Family meals and catering

. When turned the herrings should be basted with the liquor and just at the end, if parsley is sprinkled over the herrings and they are basted once more, they will be very tasty. ‘They could be done in the oven. SAUSAGE IN BATTER 4 1b. sausage I egg 6 oz. flour Salt and pepper ¢ pt. water I oz. dripping 4 pt. milk . Skin the sausages and roll them into 12 portions. Lay these in the tin with the dripping. Put into the oven to melt the dripping when batter is ready. . Put the flour and salt into a basin, drop in the egg and half the liquid. . Stir in the flour and beat very well, and add remaining liquid. . Stand for $ hour. Pour the batter over the sausages and bake for about ? hour. Carrots—z Jb. . Prepare and cut them into strips or rounds. Put into a stew jar with 1 oz. margarine and a little water. . Bake until tender. Stir them over occasionally. Sprinkle with chopped parsley when cooked, and season. Potatoes—3 /b. Gravy—(see recipe for Wednesday, Week I.) APPLE AND SAGO PUDDING 6 medium-sized apples 13 pt. water 3 02. sago or tapioca Spice 2 0g. sugar . Peel the apples. ‘Take out the cores and fill the cavity with sugar and a little spice. Pack closely, into a dish. . Wash sago and cook in water until transparent. Pour over apples and bake in moderate oven until apples are soft. SAVOURY BEANS 12 oz. haricot beans washed and soaked Salt and pepper _ I onion 4 02. tomato I oz. dripping or margarine 2 oz. slice of bacon 1 tablespoonful treacle . Soak the beans for 24 hours. . Put into a jar with onion, fat, treacle, and just enough water to cover. . Cook very gently for 4 hours covered closely, in the oven or on the stove. . Add skinned tomatoes, bacon in small pieces, and seasoning $ hour before serving; or the bacon can be placed on top of the beans and browned. HOT POT 1 1b. breast mutton 4 lb. onions Little dripping 2 1b. potatoes Pepper and salt Water Cut the mutton and vegetables into pieces. . Arrange in a pie dish layers of meat, potato, onion and seasoning. Add water. . Arrange nice pieces of potato on the top. . Cover closely with greased paper and cook for 1} hours in the oven. . Take off the cover. Grease the potatoes with dripping and bake until brown. Swedes—3 /b. Pare and steam over the pudding. STEAMED FRUIT PUDDING 12 oz. flour 4 oz. chopped suet 2 teaspoonfuls baking powder unless 2 lb. apples self-raising flour is used 4 oz. brown sugar . Grease the basin and line with some of the sugar. . Make the pastry of elastic consistency. Line basin with about } of the pastry, put in the apple, sugar, and some water. . Moisten edge of basin and cover with remainder of pastry. . Cover with greased paper and steam for 24 hours or boil for 2 hours. PARKIN BISCUITS 4 oz. flour 2} oz. margarine 4 teaspoonful cinnamon or a little mixed spice 4 oz. medium oatmeal 3 oz. treacle + teaspoonful baking soda I egg 1 teaspoonful ground ginger Little warm milk 2 0. sugar . Warm the margarine and treacle. . Mix all dry ingredients in a basin. . Add margarine, treacle, beaten egg and enough warm milk or milk and water to mix to a stiff dough. . Divide into 16 pieces. Roll each into a ball and flatten, and arrange on a greased tin allowing room for the biscuits to spread. . Bake in a moderate oven for 20 to. 30. minutes. SEA PIE ( 4 1b. beef cut into dice 8 oz. flour 2 onions 1 teaspoonful baking 4 carrots ‘ ee Pastry powder 3 oz. suet 1 tablespoonful flour I pt. water 1 teaspoonful vinegar Seasoning . Put the ingredients for the stew into a saucepan {not small),or into 1a stew. jar. . Cook gently for 2 hours. Add a little gravy salt to colour. Stir well. . Make the suet pastry. Form it into a round shape to fit into the pan.or jar. Cut it into sections.