One-room cookery

Peel an onion and stick 3 cloves into it. Boil up 4 pint milk and pour it over the onion, and allow to stand for 4 hour. Remove the onion, add 2 oz. white breadcrumbs, season with salt, pepper and a pinch of mace, and cook very gently till the breadcrumbs swell. Stir in 1 oz. margarine, and pour the sauce into a hot sauceboat. BROWN SAUCE Melt 1 oz. dripping in a pan and stir in 1 oz. flour, cook very gently till brown. Gradually add ? pint vegetable stock and stir till boiling, season and simmer for a further 5 minutes before serving. A few drops of gravy browning or a meat cube may be added to improve the colour and flavour. GRAVY Drain off all fat from the baking tin in which the meat was roasted, and to the remaining meat essence add 4 pint vegetable stock ; season, stir well and boil for 2 or 3 minutes before straining into a sauceboat. For a thicker gravy, stir into the meat sediment a dessertspoon of flour before adding the liquid. BEVERAGES TEA When making tea allow one good teaspoon of tea per person. Heat the teapot with hot water for a few minutes, then pour out the water. Put in the tea leaves, pour on boiling water and allow to infuse for 2-3 minutes. COFFEE To make coffee for three to four people, measure one pint of water into a kettle and put it on to boil. While it is boiling, heat thoroughly a china jug or coffee pot. Just before the water boils measure into the jug (which should be quite dry) four heaped dessertspoons of freshly ground coffee. Pour the boiling water slowly on to the coffee; stir briskly and allow to stand for a minute or two before skimming off the grounds on top with the edge of a spoon. Cover the jug and leave in a warm place for 3 minutes to allow the remainder of the grounds to settle. The coffee should then be ready for serving. For very clear coffee strain into another pre-heated jug. When serving white coffee make the milk very hot, but do not let it boil. COCOA Allow one teaspoon of cocoa to a breakfastcup of milk, or milk and water. Blend the cocoa with a little cold milk, and put the rest on to boil. Pour the boiling milk on to the cocoa, stir well, return to the pan, and bring to the boil. Boil for a minute or two, then serve. LEMONADE Use one lemon, a tablespoon of sugar and half pint of water. Wash the lemon, peel the rind off with a knife and put in a glass jug which has been previously warmed. Squeeze the juice into the jug. Add the sugar and pour on boiling water. Cover and leave till cold. ORANGEADE Is made similarly to lemonade, but adjust the sugar according to the sweetness of the orange. TO REHEAT COOKED FOODS PASTRY Place a biscuit tin lid, or baking tin, enamel or tin plate, on top of a very low gas flame, with the patty or tart on the tray ; cover with a saucepan lid or enamel plate and allow to heat through gently. MEAT, FISH OR VEGETABLES (not required crisp) Place on a plate covered with a saucepan lid on top of a saucepan of boiling water. FRIED FISH, FISHCAKES, SCOTCH EGGS Grease an enamel or tin plate, put fish or whatever requires re-heating on it, and place over the grill or on top of a very low gas flame. Cover with a lid and heat slowly. MEAT AND SPONGE PUDDINGS IN TINS Punch a hole in the can. Place in a saucepan with boiling water to come two-thirds up the tin. Handy Vege 1 teacup flour 4 oz. 1 heaped tablespoon flour 1 oz. 1 heaped dessertspoon flour $ OZ. 1 heaped teaspoon flour 4 Oz. 1 heaped tablespoon breadcrumbs 4 OZ. 1 heaped tablespoon cheese 1 oz. 1 level tablespoon sugar 1 oz. 4 oz. fat Piece the size of a walnut 1 oz. fat Piece the size of a hen’s egg 1 small teacup liquid 4 pint 1 breakfastcup liquid 4 pint