Cooking a Dinner To cook a joint, pastry (e.g. fruit pie) and a milk pudding :— (1) Put milk pudding on second shelf and heat oven for 15 mins. at No. 7. (2) Move milk pudding to base-plate, put pastry on 2nd shelf of oven and joint and potatoes on 5th. (3) Remove pastry when cooked and replace by Yorkshire pudding if required. To keep food hot turn dial to o and keep the oven door closed. © SUGGESTED MENUS TO USE THE OVEN fou LyY (Quantities given are for 4 adults.) Number 6. Time 45 minutes. 1. Roman Pie (see p. 91). Boiled Potatoes (14 Ibs.). Braised Peas (see p. 42) (2 lbs. with pods). Baked Canary Pudding (see p. 48). Heat the oven for 15 minutes at No. 6. Put the Roman Pie on the 3rd shelf. Potatoes and Pudding on the 6th shelf. Peas on the base-plate. The Potatoes are covered with water, brought to the boil, and covered. An enamel pie dish covered with a greased paper will do if the saucepan will not fit into the oven. HOW -TOOCSE THE COQRER i Braised Peas. Use an enamel pie dish or basin, and toss the peas well in the melted butter for several minutes before putting into the oven. Canary Pudding. Grease a pudding basin. Roman Pie can be made in a pie dish or shallow cake tin. Number 6. Time 4o minutes. 2. Stuffed Liver and Bacon (p. 31). Braised Marrow (p. 42), 1 medium. Creamed Potatoes (p. 44), 1 or 2 lbs. Savoury Cheese Pudding (p. 56). Cheese Pudding and the Braised Marrow on the 3rd shelf in enamel pie dishes. Liver and Bacon. 5th shelf in a meat tin or pie dish. Creamed Potatoes. Base-plate. For 1 lb. potatoes allow a teacupful of milk and water. Slice the potatoes into an enamel pie dish or basin. Bring to the boil, add pepper and salt. Cover closely. These two menus are given as suggestions to guide you. In making up menus for yourself, choose dishes that take about the same length of time to cook. Put that which requires the hottest oven near the top of the oven and set the dial at the number stated for it. The lower shelf and the base-plate will then be correspondingly cooler and the other dishes can be arranged on them. HOMELY MEASURES If you have not got any proper scales, this table of homely measures will be useful to you. Remember that you cannot expect good results, unless you measure the ingredients very carefully. rounded tablespoonful of flour z dessertspoonful of flour oe tablespoonful of sugar I Oz. I I 1 teacupful of flour I I I fe) N SE OSS § rr of sugar : breakfastcupful of liquid small teacupful of liquid BIR DIE PIR IRR A DR eS 1.0 Wi FT O° GOS Ee Te Ee OW a ‘suru SP—-GSE ‘org ymM1y ‘sur 0g-SF ‘surppng o1Tysy10 xX “MOTO 99S “YeoPT | + *MOTIq 99g L L MOTEq 99S } Jounlqg o}e,du07y "sanoy & yb ¢ ¢ "+ (pry jnoyM) 10g-30OFT *sinoy V—z yay © I L (udA0 poo ut ynd) sMaig SuULyOON) s[OJOssen ‘sutur o€-GSz | YS pue pit G . aS YOIMpueG LIIOJOIA ‘sutut OI-L puz 8 8 ; a“ TlOU ssIms ‘sutur S1-o1 | YS pue paé 9 9 yormpuesg osuod¢ *sanoy 1-1 wiv 6 & ‘+ ayen osuods ‘moy I-— | iS pue pas 6 & oe pesiqi10ys *suUIUL OZ-G I paé& 8 8 SQUOICG 9612’ ‘sutul OI-L | yi pue pus 6 6 SaUuo0dG ]TeUIS ‘sutur ot—S1 | wiv pue pus 9 9 SO¥LD) YOY ‘suru Oz—S1 | aS pue pis 9 9 sayer) us0n¢) ‘9mj}xtul jo *q] Jod ‘suru SP wv v v "+ oyeD erllopeyy *sinoy o—FI wiv 6 6 sa peoiqissutsy "QIN}XIUI JO “q] Jod snoy | yiv & v ayer) WNIT yory ‘gan}xiur Jo ‘q] od ‘suru oS uv S g ay4V-y yWNay ureyg Jo youny SoyVy ‘sum oz | iS pue pié 9 9 es sung ‘mmoy I yy 9 re SQALO'T “Q] @ peoig ‘sutut O€-Sz | IS pure pie v v 2 SUOOIvIVIN ‘sutul Oc-SI | YIV pue pus S o SIIBUL] PeoiqiI0oyS SIMOSTY ; ‘do} wio1 ; ‘O % : - Oe 0 ce SOATOUS ie ON 7e ce GI surly wos SuP{OoS Joy su “xoIddW | “L Lonsog ye Yoo") 10} 1827 “LUVHOD LVLSOWAATHL

AI-modernized reading of the original text

Cooking a Dinner To cook a joint, pastry (e.g. fruit pie) and a milk pudding :— (1) Put milk pudding on second shelf and heat oven for 15 mins. at No. 7. (2) Move milk pudding to base-plate, put pastry on 2nd shelf of oven and joint and potatoes on 5th. (3) Remove pastry when cooked and replace by Yorkshire pudding if required. To keep food hot turn dial to o and keep the oven door closed. © SUGGESTED MENUS TO USE THE OVEN fou LyY (Quantities given are for 4 adults.) Number 6. Time 45 minutes. 1. Roman Pie (see p. 91). Boiled Potatoes (14 Ibs.). Braised Peas (see p. 42) (2 lbs. with pods). Baked Canary Pudding (see p. 48). Heat the oven for 15 minutes at No. 6. Put the Roman Pie on the 3rd shelf. Potatoes and Pudding on the 6th shelf. Peas on the base-plate. The Potatoes are covered with water, brought to the boil, and covered. An enamel pie dish covered with a greased paper will do if the saucepan will not fit into the oven. HOW TO CHOOSE THE COOKER Braised Peas. Use an enamel pie dish or basin, and toss the peas well in the melted butter for several minutes before putting into the oven. Canary Pudding. Grease a pudding basin. Roman Pie can be made in a pie dish or shallow cake tin. Number 6. Time 40 minutes. 2. Stuffed Liver and Bacon (p. 31). Braised Marrow (p. 42), 1 medium. Creamed Potatoes (p. 44), 1 or 2 lbs. Savoury Cheese Pudding (p. 56). Cheese Pudding and the Braised Marrow on the 3rd shelf in enamel pie dishes. Liver and Bacon. 5th shelf in a meat tin or pie dish. Creamed Potatoes. Base-plate. For 1 lb. potatoes allow a teacupful of milk and water. Slice the potatoes into an enamel pie dish or basin. Bring to the boil, add pepper and salt. Cover closely. These two menus are given as suggestions to guide you. In making up menus for yourself, choose dishes that take about the same length of time to cook. Put that which requires the hottest oven near the top of the oven and set the dial at the number stated for it. The lower shelf and the base-plate will then be correspondingly cooler and the other dishes can be arranged on them. HOMELY MEASURES If you have not got any proper scales, this table of homely measures will be useful to you. Remember that you cannot expect good results, unless you measure the ingredients very carefully. rounded tablespoonful of flour 1 dessertspoonful of flour 1 tablespoonful of sugar I Oz. 1 teacupful of flour fe) N SE OSS § rr of sugar : breakfastcupful of liquid small teacupful of liquid BIR DIE PIR IRR A DR eS 1.0 Wi FT O° GOS Ee Te Ee OW a ‘suru SP—-GSE ‘org ymM1y ‘sur 0g-SF ‘surppng o1Tysy10 xX “MOTO 99S “YeoPT | + *MOTIq 99g L L MOTEq 99S } Jounlqg o}e,du07y "sanoy & yb ¢ ¢ "+ (pry jnoyM) 10g-30OFT *sinoy V—z yay © I L (udA0 poo ut ynd) sMaig SuULyOON) s[OJOssen ‘sutur o€-GSz | YS pue pit G . aS YOIMpueG LIIOJOIA ‘sutut OI-L puz 8 8 ; a“ TlOU ssIms ‘sutur S1-o1 | YS pue paé 9 9 yormpuesg osuod¢ *sanoy 1-1 wiv 6 & ‘+ ayen osuods ‘moy I-— | iS pue pas 6 & oe pesiqi10ys *suUIUL OZ-G I paé& 8 8 SQUOICG 9612’ ‘sutul OI-L | yi pue pus 6 6 SaUuo0dG ]TeUIS ‘sutur ot—S1 | wiv pue pus 9 9 SO¥LD) YOY ‘suru Oz—S1 | aS pue pis 9 9 sayer) us0n¢) ‘9mj}xtul jo *q] Jod ‘suru SP wv v v "+ oyeD erllopeyy *sinoy o—FI wiv 6 6 sa peoiqissutsy "QIN}XIUI JO “q] Jod snoy | yiv & v ayer) WNIT yory ‘gan}xiur Jo ‘q] od ‘suru oS uv S g ay4V-y yWNay ureyg Jo youny SoyVy ‘sum oz | iS pue pié 9 9 es sung ‘mmoy I yy 9 re SQALO'T “Q] @ peoig ‘sutut O€-Sz | IS pure pie v v 2 SUOOIvIVIN ‘sutul Oc-SI | YIV pue pus S o SIIBUL] PeoiqiI0oyS SIMOSTY ; ‘do} wio1 ; ‘O % : - Oe 0 ce SOATOUS ie ON 7e ce GI surly wos SuP{OoS Joy su “xoIddW | “L Lonsog ye Yoo") 10} 1827 “LUVHOD LVLSOWAATHL

Cookery book