Reasonable recipes

String some young, fresh beans, and slice them as for boiling. Put alternate layers of Al Cooking Salt and beans in clean sctew-top jats, using 1 lb. salt to evety 3 lbs. beans. Commence and finish with a thick layer of salt. Cover and store in a cool place. To use the beans, wash them thoroughly in cold water, soak for two hours, and cook in boiling, unsalted water for 30 minutes. To be assured of good results, be careful to use only young beans and be unsparing with salt. Recipe No. 12 FISH SALAD Flake 1 Ib. cooked cold fish and add to it 4 gill picked shrimps or 4 a small tin of salmon. Season well and add a teaspoon- ful of chopped chives. Bind together with a little salad dressing (as No. 9) and form into a neat shape on a flat dish. Coat with mayonnaise and arrange green salad, tomatoes, beetroot and tadish round the dish. Recipe No. !3 TO PRESERVE TOMATOES Wipe the tomatoes with a damp cloth. Pack them either whole, quartered or Sliced, in jars. Add 1 teaspoonful of Al Cooking Salt for each pound of tomatoes. Cover to the brim with water, and cover with rubber rings, metal covers and clips, sterilise in water at 190° Fah. for 30 mins. Leave for twelve houts. Test for seal and store in cool place. Recipe No. 14 POTATO RISSOLES Mix some cold, well seasoned cooked meat to a firm paste with a little thick gravy. Roll it into small neat cork shapes coat each with mashed potato, dip in egg and crumb coating and fry quickly in smoking hot fat or bake in a quick oven. Serve with gravy. Recipe No. 15 SAVOURY CHEESE AND POTATO BALLS To 4 lb. cooked potato, add a table- spoonful of grated cheese, a teaspoonful of chopped parsley and a teaspoonful finely grated raw onion. Season well. Shape into small balls, coat in egg and crumb coating and fry in smoking hot fat until golden brown, or bake in a quick oven. Recipe No. 16 PARSNIPS WITH BEEF Peel and slice some patsnips. Par-boil them in boiling salted water. Drain off the water and dry them thoroughly. Finish cooking by roasting them under the joint, keeping them well basted until they are golden brown. Recipe No. 17 ARTICHOKE SOUP FOR COLD DAYS Mince 14 lb. peeled artichokes, 1 onion and a stick of celery, add seasoning and 14 pints of vegetable liquor. Simmer for about half an hour. Add one ounce of flour blended with 4 pint household milk. Stir until boiling, then simmer for three minutes. Serve piping hot. SIFTA TABLE SAL T.. AD Al CrOrO KP NG" Sane REASONABLE RECIPES Recipe No. 18 RABBIT FRICASSEE Put the jointed rabbit in a pan with a sliced onion and carrot. Add a bunch of herbs, seasoning and # pint vegetable liquor. Simmer until tender. Strain off the stock. Make a good white sauce with 2 oz. flour, 14 oz. margarine, $ pint milk and the stock. Add rabbit, veg- etables and reheat. Recipe No. 19 THE END OF THE WEEK-END JOINT Mince together 4 oz. cold meat, one small onion and one carrot. Add season- ing and Worcester sauce to taste, a good teaspoonful flour, and 3 gill of vegetable liquor or thin gravy. Stir continuously until the mixture boils, then simmer gently for three minutes. Serve with mashed potato and green vegetable. Recipe No. 20 © FISH CUTLETS Flake finely 4 lb. of any cooked white fish. Add 2 oz. grated cheese, seasoning, 3 ‘teaspoonsful. chopped. parsley and -enough thick white sauce to mix to a firm paste. Shape into cutlets, coat with egg or milk and dry bread crumbs. Bake in a hot oven for 15 minutes or fry in a little smoking hot fat. Recipe No. 21 SALAD DRESSING Put two reconstituted dried eggs into a basin and 1 teaspoonful mustard, 4 teaspoonful sugar, A1 Cooking Salt and - peppet, 4 tablespoonsful vinegar and 1 oz. margarine. Stir over hot water until mixture thickens. -Thin with milk. Recipe No. 22 PICKLED WALNUTS