Family meals and catering

. Make a syrup with the sugar and water, add sliced apple and simmer in pan gently until cooked. Put into a pie dish. . Rinse the pan. Put in the cornflour and sugar and stir the milk in gradually, mixing it with the cornflour very carefully at first. . Boil and pour over the apples. . Grate nutmeg on top. GINGERBREAD 12 oz. flour 6 oz. margarine 6 oz. soft brown sugar 4 02. dark treacle 2 teaspoonfuls ground ginger 1 small teaspoonful baking soda 1 egg and a little milk and water . Grease a flat tin. . Stand the treacle in a warm place to melt. . Rub the fat into the flour; add all the dry ingredients. . Add the warm treacle, beaten egg and milk and water, and mix to a thick batter, which will just drop from the spoon. . Bake in a very moderate oven until firm. PICCALILLI—(4 quantities used this week) 1 teaspoonful curry powder 4 1b. brown sugar Apple, cauliflower, cucumber, 1 teaspoonful turmeric 24 oz. flour beans and small onions, or 1 tablespoonful mustard Salt a mixture of any three of I grt. of vinegar these ingredients . Cut the vegetables into neat pieces. © . Put a few at a time into a piece of old cotton cloth and dip them into boiling brine (1 pt. water, 2 tablespoonfuls salt). . Mix the dry ingredients to a cream with some of the vinegar. — rit . Boil remaining vinegar, add the creamed ingredients and bring all just to boiling point. Pour over the vegetables. . Stir occasionally until cool; add a little more vinegar if too thick. Bottle and tie down. ihe pickle should be kept for at least a month to mature. 17 | — ~~ Ww N cor Au SW DN H wn » W N RECIPES. FOR) WEEK. Il MONDAY BEEF ROLL 1 1b. minced beef (raw) 1 teaspoonful salt 4 Ib. scraps of bacon cut into small pieces 4 teaspoonful pepper } 1b. breadcrumbs I egg and water to mix 2 teaspoonfuls chopped parsley . Mix all dry ingredients. Add the beaten egg and water and mix thoroughly. . Form into a roll, tie tightly in a greased cloth, and boil gently for 2 hours. . When done, tighten the cloth and press between two plates with a small flat iron on top. . When cold remove from cloth and cover with raspings (baked breadcrumbs) to prevent the outside from becoming dry if the roll is not to be used at once, and to improve the appearance. Potatoes—3 /b., mashed Salad—-According to season STEAMED TREACLE LAYER PUDDING ( 10 og. flour J 1 large teaspoonful baking powder unless Lemon rind, grated Pastry self-raising flour is used 4 1b. treacle 4 oz. suet 2 tablespoonfuls breadcrumbs Water to mux . Make a soft pastry of the pastry ingredients. . Grease a basin. . Put in } of the treacle. . Divide the pastry into three pieces. . Put one over the treacle in the basin; press it out to reach to the sides of the basin. . Mix remaining treacle, breadcrumbs and lemon rind. Put a layer of this on to the suet pastry in the basins . Cover the next piece of pastry. Repeat once more. . Cover with a greased paper and steam for 2} hours. LENTIL AND TOMATO SOUP 12 oz. lentils (soaked) 2 grt. of water or liquor in which meat (the roll) Bacon rinds or bones or vegetables have been boiled. I oz. margarine Small tin of tomatoes (24d.) Onion, carrot, turnip, celery (outside pieces) 1 oz. flour Pepper and salt and herbs . Fry the bacon rinds or bones in the margarine. . Add all the vegetables (cut small) and stir over heat for 5 to 10 minutes until they smell savoury. . Add the tomatoes from the tin and the water and pepper and salt. . Cook all together until tender, stirring occasionally. . Remove the bacon rinds. . Add the flour, mixed to a cream with a little milk or water, and boil for a few minutes. [ 18 ] I 2 3 4 5 6 7 I _ TUESDAY, LIVER AND BACON 1 1b. ox liver cut into slices + 1b. scraps of bacon I oz. flour 7 ‘gp Pepper and salt Mixed togethe I og. dripping