Utensils required : basin, wooden spoon, frying pan. 2 oz. flour ; + teaspoon baking powder ; pinch salt ; 4 egg ; 1 gill milk ; fat for frying✪ Pancakes. Sift the egg, salt and flour into a basin, and make a well in the centre. Mix with 1 tablespoonful of water and then with half the milk, working gradually from the centre to the outside, until a smooth creamy batter is obtained. Allow to stand for 30 minutes, then add the remainder of the milk and the baking powder and beat again. Melt the fat in the frying pan, and when hot pour it off into a basin, when a film of fat will be left which will be sufficient for frying the pan- cakes. Pour in enough of the batter to cover the frying pan thinly. When set and slightly brown on one side, turn or toss on to the other and cook. Turn out on to sugared paper, dust with castor sugar and sprinkle with lemon juice. Roll up and keep hot till all the pancakes are ready. N.B.—If the frying pan is rubbed with a little salt and wiped clean with a dry cloth, the pancakes will not stick. SPOTTED DICK Utensils required : pudding basin. 4 oz. flour ; 2 oz. margarine ; 2 oz. sugar ; 34 teaspoon baking powder ; 1 egg ; 1 oz. sultanas ; milk to mix✪ Spotted Dick. Grease a basin thoroughly. Place a few cleaned sultanas in the bottom for decoration. Rub the fat into the flour, add the remainder of the dry ingredients. Mix in the egg and then the milk until a dropping con- sistency is obtained. Steam for ? hour. SEMOLINA PUDDING Utensils required : saucepan, pie dish. } pint milk ; 4 oz. sugar ; 3 oz. semolina ; jam, if liked✪ Semolina Pudding. Heat the milk. Draw the saucepan away from the heat and sprinkle in the semolina, stirring all the time. Return the saucepan to the heat, and stir till the mixture boils and thickens. Add the sugar and put the mixture in a greased pie-dish. Jam can be put in the bottom of the pie- dish if liked. Bake for 30 minutes in a fairly cool oven. 22 A fresh, crisp salad is always welcome, and does not take long to prepare. A simple green salad can be served as an accompaniment to a main dish of meat, or a more substantial salad, containing fish, cheese, eggs or meat, makes a well-balanced meal in itself. Although fresh vegetables are more popular, many cooked vegetables such as peas or butter beans, are equally acceptable when raw vegetables are scarce. Fresh fruit, particularly oranges, bananas, apples and grapes, are delicious in a salad, as are chopped nuts, which also provide extra nourishment. Ring the changes as much as possible, and do not be afraid to experiment with unusual combinations of ingredients. A salad is only appetising if the ingredients are absolutely fresh and the dish is attractively prepared. To clean a lettuce, wash under running cold water, shake off surplus moisture, then put it in a colander or dry cloth and shake to remove remaining water. If a lettuce has gone limp, wash as above, but leave slightly moist. Put in a bowl, cover with a plate, and leave for a while in a cool place. FRENCH SALAD DRESSING The proportion of oil and vinegar in a French dressing may vary according to individual taste, but the following is quite satisfactory : 2 tablespoons olive or salad oil ; 1 tablespoon vinegar (preferably wine vinegar) ; salt and pepper to taste✪ French Salad Dressing. Mix thoroughly together. TANGERINE SALAD 2 tangerines ; 2 tomatoes ; lettuce ; cream cheese ; watercress ; parsley✪ Tangerine Salad. Peel the tangerines and open out the sections before separating them. Remove pips and any pith and fill the centres with cream cheese. Cut the tomatoes into lily shapes. Arrange the lettuce on a flat dish, put the tangerines and tomatoes on the lettuce and garnish with watercress and parsley. FLEMISH SALAD 2 teacups cooked potatoes ; piece of cucumber ; small beetroot ; 4 olives ; 3 anchovies ; mayonnaise ; lettuce✪ Flemish Salad.

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Utensils required : basin, wooden spoon, frying pan. 2 oz. flour ; + teaspoon baking powder ; pinch salt ; 4 egg ; 1 gill milk ; fat for frying. Sift the egg, salt and flour into a basin, and make a well in the centre. Mix with 1 tablespoonful of water and then with half the milk, working gradually from the centre to the outside, until a smooth creamy batter is obtained. Allow to stand for 30 minutes, then add the remainder of the milk and the baking powder and beat again. Melt the fat in the frying pan, and when hot pour it off into a basin, when a film of fat will be left which will be sufficient for frying the pan- cakes. Pour in enough of the batter to cover the frying pan thinly. When set and slightly brown on one side, turn or toss on to the other and cook. Turn out on to sugared paper, dust with castor sugar and sprinkle with lemon juice. Roll up and keep hot till all the pancakes are ready. N.B.—If the frying pan is rubbed with a little salt and wiped clean with a dry cloth, the pancakes will not stick. SPOTTED DICK Utensils required : pudding basin. 4 oz. flour ; 2 oz. margarine ; 2 oz. sugar ; 34 teaspoon baking powder ; 1 egg ; 1 oz. sultanas ; milk to mix. Grease a basin thoroughly. Place a few cleaned sultanas in the bottom for decoration. Rub the fat into the flour, add the remainder of the dry ingredients. Mix in the egg and then the milk until a dropping con- sistency is obtained. Steam for ? hour. SEMOLINA PUDDING Utensils required : saucepan, pie dish. } pint milk ; 4 oz. sugar ; 3 oz. semolina ; jam, if liked. Heat the milk. Draw the saucepan away from the heat and sprinkle in the semolina, stirring all the time. Return the saucepan to the heat, and stir till the mixture boils and thickens. Add the sugar and put the mixture in a greased pie-dish. Jam can be put in the bottom of the pie- dish if liked. Bake for 30 minutes in a fairly cool oven. 22 A fresh, crisp salad is always welcome, and does not take long to prepare. A simple green salad can be served as an accompaniment to a main dish of meat, or a more substantial salad, containing fish, cheese, eggs or meat, makes a well-balanced meal in itself. Although fresh vegetables are more popular, many cooked vegetables such as peas or butter beans, are equally acceptable when raw vegetables are scarce. Fresh fruit, particularly oranges, bananas, apples and grapes, are delicious in a salad, as are chopped nuts, which also provide extra nourishment. Ring the changes as much as possible, and do not be afraid to experiment with unusual combinations of ingredients. A salad is only appetising if the ingredients are absolutely fresh and the dish is attractively prepared. To clean a lettuce, wash under running cold water, shake off surplus moisture, then put it in a colander or dry cloth and shake to remove remaining water. If a lettuce has gone limp, wash as above, but leave slightly moist. Put in a bowl, cover with a plate, and leave for a while in a cool place. FRENCH SALAD DRESSING The proportion of oil and vinegar in a French dressing may vary according to individual taste, but the following is quite satisfactory : 2 tablespoons olive or salad oil ; 1 tablespoon vinegar (preferably wine vinegar) ; salt and pepper to taste. Mix thoroughly together. TANGERINE SALAD 2 tangerines ; 2 tomatoes ; lettuce ; cream cheese ; watercress ; parsley. Peel the tangerines and open out the sections before separating them. Remove pips and any pith and fill the centres with cream cheese. Cut the tomatoes into lily shapes. Arrange the lettuce on a flat dish, put the tangerines and tomatoes on the lettuce and garnish with watercress and parsley. FLEMISH SALAD 2 teacups cooked potatoes ; piece of cucumber ; small beetroot ; 4 olives ; 3 anchovies ; mayonnaise ; lettuce.

One-room cookery