Reasonable recipes

Sift together 3 oz. flour, } teaspoonful salt, 1 level tablespoonful dried egg, and one level tablespoonful milk. Mix to a thick batter with about 6 tablespoonsful cold milk and water. ~ Beat well and leave to stand. Before using add $ oz. melted cooking fat. Dip small fish fillets into the batter and fry in a little smoking hot fat. Turn the fish frequently to ensure even browning. Recipe No. 63 PEANUT PASTRY FOR SAVOURY PIES AND PASTRIES Sift together 6 oz. self-raising flour, 1 teaspoonful Al Cooking Salt and 1 tablespoonful household milk. Rub in 4 OZ. pea-nut butter. Mix to a soft dough with about } pint cold milk and water. Knead lightly and roll out as required. Bake in a hot oven (420°F.). Recipe No. 64 CURRIED VEGETABLES Cook 1 lb. of mixed diced turnip, carrot, celery, onion, cauliflower. Drain. Add Boz, of cold diced potato and 2 oz. cooked haricot beans. Lightly fry a chopped onion in 1 oz. dripping. Add 4 oz. of flour and 2-3 teaspoonsful curry powder. Cook for 5 minutes. Season and mix in 4 pint vegetable liquor. Stir until boiling. Add vegetables. Heat through gently for 20 minutes. Serve with boiled macaroni or mashed potato. Recipe No. 65 OATMEAL PORRIDGE Sprinkle 2 oz. medium oatmeal and 1 good tablespoonful Al Cooking Slt into a pint of boiling water, stirring continuously. Simmer steadily for half-an-hour with a lid on the pan. Stir occasionally to prevent sticking. Serve when the meal is tender and the porridge thick. Recipe No. 66 SCALLOPED FISH Mix together 1 lb. cooked white fish, a good i pint thick white sauce, I tablespoonful chopped parsley and 1 reconstituted egg. Season to taste with salt and pepper. Heat. Pour into a pie dish or scallop shells. Coat with white sauce, sprinkle thickly with breadcrumbs. Dot with a few small knobs of margarine. Brown quickly in a hot oven or under the grill. Recipe No.67 SOUSED HERRINGS OR MACKEREL Behead four fish. Split open and remove backbones. Sprinkle with salt and shredded shallot. Roll up each fish from head to tail with skin side out. Pin tail down with a match stick. Place in a greased fireproof dish. Add ten peppercorns, 3 cloves, 1 bay leaf and a little shredded shallot. Half cover with 1/31rd water and 2/3rds vinegar. Cover the dish. Bake slowly for 3/4-1 hour. Serve hot or cold. Recipe No. 68 SALTY BISCUITS Sift together 4 oz. plain flour and 1 good teaspoonful Al Cooking Salt. Rub in 1 oz. cooking fat. Mix to a firm paste with cold water, milk or milk and water. Knead lightly with the finger tips to an even texture. Roll out very thinly. Cut into finger strips or squares. Bake on greased baking trays in a moderately hot oven for ten to fifteen minutes until pale golden brown and crisp. Recipe No. 69 PEANUT AND CELERY BISCUITS Sift together 5 oz. self-raising flour, 1/4 level teaspoonsful Al Cooking Salt, $ teaspoonful celery salt and 1 level tablespoonful dried egg. Season with cayenne. Rub in 1 oz. cooking fat and 14 oz. peanut butter. Mix to a firm paste with cold water. Roll out about 1 inch thick. Cut into small rounds. Brush lightly with beaten egg. Sprinkle with salt and bake in a moderately hot oven until golden brown—about. 15-20 minutes. Recipe No. 70 APPLE CHUTNEY Peel, core and slice 24 lb. cooking apples. Add 2 pints of vinegar and 2 oz. mixed allspice tied in muslin. Stew all together until the apple is tender. Add 1 Ib. sugar and dissolve over slow heat. Then boil briskly for 5 minutes. Remove the spices. Add 6 oz. chopped raisins, 2 good teaspoonsful salt and 4 oz. of ground ginger. Stir well and boil for 2 minutes. Pour into hot jars and tie down with air-tight covers. SIFT A TABLE SALT AND Al COOKING SALT Recipe No. 71 KIPPER SAVOURIES