The victory cookery book

Materials.—1 orange, half a lemon, 2 oz. tapioca or 4 oz. agar-agar (a vegetable gelatine), 4 oz. sugar, colouring. Method.—Cut the rinds of the orange and lemon, shred finely, place in cold water, and bring to the boil. Strain the water off, and cover with fresh water and boil until tender. Soak the tapioca or agar-agar until soit, add to the shredded peel, and make up to ? of a pint. Now add the sugar and juice of the fruit, bring to the boil, and cook till three-quarters of the original quantity is left, then pour into a dry, warm jar at — once to set. Marmalade—2 Materials.—1 orange, 1 lemon, 8 oz. grated carrot, 2 oz. soaked tapioca, 8 oz. 230 THE VICTORY COOKERY BOOK sugar, almond essence to taste, colour — | cochineal or caramel. | Method.—Boil the skins of the orange and © lemon in water for 5 minutes, then remove — the water and add fresh. Then boil the | skins until tender; remove the greater ) part of the pith of the skins, shred the re- mainder, place in a preserving-pan with the | red part only of the grated carrot. Add | the tapioca (soaked overnight for at least | 12 hours) and sugar, bring to the boil, | skim, cover with a lid, and simmer for 80 to | 40 minutes. Add a few drops of almond | essence to taste, and pour into hot jars. | This should produce 2 lb. of preserve. Potato Cheese Materials.—1 lb. mashed potato, 2 oz. fat, 2 oz. rinds of cheese grated finely or chopped, | 1 oz. salt, cayenne (as much as will lie on a sixpence), 1 gill of milk, 4 oz. potato flour, 1 oz. milk powder, 1 teaspoonful of | mustard, colouring. | a | Method.-Work all the ingredients well together, place over the fire and stir until boiling hot. Place in a muslin in a basin | with a saucer or small plate on the top. SUNDRIES 231 When cold, take out of the basin and keep for one week before use. This will cut like cheddar cheese. Crushed with a fork and with a little white sauce added, it forms a creamy mixture which makes excellent rarebits when spread on polenta or toast and baked until just browned in a fairly hot oven or under the gas grill. ‘Maize Crumbs Materials —i pint of water, 4 oz. of salt, 4 lb. maize semolina, 5 oz. rice flour. Method.—Boil the water and salt, add the maize, then stir, and keep over the fire till all the moisture is absorbed. Turn out on a pastry-board and allow to cool. Mix with the rice, flour and crumb all; when quite free grain from grain, pass through a coarse sieve or colander. Three-quarters fill a cocoa tin loosely with the crumbs, cover with a muslin and the lid, then place in boiling water, or steam for ? of an hour. Remove the lid, turn out the contents on a sieve, lightly break up and pass without pressure through the sieve again. These will keep any time. If they are too dry after a while, moisten 932 THE VICTORY COOKERY BOOK with water and rub between the hands to make them like fresh crumbs. Savoury Spice Materials.—1 oz. thyme flower only, 1 oz. bay leaves, } oz. dried parsley, 1 oz. pepper- a corns, 4 oz. allspice, 4 oz. nutmeg, 3 OZ. clove, + oz. ginger. Method.—Dry and crush all the above ingredients, then pass through a sieve or me. mill, place in a tin, and use as directed. oz. of the above spice added to 1 Ib. of ane salt forms prepared salt for Bree force meat, sausages, etc. Spiced Sauce Materials —4 oz. shallot and onion chopped finely, 1 gill mushroom ketchup, 4 gill golden syrup or treacle or brown sugar, 1 gill anchovy sauce, 1 quart vinegar, 1 clove of garlic, 16 allspice and 8 cloves powdered, 2 teaspoonfuls of mixed spice, 1 teaspoonful ground ginger, 1 teaspoonful mustard, cayenne pepper. Bottle the whole, shake occasionally. Use 14 days after bottling. | | I SUNDRIES 233 Extract of Fat and Gelatine from Bones