Reasonable recipes

WORKS, SANDBACH, CHESHIRE Recipe No. | AN EGGLESS COAT- ING FOR FISH FRYING Mix two teaspoonsful unsweetened custatd powder with two tablespoonsful cold Coat fish with seasoned flour and brush evenly with the blended custard powder. Coat with dry breadcrumbs and This recipe can be used egg and crumb ” coating was formerly used and gives same water. fry in usual way. for all frying where “ce attractive finish. Recipe No. 2 ONION AND SUGAR ECONOMY ONIONS : fairly fine powder. gravies, soups, etc. SUGAR: Add a pinch of bicarbonate of soda when stewing very acid fruit to neutralise the acid and make less sugar necessary. Recipe No. 3 AN ECONOMICAL MEAT DISH ‘Take 4 lb. fresh imported brisket of beef and cut into slices about } in. thick. I onion, a stick of celery and arrange in layers in casserole dish with the beef, seasoning and a teaspoonful fresh chopped herbs. Finish with layer of potatoes. Half covet with vegetable stock and bake in Slice 2 carrots, 2 potatoes, moderate oven until meat is tender. Recipe No. 4 When fish is scarce try making these appetising mock fish cakes for breakfast or supper. Mix equal quantities of finely mashed potatoes and rather thick creamy semolina. Flavour with anchovy essence, and season liberally with pepper and Al Cooking Salt. When cold, form into flat cakes, coat with flour, and fry in a little hot fat until crisp and golden brown. Serve 2250124 Save the brown outside skins of onions, dry them in warm oven until quite crisp, and rub down to a Store in covered bottle and use as required for flavouring “MOCK FISH ” HOT DISH WITH “ POINTS ”? MEAT Recipe No. 5 Slice 2 carrots, 1 stick celery and one leek into a saucepan. Add { teaspoonful mixed herbs, seasoning, and } pint good brown gravy sauce. Simmer gently until vegetables are cooked. Add $ lb. sliced meat and heat gently for 10 minutes before serving. Recipe No.6 TO ENRICH EGGLESS CAKES AND PUDDINGS For steamed puddings, batters and plain cakes, mix 1 tablespoonful of custard powder, with every lb. of flour. They will look and taste better. For custard milk puddings, blend T tablespoonful of custard powder with + pint of water ; mix in # pint milk, or milk and water, then add Mock-tice, macaroni, etc., and bake in the usual way. Recipe No. 7 NICELY BOILED POTATOES Sometimes they break up or turn dark. To prevent this gently cook in just enough water to cover, and when almost done, drain off and cover with a folded tea-cloth. Replace saucepan over smallest heat, leave them to finish in their own steam. Potatoes which turn dark should have 1 dessertspoonful of vinegar added to the water. Recipe No. 8 PIES FOR PACKED MEALS Make $ lb. short pastry, roll out, cut in circles and line small pie tins. Mince or chop 6 ozs. cold meat, 1 carrot and a small piece of leek or onion. Bind together with a little brown gravy, season well. Fill into pastry cases. Cover with pastry and bake in a quick for 20 minutes © a o He) Bn 25 & MiA-KIE RSP itr Recipe No. 9 SALAD DRESSING WITHOUT EGGS Melt 3 oz. cooking margarine in a saucepan; add ? oz. flour and mix to a smooth paste ; add Al Cooking Salt and pepper. Stir in slowly } pint milk and + pint vegetable liquor. Stir until boiling and simmer for 3 minutes. Cool, then add a tablespoonful melted margarine and vinegar to taste. Recipe No. 10 GREEN SALAD FOR VITAMINS AND MINERALS Wash in salt water 1 lettuce, 1 bunch watercress, 4 dandelion leaves and a little mustard and_ cress. Drain thoroughly. Shred lettuce and dandelion, mix in mustard and cress, and watercress. Salt and pepper lightly and dress with vinegar and salad oil. Decorate with sliced beetroot, tomatoes and mustard and cress. Recipe No. Il TO PRESERVE RUNNER BEANS