Family meals and catering

. Wash liver well and sprinkle with salt. Drain thoroughly and cut into slices. . Dip the slices of liver in the seasoned flour. . Melt the dripping in a baking tin. . Arrange the liver in the tin with bacon on top. . Cover with greased paper or another tin. . Cook gently for $ hour, uncover and continue cooking for 10 minutes. . Dish the liver and make gravy, using up the remaining flour. Season with gravy sait. Potatoes—3 /b.. Baked in the skins Braised Onions 2 1b. onions I 0%. margarine or dripping I og. brown sugar . Melt the dripping; fry the onions whole until coloured a little. 2. Pack them into a jar with the sugar and salt. 3. Cover and bake until tender. CORNFLOUR MOULD AND JAM SAUCE 14 pt. milk ¢lb.jam ) 4 pt. water 2 og. sugar > Sauce 2 oz. sugar + pt. water 3 oz. cornflour (light weight) 1. Proceed as in Sunday’s recipe for cornflour. 2. Turn it into mould or basin which has been rinsed out with cold water, and allow it to become quite cold. 3. Boil the jam, sugar and water together, but do not strain. 4. Pour this sauce round the mould when it is turned out. [ 19 ] > WN Aum &wW NN RECIPES. FOR) WEEK III WEDNESDAY STEWED RABBIT 4 oz. self-ratsing flour 1 rabbit cut up into pieces I oz. suet Bacon rinds, washed Dumplings < Salt and pepper Carrot, onion, turnip | Parsley Water to mix . Soak rabbit in cold water for as long as possible, then wash in warm salt water. . Put the rabbit and vegetables into a saucepan or jar and nearly cover with water. Add gravy salt and pepper. . After cooking gently for 14 hours, remove the bacon rinds.. Add the dumplings and continue cooking for 30 minutes. . Serve in the jar or turn out on to a dish. Potatoes—3 /b. steamed or boiled STEAMED FIG PUDDING 10 oz. flour 1 teaspoonful baking soda 4 oz. suet, finely chopped 1 teaspoonful mixed spice 8 og. figs Water to mix to a stiff batter 4 oz. brown sugar . Make in the same way as a suet pastry, but a little more moist. . Steam for 2 to 3 hours. . Make a thin custard sauce using } pt. milk made up to } pt. with water, 1 large teaspoonful custard powder and sugar. MACARONI CHEESE 6 oz. macaroni . 1} oz. flour Piece of toast 6 oz. cheese, grated 4 pt. milk Mustard and sali I 0%. margarine 4 pt. water in which macaroni has been botled . Break up the macaroni, put it into fast boiling salted water and cook until very tender (about 4 hour). . Melt the margarine, add the flour and mustard, then pour in the milk and macaroni water and cook this sauce well. . Add # of the cheese, which must be allowed to dissolve, then salt to taste and the macaroni. . Pour into a rather shallow dish and sprinkle with the remaining cheese. . Brown in the oven or in front of the fire. It must be served very hot. . Decoration of toast may be added to make it look attractive. THURSDAY FRIED SAUSAGES 14 1b. 1. Wipe sausages and prick with a fork. ho N . Flour lightly and fry gently in a little hot fat, or bake in the oven. Potatoes—3 1b. mashed Peas—4 1b. (dried) . Wash and soak the peas for 24 hours in water to which a teaspoonful of bicarbonate of soda has been added. . Place in salted water, bring to the boil, and cook gently until tender. . Toss in a little sausage fat when finished. APPLE DUMPLINGS 2 oz. brown sugar 8 oz. flour 6 apples Pastry < 4 0z. lard Water to mix . Peel and core the apples. . Mix the pastry to a stiff dough, cut into six even-sized pieces and roll each into a round. . Place apple in centre, put sugar in the apple, damp edges of pastry. . Make into neat balls. Bake carefully. FRIED ONIONS AND EGGS 4 eggs Pepper and salt 4 1b. onions 4 slices bread 2 oz. margarine . Toast the bread, fry the onions golden brown and place on the toast. . Fry the eggs gently, or poach in simmering water. Dish the eggs on the onions and serve very hot. [ 20 ] Wr WN wn