Family meals and catering

. When hot, lift the beetroot out of the liquid and add 1 oz. flour which has been mixed to a cream with a little vinegar. . Pour this sauce over the sliced beetroot. The slices should not be too thin. STEAMED JAM ROLY 10 oz. flour 8 oz. jam 14 teaspoonfuls baking powder unless Pinch of salt self-ratsing flour used Water to nux 4 oz. suet, chopped Put the flour, suet and salt in a basin and mix to a soft dough with water. Roll to an oblong shape and spread with jam, leaving an edge of about 4 in. without jam. Moisten this edge. Roll pudding up, sealing the end. Place in a greased paper or greased jam jar. . Steam for I$ to 2 hours. PICKLED HERRINGS 4 herrings ; Spices I onion in thin slices Pepper and salt t pt. vinegar . Wash fish, bone, season and roll up neatly with roes inside, or leave whole and unboned. . Put fish, onion and spice into a dish, . Cover with vinegar and some water. . Cover dish with a greased paper, put on lid. Bake for } hour. [12] oN ee Se a a Re RECIPES FOR WEEK II TUESDAY * FRIED FISH 14 Ib. fish 4 pt. milk Dripping § pt. water 4 oz. flour Sauce < Remainder of batter Batter ~ 1 teaspoonful baking powder | Pepper and salt 1 Water Parsley Wash fish quickly and dry well. Cut the fish into neat pieces. Make the batter just before it is needed, of a consistency to coat the spoon used. Dip the fish into the batter and fry in smoking hot fat. Drain fish from fat and serve very hot. Potatoes—3 /b. mashed TREACLE PUDDING 12 oz. flour Pinch of salt 2 teaspoonfuls baking 80 I ie unless self-ratsing flour is used 4 oz. suet, chopped Water to mix 2 tablespoonfuls treacle 1. Put the treacle in the bottom of a greased basin. 2. SN QHOm fw YN Mix the dry ingredients to a thick batter with the water. Pour on to the treacle in the basin and steam for 2 or 3 hours. COTTAGE SOUP 3 1b. potatoes . I og. margarine 4 1b. onions I og. flour 3 Ib. carrots 4 pt. milk Outside stalks of celery, if posstble 2 02. cheese 14 pt. water (use the potato water) . Cut up the vegetables. Fry them lightly in the margarine. . Add enough of 1} pt. of water to cover, and cook until tender. . Beat the thick vegetable mixture. . Add the remaining water and make up the liquid to 1} pt. if it has boiled away. . Cream the flour with the milk, add to soup and stir until it boils. Boil 10 minutes. . Add grated cheese, pepper and salt and serve. . Chopped parsley or shredded lettuce can be added just before serving. [ 13] FF WwN wm b&w Nn = uw N ~- RECIPES FOR WEEK I WEDNESDAY BEEF COLLOPS 1 lb. minced beef (raw) I oz. flour + pt. water 4 02. onion Pepper and salt 2 slices bread toasted I oz. dripping Parsley . Cut the onion into thin slices and fry in the dripping to a nice brown colour. . Add the flour and then the minced meat. Stir over heat for a few minutes. Add water and simmer. . Cook very gently for about 30 minutes. Stir occasionally, and add more water if necessary. . Season well. Serve on toast cut into pieces and garnish with thin strips of toast. * Potatoes—3 /b. steamed in the skins . Scrub potatoes and cut a ribbon of peel from each. Steam for about 40 minutes over the boiling rice. _ BOILED RICE AND TREACLE 4 Ib. rice . Put the washed rice into a greased basin. Cover with water. . Tie a cloth over the basin and drop it into boiling water—the water must cover the basin. Cook for 1} hours. . When cooked the rice should turn out like a mould. Serve treacle with it. GRILLED HERRINGS . Clean and bone 4 herrings, or they may be left unboned. . Grease a tin by melting 1 oz. margarine in it. - Dip the outside of the herrings into the fat and toast them, get side uppermost, for a short time. . Turn them quickly and continue toasting them until done (about 6 or 8 minutes altogether).