Family meals and catering

. Place in boiling salted water—the vegetable being quite covered—and cook gently, 15 to 40 minutes according to age Potatoes—3 /b. A few baked with the meat . Peel or scrape potatoes. . A few should be cooked with meat and the remainder should be placed in cold water to which salt has been added. brought to the boil, and cooked gently for 20 to 30 minutes. RICE PUDDING 4 02. rice 2 02. sugar Nutmeg 4 og. margarine I pt. water Pinch of salt 1 pt. milk . Wash the rice and put it into a dish of suitable size. ’ ; Cover with the water and bake gently until the water is absorbed. Stir occasionally. Keep the dish covered during this cooking. . Pour in rhe milk, add sugar and a little grated nutmeg, and bake very gently for about 1} hours, until creamy and brown (no cover). COCOANUT CAKE 1 1b. flour 6 og. sugar t pt. milk +- water to mix 4 oz. cocoanut 6 oz. margarine 2 teaspoonfuls baking powder unless Pinch of salt I egg self-raising flour has been used . Rub the fat into the flour and add the dry ingredients. _ Mix to a stiff batter with the beaten egg, milk and water. Put into a tin which has been greased and lined at the bottoW! with paper. Bake until firm—about 2 hours. [5] “ a. WINTER SALAD I onton, raw 1 beetroot, cooked I carrot, raw, grated 1 1b. cooked potato Just enough vinegar to moisten The onion should be skinned and chopped finely, and the beetroot skinned’and sliced. Scrape the carrot before grating it Arrange the ingredients carefully in a bowl and add a little vinegar. Potatoes—3 /b. baked, boiled, or mashed Mashed Potato: i, wm -& wo nN ww Boil the potatoes, and when cooked drain and mash with the end of a rolling pin. Add a little fat or milk and pepper and salt and beat well. STEAMED DATE, PUDDING & oz. flour 3 oz. suet, chopped 8 og. dates, chopped 4 oz. soft brown sugar 4 teaspoonful baking soda 4 teaspoonful mixed spice & pt. nalk + water to mix . Put all the dry ingredients into a basin. Dissolve the soda in a little water. . Mix to a stiff batter with milk and water. . Put in greased pudding basin, cover top of basin with greased paper folded carefully over the edges. . Steam for 2 to 3 hours. . Serve with } pt. thin custard sauce, made as directed om custard powder tin, using milk and water. CHEESE SAVOURY 2 slices bread, toasted 1} oz. margarine 1% os. flour 4 pt. milk and water Pepper, salt and mustard 4---6 az. grated cheese . Cut toast into about 6 strips, in order that the savoury can be served easily. Put them close together on a dish. . To make the sauce, melt the margarine, add the flour and mustard, and stir briskly. Add the liquid, and boil well. . Add pepper and salt and } of the cheese. After the cheese has melted, place the mixture on the slices of toast. . Sprinkle with cheese and brown under the grill or before the fire, [ 6 | FLT TTI RT ALP ZAIN NS ER PTET ETT ETI TSE TE ATE SHEPHERD’S PIE About 4 lb. cooked meat { I oz. dripping Mashed potato s 1 large onion Pepper and salt apr oP flour Chopped parsley } pt. potato water . Take a frying pan or strong iron pan and fry the onion in dripping until golden brown; add flour and stir together. Add water and boil. . Withdraw from fire and add meat and pepper and salt. . Line a greased pie dish thinly with nicely seasoned mashed potato. . Put in the mince. Cover with mashed potato. Spread over with 4 oz. margarine. . Decorate with a fork and bake in a good oven until well. browned (20 minutes). Aum PWN = Parsnips or Carrots—-2 /b. . Scrub, peel thinly or scrape. If large, cut into quarters. . Cook gently in boiling water with a pinch of salt until tender (30 to 60 minutes). . Use the water for the soup. WwW NHN TREACLE TART