Reasonable recipes

Bone three cooked kippers and mash the fish. Beat 1 oz. of margarine to a soft cream. Mix in the kipper. Add vinegar, salt and pepper to taste. Butter some small fingers of toast and dip each piece in finely chopped parsley. Pile kipper paste on each finger. Serve cold for a fork supper or hot in larger portions as a breakfast dish. Recipe No. 72 CURRY STRAWS Sift together 4 oz. of self-raising flour, 1 level teaspoonful each of curry powder, dry mustard and salt. Add a few shakes of cayenne. Rub in 1 oz. cooking fat. Add 4 oz. grated cheese, a small teaspoonful chutney and half a level dessertspoonful dried egg. Mix to a firm paste with cold water. Roll out about 4 inch thick. Brush with egg. Sprinkle liberally with salt and a little grated cheese. Cut into small fingers. Bake on greased trays in a hot oven for 10-15 minutes. Recipe No. 73 TURKEY OR CHICKEN BROTH Break up the carcase of the bird. Put it in a pan with one or two onions each stuck with four cloves. Add two ‘or three blades of mace and cold water to cover. Simmer gently for three or four hours. Strain and cool. Skim off fat. To each pint of stock add 4 oz. pearl barley, 1 tablespoonful chopped carrot, 1 dessertspoonful chopped onion and a good sprig of parsley. Add salt to taste. Simmer until the barley is tender. Serve sprinkled with chopped parsley. Recipe No. 74 POTATO SOUP Slice 1 lb. potatoes and 4 lb. onions. Cook them slowly for 3 minutes without browning in 4 oz. dripping. Add salt and pepper, 14 pints stock, a good sprig of parsley and simmer steadily for about # hour. Rub through a wire sieve or coarse strainer. Add 1 oz. flour mixed to smooth paste with } pint milk. Stir until boiling. Simmer for 5 minutes. Serve with chopped ‘parsley. é [illustration: PALMER, MANN & CO] Recipe No.75 ONE POT STEW for Economy in Time, Work and Fuel Cut 2 lb. middle neck of mutton into neat pieces and put in a saucepan. Add 14 lb. thickly sliced potato, 1 lb. each of sliced carrots and turnips and lb. sliced onions. Add salt and pepper to taste and cold water to half cover. Bring slowly to simmering point and simmer slowly for 1-1$ hours. Serve the meat in the centre of a dish with some vegetables and gravy round. Serve extra vegetables and gravy in a separate dish. Alternatively cook in a casserole in a moderate oven and setve in casserole. TO PRESERVE LARGE CUCUMBERS Recipe No. 76 Quarter the cucumber lengthwise and cut into neat cubes. Place in an earthenware bowl in layers with dry Al Cooking Salt. Leave for 24 hours, stirring occasionally witha wooden spoon. Drain well. Packinto clean jars and cover with spiced vinegar. Cover the jars with non-metal caps. TO PRESERVE SMALL CUCUMBERS Choose cucumbers of equal size. Place them in a saucepan and cover with brine, prepared by dissolving half a pound of Al Cooking Salt to three pints of water. Bring to simmering point and simmer for 10 minutes. Drain well and leave until cold. Pack into jats and cover with spiced vinegar. Cover the jars with non-metal caps or with lacquered metal caps. The following method is rather more complicated, but gives a better colour preserve. Soak for three days in brine. Drain off the brine, and repeat, using fresh brine, for another three days. Drain and soak in clear water with alum in the proportion of one dessertspoonful of alum to 2 quarts of water. Continue soaking for six hours. Drain well and simmer for 10 minutes in spiced vinegar. Pack into hot jars and cover with hot vinegar. Cover down when cold. In these recipes the cucumber can be used, peeled or unpeeled according to taste. [illustration: MAKERS OF] Recipe No. 77 LENTIL SOUP