Military Pickle

1. 1 fair-sized marrow.                                                                7. 1 cucumber.
2. 500 g (1 lb) cauliflower.                                                          8. 500 g (1 lb) onions.
3. 500 g (1 lb) french beans.                                                       9. 500 g (1 lb) sugar.
4. 7 chillies.                                                                               10. 2.5 l (2 quarts) vinegar.
5. 30 g (1 oz) ginger.                                                                 11. 30 g (1 oz) turmeric powder.
6. 1 breakfast cup flour.


    Cut vegetables small, cover with salt, leave for 12 hours, then drain. Put into saucepan. add the vinegar and boil for 6 minutes. Mix the powder ingredients to a smooth paste and add while boiling. Boil all for at least 1/2 hour, stirring well to prevent burning. Bottle and tie down.

Green Fig Preserve

    Scrape figs and slit on top. (If a little butter or fat is rubbed on the fingers and the figs are soaked in cold water, the fingers will not become sore during the scrapping process). Lay in cold water mixed with lime (2 tablespoons to 100 figs). About 12 hours later take out and wash clean. Have ready a saucepan of boiling water in which place a pinch of soda and a little salt and let the figs boil in this, leaving the lid off the pot. Take out when soft enough to be easily pierced with a straw. Drain through a colander or on a cloth. Take 1 kg (2 lb) of sugar more than the weight of fruit; make a clear syrup (1 cupful water to 1 cupful sugar) and when it is strained and cool, lay the figs in it for a night. The next day cook on a low heat till the fruit is quite clear.

Beef and Tomato Sauce

    Very thin slices of beef spread with the sauce and salt and pepper sprinkled over.

Chocolate Squares (Brownies)

1. 2 eggs.                                                                                    5. 1/2 teacup flour.
2. 1 cup sugar.                                                                            6. 2 1/2 squares unsweetened chocolate.
3. 1/3 cup butter or margarine.
4. Vanilla essence.


    Beat the 2 eggs till frothy. Beat in the sugar slowly. Melt together over hot water the chocolate and butter and add to the egg mixture with vanilla essence. Mix thoroughly, adding flour. Bake in a hot oven, in a flat baking tin. Before removing from the tin and while hot, cut into squares.

Caramel Icing

1. 250 g (8 oz) brown sugar.                                                    4. 25 g (3/4 oz) butter.
2. 100 ml (2/3 gill) milk.                                                           5. Pinch of bicarbonate soda.
3. 1/2 teaspoon vanilla essence.


    Heat the sugar with the milk until a soft ball forms when dropped into cold water. Remove from the fire, add the butter, vanilla essence and soda bicarbonate. Beat with a whisk until the mixture becomes thick and creamy, then pour over the cake. Decorate with small pieces of sliced dates and almonds.

Apricot Baskets

1. 90 g (3 oz) butter or margarine.                                                 6. 2 eggs.
2. 90 g (3 oz) castor sugar.                                                           7. Vanilla.
3. 90 g (3 oz) flour.                                                                       8. Apricot jam.
4. 1/4 teaspoon (a pinch) of baking powder.                                 9. Lemon juice.
5. Pistachio nuts or browned coconut.                                         10. Angelica cream.


    Cream the butter and sugar. Add the eggs. Beat the mixture thoroughly. Add flour, vanilla essence, and lemon. Half fill small deep tins with the mixture and bake in a hot oven. When cool cut out centers and coat with warm jam. Roll in chopped pistachio nuts or browned coconut. Put apricot jam or half an apricot in hollow in center. Fill with whipped cream. Make handles of angelica.


 

Bread Cottage (without yeast)

1. 500 g (1 lb) sifted flour.                                                            3. 1 teaspoon soda bicarbonate.
2. 1 teaspoon salt.                                                                        4. Sour milk.


    Sift the flour into a mixing bowl, mix in thoroughly the soda and salt, add sufficient sour milk to make a stiff dough, knead well, shape into bread cakes and bake for 1 hour.