The doctors' cookery book

4. Add skinned tomatoes, bac in small pieces, and seasoning } hour before serving ; or the bacon can be placed on top of the beans and browned. MENU FOR FRIDAY & on) WEEK RECIPES FOR FRIDAY ) HOT POT 1 /b. breast mutton 4 Ib. onions Little dripping 2 lb. potatoes Pepper and salt Water 1. Cut the mutton and vegetables into pieces. 2. Arrange in a pie dish layers of meat, potato, onion and seasoning. Add water. 3. Arrange nice pieces of potato on the top. 4. Cover closely with greased paper and cook for 14 hours in the oven. . Take off the cover. Grease the potatoes with dripping and bake until brown. SWEDES—3 Jb. Pare, cut into pieces, and steam over the pudding. STEAMED FRUIT PUDDING 12 oz. flour 4 oz. chopped suet 2 teaspoonfuls baking powder unless 2 Ib. apples self-raising flour is used 4 oz. brown sugar 1. Grease the basin and line with some of the sugar. 2. Make the pastry of elastic consistency. _3. Line basin with about ? of the pastry, put in the apple, sugar, and some water. 4. Moisten edge of basin and cover with remainder of pastry. . Cover with greased paper and steam for 2} hours or boil for 2 hours. on PARKIN BISCUITS " 4 oz. flour 24 oz. margarine + teaspoonful cinnamon or a 4 oz. medium oatmeal 3 oz. treacle . little mixed spice l egg 1 teaspoonful ground ginger 4 teaspoonful baking soda 2 oz. sugar Little warm milk 1. Warm the margarine and treacle. 2. Mix all dry ingredients in a basin. 3. Add margarine, treacle, beaten egg and enough warm milk or milk and water to mix to a stiff dough. 4. Divide into 16 pieces. Roll each into a ball and flatten, and arrange on a greased tin allowing room for the biscuits to spread. 5. Bake in a moderate oven for 20 to 30 minutes. (The photograph shows only some of the biscuits made from this recipe.) MENU FOR SATURDAY ‘ | nD WEEK RECIPES FOR SATURDAY ” SEA PIE 4 lb. beef cut into dice 2 onions ,, BH i sre 4 Carrots seen 4 lb. turnip or parsnip | tablespoonful flour 1 pt. water 1 teaspoonful vinegar Seasoning 8 oz. flour Pastry 1 teaspoonful baking powder 3 oz. suet y 1. Put the ingredients for the stew into a saucepan (not small) or into a stew jar. 2. Cook gently for 2 hours. Add a little gravy salt to colour. Stir well. 3. Make the suet pastry. Form it into a round shape to fit into the pan or jar. Cut it into sections. 4. Cook the stew for } hour longer and serve it in the jar. If cooked in a pan, remove the sections of crust, put stew into a dish and arrange the pieces of crust carefully on the top. POTATOES—2 /b. STEWED DRIED FIGS 1 1b. figs 3 oz. sugar 1. Wash and soak the fruit overnight. 2. Stew gently for } hour. Add sugar and continue cooking for } hour. a CUSTARD—See page 11. Use I pt. milk. BAKED POTATOES AND CHEESE 2 lb. potatoes 4 oz. cheese Pepper and salt 1. Remove centre from baked potatoes, and mix with grated cheese and pepper and salt. 2. Put mixture in the potatoes, make hot and serve. If there is not time to do this, serve the potatoes and cheese separately. WEEK RECIPES FOR SUNDAY ROAST STUFFED BREAST OF MUTTON 14 /b. breast of mutton boned 4 oz. breadcrumbs Stuffing < 1 oz. suet 1 teaspoonful chopped parsley Lemon rind if possible — Salt . Mix ingredients for stuffing to a moist crumbling consistency with milk. 2. Spread the stuffing on the meat ; roll or fold over and secure’with string to make a neat joint. 3. Roast for one hour. 4. Pour fat from the dripping tin, leaving a little to mix with 1 oz. flour. Add seasoning and water from the vegetables. Boil this gravy. Colour with a little gravy salt. POTATOES—3 /b. 1 /b. baked with the meat ; 2 lb. boiled or steamed BOILED ONIONS—2 /b. onions ; 1 oz. flour