Peplow House Ladies Auxiliary Recipe Book

40th Year Commemorative Edition We would like to thank the Ballarat Catholic Bishops Charitable Fund for funding the printing of this commemorative recipe book. To Pam Knights and the members of the original Ladies Auxiliary Committee for kindly allowing a reprint of the original book and to Kristen Murray for her artwork of Peplow House depicted on the front cover and to all over the last 40 years.

Peplow House opened its door on 7th July 1976 and the Ladies Auxiliary was formed to raise funds to support the day to day operational costs of Peplow, with imagination, energy and entrepreneurial flair they raised over $100,000 in their first ten years through the sale of the Peplow House Recipe Book.

Today Peplow House is funded by the Department of Health and Human Services and is managed by Centacare Catholic Diocese of Ballarat. The service provides crisis accommodation, housing support and outreach to over 150 homeless men each year.

Support for the homeless in our community remains an ongoing issue and with this commemorative edition of the Ladies Auxiliary recipe book we want to highlight the needs of those who are homeless and less fortunate.

If you would like to support the work of Centacare a small donation can assist our clients with basic essential needs and initiate new pilot programs. It is with your generous support that we can continue to build on the impact of our services, making positive changes to individual’s lives.

To support the work of Centacare please donate today www.centacareballarat.org.au/donations Index

SAVOURIES ...... 1 SOUPS ...... 13 Chicken Curry ...... 23 Bacon Savouries ...... 2 American Corn Chowder ...... 14 Chicken in Wine Sauce ...... 23 Cheese and Bacon Tartlets ...... 2 Cream of Asparagus Soup ...... 14 Chicken Vol-Au-Vent ...... 23 Cheese Rounds ...... 2 Cream of Carrot Soup ...... 14 Chinese Hamburgers ...... 24 Caviar Profiteroles ...... 2 Easy Tomato Soup ...... 14 Chinese Spring Rolls ...... 24 Crayfish Cocktail ...... 2 Iced Tomato Soup ...... 14 Chinese Steak ...... 24 Duchesse Potatoes ...... 2 Lettuce Soup ...... 14 Chop Suey ...... 24 Easy Egg Entree ...... 2 Parsley Soup ...... 15 Cod and Broccoli Caprice ...... 24 Italian Potato Balls ...... 3 Pea Soup ...... 15 Corned Beef ...... 24 Larp ...... 3 Potato Prawn Chowder ...... 15 Curried Sausages ...... 25 Potato Balls ...... 3 Pumpkin Soup ...... 15 Curried Sausages ...... 25 Salami Appetiser Snack ...... 3 Pumpkin Vichyssoise ...... 15 Curry Favourite ...... 25 Savoury Bread ...... 3 Seafood Soup ...... 16 Deep Down Sausages ...... 25 Savoury Puffs ...... 4 Spicy Tomato Soup ...... 16 Egg and Prawn Bake ...... 26 Tiny Quiches ...... 4 Vichyssoise ...... 16 Fillets of Whiting Meuniere ...... 26 Tomato Spread ...... 4 Fried Rice ...... 26 LUNCHEON AND DINNER DISHES ...... 17 Fruity Beef Curry ...... 26 DIPS ...... 5 Apricot Stuffed Lamb with Rosemary ...... 18 Golden Chicken with Caper Sauce ...... 26 Anchovy Olive Dip ...... 6 Asparagus and Corn Casserole ...... 18 Ham and Tomato Cheese Pie ...... 27 American Mustard Dip ...... 6 Asparagus Soufflé...... 18 Ham and Asparagus Casserole ...... 27 Asparagus Dip ...... 6 Baked Stuffed Cutlets ...... 18 Hamburger Barbecue ...... 27 Brandied Mushroom Dip ...... 6 Beef Burgundy ...... 19 Hawaiian Chicken ...... 27 Confetti Dip ...... 6 Beef Casserole Romano ...... 19 Hawaiian Curry ...... 27 Corn Relish Dip ...... 6 Beef Curry ...... 19 Hot Asparagus with Curry Butter ...... 28 Curried Egg Dip...... 6 Beef Macaroni ...... 19 Kidneys in Mustard and Wine Sauce ...... 28 Florida Dip ...... 7 Beef Olives ...... 20 Ki Si Ming ...... 28 Pineapple Dip ...... 7 Beef Stroganoff ...... 20 Lambs Fry with Bacon ...... 28 Sardine Dip ...... 7 Bellevue Steak ...... 20 Lamb Oriental ...... 28 Windsor Dip ...... 7 Boeuf Bourguignonne ...... 20 Lemon Cream Veal ...... 29 Burmese Curry ...... 21 Lobster Supreme ...... 29 SALADS ...... 9 Cabbage Rolls ...... 21 Lobster Thermidor ...... 29 Blender Mayonnaise ...... 10 Carbonnade of Beef ...... 21 Macaroni Mince ...... 29 Curried Chicken Salad...... 10 Carpetbag Steak ...... 21 Meat Loaf ...... 29 Curry Salad ...... 10 Chicken and Celery Casserole ...... 22 Meat Loaf with Barbecue Sauce ...... 30 Frozen Hawaiian Salad ...... 10 Cheeseburger Pie ...... 22 Mushrooms Parmesan ...... 30 Mayonnaise ...... 10 Cheddar Chicken Potage ...... 22 Onion Tart ...... 30 Rice Salad ...... 10 Cheese Pudding ...... 22 Paradise Casserole ...... 30 Refrigerator Coleslaw ...... 10 Chicken and Apricots ...... 22 Pineapple Chicken ...... 31 Sunshine Salad ...... 11 Chicken Cacciatore ...... 22 Pineapple Chop Suey ...... 31

i Pork Sausage Roll ...... 31 DESSERTS AND PUDDINGS ...... 41 Coffee Cream Cheesecake ...... 50 Pork and Pineapple ...... 31 Apple Bread and Butter Pudding ...... 42 Crème Caramel ...... 50 Pork Chops in Wine ...... 31 Apple Caramel Roll ...... 42 Chocolate Mousse ...... 50 Pork Chop Risotto ...... 32 Apple Charlotte ...... 42 Christmas Pudding ...... 50 Pork Sweet and Sour ...... 32 Apple Crumble ...... 42 Coconut Marshmallow Tart ...... 51 Potted Meat ...... 32 Apple Crunch ...... 42 Cuban Bananas ...... 51 Quick Chick 'N Spaghetti ...... 32 Apple Roly Poly...... 42 Custard Tart ...... 51 Rabbit Venison ...... 32 Apricot Mousse ...... 43 Frogs in Ponds ...... 51 Quiche Lorraine ...... 32 Apricot Jubilee ...... 43 Golden Syrup Dumplings ...... 51 Rissoles ...... 33 Apricot Yoghurt Cheesecake ...... 43 Grasshopper Pie ...... 51 Salmon and Asparagus Quiche...... 33 Baked Orange Pudding ...... 43 Hazelnut Cream Tart ...... 52 Salmon Croquettes...... 33 Banana Delicious ...... 43 Italian Gelato ...... 52 Salmon Mornay ...... 34 Banana Pie ...... 43 Jellied Plum Pudding ...... 52 Sausage and Apple Bake ...... 34 Banana Plum Pudding ...... 43 Jelly Apricot Cake ...... 52 Sausages Indian Style ...... 34 Blackberry Chiffon Pie...... 44 Jelly Whip ...... 52 Savory Chop Casserole ...... 34 Black Currant Flummery ...... 44 Jiffy Raisin Pudding ...... 53 Savory Curry Roll ...... 34 Blackberry Pie ...... 44 Lemon Cheesecake ...... 53 Savoury Peas ...... 34 Blackberry Swirls ...... 44 Lemon Chiffon Pie ...... 53 Savory Sausages ...... 34 Blitz Kuchen ...... 45 Lemon Cream ...... 53 Savory Stuffed Zucchini ...... 35 Brandied Caramel Bananas ...... 45 Lemon Cream Pie ...... 54 Scallop Mornay ...... 35 Brandy Cream ...... 45 Lemon Cream Soufflé ...... 54 Scotch Eggs with Sauce ...... 35 Brandied Fruit ...... 45 Lemon Delicious Pudding ...... 54 Smoked Oyster Vol-Au-Vent ...... 35 Brandied Fruit Salad ...... 45 Lemon Fluff ...... 54 Spaghetti Bolognaise - Quick and Easy ...... 35 Brandy Alexander Pie ...... 46 Lemon Jelly Dessert ...... 54 Spaghetti and Meatballs ...... 36 Butterscotch Apple Dumplings ...... 46 Lemon Sweet ...... 54 Spanish Stewed Chicken ...... 36 Canadian French Silk Pie...... 46 Maja Blanca Mais ...... 54 Steak Casserole with Parsley Dumplings ...... 36 Caramel Cream Pie ...... 46 Mars Chocolate Chiffon Pie ...... 54 Steak Diane ...... 36 Caramel Rum Pie ...... 46 Marshmallow Pavlova ...... 55 Steak and Kidney Pie ...... 36 Cherry Flan ...... 47 Orange Apricot Tango ...... 55 Super Pizza Burger ...... 37 Cherry Pudding ...... 47 Orange Cheese Cake ...... 55 Sweet and Sour Chicken ...... 37 Cherry Sweet ...... 47 Overnight Pudding (Steamed) ...... 55 Sweet and Sour Fish ...... 37 Choco-Almond Velvet Dessert ...... 47 Passion Fruit Delicious ...... 56 Sweet and Sour Meat Balls ...... 37 Choc Sherry Cream ...... 47 Passionfruit Mallow Pie ...... 56 Sweet and Sour Meat Balls ...... 38 Chocolate Almond Pie ...... 48 Pavlova: Quick-and-Easy with Marshmallow Centre Sweet and Sour Meat Balls ...... 38 Chocolate Cheese Pie ...... 48 ...... 56 Sweet and Sour Steak ...... 38 Chocolate, Coffee and Rum Tart ...... 48 Pavlova ...... 56 Sweet Corn Casserole ...... 38 Chocolate Cream Mousse...... 48 Pavlova ...... 56 Ting-A-Ling ...... 39 Chocolate Cream Cheesecake ...... 48 Pears Flambé ...... 56 Tournedos Madeleine ...... 39 Chocolate Meringue Pudding ...... 49 Peppermint Dessert ...... 57 Tripe (A La France) ...... 39 Chocolate Peppermint Pie...... 49 Pineapple Alaska ...... 57 Veal Cordon Bleu ...... 39 Chocolate Pie ...... 49 Pineapple Chiffon Flan ...... 57 Veal Goulash with Caraway Dumplings ...... 40 Chocolate Self-Saucing Pudding ...... 49 Pineapple Cream Sweet ...... 57 ii Pineapple Marshmallow Dessert ...... 57 Chocolate Biscuit Log ...... 67 Golden Corn Loaf ...... 74 Pineapple Meringue ...... 58 Chocolate Cake ...... 67 Hazelnut Torte ...... 74 Pineapple Ripple Sweet ...... 58 Chocolate Cakes ...... 67 Hedgehog Cake ...... 74 Plum Pudding...... 58 Chocolate Crunch ...... 67 Hokey-Pokey Biscuits ...... 74 Pommes Meringues A L'abricot ...... 58 Chocolate Peppermint Squares ...... 67 Honey Bread ...... 75 Profiteroles ...... 58 Coffee Slice ...... 68 Jelly Biscuits ...... 75 Pumpkin Pie ...... 58 Chocolate Rum Slice ...... 68 Jiffy Coffee Cake ...... 75 Quick and Easy Plum Pudding (No Eggs) ...... 59 Chocolate Sponge...... 68 Italian Ricotta Cake ...... 75 Quick Delicious Sweet ...... 59 Coconut Biscuits ...... 68 Lazyman's Cake ...... 75 Quick Sponge Roly-Poly ...... 59 Coffee Hazelnut Biscuits ...... 68 Latvian Coffee Cake ...... 75 Rose Fruit Salad ...... 59 Coffee Walnut Slice ...... 68 Lemon Coffee Biscuits ...... 75 Rum Baba ...... 59 Cold Tea Cake ...... 69 Lemon Ginger Slice ...... 76 Rum Cake...... 59 Cornflakes Macaroons ...... 69 Lemon Shortcake ...... 76 Rum and Coffee Pavlova ...... 60 Crunchy Topped Currant Cake ...... 69 Marshmallow Weet-Bix Slices ...... 76 Saucy Hot Fudge Pudding ...... 60 Cup Cakes ...... 69 Mocha-Pecan Jewels ...... 76 Simple Plum Pudding ...... 60 Custard Pikelets ...... 69 Monte Carlo Biscuits ...... 76 Steamed Chocolate Sauce Pudding ...... 60 Currant Drops ...... 70 Morning Coffee Slice ...... 77 Strawberry Charlotte Russe ...... 60 Custard Powder Sponge ...... 70 Mocha Fudge Cake ...... 77 Strawberry Cream Pie (flan Tin) ...... 60 Danish Apple Cake ...... 70 Munchie Crunchie...... 77 Strawberries Deluxe ...... 61 Date Loaf ...... 70 Muesli Slice ...... 77 Sweet Fruit Mince ...... 61 Date and Rum Cake ...... 70 No Bake Chocolate Cake ...... 77 Wonder Pudding ...... 61 Date and Walnut Slice ...... 70 Nut Loaf ...... 78 Devil's Food Cake ...... 70 Nut Loaf ...... 78 CAKES, BISCUITS, SLICES AND BREADS ...... 63 Door-Step Cake ...... 71 Nutty Crackers ...... 78 Afghans ...... 64 Doughnuts ...... 71 Orange Cake ...... 78 Boston Cream Pie (American) ...... 64 Dried Apricot Loaf ...... 71 Orange Cake ...... 78 Angel Food Cake ...... 64 Dutch Apple Torte ...... 71 Passionfruit Slices ...... 78 Apple Cakes ...... 64 Dutch Butter Cake ...... 71 Peanut Crispies ...... 79 Apricot Loaves ...... 64 Forcer Biscuits ...... 72 Peppermint Slice ...... 79 Apricot Pasties ...... 64 Foundation Biscuit Recipe ...... 72 Potato Fruit Loaf ...... 79 Banana Cake (for use in vitamiser only) ...... 65 Fruit Crunchies ...... 72 Pumpkin Cake ...... 79 Banana Caramel Cake...... 65 Fruit Gem Scones ...... 72 Quick and Easy Patty Cakes ...... 79 Beer Cake ...... 65 Fruit Loaf ...... 72 Raspberry Marshmallow Crunch ...... 79 Boiled Fruit Cake ...... 65 Fruit Slices ...... 72 Rice Bubble Biscuits ...... 80 Boiled Fruit Cake ...... 66 Fruit Slice ...... 73 Raspberry Shortbread ...... 80 Caramel Fruit Squares ...... 66 Fudge Slice ...... 73 Raspberry Oat Fingers ...... 80 Cheese Cake ...... 66 German Apple Cake ...... 73 Rich Fruit Cake ...... 80 Cheese Scones ...... 66 German Coffee Cake ...... 73 Rum Balls ...... 80 Cherry Cheese Squares ...... 66 Gingerbread ...... 73 Scotch Shortbread ...... 80 Cherry Ripe Slice ...... 66 Ginger Coconut Crisps ...... 74 Simnel Cake ...... 81 Chiffon Cake ...... 66 Ginger Fluff ...... 74 Sponge ...... 81 Chocolate Biscuits ...... 67 Ginger Snaps ...... 74 Spicy Apple Sauce Squares ...... 81

iii Simple Cake ...... 81 Cucumber Pickles ...... 94 Sponge ...... 81 Farm-House Lemon Butter ...... 94 Stonehenge ...... 81 Fruit Chutney ...... 94 Sultana Cake ...... 81 Green Tomato Chutney ...... 94 Scripture Cake...... 82 Mixed Vegetable Mustard Pickles...... 94 Torte ...... 83 Sweet Cauliflower Pickles ...... 94 Victoria Sandwich ...... 83 Pickled Beef ...... 95 Zucchini Bread...... 83 Pickled Cabbage ...... 95 Pickled Onions ...... 95 JAMS ...... 85 Apricot Jam ...... 86 LOLLIES ...... 97 Apricot Jam ...... 86 After-Dinner Mints...... 98 Blackberry Jam ...... 86 Almond Brittle ...... 98 Blackberry and Apple Jam ...... 86 Apricot Candy Roll ...... 98 Black Currant Jam ...... 86 Buttered Brazil Nuts ...... 98 Carrot and Lemon Jam ...... 86 Butterscotch ...... 98 Dried Apricot Jam ...... 86 Caramel Peanut Popcorn ...... 98 Fig Jam ...... 86 Choc-Coated Orange Peel ...... 98 Gooseberry Jam ...... 86 Coconut Ice ...... 99 Lemon and Melon Jam ...... 86 Creamy Coconut Ice ...... 99 Melon, Lemon and Ginger Jam ...... 86 Honey and Date Squares ...... 99 Melon and Passionfruit Jam ...... 87 Honeycomb ...... 99 Peach and Pineapple Jam ...... 87 Marshmallow Cups ...... 99 Raspberry Jam ...... 87 Peanut Crunch ...... 99 Pear Ginger Jam ...... 87 Toasted Coconut Marshmallows...... 100 Quince Conserve ...... 87 Toffee ...... 100 Strawberry Jam ...... 87 Toffee Apples ...... 100 Tomato-Passion-Apple Jam ...... 87 White Christmas ...... 100

SAUCES ...... 89 MISCELLANEOUS ...... 101 Apple Sauce ...... 90 Coffee ...... 102 Cucumber Sauce ...... 90 Cumquat Brandy ...... 102 Horseradish Cream ...... 90 Frosted Grapes ...... 102 Mint Sauce ...... 90 Fruit Cup ...... 102 Sour Cherry Sauce ...... 90 Granola ...... 102 Spiced Mustard Sauce ...... 90 Iced Coffee ...... 102 Tartare Sauce ...... 90 Muesli ...... 102 Tomato Sauce ...... 90 Wool Mix ...... 102 Foundation White Sauce ...... 91 HANDY HINTS...... 103 CHUTNEYS, ETC...... 93 Beetroot Chutney ...... 94 iv Savouries Bacon Savouries Beat cheese until smooth. Add rest of Crayfish Cocktail ingredients. Remove soft centre of loaf. Pile filling • 4 oz. butter into loaf and press together. Wrap firmly in foil and • ¼ pint cream • 6 oz. self-raising flour chill for two hours. Slice thinly. • 2 egg yolks • 1 egg • 1 teaspoon made mustard Rub butter into flour, bind with egg. Roll out Caviar Profiteroles • 3 tablespoons condensed milk thinly and line patty tins. • 2 tablespoons vinegar • 2 tablespoons tomato sauce Filling • 2 tablespoons butter • 1 teaspoon worcestershire sauce • 2 pinches salt • Pkt. bacon pieces • Salt and pepper to taste • 1 onion • ½ cup water • About 1 cup crayfish or sauce shrimps • 1 egg • ¾ cup plain flour • Paprika • 2 eggs • Carrot (2 cups when minced) Whip cream until thick, add yolks, mustard, • Caviar • Parsley condensed milk and whip again. Stir in vinegar, • Juice ½ lemon Put onion, carrot and bacon through mincer, tomato sauce and worcestershire sauce. Chill. Pour • ½ pint cream chop parsley finely, bind with egg. Put in cases, and over crayfish (or shrimps) just before serving. bake in fairly hot oven. Can be baked in slice tray. Sprinkle with paprika. Serves four. Put the butter and salt in the water and bring it Cheese and Bacon Tartlets to a boil in a small pan. When it comes to a boil, Duchesse Potatoes remove from the heat and throw in all the sifted flour • 2 rashers bacon at once, mixing energetically. Return to a low heat • 1 lb. potatoes • Shortcrust pastry and continue mixing and continue mixing and • 2 egg yolks • ¾ cup grated cheese stirring until a ball of dough has formed and • Little hot milk if desired • ½ cup breadcrumbs detaches itself from both pan and wooden spoon. • 2 oz. butter • 2 teaspoons melted butter Remove from the heat and allow to cool. When • Salt and pepper • 2 eggs, beaten cooled, break in the eggs one at a time, not mixing in • Salt and cayenne Peel and boil potatoes. Rub through a sieve, and the second until the first is thoroughly mixed in. add yolks, butter, seasoning and enough milk to mix Chop bacon finely and fry until crisp. Line patty to a firm soft consistency. Using a half-inch star pipe, tins with shortcrust pastry. Mix together the Continue mixing energetically until you obtain pipe mixture (on a greased, floured tray) into remaining ingredients and use to fill the pastry a glossy mixture with air bubbles forming here and rosettes. Bake in a hot oven, 475°F, reset to 425°F, for shells. Bake in oven at 200°C for approximately 20 there. Place this dough in a pastry bag and squeeze a few minutes, until golden brown. minutes. Serve hot. out the profiteroles, each one the size of an olive, on Easy Egg Entree Cheese Rounds an oven tray, put the oven tray in a very hot oven and when the profiteroles are golden brown, with no Half a dozen hard-boiled eggs, diced and chilled. • French stick (slice in half, length-wise) moisture showing on them, remove from the oven Asparagus pieces, cucumber and anything else one • 6 oz. phili cheese and allow them to cool before filling with caviar. To may care to add. Salt and pepper to taste. Combine • 3 tablespoons finely chopped ham fill with caviar, slit top of profiterole, mix lemon juice gently with ½ to 1 cup mayonnaise and serve on a • 3 tablespoons creamy french onion soup with caviar and place in slit. Top with dab of cream. bed of lettuce. This also makes a delightful addition • 2 tablespoons finely chopped gherkin This is nice served with drinks. to the salads for a barbecue and keeps indefinitely.

2 | Savouries No man ever got lost on a straight road. Italian Potato Balls Stir minced beef in a saucepan until it has lost Savoury Bread the pink colour and is cooked. Add the lemon juice, • 1½ lb. potatoes fish sauce, chopped shallots, and chopped red chili. • 2 cups grated cheese • 2 egg yolks Add a pinch of MSG. • 3 slices bacon • 4 tablespoons freshly grated parmesan • 2 eggs Put ¼ lb. of rice into a saucepan and cook over a cheese • 4 shallots medium heat stirring constantly until brown. • 1 tablespoon finely chopped onion • Remove from heat and pound into a paste. Buttered bread • 1 tablespoon butter Grate cheese into a dish, add chopped bacon, • Fat for frying Mix with the meat mixture just before serving chopped shallots and mix with eggs. Add salt and • 2 tablespoons finely chopped parsley and garnish with chopped shallots. pepper to taste, cayenne if desired. Spread liberally • Salt and freshly ground black pepper Potato Balls on buttered bread and cut into fingers. Heat in a • 2 eggs moderate oven for about 30 minutes or until lightly • Flour Use really small new potatoes no bigger than browned. • Breadcrumbs golf balls. Boil in salted water in jackets until tender, drain and leave till cold. Peel potatoes and boil in salted water until cooked. Mash and combine with egg yolks and Heat oil in pan, drop in potatoes (Still in their cheese in a large mixing bowl. Sauté finely chopped jackets) and fry till brown and crisp. onion in butter until golden but not brown. Add to potato mixture with parsley and generous amounts Salami Appetiser Snack of salt and pepper. Mix to a smooth paste and form • 4 tablespoons each of finely diced green into small balls the size of a large walnut. Make about pepper, cucumber and celery 24 balls. • 2 tablespoons diced red pimento Beat eggs with a fork until well blended. Roll • ½ teaspoon french mustard potato balls in flour and then in beaten egg. Cook • 24 large thin slices salami, skinned until well blended. Roll potato balls in flour and then • Few drops of lemon juice in beaten egg. Coat with breadcrumbs and chill until • 1 tablespoon olive oil ready to use. Heat fat (I prefer a mixture of olive oil • Salt and freshly ground pepper and lard) to frying temperature. Fry a few potato • Stued green olives, to garnish balls at a time until they are golden in colour and heated through. Serves six. Mix diced vegetables together. Make a well- seasoned dressing with mustard, lemon juice, olive Larp oil, salt and freshly ground pepper. Pour over vegetables and mix well. Put a little vegetable • 1 lb. finely minced beef mixture on each slice of salami and fold in two. • Juice of 1 lemon Arrange in a tight ring on a round serving dish so • 2 teaspoons fish sauce that folded slices support each other. (Spear slices • ½ bunch shallots with toothpicks if they refuse to stay folded in two.) • Dry red chili (to taste) Fill centre of dish with stued olives and serve • MSG immediately. Ideal to serve at a barbecue as an • ¼ lb. rice, cooked appetiser. Serves eight.

It is not how much we have but how much we enoy that makes happiness Savouries | 3 Savoury Puffs Tiny Quiches Tomato Spread Puffs Pastry • 2 small onions cut finely • 2 dessertspoons butter • 1 cup chicken stock (or water and 2 chicken • 2 cups plain flour • 2 medium size tomatoes stock cubes) • 4 oz. butter • 2 eggs • 3 oz. butter • 1 teaspoon dry mustard • Pepper and salt to taste • 1 cup plain flour • ½ teaspoon paprika • Good pinch mixed herbs • 2 teaspoons curry powder • Salt, pepper • ½ teaspoon salt • 1 egg yolk Cook onion slowly in butter, add tomatoes • 3 eggs • Approx. 2 tablespoons water peeled and sliced, when well-cooked add eggs lightly beaten and stir well into tomato mixture; add herbs Place chicken stock and butter in saucepan, stir Sift dry ingredients into bowl, rub in butter until and simmer a few minutes. until butter has melted; bring to rapid boil, add sifted mixture resembles fine breadcrumbs. Add egg-yolk flour, curry powder and salt all at once. Beat well over and water, mix to a firm dough. Turn out on to medium heat until mixture leaves the sides of the lightly-floured board; knead lightly. Roll out dough pan; remove from heat, cool slightly. Place mixture thinly, cut into rounds using 8cm (3") round cutter. into small bowl of electric mixer, gradually add eggs, Press pastry into patty tins. beating well after each addition. Place teaspoonful's Filling of mixture on lightly-greased oven trays; allow room for spreading. Bake in hot oven 10 minutes, reduce • 8 oz. bacon heat to moderate, cook for further 15 to 20 minutes. • 1 small onion Split each puff in half, remove any moist dough • 1 tablespoon chopped parsley that may be inside; cool. • 2 oz. gruyere cheese • 4 oz. cheddar cheese Just before serving, fill each puff with prepared • 2 eggs Savory Filling. Top each puff with a little extra • 1 cup milk mayonnaise, sprinkle with finely-chopped parsley or • Salt, pepper paprika. Remove rind from bacon, chop bacon into small Savoury Filling pieces. Place bacon and peeled and finely-chopped • 2 cups finely diced cooked chicken onion in frying pan. Fry until bacon is crisp and • ¾ cup mayonnaise onion tender; cool. Spoon a little bacon mixture roe • ⅓ cup sour cream pastry cases, top with a little of the combined grated • 1 tablespoon chopped parsley cheeses. • 1 teaspoon curry powder Beat eggs and milk in bowl until combined, add • 3 shallots parsley, season with salt and pepper. Spoon enough • Salt, pepper egg mixture over filling to cover. Bake in hot oven 5 minutes, reduce heat to moderate, cook a further 10 Place chicken, mayonnaise, sour cream, parsley, minutes until quiches are golden brown. curry powder and finely-chopped shallots into bowl; mix well. Season with salt and pepper. Makes about 24.

4 | Savouries Have you ever noticed the fire department never fights fire with fire? Dips Anchovy Olive Dip Brandied Mushroom Dip Corn Relish Dip • 1 cup sour cream • ½ cup stuffed olives, chopped • 2 oz. butter • 8 oz. cream cheese • 1 dessertspoon anchovy sauce • 1 small onion • 1 small jar sweet corn relish • 1 teaspoon finely chopped onion • 1 clove garlic • Juice and rind of 1 lemon • 4 oz. mushrooms • 1 tablespoon cream Combine all ingredients and chill. Serve with • 2 tablespoons brandy savoury biscuits. • 1 tablespoon dry sherry Cream cheese till smooth, add all ingredients. • 2 rashers bacon American Mustard Dip • 8 oz. liverwurst • 1 cup rich cream cheese • 8 oz. packaged cream cheese Curried Egg Dip • 4 tablespoons mango chutney, chopped • Salt, pepper • ¼ teaspoon dry mustard • ½ teaspoon thyme • 8 oz. packaged cream cheese • 1 teaspoon curry powder • ½ cup mayonnaise Heat butter in frying pan, add peeled and finely Mix together all the ingredients. Turn into a • ½ cup cream chopped onion, crushed garlic, finely-chopped rigid container. To freeze: Cover, label and freeze. To • 1 oz. butter mushrooms, finely chopped bacon and thyme. Sauté thaw: Thaw in the refrigerator for eight hours. To • 1 small onion gently until onion is tender and bacon crisp. Add serve: Serve as a dip with crisps or sliced frankfurts. • 3 rashers bacon sherry and brandy, simmer gently three minutes; Ideal for a party or try using it as a sandwich cool. • 2 teaspoons curry powder filler. • 1 teaspoon mustard Beat cream cheese and liverwurst until soft and • 1 teaspoon paprika Asparagus Dip creamy. Beat in onion mixture. Season with salt and • 3 hard-boiled eggs • 8 oz. packaged cream cheese pepper. Spoon into serving dish. Refrigerate several • Salt, pepper • 1 tablespoon lemon juice hours before serving. • ½ cup mayonnaise Beat cream cheese until soft, gradually beat in • ½ cup sour cream Confetti Dip mayonnaise. Beat cream in bowl until soft peaks • 15 oz. can green asparagus cuts form, stir into cream cheese mixture. • Salt, pepper • 4 oz. packet cream cheese • 1 tablespoon chopped parsley • ½ pkt. onion soup mix Heat butter in frying pan, add peeled and finely • 1 tablespoon chopped chives • 1 rounded tablespoon each of chopped chopped onion, finely chopped bacon, curry powder, Beat cream cheese until soft and creamy, cucumber, green pepper and pimento mustard and paprika. Sauté gently until onion is gradually beat in lemon juice and mayonnaise. Drain • Cream or mayonnaise, to mix tender and bacon crisp; allow to become cold. Add asparagus; reserve 1 tablespoon asparagus liquid. bacon mixture to cream cheese; mix well. Beat reserved asparagus liquid into cream cheese. Soften the cream cheese at room temperature Add parsley and chives. Season with salt and pepper. and beat until smooth. Blend in the soup mix and Shell eggs, chop finely, add to cream cheese Stir in sour cream. Add drained asparagus tips; mix enough cream or mayonnaise to make a dip mixture; mix well. Season with salt and pepper, lightly. Refrigerate at least 1 hour before serving. consistency. Fold in the remaining ingredients. refrigerate before serving.

6 | Soups For every minute you are angry you lose sixty seconds of happiness. Florida Dip Windsor Dip • 1 large avocado • 1 pkt. tomato soup • ¼ lb. cream cheese • 1 pkt. brown onion sauce • ½ cup sour cream • 2, 8 oz. cans reduced cream • 1 tablespoon lemon juice • 2 tablespoons vinegar • Few drops tabasco sauce Combine all ingredients in a bowl cover, • 1 dessertspoon grated onion refrigerate two hours. • Salt, pepper • Potato chips Cut avocado in half lengthwise, remove flesh and mash with lemon juice, salt and pepper. Fold in remaining ingredients. Spoon the dip into a small bowl and place on a tray surrounded by potato chips. Pineapple Dip • 4 oz. packet cream cheese • 1 tablespoon evaporated milk • Salt, pepper • 1 or 2 tablespoons finely diced cooked bacon • 2 tablespoons drained crushed pineapple Soften cream cheese and beat until creamy with the milk. Add remaining ingredients and mix well. Adjust seasonings to taste. Sardine Dip • 6 oz. packet cream cheese • 2 shallots • 1½ teaspoons lemon juice • Salt, pepper • 1 tablespoon chopped parsley • 3¾ oz. can sardines Beat cream cheese and lemon juice until soft and creamy. Add finely-chopped shallots, parsley, drained and mashed sardines; mix well. Add salt and pepper. Serve spread on celery or as dip with small cracker biscuits.

Men with clenched fists cannot shake hands. Dips | 7

Salads Blender Mayonnaise Curry Salad Place the above in a double saucepan. Beat well together and cook ½ to ¾ hour until mixture • 2 cups chilled cooked rice thickens. • 2 egg yolks • 1 green pepper, shredded • ½ pint salad oil • 2 tablespoons raisins (chopped) Rice Salad • ½ teaspoon dry mustard • 2 tablespoons parsley (chopped) • 2 tablespoons white vinegar • 1 red-skinned apple, chopped, with skin on • 1 jar of gherkin spread • 3 chopped spring onions • ½ teaspoon sugar • 1 tin sweet corn • ½ cup salad oil • Salt and pepper • 1 green pepper, sliced thinly • ⅓ cup of wine vinegar • 1 tin mixed vegetables, drained • 1 clove garlic, crushed • 1 tin crushed pineapple, drained Have all ingredients at room temperature and • 1 tablespoon curry powder • 1 bunch spring onions place in blender at maximum speed for one minute. Mix all these ingredients together. It keeps well • Radishes in a screw-topped jar. Curried Chicken Salad 1 lb. cooked rice, juice of one lemon to be added Frozen Hawaiian Salad while cooking. Wash and drain. Add above ingredients and mix well. • 6 oz. long grain rice • ½ cup mayonnaise • ½ cooked chicken • 8 oz. cream cheese Refrigerator Coleslaw • Small cauliflower • 1 cup whipping cream • 2 cups fruit cocktail, drained • 3 tablespoons french dressing • 6 lb. cabbage • 2 large bananas, chopped • 2 carrots • ¼ pint mayonnaise • ½ cup walnut pieces • 4 onions • 2 tablespoons cream • 1½ cups marshmallows cut into quarters • 2 cups white sugar • 3 level teaspoons curry powder Cream mayonnaise and cream cheese. Whip • Salt and pepper cream and add to mixture. Mix in remaining Sprinkle sugar over the top of grated vegetables. • Small green pepper cut in strips ingredients. Put into two freezer trays and place in Let stand while you prepare the dressing. • 3 celery, chopped freezer 1½-2 hours. Serve on crisp lettuce leaves. • 1-2 small onions Dressing Mayonnaise • 1 lettuce • 2 cups salad oil • ½ cup brown vinegar • 2 cups vinegar Cook rice (11 mins.), wash boiling water through • ½ cup water • 1 cup white sugar colander, Cool. Cut chicken and cauliflower and toss • 1 cup cream • 2 tablespoons salt • 1 cup sugar with rice in French dressing. Combine mayonnaise • 1 teaspoon celery salt if desired • 2 eggs with cheese, curry, salt and pepper in large bowl. Add • 1 teaspoon mustard Bring above ingredients to the boil and pour chicken, etc., and toss. Add rice, green peppers, • 1 teaspoon salt over vegetables. Mix well and pack in jars. This will celery, onions and serve on bed of lettuce. • 3 teaspoons plain flour keep in refrigerator for months.

10 | Soups Love is not love when it drains one person to nourish the other. Sunshine Salad • 1 pkt. lemon jelly • 1 15 oz. can crushed pineapple, drained • 1 cup finely grated carrot • 1 cup liquid from pineapple • 1 cup hot water • 2 tablespoons vinegar • Salt to taste Mix all ingredients and set in refrigerator and serve with cold meats. I sometimes add 1 cup of cooked peas or chopped mint for extra flavour and colour.

The person that each of us is is unique. Dips | 11

Soups American Corn Chowder Drain asparagus and cut in ¼ inch lengths. Melt Put the onions, cloves, tomatoes with their juice, butter, stir in flour, and then gradually stir in liquid parsley, bay leaf, seasoning and nutmeg in a • 2 slices bacon using a wooden spoon. Stir until mixture boils and saucepan. Bring them to the boil, reduce heat, cover • ½ cup chopped onion thickens. Cook for 10 minutes over very low heat, and simmer for 1 hour. Melt the butter in another pan stirring occasionally. • ¾ cup sliced celery and blend in the flour to give a smooth paste. Cook • 2 tablespoons flour Add asparagus and cream and season to taste. for two to three minutes, gradually stir in the milk. • 1 lge. can sweet corn (cream style) The tips may be reserved and the rest of the Bring the sauce to the boil, stirring; reduce the heat and simmer five minutes. Remove the bay leaf and • 1 tablespoon chopped red peppers asparagus put through a sieve and added with the cloves from the tomato mixture. Puree and pass • 1 cup diced potato milk. Garnish with reserved tips and cream. through fine sieve to remove pips, add to the white • 2 teaspoons salt Cream of Carrot Soup Sauce and mix them well together. Stir in stock and • 3 shakes cayenne cream, check seasoning and re-heat the soup to • • 2 oz. butter 1 pint milk serving temperature. Do not boil. Just before serving • 4 medium size carrots (sliced) • 1 tablespoon chopped parsley whirl some more cream over the surface. • 1 cup water • 1 onion (sliced) • 18-24 croutons • 5 cups chicken stock Iced Tomato Soup • 1 teaspoon salt Cut bacon into half-inch strips and fry. Add • Generous pinch cayenne pepper • 1 standard size tin tomato juice onions, and celery - do not brown. Add potatoes, • ¾ cup cream • ¼ pint single cream sauté, do not brown. Add seasonings and 1 cup water; • Sherry glass of sherry Melt butter in a saucepan, add carrots and cover and simmer until vegetables are crisp cooked • 1 heaped teaspoon sugar onions and cook gently until butter is absorbed. Add - 7 to 10 minutes. Blend flour and a little milk, add • 2 cups of the chicken stock and bring to the boil. Salt and pepper remaining milk to vegetables. Stir in blended flour, Reduce heat, cover and simmer for 15 minutes. Rub Stir ingredients together, adjusting sherry, stir until boiling and cook three minutes. Add corn, through a sieve or transfer to container of an electric sugar, salt and pepper to taste, chill before serving. red peppers and parsley. Garnish with croutons and blender and add salt and cayenne. Cover and turn serve. the motor on high. Return to saucepan and heat Lettuce Soup gently with remaining stock and cream. Number of serves: 6-8. Cooking time: 30-40 • 1 oz. butter minutes. Easy Tomato Soup • 8 green outside lettuce leaves, shredded (5 cups) • 1 medium onion (chopped) Note: A little cream may be used to thin the • ½ cup chopped shallots • 3 cloves soup. The consistency should be between that of a • ½ cup chopped parsley fricassee and a thick soup. • 1 can tomatoes, 992g • 2 chicken stock cubes (crushed) • Pinch dried parsley • 2 pints water • 1 bay leaf Cream of Asparagus Soup • 2 teaspoons salt • 1 teaspoon salt • Pepper • 1 16 oz. tin asparagus spears • Ground pepper • 3 oz. butter • ¼ teaspoon nutmeg Melt butter in bottom of saucepan and add • 3 tablespoons plain flour • 2 oz. butter lettuce, shallots and parsley. Fry 1-2 minutes, shaking • ¼ pint cream • 3 tablespoons flour constantly, then add crushed stock cubes, water, salt • Salt and pepper • ¾ pint milk and pepper. Bring to boil, reduce heat and simmer • 1½ pints liquid (use asparagus liquid and • ¼ pint light stock three minutes. Serve hot topped with some fresh milk). • 2-3 lb. cream chopped parsley.

14 | Soups You can't live on hope, nor can you live without it. Parsley Soup return meat to soup. Add salt to taste and lemon juice Pumpkin Vichyssoise just before serving. • 2 tablespoons dried parsley or 2 oz. bunch • 1½ lb. pumpkin of fresh parsley Serves 6-8. Note: Sliced frankfurts or spicy • 2 leeks or 2 large onions • 1 oz. butter smoked sausage may be heated in pea soup. It is • ¾ lb. potatoes • 1½ medium onions, skinned and finely then suitable as a main course for lunch. • 4 cups chicken stock chopped • 1¼ cups cream • Salt and white pepper Potato Prawn Chowder • Salt, pepper • 12 oz. potatoes, peeled and diced Peel pumpkin, cut into small pieces, put into • 1½ pints chicken stock • 2 lb. potatoes large saucepan. Add sliced leeks or peeled and • 2 tablespoons creamy milk • 2 oz. butter chopped onions, peeled and chopped potatoes and If you are using fresh parsley remove the tops. • 2 onions chicken stock. Bring to boil, reduce heat, simmer Leave the stalks whale and chop the leaves finely. • 2 celery sticks uncovered 25 minutes or until vegetables are very Melt butter in a saucepan, add onion and potato and • Milk as required soft and tender. cook gently for five minutes until softened. Add • 4 oz. chopped prawns Push vegetables and liquid through fine sieve. stock and parsley stalks and cook for 10 minutes Return puree pan, add cream, season with salt and until the potato is soft. Remove parsley stalks and Boil potatoes, onions and celery. When cooked, pepper. Bring to boil, stirring reduce heat, simmer blend or pass the soup through a sieve. Return it to rub through a sieve, return to saucepan, add butter, five minutes. the saucepan, add parsley and simmer gently for five salt and milk to required consistency, add prawns minutes. Stir in the milk, adjust seasoning. and heat through.

Pea Soup Pumpkin Soup • 2 oz. bacon (diced) • 2 carrots (diced) • 3 oz. butter • 2 onions (sliced) • 4½ cups peeled, chopped pumpkin • 8 oz. split peas • ½ cup chopped onion • 4 pints water • 2 cups water • 1 cup sliced celery • 3 tablespoons plain flour • ½ teaspoon pepper • 1 cup milk • ½ teaspoon diced thyme • 1 egg yolk • 2 bay leaves • 1 ham-bone Melt 2 oz. butter in a heavy pan, add pumpkin • 2 teaspoons salt, or to taste and onion. Cook for 10 minutes, stirring constantly. • 2 tablespoons lemon juice Add water and simmer till pumpkin is very tender. Press through a sieve and puree in electric blender Soak peas overnight in cold water to cover. Sauté with a little of the milk. Melt 1 oz. butter and stir in diced bacon, add onions and carrots and sauté till flour, add puree of pumpkin and milk gradually, onions are golden. Add drained peas, water, celery, stirring constantly. Simmer for 2 minutes. Just pepper, thyme and bay leaves. Add ham bone. before serving, combine egg yolk with a little Simmer, covered, for three hours. Remove bay leaves pumpkin mixture, then stir into pumpkin soup. and ham bone cut all meat from bone into dice and Serves 6.

Humility makes a man feel smaller as he becomes greater. Soups | 15 Seafood Soup Spicy Tomato Soup Vichyssoise • 2 medium tins of salmon and equal • 2 leeks (or large onions) quantity snapper, mullet or leatherjacket • 1 oz. butter • 2 medium onions, extra • 2 cups peeled, chopped and seeded • 1 medium sized onion • 1 lb. potatoes tomatoes • 1 carrot • 5 cups of chicken stock • 1 lb. chopped onions • 1 tablespoon plain flour • 1¼ cups of cream • ½ lb. breadcrumbs • 1 lb. ripe tomatoes • Salt, pepper • 2 tablespoons chopped parsley • 1 pint water or vegetable stock Place cleaned, sliced leeks, peeled and chopped • 1 cup olive oil • 1 bay leaf onions, peeled and chopped potatoes and chicken • 2 dozen oysters • 2 lumps sugar stock into large saucepan. Bring to boil, reduce heat • 1 dozen prawns • Pinch ground mace or nutmeg simmer, covered 2 5 minutes. Push vegetables and • 4 cloves garlic • Salt and pepper liquid through fine sieve or puree in electric blender. • Salt and pepper • 1 teaspoon arrowroot (optional) Return vegetable puree to pan, add cream, salt and Put 5 pints of water in saucepan, add the fresh • 3-4 tablespoons cream pepper; bring to boil, reduce heat, and simmer 5 fish onions, tomatoes, oil, salt and pepper. Bring to minutes. Serves 6. the boil and briskly simmer for 20 minutes. Lift the Slice tomatoes, onion and carrot. Melt butter in fish and set aside. Strain stock and to it add the pan, add onion and carrot, cover and allow to soften breadcrumbs, garlic, oysters, prawns and salmon and 5-6 minutes. Remove from heat, stir in flour, add boil for five minutes. Then add the fish, which has tomatoes, liquid, bay leaf, sugar, spice and been freed of all bones, (This is a matter of personal seasoning. Stir till boiling, simmer 20-30 minutes. liking as extra prawns and oysters can be added Rub through a sieve, pour back into rinsed pan and rather than returning fish.) Give the fish just reheat. Adjust seasoning and thicken slightly if sufficient time to take up the heat. Drop in the necessary with a teaspoon or more of arrowroot parsley. Transfer to tureen and serve. blended with a tablespoon water. Re-boil. Add cream. Note: the breadcrumbs absorb olive oil globules A teaspoonful of tomato paste may be added with the left floating on stock and provide the thickening. tomatoes for extra colour and flavour.

16 | Soups It's nice to be important, but it's more important to be nice. Luncheon and Dinner Dishes Apricot Stuffed Lamb with Remove the meat from the marinade. Stuff the Asparagus Soufflé cavity with the rice stuffing and sew it up with a Rosemary trussing needle and fine string. Return the meat to • 3 tablespoons butter • 4½ lb. leg of lamb, boned the dish. Cook it in the oven at 180°C (350°F) mark 4, • 2 cups milk for 2 hours 10 minutes, basting occasionally during • ½ cup flour For Marinade: cooking with the surplus marinade. Place the meat • 2 eggs (separated) on a hot serving plate, remove the excess fat from the • 1 lb. tin asparagus cuts • 1 level teaspoon dried rosemary or juices in the pan and serve the juices separately. • 1 teaspoon salt tablespoon chopped fresh rosemary Serve with green vegetables. • 4 tablespoons lemon juice Melt butter, add flour, stir until smooth. • 6 tablespoons oil Gradually stir in the milk, keeping mixture smooth Asparagus and Corn Casserole For Stuffing: until boiling. Cook 2 minutes. Remove. Add beaten yolks, well-drained asparagus and salt. Fold in stiffly • 1 tablespoon dried onion flakes or 1 • 16 oz. tin asparagus beaten egg whites. Turn into greased shallow dish, medium onion, skinned and chopped • 1 small tin whole kernel corn bake in moderate oven 45 minutes or until set and • Large knob of lard • Milk brown. Serve immediately. • 4 rashers rindless streaky bacon, chopped • 4 level tablespoons butter Serves 6. • 6 oz. cooked rice (about 2 oz. raw) • 4 level tablespoons plain flour • 1 stick celery, trimmed and chopped • Cayenne pepper and salt to taste • 1 small egg, beaten • ⅛ teaspoon dry mustard Baked Stuffed Cutlets • 2 oz. dried apricots, chopped • 1 beaten egg • 2 tablespoons sultanas • 6 cutlets • 1 level teaspoon dried rosemary or 1 • 4 tablespoons soft breadcrumbs tablespoon chopped fresh rosemary Combine Together: • 1 small onion • Celery salt • 1 tomato • Freshly ground black pepper • 1 cup soft breadcrumbs • 1 teaspoon chopped parsley • ½ cup finely grated cheese • Salt and pepper Serves 8. • 1 level tablespoon butter • Milk Put the meat into a shallow ovenproof dish, just • Seasoned flour large enough to take the joint. Mix the marinade Drain asparagus and corn, add sufficient milk to • 1 egg ingredients together, pour over the meat, cover and make ¾ pint liquid. Melt butter, remove from heat, • Dry breadcrumbs leave for 2-3 hours, or overnight if possible, turning add flour and seasonings. Cook one minute. Add occasionally. liquid, stir until sauce boils and thickens. Trim cutlets and cut a pocket in each. Mix together the crumbs, finely chopped onion and Prepare the stuffing. If you are using dried onion, tomato, parsley, salt and pepper. Bind with a little Add asparagus, corn and beaten egg, cook for a soak it in warm water for 10 minutes and then drain. milk and use to stuff cutlets. Secure opening a Heat the lard, fry the bacon in a small pan, add the few minutes. Pour into casserole dish. Top with toothpick. Cover cutlets with flour, dip in beaten egg fresh onion and cook until soft. Add to the rice with breadcrumbs, cheese and dots of butter. Place under and toss in breadcrumbs. Place in a greased baking the celery, apricots, sultanas, herbs, seasoning, dried griller until golden brown, serve immediately or re- dish, cover with paper and bake in oven at 200°C for onion if you are using it and egg to bind. heat. 30 minutes.

18 | Luncheon and Dinner Dishes Unless you love someone, nothing else makes any sense. Beef Burgundy Melt butter in pan, add the meat cut into cubes Beef Macaroni and brown well. Remove from pan, add the chopped bacon, whole onions, mushrooms and carrots cut • ½ lb. macaroni • 1½ lb. rump steak into 1" pieces. Fry for six minutes. Return meat to pan • 2 onions • 2 tablespoons flour and add the chopped parsley, tomato paste, bay leaf, • Mixed herbs • 2 tablespoons butter water, wine, salt and pepper to taste. Cover and • Boiling salted water • ¼ cup chopped onion simmer for 1½ hours or until meat is tender. Just • 4 oz. bacon pieces • 2 teaspoons chopped parsley before serving add the cornflour blended with a little • 1 lb. minced steak • 1 small clove crushed garlic water and simmer for two minutes. Serve with baby • 15 oz. can tomato soup • 1 bay leaf boiled potatoes tossed in melted butter and chopped • 1½ cups water parsley. • ½ teaspoon salt • 1 beef stock cube • Dash pepper • Salt and pepper • 3 oz. can button mushrooms Beef Curry Gradually add macaroni to boiling salted water, • ¾ cup burgundy boil rapidly 15-20 minutes or until macaroni is • ¾ cup water • 1 kg topside or round steak tender. Chop onions and bacon pieces. Sauté bacon • 2 oz. butter in pan till transparent, add onions and a pinch of Cut steak into 1" cubes and flour each piece. Melt • 1 onion herbs, sauté further two minutes. • butter and brown meat. Remove from heat, add 1 oz. butter, extra Add mince, stir constantly until well browned. spices and stir in remainder. Heat until boiling. • 2 cooking apples Add soup, water, crumbled beef cube. Season with Reduce heat and simmer until tender (1 hour) • 2 medium bananas salt and pepper. Cover pan and simmer 20 minutes. Remove bay leaf and serve with hot rice and green • 2 tablespoons curry powder Add macaroni. Heat well. peas. • 4 tablespoons flour • 3 cups water • 1 beef stock cube Beef Casserole Romano • 1 tablespoon brown sugar • Salt, pepper • 2 tablespoons butter • 1½ lb. stewing steak Trim excess fat from meat, cut into 1" cubes. Melt • 2 rashers bacon butter, brown meat well, remove from pan. Peel and • 8 small whole onions finely chop onion, add to pan with extra butter, cook • ½ lb. mushrooms 1 minute. Peel and finely dice apples and bananas, add to pan with curry powder, cook 2 minutes. Add • 2 carrots flour, stir 1 minute. • 1 tablespoon chopped parsley • 140g can tomato paste Add water and crumbled stock cube, brown • 1 bay leaf sugar, salt and pepper. Continue stirring until sauce • 1½ cups water boils and thickens; add meat. Reduce heat, simmer, • ½ cup red wine uncovered, one hour or until meat is tender. • Salt and pepper • 2 tablespoons cornflour Serves 4 to 6.

You must arrange in advance for pleasant memories. Luncheon and Dinner Dishes | 19 Beef Olives Beef Stroga Boeuf Bourguignonne

• 1-1½ lb. lean topside • 2 lb. blade steak (Beef in Red Wine) • 4 rashers bacon • 1 large onion • 4 tablespoons seasoned flour • 3 lb. round steak • 1 tablespoon plain flour • 2 tablespoons dripping • 4 rashers bacon • ½ cup water • 1 tomato or tomato paste • 12 small onions • ½ cup red wine • 1 tin mushrooms • Flour • 2 tablespoons apple or red currant jelly • 1¾ cups of water • Salt, pepper • 1 tablespoon vinegar • • Wine glass of sherry 1 oz. butter • 1 teaspoon grated lemon rind • 2 tablespoons oil • ½ cup cream • 1 teaspoon ground cloves • 2 carrots • 1 tablespoon cornflour blended with 1 • 1 clove garlic tablespoon cold water Cut blade steak into cubes, roll in flour and fry in • ½ lb. button mushrooms • ½ cup tomato juice butter; also brown onion. Add water and tomato, • 1 cup red wine simmer gently till steak is tender (about 1-1½ hours). • 1 cup water Time: Approx. 1½ hours. Temperature: 300- Lastly add sherry mixed in cream. • 2 beef stock cubes 325°F. • 1 teaspoon thyme • 2 teaspoons sugar Serves 4. Bellevue Steak • 1 tablespoon tomato paste • 1 bay leaf Cut steak into thin slices. Flatten with meat • 1½ lb. blade steak mallet until ½" thick. Cut into 4" squares. Remove Trim any surplus fat from meat, cut meat into • 1 teaspoon curry powder rind from bacon and cut into pieces. Place bacon on large cubes. Trim rind from bacon, cut into pieces. steak and roll up neatly, tie with string. • 1½ teaspoons sugar Peel onions, leave them whole. Coat meat in flour • 1 tablespoon flour seasoned with salt and pepper. Dip beef olives in seasoned flour. Heat dripping • Salt and pepper in a flameproof casserole and brown meat evenly on • 1 onion, sliced Heat butter and oil in large shallow pan, add all sides. Add all remaining ingredients except about ½ lb. steak at a time to pan, brown well on all • 1 red or green pepper, sliced blended cornflour, cover and cook in a slow oven for sides, remove from pan; repeat with another ½ lb. approximately 1½ hours or until meat is tender. • 1 cup red wine until all meat has been browned, remove from pan. • 1 beef stock cube Remove string from meat before serving and Add whole onions, cook until lightly browned; thicken gravy with blended cornflour if desired. Cut the meat into cubes and place in casserole. remove from pan. Add bacon to pan with peeled and Adjust seasoning and serve with baked jacket Combine curry, sugar, flour, salt and pepper and sliced carrots, crushed garlic and whole mushrooms. potatoes and a green vegetable. Cook slowly, stirring occasionally, until bacon is sprinkle over meat. Arrange onion slices and pepper crisp. Add wine, water, crumbled stock cubes, thyme, Note: Beef olives are even more delicious if on top, pour in wine and beef stock cube mixed with sugar, tomato paste and bay leaf, bring to boil. Add made the day before and reheated. ½ cup of water; cover and cook at 350°F for 1½ hours. meat to sauce.

20 | Luncheon and Dinner Dishes If one desires a change one must be that change before that change takes place Transfer to ovenproof dish, cover, bake in carrot. Sauté 2 minutes. Add minced steak, sausage Time: 1¾-2 hours. Temperature: 350-375°F moderately-stow oven one hour; add whole onions, mince, salt, pepper, basil and tomato sauce. Cook, Serves 4-5 continue cooking for further one hour. Remove bay stirring until meat is well browned. Remove from Remove fat from meat and cut into 2" pieces. leaf before serving. heat, drain off excess fat; cool. Heat in a flameproof casserole and brown meat Serves 4 to 6. Cook rice in boiling salted water 12 minutes; quickly. Remove from casserole, add onion and cook drain, mix into meat mixture. Place portions of meat until lightly browned. Add flour and garlic, stir until Burmese Curry in centre of each cabbage leaf, fold into neat parcels. well blended. Add all remaining ingredients except • 2 onions Arrange rolls in ovenproof dish. Pour over lemon bread and mustard and replace meat in casserole. • Large pinch ginger sauce, cover, bake in moderate oven 40 to 45 Cover and gently in a moderate oven for • 1 clove garlic minutes, or until cabbage rolls are tender. approximately 1½ hours or until tender. Spread • Large pinch turmeric bread with mustard and place on top of casserole, • Large pinch chili powder Lemon Sauce push bread down below the surface making sure it is soaked with gravy. Place uncovered casserole back • Salt to taste • ½ cup lemon juice in oven for a further 15-20 minutes or until bread has • 2 tablespoons oil • 1 tablespoon oil floated to the top again and is crisp and brown. • 1 lb. beef (chuck steak) or other meat • 1 tablespoon tomato paste • 2 tablespoons soy sauce • ¼ cup water Carpetbag Steak • Salt, pepper Crush the onions, ginger and garlic together, • Piece of rump steak 2½" thick and • 1 chicken stock cube mix in the turmeric, chili powder and salt. Fry this weighing 1 to 1½ lb. mixture in hot oil, add the meat (roughly diced) and • Butter fry till brown. Add soy sauce and enough water to Combine lemon juice, oil, tomato paste, water, • Salt, pepper just cover, simmer for about 30 minutes or till tender. salt and pepper; add crumbled stock cube, mix well to combine. • About 20 oysters Serve with rice. Make a pocket in the steak with a sharp knife. Serves 6. Cabbage Rolls Dust pocket with salt, pepper, fill with oysters; fasten edges of pocket together with skewers. Grill steak in • 18 large cabbage leaves Carbonnade of Beef usual manner until cooked to taste. Cut into serving • 1 oz. butter pieces, transfer to hot platter, season with salt, • 2 lb. blade steak • 1 onion pepper, dot with butter and serve at once. • 1-2 tablespoons dripping • 2 sticks celery • 8 oz. onions, sliced • ½ green pepper • 1 tablespoon flour • 1 medium carrot • 1 clove garlic (crushed) • 1 lb. minced steak • 1¼ cups beer • ½ lb. sausage mince • 1¼ cups water • Salt, pepper • Bouquet garni • 2 teaspoons basil • Salt and pepper • 2 tablespoons tomato sauce • Pinch of freshly grated nutmeg • ½ cup rice • Pinch of sugar Drop cabbage leaves into boiling water, boil 3 to • 1 teaspoon vinegar 5 minutes; drain. Melt butter, add peeled and finely • 4-5 slices bread, ¼" x 2" x 2" chopped onion, diced celery and pepper and grated • French mustard

Becoming is superior to being. Luncheon and Dinner Dishes | 21 Chicken and Celery Casserole Cheddar Chicken Potage Chicken and Apricots • ½ lb. boneless chicken breasts • 1 cup light soy sauce • 1 cooked chicken cut into bite size pieces • 1 large onion, chopped • ½ cup sugar • 16 oz. can cream of celery soup • 2 tablespoons butter • Chicken, trussed • 1½ cups cooked rice • 2 tablespoons flour • Butter • ½ cup water • ½ teaspoon salt • Salt and pepper • ¼ teaspoon dried sage (optional) Sauce • 16 oz. can cream of chicken soup • Ground black pepper to taste • 2 cups milk • 1½ cups chicken stock In a saucepan, combine soups, water, salt and • 2 cups water • 1 tablespoon brandy pepper. Heat through, remove from stove and add • ½ lb. pkt frozen mixed vegetables • 3 tablespoons apricot brandy • ½ lb. semi-matured cheddar cheese, grated chicken. • 2 tablespoons arrowroot Cut chicken into small cubes. Sauté chicken and • Ground black pepper and salt to taste • 1 425g can apricots, drained In ovenproof casserole make a bed of rice, pour onion in butter for 3 minutes without browning. • 1 teaspoon butter in soup mixture, sprinkle with cheese, bake in a Remove from heat. Stir in flour and seasonings. • 2 tablespoons water moderate oven 15 minutes. Cook 2 minutes, stirring constantly to prevent browning. Add milk and water. Simmer gently for 20 Combine soy sauce and sugar. Marinate the Cheeseburger Pie minutes. Add frozen vegetables. Simmer a further 10 chicken in the soy sauce and sugar for 8-12 hours minutes. Remove from heat. Briskly stir in grated turning occasionally. Dot with butter and bake in the cheese till melted. Do not re-boil. centre of oven 180°C. Baste every 15 minutes with soy • Short pastry Serves 6. sauce and sugar until cooked. • 1 lb. mince • ½ cup evaporated milk Cheese Pudding FOR THE SAUCE: In a saucepan add combined • ½ cup tomato sauce ingredients. Combine water and arrowroot and stir • ⅓ cup breadcrumbs • 1 pint milk into the sauce to thicken. Add apricots. Heat • 2 cups soft white breadcrumbs • ¼ cup onions through. Stir in butter and serve sauce spooned over • 1 teaspoon dry mustard • ½ teaspoon oregano chicken. • ½ teaspoon salt • Salt and pepper • Freshly ground pepper Chicken Cacciatore • Grated cheese and worcestershire sauce • 5 oz. tasty cheese, grated • 2 eggs, separated • 3 lb. chicken (or chicken pieces) Combine all ingredients except cheese and Heat milk in a saucepan and pour over • 2 oz. mushrooms worcestershire sauce. Line tin with pastry and spread breadcrumbs, add seasonings, cheese and beaten • 1 large onion filling evenly. Bake at 190°C for 39-40 minutes. Toss egg yolks. Whip egg whites until stiff, fold gently • 2 cloves garlic cheese in worcestershire sauce and sprinkle over the into cheese mixture. Pour into a greased ovenproof • 1 tablespoon oil top of pie. casserole and bake at 400-450°F for 20-30 minutes. • 15 oz. can whole tomatoes Serve immediately with a tossed green salad and • 1 bay leaf Bake Further 10 minutes. Stand 10 minutes to sliced tomatoes seasoned with salt, pepper and • ½ cup red wine set. sugar. • Salt, pepper

22 | Luncheon and Dinner Dishes Ambition never gets anywhere until it forms a partnership with work. Slice mushrooms, onion, crush garlic. Joint Remove from heat, add reserved chicken stock and Chicken Vol-Au-Vent chicken. Heat oil in pan fry; chicken pieces until coconut liquid. Return to heat, stir until sauce boils golden brown. Remove from pan, drain well. and thickens; reduce heat, simmer 5 minutes. Season • 2 whole chicken breasts with salt, pepper and lemon juice. Stir in while wine, • 2 oz. butter Add onion, mushrooms and garlic to pan, sauté cream and chicken, stir gently until heated through. • 3 tablespoons flour until onion is tender. Return chicken pieces to pan, Serve with hot fluffy rice. • ¾ cup cream add undrained, mashed tomatoes, bay leaf and wine; • cook slowly covered, 45 minutes, or until chicken is Salt, pepper Serves 4. tender. Season with salt and pepper. Remove bay • 2 oz. cheddar cheese leaf. • 7 oz. can champignons Chicken in Wine Sauce • 3 shallots Chicken Curry • 1 tablespoon chopped parsley • 2 tablespoons oil • 2 teaspoons dry sherry • 2½ lb. chicken • 2 oz. butter • 1½ teaspoons prepared mustard • 1 cup coconut • 6 chicken portions • 4 4-in, vol-au-vent cases • 2 cups warm water • 1 cup chopped onion • 2 oz. butter Steam or boil chicken breasts in usual way until • 1 cup sliced celery • 1 onion tender, remove from heat; reserve 1 cup of the • 1 cup sliced carrot • 1 clove garlic chicken stock. Remove skin and bones from chicken • 16 oz. can peeled tomatoes • ½ red pepper meat, cut meat into 1" pieces. • 5 oz. can tomato paste • ½" piece green ginger • ¾ cup dry white wine Heat butter in pan, add flour, stir until combined; • 1" stick cinnamon remove from heat, gradually add reserved chicken • 2 whole cloves • 2 tablespoons curry powder stock and cream, stir until combined. Return to heat, • Pinch cinnamon • 4 tablespoons flour stir until sauce boils and thickens. Season with salt • 2 teaspoons salt • 1 tablespoon brown sugar and pepper, simmer sauce two minutes. Add grated • Freshly ground pepper • Salt, pepper cheese, drained sliced champignons, chopped • 12 oz. shell noodles • 1 tablespoon lemon juice shallots, parsley, sherry and mustard, stir until • ¼ cup dry white wine cheese melts. Time: Approx. 1 hour. Temperature: 325-350°F. • ¼ cup cream Serves 6. Add chicken pieces, heat through gently. Place Steam or boil chicken in usual way; when vol-au-vents in moderate oven for five minutes until cooked, remove chicken from saucepan, reserve 1 Heat oil and butter in a flameproof casserole, hot. Spoon chicken mixture into vol-au-vents. cup chicken stock. Remove skin from chicken, brown chicken pieces evenly all over. Remove from Sprinkle tops with a little chopped parsley. casserole and set aside. In remaining fat sauté onion, remove meat from bones. Cut chicken meat into Serves 4. large pieces. celery and carrot for five minutes, stirring occasionally. Add tomatoes, tomato paste, wine and Pour the warm water over coconut, allow to stand seasonings. Bring to boil, mix thoroughly. Replace for 30 minutes. Strain, pressing coconut to get as chicken in casserole, cover and cook in moderately much flavor as possible from the coconut into the slow oven for approximately one hour or until liquid; discard coconut, reserve liquid. chicken is tender. Meanwhile, cook noodles in Melt butter, sauté sliced onion, pepper, crushed boiling salted water until tender, drain thoroughly. garlic, chopped ginger and cinnamon. Add curry To serve, place noodles in a deep serving dish, powder, flour and brown sugar, cook three minutes. arrange chicken pieces on top and pour sauce over.

Luck is what happens when preparation meets opportunity. Luncheon and Dinner Dishes | 23 Chinese Hamburgers when cooked, stir in three tablespoons cornflour, salt peas and carrots. Cook over low heat for 10 minutes. and pepper. Add meat and cool. Add salt, pepper, curry and mince. Mix and stir in • 1 lb. minced steak chicken noodle soup, water and rice. Cook, stirring Pastry • 1 large onion until it boils; reduce heat. Cook about 45 minutes. • Salt, pepper 1½ cups plain flour, 1½ cups cornflour, 1 egg, Before serving, add soy sauce. • 2 tablespoons tomato sauce water to mix. • 1 teaspoon worcestershire sauce Roll out very thinly into squares. Place mixture Cod and Broccoli Caprice • 15 oz. can pineapple slices in middle of each square, fold ends in and roll up as • 1 lb. smoked cod • 4 bread rolls for bought spring rolls. Fry until light brown. • ½ lb. packet frozen broccoli thawed • Lettuce • 1 large onion, sliced • 2 tablespoons oil Chinese Steak • 1 cup water Place meat, peeled and finely-chopped onion, • 1 lb. steak • 3 tablespoons butter tomato sauce, worcestershire sauce, salt and pepper • 1 onion, chopped • ¼ cup flour in bowl; mix well. Divide meat into four equal • 1 cup chopped celery • 1 teaspoon ground mustard portions, form into round patty shapes. Place • 1 cup chopped beans • Salt and pepper to taste prepared Chinese sauce into shallow dish, add • 8 oz. tin mushrooms • Milk patties, spoon sauce over. Allow to stand several • 1 chopped pepper • 4 oz. matured cheddar cheese, grated hours or overnight in refrigerator. • 2 tablespoons peanut oil • 2 cups shell noodles, cooked and drained Heat oil in pan, add meat patties, fry gently on • 1 tablespoon soy sauce Cut cod and broccoli into bite size pieces. Place both sides until golden brown and cooked through. • 4 teaspoons cornflour in a saucepan with water and half the onion. Simmer Brush frequently with the sauce while cooking. • ¾ cup water for 10 minutes. Drain and reserve liquid. Heat butter Cut bread rolls in half, butter. Place a lettuce leaf Cut steak in fingers and brown, add onion, in a saucepan, stir in flour and mustard until smooth, on each half, top with drained pineapple slice, then pepper, beans and celery, cook for five minutes. In a cook one minute. Add enough milk to fish stock to cooked meat patties; spoon over a little of the jug put water, cornflour and soy sauce. Mix, and add make 1½ cups liquid. Gradually blend into flour Chinese sauce. to steak and vegetables. Cook until transparent. Five mixture, heating well over heat as sauce thickens. Serves 4. minutes before serving, add mushrooms. Serve with Add cheese and seasonings and simmer until rice. smooth. Combine fish, broccoli, cooked onions and Chinese Sauce noodles in a casserole dish. Pour over sauce. Press • ⅓ cup fruit chutney Chop Suey remaining onion rings tightly on top. Bake at 180°C • 1 tablespoon soy sauce • 1 onion for 15 minutes. • 1 tablespoon tomato sauce • ¼ cabbage Serves 4. • 1 tablespoon vinegar • 1 pkt. chicken noodle soup • 1 tablespoon dry sherry • ½ cup diced carrot Corned Beef • 4 cups water Sieve fruit chutney into bowl, add remaining Corned silverside or corned round can be used. • Salt and pepper ingredients; mix well. Place meat in saucepan, cover with warm water, • 2 sticks celery bring to boil; drain. This removes any excess • 1 teaspoon curry powder Chinese Spring Rolls saltiness from meat. Cover again with warm water, Stew 1 lb. minced steak with a little water. Shred Finely slice onion, celery and cabbage. Melt add 1 halved onion, 3 or 4 peppercorns, a sliced carrot 1 lb. cabbage, 1 large onion, 2 sticks celery. Fry in oil butter in large saucepan, add onion, celery, cabbage, and 1 teaspoon brown sugar. Bring slowly to boil,

24 | Luncheon and Dinner Dishes The most wonderful thing ever made by man is a living for his family. skim well. Reduce heat, cover, simmer until tender, Curried Sausages Remove fat and bones from meat and cut meat allowing 30 to 35 minutes per pound. into ½" cubes. Place in basin with salt and curry • powder and rub the seasonings into the meat. Melt Serve hot with potatoes, baby carrots, cabbage or 1 lb. sausages • 1 oz. butter the butter in a saucepan, add the sliced onions and any other favourite green vegetable, and with onion the garlic which has been crushed or minced. and parsley sauce. • 1 oz. flour • ¼ pint tomato juice Sauté about 10 minutes, but do not brown. In If serving corned beef cold with salad, remove • 1½ teaspoons curry powder another saucepan heat the oil or butter and fry the from heat when tender, allow to cool in the cooking • 1 small clove garlic (crushed) meat. Stir frequently. Add onions, garlic, the stock or water; this keeps it beautifully moist. • 1 bay leaf water and soup cube and sugar. Stir till it comes to • Onion and Parsley Sauce 1 small apple the boil. Cover and simmer for half an hour. • ½ pint boiling water Add the cooking apples which have been peeled • 2½ cups milk and finely diced, the sliced banana, the sultanas and • 1 large onion Put sausages into cold water and bring slowly to the lemon juice. Cover and simmer again for two • 2 oz. butter boil and then plunge into cold water. Skin and cut hours or until the meat is cooked but not ragged. • 3 tablespoons flour into ½" pieces. Chop onion finely and fry in butter Allow to cool. Remove fat. • Salt, pepper until lightly browned. Add flour and curry powder blended well. Stir in boiling stock. Cook, stirring • Pinch nutmeg To re-heat stand the saucepan of curry in constantly for one minute. Add tomato juice, apple • ¼ teaspoon prepared mustard another saucepan of hot water. This avoids stirring (peeled and chopped finely), crushed garlic and bay • 2 tablespoons chopped parsley and "ragged" meat. Serve with rice. leaf. Place milk and peeled and finely chopped onion Deep Down Sausages into pan, bring to boiling point; reduce heat, simmer, Bring to boil and simmer 15 minutes. Add salt to • 1 lb. sausages uncovered, 5 minutes; remove from heat. taste. Pour over sausages and simmer 15 minutes. Add a squeeze of lemon juice. Serve with boiled rice • 2 teaspoons white vinegar Heat butter in separate pan, add flour, stir until and desiccated coconut. • 16 oz. can tomato soup combined. Remove pan from heat, add the milk and • ½ can water onion mixture, stir until combined. Return pan to Curry Favourite • ½ teaspoon mustard heat, stir until sauce boils and thickens. Season with • ½ teaspoon curry powder salt and pepper, add nutmeg and mustard; mix well. • 3 lb. leg chops • ½ teaspoon worcestershire sauce Simmer gently three minutes. Add parsley, stir until • 3 small onions • 1 dessertspoon brown sugar combined. • 1 clove garlic • 1 onion • 1½ level tablespoons curry powder Curried Sausages • Juice ½ lemon Prick sausages with a fork and let stand a while. • 1 tablespoon butter Place sausages in a heat resistant dish, cover with • 1 lb. sausages (thin) • 1 teaspoon salt mixed ingredients. Cook for two hours at 350°F. • 1 pkt. dutch curry and rice soup mix • 1 teaspoon sugar • 1 pkt. frozen vegetables • ¼ cup salad oil or melted butter Boil salt water, then cook sausages until tender; • 2 cooking apples cut into 1" pieces, put into casserole dish; then mix • ½ cup sultanas with vegetables. Make up soup and pour over top. • 2 bananas Can also be cooked on top of stove. Moderate to hot; • 2 cups stock or water electric 400°F. • 1 soup cube

When someone prizes us just as we are they confirm our existence. Luncheon and Dinner Dishes | 25 Egg and Prawn Bake chopped parsley and add the lemon juice and onion. Off heat add packet of Continental Dutch nesting. Heat through and pour over the fish. curry and rice soup and blend in 2 cups water. • 1 oz. butter Garnish with lemon slices. Return to heat, stir till boiling. Add 1 diced apple, • 2 tablespoons plain flour 2 teaspoons tomato paste, 1 tablespoon sultanas, 1 • 10 oz. can condensed mushroom soup Fried Rice tablespoon fruit chutney and browned meat. Cover • ½ cup dry white wine • 1½ cups raw rice saucepan and simmer gently for 1 - 1½ hours. • Salt, pepper • ½ lb. bacon • Serves 4. Boiled rice for serving • Cornflour (1 rounded teaspoon) • 2 tablespoons finely chopped parsley • Pinch of salt • Golden Chicken with Caper Sauce 6 hard-boiled eggs (sliced) • Pinch of pepper • 1 cup shelled prawns (cooked) • 1 teaspoon sugar • 1½ cups soft breadcrumbs • ½ cup soft white breadcrumbs • 1 dessertspoon soy sauce • ¼ cup grated parmesan cheese • Extra 1 oz. butter • ½ bunch spring onions • ¼ cup finely chopped blanched almonds Melt butter in a saucepan, add flour and blend • 1 egg beaten with ¼ cup milk • 1 tablespoon chopped parsley until smooth. • 2 tablespoons oil • 3 lb. jointed chicken • ½ lb. firm cooked peas • ¼ teaspoon dried thyme Add soup and wine and, stirring continuously, • 1 cup bean shoots • 1 teaspoon salt bring to the boil. Season to taste with salt and pepper, • ½ cup butter and add parsley. Grease a casserole and arrange half The day before the dish of fried rice is to be • 1 crushed clove garlic the eggs over the base, place prawns on top and made, wash the rice thoroughly and cook in plenty of • Good pinch of salt cover with a second layer of eggs. boiling salted water. Drain rinse and spread to dry. Preparation time: 10 minutes. Cooking time: 1 Pour sauce over, sprinkle with breadcrumbs and Slice the bacon into very thin strips and place in hour, 375°F. dot with butter. a bowl with the cornflour, salt, pepper, sugar and soy sauce, mixing to make sure each piece of bacon is Cook in moderate oven 350-370°F for 20-30 Combine breadcrumbs with cheese, almonds, coated. Trim and wash the spring onions, then chop minutes or until hot and golden brown on top. Serve parsley, salt, thyme and peppers. Melt butter in into small dice. Beat the egg, mix with the milk, and with boiled rice. shallow baking pan and add garlic. Dip chicken season lightly with salt and pepper. pieces in butter mixture, then coat with Fillets of Whiting Meuniere Heat oil in a pan, add bacon and sauté over high breadcrumbs, etc., pressuring on firmly. Place in same baking dish (little more melted butter needed) • 4 fillets whiting heat, turning the meat frequently until it is browned on all sides. Remove from the pan and chop into and cook at 375°F for about one hour—until the • A little flour small pieces. Lightly fry the onions and peas. Add chicken is tender and golden brown. Baste • Salt, pepper bacon, etc., and the cooked rice. Mix well. occasionally but not turning. • 2 tablespoons butter • 1 tablespoon chopped parsley In a separate pan, fry the egg and milk mixture, Caper Sauce • 1 tablespoon lemon juice making a thin, flat omelette. Chop and add to the rice • ¼ cup butter • ¼ cup riesling in the pan; add bean shoots and heat through. Adjust • 1½ tablespoons plain flour seasonings, and if liked, add a little more soy sauce. Wash and dry the fillets, coat in seasoned flour. • ½ teaspoon salt Heat the butter in a frypan and cook the fillets on Fruity Beef Curry • Dash of paprika both sides until golden brown. Transfer to a hot • Pinch of cayenne serving dish. Add a little more butter to the pan and Heat two tablespoons oil in saucepan, brown 1 lb. • 1 cup chicken stock heat until a pale golden colour. Sprinkle in the blade steak, diced, and remove from pan. Fry 1 diced • 1 tablespoon capers

26 | Luncheon and Dinner Dishes Advice is like mushrooms - consuming the wrong kind might prove fatal. Melt butter in saucepan, blend in flour, salt, Grease a shallow ovenproof casserole dish. Fry bacon, onion, carrot, beans and celery. Soak paprika, cayenne. Cook one minute, add stock and Make bed of rice, cover with a layer of chopped ham pepper in boiling water, then fry with other stir until boiling. Simmer 2 minutes. Blend in and asparagus pieces. Pour soup mixture over vegetables. Place cut-up chicken pieces in casserole chopped capers, adjust seasonings. Serve hot as casserole and sprinkle with cheese. Cook in with vegetables, add soup and half tin of pineapple sauce on chicken. moderately hot oven 20-30 minutes. pieces. Ham and Tomato Cheese Pie Serve with crusty French bread. Hawaiian Curry • 1 9" baked pie shell Hamburger Barbecue • 1 lb. minced steak • 1 cup ground, cooked ham • 1 dessertspoon butter • 2 medium tomatoes • 1 lb. minced steak • 1 onion finely chopped • 1 tablespoon minced onion • ½ cup chopped celery • 1 apple finely chopped • ½ teaspoon oregano • 1 cup condensed tomato soup • 2 beef cubes • ½ teaspoon salt • 1 teaspoon salt • ½ to 1 dessertspoon of curry powder • ⅛ teaspoon pepper • ⅛ teaspoon pepper • 1 cup water • ¼ cup mayonnaise • 1 tablespoon vinegar • Juice of half a lemon • 8 oz. grated cheddar cheese • ½ cup chopped onion • 1 banana • ¼ cup green pepper (optional) • 1 tin pineapple pieces Heat oven to 190°C about 45 minutes before • 1 teaspoon curry meal. Line baked pie shell with chopped ham; cover Fry apple, onion and meat in butter in frypan • 1 teaspoon mixed herbs with sliced tomatoes; sprinkle with onion and until golden. Add curry and beef cubes. Mix • ⅔ cup grated nippy cheese oregano, salt and pepper. Bake for 20 minutes. thoroughly. Add water and stir well; cover and • 1 tablespoon sugar simmer for 20 minutes, then add pineapple juice and Combine mayonnaise with grated cheese. lemon juice, pineapple pieces and cut-up banana. Spread over ham and tomato filling; then bake pie Fry meat, onions, celery and peppers until brown. Put soup and seasonings in saucepan. Drain Cook two minutes longer. Place in casserole or serve for another 5 to 10 minutes, or until cheese melts. from frypan. Serve with fluffy boiled rice. Just before serving, garnish pie with tomato wedges meat and add. Simmer one hour. and parsley sprigs. Serve with fresh green salad and Just before serving, add cheese. garlic bread. Serve with mashed potatoes, rice or bread rolls. Ham and Asparagus Casserole Cooked brown beans can be added if liked. • 2 stalks celery (sliced) • 1 oz. butter Hawaiian Chicken • 16 oz. can asparagus soup • 1 whole chicken (boiled) • ½ cup water • 1 onion • Freshly ground pepper • 1 carrot • 1½ cups cooked rice • ¼ lb. beans • 1 cup cooked ham • ½ tin pineapple pieces • 16 oz. can asparagus pieces • 1 tin cream chicken soup • ½ cup grated parmesan cheese • 2 sticks celery In a saucepan, sauté celery in butter until tender; • 2 rashers bacon add soup, water and pepper. • 1 pepper

Too many people itch for what they want, but won't scratch for it. Luncheon and Dinner Dishes | 27 Hot Asparagus with Curry Butter Kidneys in Mustard and Wine Lambs Fry with Bacon Sauce • 14 oz. can green asparagus spears • 8 rashers of bacon • Flour • 2 oz. butter • 2 veal kidneys or 6 lamb kidneys • Salt, pepper • 1 lamb's fry, thinly sliced • Seasoned flour • ⅔ cup cornflour • Cornflour • 4 oz. butter • ½ cup plain flour • Salt and pepper • 2 tablespoons chopped shallots • 2 teaspoons baking powder • 1 cup stock • 2 teaspoons french mustard • 1 teaspoon salt • Little wine (optional) • ½ cup dry white wine • 1 cup milk • ½ teaspoon mixed herbs • 2 teaspoons lemon juice • ¼ cup chopped parsley Drain asparagus, place asparagus on absorbent Fry the bacon and keep warm. Melt butter in paper to absorb excess liquid. Gently coat asparagus same pan and fry slices of lamb's fry dipped in with flour seasoned with salt and pepper. Sift plain Skin kidneys, remove core and slice thinly. Roll seasoned cornflour. Allow only two minutes on each flour, cornflour, baking powder and salt into bowl, in seasoned flour and brown in half the butter. side. Add stock, wine and herbs. make a well in centre of dry ingredients, gradually Remove to warm dish. Add shallots to pan and cook. add milk, stirring until combined. Blend mustard with remaining butter, add wine and Arrange bacon and lamb's fry on a hot dish and lemon juice. pour over gravy from pan. Serves 4. Dip asparagus into batter, then place immediately in very hot oil, fry until golden, remove Return kidneys and cook gently until liquid is Lamb Oriental from oil; drain on absorbent paper. reduced by half. Add parsley and cook for one minute. Serve with fluffy boiled rice or noodles, or • ¼ lb. mushrooms Serve hot with curry butter. with toast. • 1 small green pepper (sliced) • 1 medium onion (sliced) Serves 4. Serves 4. • 1 cup sliced celery (slant-wise) Curry Butter • 1 cup diced carrots Ki Si Ming • 2 tablespoons oil • 2 egg yolks • 2 cups diced cooked lamb • 1 tablespoon vinegar • 1 lb. minced steak • 1½ level tablespoons cornflour • 1 tablespoon lemon juice • 1 pkt. chicken noodle soup • 1¼ cups stock • 4 oz. softened butter • 3 cups water • ¾ cup soy sauce • 1 teaspoon curry powder • 3 dessertspoons rice • 1 level teaspoon salt • 1 tablespoon chopped parsley • ½ lb. sliced beans • ¼ level teaspoon pepper • Salt, pepper • 3 sticks celery (cut up) • ½ lb. cooked beans • 1 dessertspoon curry powder Place egg-yolks in top of double saucepan, add • ½ small cabbage Sauté mushrooms, pepper, onion, celery and vinegar, lemon juice, butter and curry powder; mix • Salt to taste carrot in oil, do not brown. Add meat. Blend cornflour well. Place over simmering water, stir until butter in stock, add sauce and seasonings. Add to meat melts and sauce thickens; remove from heat Cut cabbage, celery and beans up, put all mixture, stirring constantly until boiling. Simmer immediately. Add salt, pepper and parsley, stir until ingredients into a saucepan and cook slowly for 30- approximately 15 minutes or until vegetables are combined. 45 minutes. tender. Add cooked beans. Serve with rice.

28 | Luncheon and Dinner Dishes We herd sheep, we drive cattle, we lead men. Lemon Cream Veal Remove lobster flesh from shell and flake Meat Loaf coarsely. Melt butter in a shallow pan; add lobster • 4 slices veal and seasoning, stirring in mustard and lemon juice. • 1 tablespoon oil • 3 tablespoons lemon juice Heat until butter 'foams' then pour in brandy and set • 1 onion (finely chopped) • 3 tablespoons dry white wine it alight. As soon as it has finished burning, add the • 2 rashers bacon (finely chopped) • 2 tablespoons oil mushrooms and sherry. Stir together over a low heat • 5 thin slices bread for two or three minutes. Add cream and cook gently • Salt, pepper • ¾ cup milk for five minutes, stirring all the time. Serve at once in • Seasoned flour • 2 lb. minced steak halved shells or shallow dish. • 1 egg, beaten • 2 eggs • 1 cup breadcrumbs Serves 2-3 portions as main course or six • ¼ cup tomato puree • 2 tablespoons chopped parsley portions entree. • 1 teaspoon bottled horseradish relish • 1 tablespoon chopped chives Lobster Thermidor • 2 teaspoons salt • ½ cup ground almonds • Freshly ground pepper • ⅓ cup butter • 3 oz. butter Heat oil and sauté onions and bacon till • 1 tablespoon oil • 1 oz. flour transparent. Trim crusts off bread and cut into cubes. • • ⅜ pint milk ½ cup cream Combine bread cubes and milk, allow to stand five • 1 tablespoon chopped parsley (extra) • 2 tablespoons cream • minutes or until milk is absorbed. Mix lightly with • ½ teaspoon grated lemon rind 2 tablespoons white wine or sherry • 1-2 oz. grated cheese steak, onion, bacon, eggs, tomato puree, horseradish, Pound veal slices until thin. Combine lemon • Mustard salt and pepper until well blended. Spoon mixture juice, white wine, two tablespoons oil, salt and • Seasoning into a greased loaf tin. Bake in a moderate oven pepper in bowl; add veal and marinade for two hours. • 1 small onion (350°F) for one hour. Serve hot with vegetables or Drain veal, reserving marinade, coat with seasoned • 2 medium lobsters cold with salad. flour, egg and breadcrumbs, lemon rind, parsley, Make sauce with 1 oz. butter, flour, milk, cream, a Variations chives and almonds mixed together. Heat butter and little mustard and seasoning. Add diced lobster meat Other meats — instead of all beef, the meat may 1 tablespoon oil in frypan, cook veal until golden (reserve shells) and heat gently. Sauté finely brown, remove and keep warm. Add reserved chopped onion in remaining butter. Add to lobster be a combination of beef, veal and pork. A good marinade to pan and cook for one minute. Add cream mixture together with wine or sherry. mixture is 1 lb. beef to 4 oz. each of veal and pork. and 1 tablespoon parsley and re-heat without boiling. Pile into shells, cover tops with grated cheese Egg Loaf — a row of hard-boiled eggs may be put Pour over veal. and brown under grill. Serves 4. in the middle of the loaf. To do this, fill loaf tin a quarter full with meat mixture, put shelled hard- Lobster Supreme Macaroni Mince boiled eggs down the middle and pack remaining • 1 large cooked lobster • 1 lb. minced steak meat around and over them. Bake as above. Or add • 2 oz. butter • 1 tin baked beans rows of stuffed olives, pitted ripe olives, or a layer of whole nuts. • Salt and pepper • 1 tin tomato soup • 2 teaspoons french mustard • ½ cup macaroni Other Seasonings — add any of the following to • ½ teaspoon lemon juice • Salt, pepper the basic meat loaf mixture: A crushed clove of • 1 liqueur glass brandy • 1 onion garlic; ½ to 1 cup grated cheese; ½ cup minced green • 8 oz. button mushrooms, thinly sliced Cook macaroni, brown steak and onions. Put all olives; ½ cup sliced or chopped sautéed mushrooms; • 1 liqueur glass dry sherry ingredients into ovenproof dish and bake in ½ cup chopped green pepper or celery; nuts or • Scant ¼ pint cream moderate oven half an hour. parsley.

Following the line of least resistance is what makes rivers and men crooked. Luncheon and Dinner Dishes | 29 Meat Loaf with Barbecue Sauce Mushrooms Parmesan Filling • ½ oz. butter • 1 lb. sausage mince • 1 lb. mushrooms, 1-2" diameter • 2 eggs • 1 lb. minced steak • 2 tablespoons oil (olive or salad) • 1 teaspoon salt and pepper • 1 cup fresh breadcrumbs • ¼ cup finely chopped onions • 4 oz. finely chopped onions • 2 onions • 1 small clove garlic, crushed • 2 oz. swiss cheese • 2 teaspoons curry powder • ⅓ cup fine breadcrumbs • ¼ pint cream • Salt, pepper • 3 tablespoons grated parmesan cheese • 1 tablespoon chopped parsley • 1 tablespoon chopped parsley Add onions to melted butter and salt, simmer • 1 egg • ½ teaspoon salt approx. 1 min. Add 1 teaspoon water and simmer • ½ cup milk • ¼ teaspoon oregano or marjoram further 7 minutes, browning onions. Cool and drain • ½ cup water onions. Beat eggs well, add salt and pepper, add Remove stems from the cleaned mushrooms. grated cheese and onions and cream. Mix well. Combine sausage mince, minced steak, Place caps open side up in a casserole and set aside. breadcrumbs, peeled and finely-chopped onions, Chop stems finely. In a frying pan, heat the oil. Add Pour into pastry and cook 400°F for 25 minutes. curry powder, salt, pepper, parsley and lightly-beaten the onions, garlic and chopped mushroom stems and Cooked when top is well browned and pastry comes egg in bowl. Beat until mixture is well combined. cook slowly. away from sides of tin. Gradually add milk and water, continue beating until mixture is very smooth. Meanwhile, combine the breadcrumbs, Paradise Casserole parmesan cheese, parsley, salt and herbs. Add to the • Shape meat mixture into loaf, place in greased onion mixture and fill the mushrooms. Sprinkle with 2 lb. chuck or blade steak (cut into 2" cubes) baking dish. Bake in moderate oven 30 minutes. a mixture of ¼ cup of sherry and 2 tablespoons oil. • 2 tablespoons plain flour Remove from oven, carefully pour off any surplus fat. Bake at 205°C for 15-20 minutes. • 1 teaspoon salt, pepper to taste Pour sauce over meat loaf, return to oven, bake for • 2 tablespoons peanut oil further 45 minutes, basting frequently with sauce. Serves 6-8. • 2 sticks celery (diced) Serve hot with vegetables or cold with salad. • 3 onions (sliced) • 1 cup of stock made with beef cube Sauce Onion Tart • ⅓ cup vinegar • ½ cup water Pastry • 15 oz. can drained tomatoes • ½ cup tomato sauce • ½ cup brown sugar • 4 oz. plain flour (sifted) • ¼ cup worcestershire sauce • 6 medium carrots (sliced) • Pinch of salt • 2 tablespoons vinegar • 15 oz. can pineapple (drained), crushed • 2 oz. soft butter • ¼ cup brown sugar • ½ cup raisins soaked in ½ cup of pineapple • 1 teaspoon cold water • 1 teaspoon instant coffee powder juice • 1 oz. butter Work little pieces of butter into flour to make a Toss steak in flour, brown in hot oil. Remove • 2 tablespoons lemon juice very short mixture. Add 1 teaspoon of water (little steak, sauté celery and onions for a few minutes. Replace steak, add stock, vinegar, tomatoes, sugar, Combine all ingredients in saucepan, bring more if necessary) and work in roll into ball and salt and pepper. Cover and cook until tender (two slowly to boil, reduce heat, simmer 5 minutes. refrigerate overnight. Remove from refrigerator at least two hours before rolling. Roll out very thinly hours). During the last half-hour add carrots, Serves 4 to 6. into 8-9" greased tin. pineapple and raisins.

30 | Luncheon and Dinner Dishes The best time to do something worthwhile is between yesterday and tomorrow. Pineapple Chicken Pork Sausage Roll Heat oil in large pan. Brown chops, then place in casserole. Pour off some oil. Add garlic and onion; • 1 lb. sausage mince brown; sprinkle with cornflour. Add pine juice and Cut a 3 lb. chicken into serving size pieces, • 1 large tomato sauces. Mix well. Cook over low heat and pour over sprinkle with 1 dessertspoon salt. Heat 1 tablespoon • 1 cup soft breadcrumbs chops. Bake 1 hour. After first half-hour add walnuts. oil and 1 oz. butter in frying pan, add chicken pieces • 1 teaspoon worcestershire sauce and brown well. Drain a 15 oz. can of pineapple slices. • 1 cup crisp breadcrumbs Pork Chops in Wine Combine syrup with 1 clove crushed garlic, 2 • 1 small onion medium onions (chopped), ¾ cup tomato puree, ¾ • 4 thick pork chops • cup water, 2 chicken stock cubes, ¼ cup dry sherry, 1 small apple • 2 tablespoons soft butter pinch pepper and pinch oregano. Pour over chicken, • 1 beaten egg • 1 teaspoon salt cover, simmer 30 to 35 minutes, or until tender. • Salt, pepper • ¼ teaspoon pepper Remove chicken from sauce. Blend 1 tablespoon • Pinch of mixed herbs • ½ teaspoon mustard cornflour with 1 tablespoon water, add to sauce, • ½ teaspoon curry powder • 1 medium onion bring to boil, stirring constantly. Return chicken to Combine meat with peeled and finely chopped • ¼ pint white wine sauce, re-heat gently. onion, apple and tomato. Add remaining ingredients Trim excess fat from chops, pound the butter, except crisp breadcrumbs, mix well. Turn out, form salt, pepper, mustard into a smooth paste and spread Serve with pineapple slices sautéed in a little into a long roll. Coat with crisp breadcrumbs. Place on both sides of the chops. Brown chops on both butter. in a greased swiss roll tin, bake in moderate oven 1 sides in heavy pan, add the finely chopped onion and hour. Turn roll once (carefully) during cooking. cook until onion is transparent. Add wine and heat Pineapple Chop Suey Serve hot or cold. until boiling, transfer to casserole, cover, bake in moderate oven for 45 to 50 minutes or until chops are • 3 rashers bacon Pork and Pineapple tender. Sprinkle with finely chopped parsley before serving. • ½ lb. beans • 1 tablespoon pickles • 1 carrot (diced) • 2 tablespoons of lemon juice • 1 lb. minced steak • Pineapple • 3 tablespoons rice • 2 dessertspoon salad oil • 3 onions (chopped) • 4 pork chops • 1 pkt. chicken noodle soup • Pinch of black pepper • 2 stalks celery • 1 cup walnuts • 1 15 oz. can crushed pineapple • 1 cup pineapple juice • ½ cup sherry • 3 dessertspoons tomato sauce or 1 • ½ shredded cabbage tablespoon relish or chutney • 1½ cups water • 2 dessertspoons vinegar • Salt and pepper • 1 dessertspoon soy sauce • 1 level dessertspoon brown sugar Dry fry chopped bacon and lightly fry onions • ¼ level dessertspoon curry powder and brown the steak. Add to prepared vegetables in • 1 clove garlic a large saucepan with soup, pineapple and liquids. • 1 level tablespoon and 1 teaspoon cornflour Simmer approx. ½ hour. • 1 onion

Let universal peace be like a shaft of light around the world – Luncheon and Dinner Dishes | 31 Pork Chop Risotto Fry pork and onion till brown, add water, blend Sprinkle with breadcrumbs and 2 tablespoons sauce, vinegar, sugar, pineapple juice, cornflour. Add slivered almonds. Bake at 180°C for 10 minutes. • 6 thick pork chops to meat and cook until tender. Add ginger, green • Salt, pepper pepper and pineapple pieces. Serves 4. • Oil • 1 cup uncooked rice When cooked, place in casserole, garnish with Rabbit Venison • 2 tablespoons chopped onion cooked rice. • 1 rabbit • 1 large green pepper This can be made day before and re-heated when • Plain flour • 2½ cups water required. • 1 soup cube • Salt and pepper • Good pinch monosodium glutamate Potted Meat • 3 rashers streaky bacon • Chili sauce • 1 cup soft white breadcrumbs • Lemon slices and parsley to garnish • 1 lb. shin beef • 1 teaspoon sage • ½ pickled pig's cheek • 1 onion Trim excess fat from chops and season chops • 4 sheep's tongues • ⅔ cup stock with salt, pepper. Heat a little oil in heavy pan and • A piece of carrot, turnip and celery • 1 oz. butter brown chops on both sides; lift out. Fry the rice in • 3¾ cups water same pan, until it is straw colour, then place in a Wash and joint the rabbit, dip joints in seasoned • Blade of mace casserole. Add a little more oil to pan and lightly flour and place half of them in a greased casserole. • sauté onion and half the green pepper. Add water, 6 peppercorns Cut bacon into small strips, lay these in casserole. soup cube, monosodium glutamate, stir until boiling. • Sprig of parsley Add remainder of rabbit, breadcrumbs mixed with • Sprig of marjoram Pour this over the rice in the casserole, top with sage, chopped onion and stock. Cover casserole and • 1 bay leaf the chops and sprinkle each chop with chili sauce, cook in a moderately slow oven (325°F) for 2½ hours. cover and bake in moderate oven for 1 hour or until Wash the meat and trim excess fat. Place all Remove lid, dot with butter and return to oven for 30 chops are tender. ingredients in a saucepan. Cover and simmer very minutes. Adjust seasoning. About 15 minutes before serving, place a little of slowly for about 3½ hours or until meat is almost Serve from casserole with potatoes baked in the remaining chopped green pepper and a slice of falling off the bones. Lift out the meat and allow to their jackets. lemon on each chop, serve with parsley garnish. cool slightly. Strain the liquid and reserve about ¾ cup, Quiche Lorraine Pork Sweet and Sour skimming off any fat. Remove the skin from the Pastry • 1 lb. pork cuttings tongues and pig's cheek. Cut all the meat up roughly • ¾ cup pineapple pieces and place in a small basin or mould. Pour on the • 1 cup plain flour • ½ cup pineapple juice reserve liquid. Cover and put a weight on top. • Pinch of salt • 1 dessertspoon soya sauce Chill until set. Unmould and serve with salad. • 3 oz. butter • Salt, pepper • 1 egg yolk • ¼ cup ginger • 1 tablespoon lemon juice • 1 dessertspoon butter Quick Chick 'N Spaghetti • ⅓ cup water Cook 8 oz. fine spaghetti in boiling salted water Sift flour and salt into bowl. Rub in butter until • 1 dessertspoon cornflour until tender. Drain thoroughly and make up mixture resembles fine breadcrumbs. Mix to a firm • 1 teaspoon vinegar Continental cream of chicken soup using 1 cup each dough with lightly beaten egg-yolk and lemon juice; • 1 dessertspoon minced onion of water and milk. Stir in spaghetti and 2 cups add one or two teaspoons water, if necessary. Turn • ½ cup green pepper chopped, cooked chicken. Place mixture in casserole. pastry on to lightly-floured surface, knead lightly.

32 | Luncheon and Dinner Dishes Oh blest are they who walk with love, they also walk with God above. Roll out to line base and sides of 9" flan tin. chopped onion, parsley, salt, pepper, melted butter Roll the pastry to line a 9" tart plate or flan ring, Refrigerate 1 hour. and lightly-beaten egg, mix well. trimming the edges neatly. Drain the salmon, reserve the liquid, then flake the flesh lightly before Filling The mixture at this stage will be too soft to spreading it evenly in the bottom of the unbaked handle, so refrigerate for 30 minutes. Divide mixture pastry shell. • 4 rashers bacon into eight, shape into rounds 1" thick. Brush with • 3 eggs beaten extra egg, coat with breadcrumbs. Fry in deep Sprinkle with the chopped shallots and top with • 1 cup cream hot oil until golden brown. the well-drained asparagus cuts. Add enough milk • ¾ cup milk (or milk and cream) to the salmon liquid to make one • ½ teaspoon salt Serves 4. cup and stir it into the lightly beaten eggs. Season • with salt and pepper and pour over the ingredients Pinch nutmeg NOTE: If cooked meat is not available, use 1 lb. in the pastry case, Sprinkle with the grated cheese. • Pinch sugar minced steak. Place in shallow pan, brown well, drain • Pinch cayenne off excess fat, add to mashed potato, as above. Bake in a hot oven 230°F for 10 minutes, then • 3 oz. processed cheddar cheese reduce the heat to 180°F and cook for a further 30 • 3 oz. gruyere or swiss cheese Salmon and Asparagus Quiche minutes or until the filling has set and the pastry cooked. Dice bacon, sauté until cooked and crisp; drain • 1 quantity cheese pastry well. Combine beaten eggs, cream, milk, salt, • 1 7½ oz. can salmon Salmon Croquettes nutmeg, sugar and cayenne. Finely grate cheeses. • 2 tablespoons chopped shallots Sprinkle cooked bacon and cheese over pastry base. • 1 10½ oz. can asparagus cuts • ½ lb. can salmon Carefully spoon over custard filling. • Milk (or half milk and half cream) • 1½ cups mashed potato • 1 teaspoon curry powder Bake in moderately hot oven 10 minutes, reduce • 2 eggs • 1 onion heat to moderately slow, bake further 25 to 30 • Salt and pepper • 2 teaspoons chopped parsley minutes, or until custard is set. • 1 tablespoon grated cheese • 2 teaspoons lemon juice Serves 6. Cheese Pastry • 1 egg yolk • Salt and pepper • 1½ cups plain flour Rissoles • Flour, egg and breadcrumbs • ½ level teaspoon baking powder • Oil for frying • 2½ lb. potatoes • ¼ level teaspoon salt • 1 lb. cooked meat • Good pinch cayenne pepper Drain and flake salmon and combine with • 1 medium onion • ¼ level teaspoon mustard potato, curry powder, chopped onion, parsley and • 2 tablespoons finely chopped parsley • 3 oz. butter lemon juice; add egg yolk, salt and pepper, mix • Salt, pepper • 2 oz. grated cheese thoroughly. Refrigerate until firm. Mould mixture • 1½ oz. butter • 1 egg yolk into croquettes. Coat with flour, egg and breadcrumbs and fry in hot oil until golden brown. • 1 egg • 2 tablespoons water Drain well. • 1 egg, extra • Good squeeze lemon juice • Packaged dry breadcrumbs Sift together the dry ingredients for the pastry, • Oil for deep frying then rub in the butter and add the grated cheese. Peel potatoes, cook in boiling salted water until Beat the egg yolk with the water and lemon juice and tender; drain, mash well. Mince meat or chop finely. use to mix the dry ingredients into a fairly firm Mix together potato, meat, peeled and finely- dough.

Keeping advice to yourself isn't selfish, it's just good public relations. Luncheon and Dinner Dishes | 33 Salmon Mornay Sausages Indian Style Savoury Peas

• 4 oz. butter Put 8-10 sausages in a saucepan of cold water • 1½ cups cooked peas • ¼ teaspoon mace and bring to boil. Put under cold water and skin. • 1 lemon jelly • 1 dessertspoon finely chopped onion Make up Continental Dutch curry and rice soup • 2 tomatoes • 5 tablespoons plain flour using 16 fl. oz. water. Cut sausages into pieces and • ½ cup grated cheese • Salt and pepper add to soup. Stir in 4 fl. oz. yoghurt. • Mint sprig • 2 tablespoons soft breadcrumbs • 2 cups milk Simmer for 5 minutes, add 2 tablespoons Dissolve lemon jelly in one cup hot water. Add • ½ teaspoon dry mustard coconut. Serve over boiled rice, garnish with parsley chopped mint, mix in peas and grated cheese. Slice • 1 teaspoon lemon juice and wedges of lemon. tomatoes on top. Sprinkle with salt and pepper. Put • 16 oz. can salmon in fridge to get cold. • 2 tablespoons grated cheese Savory Chop Casserole Savory Sausages Melt butter in pan, add onions, sauté until soft • 2 tablespoons flour but not brown, add flour, stir until smooth, cook one • 1 tablespoon sugar • 1 cup rice minute (don't brown). Add milk gradually, stir until • Salt and pepper to taste sauce boils and thickens. Remove from heat, add salt, • 1 15 oz. can pineapple pieces • ¼ teaspoon ginger • ¼ cup tomato sauce pepper, mustard, mace and lemon juice. Fold in • ¼ teaspoon mustard • 1 tablespoon brown sugar drained and flaked salmon. Place in greased • ¼ teaspoon curry ovenproof dish, sprinkle with cheese and • 1 lb. thin pork sausages • ¼ teaspoon spice breadcrumbs. Bake in moderate oven 15 minutes or • 1 green pepper (seeded and chopped) • 2 tablespoons tomato sauce until sauce bubbles and cheese melts. • 1 oz. butter • 2 tablespoons vinegar • 1 onion (finely chopped) • 1 cup water, stock or gravy Sausage and Apple Bake • 1 carrot (finely chopped) • Chopped parsley • 1 lb. pork sausages Time: 15-20 minutes. Temperature: 350-370°F Trim chops, place in casserole dish, pour • 1 tablespoon dripping Serves 4. • ¼ lb. streaky bacon mixture over chops, leave for one hour. Bake two • 1 or 2 large cooking apples hours in slow oven. Cook rice in boiling salted water until tender, • 1 beef stock cube drain and rinse well. Drain pineapple, reserve juice. • ¼ pint hot water Savory Curry Roll Melt butter in frypan, add onion, carrot and pepper, Melt fat and quickly fry sausages. Remove rind sauté for 5 minutes. Add pineapple pieces and cook • 1 lb. sausage meat for a further 5 minutes. Add tomato sauce, pineapple from bacon, wrap each sausage in half a rasher. Pack • 1 dessertspoon curry powder side by side in a casserole just big enough to hold juice and sugar, mix together thoroughly and • 1 teaspoon salt simmer for 10 minutes. them. Peel and core apples and slice into rings. Place • 1 tablespoon chutney on top of sausages. Crumble stock cube, dissolve in • 1 onion Fry or grill sausages until golden brown all over. water and pour over sausages. Cover and bake in a • 1 carrot Place rice in an even layer in the base of a greased moderately hot oven, 370°F for about 30 minutes or • 1 parsnip casserole, arrange sausages on top and pour over until the bacon and apples are cooked. sauce. Cook in a moderate oven for 15-20 minutes or Serves 4. Use for filling in pasties or in a large pie. until hot. Serve immediately.

34 | Luncheon and Dinner Dishes Religion is meant to be bread for every day, not cake for special occasions. Savory Stuffed Zucchini continuously, bringing to boil, Simmer 3-4 minutes. Remove rind from bacon, chop finely. Put in Add salt to taste, cayenne pepper, grated cheese and small frying pan, cook 2 to 3 minutes until bacon is • 4 zucchini lemon juice. Remove from heat and stir until cheese cooked and lightly brown. • 1 lb. minced steak has melted. Melt butter in saucepan, remove from heat, add • 1 onion Combine scallops and sauce, pour into greased flour, stir until smooth; add undiluted soup, cream • 1 tomato ovenproof casserole, sprinkle with grated parmesan and sherry stir until well blended. Return to heat, • ½ cup oatmeal cheese and breadcrumbs. bring to boil, stirring; reduce heat, cook 2 minutes. • ½ teaspoon worcestershire sauce Remove from heat, add drained chopped oysters, • Salt and pepper Cook in moderately hot oven for approximately bacon and parsley. Fill into warmed vol-au-vent • 3 spring onions 20 minutes or until lightly brown on top. cases. • Mozzarella cheese Scotch Eggs with Sauce Serves 4. Cut zucchini in half lengthways and cook gently in boiling salted water for 5 minutes. Drain, scoop • 2 eggs Spaghetti Bolognaise - Quick and out the centre and reserve. Brown minced steak and • ½ cup evaporated milk Easy chopped onion in a little oil and cook for 10 minutes. • 1 teaspoon salt Add peeled and chopped tomato, oatmeal and sauce, • Few dashes tabasco • 1 lb. minced steak and cook for a further 5 minutes. • ¼ teaspoon thyme • 2 oz. butter Season well and stir in the chopped spring • 2 lb. minced steak • 1 clove garlic onions and zucchini pulp. Pile mixture into the • 6 hard-boiled eggs • 1 lb. ripe tomatoes halved zucchini, top with slices of mozzarella cheese • 1 16 oz. tin tomato soup • 1 teaspoon onion seasoning • 1½ teaspoons worcestershire sauce and place in an ovenproof dish. Bake at 180°C for Beat eggs in mixing bowl. Stir in milk, salt, dash • ½ teaspoon cinnamon approximately 20 minutes. tabasco and thyme. Add meat and mix well. Divide • Salt, pepper to taste mixture into six portions. Mould meat around hard- • 1 lb. spaghetti Scallop Mornay boiled eggs to cover eggs completely. Place • 1 cup grated cheese • 1 lb. scallops meatballs in shallow baking dish and bake in • 2 tablespoons grated parmesan cheese moderate oven (350°F) for 30 minutes. Combine Melt butter in deep pan and add crushed garlic. • ½ cup soft white breadcrumbs tomato soup and a few dashes tabasco, pour over Brown steak quickly, add onion, seasoning, sauce, meatballs and bake 10 minutes longer. cinnamon, salt, pepper. Skin and chop tomatoes, add SAUCE to steak, pour in 1 cup water, cover and cook gently • 1½ oz. butter Smoked Oyster Vol-Au-Vent for 25-30 minutes. Cook spaghetti in boiling salted • water, drain and place in greased casserole dish, 1 small onion (chopped) • 4 4" vol-au-vent cases • pour meat over the top with grated cheese. Bake in 2 tablespoons plain flour • 2 tablespoons flour • moderate oven until cheese browns. 2 cups milk • 1 oz. butter or substitute • Salt • 16 oz. can oyster soup • Pinch cayenne pepper • 2 tablespoons sour cream • ⅓ cup grated tasty cheese • 3 oz. can smoked oysters • 1 tablespoon lemon juice • 2 rashers bacon Sauce: Melt butter in a saucepan, sauté onion till • 1 dessertspoon dry sherry tender. Add flour, mix till smooth; add milk, stirring • 1 tablespoon chopped parsley

By finding things within yourself, you will then be able to share them with others. Luncheon and Dinner Dishes | 35 Spaghetti and Meatballs Steak Casserole with Parsley Steak Diane • 1 lb. minced steak Dumplings • 6 pieces fillet steak • Pinch of salt and pepper • 2 lb. blade steak • Salt and pepper • 1 or 2 cloves garlic • ¼ teaspoon freshly grated nutmeg • 2-4 oz. butter • 1 pkt. spaghetti • 1 teaspoon brown sugar • • 1 large tin tomato soup 1 large clove garlic (chopped) • • 1 large onion 1 teaspoon salt • 2 tablespoons chopped parsley • 1 rasher of bacon • Pinch of pepper • worcestershire sauce • 1 tablespoon worcestershire sauce • 1 tablespoon plain flour • 2 cups beef stock or water and beef stock Trim steak, pound with mallet; dust with pepper. Boil spaghetti in water and salt, till soft; drain, cubes Melt 2 oz. butter in frying pan (be prepared to add keep aside, hot. • 1 tablespoon vinegar butter liberally). When butter is sizzling, add first Cut bacon and fry; when cooked, remove from • 1 tablespoon worcestershire sauce piece of steak. After 40 seconds (for rare steaks) turn pan, then fry onion and garlic in a little fat until • 8-10 small white onions over; sprinkle with parsley and garlic, add salt and lightly browned, then remove from pan. Make • 2 carrots cut into ½" rings moderate dash of worcestershire sauce, moving minced steak into meatballs and fry until cooked. steak around to distribute sauce. Time: 2 hours. Temperature: 350-370°F. Serves 4- Combine cooked meatballs with tomato sauce, 5. Transfer steak to hot platter, pour remainder of onion, garlic, bacon, worcestershire sauce, salt and sauce from pan. pepper. Serve hot in bed of hot spaghetti. Parsley Dumplings Spanish Stewed Chicken • 1 cup self-raising flour Do one steak at a time as above, and serve • 1 teaspoon salt immediately. • 1 chicken (jointed) • Pinch of pepper If liked, a mushroom sauce may be poured over • Seasoned flour • ½ oz. butter before serving. • 2 oz. bacon, chopped • 1 tablespoon finely chopped parsley • 2 oz. butter • Milk • 2 green peppers, seeded and sliced Steak and Kidney Pie • 2 spanish onions, sliced Remove fat from steak, cut into 1½" pieces. • ½ lb. peeled tomatoes, sliced Combine nutmeg, sugar, salt, pepper and flour. Dip • 1½ lb. stewing steak • ¼ pint stock meat in seasoned flour. Place in an ovenproof • ½ kidney • Salt and pepper casserole dish and add stock, vinegar and • Salt, pepper • Chopped parsley (optional) worcestershire sauce. Cover and cook in a moderate • 1 carrot oven for 1 hour. Add onions and carrots, return to • 1 onion Oven temperature: Moderate (350°F, mark 4). oven and cook for a further 1 hour or until meat is • Flour for thickening Coat the chicken with the flour. Fry the bacon tender. • Stock or water lightly in its own fat for about 3 minutes, take it out Place dumplings on top of meat in casserole for and add the butter to the pan. Fry the chicken till last 25 minutes of cooking time. Serve casserole with Put steak and kidney into saucepan with carrot, browned on all sides, then place in a casserole with a green vegetable. onion, salt, pepper, 2 cups of stock or water. Add 2 the bacon, vegetables, stock and seasoning. Cover beef cubes, simmer until meat is tender, thicken with and cook in the centre of the oven for about 50 Parsley Dumplings: Sieve flour, salt and pepper flour mixed to a paste with cold water. minutes, or until tender. Serve garnished with into a mixing bowl. Rub in butter and add parsley. parsley if liked. A little sherry can be added to the Add enough milk to form a soft dough. Shape dough Put in ovenproof dish, cover with shortcrust or stock for extra flavour. into 8-10 small balls. flaky pastry. Bake until pastry is cooked.

36 | Luncheon and Dinner Dishes The heart that gives - gathers. Super Pizza Burger Prepare 1 boiled chicken which has been Sweet and Sour Meat Balls chopped into small pieces. Three-quarters cup chopped onions, 1 cup diced celery, 1 cup diced green Time: 35-40 minutes. • ½ lb. finely minced topside pepper, 1 cup cubed cucumber, 15 oz. can pineapple Meat Balls • ½ cup chopped salami pieces, 3 dessertspoons soya sauce. • 1 cup fresh breadcrumbs • 1 lb. mince (pork or beef) • • 1 egg Place prepared chicken in casserole, add onions, ½ clove garlic (crushed) • 1½ oz. flour • 1 clove garlic (crushed) celery, green pepper, cucumber, pineapple pieces • 2 oz. soft breadcrumbs • 1½ teaspoons salt and soya sauce. Pour over these the sauce mixture. • Salt to taste • Pepper to taste Cook in moderate oven for half an hour. • 1 egg • 1 13½ oz. can whole tomatoes • 1 tablespoon oil • 2 medium onions (sliced) Sweet and Sour Fish Sauce • 1 green pepper (sliced) • • 4 oz. mozzarella cheese (sliced) • 1 big fish (any kind) 3 oz. brown sugar • • 1 big onion 4 tablespoons white vinegar • 3 tablespoons soy sauce Combine meats, breadcrumbs, egg and • 3 cloves garlic • 1½ tablespoons cornflour water seasonings. Press on to a 28 cm pizza tray. Bake at • ½ pineapple • 1 green pepper (blanched and cut into 160°C) for 30 minutes. Remove from oven. Drain off • 2 tomatoes strips) excess juices. Combine tomatoes and half the onion • 3 tablespoons oil • ½ lb. tomatoes (peeled and quartered) • 4 tablespoons tomato sauce in a saucepan. Simmer for 15-20 minutes until juice • 1 small tin crushed pineapple • Oil to fry has evaporated to form a thick sauce. Spread over • ½ pint water meat. Top with pepper and remaining onion and Sauce Mix mince, garlic, ½ oz. flour, breadcrumbs and cheese. Return to oven for further 5-10 minutes till salt. Add egg and mix well. Form into 24 balls and cheese melts. Crush garlic and fry in 3 spoonfuls of oil until roll in remaining flour. Heat oil and fry balls 15 golden. Thinly slice onion and fry together with the minutes (20 minutes for pork), turning so they brown Serves 6-8. garlic. Mix tomato sauce with the onions and garlic all over. and add salt and sugar to taste. Remove sauce and Meanwhile put sugar, vinegar and soy sauce in a cool. Sweet and Sour Chicken saucepan. Blend cornflour with a little water and add to the saucepan with the rest of the water. Stir till it Fish • Small half cup brown sugar boils and simmer gently for 5 minutes. Add pepper, tomatoes and pineapple and bring back to boil. • Small half cup vinegar Cover fish with a little salt and stand aside for • ¾ cup juice from pineapple some time. Fry fish in oil, and remove from fire when Serve with sauce poured over hot meatballs with • 1 cup chicken stock cooked. plain boiled rice and spinach or beans. • NOTE: This can be made in advance and re- ½ teaspoon salt To serve: Place the fish in a dish, and decorate heated and if keeping in casserole, keep lid on so a • Shake of pepper with 2 tomatoes and half a pineapple sliced thinly. skin does not form. Lastly spoon the tomato sauce over the fish. Boil, thicken with 3 dessertspoons cornflour. Omit tomatoes but add ½ cup chicken stock to Blend with a little chicken stock. Serves 6. replace liquid.

Laughter is to life what salt is to an egg. Luncheon and Dinner Dishes | 37 Sweet and Sour Meat Balls Batter Sweet and Sour Steak • 1 lb. finely minced steak • 1 cup plain flour • 1½ lb. blade steak • ½ cup chopped onions • ½ teaspoon salt • 2 tablespoons seasoned flour • ¼ teaspoon pepper and nutmeg • 2 tablespoons oil • ¼ teaspoon cayenne • ⅓ cup breadcrumbs • 1 tablespoon finely chopped root ginger • 1 cup Carnation milk • 1 teaspoon salt • 15 oz. can pineapple pieces • ⅔ cup evaporated milk • ¼-½ cup water • 3 stalks celery (sliced) Combine the mince steak, breadcrumbs, onion • 1 onion (chopped) and seasoning with the milk and mix well. Make into Combine steak, crumbs, onions, seasoning and • 1 large tomato (skinned and chopped) small meatballs. Roll each in a little seasoned flour. milk and mix well. Form into balls and roll in • ½ cup brown vinegar Fry in hot oil in a pan for approximately 10 minutes, seasoned flour. • 2 tablespoons sugar turning occasionally. Drain well. • 2 teaspoons soya sauce Sauce For batter: sift flour and seasonings and • Boiled rice for serving • 1 medium carrot gradually stir in the blended liquids. Time: 1-1½ hours. Temperature: 350-375°F. • Green pepper (cut into 2" strips) Serves 4. • 2 sticks celery (cut into 2" strips) Dip balls in batter and fry in hot oil, turning Cut steak into 1" pieces, dip in seasoned flour. • ½ cup brown sugar occasionally, for 10 minutes. • ¼ cup pineapple juice from can Heat oil in a flameproof casserole and brown meat • 1 small can pineapple chunks evenly. Add remaining ingredients and stirring Sauce • 1 tablespoon cornflour occasionally, bring to simmering point. Cover casserole, place in a moderate oven and cook 1-1½ • 1 tablespoon soya sauce hours or until meat is tender. Serve with boiled rice. • ½ cup vinegar • 1 medium carrot • ½ cup water • 1 gree n pepper (cut into 1" pieces) NOTE: For a more economical casserole, make • Mix the cornflour and soya sauce. Bring sugar, 2 sticks celery (cut into 1" pieces) with minced steak. Cook in moderate oven for 1 hour. vinegar and water to the boil, gradually add the • 15 oz. can pineapple pieces cornflour mixture, stirring constantly. Add the • 1 tablespoon cornflour Sweet Corn Casserole partially cooked drained vegetables, pineapple • 1 tablespoon soya sauce • 1 lb. hamburger steak chunks and the pineapple juice. Toss in the • ½ cup sugar meatballs. Re-heat in casserole. • 2 large onions • ½ cup vinegar • 1 large can whole kernel or creamed sweet Serve with boiled rice. • ½ a cup water corn Sweet and Sour Meat Balls • ¼ cup pineapple juice • 1 large tin tomato soup • 4-6 oz. cooked noodles • 1 lb. minced steak Mix cornflour, sauce, bring sugar, vinegar and • Grated cheese • ⅓ cup dry breadcrumbs • ½ cup chopped onion water to the boil. Gradually add cornflour mixture, Brown chopped onions, add steak and a little fat. • 1 teaspoon salt stirring constantly. Add partly cooked vegetables, Place in casserole dish with sweet corn and tomato • ¼ teaspoon each nutmeg, pepper pineapple and juice. Toss in meat balls, re-heat soup. Add cooked noodles. Grate cheese on top and • ⅔ cup Carnation milk gently and serve with boiled rice. cook in a moderate oven half an hour.

38 | Luncheon and Dinner Dishes The fastest way to freedom is to feel your feelings Ting-A-Ling Serve with green peas, duchesse potatoes and grilled tomato halves. • 1 pkt. chicken noodle soup • 2 cups water Tripe (A La France) • 2 lb. topside steak cut up small Cut tripe in long strips and boil with onion and • ½ cup rice salt. Drain well and have pan ready with hot butter or • 1 teaspoon curry powder good fat (melted). Fry quickly to a golden brown with • ½ cabbage finely chopped onion. Drain off excess fat and add a • 4 onions bottle or can of tomato puree OR serve with tomato • 6 celery stalks sauce. • 3 carrots Veal Cordon Bleu Brown meat, onions and rice in a pan with peanut oil. Shred cabbage and slice remainder of • Plain flour vegetables finely. Put all ingredients in a saucepan • 2 eggs (beaten) and cook 1 hour. • ¾ cup breadcrumbs • 6 oz. butter Tournedos Madeleine • Asparagus tips (1 large tin) • 6 large mushrooms • 4 veal steaks • 6 rounds tried bread • Salt • 6 portions eye fillet steak • Black pepper (freshly ground) • 4 thin slices swiss cheese Stuffing for Mushrooms • 4 thin slices ham • 2 tablespoons chopped bacon Flatten veal steaks and sprinkle with salt and • 1 egg yolk pepper. Put one slice of cheese and 1 slice of ham on • 2 tablespoons melted butter one half of each veal steak and fold steak over to • 1 cup breadcrumbs encase filling. Pound edges together. Dip into flour, • Salt and pepper then beaten eggs, then crumbs. Press firmly, chill for • 2 tablespoons chopped kidney at least 30 minutes. Heat butter in large heavy frying pan and fry steaks for about 8 minutes or until Fry chopped kidney and bacon, add to golden brown on both sides. Serve with asparagus breadcrumbs. Mix in beaten egg yolk, season with tips drained and heated in a little butter. salt and pepper. Turn mushrooms upside down and spread with filling. Pour a little melted butter over Serves 4. each, place on greased tray and bake in oven at 400°F, reset to 350°F, until tender. Cook steak in butter in pan to the degree desired. Remove from heat and add 2 tablespoons Madeira wine before serving. Place a portion of steak on round of fried bread and finish off with a stuffed mushroom. Pour a little of the wine gravy over each.

If you wish to be perfect, follow the advice you give others. Luncheon and Dinner Dishes | 39 Veal Goulash with Caraway Mix the dry ingredients and rub in the fat with the fingertips. Mix to a firm, light dough with cold Dumplings water, divide into 8 or 10 equal sized portions, roll • 6 medium tomatoes (skinned and sliced) into balls and cook in boiling water for about 25 • Stock minutes. • 5 fl. oz. sour cream • 2 level teaspoons paprika • 1 level teaspoon caraway seeds • Chopped parsley • 1½ lb. boned shoulder of veal • 2 tablespoons cooking oil • 4 medium onions • ¼ level teaspoon garlic salt • 1 level teaspoon salt • Pepper Serves 4-5. Cut the meat into 1½" cubes and sauté in the hot oil until they are lightly browned. Skin, slice and fry the onions, add the garlic salt, salt and pepper and the tomatoes. Pour on just enough stock to cover the meat and vegetables, bring to the boil, cover and simmer gently for 1½ hours or until the meat is tender, stirring occasionally. Remove the meat and keep it hot. Reduce the sauce to half by fast boiling. Add the paprika and caraway seeds, cover and simmer very gently for 30 minutes. Meanwhile, prepare the dumplings (see below). Return the meat to the sauce, add the soured cream and parsley and heat through slowly , without boiling. Serve with the dumplings. Caraway Dumplings • Pepper • 1½ oz. fat • Cold water • 1 level teaspoon caraway seeds • 4 oz. plain flour • 1 level teaspoon baking powder • ½ level teaspoon salt

40 | Luncheon and Dinner Dishes Regrets can hold you back and can prevent the most wonderful things taking place in your lives Desserts and Puddings Apple Bread and Butter Pudding Sift flour and salt into bowl. Rub in butter until Apple Crunch mixture resembles fine breadcrumbs. Add water and • 2½ cups milk lemon juice, mix to a dry dough on lightly-floured • ½ teaspoon cinnamon • 3 eggs board. Roll out to oblong shape 10" x 12". • ½ teaspoon nutmeg • 1 tablespoon sugar, extra • Pinch of salt • 1 tablespoon grated lemon rind Peel apples and grate over dough, sprinkle with • ½ cup packed brown sugar • 1 cup sultanas combined sugar, lemon rind and cinnamon. Brush • 3 cups peeled and sliced apples • 5 apples along edges of dough with a little cold water, roll • ¼ cup sugar • lengthwise, and secure ends. Place in greased oven- ¼ cup water • 2 tablespoons water • ¼ cup sugar • 6 thin slices bread proof dish and pour boiling caramel sauce over. • butter Bake in moderate oven 30 to 35 minutes. Serve Put apples in two quart oven dish with water. Combine both sugars with flour and spices and cut Peel and core apples, cut into slices. Place hot with cream or custard. apples, sugar and water into saucepan; cook, in butter until crumbly. Serves 4 to 5. covered, 5 to 10 minutes until apple is reduced to Spread evenly over apples. Cover and bake ½ pulp. Caramel Sauce hour in moderate oven. Uncover and cook another ½ Butter bread lightly, remove crusts. Arrange • hour until lightly browned. slices in layers in greased ovenproof dish; spread 2 oz. butter each layer generously with apple pulp and sprinkle • 1 tablespoon lemon juice Serve with cream. with lemon rind and sultanas. • ¾ cup brown sugar, firmly packed Apple Roly Poly Beat together eggs, milk and extra sugar, pour Put all ingredients into saucepan, stir over low over bread. Let stand 15 minutes, then sprinkle heat until sugar dissolves, then bring to the boil. • 2 cups self-raising flour topping over. Bake in moderately slow oven 40 Reduce heat, simmer two minutes. • Salt minutes. Serve with cream or custard. • ¼ cup butter Serves 4 to 6. Apple Charlotte • ½ cup milk Topping Grease a pie dish and add a layer of stewed • Apples • 3 tablespoons sugar apple, then a layer of soft breadcrumbs, a little • Sultanas • ½ cup self-raising flour sprinkling of sugar and a good sprinkling of coconut. • Sugar • 1 oz. butter Continue in this manner until dish is full, ending • Nutmeg • 2 tablespoons coconut with crumbs. Dot with butter and put in oven till Rub butter into flour, mix to scone dough with Sift flour, add coconut and sugar. Rub in butter golden brown. Rhubarb can be done same way. milk. Roll out. until mixture resembles fine bread crumbs. Apple Crumble Spread with apples and sugar, sultanas and Apple Caramel Roll nutmeg. Roll up. Put in greased oven dish, cover with • 1 cup coconut • 2 large green apples syrup, cook one hour. • ¼ cup sugar • ½ cup sugar • 1 teaspoon grated lemon rind • 2 tablespoons butter Syrup • ½ teaspoon cinnamon • Stewed apples • 1 cup sugar • 1 teaspoon lemon juice • 2 tablespoons self-raising flour • 1 tablespoon butter • 1½ cups self-raising flour • 2 cups water • Pinch salt Place stewed apples in pie dish. Rub butter in • 3 oz. butter flour, add coconut and sugar, and sprinkle over the Heat until dissolved. • ½ cup water apple. Bake in a moderate oven until light brown.

42 | Desserts and Puddings Why can't life's problems hit us when we are 18 and know everything. Apricot Mousse Finely crush biscuits and combine with butter. Banana Pie Press into the base and sides of an 8" spring form • 4 oz. castor sugar pan. Refrigerate till firm. Beat cheese till smooth, • 8 oz. short crust pastry. • Pinch salt gradually adding sugar, then yoghurt. Soften Filling • 1 teaspoon lemon juice gelatine in combined brandy and water. Dissolve • 1 cup cooked apricot pulp completely over hot water. Blend into cheese • 2 oz. margarine • 1 tin reduced cream mixture. Pour into crumb crust, refrigerate until firm. • 4 ripe bananas • 1 egg white Decorate with fresh or canned apricots. • 1 egg yolk Chill the cream and apricot pulp. Beat egg white, • 2 oz. sugar add pulp. Whip until fluffy. Whip cream, add lemon Baked Orange Pudding • 1 teaspoon coffee juice, then sugar. Fold in fruit mixture, pour into • 1 teaspoon baking powder fridge tray and freeze. • ½ cup raisins (chopped) • 4 cups milk Apricot Jubilee • 1 slice bread Cream butter and sugar, add egg yolk, add • ½ lb. cottage cheese • 2 eggs mashed bananas, coffee, raisins, baking powder. Mix • ¼ cup iced water • 2 oranges well. Line a 9" pie plate with the pastry. Pour in the • ¼ cup instant skim milk • 2 tablespoons butter filling and bake in oven at 400°F for 20-30 minutes. • 3 thin slices lemon • 1½ tablespoons sugar Prepare meringue. Beat two egg whites stiffly • ¼ cup boiling water with a pinch of cream of tartar. Gradually add four • 1 pkt. lemon jelly crystals Bring milk to boil. Put bread into pie dish and tablespoons castor sugar, beat well. Spread over pie • 1 can apricot halves pour boiling milk over. Beat eggs and sugar together and return to oven until meringue is golden brown. Add the boiling water to the jelly crystals, stir and add grated orange rind and juice. Pour over the until dissolved. Drain the apricots, add enough water soaked bread. Add a little butter, bake in a moderate Banana Plum Pudding oven, standing pie dish in a tray of water, until set. to the syrup to make ¾ cup and stir into the jelly. • 1 cup white breadcrumbs Puree the apricot halves in a blender and set • 1 cup mixed fruit aside. Beat cheese in blender until smooth and Banana Delicious • 2 tablespoons sugar gradually add the jelly. Add the pureed apricots. • 1 cup mashed bananas (ripe) Place iced water into a bowl and sprinkle milk • Juice of 1 lemon • 1 tablespoon boiling water powder over. Beat until soft peaks form. Fold into • 2 tablespoons apricot jam • 1 teaspoon carb. soda cheese mixture, spoon into dessert glasses and chill. • 1 cup coconut Mix all together and place in greased basin. Decorate with lemon slices. • 4 bananas Steam 3 hours. • 2 eggs Apricot Yoghurt Cheesecake • 2 tablespoons sugar • 2 200g cartons apricot fruited yoghurt • 1 tablespoon gelatine Slice bananas into oven-proof dish, sprinkle • 1 lb. cottage cheese liberally with lemon juice. Beat eggs and sugar until • ¼ cup water creamy, add coconut and jam, stir well and pour over • 1 pkt chocolate ripple biscuits bananas. • 4 tablespoons butter (melted) • 2 tablespoons brandy Bake in a moderate oven until golden brown. • ¾ cup sugar Serve with cream or ice cream.

The strongest trees are found in the most exposed places. Desserts and Puddings | 43 Blackberry Chiffon Pie Stalk and wash the black currants. Dissolve the Filling sugar in the water over a gentle heat. Bring the syrup Crumb Crust to the boil, put in the black currants, cook gently until • 2 10 oz. cans blackberries • 8 oz. ginger biscuits tender, but not broken. Strain off juice and make up • 2 tablespoons sugar • 2 oz. butter to ¼ pint if necessary. • 1 tablespoon brandy • 2 tablespoons cornflour Filling Pour the juice into a pan with the lemon juice, • 8 oz. peeled sliced apples sprinkle in the semolina, stirring all the time. Bring Drain blackberries, reserve syrup. Put 1 cup • 1 lb. blackberries the mixture to a gentle boil, simmer for five minutes. syrup into saucepan with sugar, stir over low heat • 4 oz. sugar It will be quite thick. until sugar dissolves. Blend cornflour in additional ¼ • ½ oz. gelatine cup syrup, gradually add to hot syrup, stir until mixture boils and thickens. Add brandy, cool. Fold • 2 tablespoons water Take the pan off the heat gradually. Stir in the drained blackberries through cooled syrup. • 1 small can evaporated milk or ¼ pint milk, add castor sugar and half the black currants. cream Whip the egg whites stiffly and fold into mixture. Turn into a dish and leave to set. Blackberry Swirls To Decorate • 1½ cups self-raising flour • Whipped cream Blackberry Pie • Small green grapes • ½ cup milk • 1 lb. can blackberries or loganberries Crush biscuits, melt butter and stir into the Pastry • 4 oz. butter biscuits. Mix well and press out to line pie plate. Cook apples and blackberries with half the sugar and • 2½ cups self-raising flour Drain blackberries, reserve ½ cup of the syrup a little, if any, water. • 6 oz. butter for sauce. Sift flour, rub in butter until mixture Sieve or whisk in a liquidiser until smooth. • ⅓ cup cold water (approx.) resembles fine breadcrumbs. Add milk, mix to a soft Whisk the evaporated milk or cream until stiff and • Pinch salt dough. Turn dough out on to lightly-floured surface, then fold into the fruit. • 2 teaspoons sugar knead lightly. Roll dough out to rectangle approximately 10" x 14". Dissolve gelatine in water, cool slightly and fold Sift flour and salt. Cut butter into flour, then rub into fruit together with the remainder of sugar. Pour in butter until mixture resembles fine breadcrumbs. Spread drained blackberries over dough to into flan and allow to set. Make well in centre, add water, mix to firm dough. within 1" of edges. Roll dough as for swiss roll, To serve: Pipe cream around the edges and Another teaspoon or two of water may be needed, beginning at narrow end. Cut into slices decorate with the small green grapes. depending on type of flour. Wrap in plastic food approximately 1" wide, place slices flat in greased wrap, refrigerate at least 30 minutes. Knead lightly oven-proof dish. Black Currant Flummery on lightly floured board. Pour sauce over the top, bake in hot oven 30 to • ½ lb. blackcurrants or 1 large tin of 35 minutes. Serve hot with cream or custard. blackcurrants Roll out half the pastry, line 8" pie plate. • ½ pint water Refrigerate 15 minutes. Spoon filling over pastry, roll Serves 4 to 6. • 4 oz. granulated sugar out remaining pastry, arrange over pie. Trim edges. • ¼ pint milk Make 2 to 3 cuts on top to allow steam to escape. Sauce • Juice of 1 lemon Sprinkle sugar over pie. • ½ oz. castor sugar • ½ cup sugar • 1 oz. semolina Bake in moderately hot oven 30 to 35 minutes. • 1 oz. butter • 2 egg whites Serve warm, with cream. • ⅓ cup sweet white wine

44 | Desserts and Puddings If you do not understand my silence, you will not understand my words – Place sugar, reserved syrup, butter and wine in Allow to cool in the tins. When cold, loosen one Keeps for months. To serve, spoon mixture over saucepan. Bring slowly to the boil, stirring layer and place meringue side down on a cake plate. ice cream or serve with cream. constantly until butter melts; boil 3 minutes. Sprinkle with some of the sliced strawberries and dot with whipped cream. Place the other layer on Brandied Fruit Salad meringue side up. Decorate with whipped cream and Blitz Kuchen • 1 small can crushed pineapple fill the centre with the remainder of the strawberries. • ½ cup butter • 1 can cherries • • ½ cup sugar Brandied Caramel Bananas 1 lge. can two fruits or peaches • • 3 egg yolks ½ cup sultanas Peel four large bananas, cut into large pieces. • • ½ teaspoon vanilla ½ cup raisins Melt 2 oz. butter in frying pan, add 1 cup of brown • ½ cup prunes (halved) • ⅓ cup milk sugar, cook until sugar dissolves and bubbles, • ½ cup sugar • 1¼ cups plain flour stirring occasionally. • ½ cup brandy • 1 level teaspoon baking powder • Good pinch of salt Add sliced bananas, cook few minutes until Drain liquid from fruit and boil with prunes, tender. Stir in two tablespoons brandy, then ¼ cup raisins and sultanas for a few minutes. Add sugar Meringue Topping cream. Serve with whipped cream or ice cream. and cook until syrupy. Remove from heat, add remaining fruit and brandy. Keep in airtight jar at • 3 egg whites Brandy Cream least two weeks. • ¼ teaspoon cream of tartar • ½ cup finely chopped walnuts or almonds • 1 egg • ½ cup sugar • ¾ cup castor sugar • ½ cup whipped cream Topping • 3 tablespoons brandy • 1 cup sliced strawberries Whip egg whites and castor sugar, then add yolk. • ½ to 1 cup whipping cream Fold in cream, then brandy. Grease two 7" sandwich tins and line the bottom Brandied Fruit of each with greased paper. Beat the butter and sugar to a soft cream, then add the egg yolks one at a time, • 15 oz. tin sliced peaches beating well after each addition. Flavour with the • ½ cup seeded raisins vanilla. • ½ cup sultanas • 15 oz. tin crushed pineapple Add the milk alternately with the sifted dry • 16 oz. tin dark red cherries ingredients. The batter will be a little on the stiff side. • 1 cup stoned prunes Divide evenly and spread in the prepared tins. Add the cream of tartar to the egg whites and beat until Drain syrup off peaches, cherries and pineapple stiff. Gradually beat in the sugar, making a stiff and mix together. Add sultanas, raisins and prunes meringue. Swirl the meringue evenly over the and cook for about 10 minutes (until syrup thickens). unbaked cake layer and sprinkle with the nuts. Add chopped, tinned fruit. Bake in a moderate oven 180°C for 30 to 35 Put mixture into airtight container, pour small minutes or until the cake shrinks from the sides of cup of sugar and ½ cup brandy over the fruit. Let the tin. mature, with lid on, for two weeks in refrigerator.

If you are going to climb, you must grab the branches - not the blossoms. Desserts and Puddings | 45 Brandy Alexander Pie press each portion of pastry around an apple quarter. Crush biscuits finely. Combine biscuit crumbs, Put into oven-proof dish. Pour sauce over. Bake melted butter and cinnamon in bowl. Press biscuit Crust uncovered in moderate oven 25-30 minutes or until mixture over base and sides of greased 8" springform pastry is golden. • 4 oz. chocolate ripple biscuits (finely pan. Refrigerate while preparing filling. crushed) Serve warm with ice cream or cream. Caramel Filling • 6 oz. butter (melted) Sauce • 4 oz. plain sweet biscuits (finely crushed) • ⅔ cup custard powder • 1 oz. butter Combine all the ingredients for the crust and • 2 cups cream • 1 cup brown sugar (lightly packed) mix well. Press into the sides and base of 10" well- • 1 cup milk • 1 tablespoon golden syrup greased pie plate. Bake at 200°C for 10 minutes. Cool. • 1 teaspoon vanilla • 1½ cups water • 1½ cups brown sugar (lightly packed) Filling Combine all ingredients in saucepan, stir over • 1 cup cream, extra • 8 oz. white marshmallows low heat until sugar is dissolved. Bring to boil, • 2 tablespoons bottled caramel topping • ½ cup milk remove from heat. • 4 oz. butter • 2 tablespoons brandy Serves 4. • 2 tablespoons crème de cacao Place custard powder in saucepan, gradually • 1¼ cups cream Canadian French Silk Pie blend in cream, milk and vanilla. Stir over low heat until custard boils and thickens, reduce heat, simmer For the filling, place marshmallows and milk in • ½ cup butter gently 1 minute. a saucepan and stir over gentle heat—do not boil— • ¾ cup sugar until the marshmallows are melted. Allow to cool and • 8 small squares Plaistowe cooking Melt butter in saucepan, add brown sugar, stir fold in the brandy and crème de cacao. chocolate until sugar dissolves, then bring mixture to the bolt. Lightly whip the cream and fold into the mixture. • 1 cup cream Quickly stir into custard mixture. Return to heat, stir Pour into the prepared crust and chill until set. • 1 teaspoon vanilla until brown sugar and custard are combined. Decorate with extra whipped cream and some grated • 2 eggs chocolate. • 1 baked pie shell Cool slightly, pour into prepared crumb crust, refrigerate until firm. Spread with extra whipped Serves 8-10 approximately. Cream butter until fluffy, add sugar, melted cream, drizzle caramel topping over, swirl sauce chocolate and vanilla and continue to beat until through cream lightly with knife for marbled effect. Butterscotch Apple Dumplings mixture is light and creamy. Add eggs one at a time, • 2 green apples beating three minutes after each addition. Pour Caramel Rum Pie • 1 cup self-raising flour mixture into cooled pie shell, top with whipped cream and sprinkle with slivered almonds. Chill for • Pinch salt • 1 can condensed milk at least three hours before serving. • 2 teaspoons sugar • 3 tablespoons brown sugar • 2 oz. butter Caramel Cream Pie • 1 oz. butter • 2 tablespoons water (approx.) • ¼ cup golden syrup Crumb Crust Sift flour and salt into bowl, add sugar, rub in • 3 teaspoons rum butter. Add water, mix to a soft dough. A little extra • 8 oz. plain sweet biscuits • 2 teaspoons gelatine water may be needed. Peel quarter and core apples. • 4 oz. butter • 1 tablespoon water Divide pastry into eight equal portions, carefully • ½ teaspoon cinnamon • 1 cup cream

46 | Desserts and Puddings Love cannot be begged, bought, borrowed or stolen, it can only be given away. Crumb Crust Preparation time: 10 min. Cooking time: 40 min. Choc Sherry Cream Oven temperature: 350°F. • 4 oz. biscuits • 1 swiss roll • 2 oz. butter Drain the cherries and place all but a spoonful in • 4 oz. butter Line pie dish with crushed biscuits mixed with the bottom of a shallow 1½ pint oven-proof dish. • 5 oz. icing sugar melted butter. Dissolve gelatine in water. Put • 2 eggs (separated) condensed milk, sugar, butter and golden syrup into • Break the eggs into a bowl and beat with the 2 oz. cooking chocolate saucepan, stir over low heat until mixture thickens, • milk, sugar and vanilla, strain over the cherries. ½ teaspoon vanilla about five minutes (do not boil). Add rum and • Salt gelatine, cool, fold in unwhipped cream. Refrigerate • 1 teaspoon gelatin Set the dish in a baking pan containing one inch overnight. • 2 tablespoons hot water of hot water, Bake at 350°F for about 40 minutes until • Sherry Cherry Flan the custard is set. Cool. Cut roll into slices and place half on flat plate, • 1 quantity rich shortcrust pastry Whip and sweeten a quarter of a pint of cream sprinkle with sherry. Cream butter and icing sugar, • 2 lb. cherries or canned cherries and spread over the pudding. Mark the top into six add egg yolks and melted chocolate, vanilla, salt and • Sugar to taste sections, and cover each alternate one with grated gelatine (dissolved in hot water). Let cool before • 3 eggs chocolate. Spoon the reserved cherries in the centre. beating in. Then fold in stiffly beaten egg whites, set • 2½ cups cream or milk firm in fridge until spreadable, then put half mixture • 1 oz. butter on to swiss roll, then place other slices on roll on top and sprinkle with sherry, spread rest of choc. mixture Make up the pastry and line a 10" flan ring. Stone Cherry Sweet on top. the cherries and place a layer over the pastry case. Sprinkle the cherries with sugar and place flan in a 1 tin red cherries, empty into saucepan, pour rum Stand in fridge overnight, then cover with pre-heated hot oven (220°C) for 10 minutes. Beat the over. Heat and serve with ice cream. whipped cream. eggs with the cream or milk in a bowl and add the sugar. The mixture should taste sweet. Choco-Almond Velvet Dessert Pour the egg mixture over the cherries in the partially baked flan, dot with butter and place in the • ⅔ cup canned chocolate syrup oven for 30 minutes or until the custard is set. • ⅔ cup sweetened cond. cream NOTE: This flan is much finer if made with • 2 cups cream cream, but milk or a mixture of cream and milk can • ⅓ cup slivered almonds be used. • ½ teaspoon vanilla

Cherry Pudding Combine chocolate syrup, condensed milk, • 1 15 oz. can dark sweet cherries cream and vanilla. Chill. Remove from refrigerator • 3 eggs and whip to soft peaks. Fold in toasted almonds. • 1 pint milk Freeze until firm. Before serving, garnish with • 1 teaspoon vanilla essence whipped cream and toasted almonds. • 1 level tablespoon castor sugar • Cream and chocolate for topping Serves 8 to 10.

Our ship would come in much sooner if we'd only swim out to meet it. Desserts and Puddings | 47 Chocolate Almond Pie Melt chocolate over hot (not boiling) water. Cool to them and return to saucepan, cook until thickened about 10 minutes. Blend cream cheese, ½ cup sugar, a little more. • 2 tablespoons butter salt and vanilla. Beat in egg yolks, one at a time. Beat Have gelatine softened in cold water, add to • 3 tablespoons sugar in cooled chocolate. Blend well. • 1 egg mixture and stir until dissolved. Blend cocoa with • 1½ cups self-raising flour (approx.) Beat egg whites until stiff but not dry. Gradually water to a paste. Take out half prepared mixture, add beat in ¼ cup sugar, beat till stiff and glossy. cocoa and little vanilla. Mix well, cool, then add to Cream together butter and sugar, add the egg prepared tart shell and cool. Add coffee and rum to and beat again. Sift the flour to make a fairly stiff Fold chocolate mixture into beaten whites. Fold remaining mixture, cool until warm. Beat egg whites dough. Roll out and place in pie plate. Bake in in whipped cream. Pour into chilled crust, reserving stiffly, gradually add sugar, fold in the coffee moderate oven. a quarter of the mixture for decorating. Chill until mixture, then spoon on to chocolate layer. Chill until filling sets slightly. With tapered spoon, drop reserve Filling set. Serve topped with whipped cream and grated mixture in mounds over top of pie. Chill overnight. • 1 pint milk chocolate. • 1 tablespoon cocoa Will serve 8 to 10 people. • Essence of vanilla Chocolate Cream Mousse Chocolate, Coffee and Rum Tart • 2 tablespoons cornflour • 4 eggs • 2 tablespoons sugar • 1¼ cups crushed cereal or plain sweet • 4 oz. chocolate Heat milk. Stir in cornflour, cocoa, sugar, vanilla biscuits • 1 teaspoon water blended with a little milk. Cook 5 minutes, stirring alt • 1 tablespoon brown sugar Place chocolate in top of a double saucepan with the time. Stir into crust when just warm. Decorate • ¼ cup toasted coconut 1 teaspoon water and slowly melt it. Allow to cool with cream and almonds or grated chocolate. • 2 tablespoons cornflour slightly. Separate whites from yolks of eggs. Add egg • Pinch of salt yolks slowly to melted and cooled chocolate, stirring Chocolate Cheese Pie • 2 eggs separated all the time. Beat egg whites stiffly and fold them into 9" Chocolate Pie Crust • 2 tablespoons cold water chocolate mixture. • 1½ cups biscuit crumbs • Vanilla • ¼ cup brown sugar • 1 tablespoon sugar Pour into glass serving bowl, and stand in cool • ⅛ teaspoon nutmeg • 2 teaspoons rum place for 12 hours or more. Serve with whipped • ⅓ cup butter or margarine • 1 teaspoon cinnamon cream or ice cream. • 4 small squares chocolate • ⅓ cup melted butter or margarine Chocolate Cream Cheesecake Mix thoroughly together biscuit crumbs, brown • ½ cup sugar sugar, melted butter or margarine and melted • 3 cups milk Crust • 3 dessertspoons gelatin chocolate. Press firmly into greased cake tin and • 3 oz. shortening (melted) chill. • 2 tablespoons cocoa • 1½ cups crushed chocolate biscuits • Cheese Pie Filling 1 dessertspoon coffee essence • Whipped cream and extra chocolate Filling • 6 oz. pkt. semi-sweet cooking chocolate • 8 oz. pkt. cream cheese (softened) Mix crumbs, sugar, cinnamon and coconut. Add • 1 level tablespoon gelatine • ¾ cup light brown sugar melted butter and mix in. Press into bottom and • ¼ cup water • 1 cup heavy whipped cream sides of 9" greased tart plate. Bake in moderate oven • 8 oz. dark cooking chocolate • 1 teaspoon salt 8-10 minutes. Cool. Mix cornflour, sugar, salt, add • ½ cup sugar • 1 teaspoon vanilla enough milk to blend, then add remaining milk. Stir • 14½ oz. can evaporated milk (well chilled) • 2 eggs (separated) over heat, beat egg yolks, then add little hot mixture • 8 oz. pkt. cream cheese

48 | Desserts and Puddings God is love and through love alone man finds the joy that the saints have known. Combine biscuit crumbs and butter, mix well Chocolate Peppermint Pie Beat 8 oz. of cream cheese until softened, and press into the sides and base of an 8" spring pan. gradually beat in 14 oz. condensed milk. Melt 1 pkt. Chill well. Biscuit Crust Nestles Choc Bits over hot water. Reserve 15 for decoration. Blend into cheese mixture. Soften gelatine in water and dissolve over hot • 6 oz. plain sweet biscuits water. Coarsely chop chocolate and melt over hot • 3 oz. butter Dissolve over hot water 1 dessertspoon gelatine water, allow to cool. Beat the cream cheese and sugar • 2 tablespoons cocoa soaked in a tablespoon of water, add to cheese until light and fluffy. Gradually add the chocolate, mixture. Mix well. Pour into a prepared crumb crust. Crush biscuits. Place biscuit crumbs and sifted then the gelatine, mixing well. Chill until beginning Chill. cocoa into bowl. Add melted butter; mix well. Press to thicken. biscuit mixture over base and sides of pie dish. Beat cooled syrup mixture until thick and white, Whip the evaporated milk until stiff peaks form. Refrigerate while preparing filling. add lemon juice to taste and spread over top. Fold in the chocolate mixture and pour into the Filling chilled crust. Chill for several hours overnight. Chocolate Self-Saucing Pudding Decorate with swirls of cream. • 8 oz. cream cheese • 1 cup self-raising flour • Serves 8. ⅓ cup castor sugar • ¼ cup cocoa • 1 teaspoon gelatine • 1 oz. butter • Chocolate Meringue Pudding 2 tablespoons water • ½ teaspoon salt • 1 cup cream • ½ cup milk • 2 cups milk • ½ teaspoon vanilla • ¾ cup sugar • 1½ oz. semi-sweet chocolate • 4 oz. after-dinner mints • 1 teaspoon vanilla • 2 cups day-old bread in ½" cubes • 2 tablespoons wafer, extra • ¼ cup brown sugar • ¾ cup brown sugar • ¼ teaspoon salt Beat cream cheese and sugar in bowl until light • 2 tablespoons cocoa • 1 teaspoon vanilla and fluffy. Combine gelatine and water in bowl, • 1¾ cups hot water stand over saucepan of simmering water until • 2 beaten egg yolks Sift flour, salt and cocoa. Add sugar, mix well. Stir gelatine is dissolved; allow to cool. • 2 egg whites in milk, vanilla and melted butter, mix until smooth. • 3 tablespoons sugar Add gelatine mixture to cream cheese, beat until Spread evenly into greased oven-proof dish. • ½ teaspoon grated orange rind combined. Beat cream in bowl until solid peaks form, Combine brown sugar and sifted cocoa, sprinkle fold into cream cheese mixture with vanilla. Spoon Combine milk and chocolate in a saucepan, stir over top of pudding. Pour hot water carefully over into crumb crust. Place chocolate mints and extra over low heat until chocolate melts. Place bread the top. Bake in moderate oven 50 to 60 minutes. water in top of double saucepan over simmering cubes in a bowl and pour over chocolate mixture. water, stir until chocolate is melted. Swirl chocolate Serves 4. Add brown sugar, salt, vanilla and egg yolks. Mix mixture lightly through cream cheese filling. lightly to blend. Lightly grease casserole dish, fill Refrigerate until ready to serve. Decorate with with the pudding mixture, place dish in a shallow tin, whipped cream. pour hot water around dish to 1" depth. Bake at 350°F for 30 minutes. Remove from oven. Chocolate Pie Beat the egg whites until soft peaks form. Make a crumb base. Gradually add the sugar and beat until glossy. Fold in orange rind. Top pudding with meringue and bake Combine together in a small saucepan ⅓ cup further 10 minutes or until meringue is lightly sugar, ½ cup water and 1 teaspoon gelatine. Bring to browned. Serve with cream. the boil, simmer for three minutes. Allow to cool.

Hold fast to dreams, for when dreams go, life is a barren field, frozen with snow. Desserts and Puddings | 49 Coffee Cream Cheesecake Place sugar and water into saucepan, stir until Christmas Pudding dissolved, boil over medium heat until rich toffee • 6 oz. coconut biscuits colour. Pour into mould. • 8 oz. plain flour • • 3 oz. butter 2 oz. self-raising flour Crème • 8 oz. white breadcrumbs Filling • ¾ cup white sugar • 1¼ cups milk • ½ teaspoon nutmeg • ¾ cup sugar • ⅔ cup sugar • ½ teaspoon mixed spice • 1½ tablespoons gelatine • 1 teaspoon vanilla • ½ teaspoon soda and 1 tablespoon of • ¼ teaspoon salt • 4 eggs and 2 yolks treacle dissolved with 1 tablespoon of • 2 eggs • ½ cup cream boiling water • 1 cup milk • 2 oz. mixed peel Stir milk and sugar over low heat until dissolved. • ¼ pint cream • 10 oz. butter Mix in vanilla, beaten eggs and yolks, then cream • 1 tablespoon instant coffee powder • ½ teaspoon cinnamon and pour over caramel. • 1 lb. cream cheese • 1 tablespoon brandy • 10 oz. sultanas • 1 teaspoon vanilla Stand mould in a dish of water, bake in a barely • 10 oz. raisins • ¼ cup sugar (extra) moderate oven approximately one hour. Chill to • 10 oz. currants serve, loosen edge, dip mould into hot water and • 1 pkt. glace cherries Coffee Cream invert on to serving dish. • 1 pkt. almonds • ½ pint cream • 8 eggs • 1 teaspoon instant coffee powder Chocolate Mousse Beat butter and sugar to a cream, add well beaten • 1 teaspoon grated chocolate • 1½ tablespoons gelatine eggs and flour with spices, breadcrumbs, then add Mix all together. • 3 tablespoons hot water treacle and soda, fruit and lastly brandy. • 3 tablespoons cocoa Boil in a large damp cloth for six hours in a boiler Crush biscuits, add melted butter and press into • 2 tablespoons sherry or 1½ teaspoons of hot water. Hang in a dry place until wanted. Boil 8" spring form tin. Dissolve gelatine in water. Beat vanilla essence for two hours the day you are to use it. cream cheese and sugar, add eggs and milk. Mix • 1 can evaporated milk (well chilled) Brandy Sauce (serve On Christmas Pudding) well, add instant coffee, salt and dissolved gelatine. • ¾ cup castor sugar • 1 lemon Beat separately cream and vanilla and extra Sprinkle gelatine on to hot water and stir until • 1 orange sugar and fold into above. Pour into biscuit shell and thoroughly dissolved. Stir in the cocoa, sugar, sherry • ½ cup brown sugar allow to set. Decorate with coffee cream and grated or vanilla. Allow to cool. • ½ teaspoon cinnamon chocolate. • 1 tablespoon butter Whip the chilled evaporated milk until thick and • 1½ cups boiling water gradually add the cooled gelatine mixture, whipping Crème Caramel • 1 tablespoon cornflour continually until blended. • 1 tablespoon brandy Caramel Pour into a soufflé dish or individual moulds. Mix cornflour with juice, stir in sugar, cinnamon • ½ cup water Decorate with swirls of whipped cream and chopped and butter. Pour on boiling water and cook well. Add • ¼ cup sugar nuts or grated chocolate. brandy just before serving.

50 | Desserts and Puddings You will catch more flies with honey than with vinegar. Coconut Marshmallow Tart Custard Tart Golden Syrup Dumplings

Pastry Biscuit Pastry • 1 tablespoon butter Cream ½ cup sugar and ½ cup butter, add 1 egg, • 1 cup self-raising flour then 1½ cups self-raising flour, pinch of salt. Roll out, • 3 oz. butter • 1 cup water line pie plate and bake. • ¼ cup sugar • 1 egg • 1 egg • 2 tablespoons milk Coconut Filling • 1¼ cups plain flour • ½ cup sugar Beat half cup sugar and two egg yolks, then beat • ¼ cup self-raising flour • 1 tablespoon golden syrup 1 tablespoon butter and 2 tablespoons plain flour. • 1 tablespoon butter (extra) Mix both together, then pour into 2 cups boiling Beat butter until creamy, add sugar, beat until Rub butter into flour. Add milk to beaten egg and water, Stir over fire until thick, add ½ cup coconut, just combined. Add lightly-beaten egg gradually, add to flour to form a dough. Divide into balls and then pour into baked pie crust. beating well after each addition. Work in two-thirds of sifted flours with a wooden spoon, then remaining drop slowly into boiling syrup of — water, sugar, Marshmallow Topping flour with the hand. Turn on to lightly-floured board, butter and golden syrup. Boil approximately 20 Dissolve 1 tablespoon gelatine in ¼ cup boiling knead lightly until smooth, wrap in plastic food wrap. minutes. water and dissolve 1 cup sugar in ½ cup boiling Refrigerate 30 minutes before using. water. When cool combine mixture, add few drops Grasshopper Pie essence of vanilla and beat 10 minutes. Pour over Roll pastry to line greased 8" pie plate. Pinch • 1 pkt. chocolate ripple biscuits coconut and sprinkle with coconut. edges to decorate. Carefully spoon custard into • ½ cup butter (melted) pastry case. Bake in moderate oven 30 to 35 minutes. • 1 pkt. marshmallows Cuban Bananas After 15 minutes cooking time, sprinkle with nutmeg. • ⅔ cup milk • 2 bananas per person Do not over-cook; custard will firm as it cools. • 1 cup cream • Orange rind, grated • 2 tablespoons crème de menthe Custard • Cinnamon • 2 tablespoons crème de cacao • Sugar • 3 eggs • 2 oz. cooking chocolate • Butter • 1 teaspoon vanilla Crumb the biscuits in a blender and mix with the • Orange juice • 2 tablespoons sugar melted butter. Press on to the base and sides of a 7" • Curacao or rum • 2 cups milk spring form pan. Chill. Melt the marshmallows in the Peel and Split the bananas into halves and place • Nutmeg milk; cool. Whip the cream with the crème de menthe in 2 or 3 layers, according to need, in a casserole dish. and crème de cacao. Add to marshmallow mixture Beat eggs, vanilla and sugar together; heat milk On top of each layer sprinkle grated orange skin, and pour into pie crust; chill. When set, chop the to lukewarm, gradually stir into egg mixture. cinnamon and sugar. For 12 bananas, distribute a chocolate finely in the blender and sprinkle over the dessertspoonful of butter, cut into small pieces, top. through the layers. Sprinkle with curacao. Frogs in Ponds Cover the casserole and place in a 190°C oven for Good Sweet for Children 20 minutes. Remove and throw another good dash of curacao (use a warmed spoon) on to the bananas. Put Half set green jelly in small glass dishes then a match to the curacao soaked bananas, which must insert a chocolate frog with head sticking out in each. be kept very hot for good fireworks. Carry the dish, Add jelly beans cut in half on smarties to represent flaming, to the table. bubbles.

If your life is empty, why not put into it? Desserts and Puddings | 51 Hazelnut Cream Tart edge of filling. Place strawberry jam and brandy into Place prunes, cinnamon stick and water in saucepan, stir over low heat until just simmering; saucepan, bring to boil until tender. Remove stones, • ½ cup plain flour remove from heat, push through sieve. Brush chop prunes. Reserve three-quarters of a cup of hot • ½ cup ground hazelnuts strawberry jam over strawberries. prune juice. • Pinch salt If desired, decorate with whipped cream. • 2 tablespoons sugar Soften gelatine in extra cold water and dissolve • 1 egg yolk Italian Gelato by pouring on reserved hot prune juice. Combine • 2 oz. butter prunes and gelatine with all remaining ingredients, • • 1 tablespoon water 1¼ cups PURE icing sugar mix well and pour into three pint pudding mould. • ½ cup lemon juice Chill overnight. Sift flour, salt and hazelnuts on to board, make a • 3 cups water large well in centre. Put sugar in centre, make a well • 2 egg whites Jelly Apricot Cake in centre of sugar. Add softened butter, egg yolk and • ¼ cup pure icing sugar (extra) water. With spatula, work butter, egg yolk, water and • sugar together until creamy. Work in flour, using Put icing sugar, lemon juice and water into a 4 oz. biscuits cutting motion with spatula. With hand, work saucepan. Stir over low heat until sugar has • 2 oz. butter mixture together into a soft dough. Press dough out dissolved. Bring to boil, boil uncovered 15 minutes. Melt butter, crush biscuits and line base of 8" to cover base and sides of greased 9" flan tin. Prick Allow to cool. spring form tin. Spread with strawberry jam. base and sides, of pastry well. Refrigerate pastry. Pour into refrigerator trays and leave to freeze 30 minutes. Bake in moderate oven 15 minutes overnight. Make up half packet of sponge mix and bake on or until golden brown. Beat egg whites to firm peaks, gradually beat in top of biscuit mixture. Spread with strawberry jam. extra sifted icing sugar. Spoon in lemon mixture, When cold, top with custard. Cream Filling beat 5 minutes until mixture is smooth and white. • 4 egg yolks Return to freezer trays and freeze overnight. Custard • 2 tablespoons sugar Serve by itself as an ice or use it as a topping for • 1 pint milk • 1 teaspoon vanilla fruit. • 1¼ cups cream • 1 tablespoon sugar • 1 teaspoon gelatine Jellied Plum Pudding • 2 tablespoons custard powder • 2 teaspoons rum • 8 oz. prunes • 1 punnet strawberries Mix powder and milk to a paste, add to near • 2 cups water • 2 tablespoons strawberry jam boiling milk and sugar. When custard is cold, place • Small stick of cinnamon • 1 tablespoon brandy apricots over custard and cover with jelly. • 3 tablespoons gelatine Put egg yolks, sugar and vanilla in top of double • ½ cup cold water (extra) Jelly Whip saucepan, stir until combined; gradually beat in • 4 oz. chopped dried figs cream. Add gelatine, stir until combined. Place over • 3 oz. raisins • 1 red jelly simmering water, stir constantly until mixture • ½ cup sugar • 1 tin evaporated milk (well chilled) thickens, and lightly coats the back of a wooden • Juice of 3 oranges spoon. Remove from heat, immediately stir in rum. • Juice of 2 lemons Make jelly with 1 cup of boiling water, allow to Allow cream filling to become cold before • 3 tablespoons sweet sherry half set, then beat until frothy. Whip evaporated milk pouring into prepared pastry case. Refrigerate until • 2 oz. chopped glazed cherries until doubled in volume, add jelly and beat until filling is set. Arrange halved strawberries around • 2 oz. almonds combined. Pour into moulds and set in fridge.

52 | Desserts and Puddings A good listener is not only popular, but after a while he knows something. Jiffy Raisin Pudding Pour into prepared shell and chill to set. Lemon Cream Decorate with whipped cream and orange segments. • 2 tablespoons butter Remove from fridge some time before serving. • 3 eggs (separated) • 3 tablespoons jam • 1 cup granulated sugar • ¾ cup milk Lemon Chiffon Pie • 1 envelope plain gelatine • • ½ cup cold water 1 teaspoon bicarb. soda Crumb Crust • 1 cup self-raising flour • 1 cup cream (whipped) • Pinch of salt • 8 oz. plain sweet biscuits • Juice of 2 lemons • 2 oz. raisins (halved) • 4 oz. butter • Juice of 1 small orange • 1 teaspoon cinnamon • 1 teaspoon lemon rind (grated) In large saucepan, place butter and jam; bring • 1 teaspoon orange rind (grated) slowly to boil, stirring continuously. Dissolve bi- Crush biscuits to fine crumbs, combine with carb. soda in milk, add to saucepan. melted butter and cinnamon, press over base and Beat yolks and sugar until thick and lemon sides of 8" spring form pan. Refrigerate while coloured. Soften gelatine in cold water, then dissolve While still foaming, stir in sifted flour and salt— preparing filling. over hot water and stir into egg mixture. Add lemon this will result in a thin batter. Add halved raisins. and orange juices and rind, mix well. Chill until Turn into well-greased pudding basin, cover and Filling mixture begins to thicken. Beat egg whites until stiff. steam 1½ hours. • 2 tablespoons grated lemon rind Fold in whipped cream, then whites. Chill until set. Lemon Cheesecake • 1 tablespoon grated orange rind • 1 cup lemon juice Pie Shell • ¼ cup orange juice • 1 cup sugar • 8 oz. nice biscuits • 3 eggs (separated) • 4 oz. butter • 1 tablespoon gelatine Blend biscuits with melted butter and press into • 2 tablespoons water a pie plate. • 1 cup cream • Filling 1 tablespoon sugar (extra) Combine rinds and juices with sugar and lightly- • 6 oz. can evaporated milk (well chilled) beaten egg yolks in top of double saucepan. • 1 pkt. lemon jelly • ½ cup boiling water Soften gelatine in the water, add to mixture, stir • 1 tablespoon grated orange rind over low heat until sugar has dissolved and mixture • 8 oz. cream cheese has slightly thickened. • 2 tablespoons sugar Remove from heat, allow to cool; refrigerate until • ½ cup orange juice partially set. Beat egg whites until soft peaks form, Make up jelly with hot water. Set aside to thicken. gradually add extra sugar, beat until sugar has Beat cream cheese with sugar, gradually adding dissolved; fold gently into lemon mixture. orange juice and rind until fluffy. Beat chilled milk Whip cream until just thickened, fold through and when beginning to fluff, gradually add partly-set mixture. Pour into crumb crust, refrigerate until set. jelly, beating constantly until mixture is thickening. Then fold in cheese mixture, blending thoroughly. Decorate, if desired, with extra whipped cream.

What you laugh at tells plainer than words what you are. Desserts and Puddings | 53 Lemon Cream Pie juice, over hot water until thick, then beat until cold. Lemon Jelly Dessert Dissolve gelatine in water, fold into egg mixture with Crust softly whipped cream. Fold in stiffly beaten egg Two lemon jellies made with 4 cups water and let whites, pour into prepared dish. Chill until set. • 3 oz. butter (melted) cool until set like egg whites. • 1½ cups crushed chocolate biscuits Remove paper, decorate with extra whipped cream and nuts. Filling Beat 2 eggs with ½ cup sugar until thick—as for a sponge—then add 2 cups milk and the jelly mixture, • 1 pkt. lemon jelly crystals Lemon Delicious Pudding and beat all together; then add six sliced bananas (or • 1 cup hot water • 3 eggs (separated) passion fruit pulp or other suitable fruit) and allow to • 4 oz. pkt. cream cheese • ½ cup sugar set. Serve with ice cream. • ½ cup sugar • 1 oz. butter • 1 cup evaporated milk (well chilled) • 1 cup milk • ¼ cup lemon juice • ¼ cup self-raising flour Lemon Sweet • Thin slices lemon cut in quarters • ⅓ cup lemon juice Combine the biscuit crumbs and butter and • Pinch of salt One lemon jelly, dissolved in 1 cup boiling water. press into the sides of 9" pie plate. Chill. • ½ cup sugar (extra) Beat ½ cup sugar and 2 eggs, mix with 1 cup milk. Mix all together. The jelly cooks the eggs. Dissolve the jelly crystals in hot water. Cool but Beat egg yolks with half cup sugar until light and don't allow to set. Beat cream cheese and sugar until creamy. Beat in melted butter, milk, sifted flour, light and fluffy. lemon juice and salt. Maja Blanca Mais Whip the evaporated milk until it forms soft Beat egg whites until soft peaks form, add extra • peaks, add the lemon juice. Beat in the combined sugar gradually, continue heating until firm peaks 2 coconuts (grated) cream cheese and jelly mixture. Pour into crust and form. Fold into lemon mixture. Pour into greased • 2 cups sugar chill several hours. two-pint oven-proof dish or four in moderate oven 50 • 1½ cups cornstarch • 14 oz. can evaporated milk Decorate with lemon pieces and serve with to 60 minutes; cooking time is the same for large or • 14 oz. can cream corn whipped cream or ice cream. small puddings. Serves four. Lemon Cream Soufflé Add water to grated coconut and evaporated milk to make four cups. Combine milk with all other • 4 eggs Lemon Fluff ingredients and cook over slow fire until mixture • 4 oz. castor sugar • 1 cup cold water thickens. Pour mixture into a mould. Cool before • Juice and finely grated rind of 2 lemons • 1 tablespoon gelatine serving. • ½ oz. gelatine • 1 cup of sugar • ¼ cup water • Juice of 2 lemons • Chopped nuts Mars Chocolate Chiffon Pie • Extra whipped cream Bring slowly to the boil, then add 1 tablespoon of • ½ pint cream plain flour, blended with a cup of cold water. Boil for Crust few minutes. When realty cold, beat until white and Tie band of paper firmly around 4½-5" soufflé creamy. Leave aside in fridge, to set. dish, taking in about 2" above edge of dish. Oil • 1 pkt. chocolate ripple biscuits lightly. Beat egg yolks with sugar, lemon rind and Serve with thin custard or cream. • 3 oz. butter

54 | Desserts and Puddings We do not survive very long unless we hear someone say "I love you." Filling Separate eggs and beat whites stiffly. Gradually Crush biscuits, cream butter, orange rind and add sugar a little at a time (about 10 minutes). Beat sugar and honey, add the crumbs and use to line the • 1 cup milk well. Add vinegar and vanilla. Turn into pan and sides and bottom of 8" tin. • ¼ cup sugar bake in slow oven 100°C for two hours. Cool in oven Cream the butter, orange rind and castor sugar • 3 Mars bars and put on to a plate (top becomes bottom of together. Add the egg yolks, cornflour, cottage • 1 level tablespoon cornflour pavlova). Decorate. • 1 level tablespoon cocoa cheese sieved, and orange juice. Lastly, fold in the • 2 tablespoons water Orange Apricot Tango stiffly whisked egg whites. Bake for 1¼ hours at • 2 cups milk 325°F. Allow to cool in the oven. • • 1 teaspoon vanilla, rum or brandy to taste 2 oz. butter Decorate with sieved icing sugar and mandarin • 3 egg whites • 4 oz. brown sugar oranges. • 1 level tablespoon gelatine • 1 lge. can apricot halves • 1 orange (rind and juice) Overnight Pudding (Steamed) For the crust, crush biscuits into fine crumbs and • 1 tablespoon custard powder blend with melted butter. Press into the base and • 1 orange cake mix • 1 cup boiling water sides of an 8" spring form pan. Chill. • 1 tablespoon butter Melt butter, spread over the base of 9" sponge • ½ cup sugar Place the one cup milk, sugar and chopped Mars tin. Sprinkle with brown sugar. Drain apricots, • 1 teaspoon carb. soda bars in a saucepan and stir over heat until Mars bars reserving syrup. Arrange apricot halves in tin, cut • 1 lge. cup plain flour are melted and the mixture is smooth. Blend side up. Make cake mix as directed. Pour over • Little spice, ginger, nutmeg and cinnamon cornflour and cocoa with a little of the remaining apricots. Bake in moderate oven 30-35 minutes. • Lemon essence cold milk. Add orange juice and rind to apricot juice. Heat • 1 cup raisins or other fruit Blend hot mixture into it, return to pan and stir and thicken with custard powder mixed to a paste Mix sugar, soda and butter with boiling water, over heat until simmering. Soak gelatine in the with a little of the juice. Cook two minutes. Turn out then add fruit and dry ingredients. A rich dark brown water, add to the pan and stir until dissolved. cake, and serve with orange apricot sauce. pudding and can be mixed the day before if Remove from the heat and blend in remaining cold necessary. Boil three hours. milk. Strain into a bowl and add vanilla and brandy Orange Cheese Cake or rum to taste. Chill until beginning to thicken. • 6 oz. biscuits Beat egg whites until stiff but not dry and fold • 2 oz. butter lightly into the mixture. Pour into the crust and chill • 1 tablespoon honey until set. • Grated rind of one orange • 2 oz. castor sugar Marshmallow Pavlova Filling • 6 eggs • 1 large cup castor sugar • 2 oz. butter • 1 teaspoon vanilla • Grated rind of one orange • 1 teaspoon white vinegar • 3 oz. castor sugar • 2 eggs (separated) Grease 8" spring form pan with butter and rinse • 1 oz. cornflour under cold tap. Turn upside down to drain whilst • 12 oz. cottage cheese beating mixture. • 2 tablespoons orange juice

Nothing makes a marriage rust like distrust. Desserts and Puddings | 55 Passion Fruit Delicious Passionfruit Filling Place all ingredients in a mixing bowl, beat for 15 minutes. Mark 7-8" circle on paper, foil or plate, • 2 oz. butter spread mixture on circle. Cook in a 205°C oven for 10 • ½ cup castor sugar • ½ cup sugar minutes near top of the oven, then one hour on 100°C • 2 oz. butter • ¾ cup water • ⅓ cup self-raising flour near bottom. Fill centre with cream and fruit in • ¼ cup lemon juice season. • 2 eggs (separated) • 2 tablespoons cornflour • Pinch of salt • 3 passionfruit Pavlova • 1 cup milk • 1 teaspoon gelatine • 4 to 6 passion fruit • 1 tablespoon water (extra) Eight egg whites, pinch of salt beaten stiffly. Beat in few drops of vanilla, 2 teaspoons vinegar, ½ • 1 egg yolk Cream butter and sugar, add sifted flour and salt. teaspoon cream of tartar, beat in 13½ oz. castor sugar, Mix beaten egg yolks and passionfruit pulp together, Combine butter, sugar, water, cornflour and 2 teaspoons cornflour sifted until just mixed. stir into first mixture. Gradually add milk, then fold lemon juice in saucepan, blend well. Stir over Cook at 300°F for two hours. in egg whites which have been beaten to soft peaks. medium heat until sauce boils and thickens slightly. Pour into greased oven-proof dish, stand in shallow Remove from heat. Soften gelatine in extra water, Pavlova pan of hot water. Bake in moderate oven 30 to 40 add to filling, stir until gelatine has dissolved. Stir in minutes. passionfruit pulp and lightly-beaten egg yolk, mix • 12 egg whites well. Allow to cool. • 3 cups sugar Serves 4. • 1 teaspoon vinegar Topping • 2 teaspoons vanilla Passionfruit Mallow Pie • 1 egg-white • 5 heaped tablespoons cornflour • 1 teaspoon gelatine Beat egg whites until thick and frothy, gradually Pastry • ½ cup water adding sugar. Beat until sugar has dissolved, then • 1 teaspoon lemon juice add vinegar and vanilla. Beat for one minute, fold • 1½ cups plain flour • ½ cup castor sugar • Pinch of salt cornflour in by hand. Bake on top of cake tin 13" x 8" • 4 oz. butter Soften gelatine in water, dissolve over hot water; on tin-foil for two hours. When cool turn upside • 1 egg yolk allow to cool; add lemon juice. Beat egg white until down and decorate. firm peaks form, gradually add gelatine mixture, • 1 to 2 teaspoons water This recipe could be halved or will make several beating on high speed of electric mixer; then • 1 teaspoon lemon juice small ones. gradually add sugar; continue beating until sugar Sift flour and salt into bowl, rub in butter until has dissolved, and mixture is thick, white and fluffy. Pears Flambé mixture resembles fine breadcrumbs. Mix in lightly- • beaten egg yolk, lemon juice and water. Turn on to Pavlova: Quick-and-Easy with ¾ cup sugar • lightly-floured surface, knead lightly. Roll pastry to Marshmallow Centre 1½ oz. butter fit 9" pie plate. Prick base and sides. Refrigerate 30 • Juice of one orange • 4 egg whites minutes. • 14 oz. can pear halves (reserving liquid) • 1½ cups castor sugar • 4 tablespoons brandy for flambé Bake in moderately-hot oven 12 to 15 minutes, or • 1 teaspoon cornflour • ½ cup syrup until cooked; allow to cool. Spread cooled filling into • 1 teaspoon vinegar • 4 tablespoons pear liqueur pie case, spoon or pipe topping over evenly. • ½ teaspoon vanilla • Vanilla ice cream (or cream) Refrigerate until set. • 4 tablespoons boiling water • ¼ cup slivered almonds (browned)

56 | Desserts and Puddings An upright man can never be a downright failure. In a large frypan combine sugar and butter. Heat which have been dipped in lemon juice to retain their egg whites stiffly and gradually whisk in 3 oz. of the gently over a medium gas flame until caramelised. colour. Sprinkle fruit with a little sugar, pour brandy remaining sugar and the pineapple cheese. Stir in juice, syrup and pears slowly. Simmer gently over. for five minutes. Add liqueur and cook for a further When beginning to set, pile into the biscuit Cover bowl, let stand at least 30 minutes. Pile five minutes. crumb shell and chill. To serve, remove flan ring, and fruit into pineapple shells. Spoon ice cream over, decorate as required with whipped cream. To serve — place pears and liqueur in a serving cover with meringue, spreading meringue to edges dish with scoops of ice cream and almonds sprinkled of pineapple. Place in hot oven 233°C for five Pineapple Cream Sweet on top. Flambé with warmed brandy. Serve minutes, to tint meringue. Serve at once. • immediately. 1 lemon jelly Meringue • Small tin pineapple pieces • ½ pint cream Peppermint Dessert Beat egg whites and salt, gradually add sugar • 1 cup Carnation milk and beat until dissolved. Drain juice oft pineapple, make up to a cup of • 1 pint whipping cream juice with water. Bring to boil. Add lemon jelly • 4 teaspoons peppermint flavour Pineapple Chiffon Flan crystals. Stir until dissolved, then add 1 cup cold • 48 marshmallows water. Place in fridge and allow to three-quarters set. For Flan Crust • ¼ teaspoon green food colouring Whip cream, whip jelly, then combine and whip • 30 chocolate cream filled cookies • 8 oz. sweetmeal biscuits together. Stir in pineapple, pour into mould, allow to set in fridge. Melt Carnation milk and marshmallows in • 1 oz. castor sugar (optional) • 4 oz. butter (melted) double boiler, stir occasionally and cool. Pineapple Marshmallow Dessert Whip cream, peppermint flavour and food For Filling • 1 pkt. white marshmallows colouring together. Fold this into cooled • • 1 tablespoon gelatine marshmallow mixture. Crush cookies finely. Place 4 tablespoons water • 1 pint whipped cream cookie crumbs into medium size cake pan and pat • 3 large eggs (separated) • down firmly. Spread filling over crumbs and sprinkle • 15 oz. can drained crushed pineapple (or 1 small tin crushed pineapple top with grated chocolate. Refrigerate several hours pulp of 4 passion fruit) • ½ cup sherry • Whipped cream for decoration before serving. Soak marshmallows (cut in four) in sherry for • 2 oz. cream four hours. Dissolve gelatine in boiling water (¼ Pineapple Alaska • 2 level teaspoons powdered gelatine cup), add to pineapple and marshmallows; then add • 6 oz. castor sugar • 1 large pineapple whipped cream. Freeze for 2 hours. • Grated rind and juice of 1 lemon • Fruit in season (strawberries, bananas, • 8 oz. soft cream cheese passionfruit, etc.) • Ice cream Crush biscuits and blend crumbs with melted • ¼ cup brandy butter and sugar. Press firmly into base of loose- • 2 egg whites bottomed tin. Pour water into cup and pour gelatine • Pinch of salt over. Beat egg yolks and 2 oz. of sugar until pale, add • ½ cup sugar pineapple/passionfruit and lemon rind and juice. Cut pineapple in half, lengthways, including the Turn into saucepan and cook without boiling, green top. Remove fruit from shells and cut fruit into until thick. Blend in the soaked gelatine, cream wedges put into basin. Add any fruits in season cheese and cream. Cool to the point of setting. Whisk

Feeling the capacity to care is the thing which gives life its deepest significance. Desserts and Puddings | 57 Pineapple Meringue Plum Pudding froth, fold in the sugar and cover the apples with this meringue mixture. Dredge with castor sugar, and • 15 oz. tin crushed pineapple • 2 oz. whole or ground almonds cook in oven at 350°F until the meringue is pale • 2 oz. sugar • ¾ lb. raisins golden-brown. • 2 oz. flour • ½ lb. sultanas • ½ cup milk • 2 oz. orange and lemon peel Profiteroles • ½ teaspoon vanilla essence • 4 oz. plain flour • 1 cup water • 2 oz. butter • Good pinch of salt • 2 oz. butter • ¼ teaspoon salt • ½ teaspoon mixed spice • 1 cup plain flour • 2 eggs • ½ teaspoon ground nutmeg • 3 large eggs • 4 tablespoons sugar • 5 oz. butter • Pinch of salt Cream butter and sugar, add salt, work in flour. • 4 oz. soft white breadcrumbs Sift flour, put water, butter and salt in saucepan Heat milk and pour into butter mixture. Beat in the • 4 oz. brown sugar and bring to boil, stirring until butter has melted. egg yolks and vanilla essence and cook mixture • 3 eggs Add flour all at once, stir vigorously with wooden slowly for two minutes, stirring constantly. Add • 3 tablespoons brandy spoon until mixture is thick. When mixture leaves crushed pineapple, stir over heat till thickened. • ¼ pint milk sides of saucepan and forms a smooth ball, remove pan from heat and cool. Beat in eggs, mixing well. Pour mixture into greased oven-proof dish. Beat Grease pudding basin. Blanch and Chop Bake in hot oven 10 minutes, reduce heat to egg whites until stiff, gradually add castor sugar to almonds, cut fruit and peel into uniform pieces. Sift moderate and bake a further 20 minutes. make a meringue consistency. Pile meringue over the flour with the salt and spices; rub in the butter When cool, fill with whipped cream, pile one on pudding and bake in a moderate oven (350°F) until and add the sugar, fruit and nuts and breadcrumbs. top of the other to form a pyramid and pour golden brown. Delicious either hot or cold with Add beaten eggs, brandy and milk. Pour this into dry chocolate sauce over. cream or ice cream. mixture, blending well. The mixture will be soft. Chocolate Sauce Pineapple Ripple Sweet Pommes Meringues A L'abricot • 3 oz. milk chocolate • • 15 oz. tin crushed pineapple • 2 lb. lge. cooking apples ½ cup whipped cream • ¾ cup orange juice • 6 oz. butter Break up chocolate and put in saucepan with ¼ • 1 cup sugar • 3 oz. castor sugar cup water, melt over very low heat, when smooth add • 1 pkt. pineapple or lemon jelly • 2 tablespoons apricot jam ½ cup whipped cream. Place in fridge for a few • 1 tin evaporated milk (chilled) minutes to thicken. • 1 dessertspoon gelatine Meringue Pumpkin Pie • ½ lb. chocolate ripple biscuits • 3 egg whites Heat orange juice and sugar until just on boiling • 6 oz. castor sugar • 6 oz. pastry (shortcrust or rough puff) • 1½ cups steamed pumpkin point. Add jelly and gelatine softened with orange To prepare the apples, cut each into four, peel, juice. Stir well until dissolved, add tin of pineapple • ¾ cup brown sugar remove core and pips and cut into sections about ¼" • ½ teaspoon salt and set aside to cool. Beat milk until thick, gradually thick. Put them in a small frying pan with the butter add cooled jelly mixture. • Juice and grated rind of 1 lemon and castor sugar and cook them for 15 minutes, • ½ teaspoon ground ginger Crush biscuits, use ¾ to cover bottom and sides shaking and turning them all the time. Add the • ¼ teaspoon powdered cloves of bowl. Pour pineapple mixture into biscuits and top apricot jam and heat until this is melted over the • 1 cup milk with remainder of biscuit crumbs. When set, cover apples, then pile up the apples to form a dome in a • 2 eggs with whipped cream. shallow fire-proof dish. Whip the egg whites to a stiff • 1 teaspoon cinnamon

58 | Desserts and Puddings Hope sees the invisible, feels the intangible and achieves the impossible. Roll out pastry and line pie plate. Mash pumpkin Rose Fruit Salad Divide mixture evenly into eight individual through a sieve, add eggs (lightly beaten) and all greased oven-proof cups, filling them about three- other ingredients. Place mixture in pie plate, bake at • 2 tablespoons sweet sherry quarters full. Let rise again 10 minutes. Bake in hot 400°F for 15 minutes, reduce heat to 350°F and bake • 2 eggs oven 15 minutes until well risen and golden. a further 45 minutes. The centre may stilt look soft • 1 oz. butter Drop babes into hot sauce. Serve with cream. but will set as it cools. Serve with whipped cream, ice • 1 can cherries or 1 lb. pitted cooked cherries cream or a slice of cheese. • 2 oranges (Babas can be prepared in advance and re- • 4 oz. marshmallows pink or white heated in the hot sauce.) Quick and Easy Plum Pudding (No • 2 oz. sugar Serves 4. Eggs) • 1 tin pineapple pieces • ½ pint cream Apricot Rum Sauce • 1 cup self-raising flour • 2 tablespoons pine juice • 2 16 oz. cans apricot nectar • 2 cups sugar • 1 teaspoon mixed spice Place butter, eggs, sugar, syrup and sherry in • 1½ tablespoons lemon juice • 1 cup milk double saucepan over hot water. Cook until thick, • • 1 large cup mixed fruit stirring all the time. Allow to cool, stir in drained ¼ cup rum • 1 tablespoon butter cherries, drained pine pieces, orange segments and Combine in saucepan the apricot nectar and • 3 tablespoons sugar pieces of marshmallow. Fold in whipped cream. sugar; stir over low heat until sugar dissolves. Bring • 1 teaspoon carb. soda to boil, boil rapidly 5 minutes. Remove from heat, stir To trim, use pink rose petals dipped in egg white in lemon juice and rum. Place milk, fruit, butter, sugar in saucepan and and castor sugar. bring to boil. Remove from heat and stir in carb. soda. Rum Cake Stir well together, then add flour and spice. Mix well. Rum Baba Line a basin with golden sponge, sprinkle Steam for two hours. • ½ oz. compressed yeast (or 1 teaspoon dry sponge with rum. active yeast) Quick Delicious Sweet • 2 teaspoons sugar Put into a saucepan 2 dessertspoons cocoa, ½ • ¼ cup milk cup sugar, ¼ cup milk and 4 egg yolks. Cook until Whip cream, fold in cut marshmallows, • 2 cups plain flour thick like a custard, put aside to cool. strawberries, passionfruit and bananas. Chill and • Pinch of salt Cream 1 cup of castor sugar with ½ lb. butter, add serve. • 3 eggs to custard mixture and mix well; add ½ cup of rum • 1 oz. butter and fold in 4 well beaten egg whites. • 4 oz. butter (extra) Quick Sponge Roly-Poly Place in centre of sponge and cover with sponge. • 1 tablespoon currents Place a plate on top of the sponge and put it in the Cream together 1 tablespoon butter and 2 • 1 tablespoon sultanas refrigerator overnight. Next day, turn out, cover with tablespoons sugar. Add 1 egg, beat and then add 1 cream, grated chocolate and whole almonds. cup self-raising flour. Combine yeast, sugar and lukewarm milk; mix well. Sift flour with salt, make well in centre, add Roll out on a floured board. Spread with jam and yeast mixture and well-beaten eggs, mix well. Dot roll up. Put 1 cup of milk in a pie dish in the oven and surface with 1 oz. softened butter, cover, put aside in when boiling, add the roll. It should absorb nearly all warm place until doubled in bulk (approximately 40 the milk. Put back in oven for 20 minutes in quick minutes). Mix in fruits and extra softened butter, oven. Serve from dish with custard sauce. knead well.

There is plenty of heavenly music for those who are tuned in. Desserts and Puddings | 59 Rum and Coffee Pavlova Serves 8. Serve warm with ice cream, whipped Strawberry Charlotte Russe cream, vanilla custard, or alone. • 4 egg whites • 3 oz. pkt. strawberry jelly • • 8 oz. castor sugar Simple Plum Pudding ¼ cup sugar • 1¼ cups boiling water • Pinch of salt • 2 cups plain flour • 1 cup miniature marshmallows (or larger • 1 rounded dessertspoon cornflour • 2 eggs ones cut up) • 1 teaspoon vinegar • 6 tablespoons butter • ¼ cup sugar (extra) • 1 teaspoon coffee essence (unsweetened) • • 2 cups fresh strawberries (or 10 oz. pkt • 1 teaspoon sherry 6 tablespoons brown sugar • 2 large cups mixed fruit and peel frozen strawberries) • ½ pint cream • 2 tablespoons lemon juice • 2 teaspoons mixed spice • 1 teaspoon rum • 2 egg whites, unbeaten • 2 tablespoons brandy • ½ cup cream Add pinch of salt to egg whites and whip until • 2 small teaspoons carb soda dissolved in • Small jam rolls stiff. Gradually add sugar and beat until very stiff. 1½ cups milk Fold in cornflour, vinegar, coffee and sherry. Pile on Dissolve strawberry jelly and ¼ cup sugar in the to toil on oven slide. Shape into round. Bake in oven Mix all well together and put in a well scalded boiling water. Stir in marshmallows and leave to at 300°F, reset to 200°F for 1½ hours. Fill with and floured cloth and boil for 4 hours. cool. whipped cream flavoured with rum and coffee. Crush strawberries and add other ¼ cup sugar (if Decorate with grated chocolate. Steamed Chocolate Sauce Pudding using frozen strawberries, omit sugar). Add fruit mixture to cooled jelly, together with lemon juice and • 1 oz. shortening You may use 1 bare teaspoon instant coffee in egg whites. Chill until partially set, then beat until pavlova mixture and ½ teaspoon in cream. • 1 egg fluffy. Whip cream and fold into jelly mixture. Temperature is for electric oven. • 1 cup self-raising flour Cut jam rolls into ½" slices, and arrange evenly • ½ cup milk around sides and bottom of an oiled 3-quart bowl (a • Saucy Hot Fudge Pudding ½ teaspoon salt deep bowl is better than a shallow one). Carefully • 1 dessertspoon cocoa • 1 cup self-raising flour spoon mixture over cake slices. • ½ cup castor sugar • ⅔ cup sugar Chill overnight and turn out on to a large plate. • Vanilla • 2 tablespoons cocoa Serves 8-10 people. • ½ cup milk Sauce • 2 tablespoons melted butter Strawberry Cream Pie (flan Tin) • ½ teaspoon vanilla • 1 dessertspoon cocoa • ½ cup sugar • 4 oz. biscuits • Sauce • 1½ cups boiling water 2 oz. butter • 4 oz. cream cheese • 1 cup raw sugar Cream shortening and sugar, add eggs, fold in • ½ cup sugar • 2 tablespoons cocoa sifted dry ingredients alternately with the milk and • 1 teaspoon vanilla • 1½ cups boiling water vanilla; pour into basin, sprinkle with sugar and • 3 eggs cocoa and lastly pour over boiling water. • ½ cup cream Sift flour and cocoa, add sugar. Stir in milk, • ½ cup milk melted butter and vanilla; mix well. Pour into Cover basin and steam for 1½ hours. A rich • Strawberries greased dish. Combine sauce ingredients and pour chocolate sauce will be made under pudding • ¼ cup strawberry jam over with rich chocolate sauce underneath. mixture. • 1 tablespoon water

60 | Desserts and Puddings Life is not an illness for which we must seek a cure. Crush biscuits, mix melted butter. Prepare the suet and then add alt ingredients together and mix well. Add the liquid and put into Beat cheese, add sugar, add eggs one at a time, storage jars. Keep in cool cupboard or refrigerator add milk, cream, vanilla. Mix well, bake in a moderate until required. oven (325-350°F) 45 minutes. Decorate with strawberries. Stir jam and water Wonder Pudding over low heat, sieve, glaze strawberries. • 2 tablespoons sugar • 2 cups breadcrumbs Strawberries Deluxe • 2 cups mixed fruit • 2 bananas • 1 pkt. marshmallows • Juice and rind of half a lemon • ½ pint cream • ¾ cup warm milk • 3 punnets of strawberries • 1 teaspoon soda • 4 passion fruit • Port wine Mash bananas, dissolve soda in milk. Mix all • Nuts for decoration together, place in a greased bowl, cover and steam 3 hours. Cut marshmallows into pieces and place in bowl. Pour over port wine and soak overnight at least 12 hours, turning occasionally. Mix marshmallow mixture with passionfruit and strawberries which have been cut (1 strawberry for each serving having been reserved for decoration). Spoon into individual dishes and decorate with strawberry and crushed nuts. Sweet Fruit Mince • 6 oz. beef suet • 12 oz. moist brown sugar • 4 oz. mixed peel • 1 lb. currants • 1 lb. raisins • 1 lb. sultanas • 4 fl.oz. brandy or sherry or white wine vinegar • ½ teaspoon salt • ½ teaspoon cinnamon • ½ teaspoon mace • ½ teaspoon ground cloves • ½ teaspoon nutmeg • Grated rind and juice of lemon

The world's most unsatisfied hunger is hunger for appreciation. Desserts and Puddings | 61

Cakes, Biscuits, Slices and Breads Afghans Angel Food Cake Beat butter and sugar to a cream, add egg, then water and flour. • 6 oz. butter • 12 oz. egg whites—1½ cups Roll out thin and cut into rounds, put a teaspoon • ¾ cup of sugar • 1½ teaspoons cream of tartar of cold stewed apple on one round and another • 1½ cups of self-raising flour • ¼ teaspoon salt round on top. Put on a greased slide and bake in • Vanilla essence • 1½ teaspoons vanilla essence 375°F oven. • 2 handfuls of Rice Bubbles or Cornflakes • ½ teaspoon almond essence • 2 tablespoons of cocoa • 7 oz. castor sugar When cold, ice with lemon icing and sprinkle • 6 oz. castor sugar with coconut. Cook 15 to 20 minutes; leave on tray till cold, • 4 oz. plain flour then ice with chocolate icing. Apricot Loaves Pre-heat oven to 375°F. Cream butter and sugar, than vanilla, cocoa, then Two small or 1 large loaf. Oven temperature flour, either Cornflakes or Rice Bubbles last. Sift flour with the 7 oz. castor sugar, three times. 350°F Cooking time, 50-60 minutes. In a large mixing bowl (warmed), beat egg whites till Boston Cream Pie (American) foamy. Add cream of tartar, salt and essences; beat • ½ cup brown sugar • 1 cup chopped uncooked dried apricots • 5 eggs till soft peaks form. • 1 cup milk • 1 cup sugar Gradually beat in the 6 oz. castor sugar until stiff • 1½ cups self-raising flour • 1 teaspoon grated lemon rind peaks form. Sift in one-quarter of the flour-sugar • 2 oz. melted butter • 1 dessertspoon lemon juice mixture over the whites and fold in. Fold in the • 1 teaspoon salt • 3 tablespoons plain flour remaining flour-sugar mixture, mixing one-quarter • ¾ cup rolled oats • ⅛ teaspoon cream of tartar at a time. • Grated rind of 1 orange • ½ pint cream Put mixture into an ungreased 9" angel food pan • 1 beaten egg Separate whites from yolks of eggs, beat yolks and cut through gently with a knife. Bake for 35-45 If apricots are very dry, use 1½-2 cups milk. lightly, gradually beat in ½ cup of the sugar. Mix minutes. Combine apricots, brown sugar and milk in a together lemon rind and juice, stir in 1 tablespoon of When cake is cooked it will spring back when small basin. Sift flour and salt, blend in oats and water and beat into the yolks thoroughly. Fold in the lightly touched. Invert pan until cake is cold. Run a orange rind. flour until completely blended. Beat the whites with knife around the edge of tin, give a sharp tap on table cream of tartar until foamy, gradually beat in rest of and cake will remove easily. When cold, cut in half Add egg, melted butter and apricot mixture and sugar, continue beating until very stiff. Gently fold and sandwich together with ½ pint whipped cream stir till just blended. Pour into prepared tins and yolk mixture into whites. Turn into two greased 8" and small tin of drained crushed pineapple. Cover bake. Cool on cake cooler. Serve with butter. sandwich tins, and bake in a moderate oven for 25 with cream and decorate with walnuts. minutes. Leave in tin for 5 minutes and turn out. Apricot Pasties When cold, sandwich together with whipped cream. Apple Cakes • 4 oz. cream cheese Icing • ½ lb. butter • ½ teaspoon vanilla Put 1 cup of icing sugar, 1 dessertspoon cocoa • 1 egg • 1½ cups plain flour and 1 teaspoon butter into pan, mix to a stiff paste • ½ lb. self-raising flour • 4 oz. almond flakes with cold water, stir over low heat until mixture will • 2 tablespoons sugar • 2 oz. butter pour readily with a spoon. Quickly pour over top of • 2 tablespoons water • 2 tablespoons sugar cake and allow to drizzle down sides. • Vanilla • 1 egg (separated)

64 | Cakes, Biscuits, Slices and Breads A quiet tongue shows a wise head. Cream cheese, butter, vanilla and sugar until Banana Caramel Cake top of cake. Cook moderate oven 1 hour. This makes light and fluffy. Add egg yolk, beat well. Add sifted 4 sandwich tins or 1 baking dish. flour, mix to firm dough. Refrigerate 15 minutes. Caramel Split open and butter. Roll dough out thinly on floured board, cut into • 1½ oz. butter circles with 2½" scone cutter. Spoon a teaspoon of • 3 dessertspoons brawn sugar Boiled Fruit Cake • ½ cup sultanas filling into centre of each circle, brush edges with • 1 cup sugar • 2 bananas lightly beaten egg white, fold to half, pinch edges • 1 cup water • 1 teaspoon lemon juice together. Brush top with egg white and sprinkle with • 1 lb. mixed fruit almonds. Bake in a hot oven for 5 minutes, reduce Make caramel by melting butter and sugar • 2 oz. mixed peel heat to moderately hot, bake a further 7 to 10 minutes together in saucepan. Pour into base of a 9" cake tin. • 1 teaspoon nutmeg or until golden brown. When cool, dust with sifted Sprinkle sultanas over the caramel, slice bananas • 1 teaspoon bicarb. soda icing sugar. over and sprinkle with lemon juice. • 4 oz. butter Filling Cake • 1 cup self-raising flour • 1 cup plain flour • • 4 oz. dried apricots 4 oz. butter • 2 beaten eggs • ¼ cup sugar • 1 cup brown sugar • ½ cup water • 2 eggs Place sugar, water, fruit, peel, nutmeg, soda and • 1 tablespoon brandy • 1½ cups self-raising flour butter in saucepan and stir them until boiling. Allow • ½ teaspoon vanilla to cool 5 minutes. Add egg, sift flours, add to other Put apricots and water in a saucepan, simmer • Pinch of salt ingredients and mix thoroughly. covered 10 minutes, add sugar, stir until dissolved. • 2 tablespoons milk Place in 7" square or 8" round greased, lined tin Simmer, covered, further 10 minutes. Put apricots and bake 350°F for 1 hour. Allow to stand in tin for 15 and liquid in blender, blend until pureed. Add Cream butter and sugar together, beat eggs in minutes, then turn on to cake cooler. brandy. Cool. one at a time. Sift flour and salt together. Add to mixture alternately with milk and vanilla. Beat well, Banana Cake (for use in vitamiser pour over caramel and bananas. Bake in moderate only) oven 350°F for 30-35 minutes. • ½ cup butter Beer Cake • 2 eggs • 4 cups self-raising flour • ¼ cup sour milk • 3 eggs • 1 cup sugar • 2 cups sugar • ½ teaspoon salt • 2 cups beer • 3 small over-ripe bananas • ¼ lb. melted butter • 2 cups self-raising flour • ½ cup sultanas • 1 teaspoon vanilla Prepare cake mixture as normal. Mix all except flour in vitamiser, fold in flour, Topping place in greased and lined 8" tin. 30 minutes in moderate oven. Ice with lemon icing, with coconut ¼ lb. butter, crumbled with ¾ cup sugar, 1 cup on top. coconut, nutmeg, 2 tablespoons plain flour. Put on

An ounce of fact means more than a ton of argument. Cakes, Biscuits, Slices and Breads | 65 Boiled Fruit Cake Cheese Cake Cherry Cheese Filling • 1½ cups self-raising flour Line a spring form tin with biscuit paste (packet • 1 can condensed milk • 1½ cups plain flour Marie biscuits, crushed, and ¼ lb. butter). Press into • 2 4 oz. pkts. cream cheese • 1½ cups cold water (1 cup water and ½ cup tin, place in fridge to set. • ⅓ cup lemon juice sherry optional) • ½ teaspoon vanilla Filling • ¼ lb. margarine or butter • 1 can cherries • 1 cup raisins 1 tin Carnation milk (chilled), 1 lemo n jelly • 1 tablespoon sugar • 1 cup sultanas crystals made up with ⅔ cup water, ⅓ cup lemon • 1 tablespoon cornflour • 1 cup currants juice, grated rind 1 lemon, ½ lb. Philadelphia cream • 1½ cups sugar cheese, ¾ cup castor sugar. Beat cheese 10 minutes, add condensed milk, • 3 teaspoons mixed spices beat 15 minutes, then add lemon juice and vanilla. Cream cheese and sugar, add lemon rind. Whip • 1 teaspoon carb. soda Pour over base. Drain cherries, remove stones. Add Carnation milk, add cheese and sugar (creamed). • 2 eggs sugar and cornflour to cherry juice, cook slowly and Add jelly, cool. Pour into tin and chill in fridge. Serve • 1 tablespoon syrup (or treacle or honey) stir until thickened. While hot, pour over cheese. with cream. Boil all ingredients with exception of flours and Decorate with the cherries, refrigerate. Cut into small eggs and bi-carb. soda. When boiled, two minutes Cheese Scones squares. only, cool a little, then add flours with soda and lastly, well beaten eggs. Pour into well-greased and • 1 cup of self-raising flour Cherry Ripe Slice papered 1 lb. tin and bake at 205°C for 1 hour and • Good pinch of salt 180°C thereafter (don't have oven too hot, as cake • 1 cup tasty cheese • 1 lb. malt biscuits burns on top very easily). Test from time to time as • ½ cup milk • 3 oz. copha often cake is cooked in 1½ hours. The top of the cake • 1 egg • 2 oz. chopped glace cherries should be covered with newspaper after about half Bake in oven 375°F to 400°F. • ½ lb. coconut an hour. • 1 teaspoon cochineal Caramel Fruit Squares Cherry Cheese Squares • ¾ cup evaporated milk • 1 tablespoon castor sugar • 4 oz. butter • 2 oz. butter • ½ teaspoon vanilla essence • 4 oz. brown sugar • 2 tablespoons castor sugar • 4 oz. self-raising flour • Pinch of salt Grease an 11" by 7" shallow tray and place a layer • ½ cup chopped walnuts • ⅜ cup self-raising flour of biscuits in the base. Melt the copha and mix into • ½ cup chopped dates or sultanas • ⅜ cup plain flour the remaining ingredients, blending thoroughly. • 1 egg • 1 teaspoon vanilla Spread over the layer of biscuits. Top with another • 1 dessertspoon coconut • 1 egg layer of biscuits, pressing firmly into the mixture. • Vanilla Cream butter and sugar, gradually beat in egg Ice with a chocolate icing and when set, cut into Melt butter and sugar together in a saucepan and vanilla, beat well, Sift flours and salt together, small pieces for serving. over low heat. Remove from heat. Beat well. Cool, stir into creamed mixture. Turn on to floured board, then beat egg, add to sugar and butter. Add vanilla, knead slightly. Chill half-hour. Roll out to about one- coconut, fruit and nuts. Mix thoroughly. Place in eighth inch thickness. Place in lightly greased 7" x 11" Chi on Cake greased sliced tin. Bake in moderate oven 20-25 tin, prick well and bake in moderately hot oven 15 minutes. While warm, cut into squares. Cool in tin. minutes. Make a crumb crust in the usual way.

66 | Cakes, Biscuits, Slices and Breads There are no limitations to the self ecept those you believe in Filling pieces (do not crush) and add to mixture. Press finely Chocolate Crunch and evenly into a greased loaf pan and chill • 2 eggs thoroughly—preferably overnight. • ¼ lb. butter (melted) • ½ cup sugar • 1 cup self-raising flour • 1 teaspoon vanilla Turn on to a serving dish and frost the outside • ½ cup sugar • 1 tablespoon gelatine with the whipped and sweetened cream. Decorate • 1 tablespoon cocoa • ½ cup cold water with grated chocolate and cut into slices for serving. Mix together and press into greased slab tin. Beat egg whites until stiff, gradually add sugar. Bake in a moderate oven 15 minutes. Beat yolks. Warm gelatine in ½ cup water over hot Chocolate Cake water and then add to yolks and other ingredients. Ice with peppermint icing, with a few drops of • 1 cup self-raising flour Fold in whites. Leave to set in fridge, top with green colouring, while still warm. When set, ice with • whipped cream and decorate. ¾ cup sugar chocolate icing, cut into fingers. • 2 tablespoons cocoa Chocolate Biscuits • ¼ teaspoon salt Chocolate Peppermint Squares • 2 eggs Crumb Base Sift 1 cup self-raising flour and 1 tablespoon • ½ teaspoon vanilla cocoa into a basin. Add 1 cup coconut, 1 cup sugar • ½ cup milk • 1 cup crushed cornflakes and 3 crushed weet-bix. Melt 4 oz. shortening, add 1 • ½ cup coconut teaspoon vanilla. Pour on to dry ingredients and mix Pour on top ¼ cup melted butter. • ⅓ cup brown sugar well. • 4 oz. butter Beat well for 3 minutes. Pour into 2 well-greased Press firmly into a greased swiss roll tray, bake 7" layer cake pans. Bake at 350°F moderate oven 25- Combine dry ingredients and melted butter. in a moderate oven 350°F for 10-12 minutes. Remove 35 minutes. Press into 8" square tin and refrigerate until firm. from the oven and ice immediately with chocolate icing. When cold, fill with cream OR a chocolate icing Peppermint Filling Cut into squares. Remove from tray when cold. made by melting 1 tablespoon butter with 1 • 8 oz. phili cheese tablespoon milk or top cream. Pour while warm into • ⅓ cup castor sugar Chocolate Biscuit Log 1 cup icing sugar sifted, 1 tablespoon cocoa. Cream • 4 oz. can reduced cream thoroughly. • 6 oz. plain chocolate • 2-3 drops peppermint essence • 1-2 tablespoons golden syrup Chocolate Cakes Beat cheese, add sugar and combine well, then • 2 oz. butter blend in cream and peppermint essence. Spread over • 1 teaspoon cinnamon • 4 oz. butter base. • Grated chocolate • 4 oz. sugar Topping • 2 eggs • 2 tablespoons cocoa • 12 oz. plain sweet biscuits • 2 eggs Melt 3 oz. chocolate over hot water, add 2-3 drops • 1 bottle whipping cream • ¼ cup hot water peppermint essence and spread over filling. Break chocolate into pieces and place in a • 1 large cup self-raising flour saucepan with the golden syrup, butter and Cream butter and sugar, add eggs and beat well, cinnamon. Stir over low heat until melted. then add cocoa mixed smoothly with the hot water, Remove from heat, add the beaten eggs and beat and lastly add the flour. Place in patty pans ¾ full and until smooth. Break the biscuits into fairly large bake in a moderate oven.

A person who gets on a high horse is riding for a fall. Cakes, Biscuits, Slices and Breads | 67 Co ee Slice until set. Spread extra whipped cream over, sprinkle Biscuit with extra grated chocolate. Cream butter and sugar. Dissolve co ee in hot • 1 pkt. malt biscuits water, cool; add to creamed mixture, mix well. Add • 3 oz. copha Chocolate Sponge finely chopped hazelnuts and sifted flour, mix well, • 1 cup coconut • refrigerate half-hour. Roll pastry out thinly on • ½ tin condensed milk 3 eggs floured surface, cut into circles with 1½" and 2" • • ½ cup sugar Juice of half a lemon cutters; cut equal amounts of each biscuit size. Put • Co ee icing • ½ cup cornflour • 1 heaped dessertspoon cocoa biscuits on greased oven trays, bake in moderate Line tray with biscuits (approx. 14), melt copha • 1 level tablespoon golden syrup oven 10 to 15 minutes, till light golden colour. Remove from trays and cool on wire rack. gently, add to other ingredients. Spread on biscuits. • 1 teaspoon plain flour Top with remaining biscuits, add co ee icing. Allow • ½ level teaspoon bicarb soda Pipe co ee cream decoratively around edges to soften before use. • ½ level teaspoon cream of tartar and in centre of large biscuits. Melt chocolate and copha in top of double saucepan over simmering Chocolate Rum Slice Separate whites from yolks and beat whites until water. Allow to cool slightly. Pour chocolate into Base sti . Add yolks one at a time and beat well after each. saucer, dip one side of each smell biscuit into Gradually add sugar and beat until dissolved. Beat in chocolate mixture. Arrange a small chocolate-coated • 8 oz. pkt. plain sweet biscuits golden syrup. Sift dry ingredients several times and biscuit on top of each large biscuit. • 4 oz. butter or substitute fold into mixture. Divide into 2 well-greased 8" tins. • 1 tablespoon cocoa Bake 350°F for 20 minutes. Co ee Cream Combine finely crushed biscuits and sifted • 4 oz. butter cocoa, add melted butter, mix until well combined. Coconut Biscuits • 1 teaspoon vanilla Press on to base only of aluminium foil-lined 7" x 11" • 4 oz. butter • 1 cup icing sugar lamington tin. Refrigerate while preparing filling. • 3 oz. sugar • 2 teaspoons instant co ee powder • 2 teaspoons hot water Filling • ½ lb. self-raising flour • 1 tablespoon coconut • 2 teaspoons milk • 2 110g pkts. white marshmallows • 1 egg Beat butter and vanilla until light and creamy. • ⅓ cup milk Add sifted icing sugar gradually, beat until well • 4 oz. dark chocolate Cream butter and sugar, add egg, then coconut combined, dissolve co ee in hot water, coot, add to • 1 tablespoon rum and flour. Roll teaspoonfuls in coconut and sugar. creamed mixture with milk. Mix well. • 3 teaspoons gelatine Bake until golden in a moderate oven. • 1 tablespoon water Co ee Walnut Slice • 2 cups cream Co ee Hazelnut Biscuits • Base 1 cup cream (extra) • 6 oz. butter • 1 oz. dark chocolate (extra) • ¼ cup sugar • 1 cup self-raising flour Put marshmallows, milk and chopped chocolate • 1 teaspoon instant co ee powder • 1 cup brown sugar in top of double saucepan over hot water. Stir until • 1 teaspoon boiling water • 1 cup coconut marshmallows and chocolate are melted. Add rum, • 2 oz. roasted hazelnuts • 4 oz. butter cool. Sprinkle gelatine on water, dissolve over hot • 2 cups plain flour Sift flour into bowl, stir in coconut and brown water, add to marshmallow mixture. Fold in whipped • 3 oz. dark chocolate sugar, mix well. Melt butter, add to dry ingredients; cream. Pour filling on to prepared base, refrigerate • 1 oz. copha mix well. Press mixture into greased paper lined 11"

68 | Cakes, Biscuits, Slices and Breads Peace of mind comes from not wanting to change others, but by simply accepting them as they are. x 7" lamington tin. Bake in a moderate oven. 15 Cornflakes Macaroons Cup Cakes minutes. Remove from oven, pour prepared coffee filling over. Return to oven for further 10 minutes. • 1 egg white (beaten stiffly) • 2 oz. butter When cold spread with topping. Cut into squares • ½ cup sugar • 4 oz. sugar when set. • ½ cup coconut • 5 oz. self-raising flour • Salt Filling • 1 cup Cornflakes • ¼ teaspoon almond essence • 2 eggs • 1 can condensed milk • ¼ teaspoon vanilla essence • 2½ tablespoons milk • 2 tablespoons golden syrup • Vanilla or other flavouring • 2 oz. walnuts Mix in given order, drop in small spoonfuls on Mix all thoroughly together. Bake in patty pans • 1 oz. butter buttered sheet. Bake 15-20 minutes, moderate oven. in moderate oven for 15 minutes. • 1 tablespoon instant coffee powder Put condensed milk, butter, golden syrup and Crunchy Topped Currant Cake Custard Pikelets instant coffee into saucepan, stir over low heat until • 4 oz. butter • 1 cup self-raising flour coffee has dissolved and mixture has thickened. Stir • 4 oz. sugar • 4 tablespoons sugar in walnuts. • Pinch of salt • 1 teaspoon custard powder Topping • 2 eggs • 1 egg • 5 oz. dark chocolate • ½ teaspoon vanilla • ½ cup milk • 1 oz. copha • ½ cup milk • Pinch bicarb. soda • ½ cup currants • 1 tablespoon butter Place chopped chocolate and copha into top of • 5 oz. self-raising flour • Pinch salt double saucepan, stand over hot water, stir until • 1 oz. plain flour • 1 teaspoon lemon juice melted. Topping Sift dry ingredients into basin. Melt butter, Cold Tea Cake combine with beaten egg, milk and lemon juice. • ⅔ cup crushed cereal flakes • 1 cup strong tea Make well in centre of dry ingredients, gradually add • ¼ cup sugar • 4 oz. sugar liquid, beat until smooth. Drop tablespoonfuls of • ¼ cup coconut • 4 oz. currants or mixed currants and batter to lightly greased hot griddle. • 1 tablespoon softened butter sultanas Cook until bubbles rise to surface, but do not • 10 oz. self-raising flour Line 6" round or square cake tin with single layer break. Turn and cook other side until golden brown. • 1 teaspoon cinnamon of greased paper. Beat the sugar and butter to a • ½ teaspoon nutmeg cream. Flavour with vanilla. • ¼ teaspoon salt • 2 tablespoons mixed peel Beat the eggs and add gradually to the creamed mixture. Sift the flours with the salt and add to the Place sugar and fruit in basin and pour cold tea mixture alternately with the milk and the currants. over. Stir until sugar is dissolved and stand 15 Place in prepared tin. minutes. Sift flour, salt and spices. Add peel to cold tea mixture and stir in flour. Mix thoroughly and Combine all the ingredients for the topping and place in greased log tin. Bake 350°F for 1-1½ hours. sprinkle over the uncooked cake. Bake in moderate Cool on cake cooler and serve with butter. oven for about 40 minutes.

The world needs more warm hearts and fewer hot heads. Cakes, Biscuits, Slices and Breads | 69 Currant Drops Melt butter and sugar, add beaten egg, add flour, then add the eggs one at a time, beating well after salt and vanilla and mix to a dough. each addition. • ½ lb. self-raising hour Use ⅔ mixture on bottom and sides of spring • ¼ lb. butter Sift the flour with the spices and salt and add form, tin; cover with apples and sultanas. Make small alternately with the milk. Stir in the chopped dates • 4 oz. castor sugar balls with remainder of dough and place over apples and the rum. Place in prepared tin and bake in • 1 egg Sprinkle top with brown sugar, ginger and nuts. Bake moderate oven for 1¼ hours. When cool, ice with rum • ¾ cup sultanas and currants (mixed) 375°F 45-60 minutes or until golden. flavored icing. • Grated rind or orange • Vanilla essence Date Loaf Date and Walnut Slice Cream butter and sugar, add to it egg, then flour • 1 oz. butter • 1½ cups self-raising flour and mixed fruit Drop spoonfuls on to greased tray • 1 egg • Pinch salt and bake in moderate oven for 20 minutes. • ¾ cup brown sugar • 1 cup sugar • 1 cup chopped dates • 4 oz. walnut pieces Custard Powder Sponge • ⅓ cup chopped nuts • 6 oz. dates • 1 teaspoon bicarb. soda • 1 cup custard powder • 3 oz. butter • 1½ cups self-raising flour • 4 eggs • 2 eggs • ¼ teaspoon salt • ½ teaspoon soda • • 1 cup boiling water 1½ tablespoons sweet sherry • ¾ cup sugar • ½ teaspoon vanilla • 1 teaspoon cream of tartar Mix together melted butter, egg, sugar and dates. Sift flour, soda and salt. Pour in boiling water; Sift flour and salt into bowl, stir in sugar, walnuts Best egg white until stiff - Slowly add sugar; beat mix well. Add butter mixture and stir until blended. (finely chopped) and chopped dates. Add melted well, then add yolks and beat well again. Sift custard butter, lightly beaten eggs, sherry and vanilla. powder, cream of tartar and soda three or four times. Place in greased log tin and bake 350°F for 35-45 Combine well. Fold into egg mixture. Bake in a moderate oven for minutes. Cool on cake cooler. Serve with butter. twenty minutes or until cooked. Mixture may be Press mixture into a greased tin 11" X 7" lined halved. Date and Rum Cake with greased paper. Bake in moderate oven 20-25 • ½ cup butter minutes or until cooked. Allow to cool in tin. When cold, turn on to wire rack, ice with lemon icing and Danish Apple Cake • 2 eggs cut into fingers. • 4 oz. butter • 1½ cups sell-raising flour • 4 oz. sugar • 1 teaspoon cinnamon Devil's Food Cake • 1 egg • ½ lb. chopped dates • 8 oz. self-raising flour • ¾ cup brown sugar • 2½ cups self-raising flour • Pinch salt • ½ cup milk • 1¾ cups castor sugar • ½ teaspoon vanilla • Pinch of salt • 1 teaspoon bicarb soda • 2 lb. sliced cooking apples • 1 teaspoon nutmeg • ⅔ cup cocoa • 1 teaspoon ginger • 1 tablespoon rum • 5 oz. butter • Handful of sultanas Line the bottom of an orange loaf tin with • 1 cup water • 2 tablespoons brown sugar greased paper. Thoroughly grease the insides of the • 1 teaspoon vanilla • 2 tablespoons chopped nuts tin. Beat the butter and sugar until soft and creamy, • 3 eggs

70 | Cakes, Biscuits, Slices and Breads Anger is only one letter short of danger. Sift dry ingredients into large bowl of electric Doughnuts Dutch Apple Torte mixer. Add softened butter, water and vanilla. Beat on medium speed of electric mixer for three minutes. • 4 oz. flour Add eggs, increase speed slightly, beat for further • 2 cups plain flour • 4 oz. wholemeal self-raising flour three minutes. Pour into two well-greased deep 8" • 2 teaspoons baking powder • 4 oz. castor sugar cake tins. Bake in moderate oven 35 to 40 minutes. • ½ teaspoon salt • Cherries When cold, sandwich together with whipped cream, • ½ teaspoon mixed spice • Angelica top with chocolate glace icing. • 3 tablespoons butter • 4 oz. butter • ¼ cup castor sugar • 1 egg Chocolate Glace Icing • 1 egg • 1½ lb. apple puree • ½ pint heavy cream • ½ cup evaporated milk • 1½ oz. dark chocolate • Rub butter into sifted flours, add sugar and mix • 1 teaspoon oil or butter Cinnamon sugar to a firm dough with beaten egg. Knead and roll into • 2 tablespoons water four 7" rounds. Bake in a 325°F oven for 20 minutes. • 1¼ cups icing sugar, approx. Sift the flour, baking powder, salt and spice. Cool. Cream the butter and sugar and beat in the egg. Add Combine chocolate, oil and water, stir constantly the flour alternately with the milk and blend well. Place a layer of apple puree on top of wholemeal over hot water until chocolate is melted. Gradually Turn on to a floured board, knead lightly and roll out round and repeat. Spread final layer with cream and beat in sifted icing sugar, beat until smooth and of to ½" thickness. Cut into rounds with a doughnut frost sides with cream. Decorate with cherries and good spreading consistency. Quickly spread over cutter. Deep fry until golden brown, turning once. angelica. cold cake. Drain on absorbent paper and toss in a mixture of Dutch Butter Cake sugar and cinnamon. Door-Step Cake • 4 eggs • 1¾ cups sugar Dried Apricot Loaf • 1 cup sugar • 1 teaspoon salt • 1 cup water • 2 teaspoons grated lemon rind • 1 cup sultanas • 1 cup sugar • 14 oz. butter • 1 tablespoon butter • 1 cup chopped dried apricots • 5 oz. milk • 2 cups self-raising flour • 2 oz. butter • 3½ cups flour • Pinch of salt • ½ cup sultanas • 2 teaspoons baking powder • ½ teaspoon spice • ½ cup currants Beat eggs, sugar, salt and lemon rind until thick • ½ teaspoon cinnamon • 1 egg and white - about 10 minutes. Soften butter and add • ½ teaspoon nutmeg • 2 cups self-raising flour to egg mixture, beating all the time. Add milk, then • ½ teaspoon ginger sifted flour, with baking powder. Bake in lined 8" tin • ½ teaspoon carb. soda at 350°F for 1 to 1½ hours. Put sugar, apricots, sultanas, etc., and butter into bowl and pour over 1 cup boiling water; leave to cool. Boil together for 5 minutes suga r, water, sultanas and butter. When cool but not cold, stir in flour, salt, When cool, mix in egg and sifted flour. Turn mixture spice, cinnamon, nutmeg, ginger and carb. soda. into greased loaf tin lined on base, and bake in Bake in moderate oven for 1 hour. moderate oven 40 to 45 minutes at 300°F.

A loving person lives in a loving world A hostile person lives in a hostile world Cakes, Biscuits, Slices and Breads | 71 Forcer Biscuits Fruit Crunchies Fruit Loaf

• 6 oz. plain flour • 3 oz. butter • 2 oz. butter or margarine • 2 oz. custard powder • ¼ cup sugar • 4 oz. castor sugar • 2 oz. icing sugar • 6 oz. dates • 1½ cup plain flour • 6 oz. butter • 1 tablespoon golden syrup • 1 cup sultanas • Vanilla essence • 4 cups rice bubbles • 1 teaspoon mixed spice • 2 oz. glace cherries • ½ cup walnuts Cream butter and icing sugar and essence. Sift • 2 oz. walnuts flour and custard powder. Add to butter mixture and • 1 teaspoon carb. soda • 4 oz. solid white vegetable shortening work until soft dough. Place in forcer and work • ¾ cup drinking chocolate Combine with ¾ cup boiling water: 1 egg, pinch biscuits on to greased oven tray, Bake at 350°F for 10- salt. Place all together in mixing bowl beat well. Bake 12 minutes. When cool sandwich together with Place butter, sugar, chopped dates and syrup in loaf tin 350°F for 50-60 minutes. orange cream. into saucepan, stir over low heat until dates are soft, and ingredients well combined. Remove from heat. Orange Cream Stir in rice bubbles, cherries and chopped walnuts. Fruit Slices • 2 oz. butter Spread mixture into greased and greased-paper- • 1 cup plain flour lined 7" x 11" lamington tin. • 6 tablespoons icing sugar • Pinch of salt • 1 teaspoon grated orange rind Melt vegetable shortening in saucepan over low • 4 oz. butter or substitute • 4 teaspoons orange juice heat. Stir in sifted drinking chocolate and spread • ¾ cup rolled oats • Beat butter until smooth, gradually adding sifted over biscuit mixture. When cold, cut into slices. ½ cup brown sugar icing sugar. Beat until mixture is light and creamy. Sift flour and salt into basin, rub in butter, add Beat in orange rind and juice. Fruit Gem Scones oats and sugar Press mixture evenly into 7" x 11" slice Foundation Biscuit Recipe • 1 lge. tablespoon butter tin, top with fruit mixture and bake in moderate oven • ½ cup brown sugar 35 to 40 minutes. • 4 oz. shortening • 1 egg Topping • 1 cup self-raising flour • 1¼ cups chopped raisins • • ¾ cup castor sugar ¾ cup boiling water • 1 cup currants • ½ teaspoon carb. soda • 1 cup plain flour • ½ cup sultanas • 1½ cup self-raising flour • 1 egg • 1 tablespoon cornflour • Pinch of salt • Flavouring • ½ teaspoon cinnamon • Few drops vanilla Cream shortening and sugar, add egg, then sift • 1 cup water flour. Knead well. Bake in a moderately slow oven Soak raisins in boiling water and soda for one • Grated rind of lemon (325°F) for 10 to 15 minutes. hour or until cold. Cream butter and sugar, best in • 1 tablespoon lemon juice egg; add dry ingredients. Stir in water. Roll pastry out to one-eighth inch thickness, cut Combine all ingredients except lemon rind, with cutter, brush with egg white and sprinkle to Have gem irons very hot, grease and half fill with juice, Cook over low heat until it thickens, then add your desire (nuts, coconut). mixture. Cook 12-15 minutes. lemon rind and juice. Ice when cool.

72 | Cakes, Biscuits, Slices and Breads Plenty in your purse cannot prevent starvation in your soul. Fruit Slice Grease a size 8" springform tin. Set oven Gingerbread temperature at a moderate 180°C. Cream butter and sugar. Add egg, beat well, Sift flour, add half and beat Cream 4 oz. butter, 4 oz. sugar. Add and beat 1 • 1 cup flour to combine. Add milk and remaining flour tablespoon golden syrup. 1 egg. Add 1½ cups fruit, 1 • ½ teaspoon bi-carb. soda cup walnuts, 1 cup self-raising flour. ½ cup of plain alternately (this mill make a thick mixture) • 1 teaspoon cinnamon flour. Than place in tin (6" - 9" Sandwich). • 1 teaspoon mixed peel Spread mixture over base of prepared tin. • 1 teaspoon mixed spice Quarter apples and remove core carefully, peel • 1 teaspoon ground ginger Fudge Slice thinly with vegetable peeler. Cut quartered apples • ½ teaspoon ground cloves into slices, but not all the way through, Put apples as • 2 oz. butter • 4 oz. butter or margarine you are preparing them into a bowl and squeeze over • ¼ teaspoon salt • ½ cup sugar lemon juice. Place apples, core side down, on cake. • 1 rounded tablespoon treacle or golden • 1 cup sultanas Bake in a moderate oven for one hour. While still syrup • 1 teaspoon vanilla warm, sprinkle with sugar and cinnamon. • 1 egg • 1 egg (beaten) • 1 oz. almonds or walnuts • ½ lb. plain sweet biscuits (Marie) German Coffee Cake • 1 oz. raisins • 2 oz. preserved ginger Put butter, sugar and sultanas in a saucepan, • ¾ cup cooked mashed potato • 2 oz. sugar bring slowly to the boil. Remove from heat, add • ¾ cup sugar vanilla, beaten egg and finely crushed biscuits. Mix • 1 cup sultanas Sift flour, salt, spices and soda and add raisins, thoroughly. Press into a 9" square tin and while still • ¼ cup chopped mixed peel ginger and almonds, Place butter, treacle and sugar warm, ice with chocolate icing - Add chopped nuts to • 1½ cups milk in saucepan and melt them. Cool slightly and add icing if liked. egg. Mix all ingredients together and place in • 1 tablespoon lemon juice greased log tin, base lined with greased paper. Bake • 3 cups self-raising flour German Apple Cake 350°F for 40-60 minutes. Cool on cake cooler. Cream potato and sugar, add sultanas, peel, milk A light, tender tea cake topped with apples is and lemon juice. Fold in sifted flour. Spread evenly perfect for an afternoon treat. The apples are cut into into greased-paper-lined 11" x 7" lamington tin. quarters and then sliced almost through; the apples Sprinkle crumble topping evenly over top of cake. fan out during cooking, giving the cake a beautiful Bake in moderate oven 40 to 45 minutes. appearance. Topping • 2 oz. butter • ⅓ cup sugar • ½ cup sugar • 1 egg • ½ cup self-raising flour • 1 cup self-raising flour • 2 oz. butter • ¼ cup milk • 2 teaspoons nutmeg • 4 medium apples • Juice of 1 lemon Combine sugar, silted flour and nutmeg. Rub in • Sugar and cinnamon butter until mixture resembles breadcrumbs.

Will we see the day when, again, nature becomes the teacher of man? Cakes, Biscuits, Slices and Breads | 73 Ginger Coconut Crisps Cream butter and sugar, add egg, then golden Cut cakes it halves, to give four 4½" wide pieces. syrup and beat quickly for one minute. Sift flour, etc. Combine jam and rum. Whip cream until firm peaks • 2 egg whites and add a spoonful at a time and beat well. Roll into form. Place layers on top of each other, with jam and • 1 cup castor sugar small balls and coat with sugar and bake in moderate cream between each Layer. Refrigerate for one hour. • Pinch of salt oven for 15 minutes. Allow to spread. Topping • 2 tablespoons butter (melted) • ½ teaspoon vanilla Golden Corn Loaf • 2 oz. dark cooking chocolate • 4 oz. crystallised ginger (chopped) • 1 oz. whole hazelnuts • ¾ cup coconut • ½ cup cornflakes • 1 cup cream • 4 cups of Cornflakes • 1 cup all-bran • 1 tablespoon rum • 1 cup sultanas or mixed fruit • 1 tablespoon icing sugar Whisk egg whites, add salt, sugar, whisk until • ½ cup brown sugar dissolved. Then stir in melted butter, vanilla, ginger, Melt chocolate over low heat; dip hazelnuts into • 1 dessertspoon golden syrup coconut and cornflakes. Place small portions on chocolate to coat, then remove with fork on to • buttered tray in moderate oven for 15 to 20 minutes. 1 cup self-raising flour greaseproof paper; allow to set, Combine cream with Leave on tray to cool. • ½ cup milk rum and icing sugar, beat until thick. Spread Mix cornflakes and all-bran, pour milk over them completely over cake. Arrange hazelnuts Ginger Fluff and soak for 10 minutes. Sift flour. Add all other decoratively on top of cake, drizzle with remaining • 4 eggs ingredients to cornflake mixture and combine chocolate - Refrigerate several hours. • ¾ cup sugar thoroughly. Place in greased log cake tin and bake Hedgehog Cake • 2 teaspoons ginger 350°F for one hour. Cool on cake cooler. Serve with • 2 teaspoon cinnamon butter. • 8 oz. Marie biscuits • 1 teaspoon cocoa • 4 oz. butter • 1 teaspoon cream of tartar Hazelnut Torte • 2 eggs • 1 teaspoon bi-carb. soda • ½ cup sugar • 5 eggs • 2 dessertspoons plain flour • 1 oz. cherries (chopped) • ½ cup sugar • ¾ cup cornflour • 1 cup sultanas, ginger and walnuts (mixed) • 3 oz. ground hazelnuts • Pinch of salt • 4 teaspoons cocoa • 1 dessertspoons golden syrup • 4 tablespoons plain flour • 1 teaspoon instant coffee powder Melt butter in saucepan, add sugar and cocoa; Beat eggs, salt, add sugar and golden syrup. Mix • 1 cup raspberry jam mix well, add two well-beaten eggs and mix well in dry ingredients, bake at 350°F for 20 minutes. • 1 tablespoon rum again. Remove from heat, add fruit and nuts, etc. Lastly, mix in crushed Marie biscuits. Press mixture • 1 cup cream Ginger Snaps into greased tin and allow to set in refrigerator. • 6 oz. plain flour Beat eggs well until light and creamy, gradually When set, ice with chocolate icing and decorate with • 1 egg add sugar, beat until dissolved. Fold hazelnuts nuts and cherries. gently into egg mixture with sifted flour and coffee • 3 oz. butter Hokey-Pokey Biscuits • 1 tablespoon golden syrup powder. Line base of two well-greased 9" square slab • 4 oz. sugar tins with greased greaseproof paper. Pour mixture • 4 oz. butter • ½ teaspoon cinnamon evenly into both tins, spread out evenly. Bake in a • 1 small cup sugar • 1 level teaspoon bi-crab. soda moderate oven approximately 8-10 minutes, or until • 1 dessertspoon milk • ¼ teaspoon salt golden brown. Remove from oven; allow to cool, then • 1 dessertspoon golden syrup • Granulated sugar for rolling biscuits in replace in oven for further 5 minutes to dry out; • 1 teaspoon bi-carb. soda • 1 heaped teaspoon ground ginger remove, allow to cool. • 1 large cup plain flour

74 | Cakes, Biscuits, Slices and Breads A battered heart is reluctant to take love's risks again. Cream butter and sugar together, warm milk and Grease 8" tin. Combine coffee, water and 1 Latvian Coffee Cake golden syrup. Add soda. Add this to creamed teaspoon sugar; pour into cake tin. Place all mixture then add flour spoon into balls and place on remaining ingredients into bowl, beat until smooth. • 4 eggs oven tray. Bake for 30 minutes in slow oven. Spoon carefully over coffee mixture. Bake in • ¾ cup sugar Honey Bread moderate oven 30-40 minutes. Serve warm with • ½ cup cornflour coffee after dinner. • 1 dessertspoon golden syrup • 1 tablespoon honey • 1 teaspoon cocoa • 1 tablespoon marmalade Italian Ricotta Cake • 2 teaspoons instant coffee • 2 cups flour • 8 oz. ricotta cheese • 2 dessertspoon plain flour • 1 teaspoon bi-carb. soda • 1 cup sugar • 1 teaspoon cream of tartar • 1 cup castor sugar • 3 eggs • 2 teaspoons cinnamon • 1 cup milk • 1 teaspoon vanilla • 1 teaspoons soda Greased log pan. Oven temperature 180°C • 2 cups self-raising flour Beat eggs and sugar until thick and creamy. Sift Cooking time one hour. • 2 teaspoons baking powder dry ingredients twice and fold in lightly. Fold in • ⅓ cup sultanas Place honey and marmalade in saucepan, stir syrup. Bake in two lined sandwich tins in hot oven • Glace cherries and heat until blended. Sift flour and soda, add sugar for about 20 minutes. Cool and halve cakes, making and stir in milk. Add honey-marmalade mixture and • ⅓ cup chopped mixed peel four tiers. Fill layers and cover with coffee cream and blend well. Place in pan and bake. Cool on cake Cream together ricotta cheese and sugar, until, chopped nuts. cooler. Serve sliced with butter. light and fluffy. Add eggs one at a time, beating well Jelly Biscuits after each addition. Add vanilla. Fold in sifted dry Lemon Coffee Biscuits ingredients and fruit. Spoon mixture into greased Line a slab tin with morning coffee biscuits, then • 2 oz. castor sugar and greased paper-lined 9" x 5" loaf tin. Press glace mix together 1 tin Condensed milk. ½ cup lemon • 4 oz. butter cherries lightly and decoratively along top. Bake in juice, 2 cups Coconut. Pour over biscuits lining tin, • 1 egg moderate oven 1 hour 10 minutes or until it is cooked then cover with more coffee biscuits. Ice top with • 1 pkt. jelly when tested. • 4 oz. self-raising flour lemon icing. • 2 oz. cornflour Lazyman's Cake • 2 oz. coconut • 1 cup self-raising flour Cream butter and sugar, add egg, jelly and • ½ cup sugar coconut, and flour. Drop in small pieces on tray and • 2 egg yolks bake in moderate oven. • 2 oz. butter Jiffy Coffee Cake • 5 tablespoons milk • ½ teaspoon vanilla • 2 tablespoons Nescafe • 1 cup coconut • ¼ cup water • 2 egg whiles • 1 teaspoon sugar • ½ cup sugar (extra) • 1½ cups self-raising flour • ¾ cup sugar Cream butter and sugar, add yolks and milk. Mix • ¾ cup milk well, add flour and place into greased 8" tin. Beat egg • Vanilla essence white with extra half cup sugar. Fold in coconut and • 2 oz. margarine place on top of cake mix. Bake in moderate oven 35 • 1 egg minutes.

Yesterday's hurt is today's understanding woven into tomorrow's love. Cakes, Biscuits, Slices and Breads | 75 Lemon Ginger Slice Cook, stirring over boiling water until mixture Add the rice bubbles and knead slightly until well thickens. Cool. mixed. Break off small pieces of dough and shape • 4 oz. butter into small balls. Press balls into patty tins. Sprinkle • 2 tablespoons coconut Marshmallow Weet-Bix Slices the pecan nuts in the pastry cups. Spoon the filling • Grated rind 1 lemon over the pecans to just below the top. Bake in a • 3 crushed Weet-Bix • ¼ cup chopped ginger moderate oven 350°F for about 20 minutes or until • 1 cup self-raising flour • 4 oz. sugar pastry is browned and filling is set. Before serving, • 1 cup of coconut • 1 tablespoon lemon juice top each tartlet with a small rosette of whipped • ¾ cup of sugar • 1 beaten egg cream and dust very lightly with cinnamon. • 4 oz. butter • ½ lb. crushed biscuits Topping Mix crushed weetbix, flour, sugar, coconut Place butter, sugar coconut, egg and lemon juice together, then add 4 oz. of melted butter; mix into a Whipped unsweetened cream and cinnamon. in a saucepan, stir well, cook two minutes; cool, add firm base. I put about 3 teaspoons of hot water in other ingredients, Press into slab tin, set. Ice with Filling when mixing. Then press into a well-greased tin 10" lemon icing, sprinkle with coconut. x 6". Bake 15 minutes in oven 375°F When cool, • 2 eggs Lemon Shortcake spread with raspberry jam. • 1 cup brown sugar plus 1 teaspoon • 1 dessertspoon coffee Make the Marshmallow Topping as follows: • 4 oz. butter • Salt • ½ cup castor sugar 1 cup of sugar and 1 cup of water, 1 tablespoon of • 3 tablespoons cream • 1 egg gelatine soaked in a little water, with a few drops of • 1 teaspoon vanilla • 1 cup plain flour vanilla and pink colouring. • 1¼ cups coarsely chopped pecan nuts • 1 cup self-raising flour Place sugar and water in saucepan and stir until Beat eggs slightly, mix sugar, coffee and pinch of • Pinch salt all dissolved. Soak gelatine in cold water and add to salt together. Add gradually to the eggs, beating well • 20 almonds for decorating sugar syrup. Stir till dissolved, then wait until this is after each addition until mixture is completely Sift flours and salt. Cream butter and sugar, mix cold but not set. Beat mixture with high speed in smooth and blended. Lastly add cream and vanilla in egg. Add flour little at time, working mixture to electric mixer, add vanilla and pink colouring. Beat and mix well. soft dough. Refrigerate 30 minutes. Divide in half. until mixture is thick and will hold its shape. Pour over biscuits base. Sprinkle with coconut, or Monte Carlo Biscuits Roll out; press half into greased sandwich tin. chopped nuts. Cut into squares when all is quite set. Spread with filling, place second half over lemon • 4 oz. butter layer. Brush lightly with milk, arrange almonds Mocha-Pecan Jewels • 3 oz. brown sugar around edge. Bake in moderately hot oven for 35 • 2 level tablespoons honey minutes. Cool in tin. • 1 cup butter • 1 egg • 6 oz. cream cheese (softened) • 2 cups self-raising flour Lemon Butter Filling • Salt • ½ teaspoon vanilla • 2 oz. butter • 2 cups flour Cream butter and sugar, add honey, beat well; • ½ cup castor sugar • 1 cup coarsely crushed rice bubbles add egg beat till thoroughly mixed and smooth; add • 1 egg Allow butter to soften at room temperature. Add vanilla. Sift flour and salt, add to creamed mixture. • Rind and juice of 1 lemon cream cheese and beat until smooth. Add sifted flour Put teaspoons of mixture on greased slide. Bake in Mix butter and sugar in top of double boiler, add and salt gradually, and beat well after each addition moderate oven about 12 minutes. Leave to cool and beaten egg, finely grated rind and juice of lemon. of flour. Work with fingers until it is a smooth dough. join with filling.

76 | Cakes, Biscuits, Slices and Breads Riches are a golden key that open every door except the door to Heaven. Filling chocolate mixture. Lastly, fold in sifted dry Add dry ingredients to a bowl put syrup, soda, ingredients. butter and water in pot and stir till melted, then mix • 1 scant cup sifted icing sugar together. Spoon with teaspoon on to a greased tray. • Few drops lemon juice Pour mixture into two well-greased 8" sandwich Cook in moderate oven of 375°F. • 1 tablespoon butter tins and bake in moderate oven 30-40 minutes. Cool • 1 tablespoon raspberry jam on cake cooler, split each cake in half, join layers with Muesli Slice orange filling and cover with in mocha fudge Mix together well. frosting. • 4 oz. melted butter • 1 cup self-raising flour Orange Filling Morning Coffee Slice • 1 cup mixed fruit • 2 tablespoons butter • 1 egg (beaten) • 1 cup coconut • 2 cups sifted icing sugar • ½ teaspoon vanilla • 1 lb. Nabisco coffee "bisc" • Orange juice • 1 cup sugar • 4 oz. melted copha • 1 cup muesli • Rind and juice of 2-3 lemons Beat butter until soft. Gradually add icing sugar • 1 tin condensed milk add sufficient orange juice to make it a spreadable Mix dry ingredients, add egg, melted butter and consistency. vanilla. Spread in greased lamington tin. Moderate Line tin with biscuits, melt copha and combine oven 25-20 minutes. with other ingredients. Spread over first cover of Mocha Fudge Frosting ingredients. • 3 cups sifted icing sugar No Bake Chocolate Cake • 4 oz. butter Mocha Fudge Cake • 4 tablespoons hot water • 4 oz. plain cooking chocolate • 1 teaspoon vanilla • 4 oz. butter • 1 cup grated cooking chocolate or ½ cup • • 4 oz. golden syrup cocoa 6 oz. dark chocolate • 1 dessertspoon coffee powder • 4 oz. sultanas • 1 teaspoon vanilla • 2 eggs • 7½ oz. sweet biscuits • 4 oz. butter • 4 oz. cherries • Extra 1 scant cup milk Melt chocolate in a basin over boiling water, • 8 oz. flour remove from heat. Add icing sugar, coffee powder Crush biscuits, add sultanas and cherries. • ½ teaspoon salt and hot water, gradually add beaten eggs and butter Combine chocolate, butter and syrup in a saucepan, • 4 teaspoons baking powder a spoonful at a time, add vanilla. Stand pan in a basin stir over low heat until smooth. Mix well into biscuit mixture, place a loaf tin lined with greaseproof paper • 1 teaspoon coffee powder of iced water, beat vigorously until thickened. Spread and set in refrigerator overnight. Ice with chocolate • ½ cup milk over cake. icing and decorate with cherries and nuts. • Extra 1 cup sugar Munchie Crunchie • 2 eggs • 1 cup self-raising flour Place chocolate, coffee powder, sugar, vanilla • 1 cup coconut and milk in saucepan, stir over low flame until sugar • 1 cup sugar has dissolved. Do not allow to boil. Remove from • 1 cup rolled oats heat, allow to cool. • ½ cup golden syrup Cream butter and extra sugar, add eggs one at a • ½ teaspoon bi-carb soda time, beating well after each addition. Stir in extra • 4 oz. butter or margarine milk. Beat until smooth, then add the cooled • 2 tablespoons boiling water

There is not much cheer in medicine but there's a great deal of medicine in cheer. Cakes, Biscuits, Slices and Breads | 77 Nut Loaf Mix dry ingredients together, melt margarine Orange Cake and pour in and mix. Press into a greased tray, Bake • 1½ cups All Bran in moderate oven for 25 to 30 minutes. Cut into small • 5 oz. margarine • 1½ cups milk squares before cold. • 5 oz. sugar • ½ cup sugar • 8 oz. flour • 1 cup stewed apple Orange Cake • 3 eggs • 1 teaspoon cinnamon • 1 teaspoon baking powder • 1 teaspoon allspice • Rind and juice of orange • • 2 cups plain flour 6 oz. butter • • 2 teaspoons carb. soda 1 cup self-raising flour Beat margarine and sugar until, li ght and • creamy. Beat eggs well and add alternately with the • 1 tablespoon golden syrup 1 cup cornflour • flour, add rind and juice, lastly baking powder sifted • ½ cup walnuts Pinch of salt • 3 eggs with a little of the flour. Bake in moderate oven for Soak all bran in milk for 10 minutes add all • 1 cup castor sugar half an hour to three quarters of an hour. ingredients and mix well. Grease two large soup tins • 2 teaspoons grated orange rind and ¾ fill with mixture, cover tops with foil and place • ½ cup orange juice Passionfruit Slices in a boiler one-quarter filled; with water. Cook 1½ • hours. ½ lb. Milk Arrowroot biscuits Cream butter well, gradually add sifted flour, • 4 oz. butter You can also add mashed potato or mashed cornflour and salt, beat until smooth and soft. Beat • ¾ cup condensed milk pumpkin in place of apple. eggs until foamy, gradually add sugar beat until • 1 passionfruit thick and creamy. Continue beating butter and flour • 1¾ cups desiccated coconut Nut Loaf mixture, gradually add egg mixture; beat until • Grated rind of 1 lemon smooth. Gently beat in orange rind and juice until • 2 cups self-raising flour well combined. Crush biscuits into fine crumbs. Melt butter over • 2 oz. butter low heat, add condensed milk and passionfruit pulp, • ½ lb. dates Pour mixture into well-greased and floured bake stir over low heat for one minute. Remove from heat, • Chopped nuts tin. Bake in moderately slow oven 40 to 45 minute. stir in coconut, lemon rind and crumbs. When • 1 small cup sugar When cool, ice with orange icing, sprinkle with thoroughly combined press evenly into a greased tin • 1 cup boiling water chopped mixed peel. and top with icing while still warm. Let icing set • 1 teaspoon baking soda before cutting. • 1 egg Orange Icing Icing Melt butter in boiling water and mix all together. Bake for half an hour in moderate oven. • 1½ cups icing sugar • 1 tablespoon butter • 2 teaspoons buer • 1 dessertspoon lemon juice Nutty Crackers • 2 tablespoons orange juice • 1 dessertspoon water • 1⅔ cups sifted icing sugar • 2 cups rolled oats • ⅓ cup chopped mixed peel • Pulp of 1 passionfruit • 6 oz. butter • ¾ cup plain flour Sift icing sugar into small bowl, add melted Heat together butter, juice and water. When • 1 cup coconut butter and sucient orange juice to make a soft butter has melted stir in icing sugar, beat until • 1 cup sugar icing. smooth. Mix in passionfruit pulp.

78 | Cakes, Biscuits, Slices and Breads Perfect kindness acts without thinking of kindness Peanut Crispies Topping Quick and Easy Patty Cakes

• 2 egg whites • 3-4 oz. melted dark cooking chocolate • 1½ cups self-raising flour • Pinch of salt • 1 tablespoon melted butter • ¼ level teaspoon salt • 6 oz. sugar • ¾ cup castor sugar • 1 oz. melted butter Combine melted chocolate and butter, spread • 3 oz. soft butter • ½ teaspoon vanilla over second layer and chill. • 2 eggs • 4 cups cornflakes • ¼ cup milk • ¾ cup coconut • ½ teaspoon vanilla • ¼ cup chopped peanuts Potato Fruit Loaf Place all ingredients in a bowl and beat with a Beat egg white with salt until stiff. Gradually • 1 cup warm mashed potato wooden spoon for two minutes or low speed electric beat in sugar, then add butter, vanilla, cornflakes, • 2 cups self-raising flour mixer. Place into patty pans in moderate oven 20-25 coconut and nuts and mix well. Drop small • ½ cup milk minutes. Cool, ice and decorate. teaspoonfuls into patty cases and bake in • 1 cup sugar moderately hot oven (375°F) for 20-30 minutes. Makes three dozen. • 1 cup sultanas Peppermint Slice • 1 teaspoon allspice Raspberry Marshmallow Crunch

• 2 eggs Cream potato and sugar, stir in sultanas. Sift • ¼ cup crushed breakfast cereal, biscuits or • 1 cup castor sugar together, flour and spices, and fold into mixture cornflakes • ½ cup melted butter or marg. alternately with milk. Spoon mixture into greased 10" • ½ cup brown sugar, firmly packed • ½ teaspoon peppermint essence x 3" bar tin. • 1 cup coconut • 2 oz. cocoa • 1½ cups self-raising flour • ½ cup plain four Bake in moderate oven for one hour or until • ½ teaspoon salt • ½ cup chopped almonds cooked when tested. Serve sliced and butted. • 6 oz. butter • ½ teaspoon vanilla Beat eggs well. Add sugar, beat well until thick. • Add melted butter and essence, then sifted flour and Pumpkin Cake 3 tablespoons raspberry jam cocoa. Add almonds and pour into a well-greased tin Crush biscuits into bowl. Add brown sugar 2" deep. Cook in moderate to very moderate oven 20- • lb. mixed fruit coconut, sifted flour and salt. Melt butter, add vanilla 25 minutes, Cool. • ½ lb. butter and add to dry ingredients. Mix well. • 1 cup sugar Cream Filling Press into well-greased 7"x11" lamington tin. • 2 beaten eggs Bake in moderate oven, 30 minutes or until base is • 2 tablespoons butter • 1 cup cold mashed pumpkin firm; cool in tin. • 1 tablespoon cream • 1 cup plain flour • 1 teaspoon peppermint essence • 1 cup self-raising flour When base is cold, spread with jam, then quickly • 1 cup sifted icing sugar • Spice if liked spread marshmallow over. When marshmallow is Cream butter, cream and essence, gradually set, cut into squares, using a knife dipped is hot adding icing sugar. Beat until smooth and creamy. Mix in usual manner and bake 1½ to 2 hours. water. Sprinkle top with coconut or decorate each Spread over base when cool. Chill. Sultanas and glace cherries make a nice cake, also. square with half a glace cherry.

Keeping up appearances and keeping down expenses is usually not done by the same keepers. Cakes, Biscuits, Slices and Breads | 79 Rice Bubble Biscuits Combine all dry ingredients. Blend with Preparation of tin: Line the tin with four softened butter until mixture becomes coarse thicknesses of paper (2 brown and 2 of white, or • 4 oz. rice bubbles crumbs. Press half mixture into at biscuit tin and greaseproof). Care must be taken to mitre the • 4 oz. castor sugar spread with raspberry jam. Press remainder of corners well so that the cooked cake will be of even • 2 oz. salted peanuts mixture into tin and bake in hot oven 20-25 minutes. shape. Allow the paper to extend 2-3 inches above • 4 oz. butter Leave to cool and cut into fingers. • 2 tablespoons honey the tin. Melt butter, sugar and honey boil for exactly five Rich Fruit Cake minutes, pour over rice bubbles and peanuts. Mix A rich fruit cake suitable for Christmas, wedding, Rum Balls well and press into a greased slab tin. When cool, cut birthday and other celebration cakes. Basic ½ lb. into squares. quantity — weight refers to butter weight, not the full • 9 oz. cake crumbs (approx. 3 cups) Raspberry Shortbread weight of the cooked cake. • 2 tablespoons apricot jam (extra) • 3 tablespoons cocoa The Base Time: 3½-4 hours. Temperature: 300-325°F. • 1 tablespoon rum • • 8 oz. self-raising flour 2½ lb. mixed dried fruit OR — (1 lb. raisins, • 3 tablespoons apricot jam 8 oz. sultanas, 4 oz. dates or prunes, 2 oz. • 3 oz. castor sugar • Chocolate sprinkles • 2 egg yolks mixed peel, 4 oz. apricots or figs, 4 oz. • Pinch of salt currants, 2 oz. glace cherries) • 3 oz. butter • 6 tablespoons rum, brandy or sweet sherry Mix together cake crumbs cocoa, 3 tablespoons • 1 tablespoon water • 8 oz. butter jam and rum until stiff paste is formed. Make into 26 balls. Warm the two tablespoons of jam with water The Topping • 8 oz. brown sugar • 2 oz. self-raising flour and dip the balls into this mixture. Roll in chocolate • 2 tablespoons raspberry jam • 1 oz. cornflour sprinkles. Place in coloured foil cake containers. • 3 oz. castor sugar • ½ teaspoon bicarb, soda • 2 egg whites • 1 teaspoon almond essence • 1 cup coconut Scotch Shortbread • 2 tablespoons golden syrup Sift flour and salt, rub in butter, add sugar. Mix • 4 eggs • 7 oz. butter into a firm dough with egg yolks and water. Put into • 2 oz. almonds or walnuts (finely chopped) • ½ teaspoon vanilla a greased slice tin - Spread with raspberry jam. Whip • 8 oz. plain flour egg whites stiffly, fold in castor sugar and coconut. • • 2 teaspoons mixed spice ⅓ cup castor sugar Spread over pastry. Bake in moderate oven 20 to 25 • 1 teaspoon ground nutmeg • 2¼ cups plain flour minutes. Cut into slices when, nearly cold. • ¼ cup ground rice Wash, dry and chop the dried fruits at required, Raspberry Oat Fingers sprinkle with the spirits or sherry and stand aside for Cream butter and vanilla until light and fluffy. • 1¼ cups plain flour a few hours or overnight. Beat the butter, sugar, Gradually beat in sugar. Work in sifted dry • 1 cup rolled oats almond essence and golden syrup together until • ¾ cup brown sugar light and creamy, add the eggs gradually, beating ingredients. Knead well on a lightly floured surface • 1 level teaspoon, mixed spice well after each addition. Stir in half the fruit, almonds until smooth. Press into lightly greased 7" round • 1 level teaspoon ground ginger or walnuts and the sifted dry ingredients. Add the sandwich tins. Pinch edges, cut each round into eight • Grated rind 1 lemon remainder of the fruit, almonds or walnuts and the triangles with sharp knife. Prick with fork. Bake in • Pinch of salt dry ingredients. Spoon the mixture into prepared 7" moderately slow oven 30 minutes, until very lightly • ½ cup butter round or 5" square cake tin and press down firmly. browned. Cool in tins before turning out. When cold, • Raspberry jam Place into a slow oven and cook for 3½-4 hours. dust with icing sugar.

80 | Cakes, Biscuits, Slices and Breads Never judge a man by his purse but by his personality. Simnel Cake Spicy Apple Sauce Squares Beat eggs, gradually beat in sugar, fold in dry ingredients. Bake 20 minutes in a well-greased • ½ cup self-raising flour • ½ cup butter floured square or round tin in moderate oven. When • 1½ cups plain flour • 1 cup sugar cool, slice in half, fill with cream, sprinkle top wish • ½ teaspoon salt • 1 egg castor sugar. • 1 cup butter • 1 teaspoon vanilla essence • • 1½ cups light brown sugar 2 cups plain flour Stonehenge • 2 teaspoons bi-carb soda • 4 eggs • 4 oz. castor sugar • ¾ teaspoon cinnamon • 2 cups raisins • 4 oz. butter • ¼ teaspoon nutmeg • 2 cups sultanas • 4 oz. chopped dates • 1½ cups apple puree • 2 cups currants • 3½ cups rice bubbles • 1 cup coarsely chopped nuts • 1 cup mixed peel • 4-6 oz. cooking chocolate • 1 cup raisins Sift flour and salt. Cream butter and sugar, add • Icing sugar Grease Swiss roll tin. Melt butter and sugar in a eggs one at a time, beating in well. Add sifted flour Cream butter and sugar, add egg and vanilla and saucepan and add chopped dates. Remove from heat, and fruit alternately. Place half the mixture in an 8" beat well. stir in rice bubbles and then pour mixture into tin, pan lined on the bottom with paper. Place a layer of pressing it evenly. Leave to cool. almond paste over the top, then remaining cake Stir in sifted flour, soda and spices. Add apple puree, nuts and raisins. Place into greased lamington Melt chocolate and pour over. Leave to cool and mixture. tin and bake at 180°C for 25 minutes. cut into fingers. Will keep if allowed. Smooth the top and bake in oven at 150°C for 2¼- When cool sprinkle with icing sugar and cut into Sultana Cake 2½ hours. When cold brush the top of the cake with squares. white of egg or jam and cover with almond paste. • ½ lb. butter Brown under the griller for a few minutes and Simple Cake • ½ lb. sugar decorate with marzipan fruits. • 1 cup self-raising flour • 5 eggs • ¾ cup sugar • 12 oz. plain flour Sponge • Pinch of salt • 2 oz. self-raising four • 1 lb. sultanas • 4 eggs Place above in bowl. • 4 oz. almonds • 1¼ cups sugar Put 3 oz. soft butter in a large cup, break in 2 eggs • 2 oz. brandy • ⅔ cup plain flour and fill the remainder with milk Vanilla (or other • Pinch of salt • 1 tablespoon cornflour (heaped) flavoring). Add this to the dry ingredients and beat • Vanilla • 1 level teaspoon cream of tartar well. Bake in cake tin in moderate oven for • ½ level teaspoon bi-carb soda approximately 30 minutes. Soak sultanas two hours in hot water; drain. • 4 tablespoons milk Cream butter, sugar, add beaten eggs, then sultanas, Sponge almonds etc. Separate egg whites from yolks, beat whites stiffly, add yolks, gradually adding sugar. Beat until • 4 eggs Bake 1¾ hours in moderate oven. thick. Fold in by hand the sifted flour, cornflour and • ¾ cup sugar cream of tartar. Boil milk, add soda and fold in. • ½ cup cornflour • ½ cup custard powder Cook in gas oven 375°F for 20 minutes to half • ½ teaspoon cream of tartar hour. • ¼ teaspoon carb. soda

There's never a traffic jam when you go the extra mile. Cakes, Biscuits, Slices and Breads | 81

Scripture Cake

What to put in it: Translation: 1. ½ lb. Judges V, 25 1. Butter 2. ½ lb. Jeremiah VI, 20 2. Sugar 3. 1 tablespoon 1 Samuel XIV, 25 3. Honey 4. 3 of Jeremiah XVII, 11 4. Eggs 5. ½ lb. 1 Samuel XXX, 12 5. Raisins 6. ½ lb. Nahum III, 12 (chopped) 6. Figs 7. ½ lb. 2 oz. Numbers XVII, 8 (blanched and chopped) 7. Almonds 8. 1 lb. of Kings IV, 22 8. Flour 9. Season to taste with Chronicles IX, 9 9. Spice 10. A pinch of Leviticus II, 13 10. Salt 11. A teaspoon of Amos IV, 5 11. Baking powder 12. 3 tablespoons Judges IV, 19 the last clause. 12. Milk

(N.B. Leaven is equal to rising or baking powder.)

How to make it: Beat 1, 2 and 3 to cream; add 4, one at a time, still beating; then add 5 and 6 and 7. Beat again. Next add 8, 9, 10 and 11, having previously mixed them; and last of all, add 12. Bake in a slow oven 1½ to 2½ hours.

82 | Cakes, Biscuits, Slices and Breads Rest satisfied with doing well and leave others to talk of you as they will. Torte Place into two greased and floured 8" sandwich pans and bake at 180°C for 20 minutes. When cold, • 2 8" sponges sliced in half sandwich together with red jam and sift icing sugar • 1 pkt. Ockler custard over the top. • 1 pint milk • ½ lb. unsalted butter Zucchini Bread • 4 tablespoons sugar • 3 eggs Topping • 2¼ cups castor sugar • 3 teaspoons vanilla • 1 cup rolled oats • 1 cup oil • 2 oz. butter • 2 cups zucchini (grated) • 1 heaped tablespoon brown sugar • 3 cups plain flour Filling • ¼ teaspoon baking powder • 1 teaspoon salt Blackberry and apple or strawberries. • 1 teaspoon bicarbonate of soda Make custard with 1 pint of milk, allow to cool. • 3 teaspoons cinnamon • Cream butter and sugar until white, gradually 1 cup walnuts adding custard by spoonfuls until all blended. Set oven temperature at moderate 180°C and line Arrange as follows; Layer of sponge, layer of Custard the base of two 9"x 5"x 3" loaf tins with greaseproof mixture, repeat. Lastly, cover the whole of the cake paper. Lightly grease tins. with custard mixture. Beat eggs until light and foamy, add sugar, Melt butter, add brown sugar, then rolled oats vanilla and oil. Beat until thick and mousse-like. Stir and fry until golden brown. Allow to cool and place in the grated zucchini. Sift together the flour, baking all over cake. powder, salt, soda and cinnamon. Fold this into the Variation; MOCHA. Half custard mixture; leave zucchini mixture with the roughly chopped walnuts. one half plain. Add to other half 1 teaspoon instant Pour into prepared tins and bake in a moderate oven coffee powder and teaspoon of cocoa. for 1-1½ hours or until cooked when tested with a skewer. Cool on a wire rack. Victoria Sandwich NOTE; Use only tender fresh zucchini. If they • 1 cup butter are tiny young ones simply wash, top and tail, then • 1 cup castor sugar grate on a fine grater, or you can chop them and • 4 eggs puree in an electric blender. If zucchini are large, peel and seed before grating. • 2 tablespoons warm water • 2 cups plain flour Beat egg, sugar and oil mixture until it becomes • 2 teaspoons baking powder thick enough to leave a trail when poured from the spoon. Cream butter and sugar. Add the eggs one at a time, beating well. Stir in the warm water and sifted flour and baking powder. Add a little more water if necessary to make a soft spreading consistency.

A successful marriage consists of falling in love many times but always with the same person. Cakes, Biscuits, Slices and Breads | 83

Jams Apricot Jam Black Currant Jam Fig Jam 1 lb. dried apricots, 3 pints of water. Leave 1 lb. figs, grated rind and juice of ½ lemon, ¾ lb. 4 lb. black currents, 5 lb. sugar, 1¼ pints water. overnight. Bring to boil, boiling ½ hour. Add 3 lb. sugar, 6 tablespoons water. sugar, juice of 2 lemons. Boil until sets (test at half- Wipe figs with a damp cloth. Remove stalks and hour). Boil currants 15 minutes, add warmed sugar. Boil slice the figs. Add lemon rind and juice to the figs, 30 minutes until set. cover with half the sugar. Stand overnight. Apricot Jam Boil remainder of the sugar, water and juice from 4 lb. apricots, 4 lb. sugar, ¾ pint water. Carrot and Lemon Jam socked fruit for 5 minutes. Add fruit, bring slowly to the boil, cook gently for approximately 30 minutes or Wipe fruit and remove stones. Put the water and 4 large carrots, 4 large lemons, 11 cups water, 4 until it is clear and gives the test. half the sugar into preserving pan and bring to the lb. sugar. During cooking remove scum containing seeds boil. Cook five minutes. Do not stir after sugar is as it rises. Cool slightly, bottle, cover and label. dissolved. Add prepared fruit, bring to the boil and Peel and grate the carrots, slice lemons thinly. cook gently for 20 minutes. Stir frequently. Add the Place in bowl, add half water and stand overnight. Gooseberry Jam rest of the sugar, stir until boiling and cook for about Place in preserving pan and add remainder of water. 1 lb. gooseberries, 2 lb. sugar, 1 pint water. 10 minutes or until test is given. Wash gooseberries, then top and tail them. Bring Some of the kernels from the stones may be Simmer gently 1 hour until carrot and lemon are water and fruit to the boil, add half of the sugar, and added 5 minutes before jam is cooked. Cool slightly, tender, add sugar, stir until dissolved. Bring to boil stir until boiling. Cook for 5 minutes. Add rest of bottle, cover and label. and boil at a steady pace until the jam will jell when sugar, stir until boiling and cook until a good red tested. Usually apricot jam does not have a sti colour. Give test. Cool slightly, bottle, cover and consistency. label. Dried Apricot Jam Lemon and Melon Jam Blackberry Jam ½ lb. dried apricots, 2 lb. sugar, 1 quart water, ½ 4 lb. melon, 3 lemons. 4 lb. blackberries. Bring to boil, stirring oz. bitter almonds (if liked). Chop melon and slice lemon, discard pips. Place constantly. in bowl, cover with 11 cups water. Leave overnight, Add 6 lb. sugar, juice 2 lemons. Boil until set (½ Cover apricots with boiling water in which 1 Boil for 1¼ hours, add 7½ lb. sugar. Stir until sugar hour approximately). teaspoon of bi-carb soda has been dissolved. Soak for dissolves. Boil for 1½ hours. half an hour and rinse well in cold water to remove Blackberry and Apple Jam grit. Cover cleaned apricots with 1 quart water and Melon, Lemon and Ginger Jam sock overnight. 3 lb. jam melon, 3 lb. sugar, grated rind and juice 4 lb. blackberries, 1 lb. green apples, 4 lb. sugar. of 1 lemon, 3 oz. preserved ginger. Cut apples up roughly, cover with water and Place in preserving pan, bring to the boil and Peel melon and cut into ¼" dice, removing the simmer until very soft. Rub through a sieve or strain cook gently until apricots are tender. Add almonds seeds. Cut ginger in ¼" dice. Add lemon r ind and through coarse muslin. Place blackberries and apple when fruit is nearly cooked. Add sugar, bring to boil, juice and ginger to the melon, cover with sugar and pulp in preserving pan, bring to the boil and cook for stirring frequently, and cook until test is given. Cool stand overnight. Place in preserving pan, stir until 20 minutes. Add sugar, stir until boiling and cook slightly, bottle, cover and label. If preferred, 1 small boiling and cook gently for about two hours. Test rapidly until test is given. Stir frequently. Cool pineapple may be diced and cooked with the apricots and cook longer if necessary. (Melon should be quite slightly, bottle, cover and label. instead of the bitter almonds. clear) Cool slightly, bottle, cover and label.

86 | Jams To be upset over what you dont have is to waste what you do have Melon and Passionfruit Jam Pear Ginger Jam Tomato-Passion-Apple Jam 4 lb. firm pears, 2 lemons, 3 lb. sugar, ½ lb. 1 lb. ripe red tomatoes, 6 passionfruit, 2 cooking 3 lb. jam melon, 3½ lb. sugar, 12-18 passionfruit. preserved ginger. apples, 1 lemon, ½ pint water, 3½ lb. sugar.

Peel melon and cut it into ¼" dice, removing Peel and core pears, cut into ½" dice. Cover with Scald and peel tomatoes, cut up roughly. Place in sugar and stand overnight. Wash lemons and slice seeds. Cover with half of the sugar and allow to stand a saucepan with peeled, cored and grated apples, add them. If preferred, grate lemon rind and squeeze in overnight. Place in preserving pan, add the water. Boil gently until tender. Warm the sugar and juice (lemon pith does not become clear when add with lemon juice. Boil briskly 15 minutes, stirring remainder of the sugar, stir until boiling. Cook cooked). Cut ginger into ¼" dice. occasionally. Add passionfruit pulp and continue gently for about 2 hours, when melon should be quite Place pears, sugar, prepared lemons and ginger cooking until a little jells in a chilled saucer. Bottle clear. Remove from heat and add passionfruit pulp. and seal while hot. Stir in thoroughly. Cool slightly, bottle, cover and in preserving pan, add 1 cup water if insufficient liquid, and cook gently until pears are tender and label. pink and test is given. Cool slightly, bottle, cover and label. Peach and Pineapple Jam Quince Conserve 3 lb. peaches, 1 lb. pineapple, 3 lb. sugar. 1 lb. quinces, ¾ lb. sugar, sufficient water to cover quinces when diced. The quantity of fruit mentioned refers to weight Peel and core quinces, cut into 1" dice. Place in after fruit is prepared. Skin and stone the peaches preserving pan and just cover with water. Bring to and cut into small pieces. Cover these with, half the the boil and cook gently until tender and a deep pink sugar and allow to stand overnight. Skin pineapple, colour. Add sugar, stir until dissolved and cook being careful to remove the eyes and core. Cut into rapidly until test is obtained. Remove from heat and small Pieces. Place prepared peaches and pineapple allow to become almost cold before bottling. This in preserving pan and bring slowly to the boil. Boil helps to prevent the fruit from rising in the syrup steadily until fruit is cooked. Add the remainder of when jam a cold. Cover and label. the sugar. Stir until dissolved, then boil rapidly until test is given. Cool slightly, bottle, cover and label. Strawberry Jam 2 lb. strawberries, 1 teaspoon tartaric acid, 3 lb. Raspberry Jam sugar. Remove calyx from strawberries. Place fruit and 1 lb. raspberries, 1 lb. sugar. sugar in preserving pan and stir until boiling. Cook rapidly for 3 minutes. Add acid and boil for another Put raspberries in preserving pan, mash with 6 minutes. wooden spoon and stir until pulp boils. Warm sugar Remove from heat and allow to become almost and add to the boiling pulp. Continue stirring until cold before bottling. This helps to prevent the fruit mixture boils, cook for 3 minutes. Cool slightly, from rising in the syrup when the jam is cold. Cover bottle, cover and label. and label.

After hearing all the backaches and headaches on the TV set, the best remedy is to turn off the set. Jams | 87

Sauces Apple Sauce Mint Sauce Tartare Sauce • ½ lb. cooking apples • 2 tablespoons washed, finely chopped mint • 1 quantity mayonnaise • 1 tablespoon sugar leaves • 1 teaspoon chopped gherkins • 2 cloves • 2 tablespoons boiling water • 1 teaspoon chopped capers • 2 tablespoons water • 1 dessertspoon sugar • 1 teaspoon chopped parsley Wash apples and chop roughly. Place • 2 tablespoons vinegar • ½ teaspoon sugar ingredients in saucepan and bring to the boil. • 1 teaspoon tarragon vinegar Place mint and sugar in a basin, add boiling Reduce heat and simmer until apple is cooked. Puree water and stir until sugar is dissolved. Add vinegar, Combine ingredients. Serve as required. cooked apple mixture. Serve in small dish. cover and stand for 15 minutes. Tomato Sauce Cucumber Sauce Serve in sauce jug. Suitable for tongue, fresh or salted, and corned • 1 lb. tomatoes beef; also cold fish loaves or mousse. Sour Cherry Sauce • 1 medium onion chopped finely • Small pce. bacon or bacon bone • ½ cup mayonnaise Delicious with tongue or ham. • 1 teaspoon shortening • ½ cup whipped cream • 1 teaspoon sugar • ½ cup sugar • 1 tablespoon lemon juice • ¼ pint stock or water • Dash of salt • 1 cup finely diced, peeled and seeded • 2 tablespoons cornflour cucumber • 1 16 oz. tin pitted sour red cherries • 1 teaspoon salt • • 2 teaspoons cornflour, blended with a little 2 teaspoons chopped fresh dill or parsley • 6 shakes pepper • ¼ teaspoon salt told water Wash tomatoes and cut roughly. Melt Combine mayonnaise, cream, lemon juice and Combine all ingredients. Cook and stir over low shortening and fry onion until clear. Add tomato, salt. Drain liquid from cucumber, then stir cucumber heat until syrup is thick and clear. Add few drops of bacon, stock, salt and pepper. Simmer ¾ hour. into sauce with dill. Serve chilled. red food colouring. Serve hot or cold. Makes 2 cups. Puree tomato mixture. Blend cornflour in Horseradish Cream Spiced Mustard Sauce saucepan with 2 tablespoons water and pour pureed Serve with tongue, corned beef, Aberdeen mixture over. Bring to boil, simmer 1 minute, stirring Suitable for corned beef and tongue. sausage or cold roast beef. continuously. Serve as required. • 1 cup sour cream • 2 tablespoons brown sugar • ¼ cup lemon juice • 3 tablespoons cider or white wine vinegar • 1 teaspoon salt • 4 tablespoons oil • ½ teaspoon grated onion • 1 teaspoon prepared english mustard • 1-2 tablespoons bottled horseradish relish • ½ teaspoon salt • pinch cayenne pepper • ½ teaspoon black pepper • Pinch ground cloves or nutmeg Combine all ingredients, beat with rotary beater until stiff. Mix all ingredients well together.

90 | Sauces Most machines would last longer if it weren't for friction, so would most people. Foundation White Sauce Variations Anchovy Sauce: Serves four. To foundation sauce add 1 dessertspoon • 1 oz. butter anchovy essence and teaspoon lemon juice. • 2 tablespoons flour Caper Sauce: • ½ teaspoon salt • 6 shakes pepper To foundation sauce add 1 tablespoon chopped • ½ pint liquid (milk, milk and stock or milk capers. and vegetable water) Cheese Sauce: Melt butter in saucepan and remove from heat. To foundation sauce add 3 tablespoon finely Add flour and stir with a wooden spoon until mixture grated tasty cheese and ¼ teaspoon mustard. is smooth. Cook slowly for 1 minute, stirring Curry Sauce: continuously. Remove from heat. Add all the liquid at once if cold, gradually if hot, and stir until smooth. To foundation sauce add 1 teaspoon curry Return to heat, stir until boiling. Stir for 1 minute powder and ½ teaspoon lemon juice. after reducing heat. Flavour with salt and pepper. Egg Sauce: To found add sauce add 1 finely chopped hard- boiled egg. Lemon Sauce: Boil foundation sauce 2 minutes and add 2 tablespoons lemon juice and 1 teaspoon grated lemon rind. Mushroom Sauce: To foundation sauce add 2 oz. sautéed mushrooms or a 2½ oz. can of buttered mushrooms. Mustard Sauce: Add 1 dessertspoon mustard with flour to foundation sauce and add 1 tablespoon vinegar and 1 teaspoon sugar when flavouring. Onion Sauce: To foundation sauce add 2 tablespoons cooked, diced onion. Parsley Sauce: To foundation sauce add 1 tablespoon finely- chopped parsley.

The trouble with burning the candle at both ends, is you always get caught in the middle. Sauces | 91

Chutneys, Etc. Beetroot Chutney Mix together butter and sugar, add the well- of spices. Blend mustard, turmeric and flour with the beaten eggs, lemon juice and rind. Place in top of remaining vinegar. Add to the chutney and stir until Put through a mincer: double saucepan. Cook over medium heat, stirring boiling. Simmer a further 30 minutes or until all the time until mixture becomes smooth and thick. chutney is a good consistency. Bottle and seal. • 2 lb. peeled raw beetroot Bottle into clean jars and seal. Makes 1 pint. • 1½ lb. onions Mixed Vegetable Mustard Pickles Put in a Pot: Fruit Chutney Two colanders, any mixed vegetables such as • 1 lb. ripe tomatoes cauliflower, onions, green tomatoes, celery or • 1 teaspoon curry powder • 1 lb. apples cucumber. Cut vegetables into small pieces and soak • 1½ lb. sugar • ½ lb. onions overnight in brine - 4 oz. salt. 2 quarts water. Drain. • 1 dessertspoon salt • ½ lb. sultanas Cover with weak vinegar and water and boil until Cover with vinegar and cook 20 minutes, thicken • 1½ lb. sugar tender. Drain. with 1 tablespoon cornflour mixed with vinegar. • 1 tablespoon salt In a separate saucepan prepare the mustard Allow to simmer about 5 minutes. • 1 dessertspoon allspice mixture. • 3 cups vinegar Cucumber Pickles • 1 quart vinegar Peel tomatoes and cut onions finely. Put allspice • 2 oz. mustard • 2 lb. cucumbers in a muslin bag. Put all in a pan and boil for 1 to 1½ • 2 cups sugar • 1 lb. onions hours. • 4 tablespoons flour • 2 lb. apples • 2 level teaspoons turmeric • Green Tomato Chutney 1 lb. sugar Bring vinegar to boil and add dry ingredients. • 1 tablespoon mustard • 6 lb. green tomatoes Now boil the vegetables in this mixture for a few • 1 tablespoon plain flour • 1½ lb. onions minutes. • A few cloves, allspice and peppercorns (a • 1½ lb. cooking apples tablespoon in all) • ½ lb. sultanas Sweet Cauliflower Pickles • ½ oz. turmeric • 2 level tablespoons salt • 2 lb. onions Peel and dice cucumbers, apples and onions. • 2 cups firmly packed brown sugar • 2 lb. cauliflower Sprinkle with a handful of salt. Leave overnight. • Piece green root ginger • 2 lb. sugar • 1 tablespoon allspice berries • 1½ cups plain flour Drain off liquid and cover with vinegar and boil • 6 whole cloves • 4 oz. salt for 15 minutes. Mix flour, mustard and turmeric with • 1 tablespoon peppercorns • 2 tablespoons mustard a little vinegar and add with sugar to the mixture. Put • 5 cups vinegar • 1 teaspoon curry powder spices in bag and boil all together for ½ hour. • 1 level tablespoon turmeric • 2 quarts vinegar Farm-House Lemon Butter • 2 level tablespoons flour • 1 tablespoon turmeric Chop the tomatoes and place in preserving pan • 1 teaspoon allspice (in bag) • 2 oz. butter with the peeled and chopped onion and apples. Add • ½ teaspoon cayenne pepper • 1 cup sugar the sultanas, salt, sugar, scraped and bruised ginger Cut cauliflower and onions up, sprinkle with salt • 2 eggs which has been tied in a piece of muslin with the and stand overnight. Next day drain off any liquid; • 2 lemons whole spices. Add four cups of the vinegar and cook put vinegar, sugar and allspice on to boil, then put • Grated rind 1 lemon for two hours, stirring occasionally. Remove the bag cauliflower and onions in and cook until tender. Add

94 | Chutneys, Etc. The big problem with the world is that everyone is fixing the blame and not the problem. other ingredients all mixed together to a thin paste Combine all the ingredients, stir over, heat until with cold water. Cook for ten minutes, then take off sugar dissolves. Boil for 5 minutes, simmer for the bottle. minutes. Pour over vegetables and seal. Pickled Beef Pickled Onions Solution • ¼ cup salt • ¼ cup sugar • 1½ lb. common salt • 3 lb. small onions • 6-8 oz. brown sugar • Whole cloves • 1 oz. saltpetre (obtainable at chemist) • 2 pints white vinegar (approx.) • 1 gallon water Combine salt and sugar in bowl. Peel onions, roll Rub meat with a little extra common salt, stand in sugar mixture. Put coated onions in two large for 12 hours. Rub off salt. sterilised jars. Add two tablespoons sugar mixture to each jar. Cover onions with vinegar, add 10 whole Put all ingredients into a large boiler, bring to cloves to each jar. Seal jars tightly, shake boil. Allow to boil for 20 minutes. Skim carefully, occasionally to dissolve sugar and salt. Stand two strain and use when cold. weeks before eating. Place solution and meat in a large tupperware dish; leave for 10 days. NOTE: Meat must be completely covered in solution. Pickled Cabbage • 1 small cabbage • 3 medium carrots • 4 green peppers • 4 red peppers • 1 lb. white onions • ¼ cup salt • 7 cups sugar • 12 cups white vinegar • 8 dessertspoons mustard seed • 4 dessertspoons, celery seed • 1 bay leaf to each jar Cut the cabbage (not too finely). Dice the carrots, onions and peppers. Place all Vegetables in a glass dish. Next day pack into hot jars with bay leaf.

Children are like airplanes, you only hear the ones that crash. Chutneys, Etc. | 95

Lollies After-Dinner Mints Chop apricots, combine with water and honey in Remove from heat, add remaining ingredients, saucepan. Simmer 10 minutes or until tender; do not stir until well blended. Pour into lightly-greased 7" X • 4 oz. cream cheese drain. Add remaining ingredients, except extra 11" lamington tin, Mark into squares while still hot. • 1 lb. icing sugar coconut. Mix well. • 1-2 teaspoons peppermint essence Caramel Peanut Popcorn • 3 oz. copha Divide mixture into three, shape each into a roll • ½ cup popping corn • ½ cup drinking chocolate 6" long. Roll in extra coconut; refrigerate two hours before slicing. • 2 tablespoons oil Soften cream cheese and beat in icing sugar. • 4 oz. butter Add essence and knead well. Roll into balls, flatten Buttered Brazil Nuts • 2 tablespoons honey and leave in refrigerator to dry for 15-30 minutes. • ¾ cup sugar Cover with the melted copha and drinking • 2 cups sugar • ½ cup peanuts chocolate. Leave in freezer or fridge to Set. • ½ cup water Heat oil in large saucepan or frypan; add corn, • 1 tablespoon liquid glucose place lid on pan, shake pan continually until Almond Brittle • 1 oz. butter popping ceases. Place popcorn into large bowl. • 2 cups sugar • 2 tablespoons rum Combine honey, sugar and butter in separate • • 8 oz. shelled brazil nuts 1 cup water pan, stir over low heat until sugar dissolves; bring to • 1 teaspoon vanilla Place sugar, water and glucose into saucepan, boil, boil uncovered 5 minutes. • 4 oz. slivered almonds stir over low heat until sugar dissolves. Bring to boil, Remove from heat, add peanuts to syrup, then Place sugar and water in pan, stir over low heat boil steadily to 112°C or when a small quantity of pour over popped corn; mix until corn in well coated. until ala sugar has dissolved. Bring to boil, boil syrup, dropped into cold water, moulds easily with Pour quickly on to greased oven trays; cool. uncovered 5 minutes or until toffee is light golden the fingers into a soft ball; add butter and rum. brown. Add almonds and vanilla, continue cooking Choc-Coated Orange Peel until toffee is dark golden brown. Do not stir. Boil again until mixture is light golden brown. Remove from heat, drop in nuts; lift nuts out one at a • 4 oranges Pour mixture onto well-greased oven tray. When time, place on greased oven slide to set. • 2 cups water cold, break into pieces. Store in air-tight container. • 1 teaspoon salt Apricot Candy Roll Butterscotch • 1¼ cups water (extra) • 1 lb. sugar • 4 oz. dried apricots • 2 cups sugar • 4 oz. castor sugar • ½ cup water • ⅓ cup water • 4 oz. dark chocolate • ¾ cup blanched chopped almonds • ⅔ cup liquid glucose Cut fruit in half, remove rinds carefully. If white • 1 teaspoon grated lemon rind • 4 oz. butter pith is thick, remove a little but retain enough to • 1 teaspoon lemon juice • 1 teaspoon lemon essence keep rinds firm and in shape. Cut rinds into ½" strips, • 1 teaspoon orange juice • ½ teaspoon salt • ½ cup honey place in bowl. • 1 cup skim milk powder Combine sugar, water and glucose in heavy Dissolve the salt in the two cups water, pour over • 1 tablespoon wheat germ saucepan, stir over low heat until sugar is dissolved. rinds. Stand 48 hours. Drain, put in saucepan, add • ½ cup sultanas Bring to boil, reduce heat until very low (mixture will enough fresh water to cover. Boil gently until tender • ½ cup coconut still boil), boil 8 to 10 minutes or to 150°C on sweets but not broken, about 20 minutes. Remove from heat, • Extra coconut thermometer; mixture should be light golden brown. drain, place rinds in bowl.

98 | Lollies Nothing in the world is difficult to do as gracefully getting off your high horse. Place sugar and extra water in pan, stir over low Creamy Coconut Ice Combine sugar, golden syrup, honey and water heat until sugar is dissolved; bring to boil, reduce in saucepan and using a wooden spoon, stir heat, simmer 5 minutes. Pour syrup over the rinds. • 1 oz. icing sugar constantly over low heat until sugar is dissolved. Put Cover, stand 24 hours. Place rinds and syrup in • 8 oz. coconut sweets thermometer in mixture, increase heat, boil to saucepan, bring to boil, boil until the rinds are • 2 egg whites exactly 132°C. Reduce heat as low as possible and transparent, about 15 minutes. Strain syrup off, • 4 oz. white vegetable shortening maintain this 132°C temperature for exactly 15 sprinkle castor sugar over rinds. Spread rinds out on • Pink food colouring minutes. It is important that this heat does not fluctuate - increasing or decreasing. If using a gas oven tray, place in slow oven to dry. After about 30 • 1 teaspoon vanilla minutes turn oven off, leave rinds in oven until stove, a heatproof mat placed under the saucepan completely dry and cool. These sugared rinds are Sift icing sugar into bowl, add coconut, mix well. once the 132°C heat is obtained, will help in keeping delicious to eat now, or they can be coated in Make a well in centre, add lightly-beaten egg whites temperature consistent. If heat starts to rise above chocolate. and vanilla. Melt shortening over low heat, add to this, remove pan from heat occasionally to reduce coconut mixture, stir well with wooden spoon. Divide temperature. Melt chopped chocolate in top of double mixture in half, colour one half pink with food After 15 minutes has expired, remove pan from saucepan, over simmering water. When chocolate is colouring. Press white half evenly over base of heat, remove sweets thermometer, allow bubbles to melted, remove from heat. Dip orange stripes into greased and greased-paper-lined 3" x 10" bar tin, subside. Using a wooden spoon quickly beat in chocolate, drain off excess chocolate. Place on press pink half evenly over white. When set, remove finely-sifted soda, pour immediately into large aluminium foil to set. from tin. Cut into squares. greased baking dish. When cold, remove from tin, break into pieces. Coconut Ice Honey and Date Squares Marshmallow Cups • 4 cups sugar • 3 oz. butter • 2 cups sugar • 1 cup milk • 1 cup honey • 2 cups water • 2 tablespoons liquid glucose • 1 cup rice bubbles • 1 tablespoon gelatine • 8 oz. coconut • 4 oz. walnuts • Pink food colouring • 4 oz. dates Boil together 3 minutes, when cool add colouring and beat until thick. Spoon into ice block Place sugar, milk and glucose into a saucepan, Place butter and honey into pan, stir over low cones and sprinkle with hundreds and thousands. stir over low heat until sugar has dissolved. Bring to heat until butter melts. Bring to boil; boil uncovered Makes approximately 2 dozen. boil, boil steadily to 112°C or until a small amount, 5 minutes. Place rice bubbles, chopped walnuts and when dropped into cold water, forms a soft ball when chopped dates into bowl, add honey mixture; mix Peanut Crunch rolled between the fingers. well. Spread mixture into greased and greased- paper-lined 8" square slab tin. Refrigerate until firm; • ½ lb. shelled peanuts • ½ lb. castor sugar Remove from, heat, divide mixture between 2 cut into squares for serving. bowls add half of coconut to each bowl. Stir first Place sugar into a thick saucepan. Stir over a low mixture until thick and creamy, press into greased Honeycomb heat until liquid and a clear golden brown. Put and greased-paper-lined 8" slab tin. peanuts into a well-greased tin. Pour syrup over nuts • ⅓ cup golden syrup and allow to cool. Colour remaining mixture pink with food • ⅓ cup honey colouring, beat until thick and creamy, press on to • ⅓ cup water white mixture. When cold, remove coconut ice from • 1½ cups sugar tin, cut into squares. • 2 teaspoons bi-carb. soda

Love, like the basket of loaves and fishes, isn't enough until you give it away. Lollies | 99 Toasted Coconut Marshmallows Toffee Apples • 4 tablespoons gelatine • 2 cup white sugar • 1 cup cold water • 4 tablespoons boiling water • 4 cups sugar • 2 tablespoons vinegar • 2 cups boiling water • Few drops cochineal • 2 teaspoons vanilla • 15 small apples • 2 teaspoons lemon juice • 8 skewers • 8 oz. coconut Place in large saucepan the sugar, water, Sprinkle gelatine over cold water. Place sugar vinegar, cochineal. Cook at high temperature for 20- and boiling water into large saucepan, stir over low 30 minutes. Place washed apples on skewers, dip in heat until sugar is dissolved, bring to boil. Add toffee, place on buttered baking sheet to set. gelatine mixture; boil steadily, uncovered, 20 minutes. Allow to cool to lukewarm. White Christmas Pour into large bowl of electric mixer, add vanilla • 8 oz. solid while vegetable shortening and lemon juice. Beat on high speed of electric mixer • 3 cups rice bubbles until very thick and white. Pour into two deep 8" • 1 cup coconut square cake tins which have been rinsed out with • ¾ cup icing sugar cold water. Allow to set. • 1 cup powdered milk Cut marshmallows into squares with wetted • ¼ cup sultanas knife, then toss in toasted coconut. • 1 oz. mixed peel • 1 oz. preserved ginger To toast coconut: Place coconut in heavy pan, • stir with wooden spoon over moderate heat until 1 oz. glace apricots coconut is light golden brown. Remove from pan • 1 oz. glace pineapple immediately or coconut will continue to cook in hear • 1 oz. glace cherries of pan. Melt chopped white vegetable, shortening over gentle heat. Combine rice bubbles, coconut, sifted Toffee icing sugar, powdered milk and chopped fruits. Mix • 1 tin condensed milk well. Add melted shortening and mix thoroughly. • 2 tablespoons golden syrup Press mixture into lightly greased and paper- • 1 cup sugar lined 11" x 7" lamington tin. Refrigerate until firm; cut • 3 oz. butter into bars for serving. • Almond essence • Vanilla essence NOTE: For a more economical confection, 1 cup of mixed fruit can replace the glace fruit and sultanas Melt butter, add sugar and golden syrup; stir in above recipe. until boiling. Add condensed milk and boil for 15 minutes, stirring all the time. Add essences, set in greased dish.

100 | Lollies Life is like a grapefruit, there's more to it than meets the eye. Miscellaneous Coffee Fruit Cup Muesli • 1 lge. bottle dry ginger • 1 lb. rolled oats • 3 lb. F.C. powdered milk • 1 lge. bottle ginger ale • 6 oz. lecithin meal • 8 oz. coffee • 2 lge. bottles lemonade • 6 oz. crushed nuts • 8 cups cold water • 1 small bottle Black Tulip • 4 oz. sultanas • 1 teaspoon salt • 1 bottle fruit cup cordial • 6 oz. chopped dried fruit (apricots, pears, • 1 lge. can pineapple juice apples, etc.) • 1 tin crushed pineapple • 4 tablespoons weetharts Cumquat Brandy • 5 passionfruit Place all in a jar and shake well. No mixing • 4 cups cold black tea required. • 2 lb. cumquats • Ice cubes • 2 lb. sugar Will keep indefinitely. Mix all together, add chopped bananas, • 1 bottle brandy (26 oz.) strawberries and mint leaves. Serves 20. Wool Mix Wash fruit and prick all over with a hat pin. Granola • 4 cups Lux Cover with sugar, then brandy. Shake thoroughly, • 1 cup methylated spirit • 5 cups oatmeal then shake once a day until dissolved. • 1 small bottle of eucalyptus • 1 cup sesame seed • 1 cup sunflower seed Mix all together and keep in airtight container. Leave six months. • 1 cup chopped almonds When required, dissolve 2 tablespoons in dish of • 1 cup sultanas warm water, soak garment for a few minutes. Frosted Grapes • 1 cup lecithin Squeeze gently. Hang on line. Do not rinse. • 1 cup coconut • Optional extras: Wheat germ, dried apple, For 8 oz. fruit you will need 1 egg white, 3 etc. tablespoons castor sugar. Bake all ingredients (except lecithin and Prepare grapes in small bunches, wash and dry sultanas) in a moderate oven for approximately 15- 20 minutes. Be careful that the coconut does not thoroughly. burn. Beat egg white with a fork, do not attempt to Iced Coffee make it white and frothy. • 1 pint cold strong coffee • Cracked ice Dip grapes in egg white, then in sugar, leave to • ¼ pint cream dry in a warm place for several hours. • ½ pint milk

Other fruits such as Strawberries, cherries, Put coffee, cream, milk into shaker add cracked ice and stir well. apricots, red and black currants may be done in the same way. Serve in glasses topped with sweetened cream.

102 | Miscellaneous The nearer we get to God by grace, the more we feel the distance to God by nature. Handy Hints SANDWICHES: When making tomato Tuck small ice cube into about-to-be-cooked Soak bananas in cold water overnight and they sandwiches sprinkle salt on bread first. then butter. hamburgers. Ice keeps hamburger moist and juicy. will not go black for sandwiches next day. Slops bread going soggy. When saucepans become burnt fill with water To preserve passionfruit pulp, 1 cup sugar, 1 SELF-RAISING FLOUR; 2 lb. plain flour, 1 oz. and add two tablespoons salt, leave to stand Aspro. Mix all together and put in screw top jars. cream of tartar, ½ oz. soda. Stir all ingredients overnight. Will then be very easy to clean. together three times. To keep lemons a long time, rub over with egg To keep mixing bowls from sliding when beating white and leave to dry. HARD-BOILED EGGS: When using hard-boiled mixes, stand bowl on wrung-out kitchen sponge. eggs for salads, crack the shell and leave in cold To remove rust from cloths, boil in solution of 2 water until wanted and they will not discolour or tablespoons cream of tartar to a quart of water and smell. A pinch of sugar added to vegetables gives them a fresher taste and flavour. rinse. BOILED CORNED MEAT; Add tablespoon of Rub grass strains with methylated spirit; also use treacle to the water when boiling corned beef or ham. To keep a sponges or cakes fresh for a longer spirit to remove biro, carbon, sealing wax or varnish It imparts a novel flavor to the meat which if left in period of time, place a few slices of bread into the marks. the pot until cold, remains moist and tender. same to container. This can also be done for biscuits.

To clean stains from coffee mugs, place 2 Useful hints for 2 crust pie teaspoon of Steradent powder in mug, fill with hot water, leave for a few minutes and stains will When making pastry with self-raising flour bake disappear. 50°F less than when using plain flour. Plain flour pastry shell bake at 450°F (hot oven). Self-raising FOR SORE THROATS: ½ pint vinegar, ½ pint water, 1 tablespoon salt, 1 teaspoon cayenne. Simmer flour pastry shell bake at 400°F (moderately hot 10 minutes, then strain. 1 teaspoon every hour, then oven). every 2 or 3 hours. Gargle it before drinking. (Has never failed.) Do NOT grease pie pan.

FOR COLDS: 4 brown onions (peeled and Bake pie on first rung of oven whether using gas, sliced). Sprinkle each layer with sugar, cover, leave electric, etc. until juice comes out. Drink juice as required. Pastry for pie crust Insert slivers of garlic or sprigs of rosemary into small cuts made in leg or shoulder before roasting. Mix together 2 cups self-raising flour, 1 teaspoon salt. Cut in ⅔ cup shortening (use lard or Always soak dried herbs in a little warm milk for lard and butter). Sprinkle with 4 to 6 tablespoons 5 minutes before using. water. Work well, gather together and press dough Add 1 teaspoon brandy to about-to-be-cooked into ball. Divide in half. Roll until one-eighth inch hamburger mix. thick. Ease into an ungreased pie pan.

104 | Handy Hints If you must have sin - have cinnamon toast.

Gallons 1 Litres 3.8

Quarts 1 2 3 Millilitres 0.9 1.9 2.8

Pints ¼ ⅜ ½ ¾ 1 2 3 4 Cups 0.5 0.75 1 1.5 2 4 6 8

Ounces ½ 1 1½ 2 2½ 3 3¾ 4 5 6 7 8 9 10 10½ 11 12 13 13½ 14 14½ 15 16 Grams 14 28 43 57 71 85 106 113 142 170 198 227 255 283 298 312 340 369 383 397 411 425 453 Millilitres 15 30 44 59 74 89 111 118 148 177 207 237 266 296 311 325 355 384 399 414 429 444 473

Pounds ¼ ½ ¾ 1 1½ 2 2½ 3 3½ 4 4½ 5 6 Grams 113 227 340 454 680 907 1134 1361 1588 1814 2041 2268 2722

Fahrenheit 200 250 300 325 350 375 400 425 450 475 Celsius 93 121 149 163 177 191 204 218 232 246

Inches ½ 1 1½ 2 3 4 5 6 7 8 9 10 11 12 Centimetres 1.3 2.5 3.8 5.1 7.7 10.2 12.7 15.2 17.8 20.3 22.9 25.4 27.9 30.5 www.centacareballarat.org.au