Angel Frappe

1. 3/4 cup chopped fruit.                                                       5. 1/2 cup cold water.
2. 1/2 cup sugar.                                                                   6. 3 tablespoons fruit syrup.
3. 1 teaspoon powdered gelatine.                                          7. 3 tablespoons cold water.
4. 11/2 cups whipped cream.                                                8. 3 egg whites.


    Dissolve gelatine in a little cold water. Boil sugar in 1/2 cup water until it threads; pour slowly on beaten egg whites; beat constantly. Add gelatine and fruit syrup and coll. Fold in cream and chopped fruit. Chill in freezer.

Maize Meal Puffs

1. 1.25 ml (1 quart) milk.                                                          6. 4 eggs.
2. 2 cups maize meal.                                                               7. 1 tablespoon butter.
3. 1/2 cup fine sugar.                                                                8. 1/2 teaspoon soda bicarbonate.
4. 1 cup white flour.                                                                 9. 1 teaspoon cream of tartar.
5. 1/2 tablespoon mixed spices.


    Boil the milk and stir carefully into meal and flour to avoid lumps. Boil for 10 or 15 minutes, stirring all the time to prevent scorching, and then add the butter. Remove from heat and heat well. When cool, add eggs, one at a time, beating thoroughly. Add sugar, spices, soda and cream of tartar. Bake in well-greased small tins. Serve with any pudding sauce.

Artichokes

Jerusalem. Peel with a fruit knife and cover with cold water or they will discolor. Put into a saucepan of freshly boiling salted water, cover and boil for 20 minutes without removing the lid. Place in a vegetable dish and cover with white sauce.

Aspic Jelly

1. 2.5 l (2 quarts) jellied veal stock.                                         5. Shells and whites of 2 eggs.
2. 60 g (2 oz) gelatine.                                                            6. Bouquet-garni (parsley, thyme, bay leaf)
3. 150 ml (1/4 pint) sherry                                                      7. 2 strips of celery.
4. 150 ml (1/4 pint) vinegar (white)


    Let the stock become quite cold and remove every particle of fat. Put into a saucepan with the gelatine, herbs, celery cut into large pieces, the eggshells and the whites previously slightly beaten. Whisk till nearly boiling, then add the sherry and vinegar. Continue the whisking till quite boiling, then draw the saucepan aside. Let the contents simmer for 10 minutes. Strain till clear and use as required.

Cold Meat and Tomatoes

1. Cold meat.                                                                           5. Onions (parboiled)
2. Tomatoes.                                                                            6. 500 ml (1 pint) milk or beef extract.
3. Potatoes.                                                                              7. Breadcrumbs.
4. Salt and pepper.


    Cut meat into slices. Place in a dish alternate layers of meat, sliced and peeled tomato, slices of potato and chopped onion, with seasoning between each. Continue the layers until the dish is full. Add milk or stock; sprinkle breadcrumbs on top. Bake 1/2 hour.

Chicken and Mushrooms

1. 1 chicken.                                                                                 4. Lard.
2. Flour.                                                                                       5. Mushrooms tinned or fresh.
3. Salt and pepper.


    Clean, singe and cut up the chicken. Sprinkle with salt and pepper, dredge with flour and fry with lard. Put in a stew pan and cover with stock previously made from the giblets and trimmings of the fowl. Cover closely and simmer till the meat is tender. Add the mushrooms and cook together for 5 minutes.

Pot Roast

    Pot roasting is roasting in a stew pan. To heat and oven for the sole purpose of cooking a very small joint is extravagant and unnecessary. Small joints- rumps, steak, loin and best end of neck and small birds- may be roasted in a stew pan with a well-fitted lid.

1. Place enough fat in the saucepan to cover about 4 cm. (11/2) inches and make hot.
2. Tie the meat into a neat shape and put into the hot fat.
3. Cook for a few minutes on each side to coagulate the surface albumen.
4. Cover with the lid, place the pan over moderate heat, baste occasionally and turn the meat form time to time.
5. Cook until tender and make the gravy in the usual way.

Boiled Rice for Curry

1. 1 cup rice.                                                                               3. A little salt.
2. 1.25 l (1 quart) boiling water.


    Wash the rice thoroughly, then put it into the boiling water with a little salt. Boil quickly until grains are soft but not pulpy. Pour into colander and place under running water till each grain is separate; drain well and return to pan till thoroughly hot, shaking the pan repeatedly so that the rice will not stick to saucepan. When dry, serve hot.

Brains

1. 1 set of calf's brains or                                                              3. Egg and crumb.
    2 sets sheep's brains                                                                 4. Straw potatoes.
2. Deep fat.                                                                                 5. Pepper and salt.


    Wash the brains in salt and water. Blanch them and leave in salt water till wanted. Dry thoroughly; halve the egg and crumb and fry 3 minutes in deep fat. Meanwhile cut the potatoes in thin slices and straws; dry thoroughly. Fry them till tender in hot fat; take them out of the fat and make it smoking hot again; fry them again till brown and crisp. Sprinkle them with pepper and salt; dish the brains in the center of a hot dish, the straws round them or in clumps. Tomato or other sauce may be served.

Bechamel Sauce

1. 1 litre (11/2 pints) milk.                    4. 1 onion.                                 7. 10 peppercorns.
2. 60 g (2 oz) butter.                           5. A little parsley.                       8. 1 blade mace.
3. 45 g (11/2 oz) flour.                        6. Thyme and bay leaf.               9. Salt, cayenne pepper.


    Boil milk with onion and all the seasonings. Melt the butter, stir in flour and strain on the hot milk. Whisk well until it boils; simmer 20 minutes and strain. Season with salt and cayenne pepper.

  

Fish Cakes

1. 250 g (1/2 lb) cooked or tinned fish.                                    5. Pepper and Salt.
2. 125 g (1/4 lb) mashed potatoes.                                          6. Lemon juice.
3. 15 g (1/2 oz) butter.                                                            7. A little white sauce or 1 egg.
4. 1 teaspoon chopped parsley.


    Remove skin and bone from the fish and flake it finely. Place in a basin. Add the potato, parsley, seasoning, butter and lemon juice. Mix well, then stir in the sauce or egg to bind it together. Divide into equal-sized pieces and form these int o neat, flat, round cakes. Coat the cakes with beaten egg and dry white crumbs. Fry in deep fat and drain well. Serve on a d'oyley, garnished with parsley and lemon.

Fish Boiled Whole

    Wash and trim fish. Tie in muslin cloth if fish kettle is not procurable. Put in boiling salted water to which add dessertspoon vinegar. Boil quickly for five minutes; reduce heat by adding cup of cold water. Remove to side of stove to cook slowly for 1/2 hour. Drain well and remove cloth. Serve with appropriate sauce. Garnish with parsley.

Fish Baked

1. 1 Fish.                                         4. Savory herbs.                                 7. Yolk of 1 egg.
2. 1 onion.                                       5. 1 cup breadcrumbs.                        8. Dripping.
3. Parsley.                                       6. A little butter.                                  9. Black pepper and salt.


    Clean a fresh fish and soak in milk and water for 1/2 hour. Then stuff with the following: onion chopped, parsley and savory herbs, cup of breadcrumbs, pepper and salt. Work all together with a little dripping or butter and the yolk of egg. Place fish in a baking tin with dripping; scatter breadcrumbs over fish and bake for 1/2 hour. Baste often and serve with boiled potatoes.

Cream of Tomato Soup

1. 1 kg (2 lb) ripe tomatoes.                                                   4. 1 breakfast cup milk.
2. 2 onions, about 250 g (1/2 lb)                                            5. 3 breakfast cups stock or water.
3. 1 tablespoon flour.                                                             6. Salt, sugar and a pinch of soda bicarb.
4. Rind of bacon or 2 or 3 rashers of bacon.


    Put bacon rind or bacon into a soup pot and when hot add the onion, cut into slices. When the onion begins to turn a light brown, add tomatoes, also sliced finely. Keep stirring until the fat of the bacon is well absorbed and then close the pot and allow the ingredients to stew gently in their own juice for about 1 hour. The water or stock should then be added and a pinch of soda to counteract acidity. Simmer for another 1/2 hour, strain, return to pot and add carefully the milk previously thickened with the flour. Before serving season to taste, adding sugar as required.

Bone Stock

1. 1 kg (2 lb) raw bones.                                                      4. Salt.
2. 2.5 l (2 quarts) cold water.                                               5. 1 onion.
3. 1 carrot.


    Wipe bones, remove fat, break bones into pieces. Put them into a saucepan with salt and water. Bring slowly to boiling point and skin well. Add vegetables cut into goo-sized pieces. Boil slowly from 4 to 5 hours. Strain through sieve into large basin. When cold remove all fat from top. It ought to form a good jelly which is very nourishing.

Grapefruit Cocktail

    Cut the grapefruit in half. Remove core and pips. Loosen all the sections and carefully remove their skins. Put the pieces into glasses or little bowls or replace in the shell of the fruit with all the juice. Sprinkle about 3 teaspoons of fine sugar over each and leave in a cool place for some hours. A dash of Maraschino may be added if liked. Place a cherry on top for decoration or sprinkle with minced preserved ginger or a little chopped and sugared mint. Blanched almonds or muscatel raisins added to grapefruit also make a variation.

 

Almonds Salted

1. 125 g (1/4) almonds.                                                                3. 1/2 teaspoon butter.
2. Pinch of salt.                                                                            4. A little cayenne pepper.


    Blanch and prepare the almonds. Melt the butter and add the almonds. Stir well till evenly and lightly brown. Place the almonds on a sheet of clean blotting paper to absorb fat and sprinkle with salt and cayenne mixed together.

Bacon and Eggs

    Prepare your rashes by cutting off the rind neatly. If bacon should be salty and dry, scald in boiling water for a few seconds before cooking. Put the rashers in a cold frying pan and cook over gentle heat, turning continuously with fork till crisp but not hard. Remove bacon on to a hot dish and keep warm in oven (not so hot as to continue cooking) until eggs are ready. Break each egg into a cup singly and slip into hot fat. There should be enough fat in the pan to allow the eggs to be well basted on the top until the white is set. Remove from pan on a slice into the dish of rashers and serve very hot.

Albumen Water

    Take the white of a fresh egg and put it on a plate and with 2 knives cut all ways for a minutes. Add a tablespoon of cold boiled water and mix well. Put into a cup and flavor with a pinch of salt or a little lemon.

Almond or Groundnut Toffee

1. 500 g (1 lb) sugar.                                                          6. 150 ml (1 gill) water.
2. 30 g (1 oz) butter.                                                          7. 1/4 teaspoon cream of tartar.
3. 95 g (3 oz) chopped almonds.                                        8. 2 or 3 drops acetic acid or
4. A little almond essence.                                                  9. 1 teaspoon vinegar.
5. 2 tablespoons golden syrup.


    Bring water and sugar to the boil. Add butter, cream of tartar, acid and golden syrup. Boil again for a few minutes to the crack degree. Pour on to a greased tin and sprinkle chopped nuts over it. When nearly set, cut into squares.

Marzipan

1. 250 g (1/2 lb) ground almonds.                                                    4. 1 teaspoon vanilla essence.
2. 250 g (1/2 lb) icing sugar.                                                            5. 1 teaspoon orange flour.
3. White of egg.                                                                              6. Water.


    Mix the ingredients, add flavorings and enough of white egg to make a soft but dry paste. Color as desired and use to make up into fancy shapes or fruits.

Creme de Menthe

1. 30 g (1 oz) gelatine.                                                        4. Juice of 1 lemon.
2. 500 g (1 lb) sugar.                                                          5. 1 teacup water.
3. 12 drops oil of peppermint.


    Soak gelatine with water and lemon juice; add sugar and boil for 5 minutes. Add peppermint and color to taste. Put in deep, damp dish to set. Cut in squares with sharp scissors and dip in equal quantities of sugar and cornflour.

Almond or Ground Nut Pralines

1. 250 g (1/2 lb) sweet almonds.                                        3. 250 g (1/2 lb) granulated sugar.
2. 240 ml (11/2 gills) water.


    Blanch the almonds, dry and leave whole. Put the sugar into a strong saucepan, add the almonds and stir continuously over a very steady heat until the almonds are brown and brittle and the sugar sandy. Add the water. Stir until sugar is dissolved and beat until a hard ball will form when tested in water. Drop from a teaspoon in small heaps on to an oiled tin.

Apple Water

1. 3 apples.                                                                   3. 1 tablespoon sugar.
2. 1/2 lemon rind.                                                          4. 3 breakfast cups water.


    Peel and cut the apples in small pieces and put them into a jug, adding the lemon rind and sugar, then pour into the boiling water, cover and cool.

Apple Chutney

1. 750 g (11/2 lb) cooking apples.                                         6. 3/4 teaspoon cayenne pepper.
2. 375 g (3/4 lb) raisins or sultanas.                                        7. 1 teaspoon salt.
3. 250 g (1/2 lb) sugar.                                                          8. 6 cloves.
4. 250 g (1/2 lb) small onions.                                                9. 4 chillies.
5. 600 ml (1 pint) vinegar.


    Mince apples and onions. Stone the raisins and chop them. Sultanas may be left whole. Put all the ingredients except the vinegar into an enamel saucepan and cook for 1/2 hour. Add the vinegar and simmer for 3 hours. Pour into warm, dry jars and cover while hot.

This recipe is very good made with half apples and half mangoes.

Marmalade-Orange Jelly

1. As many Seville or bitter oranges                                          2. 1.25 litres (2 pints) water to
as are required.                                                                         500 g (1 lb) oranges.
                                                                                               3. 1 kg (2 lb) sugar to 500 g (1 lb) oranges.


    Stalk and wipe oranges and weigh them. Put into jell pan and pour over them cold water in above proportions. Bring to boil and let them boil gently till oranges are tender, covering them with plate to keep them under water. Boil 11/2 hours, allow to cool,k then lift the oranges out on to a colander and drain. do not throw away water.

    Cut oranges into quarters and scrape out soft pulp and pith into a clean bowl, tying pips up in a small muslin bag. Next cut the best of the peel with a sharp knife or a pair of scissors into very fine shreds, rub pulp through a sieve, scraping the sieve underneath from time to time. Return shredded peel, sieved pulp and pips (in bag) to the water in which oranges were boiled. Mix together, bring nearly to the boil, then add sugar. Dissolve sugar slowly, then boil up and continue to boil till it jells when dropped on a cold plate. Stir frequently and skim the top. When ready pour marmalade into dry, heated glass jars and when coll tie or screw down and make airtight. If orange jelly only is wanted, a very few of the shreds, or none at all, should be pout in.

      

Apple Jelly

1. Apples.                                                                                    4. Water.
2. Sugar.                                                                                      5. Cloves (if liked)
3. Lemon rind.

    Take any quantity of apples, wash well, cut in pieces. Put in preserving pan and cover with water. Boil to a pulp and strain through a jelly bag. To 600 ml (1 pint) of liquid add 500 g (1 lb) of sugar. Boil for about 20 minutes or until a drop will jell on a cold plate. Lift from fire, skim carefully, bottle in hot jelly jars and cover when set.

Asparagus Rolls

1. Asparagus tips.                                                                        3. Salt and pepper.
2. A little mayonnaise (if liked)                                                     4. Brown or white bread.


    Cut off crusts and roll loaf in damp cloth as described in general hints or butter thin slices of new bread, after removing crust. Place on each slice 1 large asparagus tip or 2 small ones, pointing outwards. Add seasoning. Roll up.

  

How to get your child to eat more veggies

1. Use yourself as an example

    So many of recent research is showing, the most efficient tool of your young ones' eating habits are your own eating habits. Children, just like adults, will eat what they are used to, they will not ask for cauliflower and green beans if they do not have them often.


2. Make it enjoyable

    Eating broccoli can be hard foe a child used to eating pizza. Relate healthy food to fun things that your son or daughter loves and see how quickly they will eat those veggies.


3. Make them involved

    Taking your children with you to the market and letting them pick vegetables to cook for dinner can help in making them excited about eating them later. Encourage them to water and tend to them in your garden, even prepare them for cooking.

4. Just one bite

    Studies have shown that children who initially reject some food accept it if exposed to it around 8 to 10 times. Furthermore, rewarding a child for taking that single bite will mean that they are more likely to rate the food positively in the future.


5. Offer a rainbow

Every child likes food with colors, so serve them a variety of vegetables in various colors.

6. Make pretty patterns

    Various vegetables can be arranged in pretty patterns on a plate, something that children really seem to enjoy.

7. Always persist

    Some children require more effort and patience to get used to eating their veggies without protest. The habits they form at young age tend to go with them into adulthood.

Rest assure these tips will bear fruit in the end.

Dry-Fried Pork

Ingredients

1. 1 kg pork leg meat, cut into cubes (should have some fat/skin)
2. 2 onions.
3. 5 cloves garlic, chopped fine.
4. 1 tomato (cut into small cubes)
5. Seasoning (salt and pepper)
6. 1 small bunch chopped coriander (optional)

Method

1. When cutting the meat, make sure the skin and fatty part of the pork is attached to the meat. Separate the pieces with the skin from the meaty ones.
2. On a hot pan with no oil, cook the pork with the skin on it first. This is to ensure that this part gets more time to cook since it is tougher.
3. The fat will help cook the pork and brown it. When the skin pieces start to brown, add the rest of the meat and cover the pan to allow the meat to cook.
4. When all the water has evaporated and the meat starts drying, add the onion and garlic.
5. Allow the meat to brown as you keep on stirring to prevent sticking. Add a little water to dilute any stuck flavors.
6. Add the tomatoes and season, stir and cover to allow the tomato to cook.
7. Taste and correct the seasoning. The meat should be cooked by now. Avoid adding water during cooking, but do so only to give the meat more cooking time.
8. Just before turning off the heat, add the optional coriander then serve hot.
9. The cooking time should not be long because pork is not a tough meat.

Rutabaga

    These are a cross between a cabbage and a turnip. Medium-sized ones are the best quality. When storing, dip in warm wax to prevent loss of moisture.

Abernethy Biscuits (Part 1)

1. 90 g (3 oz) butter or margarine.                                            4. 15 g (1/2 oz) carraway seeds
2. 500 g (1 lb) flour.                                                                5. Milk.
3. 60 g (2 oz) castor sugar.

    Rub the butter into the flour, then add the sugar and carraway seeds. Moisten with a little milk. Roll out till paste is 1 cm. (1/2 inch) thick. Cut with a small cutter, prick with a fork and bake in a quick oven until golden-brown.

Almond Paste or Marzipan

1. 500 g (1 lb) ground almonds.                                            7. 1/4 teaspoon ratafia essence.
2. 250 g (1/2 lb) icing sugar.                                                 8. Juice of 1 lemon.
3. 250 g (1/2 lb) castor sugar.                                              9. 1/2 teaspoon orange flower.
4. 1 teaspoon vanilla essence.                                             10. Water (if available)
5. 2 whole eggs, or 3 or 4 whites.
6. 1 teaspoon brandy or rum.


    Mix the ground almonds and sugar. Add flavoring and eggs and mix to a stiff paste. Put all in a basin or mortar and knead or pound thoroughly. Roll out to size of cake. Brush cake with white of egg before putting on almond paste.

Alma Cakes

1. 2 tablespoons flour.                                                            5. 1 egg.
2. 1 tablespoon sugar.                                                            6. 1/2 teaspoon of baking powder.
3. 2 tablespoons butter or margarine.                                     7. Apricot jam.
4. A pinch of salt.

    Cream the butter and sugar and stir in the beaten egg and salt. Gradually add 2 tablespoons of flour with baking powder. Beat thoroughly and put into buttered patty pans. Bake in a hot oven till pale brown. Turn out, and when cool spread with apricot jam and castor sugar. Return to the oven until the jam is set.

Home made Bread- Overnight Method

Process: Overnight cold water sponge

Ingredients

1. 4 level teaspoons dried yeast.                                              3. 875 g (1 lb. 12 oz.) plain flour.
2. 600 ml (1 pint) cold water.

    Disperse the dried yeast in the cold water and then mix in the flour. A soft dough will be obtained which is allowed to rise in a cool place overnight or from 12-24 hours. During this time the sponge will more than treble volume and then collapse. Only after the sponge has collapsed will it be ready for the dough making part of the process.

    This sponge will require a 4 litre (6 pt) size saucepan or a 25 cm (10 inch) diameter sufuria and during its' fermentation should be covered by a saucepan lid or damp cloth.

Mushroom and Thyme Risotto

Ingredients

1. 100 g risotto rice.                                                         6. Approx 1 litre of good
2. 1 clove of garlic, crushed.                                                 quality vegetable stock.  
3. 1 tbsp finely chopped onion.                                          7. 4 springs of thyme.
4. 1 tbsp olive oil.                                                              8. Salt and pepper to taste.
5. 60 g sliced button mushrooms.                                       9. Grated rind and juice of 1 lemon.
                                                                                        10. Thyme sprigs, olive oil and lemon slices to
                                                                                               garnish.

Method  

1. Heat half the oil in a saucepan and fry the mushrooms lightly. Remove from the pan and set aside.
2. Add the remaining oil to the pan and fry the chopped onions until they begin to soften, and the garlic and cook for 15 seconds.
3. Add the rice to the pan and cook, stirring frequently until translucent and coated with oil.
4. Now add about a quarter of the hot stock to the pan, stirring constantly until the liquid is absorbed.
5. Continue to add the stock gradually, letting each addition be absorbed before adding the next. After about 15 minutes, stir in the mushrooms and thyme leaves.
6. Continue to cook adding the stock until the rice is tender but firm to the bite then stir in the lemon rind and juice.
7. Serve drizzled with virgin olive oil and garnished with lemon slices and thyme sprigs.

Chicken (Mothers' Day Special)

Prep Time: 10 minutes.
Cook Time: 45 minutes.
Ready In: 55 minutes.

Ingredients

1. 2 tablespoons vegetable oil.
2. 2 pieces of leeks (white part only), thinly sliced.
3. 3 rashers bacon, chopped.
4. 3 pieces of chicken breast, cut into strips.
5. 1/2 cup cooking cream.
6. 2 egg yolks.
7. 2 sheets frozen puff pastry.
8. 1 egg, beaten for glazing.
9. Salt and pepper to taste.

Directions

1. Heat your oven to 2000 degrees Celsius (gas mark 6), prepare your baking tray by lightly brushing it with some vegetable oil.
2. Heat the vegetable oil over low heat and fry the leeks until soft and lightly golden. Remove and set aside.
3. In the same pan, fry the bacon until soft, then remove and set aside. Again in the same pan, fry the chicken strips, cook for about five minutes, remove and set aside.
4. In the same cooking pan, return the leeks, bacon and chicken, then add cream and yolks. Stir over low heat for two minutes, season with salt and pepper and then remove and set aside to cool.
5. On the baking tray, lay one sheet of puff pastry. On it, spread out the chicken and leek mixture, then cover with the remaining puff pastry sheet. Press the edges of the sheet to the baking tin with a fork and prick the pastry with a fork to allow steam to escape while baking.
6. Brush the top of the pastry with the beaten egg, then bake for 30 minutes or until the top is puffed and golden brown.

                                                        SERVE HOT

Biscuit or Flan Crust

1.500 g (1 lb) flour.                                                  5. 1/2 teaspoon baking powder.
2. 250 g (1/2 lb) butter.                                                 sifted with flour.  
3. 250 g (1/2 lb) castor sugar.                                  6. 2 tablespoons water.
4. 1 egg.


    Rub butter into flour and work all together into a nice smooth dough. This paste can be used for all kinds of short pastry, small biscuits with icing on top or biscuits brushed over with egg and dipped into coconut before being baked. A small piece of cherry may be placed in center. A most useful recipe for small pastries, custard tarts and flans.

Syrup as Basis for Water Ices

1. 1.25 l . (2 pints) water.                                                  3. Juice of 1/2 a lemon.
2. 500 g. (1 lb) loaf sugar.

    Place the water and sugar in an enamel saucepan. Boil steadily for 10 minutes. Do not stir but take off the scum as it rises with a wooden spoon. When the liquid is syrupy, remove from the stove. Add the lemon juice and strain through muslin.

Custard for Ice Cream

1. 1 egg.                                      2. 250 ml (1/2 pint) milk.                  3. Sugar to taste.

Bring the milk almost to boiling point and pour it over the well-beaten egg, stirring all the time. Put the mixture back into the saucepan and stir until the mixture thickens. Do not boil; stir in the same direction all the time. Neglect of these precautions may mean curdling of the custard. Now stir in the sugar and strain the mixture before freezing. Sufficient for 4 persons.

Angel's Food

1. Grated Coconut.                                                                       4. Sliced Oranges.
2. Whipped Cream.                                                                      5. Guava Jelly.
3. Sugar (if desired)

    Place grated coconut and sliced oranges in alternate layers, sprinkling sugar on the oranges if desired and finishing with a layer of the coconut. Decorate with alternate lumps of whipped cream and guava jelly.

Maize Escalloped

1. 1 cup maize.                                                          4. 2 eggs.
2. 1 1/2 tablespoon butter.                                        5. 2 cups milk.
3. Salt and pepper.

Cook cobs and remove grains when cooked. Beat eggs and milk. Add butter, pepper and salt. Mix with cooked grains, place in a buttered pie dish and bake in a moderate oven till set and brown.

Preparation and Cooking of Dried Pulses

    Wash dried peas, beans or lentils and to each  500 g (1 lb) allow 1.25 liters (1 quart) of cold water. Soak overnight (this helps to break down and soften the cellulose and protein). Next day cook steadily until tender in the water in which they have been soaked. If very old a pinch of soda may be added to the water in which they are boiled.

Aberdeen Sausage

1. 500 g (1 lb) stewing steak.                                         5. 2 teaspoons Worcester sauce or Bovril.
2. 125 g (1/4 lb) fat bacon.                                            6. 1/2 cup breadcrumbs.
3. 1 egg.                                                                        7. Thyme.
4. 1/4 teaspoon each pepper and salt.

Mince the steak and bacon; add salt, pepper and sauce. Soak the bread in water and when well soaked squeeze out all the water. Bind all together with the egg. Roll in flour and bake; or place in floured cloth, plunge in boiling water and boil for 2 hours. When ready, take out and roll in brown breadcrumbs.

Casserole of Cold Meat

1. 500 g (1 lb.) potatoes.                                                6. 250 g (1/2 lb) cold meat (minced finely)
2. 15 g (1/2 oz) butter.                                                   7. Parsley or other garnish.
3. Salt and pepper.                                                         8. Browned Crumbs.
4. 1 teaspoon Bovril.                                                      9. 1 egg.
5. 1 cup of water.

Boil the potatoes; dry well; then pass through a potato masher. Add the butter, seasoning and egg, reserving a very little of the egg for brushing over the casserole. Have a plain mould well greased and lined with browned crumbs. Spread the potato smoothly over the bottom and sides of the mould, leaving a hollow to contain the meat; brush over the egg and bake in a quick oven till firm and brown at the edge. Mine the meat, melt bovril in hot water and add to meat. Turn the casserole onto a dish, then reverse it and fill with the prepared meat. Garnish. If veal is used, garnish with bacon rolls.

 

Chicken a la Maryland

1. Slice of ham (thick).                                               5. 1 cup thick tomato sauce.
2. 2 tablespoons fat.                                                  6. 1 1/2 cups maize grains or rice (cooked).
3. 1 spring chicken cut into pieces.                             7. 1/4 teaspoon sugar.
4. 1/2 cup buttered breadcrumbs.                              8. 1 cup thick cream.

    Cut the ham into pieces for serving and fry in fat until delicately browned. Arrange the ham in a heavy baking dish. Brown the pieces of chicken (floured) in the fat the ham was cooked in. Sprinkle the chicken with paper and salt and arrange on top of the ham. Pour the tomato sauce over, cover and cook in a moderate oven for 45 minutes. Remove and add the maize or rice, then the sugar and cream and top with the buttered crumbs. Place in a hot oven until the crumbs are nicely brown and the mixture is cooked through. Serve with fried bread and a salad of fresh vegetables.

Roast or Baked Meat

   Wash or wipe meat well. In hot weather use 1 teaspoon vinegar in the water. Place the joint in a tin and put dripping over it. Put in the hottest part of the oven for first 15 minutes; this seals or hardens the outer layer of meat and so keeps the juices in. After the first 15 minutes move to a cooler part of the oven and cook till tender. Baste the meat every 10 to 15 minutes to keep the joint moist. The usual time allowed for cooking is 20 minutes to each 500 g. (pound) of meat, and about 20 minutes over. Pork and veil require longer cooking than beef or mutton and thick joints require a  longer time than thinner ones.

Boiled Rice for Curry

1. 1 cup rice.                                                               3. A little salt.
2. 25 l. (1 quart) boiling water.

Wash the rice thoroughly, then put it into the boiling water with a little salt. Boil quickly until grains are soft and not pulpy. Pour into colander and place under running water till each grain is separate; drain well and return to pan until thoroughly hot, shaking the pan repeatedly so that the rice will not stick to saucepan. When dry, serve hot.

Spruced Up Spaghetti

Serves:4

Prep Time: 10 minutes.
Cook Time: 10 minutes.
Ready In: 20 minutes.

Ingredients

1. 8 bacon rashers.
2. 2 cups sliced button mushrooms.
3. 500 g (1 packet) spaghetti, boiled aldante.
4. 2 teaspoons of fresh oregano, chopped.
5. 4 eggs.
6. 1 cup cooking cream.
7. 2/3 parmesan cheese, freshly grated.
8. Salt and pepper to taste.

Directions

1. Trim the bacon and cut into small pieces, then fry and set aside on a paper towel.
2. Use the same pan to fry the mushrooms.
3. In a glass bowl, mix the eggs and cream.
4. On the spaghetti, add the mushrooms, bacon, oregano and the eggs and cream mixture, then cook over low heat, stirring until the mixture starts to thicken.
5. Remove the heat, stir in the cheese, season with black pepper and salt.
6. Serve hot.

Thai Prawn Soup

Ingredients

3 pcs prawns                                                          1 cup chicken stock soup.
1 tsp chilli paste.                                                     1 tsp coriander.
1 tsp fish sauce.                                                      1 gm galangal (a cousin
1 tsp lemon juice.                                                   of ginger, available  
1 gm lemon grass.                                                  from Asian green grocers)
1 gm lime leaves.

Method

1. Boil the chicken stock. Add the galangal, lemon grass and lime leaves. Add chili paste.
2. Add the prawns. Add the fish sauce and lemon juice. Boil everything for two minutes.
3, Serve the soup in a bowl and add the coriander leaves.