1. The onion should be skinned and chopped finely, and the beetroot skinned and sliced. Scrape the carrot before grating it. 2. Arrange the ingredients carefully in a bowl and add a little vinegar. POTATOES—3 /b., baked, boiled or mashed Mashed Potato: 1. Boil the potatoes, and when cooked drain and mash with the end of a rolling pin, % 2. Add a little fat or milk and pepper and salt and beat well. STEAMED DATE PUDDING 8 oz. flour 3 oz. suet, chopped 8 oz. dates, chopped 4 oz. soft brown sugar teaspoonful baking soda teaspoonful mixed spice pt. milk + water to mix Of Ni to 1. Put all the dry ingredients into a basin. Dissolve the soda in a little water. 2. Mix to a stiff batter with milk and water. 3. Put in greased pudding basin, cover top of basin with greased paper folded carefully over the edges. 4. Steam for 2 to 3 hours. 5. Serve with } pt. thin custard sauce, made as directed on custard powder tin, using milk and water. P| CHEESE SAVOURY 2 slices bread, toasted 14. 0z. margarine 14 oz. flour 4 pt. milk and water Pepper, salt and mustard 4—6 oz. grated cheese 1. Cut toast into about 6 strips, in order that the savoury can be served easily. Put them close together on a dish. 2. To make the sauce, melt the margarine; add the flour and mustard and stir briskly. Add the liquid, and boil well. 3. Add pepper and salt and ? of the cheese. After the cheese has melted, place the mixture on the slices of toast. 4. Sprinkle with cheese and brown under the grill or before the fire. SEE PAGE FORTY-SIX 7 8 FOR SHOPPING LIST WEEK RECIPES FOR TUESDAY 1 SHEPHERD’S PIE About 4 lb. cooked meat 1 oz. dripping Mashed potato Ss 1 large onion Pepper and salt auces 1 oz. flour Chopped parsley + pt. potato water ta . Take a frying pan or strong iron pan and fry the onion in dripping until golden brown ; add flour and stir together. . Add water and boil. . Withdraw from fire and add meat and pepper and salt. . Line a greased pie dish thinly with nicely seasoned mashed potato. . Put in the mince.. Cover with mashed potato. Spread over with $ oz. margarine.✪ Rice Pudding . Decorate with a fork and bake in a good oven until well browned (20 minutes). Amon f OO N PARSNIPS OR CARROTS—2 /d. 1. Scrub, peel parsnips thinly, or scrape carrots. Cut into quarters unless carrots are young. We 2. Cook gently in boiling water with a pinch of salt until tender (30 to 60 minutes). 3. Use the water for the soup. TREACLE TART 8 oz. flour 4 oz. lard 8 oz. treacle Pastry Little baking powder (optional) Few breadcrumbs Salt A little lemon rind if possible | Water✪ Treacle Tart Make short pastry as follows : 1. Rub the fat into the flour, add salt. 2. Add water a little at a time and mix with a knife at first and then with the hand. Care should be taken to add only sufficient water to make a dry dough. Wipe the basin quite clean with the dough. 3. Roll out fairly thin on a floured board and line a flat greased tin with the pastry. . Mix the treacle (warming if necessary), crumbs, and lemon rind. Put on to the pastry. ; 5. Bake until pastry is golden brown in a moderate oven (20 to go minutes). aN ry SPLIT PEA SOUP (OR LENTIL) 1 oz. dripping Carrot, onion, outside leaves of 1—2 oz. flour Bones from the joint. Bacon celery, cut into small pieces — } pt. milk rinds, or bacon bones Few herbs and parsley Pepper and salt 12 oz. split peas or lentils (soaked) 2 qrt. water✪ Split Pea Soup (or Lentil) . The split peas should be washed and soaked overnight. . Clean carrot, onion and celery and cut into small pieces. . Melt the fat and fry the rinds and bones in a strong iron pan. . Add all the vegetables and continue cooking for 5 to 10 minutes stirring frequently to prevent burning. Add water and herbs and cook for 14 to 2 hours or until tender. Remove bones and rinds. Add flour creamed with milk, and stir until the soup boils.

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1. The onion should be skinned and chopped finely, and the beetroot skinned and sliced. Scrape the carrot before grating it. 2. Arrange the ingredients carefully in a bowl and add a little vinegar. POTATOES—3 /b., baked, boiled or mashed Mashed Potato: 1. Boil the potatoes, and when cooked drain and mash with the end of a rolling pin, % 2. Add a little fat or milk and pepper and salt and beat well. STEAMED DATE PUDDING 8 oz. flour 3 oz. suet, chopped 8 oz. dates, chopped 4 oz. soft brown sugar teaspoonful baking soda teaspoonful mixed spice pt. milk + water to mix Of Ni to 1. Put all the dry ingredients into a basin. Dissolve the soda in a little water. 2. Mix to a stiff batter with milk and water. 3. Put in greased pudding basin, cover top of basin with greased paper folded carefully over the edges. 4. Steam for 2 to 3 hours. 5. Serve with } pt. thin custard sauce, made as directed on custard powder tin, using milk and water. P| CHEESE SAVOURY 2 slices bread, toasted 14. 0z. margarine 14 oz. flour 4 pt. milk and water Pepper, salt and mustard 4—6 oz. grated cheese 1. Cut toast into about 6 strips, in order that the savoury can be served easily. Put them close together on a dish. 2. To make the sauce, melt the margarine; add the flour and mustard and stir briskly. Add the liquid, and boil well. 3. Add pepper and salt and ? of the cheese. After the cheese has melted, place the mixture on the slices of toast. 4. Sprinkle with cheese and brown under the grill or before the fire. SEE PAGE FORTY-SIX 7 8 FOR SHOPPING LIST WEEK RECIPES FOR TUESDAY 1 SHEPHERD’S PIE About 4 lb. cooked meat 1 oz. dripping Mashed potato Ss 1 large onion Pepper and salt auces 1 oz. flour Chopped parsley + pt. potato water ta . Take a frying pan or strong iron pan and fry the onion in dripping until golden brown ; add flour and stir together. . Add water and boil. . Withdraw from fire and add meat and pepper and salt. . Line a greased pie dish thinly with nicely seasoned mashed potato. . Put in the mince.. Cover with mashed potato. Spread over with $ oz. margarine. . Decorate with a fork and bake in a good oven until well browned (20 minutes). Amon f OO N PARSNIPS OR CARROTS—2 /d. 1. Scrub, peel parsnips thinly, or scrape carrots. Cut into quarters unless carrots are young. We 2. Cook gently in boiling water with a pinch of salt until tender (30 to 60 minutes). 3. Use the water for the soup. TREACLE TART 8 oz. flour 4 oz. lard 8 oz. treacle Pastry Little baking powder (optional) Few breadcrumbs Salt A little lemon rind if possible | Water Make short pastry as follows : 1. Rub the fat into the flour, add salt. 2. Add water a little at a time and mix with a knife at first and then with the hand. Care should be taken to add only sufficient water to make a dry dough. Wipe the basin quite clean with the dough. 3. Roll out fairly thin on a floured board and line a flat greased tin with the pastry. . Mix the treacle (warming if necessary), crumbs, and lemon rind. Put on to the pastry. ; 5. Bake until pastry is golden brown in a moderate oven (20 to go minutes). aN ry SPLIT PEA SOUP (OR LENTIL) 1 oz. dripping Carrot, onion, outside leaves of 1—2 oz. flour Bones from the joint. Bacon celery, cut into small pieces — } pt. milk rinds, or bacon bones Few herbs and parsley Pepper and salt 12 oz. split peas or lentils (soaked) 2 qrt. water . The split peas should be washed and soaked overnight. . Clean carrot, onion and celery and cut into small pieces. . Melt the fat and fry the rinds and bones in a strong iron pan. . Add all the vegetables and continue cooking for 5 to 10 minutes stirring frequently to prevent burning. Add water and herbs and cook for 14 to 2 hours or until tender. Remove bones and rinds. Add flour creamed with milk, and stir until the soup boils.

The doctors' cookery book