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.

Balmoral Cheese Cakes

1. Rich short crust.                                                                        6. 120 g (4 oz) butter.
2. 120 g (4 oz) sifted castor sugar.                                                7. 30 g (1 oz) glace cherries.
3. 30 g (1 oz) stale sponge cake crumbs.                                      8. 8 g (1/4 oz) cornflour.
4. 30 g (1 oz) candied peel finely chopped.                                   9. 1 egg white.
5. 2 eggs.                                                                                    10. 1 teaspoon brandy.


    Cream butter and sugar and add the two well-beaten eggs, crumbs, cornflour, cherries and peel. Then add the brandy and stiffly beaten egg white. Line some patty tins with the short crust pastry, put about a teaspoon of the filling into each. Bake in a fairly hot oven for 15 minutes, temperature 200 to 230 C (400 to 450 F), until well risen and firm to the touch. Turn out and cool on a wire tray.

Puff Pastry

1. 500 g (1 lb) flour.                                                                               3. Salt.
2. 500 g (1 lb) butter.                                                                             4. Water.


    Take half the flour and cut 125 g (1/4 lb) butter into it with a knife, roughly. Then mix with cold water (about a cupful). Take a little more flour and turn out dough on to pastry board or slab. Roll lightly and spread a portion of the butter on, dusting over with flour and then folding and rolling out lightly. Repeat this until all butter and flour is used up. Let it stand for a few hours in a cool place or overnight. Then roll it out very thin, dust with flour and fold as many times as you like. Roll out again lightly about 15 cm (1/2 in) thick and cut as required. Put in a very hot oven to puff it up and later let the oven cool down or remove to lower ledge in oven. A little more flour can be used for rolling out if you have used up the 500 g.

Strawberry Ice Cream

1. 250 ml (1/2 pint) sieved strawberries.                                    3. 75 g (3 oz) sugar.
2. 125 ml (1/4 pint) custard.                                                      4. 125 ml (1/4 pint) cream.

Apples (Ginger)

1. 1 kg (2 lb) cooking apples.                                                 4. 80 g (2 1/2 oz) root ginger.
2. 300 ml (1/2 pint) water to each.
3. 500 g (1 pound) of sugar.


    Peel and core apples and place them in cold water. Take the weight of the apples in their weight of sugar and allow 300 ml (1/2 pint) of water to each 500 g (1 pound) of sugar. Put the sugar and water into a stew pan and when boiling put in apples and root ginger. Let them simmer until transparent. (The apples should be whole). Serve cold with custard.

Maize Meal Biscuits

1. 375 g (12 oz) maize meal.                                                     5. 1 egg.
2. 310 g (10 oz) flour.                                                               6. 1 level teaspoon bicarbonate of soda.
3. 125 g (4 oz) butter.                                                               7. Cold water.
4. 250 g (8 oz) sugar.


    Melt butter and mix with maize meal flour, sugar and soda. Add eggs slightly beaten and enough boiling water to make a stiff dough. Roll out on a floured board, cut into shapes and cook in a slow oven.

Beetroot

    Select firm round beetroot. Put into a pan of boiling water with a little salt and boil for 1 to 2 hours. Strain and leave to cool, then peel. If not required for immediate use, pickle in vinegar. If used as a hot vegetable, cut into convenient pieces and reheat with a little butter.

Chicken Mould

1. 1 fowl.                                                                                  5. 1 dessertspoon lemon juice.
2. 15 g (1/2 oz) gelatine.                                                           6. 2 hard-boiled eggs.
3. Pepper, salt, pinch of cloves.                                                 7. Chopped parsley.
4. Water.


    Barely cover a fowl with water and simmer till tender. Take it out, skin and remove the bones. Mince the meat and return to the stock. Soak gelatine in little cold water for 1 hour; add this to the meat mixture with the seasonings and stir well. Remove from the fire and add the lemon juice. Slice the eggs and decorate a mould with them and the parsley. Pour a little of the liquid on the eggs and parsley and when set add the rest of the mixture. Serve on a bed of lettuce.

Duck, Mock

1. 2 cups scraps of cold meat.                                                        4. Pepper and Salt.
2. 1/2 cup breadcrumbs                                                                 5. 1 raw egg.
3. 1 teaspoon powdered sage.                                                       6. 3 hard boiled eggs.


    Mince the meat, add breadcrumbs or cold boiled rice, sage, pepper, salt and raw egg. Mix well and spread half the mixture in a Pyrex dish. Cut the hard-boiled eggs into slices; put these on the first layer, then put the rest of the mixture on the top of the eggs and bake for 1/2 hour. Turn out when cold. Serve with salad.

Chicken Creams

1. 125 g (4 oz) raw chicken meat.                                             4. 75 ml (1/2 gill) milk.
2. 1 tablespoon white breadcrumbs.                                          5. 75 ml (1/2 gill) cream.
3. 45 g (1 1/2 oz) butter.                                                           6. 1 white of egg.
                                                                                                8. Pepper and Salt.


    Warm the milk and butter, then add the chicken finely minced and the breadcrumbs and afterwards mix in the cream and the white of egg, stiffly whipped. Put into a well-greased basin and steam 3/4 hour. Turn out and serve with egg or parsley sauce.

Yorkshire Pudding

1. 4 large spoons flour.                                                           4. 2 eggs.
2. 1 cup milk.                                                                         5. 1/4 small spoon salt.
3. 2 large spoons dripping.


    Put flour and salt into a large basin. Make a hole into the center of the flour and put eggs into it and some of the milk. Stir with a wooden spoon, gradually working in the flour. Add milk as required, till half is used, keeping the mixture till thick cream. Beat for 10 minutes, then stir the rest of the milk in gently. Stand for 1 hour in a cool place. Heat the dripping in a tin and pour in the batter. Cook in a very hot oven till well risen, brown and crisp. Cut into squares and serve around joint of roast beef.

Curry Balls

1. 200 g (6 oz) minced cold meat.                                               4. A squeeze of lemon juice.
2. 200 g (6 oz) boiled rice.                                                         5. 1 egg.
3. Curry powder.                                                                       6. Breadcrumbs.


    Flavor meat and rice with with curry powder and lemon juice. Bind with egg. Form into balls: dip in egg, then in breadcrumbs and fry a golden-brown. Serve with rice and a curry sauce and chutney.

Stewed Chops

1. Chops.                                                                              2. Pepper and Salt.
3. 1/4 cup of hot water.


    Brown the chops by frying slightly in a pan, put them into a saucepan with hot water or gravy and simmer gently till tender. Thicken the gravy with a little flour mixed smooth in cold water.

    To this dish, green peas, mushrooms, a few slices of fried onion, tomatoes from which the outer peel has been removed or a few sliced potatoes may be added.

Cheese and Onion Sauce

1. 30 g (1 oz) butter.                                                                    5. 1 1/2 dessertspoons flour.
2. 150 ml (1 gill) milk.                                                                  6. 150 ml (1 gill) onion liquor.
3. 60 g (2 oz) cheese.                                                                  7. Some finely chopped onion.
4. Seasoning.


    Melt the butter in a saucepan, add the flour and when well blended stir in the milk and onion liquor and bring to the boil. Chop up some of the inside part of the onions, choosing the best-cooked pieces, and add to the sauce. Boil gently for a few minutes, take mixture off, stir in the cheese and seasoning, reheat and serve in sauce boat.

Fish Custard (Steamed)

    The whites should be added first of all. Pour the mixture in a greased pudding bowl, cover with greased paper and steam for 1 hour, or till custard is set. A little finely chopped parsley may be added to give flavor.

Fish Grilled

1. Slices of fish.                                                                          3. Flour.
2. 6 tablespoons melted butter                                                    4. Salt and pepper.
    to every kilogram (2 lb) of
    fish.


    Cut the slices of fish about 2.5 cm (1 inch) thick, season with pepper and salt and lay them in the melted butter for 1/2 hour; then roll them in flour and grill 15 minutes. Serve very hot.

Ground Nut Soup

1. 50 g (1/2 lb) nuts.                                                                 5. 600 ml (1 pint) milk.
2. 1 onion.                                                                                6. 30 g (1 oz) butter.
3. 1 stick celery.                                                                       7. 30 g (1 oz) flour.
4. 3 cups white stock.                                                               8. 60 g (2 oz) cream.
                                                                                                9. Seasoning.


    Put nuts in a pan with chopped onion, celery and milk. Simmer 1 hour and rub through sieve. Melt butter and flour and cook slightly. Add stock and boil, stirring all the time. Add rest of milk and nuts. Boil again and before serving add cream and seasoning.

Consomme a la Princesse

    Beat up 1 egg with 3 tablespoons of milk (or stock with a little green coloring in it) and a pinch of salt. Butter a shallow dish, pour custard in and set in a slow oven. Cut into squares or fancy shapes and add to clear consomme soup.

Tomato and Orange Cocktail

1. 2 ripe tomatoes.                                                                        4. Tarragon vinegar.
2. 2 oranges.                                                                                 5. Olive oil.
3. Parsley.


    Put the tomatoes into hot water for a minute or two then remove skins. Peel the oranges. Slice the tomatoes and oranges thinly and put into glasses in alternate layers. Cover with a sauce made of orange juice, a little Tarragon vinegar and olive oil. Sprinkle with chopped parsley. Serve very cold.

Anchovy Eggs (Cold)

1. 2 hard-boiled eggs.                                                                    4. 30 g (1 oz) butter.
2. 1 dessertspoon anchovy paste.                                                  5. Cayenne pepper.
3. Rounds of thin bread and butter.                                                6. Watercress.
                                                                                                     7. Lemon juice.


    Remove the shells from the eggs; cut them in half across. Take out the yolks, pound them with the butter and anchovy paste, a few drops of lemon juice and pepper. Pile the mixture in the center of each white, cut the bottom to stand and put each on a round of bread and butter. Garnish with watercress and serve.

Birds' Nests

1. 4 medium potatoes.                                                       4. 1 egg yolk.
2. Salt and pepper.                                                           5. 2 eggs.
3. 30 g (1 oz) butter.                                                        6. Water.


Filling :-

1. 2 tablespoons milk.                                                                 3. 30 g (1 oz) butter.
2. 2 small pickled onions.                                                            4. Salt and pepper.


    Cook the potatoes and mash while hot. Season, add the butter and bind with egg yolk. Shape into small neat cakes, making a nest in the center of each. Beat up the two eggs, brush the cakes with a little of this and brown quickly in a hot oven. Add seasonings and finely chopped onions to the remaining egg. Melt the butter; add the milk and the egg mixture; stir over a gentle heat until lightly set. Pile quickly in the center of the potato nests. Dust alternate piles with cayenne pepper. Serve hot and garnish with watercress. The successful appearance of the dish depends on neat shaping and filling.

Beef Tea

1. 500 g (1/2 lb) gravy beef or rump steak.                                2. 300 ml (1/2 pint) water.
                                                                                                3. A pinch of salt.


    Wipe the meat thoroughly, removing all the fat. Scrape and place the pulp in a jam jar with the water and salt. Stand covered for 1/2 hour to draw out the juices, pressing from time to time; then cover with greased paper, put the jar in a pan of cold water, bring to the boil and simmer slowly from 2 to 3 hours. Strain and serve hot and free from grease.

Everton Toffee

1. 1 kg (2 lb) sugar.                                                                  3. 375 g (3/4 lb) butter.
2. 80 ml (1/2 gill) water.                                                           4. 1 tablespoon vinegar.


    Boil all ingredients over a gentle heat until the toffee thickens. Turn out on a buttered dish and cut in pieces.

Marzipan Potatoes

    Mould the marzipan into small potatoes, making dents with a skewer to represent the eyes. Roll in cocoa or chocolate powder and dry.

Raspberry Delight

1. 30 g (1 oz) gelatine.                                                                    3. 500 g (1 lb) loaf sugar.
2. Raspberry essence.                                                                     4. Carmine coloring.
                                                                                                      5. 320 ml (1/2 pint) cold water.


    Dissolve the gelatine and add the sugar in the water and boil for 2 minutes. Then add the coloring and essence to taste. Have ready some tins dipped in cold water; pour the mixture into these, making it about 1 inch thick. When set, cut into blocks, using a knife constantly dipped in boiling water, and roll in icing sugar previously rubbed through a sieve.

Cherry Creams (Fondant)

    Make small ball of fondant, colored pale pink; put halves of preserved cherries on each side and add stalk of angelica.

Fruit Cocktail

    Fill a shaker half full of broken ice. Add juice of 1 orange. Juice of 1 lemon. A little plain syrup (apricot or other fruit syrup). 3 sprigs of mint. A little white of egg. Shake well and strain.

Mango Chutney

To every 2 kg (4 lb) mangoes, weighed whole, measure out the following spices:

1. 3 tablespoons mustard seed.                                                 5. A few chopped chillies.
2. 1 tablespoon coriander seed.                                                6. 2.5 l (2 quarts) vinegar.
3. 1 level tablespoon pounded garlic.                                        7. 125 g (4 oz) raisins.
4. 3 heaped tablespoons minced onion.                                    8. Salt.


    Peel and slice the mangoes. Simmer the raisins till soft in half the vinegar. Boil the rest of the vinegar, add 3 heaped tablespoons salt, the mustard, coriander, garlic and chillies, tied in a muslin bag. Simmer for a few minutes, then add the onion, pour all on to the mangoes and simmer till tender, stirring well. The ingredients may all be minced to save time. Time required for cooking, about 1 hour.

Cape Gooseberry Jam

    Wash and prick the fruit with a fork. Add just a little water and a 1/2 cup lemon juice and boil till tender. Allow to stand overnight. Next morning weigh and strain off juice; add 500 g (1 lb) sugar to 600 ml (1 pint) of pulp and juice. Put juice and sugar on the boil and when sugar is melted strain and allow to cool. Add fruit and boil till syrup jellies.

Banana and Cream

1. 3 bananas cut in rings or mashed.                                                3. 75 ml (1/2 gill) whipped cream.
2. A little lemon juice.                                                                     4. 2 tablespoons raspberry jam.

Chocolate Biscuits

1. 225 g (9 oz) sifted flour.                                                           4. 100 g (4 oz) castor sugar.
2. A pinch of salt.                                                                         5. 50 g (2 oz) plain chocolate.
3. 150 g (6 oz) butter.                                                                  6. Vanilla essence.


    Cream the butter and sugar. Dissolve the chocolate in one tablespoon of water (this is to be done at low heat). When melted add to the mixture. Stir in the flour very lightly. Add a little vanilla essence. Turn on to a floured board. Roll out and cut into fancy shapes. Bake in a moderate oven for about 12 minutes.

Butter Filling

1. 120 g (4 oz) icing sugar

    Beat to a cream with 60 g (2 oz) butter, flavor with coffee essence, or vanilla, or teaspoonful cocoa dissolved in a very little water, or coconut. Color pink or green, if liked.

.

Applesauce Cake

1. 3 cups sifted flour.                                                           7. 2 cups chopped raisins.
2. 2 teaspoons baking powder.                                           8. 1 cup chopped dates.
3. 1/4 teaspoon salt.                                                           9. 1/2 cup butter or margarine.
4. 2 teaspoons cinnamon.                                                  10. 3/4 cup packed brown sugar.
5. 1 1/2 teaspoons cloves.                                                 11. 2 eggs well beaten.
6. 2 cups chopped nuts.                                                     12. 2 cups thick applesauce.


    Mix and sift flour, baking powder, salt and spices. Mix about 1/2 a cup with nuts and fruit. Cream shortening, gradually add sugar creaming on till fluffy, then beat in eggs. Add flour mixture alternatively with applesauce, beating well after each addition. Beat in fruit and nut mixture, turn into greased tins and bake in a moderately slow oven.

Bread Cake

1. 375 g (3/4 lb) dough.                                                               4. 185 g (6 oz) sugar.
2. 2 or 3 eggs.                                                                             5. 185 g (6 oz) lard or butter.
3. Dried fruits.                                                                             6. Vanilla essence and cinnamon.


    Take the dough from the bread bowl, after the bread has been kneaded ready for bread tins. Add the eggs, sugar, lard of butter, fruit , flavoring and cinnamon. Beat well and leave for 1/2 hour to rise. Put into two tins and bake for 45 minutes.

Apricot Custard

1. 3 eggs.                                                                                    4. Vanilla essence.
2. 600 ml (1 pint) milk.                                                                5. Tinned apricots.
3. Short crust.                                                                             6. 15 g (1/2 oz) castor sugar.


    Beat up eggs, add milk, sugar and a few drops of vanilla essence. Line a pie dish with short crust pastry, pour in the mixture and let it cook very slowly in a medium oven 175 C (350 F). When custard begins to set, add apricots and return to oven until it is set. When cold, grate ratafias thickly over the top.

Hot Water Pastry

1. 250 g (8 oz) flour.                                                                     4. Salt.
2. 60 g (2 oz) butter or lard.                                                          5. About 475 ml (3/4 gill) water or milk.
3. 1 egg yolk if liked.


    Sieve flour and salt into a warm basin. Boil water or milk with the butter and add to the flour. Add the egg yolk if using it. Mix well. Then knead with the hand till smooth. Shape, while hot, the amount of pastry necessary to line mould for a meat pie; or, if required for small pies, mould the pastry over a bottle or jam jar. Put in meat and stock. Cover with the lid of the pastry. Seal edges well. Make a hole in center of cover. Decorate with trimmings of pastry and brush over with yolk of egg.

Pineapple Water Ice

1. 1 tin pineapple.                                                                              3. 250 ml (1/2 pint) water.  
2. 500 ml (1 pint) syrup.                                                                    4. A dash of lemon juice.


    Cut the pineapple into small pieces and place them, the syrup and the water in an enamel saucepan. Cook till tender, skimming the scum off. Leave till cool, then add lemon juice and freeze.

Pawpaw Ice Cream

1. 250 ml (1/2 pint) pawpaw puree.                                                     3. 75 g (3 oz) sugar.
2. 250 ml (1/2 pint) cream.


Mix the sugar and puree together and add them to the cream. Put into a freezer and stir once or twice.

Apple Pie

1. 1 cup flour.                                                                               4. 1 teaspoon ginger.
2. 1/2 cup butter.                                                                          5. 1 teaspoon baking powder.
3. 1 cup sugar.                                                                              6. Fruit.


    Rub butter amongst flour and baking powder until like bread-crumbs. Add ginger and sugar. Put fruit in a pie dish, cover with the above mixture and bake in a medium oven.

Maize Baked and Tomatoes

1. 2 cups green cooked maize grains.                                            4. 1/2 cup breadcrumbs.
2. 3 or 4 tomatoes.                                                                       5. A little butter.
3. Salt and pepper.


    Pour boiling water over the tomatoes and remove the skins. Butter a pie dish. Put a layer of tomatoes and then a layer of mashed maize grains alternatively in the dish and sprinkle with salt and pepper. When pie dish is full, cover with breadcrumbs. Put small pieces of butter on top and bake in a hot oven for 1/2 hour.

Beans and Tomato Sauce

1. 1 breakfast cup haricot beans.                                                 2. 2 tablespoons grated cheese.
                                                                                                  3. 150 ml (1/4 pint) thick well-flavored
                                                                                                       sauce (tomato)


    Wash and soak beans. Drain and put into a saucepan with plenty of water and a little bicarbonate of soda. Let the beans boil for one or two hours, when they should be quite tender but unbroken. Drain and return to saucepan, adding the tomato sauce. If desired grated cheese may be added. Heat for 10 minutes.

Brawn

1. Sheep's trotters.                                                                            6. 1 red chilli.
2. A little cold mutton.                                                                       7. 1 teaspoon ground allspice.
3. 1 tablespoon vinegar.                                                                    8. 4 or 5 peppercorns.
4. A few coriander seeds.                                                                 9. 1 bay leaf.
5. Hard-boiled eggs, parsley and slices of lemon.


    After the sheep's trotters are thoroughly cleaned and blanched, put them into a saucepan and boil until quite tender. Set aside to get cold and then remove the bones and any fat that may be on the surface; put what remains into a saucepan with the vinegar, chilli, allspice, peppercorns, coriander seed and bay leaf. Tie all the spices loosely in a little muslin bag so that they may be removed when the brawn in flavored sufficiently. Cut up into the brawn a little cold mutton or sheep's tongue. Boil for 1 hour and then pour into a mould. Garnish with slices of hard-boiled eggs, thin slices of lemon and small sprigs of parsley.

    Pig's feet and half chap may be used instead of the trotters and mutton.

Darioles of Cold Meat

1. 500 g (1 lb) minced meat.                                                         4. Yolks of 2 eggs.
2. 300 ml (1/2 pint) thick.                                                             5. Seasoning.
3. Brown gravy.


    Mix the meat with half the gravy and eggs, season well. Pour into small buttered pans and cover with a greased paper. Steam till set, not allowing the water to boil. Turn out on a hot dish; heat the rest of the gravy and pour round.

Chicken with Rice

1. 1 fowl.                                                                                       4. 2 turnips or swedes.
2. 2 onions.                                                                                   5. 2 carrots.
3. 1 leek.                                                                                      6. 1 teacup rice.


    Cut up vegetables into small pieces and place in a pan along with fowl. Add 1.75 litres (3 pints) boiling water. Place pot inside oven and simmer 2 to 3 hours.

    Half an hour before serving add 1 teacup washed rice to stock. Season. Serve chicken surrounded with cooked rice.

Sage and Onion Stuffing

1. 2 large onions.                                                                               4. 3 tablespoons breadcrumbs.
2. 1 small spoon powdered sage.                                                       5. 1 tablespoon butter.
3. Pepper and salt.


    Boil onions 15 minutes, then chop them and add to all the other ingredients.

Curry Balls

1. 200 g (6 oz) minced cold meat.                                                  4. A squeeze of lemon juice.
2. 200 g (6 oz) boiled rice.                                                             5. 1 egg.
3. Curry powder.                                                                           6. Breadcrumbs.


    Flavor meat and rice with curry powder and lemon juice. Bind with egg. Form into balls: dip in egg, then in breadcrumbs and fry a golden-brown. Serve with rice and a curry sauce and chutney.

Grilled Chops

1. Chops.                                                                                       3. Chopped parsley.
2. Butter.


    Cut chops about 2 cm (3/4 inch) thick. Dip quickly into melted butter. Lay on well-heated gridiron over clear fire. Turn frequently and cook about 8 minutes. Serve with maitre d'hotel butter, i.e., a part of butter mixed with some finely chopped parsley.

    With this dish, green peas or mashed potatoes and tomato sauce may be served.