Peplow House

40th Year Commemorative Edition

Ladies Auxiliary Recipe Book

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

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SAVOURIES ............................................................ 1 Bacon Savouries ............................................................................ 2 Cheese and Bacon Tartlets ..................................................... 2 Cheese Rounds ............................................................................... 2 Caviar Profiteroles ....................................................................... 2 Crayfish Cocktail .......................................................................... 2 Duchesse Potatoes ....................................................................... 2 Easy Egg Entree ............................................................................. 2 Italian Potato Balls ....................................................................... 3 Larp ........................................................................................................ 3 Potato Balls ....................................................................................... 3 Salami Appetiser Snack ............................................................ 3 Savoury Bread ................................................................................. 3 Savoury Puffs ................................................................................... 4 Tiny Quiches ................................................................................... 4 Tomato Spread ............................................................................... 4

DIPS ......................................................................... 5 Anchovy Olive Dip ...................................................................... 6 American Mustard Dip .............................................................. 6 Asparagus Dip ................................................................................ 6 Brandied Mushroom Dip .......................................................... 6 Confetti Dip ...................................................................................... 6 Corn Relish Dip .............................................................................. 6 Curried Egg Dip............................................................................. 6 Florida Dip ........................................................................................ 7 Pineapple Dip .................................................................................. 7 Sardine Dip ....................................................................................... 7 Windsor Dip ..................................................................................... 7

SALADS ................................................................... 9 Blender Mayonnaise .................................................................10 Curried Chicken Salad.............................................................10 Curry Salad .....................................................................................10 Frozen Hawaiian Salad ............................................................10 Mayonnaise ....................................................................................10 Rice Salad ........................................................................................10 Refrigerator Coleslaw ...............................................................10 Sunshine Salad ............................................................................. 11

IndexSOUPS .................................................................... 13 American Corn Chowder ....................................................... 14 Cream of Asparagus Soup ..................................................... 14 Cream of Carrot Soup .............................................................. 14 Easy Tomato Soup ..................................................................... 14 Iced Tomato Soup ...................................................................... 14 Lettuce Soup .................................................................................. 14 Parsley Soup ................................................................................... 15 Pea Soup ........................................................................................... 15 Potato Prawn Chowder ............................................................ 15 Pumpkin Soup ............................................................................... 15 Pumpkin Vichyssoise ............................................................... 15 Seafood Soup ................................................................................. 16 Spicy Tomato Soup .................................................................... 16 Vichyssoise ..................................................................................... 16

LUNCHEON AND DINNER DISHES .................... 17 Apricot Stuffed Lamb with Rosemary ............................ 18 Asparagus and Corn Casserole .......................................... 18 Asparagus Soufflé....................................................................... 18 Baked Stuffed Cutlets ............................................................... 18 Beef Burgundy .............................................................................. 19 Beef Casserole Romano .......................................................... 19 Beef Curry ........................................................................................ 19 Beef Macaroni ............................................................................... 19 Beef Olives ..................................................................................... 20 Beef Stroganoff ............................................................................ 20 Bellevue Steak .............................................................................. 20 Boeuf Bourguignonne ............................................................. 20 Burmese Curry .............................................................................. 21 Cabbage Rolls ............................................................................... 21 Carbonnade of Beef ................................................................... 21 Carpetbag Steak .......................................................................... 21 Chicken and Celery Casserole ........................................... 22 Cheeseburger Pie ....................................................................... 22 Cheddar Chicken Potage ...................................................... 22 Cheese Pudding .......................................................................... 22 Chicken and Apricots .............................................................. 22 Chicken Cacciatore .................................................................. 22

Chicken Curry .............................................................................. 23 Chicken in Wine Sauce .......................................................... 23 Chicken Vol-Au-Vent .............................................................. 23 Chinese Hamburgers .............................................................. 24 Chinese Spring Rolls ............................................................... 24 Chinese Steak ............................................................................... 24 Chop Suey ...................................................................................... 24 Cod and Broccoli Caprice ..................................................... 24 Corned Beef ................................................................................... 24 Curried Sausages ....................................................................... 25 Curried Sausages ....................................................................... 25 Curry Favourite ........................................................................... 25 Deep Down Sausages .............................................................. 25 Egg and Prawn Bake ................................................................ 26 Fillets of Whiting Meuniere ................................................ 26 Fried Rice ........................................................................................ 26 Fruity Beef Curry ........................................................................ 26 Golden Chicken with Caper Sauce ................................. 26 Ham and Tomato Cheese Pie .............................................. 27 Ham and Asparagus Casserole .......................................... 27 Hamburger Barbecue ............................................................... 27 Hawaiian Chicken ...................................................................... 27 Hawaiian Curry ............................................................................ 27 Hot Asparagus with Curry Butter .................................... 28 Kidneys in Mustard and Wine Sauce ............................ 28 Ki Si Ming ....................................................................................... 28 Lambs Fry with Bacon ............................................................ 28 Lamb Oriental .............................................................................. 28 Lemon Cream Veal ................................................................... 29 Lobster Supreme ........................................................................ 29 Lobster Thermidor .................................................................... 29 Macaroni Mince .......................................................................... 29 Meat Loaf ........................................................................................ 29 Meat Loaf with Barbecue Sauce ........................................ 30 Mushrooms Parmesan ............................................................ 30 Onion Tart ...................................................................................... 30 Paradise Casserole .................................................................... 30 Pineapple Chicken ..................................................................... 31 Pineapple Chop Suey ............................................................... 31

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Pork Sausage Roll ....................................................................... 31 Pork and Pineapple .................................................................... 31 Pork Chops in Wine .................................................................. 31 Pork Chop Risotto ..................................................................... 32 Pork Sweet and Sour ................................................................ 32 Potted Meat ................................................................................... 32 Quick Chick 'N Spaghetti ..................................................... 32 Rabbit Venison ............................................................................ 32 Quiche Lorraine .......................................................................... 32 Rissoles ............................................................................................. 33 Salmon and Asparagus Quiche......................................... 33 Salmon Croquettes.................................................................... 33 Salmon Mornay ........................................................................... 34 Sausage and Apple Bake ....................................................... 34 Sausages Indian Style ............................................................. 34 Savory Chop Casserole .......................................................... 34 Savory Curry Roll ....................................................................... 34 Savoury Peas ................................................................................. 34 Savory Sausages ......................................................................... 34 Savory Stuffed Zucchini ........................................................ 35 Scallop Mornay ........................................................................... 35 Scotch Eggs with Sauce ......................................................... 35 Smoked Oyster Vol-Au-Vent .............................................. 35 Spaghetti Bolognaise - Quick and Easy ....................... 35 Spaghetti and Meatballs ........................................................ 36 Spanish Stewed Chicken ....................................................... 36 Steak Casserole with Parsley Dumplings ................... 36 Steak Diane .................................................................................... 36 Steak and Kidney Pie ............................................................... 36 Super Pizza Burger ..................................................................... 37 Sweet and Sour Chicken ......................................................... 37 Sweet and Sour Fish .................................................................. 37 Sweet and Sour Meat Balls .................................................... 37 Sweet and Sour Meat Balls ................................................... 38 Sweet and Sour Meat Balls ................................................... 38 Sweet and Sour Steak .............................................................. 38 Sweet Corn Casserole ............................................................. 38 Ting-A-Ling ................................................................................... 39 Tournedos Madeleine ............................................................. 39 Tripe (A La France) .................................................................. 39 Veal Cordon Bleu ....................................................................... 39 Veal Goulash with Caraway Dumplings ..................... 40

DESSERTS AND PUDDINGS ................................ 41 Apple Bread and Butter Pudding ..................................... 42 Apple Caramel Roll .................................................................. 42 Apple Charlotte ........................................................................... 42 Apple Crumble ............................................................................ 42 Apple Crunch ............................................................................... 42 Apple Roly Poly........................................................................... 42 Apricot Mousse ........................................................................... 43 Apricot Jubilee ............................................................................ 43 Apricot Yoghurt Cheesecake .............................................. 43 Baked Orange Pudding .......................................................... 43 Banana Delicious ....................................................................... 43 Banana Pie ...................................................................................... 43 Banana Plum Pudding ............................................................ 43 Blackberry Chiffon Pie............................................................ 44 Black Currant Flummery ....................................................... 44 Blackberry Pie .............................................................................. 44 Blackberry Swirls ........................................................................ 44 Blitz Kuchen .................................................................................. 45 Brandied Caramel Bananas ................................................. 45 Brandy Cream .............................................................................. 45 Brandied Fruit .............................................................................. 45 Brandied Fruit Salad ................................................................ 45 Brandy Alexander Pie .............................................................. 46 Butterscotch Apple Dumplings ........................................ 46 Canadian French Silk Pie...................................................... 46 Caramel Cream Pie ................................................................... 46 Caramel Rum Pie ....................................................................... 46 Cherry Flan ..................................................................................... 47 Cherry Pudding ............................................................................ 47 Cherry Sweet .................................................................................. 47 Choco-Almond Velvet Dessert ........................................... 47 Choc Sherry Cream ................................................................... 47 Chocolate Almond Pie ............................................................ 48 Chocolate Cheese Pie .............................................................. 48 Chocolate, Coffee and Rum Tart ...................................... 48 Chocolate Cream Mousse..................................................... 48 Chocolate Cream Cheesecake ........................................... 48 Chocolate Meringue Pudding ............................................ 49 Chocolate Peppermint Pie.................................................... 49 Chocolate Pie ................................................................................ 49 Chocolate Self-Saucing Pudding ..................................... 49

Coffee Cream Cheesecake ................................................... 50 Crème Caramel ........................................................................... 50 Chocolate Mousse ..................................................................... 50 Christmas Pudding ................................................................... 50 Coconut Marshmallow Tart .................................................. 51 Cuban Bananas ............................................................................ 51 Custard Tart ................................................................................... 51 Frogs in Ponds .............................................................................. 51 Golden Syrup Dumplings ...................................................... 51 Grasshopper Pie .......................................................................... 51 Hazelnut Cream Tart ............................................................... 52 Italian Gelato ................................................................................ 52 Jellied Plum Pudding .............................................................. 52 Jelly Apricot Cake ..................................................................... 52 Jelly Whip ...................................................................................... 52 Jiffy Raisin Pudding ................................................................. 53 Lemon Cheesecake ................................................................... 53 Lemon Chiffon Pie .................................................................... 53 Lemon Cream ............................................................................... 53 Lemon Cream Pie ...................................................................... 54 Lemon Cream Soufflé .............................................................. 54 Lemon Delicious Pudding .................................................... 54 Lemon Fluff ................................................................................... 54 Lemon Jelly Dessert ................................................................. 54 Lemon Sweet ................................................................................. 54 Maja Blanca Mais ....................................................................... 54 Mars Chocolate Chiffon Pie ................................................ 54 Marshmallow Pavlova ............................................................. 55 Orange Apricot Tango ........................................................... 55 Orange Cheese Cake ............................................................... 55 Overnight Pudding (Steamed) .......................................... 55 Passion Fruit Delicious .......................................................... 56 Passionfruit Mallow Pie ......................................................... 56 Pavlova: Quick-and-Easy with Marshmallow Centre ............................................................................................................... 56 Pavlova ............................................................................................. 56 Pavlova ............................................................................................. 56 Pears Flambé ................................................................................ 56 Peppermint Dessert ................................................................... 57 Pineapple Alaska ......................................................................... 57 Pineapple Chiffon Flan ........................................................... 57 Pineapple Cream Sweet .......................................................... 57

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Pineapple Marshmallow Dessert ....................................... 57 Pineapple Meringue ................................................................. 58 Pineapple Ripple Sweet .......................................................... 58 Plum Pudding............................................................................... 58 Pommes Meringues A L'abricot ........................................ 58 Profiteroles ..................................................................................... 58 Pumpkin Pie .................................................................................. 58 Quick and Easy Plum Pudding (No Eggs) ................. 59 Quick Delicious Sweet ............................................................ 59 Quick Sponge Roly-Poly ........................................................ 59 Rose Fruit Salad .......................................................................... 59 Rum Baba ........................................................................................ 59 Rum Cake........................................................................................ 59 Rum and Coffee Pavlova ....................................................... 60 Saucy Hot Fudge Pudding ................................................... 60 Simple Plum Pudding ............................................................. 60 Steamed Chocolate Sauce Pudding ................................ 60 Strawberry Charlotte Russe ................................................. 60 Strawberry Cream Pie (flan Tin) ....................................... 60 Strawberries Deluxe .................................................................. 61 Sweet Fruit Mince ....................................................................... 61 Wonder Pudding ......................................................................... 61

CAKES, BISCUITS, SLICES AND BREADS ......... 63 Afghans ............................................................................................ 64 Boston Cream Pie (American) ........................................... 64 Angel Food Cake ........................................................................ 64 Apple Cakes .................................................................................. 64 Apricot Loaves ............................................................................. 64 Apricot Pasties ............................................................................. 64 Banana Cake (for use in vitamiser only) ..................... 65 Banana Caramel Cake............................................................. 65 Beer Cake ........................................................................................ 65 Boiled Fruit Cake ....................................................................... 65 Boiled Fruit Cake ....................................................................... 66 Caramel Fruit Squares ............................................................ 66 Cheese Cake ................................................................................. 66 Cheese Scones ............................................................................. 66 Cherry Cheese Squares .......................................................... 66 Cherry Ripe Slice ....................................................................... 66 Chiffon Cake ................................................................................. 66 Chocolate Biscuits ..................................................................... 67

Chocolate Biscuit Log ............................................................. 67 Chocolate Cake ........................................................................... 67 Chocolate Cakes ......................................................................... 67 Chocolate Crunch ...................................................................... 67 Chocolate Peppermint Squares ......................................... 67 Coffee Slice .................................................................................... 68 Chocolate Rum Slice ................................................................ 68 Chocolate Sponge...................................................................... 68 Coconut Biscuits ........................................................................ 68 Coffee Hazelnut Biscuits ....................................................... 68 Coffee Walnut Slice .................................................................. 68 Cold Tea Cake ............................................................................. 69 Cornflakes Macaroons ............................................................ 69 Crunchy Topped Currant Cake ........................................ 69 Cup Cakes ...................................................................................... 69 Custard Pikelets .......................................................................... 69 Currant Drops .............................................................................. 70 Custard Powder Sponge ........................................................ 70 Danish Apple Cake ................................................................... 70 Date Loaf ......................................................................................... 70 Date and Rum Cake .................................................................. 70 Date and Walnut Slice ............................................................ 70 Devil's Food Cake ...................................................................... 70 Door-Step Cake ............................................................................ 71 Doughnuts ....................................................................................... 71 Dried Apricot Loaf ...................................................................... 71 Dutch Apple Torte ..................................................................... 71 Dutch Butter Cake ...................................................................... 71 Forcer Biscuits .............................................................................. 72 Foundation Biscuit Recipe .................................................... 72 Fruit Crunchies ............................................................................ 72 Fruit Gem Scones ....................................................................... 72 Fruit Loaf .......................................................................................... 72 Fruit Slices ....................................................................................... 72 Fruit Slice .........................................................................................73 Fudge Slice .....................................................................................73 German Apple Cake ..................................................................73 German Coffee Cake ................................................................73 Gingerbread ...................................................................................73 Ginger Coconut Crisps ...........................................................74 Ginger Fluff ....................................................................................74 Ginger Snaps .................................................................................74

Golden Corn Loaf .......................................................................74 Hazelnut Torte ..............................................................................74 Hedgehog Cake ...........................................................................74 Hokey-Pokey Biscuits ..............................................................74 Honey Bread .................................................................................. 75 Jelly Biscuits .................................................................................. 75 Jiffy Coffee Cake ......................................................................... 75 Italian Ricotta Cake ................................................................... 75 Lazyman's Cake ........................................................................... 75 Latvian Coffee Cake .................................................................. 75 Lemon Coffee Biscuits ............................................................. 75 Lemon Ginger Slice .................................................................. 76 Lemon Shortcake ....................................................................... 76 Marshmallow Weet-Bix Slices ........................................... 76 Mocha-Pecan Jewels ................................................................ 76 Monte Carlo Biscuits ............................................................... 76 Morning Coffee Slice ................................................................ 77 Mocha Fudge Cake .................................................................... 77 Munchie Crunchie...................................................................... 77 Muesli Slice .................................................................................... 77 No Bake Chocolate Cake ....................................................... 77 Nut Loaf ............................................................................................78 Nut Loaf ............................................................................................78 Nutty Crackers .............................................................................78 Orange Cake ..................................................................................78 Orange Cake ..................................................................................78 Passionfruit Slices ......................................................................78 Peanut Crispies ........................................................................... 79 Peppermint Slice ........................................................................ 79 Potato Fruit Loaf ......................................................................... 79 Pumpkin Cake ............................................................................. 79 Quick and Easy Patty Cakes ............................................... 79 Raspberry Marshmallow Crunch ..................................... 79 Rice Bubble Biscuits ................................................................. 80 Raspberry Shortbread ............................................................. 80 Raspberry Oat Fingers ............................................................ 80 Rich Fruit Cake ............................................................................ 80 Rum Balls ........................................................................................ 80 Scotch Shortbread ..................................................................... 80 Simnel Cake ................................................................................... 81 Sponge ............................................................................................... 81 Spicy Apple Sauce Squares .................................................. 81

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Simple Cake ................................................................................... 81 Sponge ............................................................................................... 81 Stonehenge ..................................................................................... 81 Sultana Cake .................................................................................. 81 Scripture Cake........... ................................................................... 82 Torte ................................................................................................... 83 Victoria Sandwich ..................................................................... 83 Zucchini Bread............................................................................. 83

JAMS ..................................................................... 85 Apricot Jam ................................................................................... 86 Apricot Jam ................................................................................... 86 Blackberry Jam ........................................................................... 86 Blackberry and Apple Jam ................................................... 86 Black Currant Jam .................................................................... 86 Carrot and Lemon Jam .......................................................... 86 Dried Apricot Jam ..................................................................... 86 Fig Jam ............................................................................................ 86 Gooseberry Jam .......................................................................... 86 Lemon and Melon Jam ........................................................... 86 Melon, Lemon and Ginger Jam ........................................ 86 Melon and Passionfruit Jam ................................................ 87 Peach and Pineapple Jam ..................................................... 87 Raspberry Jam .............................................................................. 87 Pear Ginger Jam .......................................................................... 87 Quince Conserve ........................................................................ 87 Strawberry Jam ............................................................................ 87 Tomato-Passion-Apple Jam ................................................. 87

SAUCES ................................................................. 89 Apple Sauce ................................................................................... 90 Cucumber Sauce ........................................................................ 90 Horseradish Cream ................................................................... 90 Mint Sauce ..................................................................................... 90 Sour Cherry Sauce ..................................................................... 90 Spiced Mustard Sauce ............................................................. 90 Tartare Sauce ................................................................................ 90 Tomato Sauce ............................................................................... 90 Foundation White Sauce ........................................................ 91

CHUTNEYS, ETC. ................................................ 93 Beetroot Chutney ....................................................................... 94

Cucumber Pickles ...................................................................... 94 Farm-House Lemon Butter .................................................. 94 Fruit Chutney ............................................................................... 94 Green Tomato Chutney ......................................................... 94 Mixed Vegetable Mustard Pickles................................... 94 Sweet Cauliflower Pickles ..................................................... 94 Pickled Beef ................................................................................... 95 Pickled Cabbage ......................................................................... 95 Pickled Onions ............................................................................ 95

LOLLIES ................................................................. 97 After-Dinner Mints.................................................................... 98 Almond Brittle ............................................................................. 98 Apricot Candy Roll ................................................................... 98 Buttered Brazil Nuts ................................................................. 98 Butterscotch .................................................................................. 98 Caramel Peanut Popcorn ...................................................... 98 Choc-Coated Orange Peel .................................................... 98 Coconut Ice ................................................................................... 99 Creamy Coconut Ice ................................................................ 99 Honey and Date Squares ....................................................... 99 Honeycomb ................................................................................... 99 Marshmallow Cups ................................................................... 99 Peanut Crunch ............................................................................. 99 Toasted Coconut Marshmallows.................................... 100 Toffee .............................................................................................. 100 Toffee Apples ............................................................................. 100 White Christmas ...................................................................... 100

MISCELLANEOUS .............................................. 101 Coffee .............................................................................................. 102 Cumquat Brandy ...................................................................... 102 Frosted Grapes .......................................................................... 102 Fruit Cup ....................................................................................... 102 Granola ........................................................................................... 102 Iced Coffee ................................................................................... 102 Muesli .............................................................................................. 102 Wool Mix ....................................................................................... 102

HANDY HINTS.................................................... 103

Savouries

2 | Savouries No man ever got lost on a straight road.

Bacon Savouries • 4 oz. butter• 6 oz. self-raising flour• 1 egg

Rub butter into flour, bind with egg. Roll outthinly and line patty tins.

Filling

• Pkt. bacon pieces• 1 onion• 1 egg• Carrot (2 cups when minced)• Parsley

Put onion, carrot and bacon through mincer,chop parsley finely, bind with egg. Put in cases, and bake in fairly hot oven. Can be baked in slice tray.

Cheese and Bacon Tartlets • 2 rashers bacon• Shortcrust pastry• ¾ cup grated cheese• ½ cup breadcrumbs• 2 teaspoons melted butter• 2 eggs, beaten• Salt and cayenne

Chop bacon finely and fry until crisp. Line pattytins with shortcrust pastry. Mix together the remaining ingredients and use to fill the pastry shells. Bake in oven at 200°C for approximately 20 minutes. Serve hot.

Cheese Rounds • French stick (slice in half, length-wise)• 6 oz. phili cheese• 3 tablespoons finely chopped ham• 3 tablespoons creamy french onion soup• 2 tablespoons finely chopped gherkin

Beat cheese until smooth. Add rest of ingredients. Remove soft centre of loaf. Pile filling into loaf and press together. Wrap firmly in foil and chill for two hours. Slice thinly.

Caviar Profiteroles

• 2 tablespoons butter• 2 pinches salt• ½ cup water• ¾ cup plain flour• 2 eggs• Caviar• Juice ½ lemon• ½ pint cream

Put the butter and salt in the water and bring it to a boil in a small pan. When it comes to a boil, remove from the heat and throw in all the sifted flour at once, mixing energetically. Return to a low heat and continue mixing and continue mixing and stirring until a ball of dough has formed and detaches itself from both pan and wooden spoon. Remove from the heat and allow to cool. When cooled, break in the eggs one at a time, not mixing in the second until the first is thoroughly mixed in.

Continue mixing energetically until you obtain a glossy mixture with air bubbles forming here and there. Place this dough in a pastry bag and squeeze out the profiteroles, each one the size of an olive, on an oven tray, put the oven tray in a very hot oven and when the profiteroles are golden brown, with no moisture showing on them, remove from the oven and allow them to cool before filling with caviar. To fill with caviar, slit top of profiterole, mix lemon juice with caviar and place in slit. Top with dab of cream. This is nice served with drinks.

Crayfish Cocktail • ¼ pint cream• 2 egg yolks• 1 teaspoon made mustard• 3 tablespoons condensed milk• 2 tablespoons vinegar• 2 tablespoons tomato sauce• 1 teaspoon worcestershire sauce• Salt and pepper to taste• About 1 cup crayfish or sauce shrimps• Paprika

Whip cream until thick, add yolks, mustard,condensed milk and whip again. Stir in vinegar, tomato sauce and worcestershire sauce. Chill. Pour over crayfish (or shrimps) just before serving. Sprinkle with paprika. Serves four.

Duchesse Potatoes • 1 lb. potatoes• 2 egg yolks• Little hot milk if desired• 2 oz. butter• Salt and pepper

Peel and boil potatoes. Rub through a sieve, andadd yolks, butter, seasoning and enough milk to mix to a firm soft consistency. Using a half-inch star pipe, pipe mixture (on a greased, floured tray) into rosettes. Bake in a hot oven, 475°F, reset to 425°F, for a few minutes, until golden brown.

Easy Egg Entree Half a dozen hard-boiled eggs, diced and chilled.

Asparagus pieces, cucumber and anything else one may care to add. Salt and pepper to taste. Combine gently with ½ to 1 cup mayonnaise and serve on a bed of lettuce. This also makes a delightful addition to the salads for a barbecue and keeps indefinitely.

It is not how much we have, but how much we enjoy, that makes happiness. Savouries | 3

Italian Potato Balls • 1½ lb. potatoes• 2 egg yolks• 4 tablespoons freshly grated parmesan

cheese• 1 tablespoon finely chopped onion• 1 tablespoon butter• Fat for frying• 2 tablespoons finely chopped parsley• Salt and freshly ground black pepper• 2 eggs• Flour• Breadcrumbs

Peel potatoes and boil in salted water untilcooked. Mash and combine with egg yolks and cheese in a large mixing bowl. Sauté finely chopped onion in butter until golden but not brown. Add to potato mixture with parsley and generous amounts of salt and pepper. Mix to a smooth paste and form into small balls the size of a large walnut. Make about 24 balls.

Beat eggs with a fork until well blended. Roll potato balls in flour and then in beaten egg. Cook until well blended. Roll potato balls in flour and then in beaten egg. Coat with breadcrumbs and chill until ready to use. Heat fat (I prefer a mixture of olive oil and lard) to frying temperature. Fry a few potato balls at a time until they are golden in colour and heated through. Serves six.

Larp • 1 lb. finely minced beef• Juice of 1 lemon• 2 teaspoons fish sauce• ½ bunch shallots• Dry red chili (to taste)• MSG• ¼ lb. rice, cooked

Stir minced beef in a saucepan until it has lost the pink colour and is cooked. Add the lemon juice, fish sauce, chopped shallots, and chopped red chili. Add a pinch of MSG.

Put ¼ lb. of rice into a saucepan and cook over a medium heat stirring constantly until brown. Remove from heat and pound into a paste.

Mix with the meat mixture just before serving and garnish with chopped shallots.

Potato Balls Use really small new potatoes no bigger than

golf balls. Boil in salted water in jackets until tender, drain and leave till cold.

Heat oil in pan, drop in potatoes (Still in their jackets) and fry till brown and crisp.

Salami Appetiser Snack • 4 tablespoons each of finely diced green

pepper, cucumber and celery• 2 tablespoons diced red pimento• ½ teaspoon french mustard• 24 large thin slices salami, skinned• Few drops of lemon juice• 1 tablespoon olive oil• Salt and freshly ground pepper• Stu�ed green olives, to garnish

Mix diced vegetables together. Make a well-seasoned dressing with mustard, lemon juice, olive oil, salt and freshly ground pepper. Pour over vegetables and mix well. Put a little vegetable mixture on each slice of salami and fold in two. Arrange in a tight ring on a round serving dish so that folded slices support each other. (Spear slices with toothpicks if they refuse to stay folded in two.) Fill centre of dish with stu�ed olives and serve immediately. Ideal to serve at a barbecue as an appetiser. Serves eight.

Savoury Bread • 2 cups grated cheese• 3 slices bacon• 2 eggs• 4 shallots• Buttered bread

Grate cheese into a dish, add chopped bacon,chopped shallots and mix with eggs. Add salt and pepper to taste, cayenne if desired. Spread liberally on buttered bread and cut into fingers. Heat in a moderate oven for about 30 minutes or until lightly browned.

4 | Savouries Have you ever noticed the fire department never fights fire with fire?

Savoury Puffs Puffs

• 1 cup chicken stock (or water and 2 chickenstock cubes)

• 3 oz. butter• 1 cup plain flour• 2 teaspoons curry powder• ½ teaspoon salt• 3 eggs

Place chicken stock and butter in saucepan, stiruntil butter has melted; bring to rapid boil, add sifted flour, curry powder and salt all at once. Beat well over medium heat until mixture leaves the sides of the pan; remove from heat, cool slightly. Place mixture into small bowl of electric mixer, gradually add eggs, beating well after each addition. Place teaspoonful's of mixture on lightly-greased oven trays; allow room for spreading. Bake in hot oven 10 minutes, reduce heat to moderate, cook for further 15 to 20 minutes.

Split each puff in half, remove any moist dough that may be inside; cool.

Just before serving, fill each puff with prepared Savory Filling. Top each puff with a little extra mayonnaise, sprinkle with finely-chopped parsley or paprika.

Savoury Filling

• 2 cups finely diced cooked chicken• ¾ cup mayonnaise• ⅓ cup sour cream• 1 tablespoon chopped parsley• 1 teaspoon curry powder• 3 shallots• Salt, pepper

Place chicken, mayonnaise, sour cream, parsley,curry powder and finely-chopped shallots into bowl; mix well. Season with salt and pepper.

Tiny Quiches Pastry

• 2 cups plain flour• 4 oz. butter• 1 teaspoon dry mustard• ½ teaspoon paprika• Salt, pepper• 1 egg yolk• Approx. 2 tablespoons water

Sift dry ingredients into bowl, rub in butter untilmixture resembles fine breadcrumbs. Add egg-yolk and water, mix to a firm dough. Turn out on to lightly-floured board; knead lightly. Roll out dough thinly, cut into rounds using 8cm (3") round cutter. Press pastry into patty tins.

Filling

• 8 oz. bacon• 1 small onion• 1 tablespoon chopped parsley• 2 oz. gruyere cheese• 4 oz. cheddar cheese• 2 eggs• 1 cup milk• Salt, pepper

Remove rind from bacon, chop bacon into smallpieces. Place bacon and peeled and finely-chopped onion in frying pan. Fry until bacon is crisp and onion tender; cool. Spoon a little bacon mixture roe pastry cases, top with a little of the combined grated cheeses.

Beat eggs and milk in bowl until combined, add parsley, season with salt and pepper. Spoon enough egg mixture over filling to cover. Bake in hot oven 5 minutes, reduce heat to moderate, cook a further 10 minutes until quiches are golden brown.

Makes about 24.

Tomato Spread • 2 small onions cut finely• 2 dessertspoons butter• 2 medium size tomatoes• 2 eggs• Pepper and salt to taste• Good pinch mixed herbs

Cook onion slowly in butter, add tomatoespeeled and sliced, when well-cooked add eggs lightly beaten and stir well into tomato mixture; add herbs and simmer a few minutes.

Dips

6 | Soups For every minute you are angry you lose sixty seconds of happiness.

Anchovy Olive Dip • 1 cup sour cream• ½ cup stuffed olives, chopped• 1 dessertspoon anchovy sauce• 1 teaspoon finely chopped onion

Combine all ingredients and chill. Serve withsavoury biscuits.

American Mustard Dip • 1 cup rich cream cheese• 4 tablespoons mango chutney, chopped• ¼ teaspoon dry mustard• 1 teaspoon curry powder

Mix together all the ingredients. Turn into arigid container. To freeze: Cover, label and freeze. To thaw: Thaw in the refrigerator for eight hours. To serve: Serve as a dip with crisps or sliced frankfurts.

Ideal for a party or try using it as a sandwich filler.

Asparagus Dip • 8 oz. packaged cream cheese• 1 tablespoon lemon juice• ½ cup mayonnaise• ½ cup sour cream• 15 oz. can green asparagus cuts• Salt, pepper• 1 tablespoon chopped parsley• 1 tablespoon chopped chives

Beat cream cheese until soft and creamy,gradually beat in lemon juice and mayonnaise. Drain asparagus; reserve 1 tablespoon asparagus liquid. Beat reserved asparagus liquid into cream cheese. Add parsley and chives. Season with salt and pepper. Stir in sour cream. Add drained asparagus tips; mix lightly. Refrigerate at least 1 hour before serving.

Brandied Mushroom Dip

• 2 oz. butter• 1 small onion• 1 clove garlic• 4 oz. mushrooms• 2 tablespoons brandy• 1 tablespoon dry sherry• 2 rashers bacon• 8 oz. liverwurst• 8 oz. packaged cream cheese• Salt, pepper• ½ teaspoon thyme

Heat butter in frying pan, add peeled and finely chopped onion, crushed garlic, finely-chopped mushrooms, finely chopped bacon and thyme. Sauté gently until onion is tender and bacon crisp. Add sherry and brandy, simmer gently three minutes; cool.

Beat cream cheese and liverwurst until soft and creamy. Beat in onion mixture. Season with salt and pepper. Spoon into serving dish. Refrigerate several hours before serving.

Confetti Dip

• 4 oz. packet cream cheese• ½ pkt. onion soup mix• 1 rounded tablespoon each of chopped

cucumber, green pepper and pimento• Cream or mayonnaise, to mix

Soften the cream cheese at room temperature and beat until smooth. Blend in the soup mix and enough cream or mayonnaise to make a dip consistency. Fold in the remaining ingredients.

Corn Relish Dip

• 8 oz. cream cheese• 1 small jar sweet corn relish• Juice and rind of 1 lemon• 1 tablespoon cream

Cream cheese till smooth, add all ingredients.

Curried Egg Dip

• 8 oz. packaged cream cheese• ½ cup mayonnaise• ½ cup cream• 1 oz. butter• 1 small onion• 3 rashers bacon• 2 teaspoons curry powder• 1 teaspoon mustard• 1 teaspoon paprika• 3 hard-boiled eggs• Salt, pepper

Beat cream cheese until soft, gradually beat in mayonnaise. Beat cream in bowl until soft peaks form, stir into cream cheese mixture.

Heat butter in frying pan, add peeled and finely chopped onion, finely chopped bacon, curry powder, mustard and paprika. Sauté gently until onion is tender and bacon crisp; allow to become cold. Add bacon mixture to cream cheese; mix well.

Shell eggs, chop finely, add to cream cheese mixture; mix well. Season with salt and pepper, refrigerate before serving.

Men with clenched fists cannot shake hands. Dips | 7

Florida Dip • 1 large avocado• ¼ lb. cream cheese• ½ cup sour cream• 1 tablespoon lemon juice• Few drops tabasco sauce• 1 dessertspoon grated onion• Salt, pepper• Potato chips

Cut avocado in half lengthwise, remove fleshand 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 withthe 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.

Windsor Dip • 1 pkt. tomato soup• 1 pkt. brown onion sauce• 2, 8 oz. cans reduced cream• 2 tablespoons vinegar

Combine all ingredients in a bowl cover,refrigerate two hours.

Salads

10 | Soups Love is not love when it drains one person to nourish the other.

Blender Mayonnaise

• 2 egg yolks• ½ pint salad oil• ½ teaspoon dry mustard• 2 tablespoons white vinegar• ½ teaspoon sugar• Salt and pepper

Have all ingredients at room temperature and place in blender at maximum speed for one minute.

Curried Chicken Salad

• 6 oz. long grain rice• ½ cooked chicken• Small cauliflower• 3 tablespoons french dressing• ¼ pint mayonnaise• 2 tablespoons cream• 3 level teaspoons curry powder• Salt and pepper• Small green pepper cut in strips• 3 celery, chopped• 1-2 small onions• 1 lettuce

Cook rice (11 mins.), wash boiling water through colander, Cool. Cut chicken and cauliflower and toss with rice in French dressing. Combine mayonnaise with cheese, curry, salt and pepper in large bowl. Add chicken, etc., and toss. Add rice, green peppers, celery, onions and serve on bed of lettuce.

Curry Salad • 2 cups chilled cooked rice• 1 green pepper, shredded• 2 tablespoons raisins (chopped)• 2 tablespoons parsley (chopped)• 1 red-skinned apple, chopped, with skin on• 3 chopped spring onions• ½ cup salad oil• ⅓ cup of wine vinegar• 1 clove garlic, crushed• 1 tablespoon curry powder

Mix all these ingredients together. It keeps wellin a screw-topped jar.

Frozen Hawaiian Salad • ½ cup mayonnaise• 8 oz. cream cheese• 1 cup whipping cream• 2 cups fruit cocktail, drained• 2 large bananas, chopped• ½ cup walnut pieces• 1½ cups marshmallows cut into quarters

Cream mayonnaise and cream cheese. Whipcream and add to mixture. Mix in remaining ingredients. Put into two freezer trays and place in freezer 1½-2 hours. Serve on crisp lettuce leaves.

Mayonnaise • ½ cup brown vinegar• ½ cup water• 1 cup cream• 1 cup sugar• 2 eggs• 1 teaspoon mustard• 1 teaspoon salt• 3 teaspoons plain flour

Place the above in a double saucepan. Beat well together and cook ½ to ¾ hour until mixture thickens.

Rice Salad

• 1 jar of gherkin spread• 1 tin sweet corn• 1 green pepper, sliced thinly• 1 tin mixed vegetables, drained• 1 tin crushed pineapple, drained• 1 bunch spring onions• Radishes

1 lb. cooked rice, juice of one lemon to be added while cooking. Wash and drain. Add above ingredients and mix well.

Refrigerator Coleslaw

• 6 lb. cabbage• 2 carrots• 4 onions• 2 cups white sugar

Sprinkle sugar over the top of grated vegetables. Let stand while you prepare the dressing.

Dressing

• 2 cups salad oil• 2 cups vinegar• 1 cup white sugar• 2 tablespoons salt• 1 teaspoon celery salt if desired

Bring above ingredients to the boil and pour over vegetables. Mix well and pack in jars. This will keep in refrigerator for months.

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

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 andserve with cold meats. I sometimes add 1 cup of cooked peas or chopped mint for extra flavour and colour.

Soups

14 | Soups You can't live on hope, nor can you live without it.

American Corn Chowder

• 2 slices bacon• ½ cup chopped onion• ¾ cup sliced celery• 2 tablespoons flour• 1 lge. can sweet corn (cream style)• 1 tablespoon chopped red peppers• 1 cup diced potato• 2 teaspoons salt• 3 shakes cayenne• 1 pint milk• 1 tablespoon chopped parsley• 1 cup water• 18-24 croutons

Cut bacon into half-inch strips and fry. Add onions, and celery - do not brown. Add potatoes, sauté, do not brown. Add seasonings and 1 cup water; cover and simmer until vegetables are crisp cooked - 7 to 10 minutes. Blend flour and a little milk, addremaining milk to vegetables. Stir in blended flour,stir until boiling and cook three minutes. Add corn,red peppers and parsley. Garnish with croutons andserve.

Number of serves: 6-8. Cooking time: 30-40 minutes.

Note: A little cream may be used to thin the soup. The consistency should be between that of a fricassee and a thick soup.

Cream of Asparagus Soup

• 1 16 oz. tin asparagus spears• 3 oz. butter• 3 tablespoons plain flour• ¼ pint cream• Salt and pepper• 1½ pints liquid (use asparagus liquid and

milk).

Drain asparagus and cut in ¼ inch lengths. Melt butter, stir in flour, and then gradually stir in liquid using a wooden spoon. Stir until mixture boils and thickens. Cook for 10 minutes over very low heat, stirring occasionally.

Add asparagus and cream and season to taste. The tips may be reserved and the rest of the asparagus put through a sieve and added with the milk. Garnish with reserved tips and cream.

Cream of Carrot Soup • 2 oz. butter• 4 medium size carrots (sliced)• 1 onion (sliced)• 5 cups chicken stock• 1 teaspoon salt• Generous pinch cayenne pepper• ¾ cup cream

Melt butter in a saucepan, add carrots andonions and cook gently until butter is absorbed. Add 2 cups of the chicken stock and bring to the boil. Reduce heat, cover and simmer for 15 minutes. Rub through a sieve or transfer to container of an electric blender and add salt and cayenne. Cover and turn the motor on high. Return to saucepan and heat gently with remaining stock and cream.

Easy Tomato Soup • 1 medium onion (chopped)• 3 cloves• 1 can tomatoes, 992g• Pinch dried parsley• 1 bay leaf• 1 teaspoon salt• Ground pepper• ¼ teaspoon nutmeg• 2 oz. butter• 3 tablespoons flour• ¾ pint milk• ¼ pint light stock• 2-3 lb. cream

Put the onions, cloves, tomatoes with their juice, parsley, bay leaf, seasoning and nutmeg in a saucepan. Bring them to the boil, reduce heat, cover and simmer for 1 hour. Melt the butter in another pan and blend in the flour to give a smooth paste. Cook for two to three minutes, gradually stir in the milk. Bring the sauce to the boil, stirring; reduce the heat and simmer five minutes. Remove the bay leaf and cloves from the tomato mixture. Puree and pass through fine sieve to remove pips, add to the white Sauce and mix them well together. Stir in stock and cream, check seasoning and re-heat the soup to serving temperature. Do not boil. Just before serving whirl some more cream over the surface.

Iced Tomato Soup • 1 standard size tin tomato juice• ¼ pint single cream• Sherry glass of sherry• 1 heaped teaspoon sugar• Salt and pepper

Stir ingredients together, adjusting sherry,sugar, salt and pepper to taste, chill before serving.

Lettuce Soup • 1 oz. butter• 8 green outside lettuce leaves, shredded (5

cups)• ½ cup chopped shallots• ½ cup chopped parsley• 2 chicken stock cubes (crushed)• 2 pints water• 2 teaspoons salt• Pepper

Melt butter in bottom of saucepan and addlettuce, shallots and parsley. Fry 1-2 minutes, shaking constantly, then add crushed stock cubes, water, salt and pepper. Bring to boil, reduce heat and simmer three minutes. Serve hot topped with some fresh chopped parsley.

Humility makes a man feel smaller as he becomes greater. Soups | 15

Parsley Soup • 2 tablespoons dried parsley or 2 oz. bunch

of fresh parsley• 1 oz. butter• 1½ medium onions, skinned and finely

chopped• Salt and white pepper• 12 oz. potatoes, peeled and diced• 1½ pints chicken stock• 2 tablespoons creamy milk

If you are using fresh parsley remove the tops.Leave the stalks whale and chop the leaves finely. Melt butter in a saucepan, add onion and potato and cook gently for five minutes until softened. Add stock and parsley stalks and cook for 10 minutes until the potato is soft. Remove parsley stalks and blend or pass the soup through a sieve. Return it to the saucepan, add parsley and simmer gently for five minutes. Stir in the milk, adjust seasoning.

Pea Soup • 2 oz. bacon (diced)• 2 carrots (diced)• 2 onions (sliced)• 8 oz. split peas• 4 pints water• 1 cup sliced celery• ½ teaspoon pepper• ½ teaspoon diced thyme• 2 bay leaves• 1 ham-bone• 2 teaspoons salt, or to taste• 2 tablespoons lemon juice

Soak peas overnight in cold water to cover. Sautédiced bacon, add onions and carrots and sauté till onions are golden. Add drained peas, water, celery, pepper, thyme and bay leaves. Add ham bone. Simmer, covered, for three hours. Remove bay leaves and ham bone cut all meat from bone into dice and

return meat to soup. Add salt to taste and lemon juice just before serving.

Serves 6-8. Note: Sliced frankfurts or spicy smoked sausage may be heated in pea soup. It is then suitable as a main course for lunch.

Potato Prawn Chowder

• 2 lb. potatoes• 2 oz. butter• 2 onions• 2 celery sticks• Milk as required• 4 oz. chopped prawns

Boil potatoes, onions and celery. When cooked, rub through a sieve, return to saucepan, add butter, salt and milk to required consistency, add prawns and heat through.

Pumpkin Soup

• 3 oz. butter• 4½ cups peeled, chopped pumpkin• ½ cup chopped onion• 2 cups water• 3 tablespoons plain flour• 1 cup milk• 1 egg yolk

Melt 2 oz. butter in a heavy pan, add pumpkin and onion. Cook for 10 minutes, stirring constantly. Add water and simmer till pumpkin is very tender. Press through a sieve and puree in electric blender with a little of the milk. Melt 1 oz. butter and stir in flour, add puree of pumpkin and milk gradually, stirring constantly. Simmer for 2 minutes. Just before serving, combine egg yolk with a little pumpkin mixture, then stir into pumpkin soup. Serves 6.

Pumpkin Vichyssoise • 1½ lb. pumpkin• 2 leeks or 2 large onions• ¾ lb. potatoes• 4 cups chicken stock• 1¼ cups cream• Salt, pepper

Peel pumpkin, cut into small pieces, put intolarge saucepan. Add sliced leeks or peeled and chopped onions, peeled and chopped potatoes and chicken stock. Bring to boil, reduce heat, simmer uncovered 25 minutes or until vegetables are very soft and tender.

Push vegetables and liquid through fine sieve. Return puree pan, add cream, season with salt and pepper. Bring to boil, stirring reduce heat, simmer five minutes.

16 | Soups It's nice to be important, but it's more important to be nice.

Seafood Soup • 2 medium tins of salmon and equal

quantity snapper, mullet or leatherjacket• 2 cups peeled, chopped and seeded

tomatoes• 1 lb. chopped onions• ½ lb. breadcrumbs• 2 tablespoons chopped parsley• 1 cup olive oil• 2 dozen oysters• 1 dozen prawns• 4 cloves garlic• Salt and pepper

Put 5 pints of water in saucepan, add the freshfish onions, tomatoes, oil, salt and pepper. Bring to the boil and briskly simmer for 20 minutes. Lift the fish and set aside. Strain stock and to it add the breadcrumbs, garlic, oysters, prawns and salmon and boil for five minutes. Then add the fish, which has been freed of all bones, (This is a matter of personal liking as extra prawns and oysters can be added rather than returning fish.) Give the fish just sufficient time to take up the heat. Drop in the parsley. Transfer to tureen and serve.

Note: the breadcrumbs absorb olive oil globules left floating on stock and provide the thickening.

Spicy Tomato Soup

• 1 oz. butter• 1 medium sized onion• 1 carrot• 1 tablespoon plain flour• 1 lb. ripe tomatoes• 1 pint water or vegetable stock• 1 bay leaf• 2 lumps sugar• Pinch ground mace or nutmeg• Salt and pepper• 1 teaspoon arrowroot (optional)• 3-4 tablespoons cream

Slice tomatoes, onion and carrot. Melt butter in pan, add onion and carrot, cover and allow to soften 5-6 minutes. Remove from heat, stir in flour, addtomatoes, liquid, bay leaf, sugar, spice andseasoning. Stir till boiling, simmer 20-30 minutes.Rub through a sieve, pour back into rinsed pan andreheat. Adjust seasoning and thicken slightly ifnecessary with a teaspoon or more of arrowrootblended with a tablespoon water. Re-boil. Add cream. A teaspoonful of tomato paste may be added with the tomatoes for extra colour and flavour.

Vichyssoise • 2 leeks (or large onions)• 2 medium onions, extra• 1 lb. potatoes• 5 cups of chicken stock• 1¼ cups of cream• Salt, pepper

Place cleaned, sliced leeks, peeled and choppedonions, peeled and chopped potatoes and chicken stock into large saucepan. Bring to boil, reduce heat simmer, covered 2 5 minutes. Push vegetables and liquid through fine sieve or puree in electric blender. Return vegetable puree to pan, add cream, salt and pepper; bring to boil, reduce heat, and simmer 5 minutes. Serves 6.

Luncheon and Dinner Dishes

18 | Luncheon and Dinner Dishes Unless you love someone, nothing else makes any sense.

Apricot Stuffed Lamb with Rosemary

• 4½ lb. leg of lamb, boned

For Marinade:

• 1 level teaspoon dried rosemary ortablespoon chopped fresh rosemary

• 4 tablespoons lemon juice• 6 tablespoons oil

For Stuffing:

• 1 tablespoon dried onion flakes or 1medium onion, skinned and chopped

• Large knob of lard• 4 rashers rindless streaky bacon, chopped• 6 oz. cooked rice (about 2 oz. raw)• 1 stick celery, trimmed and chopped• 1 small egg, beaten• 2 oz. dried apricots, chopped• 2 tablespoons sultanas• 1 level teaspoon dried rosemary or 1

tablespoon chopped fresh rosemary• Celery salt• Freshly ground black pepper

Serves 8.

Put the meat into a shallow ovenproof dish, just large enough to take the joint. Mix the marinade ingredients together, pour over the meat, cover and leave for 2-3 hours, or overnight if possible, turning occasionally.

Prepare the stuffing. If you are using dried onion, soak it in warm water for 10 minutes and then drain. Heat the lard, fry the bacon in a small pan, add the fresh onion and cook until soft. Add to the rice with the celery, apricots, sultanas, herbs, seasoning, dried onion if you are using it and egg to bind.

Remove the meat from the marinade. Stuff the cavity with the rice stuffing and sew it up with a trussing needle and fine string. Return the meat to the dish. Cook it in the oven at 180°C (350°F) mark 4, for 2 hours 10 minutes, basting occasionally during cooking with the surplus marinade. Place the meat on a hot serving plate, remove the excess fat from the juices in the pan and serve the juices separately. Serve with green vegetables.

Asparagus and Corn Casserole

• 16 oz. tin asparagus• 1 small tin whole kernel corn• Milk• 4 level tablespoons butter• 4 level tablespoons plain flour• Cayenne pepper and salt to taste• ⅛ teaspoon dry mustard• 1 beaten egg

Combine Together:

• 1 cup soft breadcrumbs• ½ cup finely grated cheese• 1 level tablespoon butter

Drain asparagus and corn, add sufficient milk to make ¾ pint liquid. Melt butter, remove from heat, add flour and seasonings. Cook one minute. Add liquid, stir until sauce boils and thickens.

Add asparagus, corn and beaten egg, cook for a few minutes. Pour into casserole dish. Top with breadcrumbs, cheese and dots of butter. Place under griller until golden brown, serve immediately or re-heat.

Asparagus Soufflé

• 3 tablespoons butter• 2 cups milk• ½ cup flour• 2 eggs (separated)• 1 lb. tin asparagus cuts• 1 teaspoon salt

Melt butter, add flour, stir until smooth. Gradually stir in the milk, keeping mixture smooth until boiling. Cook 2 minutes. Remove. Add beaten yolks, well-drained asparagus and salt. Fold in stiffly beaten egg whites. Turn into greased shallow dish, bake in moderate oven 45 minutes or until set and brown. Serve immediately.

Serves 6.

Baked Stuffed Cutlets

• 6 cutlets• 4 tablespoons soft breadcrumbs• 1 small onion• 1 tomato• 1 teaspoon chopped parsley• Salt and pepper• Milk• Seasoned flour• 1 egg• Dry breadcrumbs

Trim cutlets and cut a pocket in each. Mix together the crumbs, finely chopped onion and tomato, parsley, salt and pepper. Bind with a little milk and use to stuff cutlets. Secure opening a toothpick. Cover cutlets with flour, dip in beaten egg and toss in breadcrumbs. Place in a greased baking dish, cover with paper and bake in oven at 200°C for 30 minutes.

You must arrange in advance for pleasant memories. Luncheon and Dinner Dishes | 19

Beef Burgundy

• 1½ lb. rump steak• 2 tablespoons flour• 2 tablespoons butter• ¼ cup chopped onion• 2 teaspoons chopped parsley• 1 small clove crushed garlic• 1 bay leaf• ½ teaspoon salt• Dash pepper• 3 oz. can button mushrooms• ¾ cup burgundy• ¾ cup water

Cut steak into 1" cubes and flour each piece. Melt butter and brown meat. Remove from heat, add spices and stir in remainder. Heat until boiling. Reduce heat and simmer until tender (1 hour) Remove bay leaf and serve with hot rice and green peas.

Beef Casserole Romano

• 2 tablespoons butter• 1½ lb. stewing steak• 2 rashers bacon• 8 small whole onions• ½ lb. mushrooms• 2 carrots• 1 tablespoon chopped parsley• 140g can tomato paste• 1 bay leaf• 1½ cups water• ½ cup red wine• Salt and pepper• 2 tablespoons cornflour

Melt butter in pan, add the meat cut into cubes and brown well. Remove from pan, add the chopped bacon, whole onions, mushrooms and carrots cut into 1" pieces. Fry for six minutes. Return meat to pan and add the chopped parsley, tomato paste, bay leaf, water, wine, salt and pepper to taste. Cover and simmer for 1½ hours or until meat is tender. Just before serving add the cornflour blended with a little water and simmer for two minutes. Serve with baby boiled potatoes tossed in melted butter and chopped parsley.

Beef Curry

• 1 kg topside or round steak• 2 oz. butter• 1 onion• 1 oz. butter, extra• 2 cooking apples• 2 medium bananas• 2 tablespoons curry powder• 4 tablespoons flour• 3 cups water• 1 beef stock cube• 1 tablespoon brown sugar• Salt, pepper

Trim excess fat from meat, cut into 1" cubes. Melt butter, brown meat well, remove from pan. Peel and finely chop onion, add to pan with extra butter, cook 1 minute. Peel and finely dice apples and bananas, add to pan with curry powder, cook 2 minutes. Add flour, stir 1 minute.

Add water and crumbled stock cube, brown sugar, salt and pepper. Continue stirring until sauce boils and thickens; add meat. Reduce heat, simmer, uncovered, one hour or until meat is tender.

Serves 4 to 6.

Beef Macaroni • ½ lb. macaroni• 2 onions• Mixed herbs• Boiling salted water• 4 oz. bacon pieces• 1 lb. minced steak• 15 oz. can tomato soup• 1½ cups water• 1 beef stock cube• Salt and pepper

Gradually add macaroni to boiling salted water,boil rapidly 15-20 minutes or until macaroni is tender. Chop onions and bacon pieces. Sauté bacon in pan till transparent, add onions and a pinch of herbs, sauté further two minutes.

Add mince, stir constantly until well browned. Add soup, water, crumbled beef cube. Season with salt and pepper. Cover pan and simmer 20 minutes. Add macaroni. Heat well.

20 | Luncheon and Dinner Dishes

Beef Olives

• 1-1½ lb. lean topside• 4 rashers bacon• 4 tablespoons seasoned flour• 2 tablespoons dripping• ½ cup water• ½ cup red wine• 2 tablespoons apple or red currant jelly• 1 tablespoon vinegar• 1 teaspoon grated lemon rind• 1 teaspoon ground cloves• 1 tablespoon cornflour blended with 1

tablespoon cold water• ½ cup tomato juice

Time: Approx. 1½ hours. Temperature: 300-325°F.

Serves 4.

Cut steak into thin slices. Flatten with meat mallet until ½" thick. Cut into 4" squares. Remove rind from bacon and cut into pieces. Place bacon on steak and roll up neatly, tie with string.

Dip beef olives in seasoned flour. Heat dripping in a flameproof casserole and brown meat evenly on all sides. Add all remaining ingredients except blended cornflour, cover and cook in a slow oven for approximately 1½ hours or until meat is tender.

Remove string from meat before serving and thicken gravy with blended cornflour if desired. Adjust seasoning and serve with baked jacket potatoes and a green vegetable.

Note: Beef olives are even more delicious if made the day before and reheated.

Beef Stroga

• 2 lb. blade steak• 1 large onion• 1 tablespoon plain flour• 1 tomato or tomato paste• 1 tin mushrooms• 1¾ cups of water• Wine glass of sherry• ½ cup cream

Cut blade steak into cubes, roll in flour and fry in butter; also brown onion. Add water and tomato, simmer gently till steak is tender (about 1-1½ hours). Lastly add sherry mixed in cream.

Bellevue Steak

• 1½ lb. blade steak• 1 teaspoon curry powder• 1½ teaspoons sugar• 1 tablespoon flour• Salt and pepper• 1 onion, sliced• 1 red or green pepper, sliced• 1 cup red wine• 1 beef stock cube

Cut the meat into cubes and place in casserole. Combine curry, sugar, flour, salt and pepper and sprinkle over meat. Arrange onion slices and pepper on top, pour in wine and beef stock cube mixed with ½ cup of water; cover and cook at 350°F for 1½ hours.

Boeuf Bourguignonne

(Beef in Red Wine)

• 3 lb. round steak• 4 rashers bacon• 12 small onions• Flour• Salt, pepper• 1 oz. butter• 2 tablespoons oil• 2 carrots• 1 clove garlic• ½ lb. button mushrooms• 1 cup red wine• 1 cup water• 2 beef stock cubes• 1 teaspoon thyme• 2 teaspoons sugar• 1 tablespoon tomato paste• 1 bay leaf

Trim any surplus fat from meat, cut meat into large cubes. Trim rind from bacon, cut into pieces. Peel onions, leave them whole. Coat meat in flour seasoned with salt and pepper.

Heat butter and oil in large shallow pan, add about ½ lb. steak at a time to pan, brown well on all sides, remove from pan; repeat with another ½ lb. until all meat has been browned, remove from pan.

Add whole onions, cook until lightly browned; remove from pan. Add bacon to pan with peeled and sliced carrots, crushed garlic and whole mushrooms. Cook slowly, stirring occasionally, until bacon is crisp. Add wine, water, crumbled stock cubes, thyme, sugar, tomato paste and bay leaf, bring to boil. Add meat to sauce.

If one desires a change, one must be that change before that change takes place

Becoming is superior to being. Luncheon and Dinner Dishes | 21

Transfer to ovenproof dish, cover, bake in moderately-stow oven one hour; add whole onions, continue cooking for further one hour. Remove bay leaf before serving.

Serves 4 to 6.

Burmese Curry • 2 onions• Large pinch ginger• 1 clove garlic• Large pinch turmeric• Large pinch chili powder• Salt to taste• 2 tablespoons oil• 1 lb. beef (chuck steak) or other meat• 2 tablespoons soy sauce

Crush the onions, ginger and garlic together,mix in the turmeric, chili powder and salt. Fry this mixture in hot oil, add the meat (roughly diced) and fry till brown. Add soy sauce and enough water to just cover, simmer for about 30 minutes or till tender.

Serve with rice.

Cabbage Rolls • 18 large cabbage leaves• 1 oz. butter• 1 onion• 2 sticks celery• ½ green pepper• 1 medium carrot• 1 lb. minced steak• ½ lb. sausage mince• Salt, pepper• 2 teaspoons basil• 2 tablespoons tomato sauce• ½ cup rice

Drop cabbage leaves into boiling water, boil 3 to5 minutes; drain. Melt butter, add peeled and finely chopped onion, diced celery and pepper and grated

carrot. Sauté 2 minutes. Add minced steak, sausage mince, salt, pepper, basil and tomato sauce. Cook, stirring until meat is well browned. Remove from heat, drain off excess fat; cool.

Cook rice in boiling salted water 12 minutes; drain, mix into meat mixture. Place portions of meat in centre of each cabbage leaf, fold into neat parcels. Arrange rolls in ovenproof dish. Pour over lemon sauce, cover, bake in moderate oven 40 to 45 minutes, or until cabbage rolls are tender.

Lemon Sauce

• ½ cup lemon juice• 1 tablespoon oil• 1 tablespoon tomato paste• ¼ cup water• Salt, pepper• 1 chicken stock cube

Combine lemon juice, oil, tomato paste, water, salt and pepper; add crumbled stock cube, mix well to combine.

Serves 6.

Carbonnade of Beef

• 2 lb. blade steak• 1-2 tablespoons dripping• 8 oz. onions, sliced• 1 tablespoon flour• 1 clove garlic (crushed)• 1¼ cups beer• 1¼ cups water• Bouquet garni• Salt and pepper• Pinch of freshly grated nutmeg• Pinch of sugar• 1 teaspoon vinegar• 4-5 slices bread, ¼" x 2" x 2"• French mustard

Time: 1¾-2 hours. Temperature: 350-375°F Serves 4-5

Remove fat from meat and cut into 2" pieces. Heat in a flameproof casserole and brown meat quickly. Remove from casserole, add onion and cook until lightly browned. Add flour and garlic, stir until well blended. Add all remaining ingredients except bread and mustard and replace meat in casserole. Cover and gently in a moderate oven for approximately 1½ hours or until tender. Spread bread with mustard and place on top of casserole, push bread down below the surface making sure it is soaked with gravy. Place uncovered casserole back in oven for a further 15-20 minutes or until bread has floated to the top again and is crisp and brown.

Carpetbag Steak • Piece of rump steak 2½" thick and

weighing 1 to 1½ lb.• Butter• Salt, pepper• About 20 oysters

Make a pocket in the steak with a sharp knife.Dust pocket with salt, pepper, fill with oysters; fasten edges of pocket together with skewers. Grill steak in usual manner until cooked to taste. Cut into serving pieces, transfer to hot platter, season with salt, pepper, dot with butter and serve at once.

22 | Luncheon and Dinner Dishes Ambition never gets anywhere until it forms a partnership with work.

Chicken and Celery Casserole

• 1 cooked chicken cut into bite size pieces• 16 oz. can cream of celery soup• 1½ cups cooked rice• ½ cup water• Salt and pepper• 16 oz. can cream of chicken soup

In a saucepan, combine soups, water, salt and pepper. Heat through, remove from stove and add chicken.

In ovenproof casserole make a bed of rice, pour in soup mixture, sprinkle with cheese, bake in a moderate oven 15 minutes.

Cheeseburger Pie

• Short pastry• 1 lb. mince• ½ cup evaporated milk• ½ cup tomato sauce• ⅓ cup breadcrumbs• ¼ cup onions• ½ teaspoon oregano• Salt and pepper• Grated cheese and worcestershire sauce

Combine all ingredients except cheese and worcestershire sauce. Line tin with pastry and spread filling evenly. Bake at 190°C for 39-40 minutes. Toss cheese in worcestershire sauce and sprinkle over the top of pie.

Bake Further 10 minutes. Stand 10 minutes to set.

Cheddar Chicken Potage • ½ lb. boneless chicken breasts• 1 large onion, chopped• 2 tablespoons butter• 2 tablespoons flour• ½ teaspoon salt• ¼ teaspoon dried sage (optional)• Ground black pepper to taste• 2 cups milk• 2 cups water• ½ lb. pkt frozen mixed vegetables• ½ lb. semi-matured cheddar cheese, grated

Cut chicken into small cubes. Sauté chicken andonion in butter for 3 minutes without browning. Remove from heat. Stir in flour and seasonings.

Cook 2 minutes, stirring constantly to prevent browning. Add milk and water. Simmer gently for 20 minutes. Add frozen vegetables. Simmer a further 10 minutes. Remove from heat. Briskly stir in grated cheese till melted. Do not re-boil.

Serves 6.

Cheese Pudding • 1 pint milk• 2 cups soft white breadcrumbs• 1 teaspoon dry mustard• ½ teaspoon salt• Freshly ground pepper• 5 oz. tasty cheese, grated• 2 eggs, separated

Heat milk in a saucepan and pour overbreadcrumbs, add seasonings, cheese and beaten egg yolks. Whip egg whites until stiff, fold gently into cheese mixture. Pour into a greased ovenproof casserole and bake at 400-450°F for 20-30 minutes. Serve immediately with a tossed green salad and sliced tomatoes seasoned with salt, pepper and sugar.

Chicken and Apricots

• 1 cup light soy sauce• ½ cup sugar• Chicken, trussed• Butter

Sauce

• 1½ cups chicken stock• 1 tablespoon brandy• 3 tablespoons apricot brandy• 2 tablespoons arrowroot• Ground black pepper and salt to taste• 1 425g can apricots, drained• 1 teaspoon butter• 2 tablespoons water

Combine soy sauce and sugar. Marinate the chicken in the soy sauce and sugar for 8-12 hours turning occasionally. Dot with butter and bake in the centre of oven 180°C. Baste every 15 minutes with soy sauce and sugar until cooked.

FOR THE SAUCE: In a saucepan add combined ingredients. Combine water and arrowroot and stir into the sauce to thicken. Add apricots. Heat through. Stir in butter and serve sauce spooned over chicken.

Chicken Cacciatore

• 3 lb. chicken (or chicken pieces)• 2 oz. mushrooms• 1 large onion• 2 cloves garlic• 1 tablespoon oil• 15 oz. can whole tomatoes• 1 bay leaf• ½ cup red wine• Salt, pepper

Luck is what happens when preparation meets opportunity. Luncheon and Dinner Dishes | 23

Slice mushrooms, onion, crush garlic. Joint chicken. Heat oil in pan fry; chicken pieces until golden brown. Remove from pan, drain well.

Add onion, mushrooms and garlic to pan, sauté until onion is tender. Return chicken pieces to pan, add undrained, mashed tomatoes, bay leaf and wine; cook slowly covered, 45 minutes, or until chicken is tender. Season with salt and pepper. Remove bay leaf.

Chicken Curry • 2½ lb. chicken• 1 cup coconut• 2 cups warm water• 2 oz. butter• 1 onion• 1 clove garlic• ½ red pepper• ½" piece green ginger• 1" stick cinnamon• 2 tablespoons curry powder• 4 tablespoons flour• 1 tablespoon brown sugar• Salt, pepper• 1 tablespoon lemon juice• ¼ cup dry white wine• ¼ cup cream

Steam or boil chicken in usual way; whencooked, remove chicken from saucepan, reserve 1 cup chicken stock. Remove skin from chicken, remove meat from bones. Cut chicken meat into large pieces.

Pour the warm water over coconut, allow to stand for 30 minutes. Strain, pressing coconut to get as much flavor as possible from the coconut into the liquid; discard coconut, reserve liquid.

Melt butter, sauté sliced onion, pepper, crushed garlic, chopped ginger and cinnamon. Add curry powder, flour and brown sugar, cook three minutes.

Remove from heat, add reserved chicken stock and coconut liquid. Return to heat, stir until sauce boils and thickens; reduce heat, simmer 5 minutes. Season with salt, pepper and lemon juice. Stir in while wine, cream and chicken, stir gently until heated through. Serve with hot fluffy rice.

Serves 4.

Chicken in Wine Sauce

• 2 tablespoons oil• 2 oz. butter• 6 chicken portions• 1 cup chopped onion• 1 cup sliced celery• 1 cup sliced carrot• 16 oz. can peeled tomatoes• 5 oz. can tomato paste• ¾ cup dry white wine• 2 whole cloves• Pinch cinnamon• 2 teaspoons salt• Freshly ground pepper• 12 oz. shell noodles

Time: Approx. 1 hour. Temperature: 325-350°F. Serves 6.

Heat oil and butter in a flameproof casserole, brown chicken pieces evenly all over. Remove from casserole and set aside. In remaining fat sauté onion, celery and carrot for five minutes, stirring occasionally. Add tomatoes, tomato paste, wine and seasonings. Bring to boil, mix thoroughly. Replace chicken in casserole, cover and cook in moderately slow oven for approximately one hour or until chicken is tender. Meanwhile, cook noodles in boiling salted water until tender, drain thoroughly. To serve, place noodles in a deep serving dish, arrange chicken pieces on top and pour sauce over.

Chicken Vol-Au-Vent • 2 whole chicken breasts• 2 oz. butter• 3 tablespoons flour• ¾ cup cream• Salt, pepper• 2 oz. cheddar cheese• 7 oz. can champignons• 3 shallots• 1 tablespoon chopped parsley• 2 teaspoons dry sherry• 1½ teaspoons prepared mustard• 4 4-in, vol-au-vent cases

Steam or boil chicken breasts in usual way untiltender, remove from heat; reserve 1 cup of the chicken stock. Remove skin and bones from chicken meat, cut meat into 1" pieces.

Heat butter in pan, add flour, stir until combined; remove from heat, gradually add reserved chicken stock and cream, stir until combined. Return to heat, stir until sauce boils and thickens. Season with salt and pepper, simmer sauce two minutes. Add grated cheese, drained sliced champignons, chopped shallots, parsley, sherry and mustard, stir until cheese melts.

Add chicken pieces, heat through gently. Place vol-au-vents in moderate oven for five minutes until hot. Spoon chicken mixture into vol-au-vents. Sprinkle tops with a little chopped parsley.

Serves 4.

24 | Luncheon and Dinner Dishes The most wonderful thing ever made by man is a living for his family.

Chinese Hamburgers • 1 lb. minced steak• 1 large onion• Salt, pepper• 2 tablespoons tomato sauce• 1 teaspoon worcestershire sauce• 15 oz. can pineapple slices• 4 bread rolls• Lettuce• 2 tablespoons oil

Place meat, peeled and finely-chopped onion,tomato sauce, worcestershire sauce, salt and pepper in bowl; mix well. Divide meat into four equal portions, form into round patty shapes. Place prepared Chinese sauce into shallow dish, add patties, spoon sauce over. Allow to stand several hours or overnight in refrigerator.

Heat oil in pan, add meat patties, fry gently on both sides until golden brown and cooked through. Brush frequently with the sauce while cooking.

Cut bread rolls in half, butter. Place a lettuce leaf on each half, top with drained pineapple slice, then cooked meat patties; spoon over a little of the Chinese sauce.

Serves 4.

Chinese Sauce

• ⅓ cup fruit chutney• 1 tablespoon soy sauce• 1 tablespoon tomato sauce• 1 tablespoon vinegar• 1 tablespoon dry sherry

Sieve fruit chutney into bowl, add remainingingredients; mix well.

Chinese Spring Rolls Stew 1 lb. minced steak with a little water. Shred

1 lb. cabbage, 1 large onion, 2 sticks celery. Fry in oil

when cooked, stir in three tablespoons cornflour, salt and pepper. Add meat and cool.

Pastry

1½ cups plain flour, 1½ cups cornflour, 1 egg, water to mix.

Roll out very thinly into squares. Place mixture in middle of each square, fold ends in and roll up as for bought spring rolls. Fry until light brown.

Chinese Steak • 1 lb. steak• 1 onion, chopped• 1 cup chopped celery• 1 cup chopped beans• 8 oz. tin mushrooms• 1 chopped pepper• 2 tablespoons peanut oil• 1 tablespoon soy sauce• 4 teaspoons cornflour• ¾ cup water

Cut steak in fingers and brown, add onion,pepper, beans and celery, cook for five minutes. In a jug put water, cornflour and soy sauce. Mix, and add to steak and vegetables. Cook until transparent. Five minutes before serving, add mushrooms. Serve with rice.

Chop Suey • 1 onion• ¼ cabbage• 1 pkt. chicken noodle soup• ½ cup diced carrot• 4 cups water• Salt and pepper• 2 sticks celery• 1 teaspoon curry powder

Finely slice onion, celery and cabbage. Meltbutter in large saucepan, add onion, celery, cabbage,

peas and carrots. Cook over low heat for 10 minutes. Add salt, pepper, curry and mince. Mix and stir in chicken noodle soup, water and rice. Cook, stirring until it boils; reduce heat. Cook about 45 minutes. Before serving, add soy sauce.

Cod and Broccoli Caprice • 1 lb. smoked cod• ½ lb. packet frozen broccoli thawed• 1 large onion, sliced• 1 cup water• 3 tablespoons butter• ¼ cup flour• 1 teaspoon ground mustard• Salt and pepper to taste• Milk• 4 oz. matured cheddar cheese, grated• 2 cups shell noodles, cooked and drained

Cut cod and broccoli into bite size pieces. Placein a saucepan with water and half the onion. Simmer for 10 minutes. Drain and reserve liquid. Heat butter in a saucepan, stir in flour and mustard until smooth, cook one minute. Add enough milk to fish stock to make 1½ cups liquid. Gradually blend into flour mixture, heating well over heat as sauce thickens. Add cheese and seasonings and simmer until smooth. Combine fish, broccoli, cooked onions and noodles in a casserole dish. Pour over sauce. Press remaining onion rings tightly on top. Bake at 180°C for 15 minutes.

Serves 4.

Corned Beef Corned silverside or corned round can be used.

Place meat in saucepan, cover with warm water, bring to boil; drain. This removes any excess saltiness from meat. Cover again with warm water, add 1 halved onion, 3 or 4 peppercorns, a sliced carrot and 1 teaspoon brown sugar. Bring slowly to boil,

When someone prizes us just as we are they confirm our existence. Luncheon and Dinner Dishes | 25

skim well. Reduce heat, cover, simmer until tender, allowing 30 to 35 minutes per pound.

Serve hot with potatoes, baby carrots, cabbage or any other favourite green vegetable, and with onion and parsley sauce.

If serving corned beef cold with salad, remove from heat when tender, allow to cool in the cooking water; this keeps it beautifully moist.

Onion and Parsley Sauce

• 2½ cups milk• 1 large onion• 2 oz. butter• 3 tablespoons flour• Salt, pepper• Pinch nutmeg• ¼ teaspoon prepared mustard• 2 tablespoons chopped parsley

Place milk and peeled and finely chopped onioninto pan, bring to boiling point; reduce heat, simmer, uncovered, 5 minutes; remove from heat.

Heat butter in separate pan, add flour, stir until combined. Remove pan from heat, add the milk and onion mixture, stir until combined. Return pan to heat, stir until sauce boils and thickens. Season with salt and pepper, add nutmeg and mustard; mix well. Simmer gently three minutes. Add parsley, stir until combined.

Curried Sausages • 1 lb. sausages (thin)• 1 pkt. dutch curry and rice soup mix• 1 pkt. frozen vegetables

Boil salt water, then cook sausages until tender;cut into 1" pieces, put into casserole dish; then mix with vegetables. Make up soup and pour over top. Can also be cooked on top of stove. Moderate to hot; electric 400°F.

Curried Sausages • 1 lb. sausages• 1 oz. butter• 1 oz. flour• ¼ pint tomato juice• 1½ teaspoons curry powder• 1 small clove garlic (crushed)• 1 bay leaf• 1 small apple• ½ pint boiling water

Put sausages into cold water and bring slowly to boil and then plunge into cold water. Skin and cut into ½" pieces. Chop onion finely and fry in butter until lightly browned. Add flour and curry powder blended well. Stir in boiling stock. Cook, stirring constantly for one minute. Add tomato juice, apple (peeled and chopped finely), crushed garlic and bay leaf.

Bring to boil and simmer 15 minutes. Add salt to taste. Pour over sausages and simmer 15 minutes. Add a squeeze of lemon juice. Serve with boiled rice and desiccated coconut.

Curry Favourite • 3 lb. leg chops• 3 small onions• 1 clove garlic• 1½ level tablespoons curry powder• Juice ½ lemon• 1 tablespoon butter• 1 teaspoon salt• 1 teaspoon sugar• ¼ cup salad oil or melted butter• 2 cooking apples• ½ cup sultanas• 2 bananas• 2 cups stock or water• 1 soup cube

Remove fat and bones from meat and cut meat into ½" cubes. Place in basin with salt and curry powder and rub the seasonings into the meat. Melt the butter in a saucepan, add the sliced onions and the garlic which has been crushed or minced.

Sauté about 10 minutes, but do not brown. In another saucepan heat the oil or butter and fry the meat. Stir frequently. Add onions, garlic, the stock or water and soup cube and sugar. Stir till it comes to the boil. Cover and simmer for half an hour.

Add the cooking apples which have been peeled and finely diced, the sliced banana, the sultanas and the lemon juice. Cover and simmer again for two hours or until the meat is cooked but not ragged. Allow to cool. Remove fat.

To re-heat stand the saucepan of curry in another saucepan of hot water. This avoids stirring and "ragged" meat. Serve with rice.

Deep Down Sausages • 1 lb. sausages• 2 teaspoons white vinegar• 16 oz. can tomato soup• ½ can water• ½ teaspoon mustard• ½ teaspoon curry powder• ½ teaspoon worcestershire sauce• 1 dessertspoon brown sugar• 1 onion

Prick sausages with a fork and let stand a while.Place sausages in a heat resistant dish, cover with mixed ingredients. Cook for two hours at 350°F.

26 | Luncheon and Dinner Dishes Advice is like mushrooms - consuming the wrong kind might prove fatal.

Egg and Prawn Bake • 1 oz. butter• 2 tablespoons plain flour• 10 oz. can condensed mushroom soup• ½ cup dry white wine• Salt, pepper• Boiled rice for serving• 2 tablespoons finely chopped parsley• 6 hard-boiled eggs (sliced)• 1 cup shelled prawns (cooked)• ½ cup soft white breadcrumbs• Extra 1 oz. butter

Melt butter in a saucepan, add flour and blenduntil smooth.

Add soup and wine and, stirring continuously, bring to the boil. Season to taste with salt and pepper, and add parsley. Grease a casserole and arrange half the eggs over the base, place prawns on top and cover with a second layer of eggs.

Pour sauce over, sprinkle with breadcrumbs and dot with butter.

Cook in moderate oven 350-370°F for 20-30 minutes or until hot and golden brown on top. Serve with boiled rice.

Fillets of Whiting Meuniere • 4 fillets whiting• A little flour• Salt, pepper• 2 tablespoons butter• 1 tablespoon chopped parsley• 1 tablespoon lemon juice• ¼ cup riesling

Wash and dry the fillets, coat in seasoned flour.Heat the butter in a frypan and cook the fillets on both sides until golden brown. Transfer to a hot serving dish. Add a little more butter to the pan and heat until a pale golden colour. Sprinkle in the

chopped parsley and add the lemon juice and nesting. Heat through and pour over the fish. Garnish with lemon slices.

Fried Rice • 1½ cups raw rice• ½ lb. bacon• Cornflour (1 rounded teaspoon)• Pinch of salt• Pinch of pepper• 1 teaspoon sugar• 1 dessertspoon soy sauce• ½ bunch spring onions• 1 egg beaten with ¼ cup milk• 2 tablespoons oil• ½ lb. firm cooked peas• 1 cup bean shoots

The day before the dish of fried rice is to bemade, wash the rice thoroughly and cook in plenty of boiling salted water. Drain rinse and spread to dry.

Slice the bacon into very thin strips and place in a bowl with the cornflour, salt, pepper, sugar and soy sauce, mixing to make sure each piece of bacon is coated. Trim and wash the spring onions, then chop into small dice. Beat the egg, mix with the milk, and season lightly with salt and pepper.

Heat oil in a pan, add bacon and sauté over high heat, turning the meat frequently until it is browned on all sides. Remove from the pan and chop into small pieces. Lightly fry the onions and peas. Add bacon, etc., and the cooked rice. Mix well.

In a separate pan, fry the egg and milk mixture, making a thin, flat omelette. Chop and add to the rice in the pan; add bean shoots and heat through. Adjust seasonings, and if liked, add a little more soy sauce.

Fruity Beef Curry Heat two tablespoons oil in saucepan, brown 1 lb.

blade steak, diced, and remove from pan. Fry 1 diced

onion. Off heat add packet of Continental Dutch curry and rice soup and blend in 2 cups water.

Return to heat, stir till boiling. Add 1 diced apple, 2 teaspoons tomato paste, 1 tablespoon sultanas, 1 tablespoon fruit chutney and browned meat. Cover saucepan and simmer gently for 1 - 1½ hours.

Serves 4.

Golden Chicken with Caper Sauce • 1½ cups soft breadcrumbs• ¼ cup grated parmesan cheese• ¼ cup finely chopped blanched almonds• 1 tablespoon chopped parsley• 3 lb. jointed chicken• ¼ teaspoon dried thyme• 1 teaspoon salt• ½ cup butter• 1 crushed clove garlic• Good pinch of salt

Preparation time: 10 minutes. Cooking time: 1hour, 375°F.

Combine breadcrumbs with cheese, almonds, parsley, salt, thyme and peppers. Melt butter in shallow baking pan and add garlic. Dip chicken pieces in butter mixture, then coat with breadcrumbs, etc., pressuring on firmly. Place in same baking dish (little more melted butter needed) and cook at 375°F for about one hour—until the chicken is tender and golden brown. Baste occasionally but not turning.

Caper Sauce

• ¼ cup butter• 1½ tablespoons plain flour• ½ teaspoon salt• Dash of paprika• Pinch of cayenne• 1 cup chicken stock• 1 tablespoon capers

Too many people itch for what they want, but won't scratch for it. Luncheon and Dinner Dishes | 27

Melt butter in saucepan, blend in flour, salt, paprika, cayenne. Cook one minute, add stock and stir until boiling. Simmer 2 minutes. Blend in chopped capers, adjust seasonings. Serve hot as sauce on chicken.

Ham and Tomato Cheese Pie • 1 9" baked pie shell• 1 cup ground, cooked ham• 2 medium tomatoes• 1 tablespoon minced onion• ½ teaspoon oregano• ½ teaspoon salt• ⅛ teaspoon pepper• ¼ cup mayonnaise• 8 oz. grated cheddar cheese

Heat oven to 190°C about 45 minutes before meal. Line baked pie shell with chopped ham; cover with sliced tomatoes; sprinkle with onion and oregano, salt and pepper. Bake for 20 minutes.

Combine mayonnaise with grated cheese. Spread over ham and tomato filling; then bake pie for another 5 to 10 minutes, or until cheese melts. Just before serving, garnish pie with tomato wedges and parsley sprigs. Serve with fresh green salad and garlic bread.

Ham and Asparagus Casserole • 2 stalks celery (sliced)• 1 oz. butter• 16 oz. can asparagus soup• ½ cup water• Freshly ground pepper• 1½ cups cooked rice• 1 cup cooked ham• 16 oz. can asparagus pieces• ½ cup grated parmesan cheese

In a saucepan, sauté celery in butter until tender; add soup, water and pepper.

Grease a shallow ovenproof casserole dish. Make bed of rice, cover with a layer of chopped ham and asparagus pieces. Pour soup mixture over casserole and sprinkle with cheese. Cook in moderately hot oven 20-30 minutes.

Serve with crusty French bread.

Hamburger Barbecue • 1 lb. minced steak• ½ cup chopped celery• 1 cup condensed tomato soup• 1 teaspoon salt• ⅛ teaspoon pepper• 1 tablespoon vinegar• ½ cup chopped onion• ¼ cup green pepper (optional)• 1 teaspoon curry• 1 teaspoon mixed herbs• ⅔ cup grated nippy cheese• 1 tablespoon sugar

Fry meat, onions, celery and peppers until brown. Put soup and seasonings in saucepan. Drain meat and add. Simmer one hour.

Just before serving, add cheese.

Serve with mashed potatoes, rice or bread rolls. Cooked brown beans can be added if liked.

Hawaiian Chicken • 1 whole chicken (boiled)• 1 onion• 1 carrot• ¼ lb. beans• ½ tin pineapple pieces• 1 tin cream chicken soup• 2 sticks celery• 2 rashers bacon• 1 pepper

Fry bacon, onion, carrot, beans and celery. Soak pepper in boiling water, then fry with other vegetables. Place cut-up chicken pieces in casserole with vegetables, add soup and half tin of pineapple pieces.

Hawaiian Curry • 1 lb. minced steak• 1 dessertspoon butter• 1 onion finely chopped• 1 apple finely chopped• 2 beef cubes• ½ to 1 dessertspoon of curry powder• 1 cup water• Juice of half a lemon• 1 banana• 1 tin pineapple pieces

Fry apple, onion and meat in butter in frypanuntil golden. Add curry and beef cubes. Mix thoroughly. Add water and stir well; cover and simmer for 20 minutes, then add pineapple juice and lemon juice, pineapple pieces and cut-up banana. Cook two minutes longer. Place in casserole or serve from frypan. Serve with fluffy boiled rice.

28 | Luncheon and Dinner Dishes We herd sheep, we drive cattle, we lead men.

Hot Asparagus with Curry Butter

• 14 oz. can green asparagus spears• Flour• Salt, pepper• ⅔ cup cornflour• ½ cup plain flour• 2 teaspoons baking powder• 1 teaspoon salt• 1 cup milk

Drain asparagus, place asparagus on absorbent paper to absorb excess liquid. Gently coat asparagus with flour seasoned with salt and pepper. Sift plain flour, cornflour, baking powder and salt into bowl, make a well in centre of dry ingredients, gradually add milk, stirring until combined.

Dip asparagus into batter, then place immediately in very hot oil, fry until golden, remove from oil; drain on absorbent paper.

Serve hot with curry butter.

Serves 4.

Curry Butter

• 2 egg yolks• 1 tablespoon vinegar• 1 tablespoon lemon juice• 4 oz. softened butter• 1 teaspoon curry powder• 1 tablespoon chopped parsley• Salt, pepper

Place egg-yolks in top of double saucepan, add vinegar, lemon juice, butter and curry powder; mix well. Place over simmering water, stir until butter melts and sauce thickens; remove from heat immediately. Add salt, pepper and parsley, stir until combined.

Kidneys in Mustard and Wine Sauce

• 2 veal kidneys or 6 lamb kidneys• Seasoned flour• 4 oz. butter• 2 tablespoons chopped shallots• 2 teaspoons french mustard• ½ cup dry white wine• 2 teaspoons lemon juice• ¼ cup chopped parsley

Skin kidneys, remove core and slice thinly. Roll in seasoned flour and brown in half the butter. Remove to warm dish. Add shallots to pan and cook. Blend mustard with remaining butter, add wine and lemon juice.

Return kidneys and cook gently until liquid is reduced by half. Add parsley and cook for one minute. Serve with fluffy boiled rice or noodles, or with toast.

Serves 4.

Ki Si Ming

• 1 lb. minced steak• 1 pkt. chicken noodle soup• 3 cups water• 3 dessertspoons rice• ½ lb. sliced beans• 3 sticks celery (cut up)• 1 dessertspoon curry powder• ½ small cabbage• Salt to taste

Cut cabbage, celery and beans up, put all ingredients into a saucepan and cook slowly for 30-45 minutes.

Lambs Fry with Bacon

• 8 rashers of bacon• 2 oz. butter• 1 lamb's fry, thinly sliced• Cornflour• Salt and pepper• 1 cup stock• Little wine (optional)• ½ teaspoon mixed herbs

Fry the bacon and keep warm. Melt butter in same pan and fry slices of lamb's fry dipped in seasoned cornflour. Allow only two minutes on each side. Add stock, wine and herbs.

Arrange bacon and lamb's fry on a hot dish and pour over gravy from pan. Serves 4.

Lamb Oriental

• ¼ lb. mushrooms• 1 small green pepper (sliced)• 1 medium onion (sliced)• 1 cup sliced celery (slant-wise)• 1 cup diced carrots• 2 tablespoons oil• 2 cups diced cooked lamb• 1½ level tablespoons cornflour• 1¼ cups stock• ¾ cup soy sauce• 1 level teaspoon salt• ¼ level teaspoon pepper• ½ lb. cooked beans

Sauté mushrooms, pepper, onion, celery and carrot in oil, do not brown. Add meat. Blend cornflour in stock, add sauce and seasonings. Add to meat mixture, stirring constantly until boiling. Simmer approximately 15 minutes or until vegetables are tender. Add cooked beans. Serve with rice.

Following the line of least resistance is what makes rivers and men crooked. Luncheon and Dinner Dishes | 29

Lemon Cream Veal • 4 slices veal• 3 tablespoons lemon juice• 3 tablespoons dry white wine• 2 tablespoons oil• Salt, pepper• Seasoned flour• 1 egg, beaten• 1 cup breadcrumbs• 2 tablespoons chopped parsley• 1 tablespoon chopped chives• ½ cup ground almonds• ⅓ cup butter• 1 tablespoon oil• ½ cup cream• 1 tablespoon chopped parsley (extra)• ½ teaspoon grated lemon rind

Pound veal slices until thin. Combine lemon juice, white wine, two tablespoons oil, salt and pepper in bowl; add veal and marinade for two hours. Drain veal, reserving marinade, coat with seasoned flour, egg and breadcrumbs, lemon rind, parsley, chives and almonds mixed together. Heat butter and 1 tablespoon oil in frypan, cook veal until golden brown, remove and keep warm. Add reserved marinade to pan and cook for one minute. Add cream and 1 tablespoon parsley and re-heat without boiling. Pour over veal.

Lobster Supreme • 1 large cooked lobster• 2 oz. butter• Salt and pepper• 2 teaspoons french mustard• ½ teaspoon lemon juice• 1 liqueur glass brandy• 8 oz. button mushrooms, thinly sliced• 1 liqueur glass dry sherry• Scant ¼ pint cream

Remove lobster flesh from shell and flake coarsely. Melt butter in a shallow pan; add lobster and seasoning, stirring in mustard and lemon juice. Heat until butter 'foams' then pour in brandy and set it alight. As soon as it has finished burning, add the mushrooms and sherry. Stir together over a low heat for two or three minutes. Add cream and cook gently for five minutes, stirring all the time. Serve at once in halved shells or shallow dish.

Serves 2-3 portions as main course or six portions entree.

Lobster Thermidor • 3 oz. butter• 1 oz. flour• ⅜ pint milk• 2 tablespoons cream• 2 tablespoons white wine or sherry• 1-2 oz. grated cheese• Mustard• Seasoning• 1 small onion• 2 medium lobsters

Make sauce with 1 oz. butter, flour, milk, cream, alittle mustard and seasoning. Add diced lobster meat (reserve shells) and heat gently. Sauté finely chopped onion in remaining butter. Add to lobster mixture together with wine or sherry.

Pile into shells, cover tops with grated cheese and brown under grill. Serves 4.

Macaroni Mince • 1 lb. minced steak• 1 tin baked beans• 1 tin tomato soup• ½ cup macaroni• Salt, pepper• 1 onion

Cook macaroni, brown steak and onions. Put allingredients into ovenproof dish and bake in moderate oven half an hour.

Meat Loaf • 1 tablespoon oil• 1 onion (finely chopped)• 2 rashers bacon (finely chopped)• 5 thin slices bread• ¾ cup milk• 2 lb. minced steak• 2 eggs• ¼ cup tomato puree• 1 teaspoon bottled horseradish relish• 2 teaspoons salt• Freshly ground pepper

Heat oil and sauté onions and bacon tilltransparent. Trim crusts off bread and cut into cubes. Combine bread cubes and milk, allow to stand five minutes or until milk is absorbed. Mix lightly with steak, onion, bacon, eggs, tomato puree, horseradish, salt and pepper until well blended. Spoon mixture into a greased loaf tin. Bake in a moderate oven (350°F) for one hour. Serve hot with vegetables or cold with salad.

Variations

Other meats — instead of all beef, the meat may be a combination of beef, veal and pork. A good mixture is 1 lb. beef to 4 oz. each of veal and pork.

Egg Loaf — a row of hard-boiled eggs may be put in the middle of the loaf. To do this, fill loaf tin a quarter full with meat mixture, put shelled hard-boiled eggs down the middle and pack remaining meat around and over them. Bake as above. Or add rows of stuffed olives, pitted ripe olives, or a layer of whole nuts.

Other Seasonings — add any of the following to the basic meat loaf mixture: A crushed clove of garlic; ½ to 1 cup grated cheese; ½ cup minced green olives; ½ cup sliced or chopped sautéed mushrooms; ½ cup chopped green pepper or celery; nuts or parsley.

30 | Luncheon and Dinner Dishes The best time to do something worthwhile is between yesterday and tomorrow.

Meat Loaf with Barbecue Sauce • 1 lb. sausage mince• 1 lb. minced steak• 1 cup fresh breadcrumbs• 2 onions• 2 teaspoons curry powder• Salt, pepper• 1 tablespoon chopped parsley• 1 egg• ½ cup milk• ½ cup water

Combine sausage mince, minced steak, breadcrumbs, peeled and finely-chopped onions, curry powder, salt, pepper, parsley and lightly-beaten egg in bowl. Beat until mixture is well combined. Gradually add milk and water, continue beating until mixture is very smooth.

Shape meat mixture into loaf, place in greased baking dish. Bake in moderate oven 30 minutes. Remove from oven, carefully pour off any surplus fat. Pour sauce over meat loaf, return to oven, bake for further 45 minutes, basting frequently with sauce. Serve hot with vegetables or cold with salad.

Sauce

• ½ cup water• ½ cup tomato sauce• ¼ cup worcestershire sauce• 2 tablespoons vinegar• ¼ cup brown sugar• 1 teaspoon instant coffee powder• 1 oz. butter• 2 tablespoons lemon juice

Combine all ingredients in saucepan, bring slowly to boil, reduce heat, simmer 5 minutes.

Serves 4 to 6.

Mushrooms Parmesan

• 1 lb. mushrooms, 1-2" diameter• 2 tablespoons oil (olive or salad)• ¼ cup finely chopped onions• 1 small clove garlic, crushed• ⅓ cup fine breadcrumbs• 3 tablespoons grated parmesan cheese• 1 tablespoon chopped parsley• ½ teaspoon salt• ¼ teaspoon oregano or marjoram

Remove stems from the cleaned mushrooms. Place caps open side up in a casserole and set aside. Chop stems finely. In a frying pan, heat the oil. Add the onions, garlic and chopped mushroom stems and cook slowly.

Meanwhile, combine the breadcrumbs, parmesan cheese, parsley, salt and herbs. Add to the onion mixture and fill the mushrooms. Sprinkle with a mixture of ¼ cup of sherry and 2 tablespoons oil. Bake at 205°C for 15-20 minutes.

Serves 6-8.

Onion Tart

Pastry

• 4 oz. plain flour (sifted)• Pinch of salt• 2 oz. soft butter• 1 teaspoon cold water

Work little pieces of butter into flour to make a very short mixture. Add 1 teaspoon of water (little more if necessary) and work in roll into ball and refrigerate overnight. Remove from refrigerator at least two hours before rolling. Roll out very thinly into 8-9" greased tin.

Filling

• ½ oz. butter• 2 eggs• 1 teaspoon salt and pepper• 4 oz. finely chopped onions• 2 oz. swiss cheese• ¼ pint cream

Add onions to melted butter and salt, simmer approx. 1 min. Add 1 teaspoon water and simmer further 7 minutes, browning onions. Cool and drain onions. Beat eggs well, add salt and pepper, add grated cheese and onions and cream. Mix well.

Pour into pastry and cook 400°F for 25 minutes. Cooked when top is well browned and pastry comes away from sides of tin.

Paradise Casserole • 2 lb. chuck or blade steak (cut into 2" cubes)• 2 tablespoons plain flour• 1 teaspoon salt, pepper to taste• 2 tablespoons peanut oil• 2 sticks celery (diced)• 3 onions (sliced)• 1 cup of stock made with beef cube• ⅓ cup vinegar• 15 oz. can drained tomatoes• ½ cup brown sugar• 6 medium carrots (sliced)• 15 oz. can pineapple (drained), crushed• ½ cup raisins soaked in ½ cup of pineapple

juice

Toss steak in flour, brown in hot oil. Remove steak, sauté celery and onions for a few minutes. Replace steak, add stock, vinegar, tomatoes, sugar, salt and pepper. Cover and cook until tender (two hours). During the last half-hour add carrots, pineapple and raisins.

Let universal peace be like a shaft of light around the world – Luncheon and Dinner Dishes | 31

Pineapple Chicken

Cut a 3 lb. chicken into serving size pieces, sprinkle with 1 dessertspoon salt. Heat 1 tablespoon oil and 1 oz. butter in frying pan, add chicken pieces and brown well. Drain a 15 oz. can of pineapple slices. Combine syrup with 1 clove crushed garlic, 2 medium onions (chopped), ¾ cup tomato puree, ¾ cup water, 2 chicken stock cubes, ¼ cup dry sherry, pinch pepper and pinch oregano. Pour over chicken, cover, simmer 30 to 35 minutes, or until tender. Remove chicken from sauce. Blend 1 tablespoon cornflour with 1 tablespoon water, add to sauce, bring to boil, stirring constantly. Return chicken to sauce, re-heat gently.

Serve with pineapple slices sautéed in a little butter.

Pineapple Chop Suey

• 3 rashers bacon• ½ lb. beans• 1 carrot (diced)• 1 lb. minced steak• 3 tablespoons rice• 3 onions (chopped)• 1 pkt. chicken noodle soup• 2 stalks celery• 1 15 oz. can crushed pineapple• ½ cup sherry• ½ shredded cabbage• 1½ cups water• Salt and pepper

Dry fry chopped bacon and lightly fry onions and brown the steak. Add to prepared vegetables in a large saucepan with soup, pineapple and liquids. Simmer approx. ½ hour.

Pork Sausage Roll • 1 lb. sausage mince• 1 large tomato• 1 cup soft breadcrumbs• 1 teaspoon worcestershire sauce• 1 cup crisp breadcrumbs• 1 small onion• 1 small apple• 1 beaten egg• Salt, pepper• Pinch of mixed herbs• ½ teaspoon curry powder

Combine meat with peeled and finely choppedonion, apple and tomato. Add remaining ingredients except crisp breadcrumbs, mix well. Turn out, form into a long roll. Coat with crisp breadcrumbs. Place in a greased swiss roll tin, bake in moderate oven 1 hour. Turn roll once (carefully) during cooking.

Serve hot or cold.

Pork and Pineapple • 1 tablespoon pickles• 2 tablespoons of lemon juice• Pineapple• 2 dessertspoon salad oil• 4 pork chops• Pinch of black pepper• 1 cup walnuts• 1 cup pineapple juice• 3 dessertspoons tomato sauce or 1

tablespoon relish or chutney• 2 dessertspoons vinegar• 1 dessertspoon soy sauce• 1 level dessertspoon brown sugar• ¼ level dessertspoon curry powder• 1 clove garlic• 1 level tablespoon and 1 teaspoon cornflour• 1 onion

Heat oil in large pan. Brown chops, then place in casserole. Pour off some oil. Add garlic and onion; brown; sprinkle with cornflour. Add pine juice and sauces. Mix well. Cook over low heat and pour over chops. Bake 1 hour. After first half-hour add walnuts.

Pork Chops in Wine • 4 thick pork chops• 2 tablespoons soft butter• 1 teaspoon salt• ¼ teaspoon pepper• ½ teaspoon mustard• 1 medium onion• ¼ pint white wine

Trim excess fat from chops, pound the butter,salt, pepper, mustard into a smooth paste and spread on both sides of the chops. Brown chops on both sides in heavy pan, add the finely chopped onion and cook until onion is transparent. Add wine and heat until boiling, transfer to casserole, cover, bake in moderate oven for 45 to 50 minutes or until chops are tender. Sprinkle with finely chopped parsley before serving.

32 | Luncheon and Dinner Dishes Oh blest are they who walk with love, they also walk with God above.

Pork Chop Risotto • 6 thick pork chops• Salt, pepper• Oil• 1 cup uncooked rice• 2 tablespoons chopped onion• 1 large green pepper• 2½ cups water• 1 soup cube• Good pinch monosodium glutamate• Chili sauce• Lemon slices and parsley to garnish

Trim excess fat from chops and season chopswith salt, pepper. Heat a little oil in heavy pan and brown chops on both sides; lift out. Fry the rice in same pan, until it is straw colour, then place in a casserole. Add a little more oil to pan and lightly sauté onion and half the green pepper. Add water, soup cube, monosodium glutamate, stir until boiling.

Pour this over the rice in the casserole, top with the chops and sprinkle each chop with chili sauce, cover and bake in moderate oven for 1 hour or until chops are tender.

About 15 minutes before serving, place a little of the remaining chopped green pepper and a slice of lemon on each chop, serve with parsley garnish.

Pork Sweet and Sour • 1 lb. pork cuttings• ¾ cup pineapple pieces• ½ cup pineapple juice• 1 dessertspoon soya sauce• Salt, pepper• ¼ cup ginger• 1 dessertspoon butter• ⅓ cup water• 1 dessertspoon cornflour• 1 teaspoon vinegar• 1 dessertspoon minced onion• ½ cup green pepper

Fry pork and onion till brown, add water, blend sauce, vinegar, sugar, pineapple juice, cornflour. Add to meat and cook until tender. Add ginger, green pepper and pineapple pieces.

When cooked, place in casserole, garnish with cooked rice.

This can be made day before and re-heated when required.

Potted Meat • 1 lb. shin beef• ½ pickled pig's cheek• 4 sheep's tongues• A piece of carrot, turnip and celery• 3¾ cups water• Blade of mace• 6 peppercorns• Sprig of parsley• Sprig of marjoram• 1 bay leaf

Wash the meat and trim excess fat. Place allingredients in a saucepan. Cover and simmer very slowly for about 3½ hours or until meat is almost falling off the bones. Lift out the meat and allow to cool slightly.

Strain the liquid and reserve about ¾ cup, skimming off any fat. Remove the skin from the tongues and pig's cheek. Cut all the meat up roughly and place in a small basin or mould. Pour on the reserve liquid. Cover and put a weight on top.

Chill until set. Unmould and serve with salad.

Quick Chick 'N Spaghetti Cook 8 oz. fine spaghetti in boiling salted water

until tender. Drain thoroughly and make up Continental cream of chicken soup using 1 cup each of water and milk. Stir in spaghetti and 2 cups chopped, cooked chicken. Place mixture in casserole.

Sprinkle with breadcrumbs and 2 tablespoons slivered almonds. Bake at 180°C for 10 minutes.

Serves 4.

Rabbit Venison • 1 rabbit• Plain flour• Salt and pepper• 3 rashers streaky bacon• 1 cup soft white breadcrumbs• 1 teaspoon sage• 1 onion• ⅔ cup stock• 1 oz. butter

Wash and joint the rabbit, dip joints in seasoned flour and place half of them in a greased casserole. Cut bacon into small strips, lay these in casserole. Add remainder of rabbit, breadcrumbs mixed with sage, chopped onion and stock. Cover casserole and cook in a moderately slow oven (325°F) for 2½ hours. Remove lid, dot with butter and return to oven for 30 minutes. Adjust seasoning.

Serve from casserole with potatoes baked in their jackets.

Quiche Lorraine Pastry

• 1 cup plain flour• Pinch of salt• 3 oz. butter• 1 egg yolk• 1 tablespoon lemon juice

Sift flour and salt into bowl. Rub in butter until mixture resembles fine breadcrumbs. Mix to a firm dough with lightly beaten egg-yolk and lemon juice; add one or two teaspoons water, if necessary. Turn pastry on to lightly-floured surface, knead lightly.

Keeping advice to yourself isn't selfish, it's just good public relations. Luncheon and Dinner Dishes | 33

Roll out to line base and sides of 9" flan tin. Refrigerate 1 hour.

Filling

• 4 rashers bacon• 3 eggs• 1 cup cream• ¾ cup milk• ½ teaspoon salt• Pinch nutmeg• Pinch sugar• Pinch cayenne• 3 oz. processed cheddar cheese• 3 oz. gruyere or swiss cheese

Dice bacon, sauté until cooked and crisp; drain well. Combine beaten eggs, cream, milk, salt, nutmeg, sugar and cayenne. Finely grate cheeses. Sprinkle cooked bacon and cheese over pastry base. Carefully spoon over custard filling.

Bake in moderately hot oven 10 minutes, reduce heat to moderately slow, bake further 25 to 30 minutes, or until custard is set.

Serves 6.

Rissoles • 2½ lb. potatoes• 1 lb. cooked meat• 1 medium onion• 2 tablespoons finely chopped parsley• Salt, pepper• 1½ oz. butter• 1 egg• 1 egg, extra• Packaged dry breadcrumbs• Oil for deep frying

Peel potatoes, cook in boiling salted water until tender; drain, mash well. Mince meat or chop finely. Mix together potato, meat, peeled and finely-

chopped onion, parsley, salt, pepper, melted butter and lightly-beaten egg, mix well.

The mixture at this stage will be too soft to handle, so refrigerate for 30 minutes. Divide mixture into eight, shape into rounds 1" thick. Brush with beaten extra egg, coat with breadcrumbs. Fry in deep hot oil until golden brown.

Serves 4.

NOTE: If cooked meat is not available, use 1 lb. minced steak. Place in shallow pan, brown well, drain off excess fat, add to mashed potato, as above.

Salmon and Asparagus Quiche • 1 quantity cheese pastry• 1 7½ oz. can salmon• 2 tablespoons chopped shallots• 1 10½ oz. can asparagus cuts• Milk (or half milk and half cream)• 2 eggs• Salt and pepper• 1 tablespoon grated cheese

Cheese Pastry

• 1½ cups plain flour• ½ level teaspoon baking powder• ¼ level teaspoon salt• Good pinch cayenne pepper• ¼ level teaspoon mustard• 3 oz. butter• 2 oz. grated cheese• 1 egg yolk• 2 tablespoons water• Good squeeze lemon juice

Sift together the dry ingredients for the pastry,then rub in the butter and add the grated cheese. Beat the egg yolk with the water and lemon juice and use to mix the dry ingredients into a fairly firm dough.

Roll the pastry to line a 9" tart plate or flan ring, trimming the edges neatly. Drain the salmon, reserve the liquid, then flake the flesh lightly before spreading it evenly in the bottom of the unbaked pastry shell.

Sprinkle with the chopped shallots and top with the well-drained asparagus cuts. Add enough milk (or milk and cream) to the salmon liquid to make one cup and stir it into the lightly beaten eggs. Season with salt and pepper and pour over the ingredients in the pastry case, Sprinkle with the grated cheese.

Bake in a hot oven 230°F for 10 minutes, then reduce the heat to 180°F and cook for a further 30 minutes or until the filling has set and the pastry cooked.

Salmon Croquettes • ½ lb. can salmon• 1½ cups mashed potato• 1 teaspoon curry powder• 1 onion• 2 teaspoons chopped parsley• 2 teaspoons lemon juice• 1 egg yolk• Salt and pepper• Flour, egg and breadcrumbs• Oil for frying

Drain and flake salmon and combine withpotato, curry powder, chopped onion, parsley and lemon juice; add egg yolk, salt and pepper, mix thoroughly. Refrigerate until firm. Mould mixture into croquettes. Coat with flour, egg and breadcrumbs and fry in hot oil until golden brown. Drain well.

34 | Luncheon and Dinner Dishes Religion is meant to be bread for every day, not cake for special occasions.

Salmon Mornay • 4 oz. butter• ¼ teaspoon mace• 1 dessertspoon finely chopped onion• 5 tablespoons plain flour• Salt and pepper• 2 tablespoons soft breadcrumbs• 2 cups milk• ½ teaspoon dry mustard• 1 teaspoon lemon juice• 16 oz. can salmon• 2 tablespoons grated cheese

Melt butter in pan, add onions, sauté until softbut not brown, add flour, stir until smooth, cook one minute (don't brown). Add milk gradually, stir until sauce boils and thickens. Remove from heat, add salt, pepper, mustard, mace and lemon juice. Fold in drained and flaked salmon. Place in greased ovenproof dish, sprinkle with cheese and breadcrumbs. Bake in moderate oven 15 minutes or until sauce bubbles and cheese melts.

Sausage and Apple Bake • 1 lb. pork sausages• 1 tablespoon dripping• ¼ lb. streaky bacon• 1 or 2 large cooking apples• 1 beef stock cube• ¼ pint hot water

Melt fat and quickly fry sausages. Remove rindfrom bacon, wrap each sausage in half a rasher. Pack side by side in a casserole just big enough to hold them. Peel and core apples and slice into rings. Place on top of sausages. Crumble stock cube, dissolve in water and pour over sausages. Cover and bake in a moderately hot oven, 370°F for about 30 minutes or until the bacon and apples are cooked.

Serves 4.

Sausages Indian Style

Put 8-10 sausages in a saucepan of cold water and bring to boil. Put under cold water and skin. Make up Continental Dutch curry and rice soup using 16 fl. oz. water. Cut sausages into pieces and add to soup. Stir in 4 fl. oz. yoghurt.

Simmer for 5 minutes, add 2 tablespoons coconut. Serve over boiled rice, garnish with parsley and wedges of lemon.

Savory Chop Casserole

• 2 tablespoons flour• 1 tablespoon sugar• Salt and pepper to taste• ¼ teaspoon ginger• ¼ teaspoon mustard• ¼ teaspoon curry• ¼ teaspoon spice• 2 tablespoons tomato sauce• 2 tablespoons vinegar• 1 cup water, stock or gravy• Chopped parsley

Trim chops, place in casserole dish, pour mixture over chops, leave for one hour. Bake two hours in slow oven.

Savory Curry Roll

• 1 lb. sausage meat• 1 dessertspoon curry powder• 1 teaspoon salt• 1 tablespoon chutney• 1 onion• 1 carrot• 1 parsnip

Use for filling in pasties or in a large pie.

Savoury Peas

• 1½ cups cooked peas• 1 lemon jelly• 2 tomatoes• ½ cup grated cheese• Mint sprig

Dissolve lemon jelly in one cup hot water. Add chopped mint, mix in peas and grated cheese. Slice tomatoes on top. Sprinkle with salt and pepper. Put in fridge to get cold.

Savory Sausages

• 1 cup rice• 1 15 oz. can pineapple pieces• ¼ cup tomato sauce• 1 tablespoon brown sugar• 1 lb. thin pork sausages• 1 green pepper (seeded and chopped)• 1 oz. butter• 1 onion (finely chopped)• 1 carrot (finely chopped)

Time: 15-20 minutes. Temperature: 350-370°F Serves 4.

Cook rice in boiling salted water until tender, drain and rinse well. Drain pineapple, reserve juice. Melt butter in frypan, add onion, carrot and pepper, sauté for 5 minutes. Add pineapple pieces and cook for a further 5 minutes. Add tomato sauce, pineapple juice and sugar, mix together thoroughly and simmer for 10 minutes.

Fry or grill sausages until golden brown all over. Place rice in an even layer in the base of a greased casserole, arrange sausages on top and pour over sauce. Cook in a moderate oven for 15-20 minutes or until hot. Serve immediately.

By finding things within yourself, you will then be able to share them with others. Luncheon and Dinner Dishes | 35

Savory Stuffed Zucchini • 4 zucchini• 1 lb. minced steak• 1 onion• 1 tomato• ½ cup oatmeal• ½ teaspoon worcestershire sauce• Salt and pepper• 3 spring onions• Mozzarella cheese

Cut zucchini in half lengthways and cook gentlyin boiling salted water for 5 minutes. Drain, scoop out the centre and reserve. Brown minced steak and chopped onion in a little oil and cook for 10 minutes. Add peeled and chopped tomato, oatmeal and sauce, and cook for a further 5 minutes.

Season well and stir in the chopped spring onions and zucchini pulp. Pile mixture into the halved zucchini, top with slices of mozzarella cheese and place in an ovenproof dish. Bake at 180°C for approximately 20 minutes.

Scallop Mornay • 1 lb. scallops• 2 tablespoons grated parmesan cheese• ½ cup soft white breadcrumbs

SAUCE

• 1½ oz. butter• 1 small onion (chopped)• 2 tablespoons plain flour• 2 cups milk• Salt• Pinch cayenne pepper• ⅓ cup grated tasty cheese• 1 tablespoon lemon juice

Sauce: Melt butter in a saucepan, sauté onion tilltender. Add flour, mix till smooth; add milk, stirring

continuously, bringing to boil, Simmer 3-4 minutes. Add salt to taste, cayenne pepper, grated cheese and lemon juice. Remove from heat and stir until cheese has melted.

Combine scallops and sauce, pour into greased ovenproof casserole, sprinkle with grated parmesan cheese and breadcrumbs.

Cook in moderately hot oven for approximately 20 minutes or until lightly brown on top.

Scotch Eggs with Sauce • 2 eggs• ½ cup evaporated milk• 1 teaspoon salt• Few dashes tabasco• ¼ teaspoon thyme• 2 lb. minced steak• 6 hard-boiled eggs• 1 16 oz. tin tomato soup

Beat eggs in mixing bowl. Stir in milk, salt, dashtabasco and thyme. Add meat and mix well. Divide mixture into six portions. Mould meat around hard-boiled eggs to cover eggs completely. Place meatballs in shallow baking dish and bake in moderate oven (350°F) for 30 minutes. Combine tomato soup and a few dashes tabasco, pour over meatballs and bake 10 minutes longer.

Smoked Oyster Vol-Au-Vent • 4 4" vol-au-vent cases• 2 tablespoons flour• 1 oz. butter or substitute• 16 oz. can oyster soup• 2 tablespoons sour cream• 3 oz. can smoked oysters• 2 rashers bacon• 1 dessertspoon dry sherry• 1 tablespoon chopped parsley

Remove rind from bacon, chop finely. Put in small frying pan, cook 2 to 3 minutes until bacon is cooked and lightly brown.

Melt butter in saucepan, remove from heat, add flour, stir until smooth; add undiluted soup, cream and sherry stir until well blended. Return to heat, bring to boil, stirring; reduce heat, cook 2 minutes. Remove from heat, add drained chopped oysters, bacon and parsley. Fill into warmed vol-au-vent cases.

Serves 4.

Spaghetti Bolognaise - Quick and Easy

• 1 lb. minced steak• 2 oz. butter• 1 clove garlic• 1 lb. ripe tomatoes• 1 teaspoon onion seasoning• 1½ teaspoons worcestershire sauce• ½ teaspoon cinnamon• Salt, pepper to taste• 1 lb. spaghetti• 1 cup grated cheese

Melt butter in deep pan and add crushed garlic.Brown steak quickly, add onion, seasoning, sauce, cinnamon, salt, pepper. Skin and chop tomatoes, add to steak, pour in 1 cup water, cover and cook gently for 25-30 minutes. Cook spaghetti in boiling salted water, drain and place in greased casserole dish, pour meat over the top with grated cheese. Bake in moderate oven until cheese browns.

36 | Luncheon and Dinner Dishes The heart that gives - gathers.

Spaghetti and Meatballs • 1 lb. minced steak• Pinch of salt and pepper• 1 or 2 cloves garlic• 1 pkt. spaghetti• 1 large tin tomato soup• 1 large onion• 1 rasher of bacon• 1 tablespoon worcestershire sauce

Boil spaghetti in water and salt, till soft; drain,keep aside, hot.

Cut bacon and fry; when cooked, remove from pan, then fry onion and garlic in a little fat until lightly browned, then remove from pan. Make minced steak into meatballs and fry until cooked.

Combine cooked meatballs with tomato sauce, onion, garlic, bacon, worcestershire sauce, salt and pepper. Serve hot in bed of hot spaghetti.

Spanish Stewed Chicken • 1 chicken (jointed)• Seasoned flour• 2 oz. bacon, chopped• 2 oz. butter• 2 green peppers, seeded and sliced• 2 spanish onions, sliced• ½ lb. peeled tomatoes, sliced• ¼ pint stock• Salt and pepper• Chopped parsley (optional)

Oven temperature: Moderate (350°F, mark 4).

Coat the chicken with the flour. Fry the baconlightly in its own fat for about 3 minutes, take it out and add the butter to the pan. Fry the chicken till browned on all sides, then place in a casserole with the bacon, vegetables, stock and seasoning. Cover and cook in the centre of the oven for about 50 minutes, or until tender. Serve garnished with parsley if liked. A little sherry can be added to the stock for extra flavour.

Steak Casserole with Parsley Dumplings

• 2 lb. blade steak• ¼ teaspoon freshly grated nutmeg• 1 teaspoon brown sugar• 1 teaspoon salt• Pinch of pepper• 1 tablespoon plain flour• 2 cups beef stock or water and beef stock

cubes • 1 tablespoon vinegar• 1 tablespoon worcestershire sauce• 8-10 small white onions• 2 carrots cut into ½" rings

Time: 2 hours. Temperature: 350-370°F. Serves 4-5.

Parsley Dumplings

• 1 cup self-raising flour• 1 teaspoon salt• Pinch of pepper• ½ oz. butter• 1 tablespoon finely chopped parsley• Milk

Remove fat from steak, cut into 1½" pieces.Combine nutmeg, sugar, salt, pepper and flour. Dip meat in seasoned flour. Place in an ovenproof casserole dish and add stock, vinegar and worcestershire sauce. Cover and cook in a moderate oven for 1 hour. Add onions and carrots, return to oven and cook for a further 1 hour or until meat is tender.

Place dumplings on top of meat in casserole for last 25 minutes of cooking time. Serve casserole with a green vegetable.

Parsley Dumplings: Sieve flour, salt and pepper into a mixing bowl. Rub in butter and add parsley. Add enough milk to form a soft dough. Shape dough into 8-10 small balls.

Steak Diane • 6 pieces fillet steak• Salt and pepper• 2-4 oz. butter• 1 large clove garlic (chopped)• 2 tablespoons chopped parsley• worcestershire sauce

Trim steak, pound with mallet; dust with pepper. Melt 2 oz. butter in frying pan (be prepared to add butter liberally). When butter is sizzling, add first piece of steak. After 40 seconds (for rare steaks) turn over; sprinkle with parsley and garlic, add salt and moderate dash of worcestershire sauce, moving steak around to distribute sauce.

Transfer steak to hot platter, pour remainder of sauce from pan.

Do one steak at a time as above, and serve immediately.

If liked, a mushroom sauce may be poured over before serving.

Steak and Kidney Pie • 1½ lb. stewing steak• ½ kidney• Salt, pepper• 1 carrot• 1 onion• Flour for thickening• Stock or water

Put steak and kidney into saucepan with carrot, onion, salt, pepper, 2 cups of stock or water. Add 2 beef cubes, simmer until meat is tender, thicken with flour mixed to a paste with cold water.

Put in ovenproof dish, cover with shortcrust or flaky pastry. Bake until pastry is cooked.

Laughter is to life what salt is to an egg. Luncheon and Dinner Dishes | 37

Super Pizza Burger

• ½ lb. finely minced topside• ½ cup chopped salami• 1 cup fresh breadcrumbs• 1 egg• 1 clove garlic (crushed)• 1½ teaspoons salt• Pepper to taste• 1 13½ oz. can whole tomatoes• 2 medium onions (sliced)• 1 green pepper (sliced)• 4 oz. mozzarella cheese (sliced)

Combine meats, breadcrumbs, egg and seasonings. Press on to a 28 cm pizza tray. Bake at 160°C) for 30 minutes. Remove from oven. Drain off excess juices. Combine tomatoes and half the onion in a saucepan. Simmer for 15-20 minutes until juice has evaporated to form a thick sauce. Spread over meat. Top with pepper and remaining onion and cheese. Return to oven for further 5-10 minutes till cheese melts.

Serves 6-8.

Sweet and Sour Chicken

• Small half cup brown sugar• Small half cup vinegar• ¾ cup juice from pineapple• 1 cup chicken stock• ½ teaspoon salt• Shake of pepper

Boil, thicken with 3 dessertspoons cornflour. Blend with a little chicken stock.

Prepare 1 boiled chicken which has been chopped into small pieces. Three-quarters cup chopped onions, 1 cup diced celery, 1 cup diced green pepper, 1 cup cubed cucumber, 15 oz. can pineapple pieces, 3 dessertspoons soya sauce.

Place prepared chicken in casserole, add onions, celery, green pepper, cucumber, pineapple pieces and soya sauce. Pour over these the sauce mixture.

Cook in moderate oven for half an hour.

Sweet and Sour Fish

• 1 big fish (any kind)• 1 big onion• 3 cloves garlic• ½ pineapple• 2 tomatoes• 3 tablespoons oil• 4 tablespoons tomato sauce• Oil to fry

Sauce

Crush garlic and fry in 3 spoonfuls of oil until golden. Thinly slice onion and fry together with the garlic. Mix tomato sauce with the onions and garlic and add salt and sugar to taste. Remove sauce and cool.

Fish

Cover fish with a little salt and stand aside for some time. Fry fish in oil, and remove from fire when cooked.

To serve: Place the fish in a dish, and decorate with 2 tomatoes and half a pineapple sliced thinly. Lastly spoon the tomato sauce over the fish.

Serves 6.

Sweet and Sour Meat Balls Time: 35-40 minutes.

Meat Balls

• 1 lb. mince (pork or beef)• ½ clove garlic (crushed)• 1½ oz. flour• 2 oz. soft breadcrumbs• Salt to taste• 1 egg• 1 tablespoon oil

Sauce

• 3 oz. brown sugar• 4 tablespoons white vinegar• 3 tablespoons soy sauce• 1½ tablespoons cornflour water• 1 green pepper (blanched and cut into

strips)• ½ lb. tomatoes (peeled and quartered)• 1 small tin crushed pineapple• ½ pint water

Mix mince, garlic, ½ oz. flour, breadcrumbs andsalt. Add egg and mix well. Form into 24 balls and roll in remaining flour. Heat oil and fry balls 15 minutes (20 minutes for pork), turning so they brown all over.

Meanwhile put sugar, vinegar and soy sauce in a saucepan. Blend cornflour with a little water and add to the saucepan with the rest of the water. Stir till it boils and simmer gently for 5 minutes. Add pepper, tomatoes and pineapple and bring back to boil.

Serve with sauce poured over hot meatballs with plain boiled rice and spinach or beans.

NOTE: This can be made in advance and re-heated and if keeping in casserole, keep lid on so a skin does not form.

Omit tomatoes but add ½ cup chicken stock to replace liquid.

38 | Luncheon and Dinner Dishes

Sweet and Sour Meat Balls • 1 lb. finely minced steak• ½ cup chopped onions• ¼ teaspoon pepper and nutmeg• ⅓ cup breadcrumbs• 1 teaspoon salt• ⅔ cup evaporated milk

Combine the mince steak, breadcrumbs, onionand seasoning with the milk and mix well. Make into small meatballs. Roll each in a little seasoned flour. Fry in hot oil in a pan for approximately 10 minutes, turning occasionally. Drain well.

Sauce

• 1 medium carrot• Green pepper (cut into 2" strips)• 2 sticks celery (cut into 2" strips)• ½ cup brown sugar• ¼ cup pineapple juice from can• 1 small can pineapple chunks• 1 tablespoon cornflour• 1 tablespoon soya sauce• ½ cup vinegar• ½ cup water

Mix the cornflour and soya sauce. Bring sugar,vinegar and water to the boil, gradually add the cornflour mixture, stirring constantly. Add the partially cooked drained vegetables, pineapple chunks and the pineapple juice. Toss in the meatballs. Re-heat in casserole.

Serve with boiled rice.

Sweet and Sour Meat Balls • 1 lb. minced steak• ⅓ cup dry breadcrumbs• ½ cup chopped onion• 1 teaspoon salt• ¼ teaspoon each nutmeg, pepper• ⅔ cup Carnation milk

Batter

• 1 cup plain flour• ½ teaspoon salt• ¼ teaspoon cayenne• 1 cup Carnation milk• ¼-½ cup water

Combine steak, crumbs, onions, seasoning and milk and mix well. Form into balls and roll in seasoned flour.

For batter: sift flour and seasonings and gradually stir in the blended liquids.

Dip balls in batter and fry in hot oil, turning occasionally, for 10 minutes.

Sauce

• 1 medium carrot• 1 green pepper (cut into 1" pieces)• 2 sticks celery (cut into 1" pieces)• 15 oz. can pineapple pieces• 1 tablespoon cornflour• 1 tablespoon soya sauce• ½ cup sugar• ½ cup vinegar• ½ a cup water• ¼ cup pineapple juice

Mix cornflour, sauce, bring sugar, vinegar and water to the boil. Gradually add cornflour mixture, stirring constantly. Add partly cooked vegetables, pineapple and juice. Toss in meat balls, re-heat gently and serve with boiled rice.

Sweet and Sour Steak • 1½ lb. blade steak• 2 tablespoons seasoned flour• 2 tablespoons oil• 1 tablespoon finely chopped root ginger• 15 oz. can pineapple pieces• 3 stalks celery (sliced)• 1 onion (chopped)• 1 large tomato (skinned and chopped)• ½ cup brown vinegar• 2 tablespoons sugar• 2 teaspoons soya sauce• Boiled rice for serving

Time: 1-1½ hours. Temperature: 350-375°F. Serves 4.

Cut steak into 1" pieces, dip in seasoned flour. Heat oil in a flameproof casserole and brown meat evenly. Add remaining ingredients and stirring occasionally, bring to simmering point. Cover casserole, place in a moderate oven and cook 1-1½ hours or until meat is tender. Serve with boiled rice.

NOTE: For a more economical casserole, make with minced steak. Cook in moderate oven for 1 hour.

Sweet Corn Casserole • 1 lb. hamburger steak• 2 large onions• 1 large can whole kernel or creamed sweet

corn• 1 large tin tomato soup• 4-6 oz. cooked noodles• Grated cheese

Brown chopped onions, add steak and a little fat. Place in casserole dish with sweet corn and tomato soup. Add cooked noodles. Grate cheese on top and cook in a moderate oven half an hour.

The fastest way to freedom is to feel your feelings.

If you wish to be perfect, follow the advice you give others. Luncheon and Dinner Dishes | 39

Ting-A-Ling • 1 pkt. chicken noodle soup• 2 cups water• 2 lb. topside steak cut up small• ½ cup rice• 1 teaspoon curry powder• ½ cabbage• 4 onions• 6 celery stalks• 3 carrots

Brown meat, onions and rice in a pan withpeanut oil. Shred cabbage and slice remainder of vegetables finely. Put all ingredients in a saucepan and cook 1 hour.

Tournedos Madeleine • 6 large mushrooms• 6 rounds tried bread• 6 portions eye fillet steak

Stuffing for Mushrooms

• 2 tablespoons chopped bacon• 1 egg yolk• 2 tablespoons melted butter• 1 cup breadcrumbs• Salt and pepper• 2 tablespoons chopped kidney

Fry chopped kidney and bacon, add tobreadcrumbs. Mix in beaten egg yolk, season with salt and pepper. Turn mushrooms upside down and spread with filling. Pour a little melted butter over 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.

Serve with green peas, duchesse potatoes and grilled tomato halves.

Tripe (A La France) Cut tripe in long strips and boil with onion and

salt. Drain well and have pan ready with hot butter or good fat (melted). Fry quickly to a golden brown with finely chopped onion. Drain off excess fat and add a bottle or can of tomato puree OR serve with tomato sauce.

Veal Cordon Bleu • Plain flour• 2 eggs (beaten)• ¾ cup breadcrumbs• 6 oz. butter• Asparagus tips (1 large tin)• 4 veal steaks• Salt• Black pepper (freshly ground)• 4 thin slices swiss cheese• 4 thin slices ham

Flatten veal steaks and sprinkle with salt andpepper. Put one slice of cheese and 1 slice of ham on one half of each veal steak and fold steak over to encase filling. Pound edges together. Dip into flour, then beaten eggs, then crumbs. Press firmly, chill for at least 30 minutes. Heat butter in large heavy frying pan and fry steaks for about 8 minutes or until golden brown on both sides. Serve with asparagus tips drained and heated in a little butter.

Serves 4.

40 | Luncheon and Dinner Dishes

Veal Goulash with Caraway Dumplings

• 6 medium tomatoes (skinned and sliced)• Stock• 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 hotoil 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

Mix the dry ingredients and rub in the fat with the fingertips. Mix to a firm, light dough with cold water, divide into 8 or 10 equal sized portions, roll into balls and cook in boiling water for about 25 minutes.

Regrets can hold you back and can prevent the most wonderful things taking place in your lives.

Desserts and Puddings

42 | Desserts and Puddings Why can't life's problems hit us when we are 18 and know everything.

Apple Bread and Butter Pudding • 2½ cups milk• 3 eggs• 1 tablespoon sugar, extra• 1 tablespoon grated lemon rind• 1 cup sultanas• 5 apples• ¼ cup sugar• 2 tablespoons water• 6 thin slices bread• butterPeel and core apples, cut into slices. Place

apples, sugar and water into saucepan; cook, covered, 5 to 10 minutes until apple is reduced to pulp.

Butter bread lightly, remove crusts. Arrange slices in layers in greased ovenproof dish; spread each layer generously with apple pulp and sprinkle with lemon rind and sultanas.

Beat together eggs, milk and extra sugar, pour over bread. Let stand 15 minutes, then sprinkle topping over. Bake in moderately slow oven 40 minutes. Serve with cream or custard.

Serves 4 to 6. Topping

• 3 tablespoons sugar• ½ cup self-raising flour• 1 oz. butter• 2 tablespoons coconutSift flour, add coconut and sugar. Rub in butter

until mixture resembles fine bread crumbs.

Apple Caramel Roll • 2 large green apples• ¼ cup sugar• 1 teaspoon grated lemon rind• ½ teaspoon cinnamon• 1 teaspoon lemon juice• 1½ cups self-raising flour• Pinch salt• 3 oz. butter• ½ cup water

Sift flour and salt into bowl. Rub in butter until mixture resembles fine breadcrumbs. Add water and lemon juice, mix to a dry dough on lightly-floured board. Roll out to oblong shape 10" x 12".

Peel apples and grate over dough, sprinkle with combined sugar, lemon rind and cinnamon. Brush along edges of dough with a little cold water, roll lengthwise, and secure ends. Place in greased oven-proof dish and pour boiling caramel sauce over.

Bake in moderate oven 30 to 35 minutes. Serve hot with cream or custard.

Serves 4 to 5.

Caramel Sauce

• 2 oz. butter• 1 tablespoon lemon juice• ¾ cup brown sugar, firmly packed

Put all ingredients into saucepan, stir over lowheat until sugar dissolves, then bring to the boil. Reduce heat, simmer two minutes.

Apple Charlotte Grease a pie dish and add a layer of stewed

apple, then a layer of soft breadcrumbs, a little sprinkling of sugar and a good sprinkling of coconut. Continue in this manner until dish is full, ending with crumbs. Dot with butter and put in oven till golden brown. Rhubarb can be done same way.

Apple Crumble • 1 cup coconut• ½ cup sugar• 2 tablespoons butter• Stewed apples• 2 tablespoons self-raising flour

Place stewed apples in pie dish. Rub butter inflour, add coconut and sugar, and sprinkle over the apple. Bake in a moderate oven until light brown.

Apple Crunch • ½ teaspoon cinnamon• ½ teaspoon nutmeg• Pinch of salt• ½ cup packed brown sugar• 3 cups peeled and sliced apples• ¼ cup water• ¼ cup sugar

Put apples in two quart oven dish with water.Combine both sugars with flour and spices and cut in butter until crumbly.

Spread evenly over apples. Cover and bake ½ hour in moderate oven. Uncover and cook another ½ hour until lightly browned.

Serve with cream.

Apple Roly Poly • 2 cups self-raising flour• Salt• ¼ cup butter• ½ cup milk• Apples• Sultanas• Sugar• Nutmeg

Rub butter into flour, mix to scone dough withmilk. Roll out.

Spread with apples and sugar, sultanas and nutmeg. Roll up. Put in greased oven dish, cover with syrup, cook one hour.

Syrup

• 1 cup sugar• 1 tablespoon butter• 2 cups water

Heat until dissolved.

The strongest trees are found in the most exposed places. Desserts and Puddings | 43

Apricot Mousse • 4 oz. castor sugar• Pinch salt• 1 teaspoon lemon juice• 1 cup cooked apricot pulp• 1 tin reduced cream• 1 egg white

Chill the cream and apricot pulp. Beat egg white,add pulp. Whip until fluffy. Whip cream, add lemon juice, then sugar. Fold in fruit mixture, pour into fridge tray and freeze.

Apricot Jubilee • ½ lb. cottage cheese• ¼ cup iced water• ¼ cup instant skim milk• 3 thin slices lemon• ¼ cup boiling water• 1 pkt. lemon jelly crystals• 1 can apricot halves

Add the boiling water to the jelly crystals, stiruntil dissolved. Drain the apricots, add enough water to the syrup to make ¾ cup and stir into the jelly.

Puree the apricot halves in a blender and set aside. Beat cheese in blender until smooth and gradually add the jelly. Add the pureed apricots.

Place iced water into a bowl and sprinkle milk powder over. Beat until soft peaks form. Fold into

cheese mixture, spoon into dessert glasses and chill. Decorate with lemon slices.

Apricot Yoghurt Cheesecake • 2 200g cartons apricot fruited yoghurt• 1 tablespoon gelatine• 1 lb. cottage cheese• ¼ cup water• 1 pkt chocolate ripple biscuits• 4 tablespoons butter (melted)• 2 tablespoons brandy• ¾ cup sugar

Finely crush biscuits and combine with butter. Press into the base and sides of an 8" spring form pan. Refrigerate till firm. Beat cheese till smooth, gradually adding sugar, then yoghurt. Soften gelatine in combined brandy and water. Dissolve completely over hot water. Blend into cheese mixture. Pour into crumb crust, refrigerate until firm. Decorate with fresh or canned apricots.

Baked Orange Pudding

• 4 cups milk• 1 slice bread• 2 eggs• 2 oranges• 2 tablespoons butter• 1½ tablespoons sugar

Bring milk to boil. Put bread into pie dish and pour boiling milk over. Beat eggs and sugar together and add grated orange rind and juice. Pour over the soaked bread. Add a little butter, bake in a moderate oven, standing pie dish in a tray of water, until set.

Banana Delicious

• Juice of 1 lemon• 2 tablespoons apricot jam• 1 cup coconut• 4 bananas• 2 eggs• 2 tablespoons sugar

Slice bananas into oven-proof dish, sprinkle liberally with lemon juice. Beat eggs and sugar until creamy, add coconut and jam, stir well and pour over bananas.

Bake in a moderate oven until golden brown. Serve with cream or ice cream.

Banana Pie • 8 oz. short crust pastry.

Filling

• 2 oz. margarine• 4 ripe bananas• 1 egg yolk• 2 oz. sugar• 1 teaspoon coffee• 1 teaspoon baking powder• ½ cup raisins (chopped)

Cream butter and sugar, add egg yolk, addmashed bananas, coffee, raisins, baking powder. Mix well. Line a 9" pie plate with the pastry. Pour in the filling and bake in oven at 400°F for 20-30 minutes.

Prepare meringue. Beat two egg whites stiffly with a pinch of cream of tartar. Gradually add four tablespoons castor sugar, beat well. Spread over pie and return to oven until meringue is golden brown.

Banana Plum Pudding • 1 cup white breadcrumbs• 1 cup mixed fruit• 2 tablespoons sugar• 1 cup mashed bananas (ripe)• 1 tablespoon boiling water• 1 teaspoon carb. soda

Mix all together and place in greased basin.Steam 3 hours.

44 | Desserts and Puddings If you do not understand my silence, you will not understand my words –

Blackberry Chiffon Pie Crumb Crust

• 8 oz. ginger biscuits• 2 oz. butter

Filling

• 8 oz. peeled sliced apples• 1 lb. blackberries• 4 oz. sugar• ½ oz. gelatine• 2 tablespoons water• 1 small can evaporated milk or ¼ pint

cream

To Decorate

• Whipped cream• Small green grapes

Crush biscuits, melt butter and stir into thebiscuits. Mix well and press out to line pie plate. Cook apples and blackberries with half the sugar and a little, if any, water.

Sieve or whisk in a liquidiser until smooth. Whisk the evaporated milk or cream until stiff and then fold into the fruit.

Dissolve gelatine in water, cool slightly and fold into fruit together with the remainder of sugar. Pour into flan and allow to set.

To serve: Pipe cream around the edges and decorate with the small green grapes.

Black Currant Flummery • ½ lb. blackcurrants or 1 large tin of

blackcurrants• ½ pint water• 4 oz. granulated sugar• ¼ pint milk• Juice of 1 lemon• ½ oz. castor sugar• 1 oz. semolina• 2 egg whites

Stalk and wash the black currants. Dissolve the sugar in the water over a gentle heat. Bring the syrup to the boil, put in the black currants, cook gently until tender, but not broken. Strain off juice and make up to ¼ pint if necessary.

Pour the juice into a pan with the lemon juice, sprinkle in the semolina, stirring all the time. Bring the mixture to a gentle boil, simmer for five minutes. It will be quite thick.

Take the pan off the heat gradually. Stir in the milk, add castor sugar and half the black currants. Whip the egg whites stiffly and fold into mixture. Turn into a dish and leave to set.

Blackberry Pie

Pastry

• 2½ cups self-raising flour• 6 oz. butter• ⅓ cup cold water (approx.)• Pinch salt• 2 teaspoons sugar

Sift flour and salt. Cut butter into flour, then rub in butter until mixture resembles fine breadcrumbs. Make well in centre, add water, mix to firm dough. Another teaspoon or two of water may be needed, depending on type of flour. Wrap in plastic food wrap, refrigerate at least 30 minutes. Knead lightly on lightly floured board.

Roll out half the pastry, line 8" pie plate. Refrigerate 15 minutes. Spoon filling over pastry, roll out remaining pastry, arrange over pie. Trim edges. Make 2 to 3 cuts on top to allow steam to escape. Sprinkle sugar over pie.

Bake in moderately hot oven 30 to 35 minutes. Serve warm, with cream.

Filling

• 2 10 oz. cans blackberries• 2 tablespoons sugar• 1 tablespoon brandy• 2 tablespoons cornflour

Drain blackberries, reserve syrup. Put 1 cup syrup into saucepan with sugar, stir over low heat until sugar dissolves. Blend cornflour in additional ¼ cup syrup, gradually add to hot syrup, stir until mixture boils and thickens. Add brandy, cool. Fold drained blackberries through cooled syrup.

Blackberry Swirls • 1½ cups self-raising flour• ½ cup milk• 1 lb. can blackberries or loganberries• 4 oz. butter

Drain blackberries, reserve ½ cup of the syrup for sauce. Sift flour, rub in butter until mixture resembles fine breadcrumbs. Add milk, mix to a soft dough. Turn dough out on to lightly-floured surface, knead lightly. Roll dough out to rectangle approximately 10" x 14".

Spread drained blackberries over dough to within 1" of edges. Roll dough as for swiss roll, beginning at narrow end. Cut into slices approximately 1" wide, place slices flat in greased oven-proof dish.

Pour sauce over the top, bake in hot oven 30 to 35 minutes. Serve hot with cream or custard.

Serves 4 to 6.

Sauce

• ½ cup sugar• 1 oz. butter• ⅓ cup sweet white wine

If you are going to climb, you must grab the branches - not the blossoms. Desserts and Puddings | 45

Place sugar, reserved syrup, butter and wine in saucepan. Bring slowly to the boil, stirring constantly until butter melts; boil 3 minutes.

Blitz Kuchen • ½ cup butter• ½ cup sugar• 3 egg yolks• ½ teaspoon vanilla• ⅓ cup milk• 1¼ cups plain flour• 1 level teaspoon baking powder• Good pinch of salt

Meringue Topping

• 3 egg whites• ¼ teaspoon cream of tartar• ½ cup finely chopped walnuts or almonds• ½ cup sugar

Topping

• 1 cup sliced strawberries• ½ to 1 cup whipping cream

Grease two 7" sandwich tins and line the bottom of each with greased paper. Beat the butter and sugar to a soft cream, then add the egg yolks one at a time, beating well after each addition. Flavour with the vanilla.

Add the milk alternately with the sifted dry ingredients. The batter will be a little on the stiff side. Divide evenly and spread in the prepared tins. Add the cream of tartar to the egg whites and beat until stiff. Gradually beat in the sugar, making a stiff meringue. Swirl the meringue evenly over the unbaked cake layer and sprinkle with the nuts.

Bake in a moderate oven 180°C for 30 to 35 minutes or until the cake shrinks from the sides of the tin.

Allow to cool in the tins. When cold, loosen one layer and place meringue side down on a cake plate. Sprinkle with some of the sliced strawberries and dot with whipped cream. Place the other layer on meringue side up. Decorate with whipped cream and fill the centre with the remainder of the strawberries.

Brandied Caramel Bananas Peel four large bananas, cut into large pieces.

Melt 2 oz. butter in frying pan, add 1 cup of brown sugar, cook until sugar dissolves and bubbles, stirring occasionally.

Add sliced bananas, cook few minutes until tender. Stir in two tablespoons brandy, then ¼ cup cream. Serve with whipped cream or ice cream.

Brandy Cream • 1 egg• ¾ cup castor sugar• ½ cup whipped cream• 3 tablespoons brandy

Whip egg whites and castor sugar, then add yolk.Fold in cream, then brandy.

Brandied Fruit • 15 oz. tin sliced peaches• ½ cup seeded raisins• ½ cup sultanas• 15 oz. tin crushed pineapple• 16 oz. tin dark red cherries• 1 cup stoned prunes

Drain syrup off peaches, cherries and pineappleand mix together. Add sultanas, raisins and prunes and cook for about 10 minutes (until syrup thickens). Add chopped, tinned fruit.

Put mixture into airtight container, pour small cup of sugar and ½ cup brandy over the fruit. Let mature, with lid on, for two weeks in refrigerator.

Keeps for months. To serve, spoon mixture over ice cream or serve with cream.

Brandied Fruit Salad • 1 small can crushed pineapple• 1 can cherries• 1 lge. can two fruits or peaches• ½ cup sultanas• ½ cup raisins• ½ cup prunes (halved)• ½ cup sugar• ½ cup brandy

Drain liquid from fruit and boil with prunes,raisins and sultanas for a few minutes. Add sugar and cook until syrupy. Remove from heat, add remaining fruit and brandy. Keep in airtight jar at least two weeks.

46 | Desserts and Puddings Love cannot be begged, bought, borrowed or stolen, it can only be given away.

Brandy Alexander Pie Crust

• 4 oz. chocolate ripple biscuits (finelycrushed)

• 6 oz. butter (melted)• 4 oz. plain sweet biscuits (finely crushed)

Combine all the ingredients for the crust andmix well. Press into the sides and base of 10" well-greased pie plate. Bake at 200°C for 10 minutes. Cool.

Filling

• 8 oz. white marshmallows• ½ cup milk• 2 tablespoons brandy• 2 tablespoons crème de cacao• 1¼ cups cream

For the filling, place marshmallows and milk ina saucepan and stir over gentle heat—do not boil—until the marshmallows are melted. Allow to cool and fold in the brandy and crème de cacao.

Lightly whip the cream and fold into the mixture. Pour into the prepared crust and chill until set. Decorate with extra whipped cream and some grated chocolate.

Serves 8-10 approximately.

Butterscotch Apple Dumplings • 2 green apples• 1 cup self-raising flour• Pinch salt• 2 teaspoons sugar• 2 oz. butter• 2 tablespoons water (approx.)

Sift flour and salt into bowl, add sugar, rub inbutter. Add water, mix to a soft dough. A little extra water may be needed. Peel quarter and core apples. Divide pastry into eight equal portions, carefully

press each portion of pastry around an apple quarter. Put into oven-proof dish. Pour sauce over. Bake uncovered in moderate oven 25-30 minutes or until pastry is golden.

Serve warm with ice cream or cream.

Sauce

• 1 oz. butter• 1 cup brown sugar (lightly packed)• 1 tablespoon golden syrup• 1½ cups water

Combine all ingredients in saucepan, stir overlow heat until sugar is dissolved. Bring to boil, remove from heat.

Serves 4.

Canadian French Silk Pie • ½ cup butter• ¾ cup sugar• 8 small squares Plaistowe cooking

chocolate • 1 cup cream• 1 teaspoon vanilla• 2 eggs• 1 baked pie shell

Cream butter until fluffy, add sugar, meltedchocolate and vanilla and continue to beat until mixture is light and creamy. Add eggs one at a time, beating three minutes after each addition. Pour mixture into cooled pie shell, top with whipped cream and sprinkle with slivered almonds. Chill for at least three hours before serving.

Caramel Cream Pie Crumb Crust

• 8 oz. plain sweet biscuits• 4 oz. butter• ½ teaspoon cinnamon

Crush biscuits finely. Combine biscuit crumbs, melted butter and cinnamon in bowl. Press biscuit mixture over base and sides of greased 8" springform pan. Refrigerate while preparing filling.

Caramel Filling

• ⅔ cup custard powder• 2 cups cream• 1 cup milk• 1 teaspoon vanilla• 1½ cups brown sugar (lightly packed)• 1 cup cream, extra• 2 tablespoons bottled caramel topping• 4 oz. butter

Place custard powder in saucepan, gradually blend in cream, milk and vanilla. Stir over low heat until custard boils and thickens, reduce heat, simmer gently 1 minute.

Melt butter in saucepan, add brown sugar, stir until sugar dissolves, then bring mixture to the bolt. Quickly stir into custard mixture. Return to heat, stir until brown sugar and custard are combined.

Cool slightly, pour into prepared crumb crust, refrigerate until firm. Spread with extra whipped cream, drizzle caramel topping over, swirl sauce through cream lightly with knife for marbled effect.

Caramel Rum Pie

• 1 can condensed milk• 3 tablespoons brown sugar• 1 oz. butter• ¼ cup golden syrup• 3 teaspoons rum• 2 teaspoons gelatine• 1 tablespoon water• 1 cup cream

Our ship would come in much sooner if we'd only swim out to meet it. Desserts and Puddings | 47

Crumb Crust

• 4 oz. biscuits• 2 oz. butter

Line pie dish with crushed biscuits mixed withmelted butter. Dissolve gelatine in water. Put condensed milk, sugar, butter and golden syrup into saucepan, stir over low heat until mixture thickens, about five minutes (do not boil). Add rum and gelatine, cool, fold in unwhipped cream. Refrigerate overnight.

Cherry Flan • 1 quantity rich shortcrust pastry• 2 lb. cherries or canned cherries• Sugar to taste• 3 eggs• 2½ cups cream or milk• 1 oz. butter

Make up the pastry and line a 10" flan ring. Stonethe cherries and place a layer over the pastry case. Sprinkle the cherries with sugar and place flan in a pre-heated hot oven (220°C) for 10 minutes. Beat the eggs with the cream or milk in a bowl and add the sugar. The mixture should taste sweet.

Pour the egg mixture over the cherries in the partially baked flan, dot with butter and place in the oven for 30 minutes or until the custard is set.

NOTE: This flan is much finer if made with cream, but milk or a mixture of cream and milk can be used.

Cherry Pudding • 1 15 oz. can dark sweet cherries• 3 eggs• 1 pint milk• 1 teaspoon vanilla essence• 1 level tablespoon castor sugar• Cream and chocolate for topping

Preparation time: 10 min. Cooking time: 40 min. Oven temperature: 350°F.

Drain the cherries and place all but a spoonful in the bottom of a shallow 1½ pint oven-proof dish.

Break the eggs into a bowl and beat with the milk, sugar and vanilla, strain over the cherries.

Set the dish in a baking pan containing one inch of hot water, Bake at 350°F for about 40 minutes until the custard is set. Cool.

Whip and sweeten a quarter of a pint of cream and spread over the pudding. Mark the top into six sections, and cover each alternate one with grated chocolate. Spoon the reserved cherries in the centre.

Cherry Sweet

1 tin red cherries, empty into saucepan, pour rum over. Heat and serve with ice cream.

Choco-Almond Velvet Dessert

• ⅔ cup canned chocolate syrup• ⅔ cup sweetened cond. cream• 2 cups cream• ⅓ cup slivered almonds• ½ teaspoon vanilla

Combine chocolate syrup, condensed milk, cream and vanilla. Chill. Remove from refrigerator and whip to soft peaks. Fold in toasted almonds. Freeze until firm. Before serving, garnish with whipped cream and toasted almonds.

Serves 8 to 10.

Choc Sherry Cream • 1 swiss roll• 4 oz. butter• 5 oz. icing sugar• 2 eggs (separated)• 2 oz. cooking chocolate• ½ teaspoon vanilla• Salt• 1 teaspoon gelatin• 2 tablespoons hot water• Sherry

Cut roll into slices and place half on flat plate,sprinkle with sherry. Cream butter and icing sugar, add egg yolks and melted chocolate, vanilla, salt and gelatine (dissolved in hot water). Let cool before beating in. Then fold in stiffly beaten egg whites, set firm in fridge until spreadable, then put half mixture on to swiss roll, then place other slices on roll on top and sprinkle with sherry, spread rest of choc. mixture on top.

Stand in fridge overnight, then cover with whipped cream.

48 | Desserts and Puddings God is love and through love alone man finds the joy that the saints have known.

Chocolate Almond Pie • 2 tablespoons butter• 3 tablespoons sugar• 1 egg• 1½ cups self-raising flour (approx.)

Cream together butter and sugar, add the eggand beat again. Sift the flour to make a fairly stiff dough. Roll out and place in pie plate. Bake in moderate oven.

Filling

• 1 pint milk• 1 tablespoon cocoa• Essence of vanilla• 2 tablespoons cornflour• 2 tablespoons sugar

Heat milk. Stir in cornflour, cocoa, sugar, vanillablended with a little milk. Cook 5 minutes, stirring alt the time. Stir into crust when just warm. Decorate with cream and almonds or grated chocolate.

Chocolate Cheese Pie 9" Chocolate Pie Crust

• 1½ cups biscuit crumbs• ¼ cup brown sugar• ⅛ teaspoon nutmeg• ⅓ cup butter or margarine• 4 small squares chocolate

Mix thoroughly together biscuit crumbs, brownsugar, melted butter or margarine and melted chocolate. Press firmly into greased cake tin and chill.

Cheese Pie Filling

• 6 oz. pkt. semi-sweet cooking chocolate• 8 oz. pkt. cream cheese (softened)• ¾ cup light brown sugar• 1 cup heavy whipped cream• 1 teaspoon salt• 1 teaspoon vanilla• 2 eggs (separated)

Melt chocolate over hot (not boiling) water. Cool about 10 minutes. Blend cream cheese, ½ cup sugar, salt and vanilla. Beat in egg yolks, one at a time. Beat in cooled chocolate. Blend well.

Beat egg whites until stiff but not dry. Gradually beat in ¼ cup sugar, beat till stiff and glossy.

Fold chocolate mixture into beaten whites. Fold in whipped cream. Pour into chilled crust, reserving a quarter of the mixture for decorating. Chill until filling sets slightly. With tapered spoon, drop reserve mixture in mounds over top of pie. Chill overnight.

Will serve 8 to 10 people.

Chocolate, Coffee and Rum Tart • 1¼ cups crushed cereal or plain sweet

biscuits• 1 tablespoon brown sugar• ¼ cup toasted coconut• 2 tablespoons cornflour• Pinch of salt• 2 eggs separated• 2 tablespoons cold water• Vanilla• 1 tablespoon sugar• 2 teaspoons rum• 1 teaspoon cinnamon• ⅓ cup melted butter or margarine• ½ cup sugar• 3 cups milk• 3 dessertspoons gelatin• 2 tablespoons cocoa• 1 dessertspoon coffee essence• Whipped cream and extra chocolate

Mix crumbs, sugar, cinnamon and coconut. Addmelted butter and mix in. Press into bottom and sides of 9" greased tart plate. Bake in moderate oven 8-10 minutes. Cool. Mix cornflour, sugar, salt, addenough milk to blend, then add remaining milk. Stirover heat, beat egg yolks, then add little hot mixture

to them and return to saucepan, cook until thickened a little more.

Have gelatine softened in cold water, add to mixture and stir until dissolved. Blend cocoa with water to a paste. Take out half prepared mixture, add cocoa and little vanilla. Mix well, cool, then add to prepared tart shell and cool. Add coffee and rum to remaining mixture, cool until warm. Beat egg whites stiffly, gradually add sugar, fold in the coffee mixture, then spoon on to chocolate layer. Chill until set. Serve topped with whipped cream and grated chocolate.

Chocolate Cream Mousse • 4 eggs• 4 oz. chocolate• 1 teaspoon water

Place chocolate in top of a double saucepan with1 teaspoon water and slowly melt it. Allow to cool slightly. Separate whites from yolks of eggs. Add egg yolks slowly to melted and cooled chocolate, stirring all the time. Beat egg whites stiffly and fold them into chocolate mixture.

Pour into glass serving bowl, and stand in cool place for 12 hours or more. Serve with whipped cream or ice cream.

Chocolate Cream Cheesecake Crust

• 3 oz. shortening (melted)• 1½ cups crushed chocolate biscuits

Filling

• 1 level tablespoon gelatine• ¼ cup water• 8 oz. dark cooking chocolate• ½ cup sugar• 14½ oz. can evaporated milk (well chilled)• 8 oz. pkt. cream cheese

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Combine biscuit crumbs and butter, mix well and press into the sides and base of an 8" spring pan. Chill well.

Soften gelatine in water and dissolve over hot water. Coarsely chop chocolate and melt over hot water, allow to cool. Beat the cream cheese and sugar until light and fluffy. Gradually add the chocolate, then the gelatine, mixing well. Chill until beginning to thicken.

Whip the evaporated milk until stiff peaks form. Fold in the chocolate mixture and pour into the chilled crust. Chill for several hours overnight. Decorate with swirls of cream.

Serves 8.

Chocolate Meringue Pudding • 2 cups milk• 1½ oz. semi-sweet chocolate• 2 cups day-old bread in ½" cubes• ¼ cup brown sugar• ¼ teaspoon salt• 1 teaspoon vanilla• 2 beaten egg yolks• 2 egg whites• 3 tablespoons sugar• ½ teaspoon grated orange rind

Combine milk and chocolate in a saucepan, stirover low heat until chocolate melts. Place bread cubes in a bowl and pour over chocolate mixture. Add brown sugar, salt, vanilla and egg yolks. Mix lightly to blend. Lightly grease casserole dish, fill with the pudding mixture, place dish in a shallow tin, pour hot water around dish to 1" depth. Bake at 350°F for 30 minutes. Remove from oven.

Beat the egg whites until soft peaks form. Gradually add the sugar and beat until glossy. Fold in orange rind. Top pudding with meringue and bake further 10 minutes or until meringue is lightly browned. Serve with cream.

Chocolate Peppermint Pie Biscuit Crust

• 6 oz. plain sweet biscuits• 3 oz. butter• 2 tablespoons cocoa

Crush biscuits. Place biscuit crumbs and siftedcocoa into bowl. Add melted butter; mix well. Press biscuit mixture over base and sides of pie dish. Refrigerate while preparing filling.

Filling

• 8 oz. cream cheese• ⅓ cup castor sugar• 1 teaspoon gelatine• 2 tablespoons water• 1 cup cream• ½ teaspoon vanilla• 4 oz. after-dinner mints• 2 tablespoons wafer, extra

Beat cream cheese and sugar in bowl until lightand fluffy. Combine gelatine and water in bowl, stand over saucepan of simmering water until gelatine is dissolved; allow to cool.

Add gelatine mixture to cream cheese, beat until combined. Beat cream in bowl until solid peaks form, fold into cream cheese mixture with vanilla. Spoon into crumb crust. Place chocolate mints and extra water in top of double saucepan over simmering water, stir until chocolate is melted. Swirl chocolate mixture lightly through cream cheese filling. Refrigerate until ready to serve. Decorate with whipped cream.

Chocolate Pie Make a crumb base.

Combine together in a small saucepan ⅓ cup sugar, ½ cup water and 1 teaspoon gelatine. Bring to the boil, simmer for three minutes. Allow to cool.

Beat 8 oz. of cream cheese until softened, gradually beat in 14 oz. condensed milk. Melt 1 pkt. Nestles Choc Bits over hot water. Reserve 15 for decoration. Blend into cheese mixture.

Dissolve over hot water 1 dessertspoon gelatine soaked in a tablespoon of water, add to cheese mixture. Mix well. Pour into a prepared crumb crust. Chill.

Beat cooled syrup mixture until thick and white, add lemon juice to taste and spread over top.

Chocolate Self-Saucing Pudding • 1 cup self-raising flour• ¼ cup cocoa• 1 oz. butter• ½ teaspoon salt• ½ cup milk• ¾ cup sugar• 1 teaspoon vanilla• ¾ cup brown sugar• 2 tablespoons cocoa• 1¾ cups hot water

Sift flour, salt and cocoa. Add sugar, mix well. Stir in milk, vanilla and melted butter, mix until smooth. Spread evenly into greased oven-proof dish.

Combine brown sugar and sifted cocoa, sprinkle over top of pudding. Pour hot water carefully over the top. Bake in moderate oven 50 to 60 minutes.

Serves 4.

50 | Desserts and Puddings You will catch more flies with honey than with vinegar.

Coffee Cream Cheesecake

• 6 oz. coconut biscuits• 3 oz. butter

Filling

• ¾ cup sugar• 1½ tablespoons gelatine• ¼ teaspoon salt• 2 eggs• 1 cup milk• ¼ pint cream• 1 tablespoon instant coffee powder• 1 lb. cream cheese• 1 teaspoon vanilla• ¼ cup sugar (extra)

Coffee Cream

• ½ pint cream• 1 teaspoon instant coffee powder• 1 teaspoon grated chocolate

Mix all together.

Crush biscuits, add melted butter and press into 8" spring form tin. Dissolve gelatine in water. Beat cream cheese and sugar, add eggs and milk. Mix well, add instant coffee, salt and dissolved gelatine.

Beat separately cream and vanilla and extra sugar and fold into above. Pour into biscuit shell and allow to set. Decorate with coffee cream and grated chocolate.

Crème Caramel

Caramel

• ½ cup water• ¼ cup sugar

Place sugar and water into saucepan, stir until dissolved, boil over medium heat until rich toffee colour. Pour into mould.

Crème

• 1¼ cups milk• ⅔ cup sugar• 1 teaspoon vanilla• 4 eggs and 2 yolks• ½ cup cream

Stir milk and sugar over low heat until dissolved. Mix in vanilla, beaten eggs and yolks, then cream and pour over caramel.

Stand mould in a dish of water, bake in a barely moderate oven approximately one hour. Chill to serve, loosen edge, dip mould into hot water and invert on to serving dish.

Chocolate Mousse

• 1½ tablespoons gelatine• 3 tablespoons hot water• 3 tablespoons cocoa• 2 tablespoons sherry or 1½ teaspoons

vanilla essence• 1 can evaporated milk (well chilled)• ¾ cup castor sugar

Sprinkle gelatine on to hot water and stir until thoroughly dissolved. Stir in the cocoa, sugar, sherry or vanilla. Allow to cool.

Whip the chilled evaporated milk until thick and gradually add the cooled gelatine mixture, whipping continually until blended.

Pour into a soufflé dish or individual moulds. Decorate with swirls of whipped cream and chopped nuts or grated chocolate.

Christmas Pudding • 8 oz. plain flour• 2 oz. self-raising flour• 8 oz. white breadcrumbs• ¾ cup white sugar• ½ teaspoon nutmeg• ½ teaspoon mixed spice• ½ teaspoon soda and 1 tablespoon of

treacle dissolved with 1 tablespoon ofboiling water

• 2 oz. mixed peel• 10 oz. butter• ½ teaspoon cinnamon• 1 tablespoon brandy• 10 oz. sultanas• 10 oz. raisins• 10 oz. currants• 1 pkt. glace cherries• 1 pkt. almonds• 8 eggs

Beat butter and sugar to a cream, add well beaten eggs and flour with spices, breadcrumbs, then add treacle and soda, fruit and lastly brandy.

Boil in a large damp cloth for six hours in a boiler of hot water. Hang in a dry place until wanted. Boil for two hours the day you are to use it.

Brandy Sauce (serve On Christmas Pudding)

• 1 lemon• 1 orange• ½ cup brown sugar• ½ teaspoon cinnamon• 1 tablespoon butter• 1½ cups boiling water• 1 tablespoon cornflour• 1 tablespoon brandy

Mix cornflour with juice, stir in sugar, cinnamonand butter. Pour on boiling water and cook well. Add brandy just before serving.

If your life is empty, why not put into it? Desserts and Puddings | 51

Coconut Marshmallow Tart Pastry

Cream ½ cup sugar and ½ cup butter, add 1 egg, then 1½ cups self-raising flour, pinch of salt. Roll out, line pie plate and bake.

Coconut Filling

Beat half cup sugar and two egg yolks, then beat 1 tablespoon butter and 2 tablespoons plain flour. Mix both together, then pour into 2 cups boiling water, Stir over fire until thick, add ½ cup coconut, then pour into baked pie crust.

Marshmallow Topping

Dissolve 1 tablespoon gelatine in ¼ cup boiling water and dissolve 1 cup sugar in ½ cup boiling water. When cool combine mixture, add few drops essence of vanilla and beat 10 minutes. Pour over coconut and sprinkle with coconut.

Cuban Bananas • 2 bananas per person• Orange rind, grated• Cinnamon• Sugar• Butter• Orange juice• Curacao or rum

Peel and Split the bananas into halves and placein 2 or 3 layers, according to need, in a casserole dish. On top of each layer sprinkle grated orange skin, cinnamon and sugar. For 12 bananas, distribute a dessertspoonful of butter, cut into small pieces, through the layers. Sprinkle with curacao.

Cover the casserole and place in a 190°C oven for 20 minutes. Remove and throw another good dash of curacao (use a warmed spoon) on to the bananas. Put a match to the curacao soaked bananas, which must be kept very hot for good fireworks. Carry the dish, flaming, to the table.

Custard Tart Biscuit Pastry

• 3 oz. butter• ¼ cup sugar• 1 egg• 1¼ cups plain flour• ¼ cup self-raising flour

Beat butter until creamy, add sugar, beat until just combined. Add lightly-beaten egg gradually, beating well after each addition. Work in two-thirds of sifted flours with a wooden spoon, then remaining flour with the hand. Turn on to lightly-floured board, knead lightly until smooth, wrap in plastic food wrap. Refrigerate 30 minutes before using.

Roll pastry to line greased 8" pie plate. Pinch edges to decorate. Carefully spoon custard into pastry case. Bake in moderate oven 30 to 35 minutes. After 15 minutes cooking time, sprinkle with nutmeg. Do not over-cook; custard will firm as it cools.

Custard

• 3 eggs• 1 teaspoon vanilla• 2 tablespoons sugar• 2 cups milk• Nutmeg

Beat eggs, vanilla and sugar together; heat milk to lukewarm, gradually stir into egg mixture.

Frogs in Ponds Good Sweet for Children

Half set green jelly in small glass dishes then insert a chocolate frog with head sticking out in each. Add jelly beans cut in half on smarties to represent bubbles.

Golden Syrup Dumplings • 1 tablespoon butter• 1 cup self-raising flour• 1 cup water• 1 egg• 2 tablespoons milk• ½ cup sugar• 1 tablespoon golden syrup• 1 tablespoon butter (extra)

Rub butter into flour. Add milk to beaten egg and add to flour to form a dough. Divide into balls and drop slowly into boiling syrup of — water, sugar, butter and golden syrup. Boil approximately 20 minutes.

Grasshopper Pie • 1 pkt. chocolate ripple biscuits• ½ cup butter (melted)• 1 pkt. marshmallows• ⅔ cup milk• 1 cup cream• 2 tablespoons crème de menthe• 2 tablespoons crème de cacao• 2 oz. cooking chocolate

Crumb the biscuits in a blender and mix with themelted butter. Press on to the base and sides of a 7" spring form pan. Chill. Melt the marshmallows in the milk; cool. Whip the cream with the crème de menthe and crème de cacao. Add to marshmallow mixture and pour into pie crust; chill. When set, chop the chocolate finely in the blender and sprinkle over the top.

52 | Desserts and Puddings A good listener is not only popular, but after a while he knows something.

Hazelnut Cream Tart • ½ cup plain flour• ½ cup ground hazelnuts• Pinch salt• 2 tablespoons sugar• 1 egg yolk• 2 oz. butter• 1 tablespoon water

Sift flour, salt and hazelnuts on to board, make alarge well in centre. Put sugar in centre, make a well in centre of sugar. Add softened butter, egg yolk and water. With spatula, work butter, egg yolk, water and sugar together until creamy. Work in flour, using cutting motion with spatula. With hand, work mixture together into a soft dough. Press dough out to cover base and sides of greased 9" flan tin. Prick base and sides, of pastry well. Refrigerate pastry.

30 minutes. Bake in moderate oven 15 minutes or until golden brown.

Cream Filling

• 4 egg yolks• 2 tablespoons sugar• 1 teaspoon vanilla• 1¼ cups cream• 1 teaspoon gelatine• 2 teaspoons rum• 1 punnet strawberries• 2 tablespoons strawberry jam• 1 tablespoon brandy

Put egg yolks, sugar and vanilla in top of doublesaucepan, stir until combined; gradually beat in cream. Add gelatine, stir until combined. Place over simmering water, stir constantly until mixture thickens, and lightly coats the back of a wooden spoon. Remove from heat, immediately stir in rum.

Allow cream filling to become cold before pouring into prepared pastry case. Refrigerate until filling is set. Arrange halved strawberries around

edge of filling. Place strawberry jam and brandy into saucepan, stir over low heat until just simmering; remove from heat, push through sieve. Brush strawberry jam over strawberries.

If desired, decorate with whipped cream.

Italian Gelato • 1¼ cups PURE icing sugar• ½ cup lemon juice• 3 cups water• 2 egg whites• ¼ cup pure icing sugar (extra)

Put icing sugar, lemon juice and water into asaucepan. Stir over low heat until sugar has dissolved. Bring to boil, boil uncovered 15 minutes. Allow to cool.

Pour into refrigerator trays and leave to freeze overnight.

Beat egg whites to firm peaks, gradually beat in extra sifted icing sugar. Spoon in lemon mixture, beat 5 minutes until mixture is smooth and white. Return to freezer trays and freeze overnight.

Serve by itself as an ice or use it as a topping for fruit.

Jellied Plum Pudding • 8 oz. prunes• 2 cups water• Small stick of cinnamon• 3 tablespoons gelatine• ½ cup cold water (extra)• 4 oz. chopped dried figs• 3 oz. raisins• ½ cup sugar• Juice of 3 oranges• Juice of 2 lemons• 3 tablespoons sweet sherry• 2 oz. chopped glazed cherries• 2 oz. almonds

Place prunes, cinnamon stick and water in saucepan, bring to boil until tender. Remove stones, chop prunes. Reserve three-quarters of a cup of hot prune juice.

Soften gelatine in extra cold water and dissolve by pouring on reserved hot prune juice. Combine prunes and gelatine with all remaining ingredients, mix well and pour into three pint pudding mould. Chill overnight.

Jelly Apricot Cake

• 4 oz. biscuits• 2 oz. butter

Melt butter, crush biscuits and line base of 8" spring form tin. Spread with strawberry jam.

Make up half packet of sponge mix and bake on top of biscuit mixture. Spread with strawberry jam. When cold, top with custard.

Custard

• 1 pint milk• 1 tablespoon sugar• 2 tablespoons custard powder

Mix powder and milk to a paste, add to near boiling milk and sugar. When custard is cold, place apricots over custard and cover with jelly.

Jelly Whip

• 1 red jelly• 1 tin evaporated milk (well chilled)

Make jelly with 1 cup of boiling water, allow to half set, then beat until frothy. Whip evaporated milk until doubled in volume, add jelly and beat until combined. Pour into moulds and set in fridge.

Desserts and Puddings | 53

Jiffy Raisin Pudding • 2 tablespoons butter• 3 tablespoons jam• ¾ cup milk• 1 teaspoon bicarb. soda• 1 cup self-raising flour• Pinch of salt• 2 oz. raisins (halved)

In large saucepan, place butter and jam; bringslowly to boil, stirring continuously. Dissolve bi-carb. soda in milk, add to saucepan.

While still foaming, stir in sifted flour and salt—this will result in a thin batter. Add halved raisins. Turn into well-greased pudding basin, cover and steam 1½ hours.

Lemon Cheesecake Pie Shell

• 8 oz. nice biscuits• 4 oz. butter

Blend biscuits with melted butter and press intoa pie plate.

Filling

• 6 oz. can evaporated milk (well chilled)• 1 pkt. lemon jelly• ½ cup boiling water• 1 tablespoon grated orange rind• 8 oz. cream cheese• 2 tablespoons sugar• ½ cup orange juice

Make up jelly with hot water. Set aside to thicken.Beat cream cheese with sugar, gradually adding orange juice and rind until fluffy. Beat chilled milk and when beginning to fluff, gradually add partly-set jelly, beating constantly until mixture is thickening. Then fold in cheese mixture, blending thoroughly.

Pour into prepared shell and chill to set. Decorate with whipped cream and orange segments. Remove from fridge some time before serving.

Lemon Chiffon Pie Crumb Crust

• 8 oz. plain sweet biscuits• 4 oz. butter• 1 teaspoon cinnamon

Crush biscuits to fine crumbs, combine withmelted butter and cinnamon, press over base and sides of 8" spring form pan. Refrigerate while preparing filling.

Filling

• 2 tablespoons grated lemon rind• 1 tablespoon grated orange rind• 1 cup lemon juice• ¼ cup orange juice• 1 cup sugar• 3 eggs (separated)• 1 tablespoon gelatine• 2 tablespoons water• 1 cup cream• 1 tablespoon sugar (extra)

Combine rinds and juices with sugar and lightly-beaten egg yolks in top of double saucepan.

Soften gelatine in the water, add to mixture, stir over low heat until sugar has dissolved and mixture has slightly thickened.

Remove from heat, allow to cool; refrigerate until partially set. Beat egg whites until soft peaks form, gradually add extra sugar, beat until sugar has dissolved; fold gently into lemon mixture.

Whip cream until just thickened, fold through mixture. Pour into crumb crust, refrigerate until set.

Decorate, if desired, with extra whipped cream.

Lemon Cream • 3 eggs (separated)• 1 cup granulated sugar• 1 envelope plain gelatine• ½ cup cold water• 1 cup cream (whipped)• Juice of 2 lemons• Juice of 1 small orange• 1 teaspoon lemon rind (grated)• 1 teaspoon orange rind (grated)

Beat yolks and sugar until thick and lemoncoloured. Soften gelatine in cold water, then dissolve over hot water and stir into egg mixture. Add lemon and orange juices and rind, mix well. Chill until mixture begins to thicken. Beat egg whites until stiff. Fold in whipped cream, then whites. Chill until set.

What you laugh at tells plainer than words what you are.

54 | Desserts and Puddings We do not survive very long unless we hear someone say "I love you."

Lemon Cream Pie Crust

• 3 oz. butter (melted)• 1½ cups crushed chocolate biscuits

Filling

• 1 pkt. lemon jelly crystals• 1 cup hot water• 4 oz. pkt. cream cheese• ½ cup sugar• 1 cup evaporated milk (well chilled)• ¼ cup lemon juice• Thin slices lemon cut in quarters

Combine the biscuit crumbs and butter andpress into the sides of 9" pie plate. Chill.

Dissolve the jelly crystals in hot water. Cool but don't allow to set. Beat cream cheese and sugar until light and fluffy.

Whip the evaporated milk until it forms soft peaks, add the lemon juice. Beat in the combined cream cheese and jelly mixture. Pour into crust and chill several hours.

Decorate with lemon pieces and serve with whipped cream or ice cream.

Lemon Cream Soufflé • 4 eggs• 4 oz. castor sugar• Juice and finely grated rind of 2 lemons• ½ oz. gelatine• ¼ cup water• Chopped nuts• Extra whipped cream• ½ pint cream

Tie band of paper firmly around 4½-5" soufflédish, taking in about 2" above edge of dish. Oil lightly. Beat egg yolks with sugar, lemon rind and

juice, over hot water until thick, then beat until cold. Dissolve gelatine in water, fold into egg mixture with softly whipped cream. Fold in stiffly beaten egg whites, pour into prepared dish. Chill until set. Remove paper, decorate with extra whipped cream and nuts.

Lemon Delicious Pudding • 3 eggs (separated)• ½ cup sugar• 1 oz. butter• 1 cup milk• ¼ cup self-raising flour• ⅓ cup lemon juice• Pinch of salt• ½ cup sugar (extra)

Beat egg yolks with half cup sugar until light and creamy. Beat in melted butter, milk, sifted flour, lemon juice and salt.

Beat egg whites until soft peaks form, add extra sugar gradually, continue heating until firm peaks form. Fold into lemon mixture. Pour into greased two-pint oven-proof dish or four in moderate oven 50 to 60 minutes; cooking time is the same for large or small puddings.

Serves four.

Lemon Fluff • 1 cup cold water• 1 tablespoon gelatine• 1 cup of sugar• Juice of 2 lemons

Bring slowly to the boil, then add 1 tablespoon ofplain flour, blended with a cup of cold water. Boil for few minutes. When realty cold, beat until white and creamy. Leave aside in fridge, to set.

Serve with thin custard or cream.

Lemon Jelly Dessert

Two lemon jellies made with 4 cups water and let cool until set like egg whites.

Beat 2 eggs with ½ cup sugar until thick—as for a sponge—then add 2 cups milk and the jelly mixture, and beat all together; then add six sliced bananas (or passion fruit pulp or other suitable fruit) and allow to set. Serve with ice cream.

Lemon Sweet

One lemon jelly, dissolved in 1 cup boiling water. Beat ½ cup sugar and 2 eggs, mix with 1 cup milk. Mix all together. The jelly cooks the eggs.

Maja Blanca Mais

• 2 coconuts (grated)• 2 cups sugar• 1½ cups cornstarch• 14 oz. can evaporated milk• 14 oz. can cream corn

Add water to grated coconut and evaporated milk to make four cups. Combine milk with all other ingredients and cook over slow fire until mixture thickens. Pour mixture into a mould. Cool before serving.

Mars Chocolate Chiffon Pie

Crust

• 1 pkt. chocolate ripple biscuits• 3 oz. butter

Nothing makes a marriage rust like distrust. Desserts and Puddings | 55

Filling

• 1 cup milk• ¼ cup sugar• 3 Mars bars• 1 level tablespoon cornflour• 1 level tablespoon cocoa• 2 tablespoons water• 2 cups milk• 1 teaspoon vanilla, rum or brandy to taste• 3 egg whites• 1 level tablespoon gelatine

For the crust, crush biscuits into fine crumbs andblend with melted butter. Press into the base and sides of an 8" spring form pan. Chill.

Place the one cup milk, sugar and chopped Mars bars in a saucepan and stir over heat until Mars bars are melted and the mixture is smooth. Blend cornflour and cocoa with a little of the remaining cold milk.

Blend hot mixture into it, return to pan and stir over heat until simmering. Soak gelatine in the water, add to the pan and stir until dissolved. Remove from the heat and blend in remaining cold milk. Strain into a bowl and add vanilla and brandy or rum to taste. Chill until beginning to thicken.

Beat egg whites until stiff but not dry and fold lightly into the mixture. Pour into the crust and chill until set.

Marshmallow Pavlova • 6 eggs• 1 large cup castor sugar• 1 teaspoon vanilla• 1 teaspoon white vinegar

Grease 8" spring form pan with butter and rinseunder cold tap. Turn upside down to drain whilst beating mixture.

Separate eggs and beat whites stiffly. Gradually add sugar a little at a time (about 10 minutes). Beat well. Add vinegar and vanilla. Turn into pan and bake in slow oven 100°C for two hours. Cool in oven and put on to a plate (top becomes bottom of pavlova). Decorate.

Orange Apricot Tango • 2 oz. butter• 4 oz. brown sugar• 1 lge. can apricot halves• 1 orange (rind and juice)• 1 tablespoon custard powder• 1 orange cake mix

Melt butter, spread over the base of 9" spongetin. Sprinkle with brown sugar. Drain apricots, reserving syrup. Arrange apricot halves in tin, cut side up. Make cake mix as directed. Pour over apricots. Bake in moderate oven 30-35 minutes.

Add orange juice and rind to apricot juice. Heat and thicken with custard powder mixed to a paste with a little of the juice. Cook two minutes. Turn out cake, and serve with orange apricot sauce.

Orange Cheese Cake • 6 oz. biscuits• 2 oz. butter• 1 tablespoon honey• Grated rind of one orange• 2 oz. castor sugar

Filling

• 2 oz. butter• Grated rind of one orange• 3 oz. castor sugar• 2 eggs (separated)• 1 oz. cornflour• 12 oz. cottage cheese• 2 tablespoons orange juice

Crush biscuits, cream butter, orange rind and sugar and honey, add the crumbs and use to line the sides and bottom of 8" tin.

Cream the butter, orange rind and castor sugar together. Add the egg yolks, cornflour, cottage cheese sieved, and orange juice. Lastly, fold in the stiffly whisked egg whites. Bake for 1¼ hours at 325°F. Allow to cool in the oven.

Decorate with sieved icing sugar and mandarin oranges.

Overnight Pudding (Steamed) • 1 cup boiling water• 1 tablespoon butter• ½ cup sugar• 1 teaspoon carb. soda• 1 lge. cup plain flour• Little spice, ginger, nutmeg and cinnamon• Lemon essence• 1 cup raisins or other fruit

Mix sugar, soda and butter with boiling water,then add fruit and dry ingredients. A rich dark brown pudding and can be mixed the day before if necessary. Boil three hours.

56 | Desserts and Puddings An upright man can never be a downright failure.

Passion Fruit Delicious

• ½ cup castor sugar• 2 oz. butter• ⅓ cup self-raising flour• 2 eggs (separated)• Pinch of salt• 1 cup milk• 4 to 6 passion fruit

Cream butter and sugar, add sifted flour and salt. Mix beaten egg yolks and passionfruit pulp together, stir into first mixture. Gradually add milk, then fold in egg whites which have been beaten to soft peaks. Pour into greased oven-proof dish, stand in shallow pan of hot water. Bake in moderate oven 30 to 40 minutes.

Serves 4.

Passionfruit Mallow Pie

Pastry

• 1½ cups plain flour• Pinch of salt• 4 oz. butter• 1 egg yolk• 1 to 2 teaspoons water• 1 teaspoon lemon juice

Sift flour and salt into bowl, rub in butter until mixture resembles fine breadcrumbs. Mix in lightly-beaten egg yolk, lemon juice and water. Turn on to lightly-floured surface, knead lightly. Roll pastry to fit 9" pie plate. Prick base and sides. Refrigerate 30 minutes.

Bake in moderately-hot oven 12 to 15 minutes, or until cooked; allow to cool. Spread cooled filling into pie case, spoon or pipe topping over evenly. Refrigerate until set.

Passionfruit Filling

• 2 oz. butter• ½ cup sugar• ¾ cup water• ¼ cup lemon juice• 2 tablespoons cornflour• 3 passionfruit• 1 teaspoon gelatine• 1 tablespoon water (extra)• 1 egg yolk

Combine butter, sugar, water, cornflour andlemon juice in saucepan, blend well. Stir over medium heat until sauce boils and thickens slightly. Remove from heat. Soften gelatine in extra water, add to filling, stir until gelatine has dissolved. Stir in passionfruit pulp and lightly-beaten egg yolk, mix well. Allow to cool.

Topping

• 1 egg-white• 1 teaspoon gelatine• ½ cup water• 1 teaspoon lemon juice• ½ cup castor sugar

Soften gelatine in water, dissolve over hot water;allow to cool; add lemon juice. Beat egg white until firm peaks form, gradually add gelatine mixture, beating on high speed of electric mixer; then gradually add sugar; continue beating until sugar has dissolved, and mixture is thick, white and fluffy.

Pavlova: Quick-and-Easy with Marshmallow Centre

• 4 egg whites• 1½ cups castor sugar• 1 teaspoon cornflour• 1 teaspoon vinegar• ½ teaspoon vanilla• 4 tablespoons boiling water

Place all ingredients in a mixing bowl, beat for 15 minutes. Mark 7-8" circle on paper, foil or plate, spread mixture on circle. Cook in a 205°C oven for 10 minutes near top of the oven, then one hour on 100°C near bottom. Fill centre with cream and fruit in season.

Pavlova Eight egg whites, pinch of salt beaten stiffly.

Beat in few drops of vanilla, 2 teaspoons vinegar, ½ teaspoon cream of tartar, beat in 13½ oz. castor sugar, 2 teaspoons cornflour sifted until just mixed.

Cook at 300°F for two hours.

Pavlova • 12 egg whites• 3 cups sugar• 1 teaspoon vinegar• 2 teaspoons vanilla• 5 heaped tablespoons cornflour

Beat egg whites until thick and frothy, graduallyadding sugar. Beat until sugar has dissolved, then add vinegar and vanilla. Beat for one minute, fold cornflour in by hand. Bake on top of cake tin 13" x 8" on tin-foil for two hours. When cool turn upside down and decorate.

This recipe could be halved or will make several small ones.

Pears Flambé • ¾ cup sugar• 1½ oz. butter• Juice of one orange• 14 oz. can pear halves (reserving liquid)• 4 tablespoons brandy for flambé• ½ cup syrup• 4 tablespoons pear liqueur• Vanilla ice cream (or cream)• ¼ cup slivered almonds (browned)

Feeling the capacity to care is the thing which gives life its deepest significance. Desserts and Puddings | 57

In a large frypan combine sugar and butter. Heat gently over a medium gas flame until caramelised. Stir in juice, syrup and pears slowly. Simmer gently for five minutes. Add liqueur and cook for a further five minutes.

To serve — place pears and liqueur in a serving dish with scoops of ice cream and almonds sprinkled on top. Flambé with warmed brandy. Serve immediately.

Peppermint Dessert • 1 cup Carnation milk• 1 pint whipping cream• 4 teaspoons peppermint flavour• 48 marshmallows• ¼ teaspoon green food colouring• 30 chocolate cream filled cookies

Melt Carnation milk and marshmallows indouble boiler, stir occasionally and cool.

Whip cream, peppermint flavour and food colouring together. Fold this into cooled marshmallow mixture. Crush cookies finely. Place cookie crumbs into medium size cake pan and pat down firmly. Spread filling over crumbs and sprinkle top with grated chocolate. Refrigerate several hours before serving.

Pineapple Alaska • 1 large pineapple• Fruit in season (strawberries, bananas,

passionfruit, etc.)• Ice cream• ¼ cup brandy• 2 egg whites• Pinch of salt• ½ cup sugar

Cut pineapple in half, lengthways, including thegreen top. Remove fruit from shells and cut fruit into wedges put into basin. Add any fruits in season

which have been dipped in lemon juice to retain their colour. Sprinkle fruit with a little sugar, pour brandy over.

Cover bowl, let stand at least 30 minutes. Pile fruit into pineapple shells. Spoon ice cream over, cover with meringue, spreading meringue to edges of pineapple. Place in hot oven 233°C for five minutes, to tint meringue. Serve at once.

Meringue

Beat egg whites and salt, gradually add sugar and beat until dissolved.

Pineapple Chiffon Flan For Flan Crust

• 8 oz. sweetmeal biscuits• 1 oz. castor sugar (optional)• 4 oz. butter (melted)

For Filling

• 4 tablespoons water• 3 large eggs (separated)• 15 oz. can drained crushed pineapple (or

pulp of 4 passion fruit)• Whipped cream for decoration• 2 oz. cream• 2 level teaspoons powdered gelatine• 6 oz. castor sugar• Grated rind and juice of 1 lemon• 8 oz. soft cream cheese

Crush biscuits and blend crumbs with melted butter and sugar. Press firmly into base of loose-bottomed tin. Pour water into cup and pour gelatine over. Beat egg yolks and 2 oz. of sugar until pale, add pineapple/passionfruit and lemon rind and juice.

Turn into saucepan and cook without boiling, until thick. Blend in the soaked gelatine, cream cheese and cream. Cool to the point of setting. Whisk

egg whites stiffly and gradually whisk in 3 oz. of the remaining sugar and the pineapple cheese.

When beginning to set, pile into the biscuit crumb shell and chill. To serve, remove flan ring, and decorate as required with whipped cream.

Pineapple Cream Sweet • 1 lemon jelly• Small tin pineapple pieces• ½ pint cream

Drain juice oft pineapple, make up to a cup ofjuice with water. Bring to boil. Add lemon jelly crystals. Stir until dissolved, then add 1 cup cold water. Place in fridge and allow to three-quarters set.

Whip cream, whip jelly, then combine and whip together. Stir in pineapple, pour into mould, allow to set in fridge.

Pineapple Marshmallow Dessert • 1 pkt. white marshmallows• 1 tablespoon gelatine• 1 pint whipped cream• 1 small tin crushed pineapple• ½ cup sherry

Soak marshmallows (cut in four) in sherry forfour hours. Dissolve gelatine in boiling water (¼ cup), add to pineapple and marshmallows; then add whipped cream. Freeze for 2 hours.

58 | Desserts and Puddings Hope sees the invisible, feels the intangible and achieves the impossible.

Pineapple Meringue • 15 oz. tin crushed pineapple• 2 oz. sugar• 2 oz. flour• ½ cup milk• ½ teaspoon vanilla essence• 2 oz. butter• ¼ teaspoon salt• 2 eggs• 4 tablespoons sugar

Cream butter and sugar, add salt, work in flour.Heat milk and pour into butter mixture. Beat in the egg yolks and vanilla essence and cook mixture slowly for two minutes, stirring constantly. Add crushed pineapple, stir over heat till thickened.

Pour mixture into greased oven-proof dish. Beat egg whites until stiff, gradually add castor sugar to make a meringue consistency. Pile meringue over pudding and bake in a moderate oven (350°F) until golden brown. Delicious either hot or cold with cream or ice cream.

Pineapple Ripple Sweet • 15 oz. tin crushed pineapple• ¾ cup orange juice• 1 cup sugar• 1 pkt. pineapple or lemon jelly• 1 tin evaporated milk (chilled)• 1 dessertspoon gelatine• ½ lb. chocolate ripple biscuits

Heat orange juice and sugar until just on boilingpoint. Add jelly and gelatine softened with orange juice. Stir well until dissolved, add tin of pineapple and set aside to cool. Beat milk until thick, gradually add cooled jelly mixture.

Crush biscuits, use ¾ to cover bottom and sides of bowl. Pour pineapple mixture into biscuits and top with remainder of biscuit crumbs. When set, cover with whipped cream.

Plum Pudding • 2 oz. whole or ground almonds• ¾ lb. raisins• ½ lb. sultanas• 2 oz. orange and lemon peel• 4 oz. plain flour• Good pinch of salt• ½ teaspoon mixed spice• ½ teaspoon ground nutmeg• 5 oz. butter• 4 oz. soft white breadcrumbs• 4 oz. brown sugar• 3 eggs• 3 tablespoons brandy• ¼ pint milk

Grease pudding basin. Blanch and Chopalmonds, cut fruit and peel into uniform pieces. Sift the flour with the salt and spices; rub in the butter and add the sugar, fruit and nuts and breadcrumbs. Add beaten eggs, brandy and milk. Pour this into dry mixture, blending well. The mixture will be soft.

Pommes Meringues A L'abricot • 2 lb. lge. cooking apples• 6 oz. butter• 3 oz. castor sugar• 2 tablespoons apricot jam

Meringue

• 3 egg whites• 6 oz. castor sugar

To prepare the apples, cut each into four, peel,remove core and pips and cut into sections about ¼" thick. Put them in a small frying pan with the butter and castor sugar and cook them for 15 minutes, shaking and turning them all the time. Add the apricot jam and heat until this is melted over the apples, then pile up the apples to form a dome in a shallow fire-proof dish. Whip the egg whites to a stiff

froth, fold in the sugar and cover the apples with this meringue mixture. Dredge with castor sugar, and cook in oven at 350°F until the meringue is pale golden-brown.

Profiteroles • 1 cup water• 2 oz. butter• 1 cup plain flour• 3 large eggs• Pinch of salt

Sift flour, put water, butter and salt in saucepanand bring to boil, stirring until butter has melted. Add flour all at once, stir vigorously with wooden spoon until mixture is thick. When mixture leaves sides of saucepan and forms a smooth ball, remove pan from heat and cool. Beat in eggs, mixing well. Bake in hot oven 10 minutes, reduce heat to moderate and bake a further 20 minutes.

When cool, fill with whipped cream, pile one on top of the other to form a pyramid and pour chocolate sauce over.

Chocolate Sauce

• 3 oz. milk chocolate• ½ cup whipped cream

Break up chocolate and put in saucepan with ¼cup water, melt over very low heat, when smooth add ½ cup whipped cream. Place in fridge for a few minutes to thicken.

Pumpkin Pie • 6 oz. pastry (shortcrust or rough puff)• 1½ cups steamed pumpkin• ¾ cup brown sugar• ½ teaspoon salt• Juice and grated rind of 1 lemon• ½ teaspoon ground ginger• ¼ teaspoon powdered cloves• 1 cup milk• 2 eggs• 1 teaspoon cinnamon

There is plenty of heavenly music for those who are tuned in. Desserts and Puddings | 59

Roll out pastry and line pie plate. Mash pumpkin through a sieve, add eggs (lightly beaten) and all other ingredients. Place mixture in pie plate, bake at 400°F for 15 minutes, reduce heat to 350°F and bake a further 45 minutes. The centre may stilt look soft but will set as it cools. Serve with whipped cream, ice cream or a slice of cheese.

Quick and Easy Plum Pudding (No Eggs)

• 1 cup self-raising flour• 1 teaspoon mixed spice• 1 cup milk• 1 large cup mixed fruit• 1 tablespoon butter• 3 tablespoons sugar• 1 teaspoon carb. soda

Place milk, fruit, butter, sugar in saucepan and bring to boil. Remove from heat and stir in carb. soda. Stir well together, then add flour and spice. Mix well. Steam for two hours.

Quick Delicious Sweet

Whip cream, fold in cut marshmallows, strawberries, passionfruit and bananas. Chill and serve.

Quick Sponge Roly-Poly

Cream together 1 tablespoon butter and 2 tablespoons sugar. Add 1 egg, beat and then add 1 cup self-raising flour.

Roll out on a floured board. Spread with jam and roll up. Put 1 cup of milk in a pie dish in the oven and when boiling, add the roll. It should absorb nearly all the milk. Put back in oven for 20 minutes in quick oven. Serve from dish with custard sauce.

Rose Fruit Salad • 2 tablespoons sweet sherry• 2 eggs• 1 oz. butter• 1 can cherries or 1 lb. pitted cooked cherries• 2 oranges• 4 oz. marshmallows pink or white• 2 oz. sugar• 1 tin pineapple pieces• ½ pint cream• 2 tablespoons pine juice

Place butter, eggs, sugar, syrup and sherry indouble saucepan over hot water. Cook until thick, stirring all the time. Allow to cool, stir in drained cherries, drained pine pieces, orange segments and pieces of marshmallow. Fold in whipped cream.

To trim, use pink rose petals dipped in egg white and castor sugar.

Rum Baba • ½ oz. compressed yeast (or 1 teaspoon dry

active yeast)• 2 teaspoons sugar• ¼ cup milk• 2 cups plain flour• Pinch of salt• 3 eggs• 1 oz. butter• 4 oz. butter (extra)• 1 tablespoon currents• 1 tablespoon sultanas

Combine yeast, sugar and lukewarm milk; mixwell. Sift flour with salt, make well in centre, add yeast mixture and well-beaten eggs, mix well. Dot surface with 1 oz. softened butter, cover, put aside in warm place until doubled in bulk (approximately 40 minutes). Mix in fruits and extra softened butter, knead well.

Divide mixture evenly into eight individual greased oven-proof cups, filling them about three-quarters full. Let rise again 10 minutes. Bake in hot oven 15 minutes until well risen and golden.

Drop babes into hot sauce. Serve with cream.

(Babas can be prepared in advance and re-heated in the hot sauce.)

Serves 4.

Apricot Rum Sauce

• 2 16 oz. cans apricot nectar• 2 cups sugar• 1½ tablespoons lemon juice• ¼ cup rum

Combine in saucepan the apricot nectar andsugar; stir over low heat until sugar dissolves. Bring to boil, boil rapidly 5 minutes. Remove from heat, stir in lemon juice and rum.

Rum Cake Line a basin with golden sponge, sprinkle

sponge with rum.

Put into a saucepan 2 dessertspoons cocoa, ½ cup sugar, ¼ cup milk and 4 egg yolks. Cook until thick like a custard, put aside to cool.

Cream 1 cup of castor sugar with ½ lb. butter, add to custard mixture and mix well; add ½ cup of rum and fold in 4 well beaten egg whites.

Place in centre of sponge and cover with sponge. Place a plate on top of the sponge and put it in the refrigerator overnight. Next day, turn out, cover with cream, grated chocolate and whole almonds.

60 | Desserts and Puddings Life is not an illness for which we must seek a cure.

Rum and Coffee Pavlova • 4 egg whites• 8 oz. castor sugar• Pinch of salt• 1 rounded dessertspoon cornflour• 1 teaspoon vinegar• 1 teaspoon coffee essence (unsweetened)• 1 teaspoon sherry• ½ pint cream• 1 teaspoon rum

Add pinch of salt to egg whites and whip until stiff. Gradually add sugar and beat until very stiff. Fold in cornflour, vinegar, coffee and sherry. Pile on to toil on oven slide. Shape into round. Bake in oven at 300°F, reset to 200°F for 1½ hours. Fill with whipped cream flavoured with rum and coffee. Decorate with grated chocolate.

You may use 1 bare teaspoon instant coffee in pavlova mixture and ½ teaspoon in cream. Temperature is for electric oven.

Saucy Hot Fudge Pudding • 1 cup self-raising flour• ⅔ cup sugar• 2 tablespoons cocoa• ½ cup milk• 2 tablespoons melted butter• ½ teaspoon vanilla

Sauce

• 1 cup raw sugar• 2 tablespoons cocoa• 1½ cups boiling water

Sift flour and cocoa, add sugar. Stir in milk, melted butter and vanilla; mix well. Pour into greased dish. Combine sauce ingredients and pour over with rich chocolate sauce underneath.

Serves 8. Serve warm with ice cream, whipped cream, vanilla custard, or alone.

Simple Plum Pudding • 2 cups plain flour• 2 eggs• 6 tablespoons butter• 6 tablespoons brown sugar• 2 large cups mixed fruit and peel• 2 teaspoons mixed spice• 2 tablespoons brandy• 2 small teaspoons carb soda dissolved in

1½ cups milk

Mix all well together and put in a well scalded and floured cloth and boil for 4 hours.

Steamed Chocolate Sauce Pudding • 1 oz. shortening• 1 egg• 1 cup self-raising flour• ½ cup milk• ½ teaspoon salt• 1 dessertspoon cocoa• ½ cup castor sugar• Vanilla

Sauce

• 1 dessertspoon cocoa• ½ cup sugar• 1½ cups boiling water

Cream shortening and sugar, add eggs, fold in sifted dry ingredients alternately with the milk and vanilla; pour into basin, sprinkle with sugar and cocoa and lastly pour over boiling water.

Cover basin and steam for 1½ hours. A rich chocolate sauce will be made under pudding mixture.

Strawberry Charlotte Russe • 3 oz. pkt. strawberry jelly• ¼ cup sugar• 1¼ cups boiling water• 1 cup miniature marshmallows (or larger

ones cut up)• ¼ cup sugar (extra)• 2 cups fresh strawberries (or 10 oz. pkt

frozen strawberries)• 2 tablespoons lemon juice• 2 egg whites, unbeaten• ½ cup cream• Small jam rolls

Dissolve strawberry jelly and ¼ cup sugar in theboiling water. Stir in marshmallows and leave to cool.

Crush strawberries and add other ¼ cup sugar (if using frozen strawberries, omit sugar). Add fruit mixture to cooled jelly, together with lemon juice and egg whites. Chill until partially set, then beat until fluffy. Whip cream and fold into jelly mixture.

Cut jam rolls into ½" slices, and arrange evenly around sides and bottom of an oiled 3-quart bowl (a deep bowl is better than a shallow one). Carefully spoon mixture over cake slices.

Chill overnight and turn out on to a large plate.

Serves 8-10 people.

Strawberry Cream Pie (flan Tin) • 4 oz. biscuits• 2 oz. butter• 4 oz. cream cheese• ½ cup sugar• 1 teaspoon vanilla• 3 eggs• ½ cup cream• ½ cup milk• Strawberries• ¼ cup strawberry jam• 1 tablespoon water

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

Crush biscuits, mix melted butter.

Beat cheese, add sugar, add eggs one at a time, add milk, cream, vanilla. Mix well, bake in a moderate oven (325-350°F) 45 minutes.

Decorate with strawberries. Stir jam and water over low heat, sieve, glaze strawberries.

Strawberries Deluxe • 1 pkt. marshmallows• ½ pint cream• 3 punnets of strawberries• 4 passion fruit• Port wine• Nuts for decoration

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

Prepare the suet and then add alt ingredients together and mix well. Add the liquid and put into storage jars. Keep in cool cupboard or refrigerator until required.

Wonder Pudding • 2 tablespoons sugar• 2 cups breadcrumbs• 2 cups mixed fruit• 2 bananas• Juice and rind of half a lemon• ¾ cup warm milk• 1 teaspoon soda

Mash bananas, dissolve soda in milk. Mix alltogether, place in a greased bowl, cover and steam 3 hours.

Cakes, Biscuits, Slices and Breads

64 | Cakes, Biscuits, Slices and Breads A quiet tongue shows a wise head.

Afghans • 6 oz. butter• ¾ cup of sugar• 1½ cups of self-raising flour• Vanilla essence• 2 handfuls of Rice Bubbles or Cornflakes• 2 tablespoons of cocoa

Cook 15 to 20 minutes; leave on tray till cold,then ice with chocolate icing.

Cream butter and sugar, than vanilla, cocoa, then flour, either Cornflakes or Rice Bubbles last.

Boston Cream Pie (American) • 5 eggs• 1 cup sugar• 1 teaspoon grated lemon rind• 1 dessertspoon lemon juice• 3 tablespoons plain flour• ⅛ teaspoon cream of tartar• ½ pint cream

Separate whites from yolks of eggs, beat yolkslightly, gradually beat in ½ cup of the sugar. Mix together lemon rind and juice, stir in 1 tablespoon of water and beat into the yolks thoroughly. Fold in the flour until completely blended. Beat the whites with cream of tartar until foamy, gradually beat in rest of sugar, continue beating until very stiff. Gently fold yolk mixture into whites. Turn into two greased 8" sandwich tins, and bake in a moderate oven for 25 minutes. Leave in tin for 5 minutes and turn out. When cold, sandwich together with whipped cream.

Icing

Put 1 cup of icing sugar, 1 dessertspoon cocoa and 1 teaspoon butter into pan, mix to a stiff paste with cold water, stir over low heat until mixture will pour readily with a spoon. Quickly pour over top of cake and allow to drizzle down sides.

Angel Food Cake • 12 oz. egg whites—1½ cups• 1½ teaspoons cream of tartar• ¼ teaspoon salt• 1½ teaspoons vanilla essence• ½ teaspoon almond essence• 7 oz. castor sugar• 6 oz. castor sugar• 4 oz. plain flour

Pre-heat oven to 375°F.

Sift flour with the 7 oz. castor sugar, three times.In a large mixing bowl (warmed), beat egg whites till foamy. Add cream of tartar, salt and essences; beat till soft peaks form.

Gradually beat in the 6 oz. castor sugar until stiff peaks form. Sift in one-quarter of the flour-sugar mixture over the whites and fold in. Fold in the remaining flour-sugar mixture, mixing one-quarter at a time.

Put mixture into an ungreased 9" angel food pan and cut through gently with a knife. Bake for 35-45 minutes.

When cake is cooked it will spring back when lightly touched. Invert pan until cake is cold. Run a knife around the edge of tin, give a sharp tap on table and cake will remove easily. When cold, cut in half and sandwich together with ½ pint whipped cream and small tin of drained crushed pineapple. Cover with cream and decorate with walnuts.

Apple Cakes • ½ lb. butter• 1 egg• ½ lb. self-raising flour• 2 tablespoons sugar• 2 tablespoons water• Vanilla

Beat butter and sugar to a cream, add egg, then water and flour.

Roll out thin and cut into rounds, put a teaspoon of cold stewed apple on one round and another round on top. Put on a greased slide and bake in 375°F oven.

When cold, ice with lemon icing and sprinkle with coconut.

Apricot Loaves Two small or 1 large loaf. Oven temperature

350°F Cooking time, 50-60 minutes.

• ½ cup brown sugar• 1 cup chopped uncooked dried apricots• 1 cup milk• 1½ cups self-raising flour• 2 oz. melted butter• 1 teaspoon salt• ¾ cup rolled oats• Grated rind of 1 orange• 1 beaten egg

If apricots are very dry, use 1½-2 cups milk.

Combine apricots, brown sugar and milk in asmall basin. Sift flour and salt, blend in oats and orange rind.

Add egg, melted butter and apricot mixture and stir till just blended. Pour into prepared tins and bake. Cool on cake cooler. Serve with butter.

Apricot Pasties • 4 oz. cream cheese• ½ teaspoon vanilla• 1½ cups plain flour• 4 oz. almond flakes• 2 oz. butter• 2 tablespoons sugar• 1 egg (separated)

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Cream cheese, butter, vanilla and sugar until light and fluffy. Add egg yolk, beat well. Add sifted flour, mix to firm dough. Refrigerate 15 minutes.

Roll dough out thinly on floured board, cut into circles with 2½" scone cutter. Spoon a teaspoon of filling into centre of each circle, brush edges with lightly beaten egg white, fold to half, pinch edges together. Brush top with egg white and sprinkle with almonds. Bake in a hot oven for 5 minutes, reduce heat to moderately hot, bake a further 7 to 10 minutes or until golden brown. When cool, dust with sifted icing sugar.

Filling

• 4 oz. dried apricots• ¼ cup sugar• ½ cup water• 1 tablespoon brandy

Put apricots and water in a saucepan, simmercovered 10 minutes, add sugar, stir until dissolved. Simmer, covered, further 10 minutes. Put apricots and liquid in blender, blend until pureed. Add brandy. Cool.

Banana Cake (for use in vitamiser only)

• ½ cup butter• 2 eggs• ¼ cup sour milk• 1 cup sugar• ½ teaspoon salt• 3 small over-ripe bananas• 2 cups self-raising flour• 1 teaspoon vanilla

Mix all except flour in vitamiser, fold in flour,place in greased and lined 8" tin. 30 minutes in moderate oven. Ice with lemon icing, with coconut on top.

Banana Caramel Cake Caramel

• 1½ oz. butter• 3 dessertspoons brawn sugar• ½ cup sultanas• 2 bananas• 1 teaspoon lemon juice

Make caramel by melting butter and sugartogether in saucepan. Pour into base of a 9" cake tin. Sprinkle sultanas over the caramel, slice bananas over and sprinkle with lemon juice.

Cake

• 4 oz. butter• 1 cup brown sugar• 2 eggs• 1½ cups self-raising flour• ½ teaspoon vanilla• Pinch of salt• 2 tablespoons milk

Cream butter and sugar together, beat eggs inone at a time. Sift flour and salt together. Add to mixture alternately with milk and vanilla. Beat well, pour over caramel and bananas. Bake in moderate oven 350°F for 30-35 minutes.

Beer Cake • 4 cups self-raising flour• 3 eggs• 2 cups sugar• 2 cups beer• ¼ lb. melted butter• ½ cup sultanas

Prepare cake mixture as normal.

Topping

¼ lb. butter, crumbled with ¾ cup sugar, 1 cup coconut, nutmeg, 2 tablespoons plain flour. Put on

top of cake. Cook moderate oven 1 hour. This makes 4 sandwich tins or 1 baking dish.

Split open and butter.

Boiled Fruit Cake • 1 cup sugar• 1 cup water• 1 lb. mixed fruit• 2 oz. mixed peel• 1 teaspoon nutmeg• 1 teaspoon bicarb. soda• 4 oz. butter• 1 cup self-raising flour• 1 cup plain flour• 2 beaten eggs

Place sugar, water, fruit, peel, nutmeg, soda andbutter in saucepan and stir them until boiling. Allow to cool 5 minutes. Add egg, sift flours, add to other ingredients and mix thoroughly.

Place in 7" square or 8" round greased, lined tin and bake 350°F for 1 hour. Allow to stand in tin for 15 minutes, then turn on to cake cooler.

66 | Cakes, Biscuits, Slices and Breads

Boiled Fruit Cake • 1½ cups self-raising flour• 1½ cups plain flour• 1½ cups cold water (1 cup water and ½ cup

sherry optional)• ¼ lb. margarine or butter• 1 cup raisins• 1 cup sultanas• 1 cup currants• 1½ cups sugar• 3 teaspoons mixed spices• 1 teaspoon carb. soda• 2 eggs• 1 tablespoon syrup (or treacle or honey)

Boil all ingredients with exception of flours andeggs and bi-carb. soda. When boiled, two minutes only, cool a little, then add flours with soda and lastly, well beaten eggs. Pour into well-greased and papered 1 lb. tin and bake at 205°C for 1 hour and 180°C thereafter (don't have oven too hot, as cake burns on top very easily). Test from time to time as often cake is cooked in 1½ hours. The top of the cake should be covered with newspaper after about half an hour.

Caramel Fruit Squares • 4 oz. butter• 4 oz. brown sugar• 4 oz. self-raising flour• ½ cup chopped walnuts• ½ cup chopped dates or sultanas• 1 egg• 1 dessertspoon coconut• Vanilla

Melt butter and sugar together in a saucepanover low heat. Remove from heat. Beat well. Cool, then beat egg, add to sugar and butter. Add vanilla, coconut, fruit and nuts. Mix thoroughly. Place in greased sliced tin. Bake in moderate oven 20-25 minutes. While warm, cut into squares. Cool in tin.

Cheese Cake Line a spring form tin with biscuit paste (packet

Marie biscuits, crushed, and ¼ lb. butter). Press into tin, place in fridge to set.

Filling

1 tin Carnation milk (chilled), 1 lemon jelly crystals made up with ⅔ cup water, ⅓ cup lemon juice, grated rind 1 lemon, ½ lb. Philadelphia cream cheese, ¾ cup castor sugar.

Cream cheese and sugar, add lemon rind. Whip Carnation milk, add cheese and sugar (creamed). Add jelly, cool. Pour into tin and chill in fridge. Serve with cream.

Cheese Scones • 1 cup of self-raising flour• Good pinch of salt• 1 cup tasty cheese• ½ cup milk• 1 egg

Bake in oven 375°F to 400°F.

Cherry Cheese Squares • 2 oz. butter• 2 tablespoons castor sugar• Pinch of salt• ⅜ cup self-raising flour• ⅜ cup plain flour• 1 teaspoon vanilla• 1 egg

Cream butter and sugar, gradually beat in eggand vanilla, beat well, Sift flours and salt together, stir into creamed mixture. Turn on to floured board, knead slightly. Chill half-hour. Roll out to about one-eighth inch thickness. Place in lightly greased 7" x 11" tin, prick well and bake in moderately hot oven 15 minutes.

Cherry Cheese Filling

• 1 can condensed milk• 2 4 oz. pkts. cream cheese• ⅓ cup lemon juice• ½ teaspoon vanilla• 1 can cherries• 1 tablespoon sugar• 1 tablespoon cornflour

Beat cheese 10 minutes, add condensed milk, beat 15 minutes, then add lemon juice and vanilla. Pour over base. Drain cherries, remove stones. Add sugar and cornflour to cherry juice, cook slowly and stir until thickened. While hot, pour over cheese. Decorate with the cherries, refrigerate. Cut into small squares.

Cherry Ripe Slice

• 1 lb. malt biscuits• 3 oz. copha• 2 oz. chopped glace cherries• ½ lb. coconut• 1 teaspoon cochineal• ¾ cup evaporated milk• 1 tablespoon castor sugar• ½ teaspoon vanilla essence

Grease an 11" by 7" shallow tray and place a layer of biscuits in the base. Melt the copha and mix into the remaining ingredients, blending thoroughly. Spread over the layer of biscuits. Top with another layer of biscuits, pressing firmly into the mixture.

Ice with a chocolate icing and when set, cut into small pieces for serving.

Chi�on Cake

Make a crumb crust in the usual way.

There are no limitations to the self except those you believe in.

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Filling

• 2 eggs• ½ cup sugar• 1 teaspoon vanilla• 1 tablespoon gelatine• ½ cup cold water

Beat egg whites until stiff, gradually add sugar.Beat yolks. Warm gelatine in ½ cup water over hot water and then add to yolks and other ingredients. Fold in whites. Leave to set in fridge, top with whipped cream and decorate.

Chocolate Biscuits Sift 1 cup self-raising flour and 1 tablespoon

cocoa into a basin. Add 1 cup coconut, 1 cup sugar and 3 crushed weet-bix. Melt 4 oz. shortening, add 1 teaspoon vanilla. Pour on to dry ingredients and mix well.

Press firmly into a greased swiss roll tray, bake in a moderate oven 350°F for 10-12 minutes. Remove from the oven and ice immediately with chocolate icing.

Cut into squares. Remove from tray when cold.

Chocolate Biscuit Log • 6 oz. plain chocolate• 1-2 tablespoons golden syrup• 2 oz. butter• 1 teaspoon cinnamon• Grated chocolate• 2 eggs• 12 oz. plain sweet biscuits• 1 bottle whipping cream

Break chocolate into pieces and place in asaucepan with the golden syrup, butter and cinnamon. Stir over low heat until melted.

Remove from heat, add the beaten eggs and beat until smooth. Break the biscuits into fairly large

pieces (do not crush) and add to mixture. Press finely and evenly into a greased loaf pan and chill thoroughly—preferably overnight.

Turn on to a serving dish and frost the outside with the whipped and sweetened cream. Decorate with grated chocolate and cut into slices for serving.

Chocolate Cake • 1 cup self-raising flour• ¾ cup sugar• 2 tablespoons cocoa• ¼ teaspoon salt• 2 eggs• ½ teaspoon vanilla• ½ cup milk

Pour on top ¼ cup melted butter.

Beat well for 3 minutes. Pour into 2 well-greased 7" layer cake pans. Bake at 350°F moderate oven 25-35 minutes.

When cold, fill with cream OR a chocolate icing made by melting 1 tablespoon butter with 1 tablespoon milk or top cream. Pour while warm into 1 cup icing sugar sifted, 1 tablespoon cocoa. Cream thoroughly.

Chocolate Cakes • 4 oz. butter• 4 oz. sugar• 2 tablespoons cocoa• 2 eggs• ¼ cup hot water• 1 large cup self-raising flour

Cream butter and sugar, add eggs and beat well, then add cocoa mixed smoothly with the hot water, and lastly add the flour. Place in patty pans ¾ full and bake in a moderate oven.

Chocolate Crunch • ¼ lb. butter (melted)• 1 cup self-raising flour• ½ cup sugar• 1 tablespoon cocoa

Mix together and press into greased slab tin.Bake in a moderate oven 15 minutes.

Ice with peppermint icing, with a few drops of green colouring, while still warm. When set, ice with chocolate icing, cut into fingers.

Chocolate Peppermint Squares Crumb Base

• 1 cup crushed cornflakes• ½ cup coconut• ⅓ cup brown sugar• 4 oz. butter

Combine dry ingredients and melted butter.Press into 8" square tin and refrigerate until firm.

Peppermint Filling

• 8 oz. phili cheese• ⅓ cup castor sugar• 4 oz. can reduced cream• 2-3 drops peppermint essence

Beat cheese, add sugar and combine well, thenblend in cream and peppermint essence. Spread over base.

Topping

Melt 3 oz. chocolate over hot water, add 2-3 drops peppermint essence and spread over filling.

68 | Cakes, Biscuits, Slices and Breads

Co�ee Slice • 1 pkt. malt biscuits• 3 oz. copha• 1 cup coconut• ½ tin condensed milk• Juice of half a lemon• Co�ee icing

Line tray with biscuits (approx. 14), melt cophagently, add to other ingredients. Spread on biscuits. Top with remaining biscuits, add co�ee icing. Allow to soften before use.

Chocolate Rum Slice Base

• 8 oz. pkt. plain sweet biscuits• 4 oz. butter or substitute• 1 tablespoon cocoa

Combine finely crushed biscuits and siftedcocoa, add melted butter, mix until well combined. Press on to base only of aluminium foil-lined 7" x 11" lamington tin. Refrigerate while preparing filling.

Filling

• 2 110g pkts. white marshmallows• ⅓ cup milk• 4 oz. dark chocolate• 1 tablespoon rum• 3 teaspoons gelatine• 1 tablespoon water• 2 cups cream• 1 cup cream (extra)• 1 oz. dark chocolate (extra)

Put marshmallows, milk and chopped chocolatein top of double saucepan over hot water. Stir until marshmallows and chocolate are melted. Add rum, cool. Sprinkle gelatine on water, dissolve over hot water, add to marshmallow mixture. Fold in whipped cream. Pour filling on to prepared base, refrigerate

until set. Spread extra whipped cream over, sprinkle with extra grated chocolate.

Chocolate Sponge • 3 eggs• ½ cup sugar• ½ cup cornflour• 1 heaped dessertspoon cocoa• 1 level tablespoon golden syrup• 1 teaspoon plain flour• ½ level teaspoon bicarb soda• ½ level teaspoon cream of tartar

Separate whites from yolks and beat whites untilsti�. Add yolks one at a time and beat well after each. Gradually add sugar and beat until dissolved. Beat in golden syrup. Sift dry ingredients several times and fold into mixture. Divide into 2 well-greased 8" tins. Bake 350°F for 20 minutes.

Coconut Biscuits • 4 oz. butter• 3 oz. sugar• ½ lb. self-raising flour• 1 tablespoon coconut• 1 egg

Cream butter and sugar, add egg, then coconutand flour. Roll teaspoonfuls in coconut and sugar. Bake until golden in a moderate oven.

Co�ee Hazelnut Biscuits • 6 oz. butter• ¼ cup sugar• 1 teaspoon instant co�ee powder• 1 teaspoon boiling water• 2 oz. roasted hazelnuts• 2 cups plain flour• 3 oz. dark chocolate• 1 oz. copha

Biscuit

Cream butter and sugar. Dissolve co�ee in hot water, cool; add to creamed mixture, mix well. Add finely chopped hazelnuts and sifted flour, mix well, refrigerate half-hour. Roll pastry out thinly on floured surface, cut into circles with 1½" and 2" cutters; cut equal amounts of each biscuit size. Put biscuits on greased oven trays, bake in moderate oven 10 to 15 minutes, till light golden colour. Remove from trays and cool on wire rack.

Pipe co�ee cream decoratively around edges and in centre of large biscuits. Melt chocolate and copha in top of double saucepan over simmering water. Allow to cool slightly. Pour chocolate into saucer, dip one side of each smell biscuit into chocolate mixture. Arrange a small chocolate-coated biscuit on top of each large biscuit.

Co�ee Cream

• 4 oz. butter• 1 teaspoon vanilla• 1 cup icing sugar• 2 teaspoons instant co�ee powder• 2 teaspoons hot water• 2 teaspoons milk

Beat butter and vanilla until light and creamy.Add sifted icing sugar gradually, beat until well combined, dissolve co�ee in hot water, coot, add to creamed mixture with milk. Mix well.

Co�ee Walnut Slice Base

• 1 cup self-raising flour• 1 cup brown sugar• 1 cup coconut• 4 oz. butter

Sift flour into bowl, stir in coconut and brownsugar, mix well. Melt butter, add to dry ingredients; mix well. Press mixture into greased paper lined 11"

Peace of mind comes from not wanting to change others, but by simply accepting them as they are.

The world needs more warm hearts and fewer hot heads. Cakes, Biscuits, Slices and Breads | 69

x 7" lamington tin. Bake in a moderate oven. 15 minutes. Remove from oven, pour prepared coffee filling over. Return to oven for further 10 minutes. When cold spread with topping. Cut into squares when set.

Filling

• 1 can condensed milk• 2 tablespoons golden syrup• 2 oz. walnuts• 1 oz. butter• 1 tablespoon instant coffee powder

Put condensed milk, butter, golden syrup andinstant coffee into saucepan, stir over low heat until coffee has dissolved and mixture has thickened. Stir in walnuts.

Topping

• 5 oz. dark chocolate• 1 oz. copha

Place chopped chocolate and copha into top ofdouble saucepan, stand over hot water, stir until melted.

Cold Tea Cake • 1 cup strong tea• 4 oz. sugar• 4 oz. currants or mixed currants and

sultanas• 10 oz. self-raising flour• 1 teaspoon cinnamon• ½ teaspoon nutmeg• ¼ teaspoon salt• 2 tablespoons mixed peel

Place sugar and fruit in basin and pour cold teaover. Stir until sugar is dissolved and stand 15 minutes. Sift flour, salt and spices. Add peel to cold tea mixture and stir in flour. Mix thoroughly and place in greased log tin. Bake 350°F for 1-1½ hours. Cool on cake cooler and serve with butter.

Cornflakes Macaroons • 1 egg white (beaten stiffly)• ½ cup sugar• ½ cup coconut• 1 cup Cornflakes• ¼ teaspoon almond essence• ¼ teaspoon vanilla essence

Mix in given order, drop in small spoonfuls on buttered sheet. Bake 15-20 minutes, moderate oven.

Crunchy Topped Currant Cake • 4 oz. butter• 4 oz. sugar• Pinch of salt• 2 eggs• ½ teaspoon vanilla• ½ cup milk• ½ cup currants• 5 oz. self-raising flour• 1 oz. plain flour

Topping

• ⅔ cup crushed cereal flakes• ¼ cup sugar• ¼ cup coconut• 1 tablespoon softened butter

Line 6" round or square cake tin with single layer of greased paper. Beat the sugar and butter to a cream. Flavour with vanilla.

Beat the eggs and add gradually to the creamed mixture. Sift the flours with the salt and add to the mixture alternately with the milk and the currants. Place in prepared tin.

Combine all the ingredients for the topping and sprinkle over the uncooked cake. Bake in moderate oven for about 40 minutes.

Cup Cakes • 2 oz. butter• 4 oz. sugar• 5 oz. self-raising flour• Salt• 2 eggs• 2½ tablespoons milk• Vanilla or other flavouring

Mix all thoroughly together. Bake in patty pansin moderate oven for 15 minutes.

Custard Pikelets • 1 cup self-raising flour• 4 tablespoons sugar• 1 teaspoon custard powder• 1 egg• ½ cup milk• Pinch bicarb. soda• 1 tablespoon butter• Pinch salt• 1 teaspoon lemon juice

Sift dry ingredients into basin. Melt butter,combine with beaten egg, milk and lemon juice. Make well in centre of dry ingredients, gradually add liquid, beat until smooth. Drop tablespoonfuls of batter to lightly greased hot griddle.

Cook until bubbles rise to surface, but do not break. Turn and cook other side until golden brown.

70 | Cakes, Biscuits, Slices and Breads Anger is only one letter short of danger.

Currant Drops • ½ lb. self-raising hour• ¼ lb. butter• 4 oz. castor sugar• 1 egg• ¾ cup sultanas and currants (mixed)• Grated rind or orange• Vanilla essence

Cream butter and sugar, add to it egg, then flourand mixed fruit Drop spoonfuls on to greased tray and bake in moderate oven for 20 minutes.

Custard Powder Sponge • 1 cup custard powder• 4 eggs• ½ teaspoon soda• ¾ cup sugar• 1 teaspoon cream of tartar

Best egg white until stiff - Slowly add sugar; beatwell, then add yolks and beat well again. Sift custard powder, cream of tartar and soda three or four times. Fold into egg mixture. Bake in a moderate oven for twenty minutes or until cooked. Mixture may be halved.

Danish Apple Cake • 4 oz. butter• 4 oz. sugar• 1 egg• 8 oz. self-raising flour• Pinch salt• ½ teaspoon vanilla• 2 lb. sliced cooking apples• 1 teaspoon ginger• Handful of sultanas• 2 tablespoons brown sugar• 2 tablespoons chopped nuts

Melt butter and sugar, add beaten egg, add flour, salt and vanilla and mix to a dough.

Use ⅔ mixture on bottom and sides of spring form, tin; cover with apples and sultanas. Make small balls with remainder of dough and place over apples Sprinkle top with brown sugar, ginger and nuts. Bake 375°F 45-60 minutes or until golden.

Date Loaf • 1 oz. butter• 1 egg• ¾ cup brown sugar• 1 cup chopped dates• ⅓ cup chopped nuts• 1 teaspoon bicarb. soda• 1½ cups self-raising flour• ¼ teaspoon salt• 1 cup boiling water

Mix together melted butter, egg, sugar anddates. Sift flour, soda and salt. Pour in boiling water; mix well. Add butter mixture and stir until blended.

Place in greased log tin and bake 350°F for 35-45 minutes. Cool on cake cooler. Serve with butter.

Date and Rum Cake • ½ cup butter• 2 eggs• 1½ cups sell-raising flour• 1 teaspoon cinnamon• ½ lb. chopped dates• ¾ cup brown sugar• ½ cup milk• Pinch of salt• 1 teaspoon nutmeg• 1 tablespoon rum

Line the bottom of an orange loaf tin withgreased paper. Thoroughly grease the insides of the tin. Beat the butter and sugar until soft and creamy,

then add the eggs one at a time, beating well after each addition.

Sift the flour with the spices and salt and add alternately with the milk. Stir in the chopped dates and the rum. Place in prepared tin and bake in moderate oven for 1¼ hours. When cool, ice with rum flavored icing.

Date and Walnut Slice • 1½ cups self-raising flour• Pinch salt• 1 cup sugar• 4 oz. walnut pieces• 6 oz. dates• 3 oz. butter• 2 eggs• 1½ tablespoons sweet sherry• ½ teaspoon vanilla

Sift flour and salt into bowl, stir in sugar, walnuts (finely chopped) and chopped dates. Add melted butter, lightly beaten eggs, sherry and vanilla. Combine well.

Press mixture into a greased tin 11" X 7" lined with greased paper. Bake in moderate oven 20-25 minutes or until cooked. Allow to cool in tin. When cold, turn on to wire rack, ice with lemon icing and cut into fingers.

Devil's Food Cake • 2½ cups self-raising flour• 1¾ cups castor sugar• 1 teaspoon bicarb soda• ⅔ cup cocoa• 5 oz. butter• 1 cup water• 1 teaspoon vanilla• 3 eggs

Cakes, Biscuits, Slices and Breads | 71

Sift dry ingredients into large bowl of electric mixer. Add softened butter, water and vanilla. Beat on medium speed of electric mixer for three minutes. Add eggs, increase speed slightly, beat for further three minutes. Pour into two well-greased deep 8" cake tins. Bake in moderate oven 35 to 40 minutes. When cold, sandwich together with whipped cream, top with chocolate glace icing.

Chocolate Glace Icing

• 1½ oz. dark chocolate• 1 teaspoon oil or butter• 2 tablespoons water• 1¼ cups icing sugar, approx.

Combine chocolate, oil and water, stir constantly over hot water until chocolate is melted. Gradually beat in sifted icing sugar, beat until smooth and of good spreading consistency. Quickly spread over cold cake.

Door-Step Cake

• 1 cup sugar• 1 cup water• 1 cup sultanas• 1 tablespoon butter• 2 cups self-raising flour• Pinch of salt• ½ teaspoon spice• ½ teaspoon cinnamon• ½ teaspoon nutmeg• ½ teaspoon ginger• ½ teaspoon carb. soda

Boil together for 5 minutes sugar, water, sultanas and butter. When cool but not cold, stir in flour, salt, spice, cinnamon, nutmeg, ginger and carb. soda. Bake in moderate oven for 1 hour.

Doughnuts

• 2 cups plain flour• 2 teaspoons baking powder• ½ teaspoon salt• ½ teaspoon mixed spice• 3 tablespoons butter• ¼ cup castor sugar• 1 egg• ½ cup evaporated milk• Cinnamon sugar

Sift the flour, baking powder, salt and spice. Cream the butter and sugar and beat in the egg. Add the flour alternately with the milk and blend well. Turn on to a floured board, knead lightly and roll out to ½" thickness. Cut into rounds with a doughnut cutter. Deep fry until golden brown, turning once. Drain on absorbent paper and toss in a mixture of sugar and cinnamon.

Dried Apricot Loaf

• 1 cup sugar• 1 cup chopped dried apricots• 2 oz. butter• ½ cup sultanas• ½ cup currants• 1 egg• 2 cups self-raising flour

Put sugar, apricots, sultanas, etc., and butter into bowl and pour over 1 cup boiling water; leave to cool. When cool, mix in egg and sifted flour. Turn mixture into greased loaf tin lined on base, and bake in moderate oven 40 to 45 minutes at 300°F.

Dutch Apple Torte • 4 oz. flour• 4 oz. wholemeal self-raising flour• 4 oz. castor sugar• Cherries• Angelica• 4 oz. butter• 1 egg• 1½ lb. apple puree• ½ pint heavy cream

Rub butter into sifted flours, add sugar and mixto a firm dough with beaten egg. Knead and roll into four 7" rounds. Bake in a 325°F oven for 20 minutes. Cool.

Place a layer of apple puree on top of wholemeal round and repeat. Spread final layer with cream and frost sides with cream. Decorate with cherries and angelica.

Dutch Butter Cake • 4 eggs• 1¾ cups sugar• 1 teaspoon salt• 2 teaspoons grated lemon rind• 14 oz. butter• 5 oz. milk• 3½ cups flour• 2 teaspoons baking powder

Beat eggs, sugar, salt and lemon rind until thickand white - about 10 minutes. Soften butter and add to egg mixture, beating all the time. Add milk, then sifted flour, with baking powder. Bake in lined 8" tin at 350°F for 1 to 1½ hours.

A loving person lives in a loving world. A hostile person lives in a hostile world.

72 | Cakes, Biscuits, Slices and Breads Plenty in your purse cannot prevent starvation in your soul.

Forcer Biscuits • 6 oz. plain flour• 2 oz. custard powder• 2 oz. icing sugar• 6 oz. butter• Vanilla essence

Cream butter and icing sugar and essence. Sift flour and custard powder. Add to butter mixture and work until soft dough. Place in forcer and work biscuits on to greased oven tray, Bake at 350°F for 10-12 minutes. When cool sandwich together with orange cream.

Orange Cream

• 2 oz. butter• 6 tablespoons icing sugar• 1 teaspoon grated orange rind• 4 teaspoons orange juice

Beat butter until smooth, gradually adding sifted icing sugar. Beat until mixture is light and creamy. Beat in orange rind and juice.

Foundation Biscuit Recipe • 4 oz. shortening• 1 cup self-raising flour• ¾ cup castor sugar• 1 cup plain flour• 1 egg• Flavouring

Cream shortening and sugar, add egg, then sift flour. Knead well. Bake in a moderately slow oven (325°F) for 10 to 15 minutes.

Roll pastry out to one-eighth inch thickness, cut with cutter, brush with egg white and sprinkle to your desire (nuts, coconut).

Fruit Crunchies • 3 oz. butter• ¼ cup sugar• 6 oz. dates• 1 tablespoon golden syrup• 4 cups rice bubbles• 2 oz. glace cherries• 2 oz. walnuts• 4 oz. solid white vegetable shortening• ¾ cup drinking chocolate

Place butter, sugar, chopped dates and syrup into saucepan, stir over low heat until dates are soft, and ingredients well combined. Remove from heat. Stir in rice bubbles, cherries and chopped walnuts. Spread mixture into greased and greased-paper-lined 7" x 11" lamington tin.

Melt vegetable shortening in saucepan over low heat. Stir in sifted drinking chocolate and spread over biscuit mixture. When cold, cut into slices.

Fruit Gem Scones • 1 lge. tablespoon butter• ½ cup brown sugar• 1 egg• 1¼ cups chopped raisins• ¾ cup boiling water• ½ teaspoon carb. soda• 1½ cup self-raising flour• Pinch of salt• Few drops vanilla

Soak raisins in boiling water and soda for one hour or until cold. Cream butter and sugar, best in egg; add dry ingredients. Stir in water.

Have gem irons very hot, grease and half fill with mixture. Cook 12-15 minutes.

Fruit Loaf

• 2 oz. butter or margarine• 4 oz. castor sugar• 1½ cup plain flour• 1 cup sultanas• 1 teaspoon mixed spice• ½ cup walnuts• 1 teaspoon carb. soda

Combine with ¾ cup boiling water: 1 egg, pinch salt. Place all together in mixing bowl beat well. Bake in loaf tin 350°F for 50-60 minutes.

Fruit Slices

• 1 cup plain flour• Pinch of salt• 4 oz. butter or substitute• ¾ cup rolled oats• ½ cup brown sugar

Sift flour and salt into basin, rub in butter, add oats and sugar Press mixture evenly into 7" x 11" slice tin, top with fruit mixture and bake in moderate oven 35 to 40 minutes.

Topping

• 1 cup currants• ½ cup sultanas• 1 tablespoon cornflour• ½ teaspoon cinnamon• 1 cup water• Grated rind of lemon• 1 tablespoon lemon juice

Combine all ingredients except lemon rind, juice, Cook over low heat until it thickens, then add lemon rind and juice. Ice when cool.

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Fruit Slice

Cream 4 oz. butter, 4 oz. sugar. Add and beat 1 tablespoon golden syrup. 1 egg. Add 1½ cups fruit, 1 cup walnuts, 1 cup self-raising flour. ½ cup of plain flour. Than place in tin (6" - 9" Sandwich).

Fudge Slice

• 4 oz. butter or margarine• ½ cup sugar• 1 cup sultanas• 1 teaspoon vanilla• 1 egg (beaten)• ½ lb. plain sweet biscuits (Marie)

Put butter, sugar and sultanas in a saucepan, bring slowly to the boil. Remove from heat, add vanilla, beaten egg and finely crushed biscuits. Mix thoroughly. Press into a 9" square tin and while still warm, ice with chocolate icing - Add chopped nuts to icing if liked.

German Apple Cake

A light, tender tea cake topped with apples is perfect for an afternoon treat. The apples are cut into quarters and then sliced almost through; the apples fan out during cooking, giving the cake a beautiful appearance.

• 2 oz. butter• ⅓ cup sugar• 1 egg• 1 cup self-raising flour• ¼ cup milk• 4 medium apples• Juice of 1 lemon• Sugar and cinnamon

Grease a size 8" springform tin. Set oven temperature at a moderate 180°C. Cream butter and sugar. Add egg, beat well, Sift flour, add half and beat to combine. Add milk and remaining flour alternately (this mill make a thick mixture)

Spread mixture over base of prepared tin. Quarter apples and remove core carefully, peel thinly with vegetable peeler. Cut quartered apples into slices, but not all the way through, Put apples as you are preparing them into a bowl and squeeze over lemon juice. Place apples, core side down, on cake. Bake in a moderate oven for one hour. While still warm, sprinkle with sugar and cinnamon.

German Coffee Cake

• ¾ cup cooked mashed potato• ¾ cup sugar• 1 cup sultanas• ¼ cup chopped mixed peel• 1½ cups milk• 1 tablespoon lemon juice• 3 cups self-raising flour

Cream potato and sugar, add sultanas, peel, milk and lemon juice. Fold in sifted flour. Spread evenly into greased-paper-lined 11" x 7" lamington tin. Sprinkle crumble topping evenly over top of cake. Bake in moderate oven 40 to 45 minutes.

Topping

• ½ cup sugar• ½ cup self-raising flour• 2 oz. butter• 2 teaspoons nutmeg

Combine sugar, silted flour and nutmeg. Rub in butter until mixture resembles breadcrumbs.

Gingerbread • 1 cup flour• ½ teaspoon bi-carb. soda• 1 teaspoon cinnamon• 1 teaspoon mixed peel• 1 teaspoon mixed spice• 1 teaspoon ground ginger• ½ teaspoon ground cloves• 2 oz. butter• ¼ teaspoon salt• 1 rounded tablespoon treacle or golden

syrup• 1 egg• 1 oz. almonds or walnuts• 1 oz. raisins• 2 oz. preserved ginger• 2 oz. sugar

Sift flour, salt, spices and soda and add raisins, ginger and almonds, Place butter, treacle and sugar in saucepan and melt them. Cool slightly and add egg. Mix all ingredients together and place in greased log tin, base lined with greased paper. Bake 350°F for 40-60 minutes. Cool on cake cooler.

74 | Cakes, Biscuits, Slices and Breads A battered heart is reluctant to take love's risks again.

Ginger Coconut Crisps • 2 egg whites• 1 cup castor sugar• Pinch of salt• 2 tablespoons butter (melted)• ½ teaspoon vanilla• 4 oz. crystallised ginger (chopped)• ¾ cup coconut• 4 cups of Cornflakes

Whisk egg whites, add salt, sugar, whisk untildissolved. Then stir in melted butter, vanilla, ginger, coconut and cornflakes. Place small portions on buttered tray in moderate oven for 15 to 20 minutes. Leave on tray to cool.

Ginger Fluff • 4 eggs• ¾ cup sugar• 2 teaspoons ginger• 2 teaspoon cinnamon• 1 teaspoon cocoa• 1 teaspoon cream of tartar• 1 teaspoon bi-carb. soda• 2 dessertspoons plain flour• ¾ cup cornflour• Pinch of salt• 1 dessertspoons golden syrup

Beat eggs, salt, add sugar and golden syrup. Mixin dry ingredients, bake at 350°F for 20 minutes.

Ginger Snaps • 6 oz. plain flour• 1 egg• 3 oz. butter• 1 tablespoon golden syrup• 4 oz. sugar• ½ teaspoon cinnamon• 1 level teaspoon bi-crab. soda• ¼ teaspoon salt• Granulated sugar for rolling biscuits in• 1 heaped teaspoon ground ginger

Cream butter and sugar, add egg, then golden syrup and beat quickly for one minute. Sift flour, etc. and add a spoonful at a time and beat well. Roll into small balls and coat with sugar and bake in moderate oven for 15 minutes. Allow to spread.

Golden Corn Loaf • ½ cup cornflakes• 1 cup all-bran• 1 cup sultanas or mixed fruit• ½ cup brown sugar• 1 dessertspoon golden syrup• 1 cup self-raising flour• ½ cup milk

Mix cornflakes and all-bran, pour milk over them and soak for 10 minutes. Sift flour. Add all other ingredients to cornflake mixture and combine thoroughly. Place in greased log cake tin and bake 350°F for one hour. Cool on cake cooler. Serve with butter.

Hazelnut Torte • 5 eggs• ½ cup sugar• 3 oz. ground hazelnuts• 4 tablespoons plain flour• 1 teaspoon instant coffee powder• 1 cup raspberry jam• 1 tablespoon rum• 1 cup cream

Beat eggs well until light and creamy, graduallyadd sugar, beat until dissolved. Fold hazelnuts gently into egg mixture with sifted flour and coffee powder. Line base of two well-greased 9" square slab tins with greased greaseproof paper. Pour mixture evenly into both tins, spread out evenly. Bake in a moderate oven approximately 8-10 minutes, or until golden brown. Remove from oven; allow to cool, then replace in oven for further 5 minutes to dry out; remove, allow to cool.

Cut cakes it halves, to give four 4½" wide pieces. Combine jam and rum. Whip cream until firm peaks form. Place layers on top of each other, with jam and cream between each Layer. Refrigerate for one hour.

Topping

• 2 oz. dark cooking chocolate• 1 oz. whole hazelnuts• 1 cup cream• 1 tablespoon rum• 1 tablespoon icing sugar

Melt chocolate over low heat; dip hazelnuts intochocolate to coat, then remove with fork on to greaseproof paper; allow to set, Combine cream with rum and icing sugar, beat until thick. Spread completely over cake. Arrange hazelnuts decoratively on top of cake, drizzle with remaining chocolate - Refrigerate several hours.

Hedgehog Cake • 8 oz. Marie biscuits• 4 oz. butter• 2 eggs• ½ cup sugar• 1 oz. cherries (chopped)• 1 cup sultanas, ginger and walnuts (mixed)• 4 teaspoons cocoa

Melt butter in saucepan, add sugar and cocoa;mix well, add two well-beaten eggs and mix well again. Remove from heat, add fruit and nuts, etc. Lastly, mix in crushed Marie biscuits. Press mixture into greased tin and allow to set in refrigerator. When set, ice with chocolate icing and decorate with nuts and cherries.

Hokey-Pokey Biscuits • 4 oz. butter• 1 small cup sugar• 1 dessertspoon milk• 1 dessertspoon golden syrup• 1 teaspoon bi-carb. soda• 1 large cup plain flour

Yesterday's hurt is today's understanding woven into tomorrow's love. Cakes, Biscuits, Slices and Breads | 75

Cream butter and sugar together, warm milk and golden syrup. Add soda. Add this to creamed mixture then add flour spoon into balls and place on oven tray. Bake for 30 minutes in slow oven.

Honey Bread • 1 tablespoon honey• 1 tablespoon marmalade• 2 cups flour• 1 teaspoon bi-carb. soda• 1 cup castor sugar• 1 cup milk

Greased log pan. Oven temperature 180°CCooking time one hour.

Place honey and marmalade in saucepan, stir and heat until blended. Sift flour and soda, add sugar and stir in milk. Add honey-marmalade mixture and blend well. Place in pan and bake. Cool on cake cooler. Serve sliced with butter.

Jelly Biscuits • 2 oz. castor sugar• 4 oz. butter• 1 egg• 1 pkt. jelly• 4 oz. self-raising flour• 2 oz. cornflour• 2 oz. coconut

Cream butter and sugar, add egg, jelly andcoconut, and flour. Drop in small pieces on tray and bake in moderate oven.

Jiffy Coffee Cake • 2 tablespoons Nescafe• ¼ cup water• 1 teaspoon sugar• 1½ cups self-raising flour• ¾ cup sugar• ¾ cup milk• Vanilla essence• 2 oz. margarine• 1 egg

Grease 8" tin. Combine coffee, water and 1 teaspoon sugar; pour into cake tin. Place all remaining ingredients into bowl, beat until smooth. Spoon carefully over coffee mixture. Bake in moderate oven 30-40 minutes. Serve warm with coffee after dinner.

Italian Ricotta Cake • 8 oz. ricotta cheese• 1 cup sugar• 3 eggs• 1 teaspoon vanilla• 2 cups self-raising flour• 2 teaspoons baking powder• ⅓ cup sultanas• Glace cherries• ⅓ cup chopped mixed peel

Cream together ricotta cheese and sugar, until,light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla. Fold in sifted dry ingredients and fruit. Spoon mixture into greased and greased paper-lined 9" x 5" loaf tin. Press glace cherries lightly and decoratively along top. Bake in moderate oven 1 hour 10 minutes or until it is cooked when tested.

Lazyman's Cake • 1 cup self-raising flour• ½ cup sugar• 2 egg yolks• 2 oz. butter• 5 tablespoons milk• ½ teaspoon vanilla• 1 cup coconut• 2 egg whiles• ½ cup sugar (extra)

Cream butter and sugar, add yolks and milk. Mix well, add flour and place into greased 8" tin. Beat egg white with extra half cup sugar. Fold in coconut and place on top of cake mix. Bake in moderate oven 35 minutes.

Latvian Coffee Cake • 4 eggs• ¾ cup sugar• ½ cup cornflour• 1 dessertspoon golden syrup• 1 teaspoon cocoa• 2 teaspoons instant coffee• 2 dessertspoon plain flour• 1 teaspoon cream of tartar• 2 teaspoons cinnamon• 1 teaspoons soda

Beat eggs and sugar until thick and creamy. Siftdry ingredients twice and fold in lightly. Fold in syrup. Bake in two lined sandwich tins in hot oven for about 20 minutes. Cool and halve cakes, making four tiers. Fill layers and cover with coffee cream and chopped nuts.

Lemon Coffee Biscuits Line a slab tin with morning coffee biscuits, then

mix together 1 tin Condensed milk. ½ cup lemon juice, 2 cups Coconut. Pour over biscuits lining tin, then cover with more coffee biscuits. Ice top with lemon icing.

76 | Cakes, Biscuits, Slices and Breads Riches are a golden key that open every door except the door to Heaven.

Lemon Ginger Slice • 4 oz. butter• 2 tablespoons coconut• Grated rind 1 lemon• ¼ cup chopped ginger• 4 oz. sugar• 1 tablespoon lemon juice• 1 beaten egg• ½ lb. crushed biscuits

Place butter, sugar coconut, egg and lemon juicein a saucepan, stir well, cook two minutes; cool, add other ingredients, Press into slab tin, set. Ice with lemon icing, sprinkle with coconut.

Lemon Shortcake • 4 oz. butter• ½ cup castor sugar• 1 egg• 1 cup plain flour• 1 cup self-raising flour• Pinch salt• 20 almonds for decorating

Sift flours and salt. Cream butter and sugar, mixin egg. Add flour little at time, working mixture to soft dough. Refrigerate 30 minutes. Divide in half.

Roll out; press half into greased sandwich tin. Spread with filling, place second half over lemon layer. Brush lightly with milk, arrange almonds around edge. Bake in moderately hot oven for 35 minutes. Cool in tin.

Lemon Butter Filling

• 2 oz. butter• ½ cup castor sugar• 1 egg• Rind and juice of 1 lemon

Mix butter and sugar in top of double boiler, addbeaten egg, finely grated rind and juice of lemon.

Cook, stirring over boiling water until mixture thickens. Cool.

Marshmallow Weet-Bix Slices • 3 crushed Weet-Bix• 1 cup self-raising flour• 1 cup of coconut• ¾ cup of sugar• 4 oz. butter

Mix crushed weetbix, flour, sugar, coconuttogether, then add 4 oz. of melted butter; mix into a firm base. I put about 3 teaspoons of hot water in when mixing. Then press into a well-greased tin 10" x 6". Bake 15 minutes in oven 375°F When cool, spread with raspberry jam.

Make the Marshmallow Topping as follows:

1 cup of sugar and 1 cup of water, 1 tablespoon of gelatine soaked in a little water, with a few drops of vanilla and pink colouring.

Place sugar and water in saucepan and stir until all dissolved. Soak gelatine in cold water and add to sugar syrup. Stir till dissolved, then wait until this is cold but not set. Beat mixture with high speed in electric mixer, add vanilla and pink colouring. Beat until mixture is thick and will hold its shape. Pour over biscuits base. Sprinkle with coconut, or chopped nuts. Cut into squares when all is quite set.

Mocha-Pecan Jewels • 1 cup butter• 6 oz. cream cheese (softened)• Salt• 2 cups flour• 1 cup coarsely crushed rice bubbles

Allow butter to soften at room temperature. Addcream cheese and beat until smooth. Add sifted flour and salt gradually, and beat well after each addition of flour. Work with fingers until it is a smooth dough.

Add the rice bubbles and knead slightly until well mixed. Break off small pieces of dough and shape into small balls. Press balls into patty tins. Sprinkle the pecan nuts in the pastry cups. Spoon the filling over the pecans to just below the top. Bake in a moderate oven 350°F for about 20 minutes or until pastry is browned and filling is set. Before serving, top each tartlet with a small rosette of whipped cream and dust very lightly with cinnamon.

Topping

Whipped unsweetened cream and cinnamon.

Filling

• 2 eggs• 1 cup brown sugar plus 1 teaspoon• 1 dessertspoon coffee• Salt• 3 tablespoons cream• 1 teaspoon vanilla• 1¼ cups coarsely chopped pecan nuts

Beat eggs slightly, mix sugar, coffee and pinch ofsalt together. Add gradually to the eggs, beating well after each addition until mixture is completely smooth and blended. Lastly add cream and vanilla and mix well.

Monte Carlo Biscuits • 4 oz. butter• 3 oz. brown sugar• 2 level tablespoons honey• 1 egg• 2 cups self-raising flour• ½ teaspoon vanilla

Cream butter and sugar, add honey, beat well;add egg beat till thoroughly mixed and smooth; add vanilla. Sift flour and salt, add to creamed mixture. Put teaspoons of mixture on greased slide. Bake in moderate oven about 12 minutes. Leave to cool and join with filling.

There is not much cheer in medicine but there's a great deal of medicine in cheer. Cakes, Biscuits, Slices and Breads | 77

Filling

• 1 scant cup sifted icing sugar• Few drops lemon juice• 1 tablespoon butter• 1 tablespoon raspberry jam

Mix together well.

Morning Coffee Slice • 1 cup coconut• 1 lb. Nabisco coffee "bisc"• 4 oz. melted copha• Rind and juice of 2-3 lemons• 1 tin condensed milk

Line tin with biscuits, melt copha and combinewith other ingredients. Spread over first cover of ingredients.

Mocha Fudge Cake • 1 cup grated cooking chocolate or ½ cup

cocoa• 1 teaspoon vanilla• 4 oz. butter• Extra 1 scant cup milk• 8 oz. flour• ½ teaspoon salt• 4 teaspoons baking powder• 1 teaspoon coffee powder• ½ cup milk• Extra 1 cup sugar• 2 eggs

Place chocolate, coffee powder, sugar, vanillaand milk in saucepan, stir over low flame until sugar has dissolved. Do not allow to boil. Remove from heat, allow to cool.

Cream butter and extra sugar, add eggs one at a time, beating well after each addition. Stir in extra milk. Beat until smooth, then add the cooled

chocolate mixture. Lastly, fold in sifted dry ingredients.

Pour mixture into two well-greased 8" sandwich tins and bake in moderate oven 30-40 minutes. Cool on cake cooler, split each cake in half, join layers with orange filling and cover with in mocha fudge frosting.

Orange Filling

• 2 tablespoons butter• 2 cups sifted icing sugar• Orange juice

Beat butter until soft. Gradually add icing sugaradd sufficient orange juice to make it a spreadable consistency.

Mocha Fudge Frosting

• 3 cups sifted icing sugar• 4 oz. butter• 4 tablespoons hot water• 1 teaspoon vanilla• 6 oz. dark chocolate• 1 dessertspoon coffee powder• 2 eggs

Melt chocolate in a basin over boiling water,remove from heat. Add icing sugar, coffee powder and hot water, gradually add beaten eggs and butter a spoonful at a time, add vanilla. Stand pan in a basin of iced water, beat vigorously until thickened. Spread over cake.

Munchie Crunchie • 1 cup self-raising flour• 1 cup coconut• 1 cup sugar• 1 cup rolled oats• ½ cup golden syrup• ½ teaspoon bi-carb soda• 4 oz. butter or margarine• 2 tablespoons boiling water

Add dry ingredients to a bowl put syrup, soda, butter and water in pot and stir till melted, then mix together. Spoon with teaspoon on to a greased tray. Cook in moderate oven of 375°F.

Muesli Slice • 4 oz. melted butter• 1 cup self-raising flour• 1 cup mixed fruit• 1 egg (beaten)• ½ teaspoon vanilla• 1 cup sugar• 1 cup muesli

Mix dry ingredients, add egg, melted butter andvanilla. Spread in greased lamington tin. Moderate oven 25-20 minutes.

No Bake Chocolate Cake • 4 oz. plain cooking chocolate• 4 oz. butter• 4 oz. golden syrup• 4 oz. sultanas• 7½ oz. sweet biscuits• 4 oz. cherries

Crush biscuits, add sultanas and cherries.Combine chocolate, butter and syrup in a saucepan, stir over low heat until smooth. Mix well into biscuit mixture, place a loaf tin lined with greaseproof paper and set in refrigerator overnight. Ice with chocolate icing and decorate with cherries and nuts.

78 | Cakes, Biscuits, Slices and Breads

Nut Loaf • 1½ cups All Bran• 1½ cups milk• ½ cup sugar• 1 cup stewed apple• 1 teaspoon cinnamon• 1 teaspoon allspice• 2 cups plain flour• 2 teaspoons carb. soda• 1 tablespoon golden syrup• ½ cup walnuts

Soak all bran in milk for 10 minutes add allingredients and mix well. Grease two large soup tins and ¾ fill with mixture, cover tops with foil and place in a boiler one-quarter filled; with water. Cook 1½ hours.

You can also add mashed potato or mashed pumpkin in place of apple.

Nut Loaf • 2 cups self-raising flour• 2 oz. butter• ½ lb. dates• Chopped nuts• 1 small cup sugar• 1 cup boiling water• 1 teaspoon baking soda• 1 egg

Melt butter in boiling water and mix all together.Bake for half an hour in moderate oven.

Nutty Crackers • 2 cups rolled oats• 6 oz. butter• ¾ cup plain flour• 1 cup coconut• 1 cup sugar

Mix dry ingredients together, melt margarine and pour in and mix. Press into a greased tray, Bake in moderate oven for 25 to 30 minutes. Cut into small squares before cold.

Orange Cake

• 6 oz. butter• 1 cup self-raising flour• 1 cup cornflour• Pinch of salt• 3 eggs• 1 cup castor sugar• 2 teaspoons grated orange rind• ½ cup orange juice

Cream butter well, gradually add sifted flour, cornflour and salt, beat until smooth and soft. Beat eggs until foamy, gradually add sugar beat until thick and creamy. Continue beating butter and flour mixture, gradually add egg mixture; beat until smooth. Gently beat in orange rind and juice until well combined.

Pour mixture into well-greased and floured bake tin. Bake in moderately slow oven 40 to 45 minute. When cool, ice with orange icing, sprinkle with chopped mixed peel.

Orange Icing

• 1½ cups icing sugar• 2 teaspoons bu�er• 2 tablespoons orange juice• ⅓ cup chopped mixed peel

Sift icing sugar into small bowl, add melted butter and su�cient orange juice to make a soft icing.

Orange Cake • 5 oz. margarine• 5 oz. sugar• 8 oz. flour• 3 eggs• 1 teaspoon baking powder• Rind and juice of orange

Beat margarine and sugar until, light andcreamy. Beat eggs well and add alternately with the flour, add rind and juice, lastly baking powder sifted with a little of the flour. Bake in moderate oven for half an hour to three quarters of an hour.

Passionfruit Slices • ½ lb. Milk Arrowroot biscuits• 4 oz. butter• ¾ cup condensed milk• 1 passionfruit• 1¾ cups desiccated coconut• Grated rind of 1 lemon

Crush biscuits into fine crumbs. Melt butter overlow heat, add condensed milk and passionfruit pulp, stir over low heat for one minute. Remove from heat, stir in coconut, lemon rind and crumbs. When thoroughly combined press evenly into a greased tin and top with icing while still warm. Let icing set before cutting.

Icing

• 1 tablespoon butter• 1 dessertspoon lemon juice• 1 dessertspoon water• 1⅔ cups sifted icing sugar• Pulp of 1 passionfruit

Heat together butter, juice and water. Whenbutter has melted stir in icing sugar, beat until smooth. Mix in passionfruit pulp.

Perfect kindness acts without thinking of kindness.

Keeping up appearances and keeping down expenses is usually not done by the same keepers. Cakes, Biscuits, Slices and Breads | 79

Peanut Crispies • 2 egg whites• Pinch of salt• 6 oz. sugar• 1 oz. melted butter• ½ teaspoon vanilla• 4 cups cornflakes• ¾ cup coconut• ¼ cup chopped peanuts

Beat egg white with salt until stiff. Graduallybeat in sugar, then add butter, vanilla, cornflakes, coconut and nuts and mix well. Drop small teaspoonfuls into patty cases and bake in moderately hot oven (375°F) for 20-30 minutes.

Peppermint Slice • 2 eggs• 1 cup castor sugar• ½ cup melted butter or marg.• ½ teaspoon peppermint essence• 2 oz. cocoa• ½ cup plain four• ½ cup chopped almonds

Beat eggs well. Add sugar, beat well until thick.Add melted butter and essence, then sifted flour and cocoa. Add almonds and pour into a well-greased tin 2" deep. Cook in moderate to very moderate oven 20-25 minutes, Cool.

Cream Filling

• 2 tablespoons butter• 1 tablespoon cream• 1 teaspoon peppermint essence• 1 cup sifted icing sugar

Cream butter, cream and essence, graduallyadding icing sugar. Beat until smooth and creamy. Spread over base when cool. Chill.

Topping

• 3-4 oz. melted dark cooking chocolate• 1 tablespoon melted butter

Combine melted chocolate and butter, spread over second layer and chill.

Potato Fruit Loaf

• 1 cup warm mashed potato• 2 cups self-raising flour• ½ cup milk• 1 cup sugar• 1 cup sultanas• 1 teaspoon allspice

Cream potato and sugar, stir in sultanas. Sift together, flour and spices, and fold into mixture alternately with milk. Spoon mixture into greased 10" x 3" bar tin.

Bake in moderate oven for one hour or until cooked when tested. Serve sliced and butted.

Pumpkin Cake

• lb. mixed fruit• ½ lb. butter• 1 cup sugar• 2 beaten eggs• 1 cup cold mashed pumpkin• 1 cup plain flour• 1 cup self-raising flour• Spice if liked

Mix in usual manner and bake 1½ to 2 hours. Sultanas and glace cherries make a nice cake, also.

Quick and Easy Patty Cakes • 1½ cups self-raising flour• ¼ level teaspoon salt• ¾ cup castor sugar• 3 oz. soft butter• 2 eggs• ¼ cup milk• ½ teaspoon vanilla

Place all ingredients in a bowl and beat with a wooden spoon for two minutes or low speed electric mixer. Place into patty pans in moderate oven 20-25 minutes. Cool, ice and decorate.

Makes three dozen.

Raspberry Marshmallow Crunch • ¼ cup crushed breakfast cereal, biscuits or

cornflakes• ½ cup brown sugar, firmly packed• 1 cup coconut• 1½ cups self-raising flour• ½ teaspoon salt• 6 oz. butter• ½ teaspoon vanilla• 3 tablespoons raspberry jam

Crush biscuits into bowl. Add brown sugar coconut, sifted flour and salt. Melt butter, add vanilla and add to dry ingredients. Mix well.

Press into well-greased 7"x11" lamington tin. Bake in moderate oven, 30 minutes or until base is firm; cool in tin.

When base is cold, spread with jam, then quickly spread marshmallow over. When marshmallow is set, cut into squares, using a knife dipped is hot water. Sprinkle top with coconut or decorate each square with half a glace cherry.

80 | Cakes, Biscuits, Slices and Breads Never judge a man by his purse but by his personality.

Rice Bubble Biscuits • 4 oz. rice bubbles• 4 oz. castor sugar• 2 oz. salted peanuts• 4 oz. butter• 2 tablespoons honey

Melt butter, sugar and honey boil for exactly fiveminutes, pour over rice bubbles and peanuts. Mix well and press into a greased slab tin. When cool, cut into squares.

Raspberry Shortbread The Base

• 8 oz. self-raising flour• 3 oz. castor sugar• 2 egg yolks• Pinch of salt• 3 oz. butter• 1 tablespoon water

The Topping

• 2 tablespoons raspberry jam• 3 oz. castor sugar• 2 egg whites• 1 cup coconut

Sift flour and salt, rub in butter, add sugar. Mixinto a firm dough with egg yolks and water. Put into a greased slice tin - Spread with raspberry jam. Whip egg whites stiffly, fold in castor sugar and coconut. Spread over pastry. Bake in moderate oven 20 to 25 minutes. Cut into slices when, nearly cold.

Raspberry Oat Fingers • 1¼ cups plain flour• 1 cup rolled oats• ¾ cup brown sugar• 1 level teaspoon, mixed spice• 1 level teaspoon ground ginger• Grated rind 1 lemon• Pinch of salt• ½ cup butter• Raspberry jam

Combine all dry ingredients. Blend with softened butter until mixture becomes coarse crumbs. Press half mixture into at biscuit tin and spread with raspberry jam. Press remainder of mixture into tin and bake in hot oven 20-25 minutes. Leave to cool and cut into fingers.

Rich Fruit Cake A rich fruit cake suitable for Christmas, wedding,

birthday and other celebration cakes. Basic ½ lb. quantity — weight refers to butter weight, not the full weight of the cooked cake.

Time: 3½-4 hours. Temperature: 300-325°F.

• 2½ lb. mixed dried fruit OR — (1 lb. raisins,8 oz. sultanas, 4 oz. dates or prunes, 2 oz.mixed peel, 4 oz. apricots or figs, 4 oz.currants, 2 oz. glace cherries)

• 6 tablespoons rum, brandy or sweet sherry• 8 oz. butter• 8 oz. brown sugar• 2 oz. self-raising flour• 1 oz. cornflour• ½ teaspoon bicarb, soda• 1 teaspoon almond essence• 2 tablespoons golden syrup• 4 eggs• 2 oz. almonds or walnuts (finely chopped)• 8 oz. plain flour• 2 teaspoons mixed spice• 1 teaspoon ground nutmeg

Wash, dry and chop the dried fruits at required,sprinkle with the spirits or sherry and stand aside for a few hours or overnight. Beat the butter, sugar, almond essence and golden syrup together until light and creamy, add the eggs gradually, beating well after each addition. Stir in half the fruit, almonds or walnuts and the sifted dry ingredients. Add the remainder of the fruit, almonds or walnuts and the dry ingredients. Spoon the mixture into prepared 7" round or 5" square cake tin and press down firmly. Place into a slow oven and cook for 3½-4 hours.

Preparation of tin: Line the tin with four thicknesses of paper (2 brown and 2 of white, or greaseproof). Care must be taken to mitre the corners well so that the cooked cake will be of even shape. Allow the paper to extend 2-3 inches above the tin.

Rum Balls

• 9 oz. cake crumbs (approx. 3 cups)• 2 tablespoons apricot jam (extra)• 3 tablespoons cocoa• 1 tablespoon rum• 3 tablespoons apricot jam• Chocolate sprinkles

Mix together cake crumbs cocoa, 3 tablespoons jam and rum until stiff paste is formed. Make into 26 balls. Warm the two tablespoons of jam with water and dip the balls into this mixture. Roll in chocolate sprinkles. Place in coloured foil cake containers.

Scotch Shortbread

• 7 oz. butter• ½ teaspoon vanilla• ⅓ cup castor sugar• 2¼ cups plain flour• ¼ cup ground rice

Cream butter and vanilla until light and fluffy. Gradually beat in sugar. Work in sifted dry ingredients. Knead well on a lightly floured surface until smooth. Press into lightly greased 7" round sandwich tins. Pinch edges, cut each round into eight triangles with sharp knife. Prick with fork. Bake in moderately slow oven 30 minutes, until very lightly browned. Cool in tins before turning out. When cold, dust with icing sugar.

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

Simnel Cake • ½ cup self-raising flour• 1½ cups plain flour• ½ teaspoon salt• 1 cup butter• 1½ cups light brown sugar• 4 eggs• 2 cups raisins• 2 cups sultanas• 2 cups currants• 1 cup mixed peel

Sift flour and salt. Cream butter and sugar, add eggs one at a time, beating in well. Add sifted flour and fruit alternately. Place half the mixture in an 8" pan lined on the bottom with paper. Place a layer of almond paste over the top, then remaining cake mixture.

Smooth the top and bake in oven at 150°C for 2¼-2½ hours. When cold brush the top of the cake with white of egg or jam and cover with almond paste. Brown under the griller for a few minutes and decorate with marzipan fruits.

Sponge • 4 eggs• 1¼ cups sugar• ⅔ cup plain flour• 1 tablespoon cornflour (heaped)• 1 level teaspoon cream of tartar• ½ level teaspoon bi-carb soda• 4 tablespoons milk

Separate egg whites from yolks, beat whites stiffly, add yolks, gradually adding sugar. Beat until thick. Fold in by hand the sifted flour, cornflour and cream of tartar. Boil milk, add soda and fold in.

Cook in gas oven 375°F for 20 minutes to half hour.

Spicy Apple Sauce Squares • ½ cup butter• 1 cup sugar• 1 egg• 1 teaspoon vanilla essence• 2 cups plain flour• 2 teaspoons bi-carb soda• ¾ teaspoon cinnamon• ¼ teaspoon nutmeg• 1½ cups apple puree• 1 cup coarsely chopped nuts• 1 cup raisins• Icing sugar

Cream butter and sugar, add egg and vanilla andbeat well.

Stir in sifted flour, soda and spices. Add apple puree, nuts and raisins. Place into greased lamington tin and bake at 180°C for 25 minutes.

When cool sprinkle with icing sugar and cut into squares.

Simple Cake • 1 cup self-raising flour• ¾ cup sugar• Pinch of salt

Place above in bowl.

Put 3 oz. soft butter in a large cup, break in 2 eggs and fill the remainder with milk Vanilla (or other flavoring). Add this to the dry ingredients and beat well. Bake in cake tin in moderate oven for approximately 30 minutes.

Sponge • 4 eggs• ¾ cup sugar• ½ cup cornflour• ½ cup custard powder• ½ teaspoon cream of tartar• ¼ teaspoon carb. soda

Beat eggs, gradually beat in sugar, fold in dry ingredients. Bake 20 minutes in a well-greased floured square or round tin in moderate oven. When cool, slice in half, fill with cream, sprinkle top wish castor sugar.

Stonehenge • 4 oz. castor sugar• 4 oz. butter• 4 oz. chopped dates• 3½ cups rice bubbles• 4-6 oz. cooking chocolate

Grease Swiss roll tin. Melt butter and sugar in asaucepan and add chopped dates. Remove from heat, stir in rice bubbles and then pour mixture into tin, pressing it evenly. Leave to cool.

Melt chocolate and pour over. Leave to cool and cut into fingers. Will keep if allowed.

Sultana Cake • ½ lb. butter• ½ lb. sugar• 5 eggs• 12 oz. plain flour• 2 oz. self-raising four• 1 lb. sultanas• 4 oz. almonds• 2 oz. brandy• Pinch of salt• Vanilla

Soak sultanas two hours in hot water; drain.Cream butter, sugar, add beaten eggs, then sultanas, almonds etc.

Bake 1¾ hours in moderate oven.

82 | Cakes, Biscuits, Slices and Breads

Scripture Cake

What to put in it:

1. ½ lb. Judges V, 25 2. ½ lb. Jeremiah VI, 20 3. 1 tablespoon 1 Samuel XIV, 25 4. 3 of Jeremiah XVII, 11 5. ½ lb. 1 Samuel XXX, 12 6. ½ lb. Nahum III, 12 (chopped) 7. ½ lb. 2 oz. Numbers XVII, 8 (blanched and chopped) 8. 1 lb. of Kings IV, 22 9. Season to taste with Chronicles IX, 9 10. A pinch of Leviticus II, 13 11. A teaspoon of Amos IV, 5 12. 3 tablespoons Judges IV, 19 the last clause. (N.B. Leaven is equal to rising or baking powder.)

Translation:

1. Butter 2. Sugar 3. Honey 4. Eggs 5. Raisins 6. Figs 7. Almonds 8. Flour 9. Spice 10. Salt 11. Baking powder 12. Milk

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.

Rest satisfied with doing well and leave others to talk of you as they will.

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

Torte • 2 8" sponges sliced in half• 1 pkt. Ockler custard• 1 pint milk• ½ lb. unsalted butter• 4 tablespoons sugar

Topping

• 1 cup rolled oats• 2 oz. butter• 1 heaped tablespoon brown sugar

Filling

Blackberry and apple or strawberries.

Make custard with 1 pint of milk, allow to cool.

Cream butter and sugar until white, gradually adding custard by spoonfuls until all blended. Arrange as follows; Layer of sponge, layer of Custard mixture, repeat. Lastly, cover the whole of the cake with custard mixture.

Melt butter, add brown sugar, then rolled oats and fry until golden brown. Allow to cool and place all over cake.

Variation; MOCHA. Half custard mixture; leave one half plain. Add to other half 1 teaspoon instant coffee powder and teaspoon of cocoa.

Victoria Sandwich • 1 cup butter• 1 cup castor sugar• 4 eggs• 2 tablespoons warm water• 2 cups plain flour• 2 teaspoons baking powder

Cream butter and sugar. Add the eggs one at atime, 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.

Place into two greased and floured 8" sandwich pans and bake at 180°C for 20 minutes. When cold, sandwich together with red jam and sift icing sugar over the top.

Zucchini Bread • 3 eggs• 2¼ cups castor sugar• 3 teaspoons vanilla• 1 cup oil• 2 cups zucchini (grated)• 3 cups plain flour• ¼ teaspoon baking powder• 1 teaspoon salt• 1 teaspoon bicarbonate of soda• 3 teaspoons cinnamon• 1 cup walnuts

Set oven temperature at moderate 180°C and linethe base of two 9"x 5"x 3" loaf tins with greaseproof paper. Lightly grease tins.

Beat eggs until light and foamy, add sugar, vanilla and oil. Beat until thick and mousse-like. Stir in the grated zucchini. Sift together the flour, baking powder, salt, soda and cinnamon. Fold this into the zucchini mixture with the roughly chopped walnuts. Pour into prepared tins and bake in a moderate oven for 1-1½ hours or until cooked when tested with a skewer. Cool on a wire rack.

NOTE; Use only tender fresh zucchini. If they are tiny young ones simply wash, top and tail, then grate on a fine grater, or you can chop them and puree in an electric blender. If zucchini are large, peel and seed before grating.

Beat egg, sugar and oil mixture until it becomes thick enough to leave a trail when poured from the spoon.

Jams

86 | Jams

Apricot Jam 1 lb. dried apricots, 3 pints of water. Leave

overnight. Bring to boil, boiling ½ hour. Add 3 lb. sugar, juice of 2 lemons. Boil until sets (test at half-hour).

Apricot Jam 4 lb. apricots, 4 lb. sugar, ¾ pint water.

Wipe fruit and remove stones. Put the water and half the sugar into preserving pan and bring to the boil. Cook five minutes. Do not stir after sugar is dissolved. Add prepared fruit, bring to the boil and cook gently for 20 minutes. Stir frequently. Add the rest of the sugar, stir until boiling and cook for about 10 minutes or until test is given.

Some of the kernels from the stones may be added 5 minutes before jam is cooked. Cool slightly, bottle, cover and label.

Usually apricot jam does not have a sti� consistency.

Blackberry Jam 4 lb. blackberries. Bring to boil, stirring

constantly.

Add 6 lb. sugar, juice 2 lemons. Boil until set (½ hour approximately).

Blackberry and Apple Jam 4 lb. blackberries, 1 lb. green apples, 4 lb. sugar.

Cut apples up roughly, cover with water and simmer until very soft. Rub through a sieve or strain through coarse muslin. Place blackberries and apple pulp in preserving pan, bring to the boil and cook for 20 minutes. Add sugar, stir until boiling and cook rapidly until test is given. Stir frequently. Cool slightly, bottle, cover and label.

Black Currant Jam

4 lb. black currents, 5 lb. sugar, 1¼ pints water.

Boil currants 15 minutes, add warmed sugar. Boil 30 minutes until set.

Carrot and Lemon Jam

4 large carrots, 4 large lemons, 11 cups water, 4 lb. sugar.

Peel and grate the carrots, slice lemons thinly. Place in bowl, add half water and stand overnight. Place in preserving pan and add remainder of water.

Simmer gently 1 hour until carrot and lemon are tender, add sugar, stir until dissolved. Bring to boil and boil at a steady pace until the jam will jell when tested.

Dried Apricot Jam

½ lb. dried apricots, 2 lb. sugar, 1 quart water, ½ oz. bitter almonds (if liked).

Cover apricots with boiling water in which 1 teaspoon of bi-carb soda has been dissolved. Soak for half an hour and rinse well in cold water to remove grit. Cover cleaned apricots with 1 quart water and sock overnight.

Place in preserving pan, bring to the boil and cook gently until apricots are tender. Add almonds when fruit is nearly cooked. Add sugar, bring to boil, stirring frequently, and cook until test is given. Cool slightly, bottle, cover and label. If preferred, 1 small pineapple may be diced and cooked with the apricots instead of the bitter almonds.

Fig Jam 1 lb. figs, grated rind and juice of ½ lemon, ¾ lb.

sugar, 6 tablespoons water.

Wipe figs with a damp cloth. Remove stalks and slice the figs. Add lemon rind and juice to the figs, cover with half the sugar. Stand overnight.

Boil remainder of the sugar, water and juice from socked fruit for 5 minutes. Add fruit, bring slowly to the boil, cook gently for approximately 30 minutes or until it is clear and gives the test.

During cooking remove scum containing seeds as it rises. Cool slightly, bottle, cover and label.

Gooseberry Jam 1 lb. gooseberries, 2 lb. sugar, 1 pint water.

Wash gooseberries, then top and tail them. Bring water and fruit to the boil, add half of the sugar, and stir until boiling. Cook for 5 minutes. Add rest of sugar, stir until boiling and cook until a good red colour. Give test. Cool slightly, bottle, cover and label.

Lemon and Melon Jam 4 lb. melon, 3 lemons.

Chop melon and slice lemon, discard pips. Place in bowl, cover with 11 cups water. Leave overnight, Boil for 1¼ hours, add 7½ lb. sugar. Stir until sugar dissolves. Boil for 1½ hours.

Melon, Lemon and Ginger Jam 3 lb. jam melon, 3 lb. sugar, grated rind and juice

of 1 lemon, 3 oz. preserved ginger.

Peel melon and cut into ¼" dice, removing the seeds. Cut ginger in ¼" dice. Add lemon rind and juice and ginger to the melon, cover with sugar and stand overnight. Place in preserving pan, stir until boiling and cook gently for about two hours. Test and cook longer if necessary. (Melon should be quite clear) Cool slightly, bottle, cover and label.

To be upset over what you don’t have is to waste what you do have.

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

Melon and Passionfruit Jam

3 lb. jam melon, 3½ lb. sugar, 12-18 passionfruit.

Peel melon and cut it into ¼" dice, removing seeds. Cover with half of the sugar and allow to stand overnight. Place in preserving pan, add the remainder of the sugar, stir until boiling. Cook gently for about 2 hours, when melon should be quite clear. Remove from heat and add passionfruit pulp. Stir in thoroughly. Cool slightly, bottle, cover and label.

Peach and Pineapple Jam

3 lb. peaches, 1 lb. pineapple, 3 lb. sugar.

The quantity of fruit mentioned refers to weight after fruit is prepared. Skin and stone the peaches and cut into small pieces. Cover these with, half the sugar and allow to stand overnight. Skin pineapple, being careful to remove the eyes and core. Cut into small Pieces. Place prepared peaches and pineapple in preserving pan and bring slowly to the boil. Boil steadily until fruit is cooked. Add the remainder of the sugar. Stir until dissolved, then boil rapidly until test is given. Cool slightly, bottle, cover and label.

Raspberry Jam

1 lb. raspberries, 1 lb. sugar.

Put raspberries in preserving pan, mash with wooden spoon and stir until pulp boils. Warm sugar and add to the boiling pulp. Continue stirring until mixture boils, cook for 3 minutes. Cool slightly, bottle, cover and label.

Pear Ginger Jam 4 lb. firm pears, 2 lemons, 3 lb. sugar, ½ lb.

preserved ginger.

Peel and core pears, cut into ½" dice. Cover with sugar and stand overnight. Wash lemons and slice them. If preferred, grate lemon rind and squeeze in juice (lemon pith does not become clear when cooked). Cut ginger into ¼" dice.

Place pears, sugar, prepared lemons and ginger in preserving pan, add 1 cup water if insufficient liquid, and cook gently until pears are tender and pink and test is given. Cool slightly, bottle, cover and label.

Quince Conserve 1 lb. quinces, ¾ lb. sugar, sufficient water to cover

quinces when diced.

Peel and core quinces, cut into 1" dice. Place in preserving pan and just cover with water. Bring to the boil and cook gently until tender and a deep pink colour. Add sugar, stir until dissolved and cook rapidly until test is obtained. Remove from heat and allow to become almost cold before bottling. This helps to prevent the fruit from rising in the syrup when jam a cold. Cover and label.

Strawberry Jam 2 lb. strawberries, 1 teaspoon tartaric acid, 3 lb.

sugar.

Remove calyx from strawberries. Place fruit and sugar in preserving pan and stir until boiling. Cook rapidly for 3 minutes. Add acid and boil for another 6 minutes.

Remove from heat and allow to become almost cold before bottling. This helps to prevent the fruit from rising in the syrup when the jam is cold. Cover and label.

Tomato-Passion-Apple Jam 1 lb. ripe red tomatoes, 6 passionfruit, 2 cooking

apples, 1 lemon, ½ pint water, 3½ lb. sugar.

Scald and peel tomatoes, cut up roughly. Place in a saucepan with peeled, cored and grated apples, add water. Boil gently until tender. Warm the sugar and add with lemon juice. Boil briskly 15 minutes, stirring occasionally. Add passionfruit pulp and continue cooking until a little jells in a chilled saucer. Bottle and seal while hot.

Sauces

90 | Sauces Most machines would last longer if it weren't for friction, so would most people.

Apple Sauce • ½ lb. cooking apples• 1 tablespoon sugar• 2 cloves• 2 tablespoons water

Wash apples and chop roughly. Placeingredients in saucepan and bring to the boil. Reduce heat and simmer until apple is cooked. Puree cooked apple mixture. Serve in small dish.

Cucumber Sauce Suitable for tongue, fresh or salted, and corned

beef; also cold fish loaves or mousse.

• ½ cup mayonnaise• ½ cup whipped cream• 1 tablespoon lemon juice• 1 cup finely diced, peeled and seeded

cucumber• 2 teaspoons chopped fresh dill or parsley• ¼ teaspoon salt

Combine mayonnaise, cream, lemon juice andsalt. Drain liquid from cucumber, then stir cucumber into sauce with dill. Serve chilled.

Horseradish Cream Serve with tongue, corned beef, Aberdeen

sausage or cold roast beef.

• 1 cup sour cream• ¼ cup lemon juice• 1 teaspoon salt• ½ teaspoon grated onion• 1-2 tablespoons bottled horseradish relish• pinch cayenne pepper

Combine all ingredients, beat with rotary beateruntil stiff.

Mint Sauce • 2 tablespoons washed, finely chopped mint

leaves• 2 tablespoons boiling water• 1 dessertspoon sugar• 2 tablespoons vinegar

Place mint and sugar in a basin, add boiling water and stir until sugar is dissolved. Add vinegar, cover and stand for 15 minutes.

Serve in sauce jug.

Sour Cherry Sauce Delicious with tongue or ham.

• ½ cup sugar• Dash of salt• 1 16 oz. tin pitted sour red cherries• 2 teaspoons cornflour, blended with a little

told water

Combine all ingredients. Cook and stir over low heat until syrup is thick and clear. Add few drops of red food colouring. Serve hot or cold. Makes 2 cups.

Spiced Mustard Sauce Suitable for corned beef and tongue.

• 2 tablespoons brown sugar• 3 tablespoons cider or white wine vinegar• 4 tablespoons oil• 1 teaspoon prepared english mustard• ½ teaspoon salt• ½ teaspoon black pepper• Pinch ground cloves or nutmeg

Mix all ingredients well together.

Tartare Sauce • 1 quantity mayonnaise• 1 teaspoon chopped gherkins• 1 teaspoon chopped capers• 1 teaspoon chopped parsley• ½ teaspoon sugar• 1 teaspoon tarragon vinegar

Combine ingredients. Serve as required.

Tomato Sauce • 1 lb. tomatoes• 1 medium onion chopped finely• Small pce. bacon or bacon bone• 1 teaspoon shortening• 1 teaspoon sugar• ¼ pint stock or water• 2 tablespoons cornflour• 1 teaspoon salt• 6 shakes pepper

Wash tomatoes and cut roughly. Melt shortening and fry onion until clear. Add tomato, bacon, stock, salt and pepper. Simmer ¾ hour.

Puree tomato mixture. Blend cornflour in saucepan with 2 tablespoons water and pour pureed mixture over. Bring to boil, simmer 1 minute, stirring continuously. Serve as required.

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

Foundation White Sauce Serves four.

• 1 oz. butter• 2 tablespoons flour• ½ teaspoon salt• 6 shakes pepper• ½ pint liquid (milk, milk and stock or milk

and vegetable water)

Melt butter in saucepan and remove from heat. Add flour and stir with a wooden spoon until mixture is smooth. Cook slowly for 1 minute, stirring continuously. Remove from heat. Add all the liquid at once if cold, gradually if hot, and stir until smooth. Return to heat, stir until boiling. Stir for 1 minute after reducing heat. Flavour with salt and pepper.

Variations

Anchovy Sauce:

To foundation sauce add 1 dessertspoon anchovy essence and teaspoon lemon juice.

Caper Sauce:

To foundation sauce add 1 tablespoon chopped capers.

Cheese Sauce:

To foundation sauce add 3 tablespoon finely grated tasty cheese and ¼ teaspoon mustard.

Curry Sauce:

To foundation sauce add 1 teaspoon curry powder and ½ teaspoon lemon juice.

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.

Chutneys, Etc.

94 | Chutneys, Etc. The big problem with the world is that everyone is fixing the blame and not the problem.

Beetroot Chutney Put through a mincer:

• 2 lb. peeled raw beetroot• 1½ lb. onions

Put in a Pot:

• 1 teaspoon curry powder• 1½ lb. sugar• 1 dessertspoon salt

Cover with vinegar and cook 20 minutes, thicken with 1 tablespoon cornflour mixed with vinegar. Allow to simmer about 5 minutes.

Cucumber Pickles • 2 lb. cucumbers• 1 lb. onions• 2 lb. apples• 1 lb. sugar• 1 tablespoon mustard• 1 tablespoon plain flour• A few cloves, allspice and peppercorns (a

tablespoon in all)• ½ oz. turmeric

Peel and dice cucumbers, apples and onions. Sprinkle with a handful of salt. Leave overnight.

Drain off liquid and cover with vinegar and boil for 15 minutes. Mix flour, mustard and turmeric with a little vinegar and add with sugar to the mixture. Put spices in bag and boil all together for ½ hour.

Farm-House Lemon Butter • 2 oz. butter• 1 cup sugar• 2 eggs• 2 lemons• Grated rind 1 lemon

Mix together butter and sugar, add the well-beaten eggs, lemon juice and rind. Place in top of double saucepan. Cook over medium heat, stirring all the time until mixture becomes smooth and thick. Bottle into clean jars and seal. Makes 1 pint.

Fruit Chutney • 1 lb. ripe tomatoes• 1 lb. apples• ½ lb. onions• ½ lb. sultanas• 1½ lb. sugar• 1 tablespoon salt• 1 dessertspoon allspice• 3 cups vinegar

Peel tomatoes and cut onions finely. Put allspicein a muslin bag. Put all in a pan and boil for 1 to 1½ hours.

Green Tomato Chutney • 6 lb. green tomatoes• 1½ lb. onions• 1½ lb. cooking apples• ½ lb. sultanas• 2 level tablespoons salt• 2 cups firmly packed brown sugar• Piece green root ginger• 1 tablespoon allspice berries• 6 whole cloves• 1 tablespoon peppercorns• 5 cups vinegar• 1 level tablespoon turmeric• 2 level tablespoons flour

Chop the tomatoes and place in preserving panwith the peeled and chopped onion and apples. Add the sultanas, salt, sugar, scraped and bruised ginger which has been tied in a piece of muslin with the whole spices. Add four cups of the vinegar and cook for two hours, stirring occasionally. Remove the bag

of spices. Blend mustard, turmeric and flour with the remaining vinegar. Add to the chutney and stir until boiling. Simmer a further 30 minutes or until chutney is a good consistency. Bottle and seal.

Mixed Vegetable Mustard Pickles Two colanders, any mixed vegetables such as

cauliflower, onions, green tomatoes, celery or cucumber. Cut vegetables into small pieces and soak overnight in brine - 4 oz. salt. 2 quarts water. Drain. Cover with weak vinegar and water and boil until tender. Drain.

In a separate saucepan prepare the mustard mixture.

• 1 quart vinegar• 2 oz. mustard• 2 cups sugar• 4 tablespoons flour• 2 level teaspoons turmeric

Bring vinegar to boil and add dry ingredients.Now boil the vegetables in this mixture for a few minutes.

Sweet Cauliflower Pickles • 2 lb. onions• 2 lb. cauliflower• 2 lb. sugar• 1½ cups plain flour• 4 oz. salt• 2 tablespoons mustard• 1 teaspoon curry powder• 2 quarts vinegar• 1 tablespoon turmeric• 1 teaspoon allspice (in bag)• ½ teaspoon cayenne pepper

Cut cauliflower and onions up, sprinkle with saltand stand overnight. Next day drain off any liquid; put vinegar, sugar and allspice on to boil, then put cauliflower and onions in and cook until tender. Add

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

other ingredients all mixed together to a thin paste with cold water. Cook for ten minutes, then take off the bottle.

Pickled Beef Solution

• 1½ lb. common salt• 6-8 oz. brown sugar• 1 oz. saltpetre (obtainable at chemist)• 1 gallon water

Rub meat with a little extra common salt, standfor 12 hours. Rub off salt.

Put all ingredients into a large boiler, bring to boil. Allow to boil for 20 minutes. Skim carefully, strain and use when cold.

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.

Combine all the ingredients, stir over, heat until sugar dissolves. Boil for 5 minutes, simmer for minutes. Pour over vegetables and seal.

Pickled Onions • ¼ cup salt• ¼ cup sugar• 3 lb. small onions• Whole cloves• 2 pints white vinegar (approx.)

Combine salt and sugar in bowl. Peel onions, rollin sugar mixture. Put coated onions in two large sterilised jars. Add two tablespoons sugar mixture to each jar. Cover onions with vinegar, add 10 whole cloves to each jar. Seal jars tightly, shake occasionally to dissolve sugar and salt. Stand two weeks before eating.

Lollies

98 | Lollies Nothing in the world is difficult to do as gracefully getting off your high horse.

After-Dinner Mints • 4 oz. cream cheese• 1 lb. icing sugar• 1-2 teaspoons peppermint essence• 3 oz. copha• ½ cup drinking chocolate

Soften cream cheese and beat in icing sugar.Add essence and knead well. Roll into balls, flatten and leave in refrigerator to dry for 15-30 minutes.

Cover with the melted copha and drinking chocolate. Leave in freezer or fridge to Set.

Almond Brittle • 2 cups sugar• 1 cup water• 1 teaspoon vanilla• 4 oz. slivered almonds

Place sugar and water in pan, stir over low heat until ala sugar has dissolved. Bring to boil, boil uncovered 5 minutes or until toffee is light golden brown. Add almonds and vanilla, continue cooking until toffee is dark golden brown. Do not stir.

Pour mixture onto well-greased oven tray. When cold, break into pieces. Store in air-tight container.

Apricot Candy Roll • 4 oz. dried apricots• ½ cup water• ¾ cup blanched chopped almonds• 1 teaspoon grated lemon rind• 1 teaspoon lemon juice• 1 teaspoon orange juice• ½ cup honey• 1 cup skim milk powder• 1 tablespoon wheat germ• ½ cup sultanas• ½ cup coconut• Extra coconut

Chop apricots, combine with water and honey in saucepan. Simmer 10 minutes or until tender; do not drain. Add remaining ingredients, except extra coconut. Mix well.

Divide mixture into three, shape each into a roll 6" long. Roll in extra coconut; refrigerate two hours before slicing.

Buttered Brazil Nuts

• 2 cups sugar• ½ cup water• 1 tablespoon liquid glucose• 1 oz. butter• 2 tablespoons rum• 8 oz. shelled brazil nuts

Place sugar, water and glucose into saucepan, stir over low heat until sugar dissolves. Bring to boil, boil steadily to 112°C or when a small quantity of syrup, dropped into cold water, moulds easily with the fingers into a soft ball; add butter and rum.

Boil again until mixture is light golden brown. Remove from heat, drop in nuts; lift nuts out one at a time, place on greased oven slide to set.

Butterscotch

• 2 cups sugar• ⅓ cup water• ⅔ cup liquid glucose• 4 oz. butter• 1 teaspoon lemon essence• ½ teaspoon salt

Combine sugar, water and glucose in heavy saucepan, stir over low heat until sugar is dissolved. Bring to boil, reduce heat until very low (mixture will still boil), boil 8 to 10 minutes or to 150°C on sweets thermometer; mixture should be light golden brown.

Remove from heat, add remaining ingredients, stir until well blended. Pour into lightly-greased 7" X 11" lamington tin, Mark into squares while still hot.

Caramel Peanut Popcorn • ½ cup popping corn• 2 tablespoons oil• 4 oz. butter• 2 tablespoons honey• ¾ cup sugar• ½ cup peanuts

Heat oil in large saucepan or frypan; add corn,place lid on pan, shake pan continually until popping ceases. Place popcorn into large bowl.

Combine honey, sugar and butter in separate pan, stir over low heat until sugar dissolves; bring to boil, boil uncovered 5 minutes.

Remove from heat, add peanuts to syrup, then pour over popped corn; mix until corn in well coated. Pour quickly on to greased oven trays; cool.

Choc-Coated Orange Peel • 4 oranges• 2 cups water• 1 teaspoon salt• 1¼ cups water (extra)• 1 lb. sugar• 4 oz. castor sugar• 4 oz. dark chocolate

Cut fruit in half, remove rinds carefully. If whitepith is thick, remove a little but retain enough to keep rinds firm and in shape. Cut rinds into ½" strips, place in bowl.

Dissolve the salt in the two cups water, pour over rinds. Stand 48 hours. Drain, put in saucepan, add enough fresh water to cover. Boil gently until tender but not broken, about 20 minutes. Remove from heat, drain, place rinds in bowl.

Love, like the basket of loaves and fishes, isn't enough until you give it away. Lollies | 99

Place sugar and extra water in pan, stir over low heat until sugar is dissolved; bring to boil, reduce heat, simmer 5 minutes. Pour syrup over the rinds. Cover, stand 24 hours. Place rinds and syrup in saucepan, bring to boil, boil until the rinds are transparent, about 15 minutes. Strain syrup off, sprinkle castor sugar over rinds. Spread rinds out on oven tray, place in slow oven to dry. After about 30 minutes turn oven off, leave rinds in oven until completely dry and cool. These sugared rinds are delicious to eat now, or they can be coated in chocolate.

Melt chopped chocolate in top of double saucepan, over simmering water. When chocolate is melted, remove from heat. Dip orange stripes into chocolate, drain off excess chocolate. Place on aluminium foil to set.

Coconut Ice

• 4 cups sugar• 1 cup milk• 2 tablespoons liquid glucose• 8 oz. coconut• Pink food colouring

Place sugar, milk and glucose into a saucepan, stir over low heat until sugar has dissolved. Bring to boil, boil steadily to 112°C or until a small amount, when dropped into cold water, forms a soft ball when rolled between the fingers.

Remove from, heat, divide mixture between 2 bowls add half of coconut to each bowl. Stir first mixture until thick and creamy, press into greased and greased-paper-lined 8" slab tin.

Colour remaining mixture pink with food colouring, beat until thick and creamy, press on to white mixture. When cold, remove coconut ice from tin, cut into squares.

Creamy Coconut Ice • 1 oz. icing sugar• 8 oz. coconut• 2 egg whites• 4 oz. white vegetable shortening• Pink food colouring• 1 teaspoon vanilla

Sift icing sugar into bowl, add coconut, mix well. Make a well in centre, add lightly-beaten egg whites and vanilla. Melt shortening over low heat, add to coconut mixture, stir well with wooden spoon. Divide mixture in half, colour one half pink with food colouring. Press white half evenly over base of greased and greased-paper-lined 3" x 10" bar tin, press pink half evenly over white. When set, remove from tin. Cut into squares.

Honey and Date Squares • 3 oz. butter• 1 cup honey• 1 cup rice bubbles• 4 oz. walnuts• 4 oz. dates

Place butter and honey into pan, stir over low heat until butter melts. Bring to boil; boil uncovered 5 minutes. Place rice bubbles, chopped walnuts and chopped dates into bowl, add honey mixture; mix well. Spread mixture into greased and greased-paper-lined 8" square slab tin. Refrigerate until firm; cut into squares for serving.

Honeycomb • ⅓ cup golden syrup• ⅓ cup honey• ⅓ cup water• 1½ cups sugar• 2 teaspoons bi-carb. soda

Combine sugar, golden syrup, honey and water in saucepan and using a wooden spoon, stir constantly over low heat until sugar is dissolved. Put sweets thermometer in mixture, increase heat, boil to exactly 132°C. Reduce heat as low as possible and maintain this 132°C temperature for exactly 15 minutes. It is important that this heat does not fluctuate - increasing or decreasing. If using a gas stove, a heatproof mat placed under the saucepan once the 132°C heat is obtained, will help in keeping temperature consistent. If heat starts to rise above this, remove pan from heat occasionally to reduce temperature.

After 15 minutes has expired, remove pan from heat, remove sweets thermometer, allow bubbles to subside. Using a wooden spoon quickly beat in finely-sifted soda, pour immediately into large greased baking dish. When cold, remove from tin, break into pieces.

Marshmallow Cups • 2 cups sugar• 2 cups water• 1 tablespoon gelatine

Boil together 3 minutes, when cool addcolouring and beat until thick. Spoon into ice block cones and sprinkle with hundreds and thousands. Makes approximately 2 dozen.

Peanut Crunch • ½ lb. shelled peanuts• ½ lb. castor sugar

Place sugar into a thick saucepan. Stir over a lowheat until liquid and a clear golden brown. Put peanuts into a well-greased tin. Pour syrup over nuts and allow to cool.

100 | Lollies Life is like a grapefruit, there's more to it than meets the eye.

Toasted Coconut Marshmallows • 4 tablespoons gelatine• 1 cup cold water• 4 cups sugar• 2 cups boiling water• 2 teaspoons vanilla• 2 teaspoons lemon juice• 8 oz. coconut

Sprinkle gelatine over cold water. Place sugarand boiling water into large saucepan, stir over low heat until sugar is dissolved, bring to boil. Add gelatine mixture; boil steadily, uncovered, 20 minutes. Allow to cool to lukewarm.

Pour into large bowl of electric mixer, add vanilla and lemon juice. Beat on high speed of electric mixer until very thick and white. Pour into two deep 8" square cake tins which have been rinsed out with cold water. Allow to set.

Cut marshmallows into squares with wetted knife, then toss in toasted coconut.

To toast coconut: Place coconut in heavy pan, stir with wooden spoon over moderate heat until coconut is light golden brown. Remove from pan immediately or coconut will continue to cook in hear of pan.

Toffee • 1 tin condensed milk• 2 tablespoons golden syrup• 1 cup sugar• 3 oz. butter• Almond essence• Vanilla essence

Melt butter, add sugar and golden syrup; stiruntil boiling.

Add condensed milk and boil for 15 minutes, stirring all the time. Add essences, set in greased dish.

Toffee Apples • 2 cup white sugar• 4 tablespoons boiling water• 2 tablespoons vinegar• Few drops cochineal• 15 small apples• 8 skewers

Place in large saucepan the sugar, water,vinegar, cochineal. Cook at high temperature for 20-30 minutes. Place washed apples on skewers, dip in toffee, place on buttered baking sheet to set.

White Christmas • 8 oz. solid while vegetable shortening• 3 cups rice bubbles• 1 cup coconut• ¾ cup icing sugar• 1 cup powdered milk• ¼ cup sultanas• 1 oz. mixed peel• 1 oz. preserved ginger• 1 oz. glace apricots• 1 oz. glace pineapple• 1 oz. glace cherries

Melt chopped white vegetable, shortening overgentle heat. Combine rice bubbles, coconut, sifted icing sugar, powdered milk and chopped fruits. Mix well. Add melted shortening and mix thoroughly.

Press mixture into lightly greased and paper-lined 11" x 7" lamington tin. Refrigerate until firm; cut into bars for serving.

NOTE: For a more economical confection, 1 cup of mixed fruit can replace the glace fruit and sultanas in above recipe.

Miscellaneous

102 | Miscellaneous The nearer we get to God by grace, the more we feel the distance to God by nature.

Coffee

• 3 lb. F.C. powdered milk• 8 oz. coffee• 8 cups cold water• 1 teaspoon salt

Cumquat Brandy

• 2 lb. cumquats• 2 lb. sugar• 1 bottle brandy (26 oz.)

Wash fruit and prick all over with a hat pin. Cover with sugar, then brandy. Shake thoroughly, then shake once a day until dissolved.

Leave six months.

Frosted Grapes

For 8 oz. fruit you will need 1 egg white, 3 tablespoons castor sugar.

Prepare grapes in small bunches, wash and dry thoroughly.

Beat egg white with a fork, do not attempt to make it white and frothy.

Dip grapes in egg white, then in sugar, leave to dry in a warm place for several hours.

Other fruits such as Strawberries, cherries, apricots, red and black currants may be done in the same way.

Fruit Cup • 1 lge. bottle dry ginger• 1 lge. bottle ginger ale• 2 lge. bottles lemonade• 1 small bottle Black Tulip• 1 bottle fruit cup cordial• 1 lge. can pineapple juice• 1 tin crushed pineapple• 5 passionfruit• 4 cups cold black tea• Ice cubes

Mix all together, add chopped bananas,strawberries and mint leaves. Serves 20.

Granola • 5 cups oatmeal• 1 cup sesame seed• 1 cup sunflower seed• 1 cup chopped almonds• 1 cup sultanas• 1 cup lecithin• 1 cup coconut• Optional extras: Wheat germ, dried apple,

etc.

Bake all ingredients (except lecithin and sultanas) in a moderate oven for approximately 15-20 minutes. Be careful that the coconut does not burn.

Iced Coffee • 1 pint cold strong coffee• Cracked ice• ¼ pint cream• ½ pint milk

Put coffee, cream, milk into shaker add crackedice and stir well.

Serve in glasses topped with sweetened cream.

Muesli • 1 lb. rolled oats• 6 oz. lecithin meal• 6 oz. crushed nuts• 4 oz. sultanas• 6 oz. chopped dried fruit (apricots, pears,

apples, etc.)• 4 tablespoons weetharts

Place all in a jar and shake well. No mixingrequired.

Will keep indefinitely.

Wool Mix • 4 cups Lux• 1 cup methylated spirit• 1 small bottle of eucalyptus

Mix all together and keep in airtight container.When required, dissolve 2 tablespoons in dish of warm water, soak garment for a few minutes. Squeeze gently. Hang on line. Do not rinse.

Handy Hints

104 | Handy Hints

SANDWICHES: When making tomato sandwiches sprinkle salt on bread first. then butter. Slops bread going soggy.

SELF-RAISING FLOUR; 2 lb. plain flour, 1 oz. cream of tartar, ½ oz. soda. Stir all ingredients together three times.

HARD-BOILED EGGS: When using hard-boiled eggs for salads, crack the shell and leave in cold water until wanted and they will not discolour or smell.

BOILED CORNED MEAT; Add tablespoon of treacle to the water when boiling corned beef or ham. It imparts a novel flavor to the meat which if left in the pot until cold, remains moist and tender.

To clean stains from coffee mugs, place 2 teaspoon of Steradent powder in mug, fill with hot water, leave for a few minutes and stains will disappear.

FOR SORE THROATS: ½ pint vinegar, ½ pint water, 1 tablespoon salt, 1 teaspoon cayenne. Simmer 10 minutes, then strain. 1 teaspoon every hour, then every 2 or 3 hours. Gargle it before drinking. (Has never failed.)

FOR COLDS: 4 brown onions (peeled and sliced). Sprinkle each layer with sugar, cover, leave until juice comes out. Drink juice as required.

Insert slivers of garlic or sprigs of rosemary into small cuts made in leg or shoulder before roasting.

Always soak dried herbs in a little warm milk for 5 minutes before using.

Add 1 teaspoon brandy to about-to-be-cooked hamburger mix.

Tuck small ice cube into about-to-be-cooked hamburgers. Ice keeps hamburger moist and juicy.

When saucepans become burnt fill with water and add two tablespoons salt, leave to stand overnight. Will then be very easy to clean.

To keep mixing bowls from sliding when beating mixes, stand bowl on wrung-out kitchen sponge.

A pinch of sugar added to vegetables gives them a fresher taste and flavour.

To keep a sponges or cakes fresh for a longer period of time, place a few slices of bread into the same to container. This can also be done for biscuits.

Useful hints for 2 crust pie

When making pastry with self-raising flour bake 50°F less than when using plain flour. Plain flour pastry shell bake at 450°F (hot oven). Self-raising flour pastry shell bake at 400°F (moderately hot oven).

Do NOT grease pie pan.

Bake pie on first rung of oven whether using gas, electric, etc.

Pastry for pie crust

Mix together 2 cups self-raising flour, 1 teaspoon salt. Cut in ⅔ cup shortening (use lard or lard and butter). Sprinkle with 4 to 6 tablespoons water. Work well, gather together and press dough into ball. Divide in half. Roll until one-eighth inch thick. Ease into an ungreased pie pan.

If you must have sin - have cinnamon toast.

Soak bananas in cold water overnight and they will not go black for sandwiches next day.

To preserve passionfruit pulp, 1 cup sugar, 1 Aspro. Mix all together and put in screw top jars.

To keep lemons a long time, rub over with egg white and leave to dry.

To remove rust from cloths, boil in solution of 2 tablespoons cream of tartar to a quart of water and rinse.

Rub grass strains with methylated spirit; also use spirit to remove biro, carbon, sealing wax or varnish marks.

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

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