Recipes (illustrated baking booklet, 1930)

Cover each apple ring with the batter, and fry rather slowly in the fairly deep fat, which must be boiling. Turn out on to a sieve to drain, sprinkle with Castor Sugar. (See Coloured Illustration on page 29). BANANA FRITTERS. (Sufficient for 5 or 6 persons). INGREDIENTS.—1 packet of Green's Fritter Mixture, six Bananas, an ordinary (not large) breakfast cupful or 14 tablespoonsful of Milk, a pinch of Salt, Fat for frying—Lard is preferable. METHOD.—Prepare the batter in the same way as for Apple Fritters. Cut each Banana into two, lengthways, cover with the batter, and fry in fairly deep fat, which must be boiling. Turn out on to a sieve to drain, sprinkle with Castor Sugar. YORKSHIRE PUDDING. INGREDIENTS.—l packet Green's Fritter Mixture, 4 pint of Milk, a good pinch of Sait. METHOD.—Take a baking tin measuring about 9" x 7" and grease with a thick layer of Beef or Mutton Dripping (Beef preferred). Place in the oven until the fat reaches boiling point. Put the Fritter Mixture imto a Bowl, adding a good pinch of Salt. Make a well in the centre and gradually stir in the Milk with a wooden spoon, finally beating the whole quantity to a smooth consistency. Pour into the hot tin and bake in a hot oven for about 20 minutes. (Regulo Setting No. 7) POTATO FRITTERS. (Sufficient for 5 or 6 persons). INGREDIENTS.—1 packet of Green's Fritter Mixture, 5 or 6 medium-sized Potatoes, half pint of Milk, a good pinch of Salt, Fat for frying—Beef Dripping preferred. METHOD.—Peel the Potatoes and slice rather thinly. Wash in cold water and dry thoroughly. Prepare the batter in the same way as for Yorkshire Pudding, cover each slice of Potato with the mixture and fry rather slowly in fairly deep fat, which must be boiling. Turn out on to a sieve to drain. PANCAKES. INGREDIENTS.—1 packet Green's Fritter Mixture, ? pint of Milk, a good pinch of Sait. METHOD.—Adopt the same method exactly as with Apple Fritters for preparing the batter, but using ? pint of Milk. Fry the Batter in Lard in the ordinary way in a small Frying Pan. Section V | weet SAVOURY RECIPES A Few Appetising Savouries for LUNCH, DINNER or SUPPER. MEAT CROQUETTES. INGREDIENTS.—} Jb. cold minced Meat, 1 lb. mashed Potatoes, 1 teaspoonful chopped Parsley, | saltspoonful Pepper, 4 teaspoonful Salt, 2 tablespoonsful Green's Tomato Sauce, 1 Egg (fairly large), 5 ozs. Breadcrumbs, (Reserve 2 ozs. of the Breadcrumbs and a little of the well-beaten covering the Croquettes). METHOD.—Mix the ingredients well together, then add the beaten Egg last of all. Form into about ten Croquettes, cover each with Egg and Breadcrumbs, and fry in boiling Fat. Egg for PICNIC SANDWICHES. Thin Cheese Sandwiches spread with Green’s Tomato or Chutney Sauce are delicious. HARICOT BEANS IN GREEN’S TOMATO SAUCE. INGREDIENTS.—-1 pint of Haricot or Butter Beans, 3 pints of Water, 2 ozs. Butter, 6 tablespoonsful Green's Tomato Sauce, 1 teaspoonful Salt, 4 saltspoonful Pepper, \ oz. Flour. METHOD.—Cover the Beans with boiling water and leave to soak for about twelve hours. Put into a casserole and cover with 3 pints of INGREDIENTS.—} /b. Spaghetti, 1 small Onion, 3 ozs. grated Cheese, 3 lb. lean Ham (minced), 4 teaspoonful Salt, 4 tablespoonsful Green's Tomato Sauce, 1 saltspoonful Pepper. METHOD.—Slice the Onion finely into a quart of cold water, add the Salt, and bring to the boil. Break the Spaghetti into this, and boil gently for about half an hour. Drain off some of the moisture, add the Cheese, the a - well together. Boiling Water, adding the Butter, Salt and Pepper. Cook for about three hours in a moderate oven. Mix the Flour with a little water to a thin paste and stir into the Beans, add the Tomato Sauce and mix all Continue cooking for another hour. (Regulo Setting No. 1)