chop the peel finely. Boil it in water until tender, then add. the juice of the orange and the sugar, and boil all together until it begins to thicken. Put this with the bread and suet and mix well, then place in a greased basin and steam for 2 hours. When done, turn out the pudding, and serve _with custard made with custard powder. Marmalade may be used in place of the orange and sugar. Mince Meat Materials.—2 oz. chopped suet, 4 oz. chopped apples, fried in a little fat, the apple peels, 2 oz. baked parsnip, 2 oz. beetroot jam, 5 oz. mixed fruit, or currants, raisins and dates (elderberry flowers will give the raisin flavour), the boiled peel of a lemon, the boiled peel of an orange. Pass all these through a mincer and then add—a few drops of caramel, almond essence to taste, the juice of the orange and lemon, } oz. ground _ ginger, } oz. ground cinnamon, } oz. ground clove, +, oz. ground nutmeg.✪ Mince Meat Mix all together and press in a jar for one day before use. Baked beetroot cut into small dia- monds may be used instead of sultana raisins. a | 900 THE VICTORY COOKERY BOOK War Christmas Pudding : Materials —2 oz. chopped suet, 4 02. apples, chopped and fried in a little fat, the peels of the apples chopped finely, 2 oz. bo ? , baked parsnip, 2 oz. beetroot jam, 2 oz. — currants, 2 oz. stoned raisins, 1 oz. dates, 1 lemon (of which the juice is removed to be mixed in the pudding), boiled in water till tender. Pass all the above ingredients through a mincing-machine and add— 4 oz. ground ginger, + oz. ground cinnamon, 4 oz. ground clove, 4 oz. ground nutmeg, a few drops of almond essence, 4 oz. prepared flour (half rice, half standard)✪ War Christmas Pudding. When mixed, put into a greased basin and steam for 4 hours. | Potato Gnocchi and Raisin Flan Materials.—Potato pie crust (see p. 181), 1 Ib. stoned raisins, 4 pint water, 1 table- spoonful syrup, a little spice or lemon rind, 4 Ib. potato gnocchi✪ Potato Gnocchi and Raisin Flan (see p. 187). Method.—Line a tin plate with potato pie crust. Boil the raisins in water, add the syrup and a little spice or lemon rind. Prepare the potato gnocchi and cook these with the raisins for 10 to 15 minutes. Let PASTRY AND SWEETS 201 cool. Fill the plate with this mixture, wet - the edges, roll out part of the paste and cut into strips. Arrange these trellis fashion over the gnocchi preparation and bake in a hot oven. Serve hot. Potato Lemon Pudding Materials—1 lb. baked potatoes, 2 02. sugar or syrup, the grated rind of a lemon, 2 dried eggs, 4 oz. prepared flour, 1 gill of milk, custard sauce✪ Potato Lemon Pudding. Method.—Take the pulp of the potatoes, mix with the other ingredients. Grease a pudding basin, fill in the mixture and steam for at least 2 hours. Serve with custard sauce (see p. 46). Pad CHAPTER VIII EGG DISHES a 203 One may suffer in health from over-feeding quite as much as from under-feeding. a CHAPTER VIII EGG DISHES To Prepare Dried Eggs PREPARE according to directions on the box. The Use of Dried Eggs These may be used in the same manner as whole fresh eggs. Egg Turnovers Method.—Prepare short paste (see p. 188), fill with scrambled eggs, and shape as turn- overs. Bake ina hot oven. Other material may be added, such as cooked flaked fish, _ chopped nuts, cooked chopped potato, grated _ cheese, herbs, ete. Serve hot or cold. Poached Eggs Jardiniére Materials. —A few mixed vegetables 205 206 THE VICTORY COOKERY BOOK (cooked), sufficient white sauce to cream — or bind (see p. 41), eggs. q : Method.—Cook the vegetables as directed — for stock (see p. 20); drain well. Dry over | the fire and add sufficient white sauce to | bind. Place in a dish, and arrange the poached eggs on the vegetables. Egg Aurora Materials —2 hard-boiled eggs, white sauce and tomato sauce in equal quantities, © breadcrumbs or chopped yolk of hard-boiled — egg.

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chop the peel finely. Boil it in water until tender, then add. the juice of the orange and the sugar, and boil all together until it begins to thicken. Put this with the bread and suet and mix well, then place in a greased basin and steam for 2 hours. When done, turn out the pudding, and serve _with custard made with custard powder. Marmalade may be used in place of the orange and sugar. Mince Meat Materials.—2 oz. chopped suet, 4 oz. chopped apples, fried in a little fat, the apple peels, 2 oz. baked parsnip, 2 oz. beetroot jam, 5 oz. mixed fruit, or currants, raisins and dates (elderberry flowers will give the raisin flavour), the boiled peel of a lemon, the boiled peel of an orange. Pass all these through a mincer and then add—a few drops of caramel, almond essence to taste, the juice of the orange and lemon, } oz. ground _ ginger, } oz. ground cinnamon, } oz. ground clove, +, oz. ground nutmeg. Mix all together and press in a jar for one day before use. Baked beetroot cut into small dia- monds may be used instead of sultana raisins. a | 900 THE VICTORY COOKERY BOOK War Christmas Pudding : Materials —2 oz. chopped suet, 4 02. apples, chopped and fried in a little fat, the peels of the apples chopped finely, 2 oz. bo ? , baked parsnip, 2 oz. beetroot jam, 2 oz. — currants, 2 oz. stoned raisins, 1 oz. dates, 1 lemon (of which the juice is removed to be mixed in the pudding), boiled in water till tender. Pass all the above ingredients through a mincing-machine and add— 4 oz. ground ginger, + oz. ground cinnamon, 4 oz. ground clove, 4 oz. ground nutmeg, a few drops of almond essence, 4 oz. prepared flour (half rice, half standard). When mixed, put into a greased basin and steam for 4 hours. | Potato Gnocchi and Raisin Flan Materials.—Potato pie crust (see p. 181), 1 Ib. stoned raisins, 4 pint water, 1 table- spoonful syrup, a little spice or lemon rind, 4 Ib. potato gnocchi (see p. 187). Method.—Line a tin plate with potato pie crust. Boil the raisins in water, add the syrup and a little spice or lemon rind. Prepare the potato gnocchi and cook these with the raisins for 10 to 15 minutes. Let PASTRY AND SWEETS 201 cool. Fill the plate with this mixture, wet - the edges, roll out part of the paste and cut into strips. Arrange these trellis fashion over the gnocchi preparation and bake in a hot oven. Serve hot. Potato Lemon Pudding Materials—1 lb. baked potatoes, 2 02. sugar or syrup, the grated rind of a lemon, 2 dried eggs, 4 oz. prepared flour, 1 gill of milk, custard sauce. Method.—Take the pulp of the potatoes, mix with the other ingredients. Grease a pudding basin, fill in the mixture and steam for at least 2 hours. Serve with custard sauce (see p. 46). Pad CHAPTER VIII EGG DISHES a 203 One may suffer in health from over-feeding quite as much as from under-feeding. a CHAPTER VIII EGG DISHES To Prepare Dried Eggs PREPARE according to directions on the box. The Use of Dried Eggs These may be used in the same manner as whole fresh eggs. Egg Turnovers Method.—Prepare short paste (see p. 188), fill with scrambled eggs, and shape as turn- overs. Bake ina hot oven. Other material may be added, such as cooked flaked fish, _ chopped nuts, cooked chopped potato, grated _ cheese, herbs, ete. Serve hot or cold. Poached Eggs Jardiniére Materials. —A few mixed vegetables 205 206 THE VICTORY COOKERY BOOK (cooked), sufficient white sauce to cream — or bind (see p. 41), eggs. q : Method.—Cook the vegetables as directed — for stock (see p. 20); drain well. Dry over | the fire and add sufficient white sauce to | bind. Place in a dish, and arrange the poached eggs on the vegetables. Egg Aurora Materials —2 hard-boiled eggs, white sauce and tomato sauce in equal quantities, © breadcrumbs or chopped yolk of hard-boiled — egg.

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