Reasonable recipes

Put 4 ozs. washed lentils in a pan with a large sliced onion, a carrot and a small turnip. Add seasoning, a small bunch of herbs and a quart of water or white stock. Simmer gently until tender. Rub through a white sieve or colander. Blend 14 oz. flour with + pint of milk. Add it to the boiling soup. Stir until boiling. Simmer for 5 minutes. Recipe No. 78 MIXED VEGETABLE SOUP Slice 8 oz. potatoes, 12 oz. carrots, 12 oz. turnips, 8 oz. onions and a small piece of parsnip. Cook in a saucepan in 1 oz. melted dripping for 5 minutes, without browning. Add 3 pints of vegetable stock, Al Cooking Salt, pepper and a small bunch of herbs. Simmer until tender. Rub through a fine wire sieve. Re-heat before serving. Recipe No. 79 CELERY CREAM SOUP Wash and slice one large head of celery and a small onion. Stew until tender with salt and pepper and a small bunch of parsley stalks in 14 pints of white stock. Sieve. Bring to the boil. Add a good ounce of flour blended with } pint of milk. Stir until boiling. Simmer for three minutes. Recipe No. 80 TOMATO SOUP Slice into a saucepan 2lb. fresh tomatoes, I carrot, 1 onion. Add a small bunch of fresh herbs, salt and pepper and a pint of white stock or water. Simmer until tender. Rub through a fine white sieve. Bring to the boil. Add 14 oz. flour blended with a little stock or water. Stir until boiling. Simmer for 3 minutes. Add $ pint of milk and a little sugar to taste. Re-heat but do not boil. Recipe No. 8! TO BOTTLE PEACHES Choose sound, ripe fruit. Cut each peach in half and remove the stone. Pack the -halves, cut side down, as closely as possible in bottling jars. Cover to the brim with cold syrup. (3-4 oz. sugar dissolved in each pint of water.) Cover jars with bottling seals. Stand in steriliser with cold water to cover jats. Bring to 170°F, in 14 hours. Maintain temperature for to minutes. Lift jars on to a non-metal surface. Test for seal when cold. Recipe No. 82 TO STORE NUTS Gather the nuts ripe. (Under-ripe ones will wither during storage.) Remove sheath. Rub the shells perfectly clean with a dry cloth. Spread the nuts on wire trays and leave to dry at normal room temperature until the kernels rattle when the nuts are shaken. Store in jars or tins in a dry place. From walnuts remove all traces of sheath and fibre by scrubbing with a stiff dry brush. Dry as above. Store in layers in crocks with sawdust or coconut fibre between each layer. Recipe No. 83 TO STORE MARROWS & PUMPKINS Allow them to ripen on the plants, but cut before the first frosts. Rub them clean and dry with a cloth. Seal the cut stalk with sealing wax. Fix two bands of tape round each marrow and sling them under a shelf in a cool place where they will not touch anything and cannot be bumped. ‘Treat small pumpkins in the same way. If too heavy to hang, stand on a thick bed of straw on raised wooden slats. Recipe No. 84 STUFFED BAKED LIVER Skin and trim } lb. sliced liver. Soak for 10 minutes in cold salt water. Drain well. Make a stuffing with 3 tablespoonsful breadcrumbs, 2 teaspoonsful chopped parsley, 1 level tablespoonful chopped onion, 1 teaspoonful Worcester sauce, salt and pepper and a little milk to mix to a firm paste. Spread liver with stuffing and sprinkle with a little chopped bacon (optional). Bake in a greased dish until tender (30-45 minutes approximately) with stock or water to half cover the liver. Thicken the liquor with a little blended flour and serve with baked tomatoes or chopped spinach. [illustration: SIFTA TABLE SALT AND Al COOKING SALT] Recipe No. 85 MEAT PASTIES