Reasonable recipes

Leave young carrots whole ; quarter old ones lengthwise. Fry lightly in a little dripping or margarine. Turn into a casserole. Sprinkle with Ai Cooking Salt and chopped parsley. Add very little boiling stock or water. Cover the dish and cook in a moderate oven until tender. Serve sprinkled with chopped parsley. Recipe No. 96 NEW GREEN PEAS, FRENCH STYLE Put some washed, damp lettuce leaves in the bottom of a fireproof dish. Add the shelled peas, a little salt, a small sprig of mint and a few small knobs of margarine. Cover with several coarse lettuce leaves and put a lid on the dish. Cook in a fairly hot oven until tender. Remove the top leaves and the mint before serving. Recipe No.97 DROPPED SCONES, OR SCOTCH PANCAKES Sift together 4 lb. plain flour, 1 level teaspoonful Al Cooking Salt, 2 good teaspoonsful baking powder and a dessertspoonful of sugar. Mix to a thick batter with half an egg (fresh or reconstituted) and a good gill of milk or milk and water. Have ready a hot gridle or a thick frying pan. Rub it over with a piece of fat. Drop the batter on in spoonsful and cook quickly until bubbles appear. Turn with a knife and cook the second side. Serve hot or cold with butter. Recipe No. 98 SULTANA SCONES Sift together 4 Ib. plain flour, 3 good teaspoonsful of baking powder, 1 level teaspoonful Al Cooking Salt, 2 teaspoonsful of sugar. Rub in 4 oz. lard. Add 1-2 oz. of sultanas. Mix to a firm dough with about } pint of milk or milk and water. Roll out quickly about ? inch thick. Cut in triangles or rounds, and bake in a hot oven for about 10-15 minutes. (If sour milk is used omit 1 teaspoonful of baking powder.) Recipe No. 99 MARROW CHUTNEY Cube enough peeled marrow to weigh 4 lbs. Add 2 Ibs. peeled, chopped apples, 2 oz. Al Cooking Salt, + teaspoonful cayenne pepper, $ lb. chopped onions, 1 lb. mixed dried fruit, 1 level teaspoonful grated nutmeg, 6 bay leaves and a quart of vinegar. Mix well and leave soaking overnight in an earthenware bowl. Turn into a preserving pan and simmer until tender. Add 1 lb. of sugar and 2 tablespoonsful lemon or lime juice. Simmer until thick. Bottle and cover down hot. Recipe No. 100 BEEF OR MUTTON HASH Melt an ounce of dripping in a saucepan. Add 3 sliced medium-sized onions. Fry until lightly browned. Add 1 oz. of flour and continue frying until well browned. Add salt and pepper, a teaspoonful of meat extract, and a good 3 pint of stock or water. Stir until boiling, add sliced lean beef or mutton, and heat through gently for about five minutes. Serve with boiled potatoes and carrots or greens. StF TA TABLE SALT: AND Al COOKING SALT Recipe No. 101 HAMBURG STEAKS To 8 oz. of lean raw minced stewing steak add 1 oz. flour, 1 teaspoonful mixed herbs, salt and pepper, and a tablespoonful of finely chopped fried onion. Mix thoroughly and shape into 4 flat cakes on a well-floured board. Fry lightly on both sides. Put in a fireproof dish with a little boiling stock or water. Cover and cook gently in the oven for about 14 hours. Serve with tomato or brown sauce. FOASLEM ERo) (MEACNEN © Ean Ox Recipe No. 102 CASSEROLED SHEEP’S HEARTS Clean four hearts and soak them in salt water for half an hour. Dice 2 carrots, 2 onions and 1 turnip. Put them in a casserole with Al Cooking Salt, pepperand a bunch of herbs. Lay the hearts ontop. Half cover with stock or water. Cook slowly for about two hours. Remove the herbs. Thicken the liquor with blended, browned flour. Serve with boiled potatoes. EU E) a MAKERS OF BALMER 6M ACN Nea GtOn mle ta) MAKERS OF SIFTA taste sALtT ano Jad ClO. .O KAN Gass Aiier