22501608908 GOOD HOUSEKEEPING SOMMER ~ COOKERY BOOK Presented free with June Good Housekeeping Ped GOOD HOUSEKEEPING 28-30 Grosvenor Gardens, London, S.W.1 | CONTENTS PAGE — CASSEROLE COOKERY . p ; Ba 4 THE KING OF FISH : aie ; we tG SANDWICHES FOR ALL OCCASIONS . ’ : 17 SALADS FOR SUMMER DAYS . : ; : 20 STRAWBERRIES : i : : d 25 HONEY FOR KITCHEN AND TABLE . Naa 30 : GLAZED MEAT DISHES AND BRAWNS . 5 ; 35 ; THE PRESERVATION OF FRUIT AND VEGETABLES . 40°.) “ ICES FOR SUMMER DAYS . , : ‘ : Az ie CATERING FOR THE WEEK-END HOME . ° 54 1s WELLCOME << ore \Printed in Great Britain by | oe nese errr & Viney, Ld., London and Aylesbury, Bs If you have to cater for people following CQ diets for slimming, diabetes or indigestion oN Cook with Profarin the new starch-free flour Acclaimed everywhere by medical authorities. y ¥ ; Contains no starch or chemical raising agent. & ag : Neutralises acidity and is therefore invaluable : in cases of heartburn, acid conditions and kidney ; trouble. Revolutionises the diet of sufferers from diabetes, over-weight and catarrh. : Supplement home cooking with delicious : | Profarin Starch-free Biscuits, Rusks, +) - Chocolate, also Profarin Bread (5 grams of carbohydrates, only, per ounce). JASSOTS ATA THOTT TORO CTRAARSCHAORTHCTHAHCKSTOCORECCSTCHOVAHHORSEHCOR AO SUROATHACHKRAAesHBeseReRUAURREeeEee POS bik HLS 3\€:0.C PON PO Starch-Free Foods Ltd., 48, Mark Lane, E.C.3. ‘OTHER FREE Please send me free copy of BOOKS YOU « PROFARIN RECIPES.” MAY SEND FOR ‘“PROFARIN IN . NAME ‘THE DIABETIC eucdeucccceccsccnescecveccecucenseucnacene -REGIME”’ ADDRESS____— “EAT /& BE SLIM”? E Beeeeeers lees CRN Ses SS CARERS ASRS EE SRERES CSREES ES RE SAS EEA SS sasease Deseneneccendvccscsetuseescensceascanee.t during the last few years with the advent of various attractive glass and pottery utensils which will withstand oven heat. The advantages accruing, some of which are almost too obvious to mention, are numerous, the whole of the meat course, potatoes, meat and vegetables, can be left to cook for two or three hours, requiring little or no attention; with the exception of vitamins no food value is lost, the mineral salts and other soluble matter dissolving in the gravy, and therefore being served with the meat and vege- tables; cheap joints, which would be tough with short quick ‘cooking are rendered tender by the long, slow process; finally, a point which appeals especially to those people who are responsible for washing-up, the casserole is served on the table, thus eliminating the dishing-up process and the washing of a metal saucepan. : Casserole cooking can be carried out in any type of — stove—gas, electric, oil or coal. The first three are, however, preferable, owing to the greater ease of con- trolling the heat, and maintaining a low, even, steady — temperature. A special cooker has recently been de-- vised for this purpose, an average temperature of 202° F. to 240° F. being produced by means of two electric bulbs with the exhemey low current consump- tion of approximately 4+ unit per hour. Stews, baked custards, baked fish, milk puddings, beef tea, jugged hare, etc., were cooked very satisfactorily in this device | ' when it was under test at Good Housekeeping Institute. It was found that the best results were obtained by bringing the food to the boil before placing it in the cooker, and owing to the lowness of the temperature — (that ofa very slow oven), longer time than is allowed for cooking in the ordinary way was required. In addition to its cooking propensities it was found in- a valuable for warming plates and keeping food hot. ‘On 4 (Cairne th in casseroles has become very popular = (oe SOCASSEROLE CobKERY ! ccount of the latter point it has been found especially —

AI-modernized reading of the original text

GOOD HOUSEKEEPING SUMMER COOKERY BOOK Presented free with June Good Housekeeping GOOD HOUSEKEEPING 28-30 Grosvenor Gardens, London, S.W.1 | CONTENTS PAGE — CASSEROLE COOKERY . p ; Ba 4 THE KING OF FISH : aie ; we tG SANDWICHES FOR ALL OCCASIONS . ’ : 17 SALADS FOR SUMMER DAYS . : ; : 20 STRAWBERRIES : i : : d 25 HONEY FOR KITCHEN AND TABLE . Naa 30 : GLAZED MEAT DISHES AND BRAWNS . 5 ; 35 ; THE PRESERVATION OF FRUIT AND VEGETABLES . 40°.) “ ICES FOR SUMMER DAYS . , : ‘ : Az ie CATERING FOR THE WEEK-END HOME . ° 54 1s WELLCOME << ore \Printed in Great Britain by | oe nese errr & Viney, Ld., London and Aylesbury, Bs If you have to cater for people following CQ diets for slimming, diabetes or indigestion oN Cook with Profarin the new starch-free flour Acclaimed everywhere by medical authorities. y ¥ ; Contains no starch or chemical raising agent. & ag : Neutralises acidity and is therefore invaluable : in cases of heartburn, acid conditions and kidney ; trouble. Revolutionises the diet of sufferers from diabetes, over-weight and catarrh. : Supplement home cooking with delicious : | Profarin Starch-free Biscuits, Rusks, +) - Chocolate, also Profarin Bread (5 grams of carbohydrates, only, per ounce). POS bik HLS 3\€:0.C PON PO Starch-Free Foods Ltd., 48, Mark Lane, E.C.3. ‘OTHER FREE Please send me free copy of BOOKS YOU « PROFARIN RECIPES.” MAY SEND FOR ‘“PROFARIN IN . NAME ‘THE DIABETIC eucdeucccceccsccnescecveccecucenseucnacene -REGIME”’ ADDRESS____— “EAT /& BE SLIM”? E Beeeeeers lees CRN Ses SS CARERS ASRS EE SRERES CSREES ES RE SAS EEA SS sasease Deseneneccendvccscsetuseescensceascanee.t during the last few years with the advent of various attractive glass and pottery utensils which will withstand oven heat. The advantages accruing, some of which are almost too obvious to mention, are numerous, the whole of the meat course, potatoes, meat and vegetables, can be left to cook for two or three hours, requiring little or no attention; with the exception of vitamins no food value is lost, the mineral salts and other soluble matter dissolving in the gravy, and therefore being served with the meat and vegetables; cheap joints, which would be tough with short quick ‘cooking are rendered tender by the long, slow process; finally, a point which appeals especially to those people who are responsible for washing-up, the casserole is served on the table, thus eliminating the dishing-up process and the washing of a metal saucepan. : Casserole cooking can be carried out in any type of — stove—gas, electric, oil or coal. The first three are, however, preferable, owing to the greater ease of controlling the heat, and maintaining a low, even, steady — temperature. A special cooker has recently been de-- vised for this purpose, an average temperature of 202° F. to 240° F. being produced by means of two electric bulbs with the exhemey low current consumption of approximately 4+ unit per hour. Stews, baked custards, baked fish, milk puddings, beef tea, jugged hare, etc., were cooked very satisfactorily in this device | ' when it was under test at Good Housekeeping Institute. It was found that the best results were obtained by bringing the food to the boil before placing it in the cooker, and owing to the lowness of the temperature — (that ofa very slow oven), longer time than is allowed for cooking in the ordinary way was required. In addition to its cooking propensities it was found in- a valuable for warming plates and keeping food hot. ‘On (Cairne th in casseroles has become very popular = (oe SOCASSEROLE CobKERY ! ccount of the latter point it has been found especially —

Good Housekeeping summer cookery book