The new Albatross recipe book

(Variation II.) FRUIT BATTER PUDDING Bake the basic Yorkshire Pudding in a wide cake tin with a little very hot fat in it, for 30 minutes. When it is cooked, lift it out on toa large hot plate, and, as the centre sinks, which is inevitable, pour into the centre stewed fruit. Stewed apricots are delicious, but prunes or bottled, sweetened and heated fruit are equally good. FRIED FISH Wash and dry the fish. Put enough Albatross Self-Raising Flour to coat the fish in a paper-bag, together with a little salt and pepper. Drop each piece of fish in it and shake to coat. Shake off excess flour. Next, dip in beaten egg and then again in the seasoned flour. Fry in deep hot fat. FISH IN BATTER 4 oz. Albatross Self-Raising 1 beaten egg Flour 4 pint milk or milk and Pinch of salt water Mix flour and salt. Add the egg and gradually beat in the milk, with a fork or whisk. Dry the fish and pass through flour, shaking off excess of flour, then dip the fish in the batter and coat evenly. Fry in hot fat. (Variation) Follow the above but omit the egg. PANCAKES _ When making pancakes, use as little fat as possible inthe pan or pans. Pour in just enough batter barely to cover the bottom of the pan when it is swirled around. Turn the pancake either by tossing or with a palette knife as soon as you possibly can. The edges of pancakes must not be crisp. If you stir a dessertspoon to a tablespoon melted butter or margarine into the batte? just before you are going to cook the pancakes, you will have no sticking troubles, even with the thinnest pan. You can make a batch of pancakes in the morning if you are going to serve them in the evening as Crepes Suzette or with any other sauce in which pancakes are heated through at table. PANCAKES Make Yorkshire pudding batter (see page 4). Heat two small frying pans and, having added a dot of lard to each (lard is best), swirl it around to coat the bottom and pour in 1-2 tablespoons of the batter. Turn as soon as you find the underside is coloured and you can manage it, and lightly brown the other side. Keep hot and serve with lemon or orange juice or syrup. (Variation) CREPES SUZETTE These exotic French pancakes are just good, very thin ones, reheated in a chafing dish or frying pan, in which has been melted together butter and sugar. Lump sugar is used and it is first rubbed over the skin of an orange to take on the taste of the orange. The juice, too, is added and then a little Curacao, but we can do without that. Fold the pancakes in this hot sauce and they are ready to eat, and very delicious. OVEN PANCAKES 3 oz. Albatross Self-Raising 1 egg Flour Lemon essence Pinch of salt + pint of milk 2 oz. margarine 2 oz. sugar Sift the flour and salt together. Cream the margarine and sugar very well and beat in the egg yolk. Add the flour, milk and a few drops of lemon essence. Fold in the stiffly beaten egg white. Have ready greased 4-5 breakfast saucers. Divide the mixture between them, and bake for 15 minutes ina moderate oven. (Regulo Mark 5 or 400° Fahr.). (Variation) CURRANT PANCAKES Drop a few currants or sultanas or raisins into each pancake before baking them. PASTRY SHORT PASTRY Use this for meat and fruit pies, tarts and pastries. 1. Allow 3-4 oz. butter, lard or dripping to 8 oz. Albatross Self- Raising Flour, a pinch of salt and add water to mix. 2. Cutthe fat into the dry mixture and rub it in with the tips of the fingers, lifting the mixture at least as high as the rim of the bowl, and allowing it to trickle through the fingers. This helps to aerate it. 3. When it reaches the fine breadcrumb stage, add as little cold water as possible here and there through the mixture, then gather into a ball with the finger tips and work together. Kneading makes hard pastry and too much water makes scones.