Reasonable recipes

Mix 4 oz. flour, 1 tablespoonful each dried egg and dried milk, and } teaspoonful Al Cooking Salt. Mix to thick batter with 4 pint cold water. Beat well. Add another }+ pint water. Fry in thin pancakes. Turn on to hot dish. Stuff with 1-2 tablespoonsful hot apple pulp. Fold in half and serve. Recipe No. 34 CURRIED HARICOTS Soak and cook 4 oz. haricot beans. Fry one chopped onion in 4 oz. dripping. Add 4 oz. flour, 2 teaspoonsful curry powder and seasoning to taste. Brown lightly. Add 4 pint bean liquor and stir until boiling, then add the beans, a grated carrot, and a teaspoonful chutney. Cook for 15 minutes in a covered pan. Serve with potatoes. PEA SOUP Soak overnight in cold water 4 oz. dried peas, a teaspoonful of bi-carbonate soda. Strain and rinse them. Cook until tender with a large sliced potato, one or two onions, seasoning, a teaspoonful mixed herbs and 24 pints stock or water. Sieve, te-season and thin if necessary. Re-heat before serving. Recipe No. 35 Recipe No. 38 DINNER FOR 4 Brown 3-4 lb. of cut and trimmed stewing steak in about an ounce of dripping. Remove meat and keep hot in a saucepan. Fry lightly one or two sliced onions, add 1 ounce flour—cook until brown. Add 4 pint water, diced carrot and turnip. Stir until boiling—season well. Pour over meat and simmer gently until tender. Recipe No. 37 TO PRESERVE APPLE PULP Peel, core and quarter apples. Remove damaged parts—stew to pulp in enough water to. prevent burning—fill into bottling jars—put on rubber rings, closures and clips. Place on folded cloth or paper in pan with cold water to necks— bring slowly to simmer. Simmer to minutes. Remove jars. Test for seal after 12 hours. [illustration: SIFTA TABLE SALT AND Al COOKING SALT] Recipe No. 38 BOTTLED BLACKBERRIES Choose sound, ripe fruit. Wash in cold water. Pack into clean jars. Cover—cook in slow oven. Fill up each jar with cooked fruit. Put on rubber rings. Fill each jar to the brim with boiling water. Cover immediately with closures and clips. Test for seal after 12 hours, by removing clips and lifting jar by cap. The seal should stand the weight of the jar. Recipe No. 39 GREEN TOMATO CHUTNEY Peel and core 2 lbs. apples. Cut them up roughly with 2 lbs. green tomatoes. Add t oz. sliced garlic or 4 ozs. sliced shallots —boil for half an hour with 14 pints vinegar. Cool—boil 1 lb. sugar in 1} pints vinegar for about Io minutes to form a good syrup—add 2 ozs Al Cooking Salt, 1 teaspoonful cayenne pepper I oz. ground ginger, 12 ozs. dried fruit—mix with tomato and apple— pass all through mincing machine—bottle and cover cold. Recipe No. 40 PICKLED BEETROOT Bake roots in moderate oven until tender —remove skins—slice or cut into dice— pack into clean hot jars—fill to brim with cold, spiced vinegar—cover with airtight closures. Store for several weeks before using. SPICED VINEGAR. To a pint of vinegar add 24 ozs. mixed whole pickling spice, 2 or 3 Bay leaves and an ounce of Al Cooking Salt—bring to boiling point in a covered pan—simmet for 2 minutes. Cool and strain before using. Recipe No. 41 PICKLED RED CABBAGES Choose a good, firm cabbage—remove damaged leaves. Cut in quarters and remove the stalk. Wash the cabbage in cold salt water and dry thoroughly. Shred finely with a stainless steel or silver knife. Sprinkle well with Al Cooking Salt and leave for 24 hours, stirring PALMER, MANN & CO. occasionally. Drain thoroughly. Cover with spiced vinegar and leave for another 24 hours. Add a little chopped onion. Pack into jars—cover with vinegar and seal with air-tight closures—use within two months of making. Recipe No. 42 PICKLED ONIONS