The doctors' cookery book

1. Boil the onions in just enough water to cover, and remove from the water when cooked. See that the remaining water is about $ pt. (rather under). 2. Cream the fur with a tablespoonful of milk, add onion water, return to the pan and boil. 3. Add pepper and salt and pour the sauce over the onions. STEWED APPLES AND CORNFLOUR 14 /b. apples stewed with 3 oz. sugar 1 oz. cornflour + pt. milk 1 oz. sugar 1. Peel and core the apples and cut into slices. 2. Make a syrup with the sugar and water, add sliced apple and simmer in pan gently until cooked. Put into a pie dish. 3. Rinse the pan. Put in the cornflour and sugar and stir the milk in gradually, mixing it with the cornflour very carefully at first. 4. Boil and pour over the apples. 5. Grate nutmeg on top. GINGERBREAD 12 oz. flour 6 oz. margarine 6 oz. soft brown sugar 4 oz. dark treacle 2 teaspoonfuls ground ginger 1 small teaspoonful baking soda 1 egg and a little milk and water . Grease a flat tin. . Stand the treacle in a warm place to melt. . Rub the fat into the flour ; add all the dry ingredients. . Add the warm treacle, beaten egg and milk and water, and mix to a thick batter which will just drop from the spoon. . Bake in a very moderate oven until firm. (The photograph shows only some of the gingerbread made from this recipe.) PICCALILLI—(4 quantities used this week) . Cut the vegetables into neat pieces. ma _ Put a few at a time into a piece of old cotton cloth and dip them into boiling brine (1 pt. water, 2 tablespoonfuls salt). . Mix the dry ingredients to a cream with some of the vinegar. a . Boil remaining vinegar, add the creamed ingredients and bring all just to boiling point. Pour over the vegetables. ; . Stir occasionally until cool ; add a little more vinegar if too thick. Bottle and tie down. The pickle should be kept for at least a month to mature. 1 teaspoonful curry powder 4 /b. brown sugar Apple, cauliflower, cucumber, 1 teaspoonful turmeric 1 oz. flour beans and small onions, or 1 tablespoonful mustard Salt a mixture of any three of 1 grt. of vinegar these ingredients RECIPES FOR MONDAY BEEF ROLL 1 /b. minced beef (raw) 1 teaspoorful salt 41b. scraps of bacon cut into small pieces 4 teaspoonful pepper 4 Ib. breadcrumbs 1 egg and water to mix Z teaspoonfuls chopped parsley 1. Mix all dry ingredients. Add the beaten egg and water and mix thoroughly. lo . Form into a roll, tie tightly in a greased cloth, and boil gently for 2 hours. 3. When done, tighten the cloth and press between two plates with a small flat iron on top. 4. When cold remove from cloth and cover with raspings (baked breadcrumbs) to prevent the outside from becoming dry if the roll is not to be used at once, and to improve the appearance. POTATOES—3 /b., mashed SALAD—According to season "I STEAMED TREACLE LAYER PUDDING 10 oz. flour 1 large teaspoonful baking powder Lemon rind, grated Pastry unless self-raising flour is used 4 Ib. treacle 4 oz. suet 2 tablespoonfuls breadcrumbs Water to mix 1. Make a soft pastry of the pastry ingredients. . Grease a basin. . Put in + of the treacle. . Divide the pastry into three pieces. . Put one over the treacle in the basin ; press it out to reach to the sides of the basin. . Mix remaining treacle, breadcrumbs and lemon rind. Put a layer of this on to the suet pastry in the basin. 7. Cover the next piece of pastry. Repeat once more. 8. Cover with a greased paper and steam for 24 hours. ’ LENTIL AND TOMATO SOUP 12 oz. lentils (soaked) 2 grt. of water or liquor in which meat (the Bacon rinds or bones roll) or vegetables have been boiled 1 oz. margarine Small tin of tomatoes (41b.) Onion, carrot, turnip, celery 1 oz. flour (outside pieces) Pepper and salt and herbs