Prestcold cold cookery

Fry the flour in the dripping, stirring constantly with a metal spoon, until it is a deep golden brown colour. Add the water or stock, the parsley and the diced vegetables, place a lid on the pan and simmer for forty-five minutes. Season, add the meat and reheat but do not boil. While the sauce for the meat is simmering, cook the macaroni in about one quart of fast boiling water. Strain, add the grated cheese and blend. Serve the mince in the centre of a dish with a border of the macaroni. Zi FISH PATTIES Scraps of pastry 1 oz. rice 2 tomatoes 6 oz. cooked white fish | oz. margarine | teaspoon curry powder Seasoning Cook the rice in fast boiling salted water and strain. Flake the fish, and slice the tomatoes thinly. Blend all together with the curry powder, the melted margarine and the seasoning. Roll out the pastry very thinly, and cut into rounds two to three inches in diameter, moisten the edges with cold water and place a teaspoonful of the fish mixture in the centre. Fold over the pastry to make half circles, press the edges together, brush over with beaten egg, and sprinkle with a little vermicelli or cornflakes. Fry until golden brown in a pan of deep fat from which a blue smoke is rising. FISH CAKES 4 lb. cooked fish 4 lb. cooked potatoes 4 OZ. margarine Milk or beaten egg to mix Seasoning Egg and breadcrumbs Flake the fish and sieve the potatoes ; blend with the melted margarine and little beaten egg, then turn the mixture out on to a plate and allow to set. Cut into equal parts, flour the hands, and roll into balls, afterwards flattening the balls on two sides to form a cake. Brush with the slightly beaten egg, coat with breadcrumbs, reshape, and fry in hot fat to a golden brown colour. COLD BEVERAGES LEMONADE 6 cups water Sugar syrup Juice of 4 lemons Mix water and lemon juice. Add sugar syrup to taste. Serve with coloured ice cubes or serve a spoonful of grape juice that has been frozen to a mush in each glass. GINGER ALE FLOAT Fill tall beverage glasses two-thirds full of ginger ale and add a scoop of pineapple sherbet. Garnish with sprigs of mint. PINEAPPLE RASPBERRYADE | cup water | cup tinned raspberry juice | cup tinned crushed pineapple Juice of | lemon Mix all ingredients together and keep in Prestcold until ready to serve. Serve in tall glasses with ginger ale cubes and fresh mint leaves. GRAPE LEMONADE 3 cups grape juice Sugar syrup Juice of 3 lemons Mix grape juice and lemon juice and add sugar syrup to taste. Chill and serve in tall glasses partially filled with crushed ice cubdes. FRUIT PUNCH | cup strong tea + cup lemon juice | pint ginger ale 3 cup orange juice | cup pineapple juice Sugar syrup Slices of orange and lemon Mix fruit juices and tea. Chill in Prestcold and just before serving add ginger ale, sugar syrup to taste and slices of orange and lemon. Serve with ice cubes in each glass. ICED TEA 4 cups boiling water 6 teaspoons tea Scald an earthenware or china teapot. Put in the tea and pour boiling water over it. Let stand five minutes. Cool. Strain and add sugar syrup to taste. Serve with lemon ice cubes and slice of lemon. CIDER CUP 14 pints cider . | gill boiling water 14 pints soda water Rind and juice of lemon 4 wineglass sherry Nutmeg 4 |b. sugar ' Slices of lemon for serving Boil the sugar and thin peeled lemon rind with the water and a little grated nutmeg for three minutes. Cool and add the cider and lemon juice. Place in Prestcold to chill for 3-4 hours. Strain, and add the soda water, sherry and the slices of lemon. , . 29 CLARET CUP | bottle claret 2 glasses sherry (light) 2 lemons 2 sprigs verbena | orange | mint leaf 4 pint water 4 oz. loaf sugar