The housewives' book of recipes & hints

oA * ‘PAE - HOUSEWIVES’ BOK. w v Ye ¥ Ads ae | OF _ RECIPES @ HINTS. % x A. CHADWICK, PRINTER, MIRFIELD. , - TABLE OF MEASURES. To obtain the best in cooking always weigh your ingredients carefully, but if no Scales are available the following may be found useful :— 2 level teaspoonsful — 1 level dessertspoonful 2 level dessertspoonful — 1 level tablespoonful 4 level teaspoonsful —_ 1 level tablespoonful 4 level tablespoonsful — 1 teacupful 1 level tablespoonful — oz. 4 level teaspoonsful a Vw, 1 level teacupful bes +b. 1 level breakfastcupful. — 4)lb. Liquid Measures. , ol teacupful — 4 pint 1 breakfastcupful — 4 pint — sore See “A RECIPE FOR WAR-TIME. (Ingredients Unrationed). Take equal parts of faith and courage. Mix well with a sense of humour. Sprinkle with a few tears and add a helping of kindness to others. Bake in a good natured oven. Dust with laughter. Scrape away any self-indulgence ‘that is ABBR ONS: Serve in generous helpings. l WMWALNL QL » ? | have. been collected — - by members of the W.V.S. It is. hoped is ay Be Fete sof war-time paula’ > ; The | ish to. ‘thank all ito: have ‘contributed. ve | From WM. MABANE, Buae. Moe Parliamentary Secretary to the Ministry of Boor SUPPER DISH. INGREDIENTS—8 Eggs (reconstituted) 3 pint Milk (reconsitituted) 2ozs. Cheese (grated) 4lb Mushrooms Margarine, Salt, Pepper, Nutmeg, Flour, Pour Slices of | National Bread, This makes a substantial dish for four people. Peel and chop the Mushrooms. ! Make a sauce with the margarine, enough flour for moderate thickening, half-pint of milk, then add the grated cheese, when this is dissolved, add the chopped mushrooms, and salt, pepper, and a pinch of nutmeg to taste. Toast the bread, and spread with margarine if sufficient © available. Scramble the eggs not too firmly. Put the four pieces of toast close together on a dish, ang cover with the scrambled eggs. Pour the thickened sauce over the whole and serve, 3 ° Pion DISHES: =<FISH.. CAKES. . 4lb Cooked Fish 4 Tablespoonsful Milk 4ozs. Mashed Potatoes Bread Crumbs idozs. Margarine | Salt and Pepper Rar 1 Fge Fat to fry in. -. Remove skin and bone from the fish, mix it with the potatoes, butter (melted), salt and pepper, add most of the egg (the remainder use for brushing the cakes over) well beaten; mix all together. Form the mixture into small cakes. Brush the cakes over with egg, toss in crumbs and shape neatly again. Have the fat very hot and fry the cakes a golden brown. Dish in a circle and garnish with parsley. Mrs. G. K. WALKER A modified recipe to meet War-time needs. SALMON CUTLETS. 1 small tin salmon (Grade 8), pepper and salt, 1 gill white sauce, dried egg and breadcrumbs, hot fat for frying. Make 1 gill white sauce, drain away all moisture from salmon, remove all skin and bones, then put in pan with white sauce, mix until it leaves pan quite clean, put on a plate to cool, when cool cut into cutlets and brush over with egg and dip in breadcrumbs, fry golden brown and serve with parsley sauce. Mrs. Bootu, 22, Granny Lane. TWO WAYS OF USING CHILLED COD. Butter a pyrex dish and place in 1lb. of Cod, boned and skinned. sprinkle with pepper, pour over white sauce made with loz. butter and 4 pint milk and pinch of sult. Grated cheese may be added or chopped parsley and the top decorated with sliced tomatoes. Cook 20 minutes, or cook leeks for about 5 minutes. Add layers of fish and leeks alternately, cover with sauce. Cover with mashed potatoes and cook 20 minutes. | Mrs. CoLLomosse#, 20, St. Paul’s Road 4 SALADS, CHUTNEY. | SUPPER SALAD. ~ 14lbs. Potatoes 1 Bunch of Carrots 1 Buneh of Watercress loz. Cheese