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.