Fish Soup

1. 1 kg (2 lb) any white sea-fish.                                                  5. 1 large onion.
2. 1/2 clove of garlic.                                                                  6. A few tomatoes.
3. 1 teaspoon olive oil.                                                               7. Pepper and salt.
4. 1/2 teaspoon saffron.                                                             8. Water.


    Put in a saucepan fish, garlic, onion, tomatoes skinned and sliced, pepper and salt, teaspoon olive oil and enough water to cover. Bring to boil quickly, continue stirring almost constantly for about 15 minutes. Stir in 1/2 teaspoon of saffron. Serve fish on a dish and soup in tureen.

Browning

1. 500 ml (1 pint) water.                                                       2. 50 g (2 oz) loaf sugar or ordinary sugar.


    Crush the sugar to a powder if loaf is used or roll ordinary sugar finely and put into a strong saucepan with one tablespoon of water. Stir it over gentle heat until it begins to color, then put at the side of stove and stir until it is black but it must not burn. Add 500 ml (1 pint) of cold water, bring to boil and boil for 5 minutes. Leave until cold, strain and bottle and cork securely.

Tomato Juice Cocktail

1. 2 cups tomatoes.                                                                 6. 1/2 teaspoon salt.

2. 1/2 cup water.                                                                     7. 1/8 teaspoon pepper.

3. 1 1/2 teaspoons sugar.                                                         8. Celery tops.

4. 1/8 teaspoon Worcester sauce.                                            9. 3 cloves.

5. 5 drops Tabasco sauce.                                                      10. 1 teaspoon lemon juice.

    Combine all the ingredients except the lemon juice and boil slowly for 20 minutes. Press through a sieve , forcing through as much pulp as possible. Add lemon juice and chill thoroughly. Serve very cold in glasses. Garnish each glass with an olive oil.

Anchovy Eggs (hot)

1. 6 small rounds of buttered                                                          3. Dessertspoon of milk.
    bread.                                                                                        4. 1 hard-boiled egg.
2. Anchovy or bloater paste.                                                          5. 30 g (1 oz) grated cheese.


    Butter the bread, put a dab of paste in center and cover with a slice of hard-boiled egg. Moisten the cheese with milk and drop 1/2 teaspoon of this on top of egg. Place on baking tin and put in oven until the cheese is toasted. It ought to spread over the egg. Serve hot.

Baked Eggs and Gravy

1. 4 to 6 tablespoons gravy.                                                        5. Breadcrumbs.
2. 6 eggs.                                                                                   6. 5 rounds buttered toast or French toast.
3. Pepper and salt.
4. A little cream.


    Put gravy into a frying pan. Break the eggs carefully into this, pepper and salt them and sprinkle a handful of breadcrumbs over them. Bake for 5 minutes in a quick oven. Prepare rounds of buttered toast of French toast and arrange on a hot, flat dish. As soon as the eggs are set, take them up carefully one by one, using a flat ladle or slice, and put them on the toast. Add cream and if liked add some finely chopped parsley and onion to the gravy left in the frying pan. Boil up quickly and pour over eggs. If parsley and onions are not at hand, add any other flavoring or sauce which may be liked.


    For french toast use rounds of stale bread dipped in beaten egg and fried quickly in butter or dripping to a golden brown. Poultry gravy is particularly nice for this dish but any other kind will do.

Barley Water

1. 60 g (2 oz) pearl barley.                                                 3. 30 g (1 oz) sugar.
2. 1.25 l (1 qt) water.                                                         4. 1 lemon (if desired)


    Blanch the barley, then put it with water in an enamel saucepan and simmer for 2 hours. Strain, add sugar and cool. Lemon juice may be added.

    Barley water should be made fresh daily as it does not keep well.

Chocolate Toffee

1. 60 g (2 oz) cocoa.                                                                    4. 1 tin sweetened condensed milk.
2. 500 g (1 lb) sugar.                                                                    5. 125 g (1/4 lb) butter.
3. Vanilla flavoring.


    Melt the butter in a saucepan, add the sugar and dissolve slowly over a gentle heat. Stir in the milk mixed with the cocoa, bring to the boil for 15 to 20 minutes. Test for hard ball degree; stir well while boiling. When ready flavor with vanilla and pour into a buttered tin. When nearly set, cut into squares with a sharp knife.

Mock Marzipan

1. 125 g (4 oz) cake crumbs.                                                  4. 2 teaspoons almond essence.
2. 30 g (1 oz) semolina.                                                          5. 1/2 teaspoon lemon essence.
3. 95 g (3 oz) castor sugar.                                                     6. 1/2 egg.


    Mix all dry ingredients with hand, add egg and essence and bind well. Divide into portions and color.

Marshmallows

1. 30 g (1 oz) gelatine.                                                                 4. 125 g (4 oz) icing sugar.
2. 320 ml (2 gills) cold water.                                                      5. White of one egg.
3. 2 tablespoons orange essence.


    Put the gelatine, sugar and water into a basin, set over a saucepan of boiling water and stir till dissolved. Remove the basin and let the mixture cool slightly. Add the flavoring and the stiffly whipped white of egg. Whisk till the mixture is almost set and pour into a tin which has been dusted with cornflour. When firm, cut into squares or rounds and roll in equal quantities of cornflour and icing sugar. Half of the marshmallows may be dipped in melted chocolate.

Cherry Creams (Fondant)

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

Fruit Cocktail

Fill a shaker half full of broken ice. Add juice of one orange.
Juice of one 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 quartz) 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.

Grapefruit Marmalade

Put 625 g (1 1/4 lb) sugar to 500 g (1 lb) pulp if for long keeping, or if bitter fruit.

Blackberry Jelly

    Take any quantity of fruit; cover with water and boil to a pulp; strain and measure, allowing 600 ml. (1 pint) fruit juice to 500 g. (1 lb) sugar. Return to preserving pan; boil until it jells and bottle in hot glass jars. Cover when set.

Avocado Pear

1. Avocado pear, mashed up                                                           3. Worcester Sauce.
   with a fork.
2. Salt and pepper.

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 1 tablespoon of water ( this 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.

Boiled Icing

1. 1 cup sugar.                                                                          3. 1/2 cup water.
2. 1/8 teaspoon cream of tartar.                                                4. White of one egg.
                                                                                                5. 1 teaspoon vanilla.


    Bring water and sugar slowly to boiling point. Add cream of tartar when it has boiled and continue boiling until it threads. Then pour on to the beaten egg. Beat until stiff and cold. Add vanilla and pour over the cake. Never stir the syrup after it has come to the boiling point as stirring makes it sugary.

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. 11/2 teaspoons cloves.                                                         11. 2 eggs well beaten.
6. 2 cups chopped nuts.                                                            12. 2 cups thick applesauce.


    Mix and silt 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 alternately 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 Boston

1. 1 cup whole wheat flour.                                                        4. 3 teaspoons baking powder.
2. 1 cup corn meal.                                                                    5. 1 teaspoon salt.
3. 1 cup rye meal.                                                                      6. 3/4 cup dark molasses.
                                                                                                 7. 1 cup milk.


    Mix dry ingredients thoroughly. Add molasses to milk and add this to the dry ingredients. Beat thoroughly and put into greased moulds 2/3 full. Cover tightly and steam for 31/2 hours. Remove covers and bake in moderate oven until top is dry. This makes one large or three small loaves.

Flaky Pastry

1. 250 g (8 oz) flour.                                                   3. Cold water to mix.
2. 185 g (6 oz) butter                                                  4. 1/4 teaspoon salt.


    Place sifted flour and salt in a bowl and rub into it one-quarter of the butter. Mix with water to a stiff paste. Turn out on a floured board and roll lightly into an oblong strip. Divide butter into 3 portions. Put one portion in small dabs on the pastry two-thirds of the way down the strip. Fold in three, with plain part in the center. Seal edges and give the pastry a half-turn. Roll out again into a strip. Repeat this process twice again till remainder of butter is used up, being careful to fold and turn in the same direction each time. Let the pastry stand in a cool place for some time, overnight if liked, then fold again. Roll out to desired shape and thickness and use as required.

Orange and Lemon Water Ice

1. 250 ml (1/2 pint) orange juice.                                         3. 500 ml (1 pint) of syrup.
2. 250 ml (1/2 pint) lemon juice.                                          4. Whites of 2 eggs.


    Peel the oranges and lemons thinly and pour the hot syrup over the strips of peel. Squeeze the required amount of juice and when the syrup is cold add it. Strain through muslin and partly freeze. Whisk the egg whites and, when the ice is half frozen, mix them in and finish freezing.

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 among flour and baking powder until like breadcrumbs. Add ginger and sugar. Put fruit in a pie dish, cover with the above mixture and bake in a medium oven.

Maize Sponge Muffins

1. 1 cup flour.                                                                              5. 2 yolks of eggs.
2. 1/2 cup maize meal.                                                                 6. 1 white of egg.
3. 1/2 teaspoon bicarbonate                                                         7. 1 tablespoon melted butter.
    of soda.                                                                                   8. 1 cup sour milk.
4. 1/2 cup sugar.


    Mix all dry ingredients together. Stir in melted butter, sour milk, yolks of eggs well beaten, and mix thoroughly. Lastly, add the white of 1 egg, stiffly beaten to a froth. Pour into a well-greased muffin or sandwich tins and bake in a hot oven.

Beans and Tomato Sauce

1. 1 breakfast cup haricot beans.                                                   2. 2 tablespoons grated cheese 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 1 or 2 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.

Beef Loaf

1. 1 kg (2 lb) minced beef.                                                               5. 1/2 teaspoon ground pimento.
2. 2 cups breadcrumbs.                                                                    6. Pepper to taste.
3. 1 onion minced.                                                                           7. 1 or 2 eggs.
4. 1 teaspoon salt.                                                                           8. 1 cup milk.


Mix all the ingredients in a bowl, adding the milk until fairly moist. Bake in a moderate oven for 11/2 hours. Turn out when cold.

Cottage Pie

1. 1 kg (2 lb) potatoes.                                                                   5. 1 teaspoon flour.  
2. 250 g (1/2 lb) meat (cold).                                                          6. 150 ml (1/4 pint) water or stock.
3. 15 g (1/2 oz) dripping.                                                                7. 1 teaspoon salt.
4. 1 small onion.                                                                             8. 1/2 teaspoon pepper.


 Boil, dry and mash potatoes; mix with salt, pepper, a little milk and butter. Take all skin and gristle from meat and cut in very small dice.

Heat dripping; fry onion; add flour, water and seasoning. Boil well and strain. Grease a pie dish and mix meat and gravy in it. Pile potatoes on top, decorate and brush with a little milk. Brown top and serve very hot.

Chicken Au Gratin

    Make a smooth foundation sauce from 60 g (2 oz) butter, 30 g (1 oz) flour and 1 breakfast cup milk. The butter should be melted in a pan, after which the flour should be stirred in and the paste cooked for 5 minutes, before the milk is added gradually while the mixture is constantly stirred. Mix into the sauce 45 g (1 1/2 oz) grated cheese and boil slowly for 5 minutes, finally stirring in seasonings of salt and pepper.

    Cut the cold chicken meat into small pieces, having removed all skin. Arrange in a buttered fireproof dish, pour over it the sauce and add a good layer of breadcrumbs mixed with more grated cheese. Pour over all 30 g (1 oz) melted butter and brown in a hot oven.

Parsley Stuffing

1. 4 tablespoons breadcrumbs.                                              4. Grated rind of 1/2 lemon.
2. 1 large spoon chopped suet.                                             5. 1/2 teaspoon mixed herbs.
3. 2 small spoons chopped parsley.                                      6. Beaten egg or a little milk.
                                                                                           7. Pepper and salt.


    Mix all ingredients together and bind with egg or milk. If soaked bread is used, care should be taken that it is squeezed dry before being added to the other ingredients and that it is not lumpy.

Coconut Cream

    Get a fresh coconut, grate all the nut out of the shell and place in a basin and cover with boiling water. Let it stand for 10 to 15 minutes, strain. The resulting liquid is the coconut cream that is used by Indian cooks.

Buck (Macedoine)

1. 1 kg (2 lb) buck or mutton.                                                    6. Salt and pepper.
2. 1 onion.                                                                                 7. Celery.
3. A few skinned tomatoes.                                                        8. A little vinegar.
4. Stock or water.                                                                      9. Carrots and turnips.
5. Sprig of parsley.                                                                    10. Worcester Sauce.


    Cut up meat into neat pieces. Dust with flour and fry in dripping till a nice brown, then add onion and tomatoes. When browned, drain off fat and put meat in saucepan; add some stock or boiling water to the browned flour in the frying pan, also parsley, salt and pepper and celery, a little vinegar and Worcester sauce. Bring to boil and strain over the meat. Add carrots and turnips cut up and simmer gently for an hour or so. A few fresh peas or tinned peas add to the flavor. Thicken the sauce with flour and serve with mashed potato.

Bread Sauce with Cream

1. 125 g (4 oz) breadcrumbs.                                                       5. 30 g (1 oz) butter.
2. 1 small onion.                                                                          6. 3 tablespoons cream.
3. Blade of mace.                                                                        7. 300 ml (1/2 pint) water.
4. 3 cloves.


    Stick cloves into onion. Cook onion, mace and pepper in the water. Strain this seasoned water over the breadcrumbs; cover and just before serving add butter and cream.

Fish Creamed

1. 1 kg (2 lb) steamed fish.                                                            4. Chopped parsley.
2. 600 ml (1 pint) white sauce.                                                      5. Lemon juice or a few drops of vinegar.
3. Salt and pepper.


    Break the fish into flakes, removing skin and bones. Grease a pie dish and fill it with alternate layers of fish and sauce, seasoning with salt, pepper, chopped parsley and lemon juice.

Fish Cocktails with Sauce

    Mayonnaise sauce colored pink with tomato sauce and sharpened with Worcester sauce.
    Parsley, celery tops or cucumber slices to decorate.
    Add prepared fish to the above sauce till fairly stiff. Line glass bowls with lettuce leaves (whole or shredded). Fill with fish mixture and garnish with parsley or celery tops.
    Prawn cocktails may be decorated with whole prawns or sliced cucumber put round the edges of the glass.
    Chill thoroughly before serving.

Emergency Soup

1. 2 l (3 pints) water.                                                                         6. 60 g (2 oz) dripping.
2. 2 onions.                                                                                       7. 1/2 teaspoon sweet herbs.
3. 2 large tomatoes.                                                                           8. 2 teaspoons bovril.
4. 2 carrots.                                                                                      9. Pepper and salt.
5. 2 turnips.


    Shred onions. Skin and cut finely tomatoes and fry both in dripping until onions are a nice brown. Scrape or mince carrots and turnips. Put into boiling water, add sweet herbs and gravy, stock or Bovril. Season to taste.

White Stock

    Prepare as for brown stock, using knuckle of veil instead of beef. Omit carrot. Trimmings and carcasses of chicken may be added.

Pineapple Cocktail

    Cut pineapple in very small cubes; fill glasses 3/4 full; mix with a little salt and cherry brandy. Keep in a cool place and serve with a cherry on top of each glass.

Anchovy Croutes

1. 85 g (3 oz) butter.                                                              4. Cayenne pepper.
2. Yolks of 2 hard-boiled eggs.                                              5. A few drops of cochineal.
3. 1 teaspoon anchovy paste.                                                 6. Rounds of buttered toast.


    Beat butter to cream; add paste, eggs, seasoning and color. Pass the mixture through forcer on to rounds of buttered bread or toast. Decorate with parsley and serve very cold.

Baked Eggs with Cheese

1. 4 eggs.                                                                                 3. 1 cup soft breadcrumbs.
2. 1/2 cup grated cheese.                                                         4. Cayenne pepper (a few grains)


    Break eggs into buttered pie-dish or ramekins. Cover with crumbs, cheese and seasoning and brown in very hot oven.

Arrowroot Cup

1. 1 teaspoon arrowroot.                                                        3. 1 teaspoon castor sugar.
2. 280 ml (1/2 pint) milk.


    Mix the arrowroot with a little cold milk. Boil the remainder of the milk and pour it over the arrowroot. Stir and boil for 5 minutes. Add the sugar and serve. If more of a pudding is desired use 2 teaspoons of arrowroot to 280 ml. (1/2 pint) of milk.

    In case of acute stomach trouble arrowroot should be cooked with water only, till clear like starch. It is then a good medium for any stimulant such as rum or brandy.

Butterscotch

1. 1 tin unsweetened milk.                                                          4. 95 g (3 oz) butter.
2. 4 tablespoons golden syrup.                                                   5. 240 ml (11/2 gills) water.
3. 440 g (14 oz) sugar.


    Put all ingredients into a pan; heat gently and boil; cook until it forms a hard ball when tested. Pour into an oiled tin and mark out when neatly set.

Marzipan Carrots

    Use orange and red coloring to get the correct shade, form into small carrot shapes and mark a few lines around each with a skewer. Insert thin pieces of angelica in top.

Ginger Squares

1. 30 g (1 oz) powdered gelatine.                                            6. 125 g (4 oz) chopped crystallized
2. 320 ml (2 gills) cold water.                                                      ginger.                      
3. 440 g (14 oz) castor sugar.                                                 7. 1 tablespoon lemon juice.
4. 240 ml (1 1/2 gills) boiling water.                                        8. Icing sugar.
5. Cornflour.


    Soak the gelatine in the cold water. Boil the sugar and boiling water together for 10 minutes. Add the gelatine and boil for 15 minutes. Add the lemon juice and ginger, cool and then pour into a damp tin. Stand for 24 hours. Cut into neat squares and allow to stand for a few hours. Toss in equal quantities of icing sugar and cornflour.

Boiled Fondant

1. 500 g (1 lb) sugar.                                                        3. 160 ml (1/4 pint) water.
2. 30 g (1 oz) glucose or a
    good pinch of cream of
    tartar.


    Put sugar into a pan and dissolve very slowly. Then bring to the boil and add cream of tartar. Boil quickly and test for soft ball. Have ready a marble or enamel slab sprinkled with water, pour on the syrup and leave for a few minutes to cool. Then with a palette knife work the edges of the syrup towards the center, until the fondant is cool enough to handle. Knead well with the hands till smooth and firm. Divide into portions, color and flavor as desired. If a slab is not available, the fondant may be creamed in a bowl till thick and then kneaded on sugared grease proof paper, but it is more difficult to obtain an even creaminess by this method

Barley Water

1. 60 g (2 oz) barley.                                                                    3. 1.25 l (1 quart) water.
2. 1/2 lemon rind.                                                                         4. 1 dessertspoon sugar.


    Wash the barley well and put it in a saucepan with the cold water. Add the rind of the lemon, very thinly pared off, and boil for 1/2 hour. Afterwards add the sugar and strain into a jug to cool.

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.

Lemon or Grapefruit Marmalade

Check out our recipe for Orange Marmalade.

Put 625 g (1 1/4 lb) sugar to 500 g (1 lb) pulp if for long keeping, or if bitter fruit.

Apricot Jam (Dried Fruit)

1. 500 g (1 lb) dried apricots.                                              3. 2.5 l (4 pints) water.
2. 1.75 kg (3 1/2 lb) sugar.                                                 4. 30 g (1 oz) almonds.


    Wash the fruit and soak from 24 to 48 hours in the water. Add sugar and let it dissolve. Boil for 1 hour. Add the almonds, blanched and cut in halves. Boil a few minutes longer and put in heated jars and cover.

Asparagus Sandwiches

Mash asparagus tips, add seasoning.

Brandy Snaps

1. 60 g (2 oz) syrup.                                                      5. 1/2 teaspoon ground ginger.
2. 50 g (1 3/4 oz) flour.                                                 6. 60 g (2 oz) butter or margarine.
3. 50 g (1 3/4 oz) sugar.                                                7. 1/2 teaspoon grated lemon rind.
4. 1/2 teaspoon brandy or lemon juice.


    Melt the syrup, sugar and butter in a saucepan. Stir in the flour, ginger, lemon rind and juice. Mix the ingredients well together. Drop the mixture in small teaspoons on a greased baking sheet, about 7.5 cm (3 in) apart. Bake in a cool oven from 7 to 10 minutes. When brown and slightly set, roll up at once.

Banana Filling

As for date filling but 1/2 cupful banana pulp instead of dates.

Almond Fingers

1. 250 g (1/2 lb) flour.                                                                  4. 60 g (2 oz) ground almonds.
2. 155 g (5 oz) butter.                                                                  5. 1/4 teaspoon cinnamon.
3. 125 g (4 oz) castor sugar.                                                        6. 1 egg yolk.


    Rub butter into flour. Mix spice, ground almonds and sugar together and add into the flour. Beat yolk of egg with a little cold water and with it form the mixture into a stiff dough. Roll out into a long narrow strip, about 12 cm. (4 1/2 inches) wide. Cut off a narrow strip, about 1 cm. (1/2 inch) wide, from each side of the strip and lay on top of the large strip along the edges. Put on baking sheet and bake in a good oven till nearly done.