oa WEEK RECIPES FOR THURSDAY 2 FRIED SAUSAGES ee ley 1. Wipe sausages and prick with a fork. 2. Flour lightly and fry gently in a little hot fat, or bake in the oven. POTATOES—3 /b. mashed PEAS—+ /b. (dried) 1. Wash and soak the peas for 24 hours in water to which a teaspoonful of bicar- bonate of soda has been added. 2. Place in salted water, bring to the boil, and cook gently until tender. | 3. Toss in a little sausage fat when finished. > 4. Save the water for making soup. APPLE DUMPLINGS 2 oz. brown sugar 6 apples 8 oz. flour Pastry < 4 oz. lard Water to mix✪ Apple Dumplings 1. Peel and core the apples. 2. Mix the pastry to a stiff dough, cut into six even-sized pieces and roll each into a round. 3. Place apple in centre, put sugar in the apple, damp edges of pastry. 4. Make into neat balls. Bake carefully. FRIED EGGS AND ONIONS 4 eggs 4 lb. onions 2 oz. margarine Pepper and salt 4 slices bread✪ Fried Eggs and Onions 1. Toast the bread, fry the onions golden brown and place on the toast. 2. Fry the eggs gently, or poach in simmering water. Dish the eggs on the onions and serve very hot. SEE PAGE FORTY-SEVEN 4 HIGH TEA OR SUPPER 42 : FOR SHOPPING LIST : WEEK x RECIPES FOR FRIDAY 3 MUTTON PIE 1 1b. breast of mutton cut into small pieces 2 Ib. potatoes, cut up 4 lb. onions 5 teaspoonful pepper 2 teaspoonfuls salt Short Pastry✪ Mutton Pie 4 an Aon . Arrange meat and vegetables in layers in pie dish with pepper and salt. - Moisten the rim of pie dish and cover it with pastry. . Fill the dish with water. . Moisten the pastry rim, cover the pie with pastry, TES the edges lightly together and making a hole in centre. mo pm 5. Bake for 2 hours. Fill up with hot water. > GREENS—2 /b. STEWED PLUMS OR PRUNES 4 oz. sugar 14 /b. plums or 1 1b. prunes Syrup 4 pt. water✪ Stewed Plums or Prunes 1. Boil sugar and water together to make a syrup. 2. Put in washed plums and stew until just tender. If prunes are used soak the fruit overnight. Stew in a jar or pan, using the water in which the fruit was soaked. When tender, add 4 oz. sugar and continue stewing for a little longer. SAGO PUDDING 4 oz. sago 4 pt. milk + pt. water 2 oz. sugar✪ Sago Pudding 1. Wash the sago and put into the pie dish with the water. Cook gently in the oven until the water is absorbed, keep the dish covered meanwhile. | 2. Add the milk, sugar, and a little nutmeg and continue cooking in slow oven until creamy and brown (no cover). POTATO OMELETTE Cold potato 1 oz. dripping Chopped parsley Pepper and salt Fish or meat and onions✪ Potato Omelette 1. Melt the dripping, and fry the onion unless fish is used. to . Add the other ingredients to the frying pan. Stir until they are well mixed and hot. 3. Press all to the end of the frying pan and brown. It will take about 10 minutes to brown this thoroughly. 4. Turn out on to a hot dish. “SEE PAGE FORTY-SEVEN 43 WEEK MENU FOR SATURDAY SUPPER = Le) cy LM Bes = = < FOR SHOPPING LIST w® WwW j RECIPES FOR SATURDAY of MINCE AND RICE 1 lb. minced meat (raw) 1 oz. dripping 2 oz. onion or more if liked _ 1 oz. flour 4 pt. water 1 teaspoonful salt 4. teaspoonful pepper 6 oz. rice✪ Mince and Rice 1. Melt the dripping and fry the onion golden brown. 2. Add the flour and continue frying gently for a few minutes ; pour in the water and boil well together. 3. Stir in the meat and pepper and salt and cook together, very gently for 1 hour. - Stir from time to time. The mince then should be a nice brown colour if the 7 onions have been properly fried, but gravy salt must be added if the colour is ? not good. 4. While the mince is cooking, wash the rice and boil it in fast boiling salted water. Strain. 5. Dish by making a border with the rice and pouring the mince inside this border. Decorate with pieces of toast if liked. ’ SWEDES—3 10 4 /b. Pare, cut into pieces, boil until tender, add pepper and salt, and mash.

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oa WEEK RECIPES FOR THURSDAY 2 FRIED SAUSAGES ee ley 1. Wipe sausages and prick with a fork. 2. Flour lightly and fry gently in a little hot fat, or bake in the oven. POTATOES—3 /b. mashed PEAS—+ /b. (dried) 1. Wash and soak the peas for 24 hours in water to which a teaspoonful of bicar- bonate of soda has been added. 2. Place in salted water, bring to the boil, and cook gently until tender. | 3. Toss in a little sausage fat when finished. > 4. Save the water for making soup. APPLE DUMPLINGS 2 oz. brown sugar 6 apples 8 oz. flour Pastry < 4 oz. lard Water to mix 1. Peel and core the apples. 2. Mix the pastry to a stiff dough, cut into six even-sized pieces and roll each into a round. 3. Place apple in centre, put sugar in the apple, damp edges of pastry. 4. Make into neat balls. Bake carefully. FRIED EGGS AND ONIONS 4 eggs 4 lb. onions 2 oz. margarine Pepper and salt 4 slices bread 1. Toast the bread, fry the onions golden brown and place on the toast. 2. Fry the eggs gently, or poach in simmering water. Dish the eggs on the onions and serve very hot. SEE PAGE FORTY-SEVEN 4 HIGH TEA OR SUPPER 42 : FOR SHOPPING LIST : WEEK x RECIPES FOR FRIDAY 3 MUTTON PIE 1 1b. breast of mutton cut into small pieces 2 Ib. potatoes, cut up 4 lb. onions 5 teaspoonful pepper 2 teaspoonfuls salt Short Pastry 4 an Aon . Arrange meat and vegetables in layers in pie dish with pepper and salt. - Moisten the rim of pie dish and cover it with pastry. . Fill the dish with water. . Moisten the pastry rim, cover the pie with pastry, TES the edges lightly together and making a hole in centre. mo pm 5. Bake for 2 hours. Fill up with hot water. > GREENS—2 /b. STEWED PLUMS OR PRUNES 4 oz. sugar 14 /b. plums or 1 1b. prunes Syrup 4 pt. water 1. Boil sugar and water together to make a syrup. 2. Put in washed plums and stew until just tender. If prunes are used soak the fruit overnight. Stew in a jar or pan, using the water in which the fruit was soaked. When tender, add 4 oz. sugar and continue stewing for a little longer. SAGO PUDDING 4 oz. sago 4 pt. milk + pt. water 2 oz. sugar 1. Wash the sago and put into the pie dish with the water. Cook gently in the oven until the water is absorbed, keep the dish covered meanwhile. | 2. Add the milk, sugar, and a little nutmeg and continue cooking in slow oven until creamy and brown (no cover). POTATO OMELETTE Cold potato 1 oz. dripping Chopped parsley Pepper and salt Fish or meat and onions 1. Melt the dripping, and fry the onion unless fish is used. to . Add the other ingredients to the frying pan. Stir until they are well mixed and hot. 3. Press all to the end of the frying pan and brown. It will take about 10 minutes to brown this thoroughly. 4. Turn out on to a hot dish. “SEE PAGE FORTY-SEVEN 43 WEEK MENU FOR SATURDAY SUPPER = Le) cy LM Bes = = < FOR SHOPPING LIST w® WwW j RECIPES FOR SATURDAY of MINCE AND RICE 1 lb. minced meat (raw) 1 oz. dripping 2 oz. onion or more if liked _ 1 oz. flour 4 pt. water 1 teaspoonful salt 4. teaspoonful pepper 6 oz. rice 1. Melt the dripping and fry the onion golden brown. 2. Add the flour and continue frying gently for a few minutes ; pour in the water and boil well together. 3. Stir in the meat and pepper and salt and cook together, very gently for 1 hour. - Stir from time to time. The mince then should be a nice brown colour if the 7 onions have been properly fried, but gravy salt must be added if the colour is ? not good. 4. While the mince is cooking, wash the rice and boil it in fast boiling salted water. Strain. 5. Dish by making a border with the rice and pouring the mince inside this border. Decorate with pieces of toast if liked. ’ SWEDES—3 10 4 /b. Pare, cut into pieces, boil until tender, add pepper and salt, and mash.

The doctors' cookery book