Reasonable recipes

Peel six cucumbers and cut them in thin slices. Skin and slice three onions thinly. Sprinkle both with Al Cooking Salt and leave overnight. Rinse well in cold water. Mix together. Add 1 pint vinegar ; 1 tablespoon mustatd seed and 4 tea- spoonful powdered alum. Pack into clean jars, taking care to cover the vegetable well with vinegar. Cover and store for a month before using. Recipe No. 54 BOTTLED APPLE SLICES Peel, core and quarter the apples. Drop into salted water when ready, to prevent discolouration. Pack into clean bottling jars. Cover to the brim immediately with cold water. Place rubbers, caps and clips in position. Sterilise as follows without delay :—Stand jars on folded cloth in deep pan. Cover to necks with cold water. Bring to simmering point in 14 hours. Simmer gently for 10-15 minutes. Remove jars and cool. Test for seal after 12 hours. SIFTA Roi SALT AND Al COOKING) S$ MET REASONABLE’ RECIPES Recipe’ No. 55 A SUBSTITUTE FOR CAPERS Pick some green Nasturtium seeds. Soak them for 24 hours in brine made by dissolving + lb. Al Cooking Salt in 14 pints water. . Drain and pack into small bottles. Heat through in the oven for about ten minutes. Cover with hot spiced vinegar. Finish with air-tight covers and store in a cool place. Recipe No. 56 TOMATO COCKTAIL Simmer together for fifteen minutes 4 cups sliced tomato, 1 cup water, $ tea- spoonful salt, 4 teaspoonful celery seed or 1 stick fresh celery, 2 teaspoonsful sugar, 6 cloves, 2 teaspoonsful Worcester Sauce, 2 teaspoonsful vinegar and 2 thin slices shallot. Press through a sieve or fine strainer. Cool thoroughly before serving. Recipe No. 57 CHEESE AND TOMATO PIE Pour half a pint of boiling milk and 4 oz. margarine over 3 oz. breadcrumbs. Leave soaking for 4 hour. Add a pound of skinned and chopped tomatoes; 1 oz. gtated cheese; 3. teaspoonsful chopped parsley; 2 reconstituted eggs ; salt and pepper. Bake until set. Decorate with sliced tomato and bake for a further eight minutes. Serve hot. Recipe No. 58 A BREAKFAST DISH Melt 14 oz. margarine. Add 4 oz. well drained, cooked mock-rice or spag- hetti and 5 oz. flaked fresh or tinned white fish. Season well with salt and pepper. Add 2 reconstituted eggs and stir over low heat until cooked. If necessary, add a little milk before serving. Dish sprinkled with chopped parsley. Recipe No. 59 TOMATO KETCHUP Put 12 sliced tomatoes into a stew pan with 2 chopped onions, 1 pint malt vinegar, 3 tablespoonsful sugar, 1 table- PALMER, MANN & Co, spoonful Al Cooking Salt, 2 teaspoonsful each of cloves, cinnamon, allspice, grated nutmeg and 4 a teaspoonful cayenne pepper. Stew slowly for 2$ hours until ae Strain, bottle and sterilise as for ruit. Recipe No. 60 CHEESE SLICES Sift together 6 oz. flour, 1 level teaspoon- ful Al Cooking Salt, 1 level teaspoonful mustard, 2 or 3 shakes cayenne. Rub in 2 oz. cooking fat. Add 14 oz. medium oatmeal, 14 oz. grated cheese. Mix toa firm paste with reconstituted egg. Roll into an oblong +4 inch thick. Spread half with 2 oz. grated cheese, 1 table- spoonful dried egg, seasoning and cayenne mixed to a thick paste with about 12 tablespoonsful of milk. Fold the second half of paste over and press down. Glaze with egg. Sprinkle with cheese. Cut into fingers. Bake for 15 minutes in a hot oven (400°F.). Recipe No. 6] OATMEAL SCONES © Sift together 6 oz. flour, 4 teaspoonful salt, 14 teaspoonsful bi-carbonate of soda. Add 6 oz. medium oatmeal. Rub in 1} oz. cooking fat. Mix to a soft dough with 1 egg and milk and water. Roll out about # inch thick. Cut into circles. Brush with milk. Bake at 420°F. for about 20 minutes. Recipe No.62 BATTER COATING FOR FRIED FISH