One-room cookery

Utensils required : grill tin, grater. 2 slices of bread spread with butter or margarine ; 2 tablespoons grated cheese ; rasher of bacon. Sprinkle bread and butter with grated cheese. Grill rasher. Place between bread and toast on both sides. If preferred the bread could be fried. RISOTTO Utensils required: strainer, saucepan, plate. 1/4 teacup rice; breakfast cup stock made with meat extract ; 1/4 teacup tomato sauce ; 2 tablespoons chopped ham or other meat. Wash rice. Place in boiling stock and cook until the liquid is absorbed, and the rice is tender. If necessary, more stock or water can be added. When the rice is cooked add chopped meat and tomato sauce and serve. EGG ON SPINACH Utensils required : saucepan, plate, fireproof dish. 1 lb. spinach ; seasoning ; pinch nutmeg ; 1/2 oz. margarine ; 4 pint white sauce ; 1 hard boiled egg ; 1 tablespoon grated cheese. Wash spinach well and cook in only the liquid which clings to the leaves. Drain and press out all the water. Chop finely and season. Re-heat in the margarine and a little of the white sauce. Place in a fireproof dish, top with sliced egg. Coat the spinach with hot sauce, sprinkle with cheese and brown under the grill. Plain poached eggs on spinach are also extremely good. BAKED MARROW Utensils required : baking tin. Young marrow ; seasoning ; stuffing. Young marrows may be steamed whole—time about 30-45 minutes. To bake, peel, remove seeds and fill with minced meat or savoury stuffing ; bake, basting occasionally, for 30-45 minutes. The following are suitable for grilling or frying :— ; Bacon Chops Cutlets Kidneys Steak Sausages Chicken or other poultry cut into pieces When serving a grill, cook tomatoes or mushrooms with the meat, and also serve some potatoes, preferably mashed, or a tinned vegetable could be heated in a saucepan on top of the grill. If cooking potatoes or a fresh vegetable, put these on about 20 minutes before starting to grill and then the meal will all be ready at the same time. GRILLING Utensils required : grill tin and fork or skewers. Bacon Remove the rind. Place underneath red-hot grill. Turn when beginning to crinkle. Takes 1-2 minutes according to thickness. Chops and Cutlets Place underneath red-hot grill. Cook on one side for about 5 minutes until brown, then turn and cook for the same length of time on the other side. The meat is done if it springs back when pressed. Kidneys Dip into warm water and remove skin. Split open from the round top of the kidney, but do not cut in half. Remove the core, which is the whitish part in the centre, with a pair of scissors. Using skewers or cocktail sticks secure the kidneys in position. Place underneath grill and cook 4-5 minutes. Steak Cook as for chops and cutlets. Pork chops and gammon rashers Cook as on previous page. Time, 12-15 minutes. Sausages Put the sausages in grill tin (no fat is required) and cook gently until brown on all sides. Time, about 10 minutes. Poultry Secure pieces with skewers. Place fat on pieces and grill as usual. Time, 15-20 minutes. Mixed grills May comprise a cutlet, sausage, rasher of bacon, tomato and mushroom. FRYING Utensils required : frying pan, fork. Grilling makes less mess and smell and is more digestible than frying, so if you have a grill it is best to use it. To fry bacon and sausages Place in cold frying pan and cook gently. Turn bacon when the fat becomes transparent. Turn sausages, but do not stick a fork into them when cooking. Time: bacon 2 minutes, sausages about 10 minutes. To fry chops, etc. Make a little fat smoking hot in frying pan and then add meat to be cooked. Turn when brown, then reduce heat to cook through. Time as for grilling. ROASTING