The doctors' cookery book

(5) FRUIT AND VEGETABLES—If you have any money to spare for more food, please spend it on fresh green vegetables, tomatoes, and fruits, especially oranges. (6) DAILY MEALS—The menus are for the two main meals of the day—dinner, and high tea or supper. Details for breakfast are not given, but ample food for this meal, and for adding to other meals, will be left over when you have put aside from your purchases the quantities laid down in the recipes. (7) MEN US—Recipes are given on pages 4—45 for 21 different daily menus. On the left-hand pages you will find the day’s dishes named and illustrated with actual photographs, on the right-hand pages full particulars of quantities and methods. A complete index to recipes is on the inside of the back cover. (8) HOMELY MEAS URES—For ready reference a useful table is given on page 48, with the right proportions of your ingredients for pastry, batter, milk puddings, etc. If you haven’t much experience, the hints on page 47 will be helpful. : fe RECIPES FOR SUNDAY oO a ROAST BEEF 5 lb. ribs of beef (imported) . Wash (or wipe) meat. If frozen, leave until quite thawed before cooking. . Bake in a tin in a good oven for 14 hours (4 hour per lb. and } hour over should be allowed for beef). . Baste during cooking. . When cooked, put the meat on to a hot dish. Pour off the dripping carefully, leaving 1 tablespoonful in the tin. Mix in 1 tablespoonful of flour, and ? pt potato water. Boil well. Add pepper and salt and serve. YORKSHIRE PUDDING 4 oz. flour 1 egg 1 pt. water (slightly less) 4 pt. milk Salt Dripping from the joint 1. Put flour and salt into basin. . 3 dg 4. 3) L mel iN) i) moO Nn . Make a well in the flour and drop in the egg and a little liquid. . With a wooden spoon stir the flour gradually into the liquid adding more liquid as required ; when half the liquid has been used beat mixture for 5 to 10 minutes until full of air bubbles. Stand aside for as long as possible ($ hour at least), then add remaining liquid. . Take a tablespoonful of dripping from the joint and put into a tin. Make hot and pour in the batter. . Bake in a hot oven until thoroughly brown, about } hour. GREEN VEGETABLE—2 /b. in season . Green vegetables such as savoy, cabbage, sprouts, etc., should stand in salted water for 4 hour and then be washed carefully. . Place in boiling salted water—the vegetable being quite covered—and cook gently, 15 to 40 minutes according to age. POTATOES—3 /b. A few baked with the meat . Peel or scrape potatoes. . A few should be cooked with meat and the remainder should be placed in cold water to which salt has been added, brought to the boil, and cooked gently for 20 to 30 minutes. . Save the water for making gravy. (For recipe see above under Roast Beef 4.) RICE PUDDING 4 oz. rice 2 oz. sugar Nutmeg 4 0z. margarine - 1 pt. water Pinch of salt i pt. milk . Wash the rice and put it into a dish of suitable size. . Cover with the water and bake gently until the water is absorbed. Stir occasionally. Keep the dish covered during this cooking. . Pour in the milk, add sugar and a little grated nutmeg, 5 bake very gently for about 14 1 hours, until creamy and brown (no cover). COCOANUT CAKE 1 /b. flour 6 oz. sugar 4 pt. milk + water to mix 4 oz. cocoanut 6 oz. margarine 2 teaspoonfuls baking powder unless Pinch of salt 1 egg self-raising flour has been used Rub the fat into the flour and add the dry ingredients. _ Mix to a stiff batter with the beaten egg, milk and water. _ Put into a tin which has been greased and lined at the bottom with paper. . Bake until firm—about 2 hours. FORTY-SIX 5 A OR SUPPER : | WEEK RECIPES FOR MONDAY WINTER SALAD 1 onion, raw 1 beetroot, cooked 1 carrot, raw, grated 1 /b. cooked potato Just enough vinegar to moisten