The doctors' cookery book

1. Cut up the vegetables. Fry them lightly in the margarine. . Add enough of 14 pt. of water to cover, and cook until tender. . Beat the thick vegetable mixture. Add the remaining water and make up the liquid to 13 pt. if it has iled away. . Cream the flour with the milk, add to soup and stir until it boils. Boil 10 minutes. . Add grated cheese, pepper and salt and serve. . Chopped parsley or shredded lettuce can be added just before serving. MENU FOR WEDNESDAY RECIPES FOR WEDNESDAY y BEEF COLLOPS 1 lb. minced beef (raw) 4 oz. onion 1 oz. dripping 1 oz. flour Pepper and salt Parsley 4 pt. water 2 slices bread toasted 1. Cut the onion into thin slices and fry in the dripping to a nice brown colour. 2. Add the flour and then the minced meat. Stir over heat for a few minutes. Add water and simmer. ¥ 3. Cook very gently for about 30 minutes. Stir occasionally, and add more water if necessary. 4. Season well. Serve on toast cut into pieces and garnish with thin strips of toast. POTATOES—3 /b. steamed in the skins 1. Scrub potatoes and cut a ribbon of peel from each. Steam for about 40 minutes over the boiling rice. BOILED RICE AND TREACLE 4 Ib. rice 1. Put the washed rice into a greased basin. Cover with water, 2. Tie a cloth over the basin and drop it into boiling water—the water must cover the basin. Cook for 1$ hours. 3. When cooked the rice should turn out like a mould. Serve treacle with it. GRILLED HERRINGS 1. Clean and bone 4 herrings, or they may be left unboned. . Grease a tin by melting 1 0z. margarine in it. bo 9. Dip the outside of the herrings into the fat and toast them, greased side uppermost, for a short time. 4. Turn them quickly and continue toasting them until done (about 6 or 8 minutes altogether). 5. When turned the herrings should be basted with the liquor and just at the end, if parsley is sprinkled over the herrings and they are basted once more, they will be very tasty. To cook in the oven, melt the margarine in a baking tin, lay the herrings in, and baste them with fat. Bake for 10-15 minutes. Sprinkle with chopped parsley before serving. * éD WEEK RECIPES FOR THURSDAY ») SAUSAGES IN BATTER 4 Ib. sausages 1 egg 6 oz. flour Salt and pepper i pt. water 1 oz. dripping 4 pt. milk 1. Skin the sausages and roll them into 12 portions. Lay these in the tin with the dripping. Put into the oven to melt the dripping when batter is ready. 2. Put the flour and salt into a basin, drop in the egg and half the liquid. 3. Stir in the flour and beat very well, and add remaining liquid. 4. Stand for $ hour. Pour the batter over the sausages and bake for about 2 hour. CARROTS—2 /b. a 1. Prepare and cut them into strips or rounds. Put into a stew jar with 1 oz. v margarine and a little water. 2. Bake until tender. Stir them over occasionally. Sprinkle with chopped parsley when cooked, and season. POTATOES—3 /b. GRAVY—(see page 11) APPLE AND SAGO PUDDING 6 medium-sized apples 14 pt. water 3 oz. sago or tapioca Spice 2 oz. sugar 1. Peel the apples. Take out the cores and fill the cavity with sugar and a little spice. Pack closely into a dish. 2. Wash sago and cook in water until transparent. Pour over apples and bake in moderate oven until apples are soft. SAVOURY BEANS 12 oz. haricot beans washed and soaked Salt and peppcr 1 onion 4 oz. tomato 1 oz. dripping or margarine 2 oz. Slice of bacon 1 tablespoonful treacle 1. Soak the beans for 24 hours. 2. Put into a jar with onion, fat, treacle, and just enough water to cover. 3. Cook very gently for 4 hours covered closely, in the oven or on the stove.