded raisins cut in 1 Ib. brown sugar
pieces 2 Ibs. sultanas
l /2 Ib. preserved lemon rind 1 Ib. currants
l / 2 Ib. preserved orange rind 12 eggs
1 cup good brandy 1 cup molasses
4 sq. of chocolate melted 4 teaspoons cinnamon
1 tablespoon hot water 4 teaspoons spice
l / 2 Ib. candied cherries iy 2 teaspoons mace
% Ib. ground walnuts 1 nutmeg grated
Method: Cream butter, add sugar gradually and beat thorough-
ly. Add molasses. Beat egg yolks until thick and lemon coloured
and add to first mixture. Then add well sieved flour, reserving a
little to dredge the fruit. Mix all fruit together with spices and
dredge with the remaining flour and add to first mixture. Beat
egg whites until stiff, and then add the brandy and chocolate Lastly
add y 2 teaspoon soda dissolved in hot water. Butter one large and
one small cake tin to fit on top (3 sizes smaller). Put mixture in
tins and bake in very slow oven 4 5 hours. This cake can be
steamed for 3 hours first and then bake for \y 2 hours. It will
be very moist if done in this way.
159
range
tease
your appetite
delicious foods
specially imported
by
W.R.LOXLEY& CO.. (CHINA) LTD
For Tea
CELERY SANDWICHES
Whip some cream and add as much Parmesan as will make
a paste, spread the mixture on some thin slices of bread and butter
and cover with very finely chopped Celery. Add at last, a sprinkling
of Coraline Pepper.
FRENCH TOAST CHEESE DREAMS
8 slices of bread (stale or fresh) 54 Ib. of cheese
1/2 teaspoon salt 2 eggs
y^ cup of milk A little salad oil
Make 4 cheese sandwiches and cut in half. Beat eggs with milk
and salt. If sandwiches are not buttered, use a little more salt.
Dip sandwiches in egg mixture. Moisten each side well. Fry gently
in enough salad oil to cover bottom of pan until cheese is melted
and both sides are lightly browned.
NEW YORK SANDWICHES (SPECIAL)
Put y-j. lb. finely chopped ham or tongue into a basin, with a
spoonful of chutney or mangoe relish. Beat 4 oz. of butter to a
cream and mix well with the contents of the basin. Spread on thin
slices of bread. Place on the top some wafer thin slices of chicken
breast or game; cover with another slice of bread, on which the
mixture has been spread and cut into different shapes. A delicious
sandwich for a buffet supper or dance.
OTHER DELICIOUS SANDWICH FILLINGS
1. To boned sardines add little mayonnaise, lemon juice, Wor-
cestershire, salt and cayenne to taste. Mix with fork and
spread on lightly buttered bread.
2. To chopped hard-cooked eggs add a few drops onion juice
and mayonnaise. Spread thickly between slices of bread
which have been spread lightly with butter and anchovy
paste.
3. To chopped or potted ham add mayonnaise.
4. To chopped cucumbers, add little chopped onion and parsley
and mayonnaise to hold mixture together.
5. Spread very thin small squares of bread thickly with mayon-
naise. Drain canned asparagus tips and roll one in each
square of bread. Roll from corner to corner so that tip
shows. Sprinkle the tip with paprika.
160
6. Put cold boiled lobster or shrimp through the food chopper.
Mix to a paste with mayonnaise. Spread between thin
pieces of toasted or plain bread.
7. Put cold baked ham through food chopper, add horseradish
dressing to make a paste.
OVEN-BAKED FRENCH TOAST AND BACON
Eggs, well-beaten, 2
Milk, 1 cup
Salt, y* teaspoon
Bread, 2 or 3 days old, 8 slices
Bacon, 8 strips
Combine eggs with milk and salt. Dip each slice of bread in
the egg-milk mixture; place on well-greased cooky sheet. Arrange
bacon strips on wire rack in shallow baking pan. Place pan with
bacon and cooky sheet with bread slices in hot oven, 450. the bacon
on the center rack, and the bread on the rack above; bake both about
15 minutes until bread is lightly browned and bacon crisp. Serve
hot. French toast is good with jelly, syrup or honey. Makes 4
servings. This way of cooking bacon on a wire rack in shallow pan
in hot oven may be new to you. But with it there's no turning, no
curling; comes out nicely crisp and brown.
PRUNE SANDWICHES
Creamed cottage cheese, ^ cup Celery, chopped, % CU P
Salt, l / teaspoon Apple, pared and chopped 2
Ginger, y% teaspoon tablespoons
Prunes, cooked, pitted and chop- Bread, 8 slices
ped, l /i cup
Combine cottage cheese, salt and ginger. Add prunes, celery
and apple; blend well. Spread between slices of buttered white,
whole-wheat or rye bread. Makes 4 sandwiches.
ROLLED SANDWICHES
The day, or several hours before sandwiches are to be served,
cut entire crust from loaf of bread. Wrap in damp napkin and
put in refrigerator.
Slice loaf lengthwise very thin. Spread lightly with butter and
then with mixture desired. Cream cheese, seasoned and mixed
with finely chopped nuts or chopped olives or chopped pimentos
or avocado mixture are excellent fillings for this type of
sandwich. Roll each long slice up very carefully and wrap^ again
in damp napkin. Just before serving slice in thin rounds. These
sandwiches are very attractive for tea or reception.
161
TAIKOO
SUGAR
I.:. HALF CUBES .- '
:- GRANULATED
*' b """ I ' r " I c i M G ^-tviu: ,
CASTE R
Obtainable from a I/
& stores - <
Preserves
APPLE GINGER
y* pint water 2 level teaspoons of ground
3 Ibs. apples ginger
3 Ibs. sugar */+ lb. crystallized ginger
Rind, and juice of one large lemon
Peel, core and cut apples into quarters. Pour */ 2 pint of water
into cooker, add apples juice and rind of lemon, and ground ginger.
Cover, bring up to pressure slowly over medium heat and pressure
cook for 5 minutes. Reduce pressure with cold water. Return to
heat, add sugar with chopped crystallized ginger, stir until sugar
is dissolved, bring to boil in open cooker and boil rapidly until a
little will jell when tested on a cold plate.
APRICOT MARMALADE
Soak 1 lb dried Apricots in 4 cups water for 2 days. Then cook
until tender, adding 1 cup Pineapple juice. Then add 8 cups of
sugar 1 cup crushed pineapple, boil for y 2 an hour or until it sets.
Sugar should be added before coming to the boil.
BLACKBERRY AND APPLE JELLY
y^ pint water 2 Ibs. blackberries
l l / 2 Ibs. sour apples Juice of lemon
Sugar
Wash berries. Peel and core apples, cut into small pieces.
Put fruit with water in cooker. Cover, bring to pressure slowly
and pressure cook for 3 minutes. Reduce pressure with cold water.
Pour into a jelly bag or fine cloth to, strain off the liquid. Leave
for 12 hours. To each 1 pint of juice add 1 lb. of sugar. Bring to
b6il in open cooker, and boil till a little jells when tested on a cold
plate.
162
CUMQUAT MARMALADE
1 Ib. cumquats Wipe fruit and slice thin,
y-i lemon discharging only seeds. Add
1 qt. water cold water and let stand 24
1 Ib. sugar hours.
Cook until the peel is tender. Using an open keetle to allow
evaporation, let stand another 24 hours. Add sugar, stir thoroughly
and cook to the stiffness wanted. Allow to stand at least a week,
before using.
CHILLI SAUCE
12 large ripe tomatoes
2^ tablespoons sugar
2 teacups vinegar
1 minced peeled onion
1 tablespoon salt
l l / 2 teaspoons allspice
1 teaspoon grated nutmeg
iy 2 teaspoons ground cloves
l l / 2 teaspoons ground cinnamon
Scald tomatoes, 2 or 3 at a time, and peel as soon as the skin
loosens. When all are peeled, cut in slices. Place all the ingredients
except spices in an enamel lined preserving pan. Heat very slowly
till boiling, stirring frequently to prevent burning, then add spices.
Simmer for l / 2 an hour. When ready, bottle, cork and seal.
CHUTNEY
2 Ibs. apples (after peeling and, coring)
2 onions
Cayenne to taste
1 pint vinegar
2 Ibs. green tomatoes
1 Ib. sultanas
6 chillies (green and red)
1 Ib. brown sugar
1 tablespoon salt
Method
Slice tomatoes. Peel core and slice apples put into pan with
other ingredients, but not the sugar boil gently until reduced to
a pulp. Remove from heat, add sugar and stir well.
Bottle when cold this makes 5 Ibs. of Chutney and keeps well.
163
GREEN TOMATO CHUTNEY
3 Ibs. tomatoes 1 teaspoon salt
1 Ib. sour apples }4 oz. root ginger
l /4 Ib. onions l / 4 Ib. sugar
34 Ib. dates l / 4 pint vinegar
Remove skins of tomatoes, peel and core apples and cut into
very small pieces, chop onions, stone dates and cut into small
pieces, tie ginger in muslin bag. Put all ingredients into cooker,
adding vinegar. Stir well, cover, bring to pressure and pressure
cook for 10 minutes. Reduce pressure with cold water. Simmer
without lid of cooker until chutney is of a thick consistency.
Remove ginger. Put into warm jars and seal.
GUAVA JELLY
Wash fruit well, cut up and put into saucepan or pressure
cooker with very little water. Guavas must not be too ripe. When
done, put through a jelly bag and leave overnight to drain. For
each quart of juice, add the juice of 1 lime, or lemon, and then add
1 cup of sugar for each cup of juice. Dissolve slowly, then bring
to the boil and boil rapidly. Cook to the jelly stage, skim, pour
into hot jars, and seal with wax.
Never squeeze jelly bag if clear jelly is required.
There is more pectin in greener guavas.
MANGO CHUTNEY
3 Ibs. green mangoes (sliced thin)
3 Ibs. sugar (if mangoes little ripe, not so much sugar)
Keep at a low boil until jammy. Chop up 5 oz. of Ginger and
5 oz. of Garlic finely and put into the jam, followed by 1 oz.
crushed Red Chillies, 1 Ib. Sultana Raisins, 1 pt. of Vinegar, 2 ozs
Salt, plus plenty of stirring.
Simmer until thick and put into hot bottles.
RED CURRANT JELLY
1 pint water 3 Ibs. redcurrants Sugar
Strip currants off stalks. Put in cooker with water. Cover,
bring to pressure slowly and pressure cook 1 minute.
Reduce pressure with cold water.
iMi* and n ^ uid into a jell y ba or fine cloth and all w
to drip for 12 hours until all the juice has been extracted.
To every pint of juice add 1 Ib. of sugar Brine to the boil
m open cooker, and boil till a little jells whe^ tested on a cold pla?e
164
RHUBARB CHUTNEY
1 Ib trimmed rhubarb
1 large peeled apple
2 medium-sized peeled tomatoes
1 large peeled onion
1 clove peeled garlic
2 ozs. stoned dates
4 ozs. dried figs
1 teaspoon ground ginger
Pinch of allspice
1 oz. mustard seed
1 teaspoon salt
Pinch of cayenne pepper
1 pint malt vinegar
8 ozs. picked sultanas
6 ozs. sugar
Remove any strings from rhubarb, and then cut it into y 2 inch
pieces. Core and roughly chop apple. Chop tomatoes and onion,
and put into a saucepan with rhubarb and apple. Chop and add
garlic, dates, figs and remainder of ingredients. Stir over a slow
heat till sugar "is dissolved. Bring to the boil. Boil for 1 hour,
stirring frequently, then pot, or bottle, and seal.
Rhubarb Jam. Clean Rhubarb, cut into small pieces and put
into a large pan. Add an equal weight of preserving sugar and
1 oz. of whole ginger, (or several pieces of fresh) tied up in a little
bag. Cover the pan and leave for 24 hours. Drain off the syrup
and boil it in a preserving pan for half an hour. Add the rhubarb
and continue boiling until it becomes transparent. Remove bag
of ginger, before pouring jam into hot jars.
SWEET APPLE CHUTNEY
3 Ibs. apples 2 cloves of garlic
1 Ib. onions 1 dessertspoon salt
\ l /i Ibs. sugar y* pint vinegar
% Ib. crytallized ginger Allspice
l /4 teaspoon cayenne pepper
Peel, core and cut up the apples into small pieces and slice
onions finely.
Put vinegar and ingredients into cooker. Stir well, cover, and
bring to pressure. Pressure cook for 15 minutes. Reduce pressure
with cold water. Simmer in open cooker until the chutney is of
a thick smooth consistency. Put into warm jars and seal.
Be sure not to fill the cooker more than half-full for preserves.
- 165
America's
Leading
Flour
^fgfS^ t lUlll
fperry
ENRICHED FLOUR
. Sole Agents:
Dodwell fc Co., Ltd.
Candys
CREAMY FONDANT
2 cups sugar 1 cup water
1 tablespoon white corn syrup 1 pinch of cream of tartar
Put sugar, water, syrup in saucepan. Stir until sugar is
dissolved, then add cream of tartar. Put on saucepan lid and boil
3 minutes. Take off and continue slow cooking until 238 with
candy thermometer. Wash down sides with brush, dipped in cold
water. Rinse a bowl with cold water, pour sugar gently in and
leave to cool. When fairly cool take a wooden spoon and work it,
bringing it up and letting it fall. When it is ready it will turn
white. Put into a basin, put a damp cloth over it and leave for
2 or 3 days.
FUDGE
3 ozs. unsweetened chocolate 3 cups sugar
2 tablespoons corn syrup 1 cup carnation cream
3 tablespoons butter 1 teaspoon vanilla
In 2 qt. saucepan put sugar, grated chocolate corn syrup and
milk. Stir constantly over low heat until sugar and chocolate is
dissolved, on no account, must it boil before, or it will be sugar,
cook to 238 on Candy Thermoneter.
Remove from heat add butter and vanilla and allow to cool.
Beat until thick and creamy and pour into buttered tin. Cut in
squares, with a knife, that's been dipped in hot water. Never make
Fudge on a wet day.
FUDGE NUT DROPS
l l / 2 cups sugar i/ 3 cup tinned milk
y-2. cup walnuts 1 tablespoon butter
Put 1 cup sugar and i/ 3 cup of milk into saucepan, and bring
to boil, slowly stirring all the time. At the same time put }4 cup
of sugar into frying pan and let it melt and cook, until golden
brown, not too dark. Add to the other saucepan and cook to 234
without stirring. Pour into bowl with nuts and butter and beat
till creamy. Then drop on to oiled sheet from a teaspoon.
166
PEANUT BRITTLE
2 c. granulated sugar 1 pint chopped peanuts
1 teaspoon salt
Put sugar into pan and heat slowly stirring constantly until
the sugar is melted and turns a light brown color. Spread the
chopped nuts in a buttered tin sprinkle them with salt warm the
tin slightly and pour the melted sugar over the peanuts.
PEPPERMINT CREANS
1 Ib. icing sugar 1 tablespoon cream
1 teaspoon essence of peppermint 1 egg white
Sieve icing sugar, mix in the cream, essence and enough
whipped egg white to make a stiff paste. Knead this well on a
board dusted with icing sugar, then set aside for 1 l / 2 hours. Dust
rolling pin with sugar, roll out paste j4 inch thick, cut in small
rounds with a cutter, and leave on a sugared dish until next day.
They can be dipped in melted chocolate if liked.
RUSSIAN TOFFEE
2 Ibs. sugar Milk (about ^ cup)
Butter (size of an egg) 2 teaspoons syrup
1 tin condensed milk Vanilla Walnuts
Put sugar and milk in pan. Dissolve slowly, and, when boiling,
add syrup and butter. Boil a little and then add tin of condensed
milk, and cook to 240. Add nuts and vanilla. Beat until thick and
pour into buttered pans.
167
USE B. N. E.
(British National Electrics Ltd.)
ELECTRIC COOKERS & WATER HEATERS
- .!
EFFICIENT
6-
ROBUST
SOLE AGENTS:
THE CHINA ENGINEERS, LTD.,
ST. GEORGE'S BLDG., HONG KONG
TEL: 34116
Hints *& Suggestions
HOUSEHOLD HINTS
Canned Fruit
Always open canned fruit one hour before using.
Fruits become richer in flavour after they have absorbed oxygen.
Meltonian Cream
2 ozs. beeswax 1 oz. white wax
l /3. oz. castile soap l / 2 pt. turpentine
l /i pt. boiling water
Scrape all materials into a jar or tin, pour the turpentine over,
and allow to stand for 2 days. Then add the boiling water and
stir constantly until cold.
Moth Prevention
Always warp wool round a moth ball when winding.
It will protect the wool from moths, especially if any is left
over and is to be kept for mending.
Handle for Wax Covering on Chutney or Jam
When covering chutney or jam with wax, first pour a small
quantity, and then place a clean piece of string across the top
of the jar. Pour on the rest of the wax, the string extending
over the edges of the jar makes a convenient handle to remove
wax when opening the jar.
Oil Stoves
There will be no fumes from oil stoves if a teaspoonful of
common salt is added to the paraffin, and the wick never
allowed to burn itself out.
Silver Cloth Recipe
1 tablespoon water 1 dessertspoon scrubb's ammonia
1 teaspoon Goddards plate powder (or any other silver
powder)
Make this into a paste and absorb it with a square 18 x 18
of flannelette or toweling and hang it out of doors till dry.
Make several of these cloths at one time and they can
be kept in a linen bag.
168
Put a few drops of turpentine about the shelves of stove
cupboards, cockroaches will avoid any place which smells even
slightly of turpentine. In the same way, ants will give it a wide
berth.
A few drops in cupboards and shelves will preserve clothes
from the attacks of Moths.
TO CLEAN GAS OVENS
Soak a piece of clean rag in ammonia, and leave it in the
centre of the oven overnight. This loosens the grease, and next
morning it is easily wiped away with the ammonia soaked rag.
Use an old silk stocking to pack your pleated nylon skirt when
travelling. Cut off the foot, draw the skirt through, and give it
a twist.
Kapok cushions are inclined to get lumpy. Remove the dust
bag from the vacuum and tie a clean cushion cover on it. Spread
the lumpy kapok on a clean wooden floor and run the vacuum over
it In a few minutes, the cushion cover is filled with fine loose
kapok and the cushions are soft and comfortable again.
CAEE OF FLOWERS
When flowers arrive from the florist, do not arrange them at
once, but look at the stem tips. If the severed ends are dark, recut
each stem on a slant, with sharp pruning shears. Next fill roomy
buckets, with cool water, and plunge the flowers deep. Let them
rest in a cool dark room for several hours in deep water. Then
arrange them. They will last for several days.
If you have a garden to cut flowers from, do get out early in
the morning, or better still after sundown at night. Place the
flowers in a deep bucket of water, not too many in one bucket,
it is better to give them plenty of room and leave overnight.
HOW TO CUT Use sharp stem cutters or pruning shears and
snip each stem on an angle, so that it will not touch the bottom
of the container, and fail to absorb water, hard wooded shrubs,
should be split a few inches up from the bottom, to allow water
intake. This is especially good for chrysanthemum and stocks, also
take off the leaves on the lower part of the stem which goes into
169
the water to prevent rotting. Poinsettia's, Heliotrope and
Poppies, should be singed well oven a flame, or dipped in boiling
water, for a minute before plunging into deep cold water. Better
results for dahlias are obtained by placing in warm water, and
allowing it to cool normally.
FLOWERS
A few Hints on Reviving Them
When tulips droop their heads and appear limp in a vase, pour
hot tea in the water.
For Carnations use a 15% sugar solution. This is about 6
teaspoonfuls of sugar to 10 tablespoons of water.
Roses also like a sugar solution only stronger 2 % tablespoons
to 5 ozs. water (10 tablespoons).
For foliage, place the stems in a small mixture, of 1 table-
spoonful of olive oil or glycerine, to 1 oz water when they have
drunk up all the oil and water, the leaves will be beautifully firm
and easy to arrange.
'GAMMEXANE' POWDER
'Gammexane' Powder is the most powerful insecticide yet
developed for controlling cockroaches. It acts as a contact poison,
cockroaches die after walking across a film of powder. Cockroaches
also have the habit of cleaning their antennae (feelers) by drawing
them through their mouth parts, and as the dust adheres to the
antennae it also acts as a stomach poison.
"GAMMEXANE" LIQUID SPRAY L.044
For those who prefer a liquid spray, L.044 is available, but as
with all liquid sprays, it contains an inflammable solvent, and must
not be used near naked flames.
L.044 is particularly effective while the solvent is still damp
and before it has evaporated.
The area to be treated must be thoroughly wetted and an
atomised spray, or one which fills the room with mist, is not desirable.
170 -
'GAMMEXANE' SMOKE GENERATORS
If the infested area can be made reasonably air tight, then the
Smoke Generator will be found to be very effective in cleaning
up initial infestation but the residual effect does not last as long
as the powder or sprays.
The smoke generator recommended for houshold use is
"Gammexane" Smoke Generator No. 22 as it has little or no
residual odour.
No. 22 is sold in tubes containing six pellets, each of which is
sufficient for 1,000 cu. ft. of space.
All doors, windows and ventilators must be closed, foodstuffs
removed, crockery and cooking utensils should also be removed or
washed afterwards to avoid tainting. Drawers and cupboard doors
should be left open.
Individual rooms can be treated provided the smoke cannot
enter the adjacent rooms through cracks or under doors.
Smoke generators No. 22 are particularly useful for drying or
hot rooms. The only precaution to take is to remove dyed rayon
and silks as the smoke has been known to cause discolouration of
the dye. General furnishings such as carpets and upholstery, etc.
are unharmed.
171
TEEPOL 41
General Application Chart
APPLICATION
CONCENTRATION
REMARKS
WALLS, CEILINGS (if washable).
PAINT & VARNISH WORK.
WINDOWS
1 to 2 tablespoonsful per gal.
of tepid water.
High glost finishes may be
safely washed in this
solution. Apply as usual.
Polish with clean moist pad.
WOOD FLOORS
1 to 2 tablespoonsful per gal.
of cold water.
Use cold water to avoid
softening wood; dry parquet
floors as soon as possible.
LINOLEUM
1 to 2 tablespoonsful per gal.
of cold or tepid water.
Apply with dampened pad
or mop.
CARPETS
1 Part to 10 parts of tepid
water. Add i tablespoonful
of acetic acid per gal. if
colours tend to ' bleed.'
Apply with stiff brush or pad
or by rotary brush machine.
Wipe with clean moist pad.
FURNISHING FABRICS.
LOOSE COVERS
1 Part to 10 parts of tepid
water. Add i tablespoonful
of acetic acid per gal. if
colours tend to 'bleed.'
Use stiff brush or pad.
Loose covers and fabrics can
be soaked in the solution.
Rinse or wipe with clean water.
DISHES GLASS. CUTLERY
1 tablespoonful per gal.
Use hot water for best
results.
BATHS. TILES. WASH BASINS
1 tablespoonful per gal. of
warm water.
Apply with brush or mop
and rime.
DISH WASHING MACHINES
Soaking tank type
Jet or spray type
1 tablespoonful per gal. tank
capacity.
2-3 tablespoonsful per
1 gal. of water.
Use hot water.
Use hot water.
FLOORS. LAVATORIES.
TABLES. BENCHES.
FITTINGS
2 tablespoonsful per gal. of
warm water.
This is an ideal solution for
all forms of rough cleaning.
Apply with brush or mop.
SHEU1 R IS WASTEFUL TO XCED THE REOQM*NDD CONCENTRATIONS
ii ii ii ii i i i || i i mi
A 000 036 820 9
and
GENERAL^ ELECTRIC
U.S.A.
can pui~ your confidence in
ELECTRIC
GENERAL
U.S.A.
HENNINGSEN AND COMPANY LIMITED
IMPORT DEPARTMENT
David House, First Floor Tels: 28O9I, 3 171 1
^Available _s4lso ^4t
China Emporium Ltd. The Sincere Co., Ltd.
The Sun Co., Ltd. Tsang Fook Piano Co.,
Wing On Co., Ltd.
