The doctors' cookery book

_ meat if all the juices and gravy which come from it are eaten. VEGETABLES. Potatoes are very good for you steamed, especially steamed in their jackets. Carrots and swedes are also good steamed. To tell when these vegetables are done, try them with a fork. When they feel soft they are ready ; they should not be overcooked. | 47 FISH can be steamed between hot plates put on top of a saucepan of boiling water. PUDDINGS can be steamed in a basin put inside a saucepan not quite half full of boiling water. Remember to keep the saucepan filled to the right level ; from time to time pour in boiling water. If you let the water go off the boil the pudding will not be so light. A steamer to fit over a saucepan is cheap and very useful. RE-HEATING MEAT When you cook meat over again, as in Shepherd’s Pie or Cornish Pie, remember that it has lost some of its moisture and some of its flavour from the first cooking. Such meat needs flavouring and seasoning and vegetables and chopped parsley or herbs. It needs to be well moistened with gravy or sauce and cooked only just long enough to heat the meat through. Overcooking must be avoided. USING VEGETABLE WATER When you boil potatoes, carrots, parsnips, rice, or macaroni, drain off the water and use it to make sauces, soup, or gravy. You will get a better flavour this way and this water contains salts which are good for you. UNGOOKEDTRO OT VEGEEABIEES Uncooked root vegetables, grated coarsely, can be used with advantage for any salad. HOMELY MEASURES 1 tablespoonful, rounded, of flour and 1 teaspoonful ‘et aide ae ee: OZ: similar light ingredients ae OZ: | AE Libs or ae 1 tablespoonful, filled level, of sugar and vere - hia a r a similar heavy ingredients are eee LnOZs | 1 breakfastcupful ... eee eee se Oe 1 dessertspoonful Dt PEA 407s) | Atambler? ic Pb 7) PROPORTIONS OF SOME PRINCIPAL INGREDIENTS MILK PUDDINGS ; RICH CAKES ; 14 to 2 oz. of grain to every pt. of milk. From 4 as much fat and sugar as flour to equal SAUCES quantities of these ingredients with different 14 oz. to 2 oz. of fat and flour to every pt. of flavourings cece BAKING POWDER Mali: ; : 1 teaspoonful to 1 lb. of flour for rich mixtures 4 as much flour as liquid for Yorkshire pudding, | 2 teaspoonfuls to 1 lb. of flour for medium etc. mixtures SHORT PASTRY AND SUET PASTRY 3 teaspoonfuls to 1 lb. of flour for plain mixtures 4 as much fat as flour if plain flour is used SOUPS 4 as much fat as flour if baking powder is added. SUET PUDDINGS 4 as much suet and sugar as flour. PLAIN CAKES 4 to 4 as much fat and sugar as flof different flavourings. (a) MEAT,:. lb. teat and bones or bones to 1 pt. of “water and flavourings. wf? INDEX TO RECIPES SOUPS ° te Cottage Soup De Lentil or Tomato Soup... Split Pea or Lentil Soup FISH Fried Fish Herrings, fried ... re grilled ¥ pickled Mackerel, baked JOINTS Beef, roast Mutton, roast Pork, roast MADE DISHES, ETC. Beef Collops Beef Roll Cheese Savoury... Cornish Pie aa Eggs and Onions, eae MOUrror ... : Liver and Bacon Macaroni Cheese Melted Cheese ... Mince and Rice... Minced Meat Roly Mutton Pie Potatoes and Cheese, Pived 5 ae Potato Omelette Rabbit and Dumplings, Bowed Sausages, fried . ra in Batter Savoury Beans... Savoury Pudding Savoury Rice Sea Pie ... Ave Shepherd’s Pie ... Steak Pie Tripe and Onions, eed VEGETABLES Beetroot ... Carrots ... Celery Greens Page a5 Vegetables—(contd.) Onions, boiled ... », braised... Parsnips ... Peas Potatoes, bakes in ane A boiled... rf mashed Ae steamed in skins Swedes Winter Salad SWEETS, CAKES, ETC. Apples and Cornflour, stewed... Apple and Sago Pudding — Apples, baked ... Apple Dumplings Apple Pie Chocolate Custard Cocoanut Cake .. Cocoanut nee Cornflour Mould and Jam Savin