Family meals and catering

( 8 og. flour | 4 oz. lard 8 oz. treacle Pastry < Little baking glia (optional) Few breadcrumbs Salt | A little lemon rind if possible | Water . Make short pastry as follows: 1. Rub the fat into the flour, add salt. 2. Add water a little at atime and mix with a knife at first and then with the hand. Care should be taken to add only sufficient water to make a dry dough. Wipe the basin quite clean with the dough. . Line a flat greased tin with the pastry. . Mix the treacle (warming if necessary), crumbs, and lemon rind. Put on to the pastry. . Bake until pastry is golden brown in a moderate oven (20 to 30. minutes). uw ~~ SPLIT PEA SOUP (OR LENTIL) I og. dripping Carrot, onion, outside leaves of I—2 oz. flour Bones from the joint. Bacon celery, cut into small pieces 4 pt. milk rinds, or bacon bones Few herbs and parsley Pepper and salt 12 oz. split peas or lentils (soaked) 2 grt. water . The split peas should be washed and soaked overnight. ee . Clean carrot, onion and celery and cut into small pieces. . . Melt the fat and fry the rinds and bones in a strong iron pan. | : . Add all the vegetables and continue cooking for 5 to 10 minutes, stirring frequently to to prevent burning . Add water and herbs and cook for 14 to 2 hours or until tender. . Remove bones and rinds. Add flour creamed with milk, and stir until the soup, boils. . Add pepper and salt to taste. coO™NI Con Boo NF [7] min NM CORNISH PIE Few pieces of cold meat, about 2—4 oz. ( 4 1b. flour 1 1b. potatoes Paste 4 oz. lard 2 onions oh teaspoonful baking powder (eptional) Parsley and very little herb | Water Pepper and salt Make pastry. Cut into two pieces, and line a greased tin or enamel plate thinly with one piece. Cut the onion, potato, and meat into small pieces. Season very well and put on to pastry lining. Moisten edges, cover with pastry, gently pressing the edges together. Trim, decorate, and brush over with a little milk, making a hole for steam to escape, and cook in a good oven for 30 minutes. Brown Gravy I onion Seasoning + pt. water 1 oz. flour I oz. dripping . Fry onion in 1 oz. dripping until golden brown. . Add x oz. flour and stir briskly. | Add the water and cook for $ hour, stirring all the time. _—_If given this time the onion, which should be brown but not burnt, will colour the sauce. Greens—2 1b. sprouts or greens (see Sunday rectpe) CUSTARD 4 pt. milk I og. sugar + pt. water 1 dessertspoonful custard powder Make as directed on the custard powder tin. PWN Apples—z2 /b. Wash the apples and bake in the oven with the Cornish pie. RUSKS Any trim-looking crusts or slices of bread baked slowly in the oven until very crisp STEWED TRIPE AND ONIONS 14 1b. tripe 14 oz. flour 1 /b. onions 4 pt. milk 2 pt. water Wash the tripe and slice or quarter the onion. Place in a saucepan with the water and a little pepper and salt and simmer gently until tender (about 2 hours). Mix the flour to a smooth cream with the milk, add to the tripe and cook for another 10 minutes. . Serve very hot, garnished with pieces of toasted bread. Potatoes—3 1b. steamed over the Plum Duff. STEAMED PLUM DUFF 12 oz. flour 4 oz, suet, chopped Pinch of salt 2 o2. brown sugar 2 teaspoonfuls baking powder if 4 oz. raisins (stoned) self-raising flour is not used Water to mix . Mix the dry ingredients, first cleaning the raisins. Make a well in the centre and pour in a little water; mix in the dry ingredients gradually, adding more water as required until a soft dough is formed. . Make into a roll; tie in a floured cloth and boil for 2 hours, or place in a greased basin, cover with greased paper, and steam for 3 hours. SAVOURY RICE 4 oz. rice 4 pt. milk 4--6 oz. cheese Pepper and salt 13 pt. water Wash the rice; cook slowly in the oven or a saucepan with the water until this is absorbed: