Good Housekeeping summer cookery book

Remove the lid from the casserole and garnish the stew _ _ with asparagus, arranging the sticks in starlike fashion _ with tips in the centre. Garnish with bacon. Fruit COMPOTE EN CASSEROLE 4 02, dried apricots 4 oz. brown sugar 402. French plums 2 oz. blanched almonds 4 02. figs 14+ pints water Dumplings —$iIb. flour 4 teaspoonful baking 4 oz. shredded suet powder _ I oz. castor sugar 4, teaspoonful mixed spice Water to mix _ Wash the fruit and soak in water overnight. Place ‘ in a casserole with sugar and water and bake in a 4 moderate oven 360° F. for one hour. _ Make the dumplings in the usual way, sieving the flour, spice, and baking powder together, adding the _ shredded suet and mixing to a soft dough with water. - Roll into small balls, place on top of the fruit in the casserole, and cook for 4 an hour. The blanched and split almonds may be stuck into the dumplings, or _ mixed with the fruit before serving. ae HAM CASSEROLE 141b. ham Pepper _ 14 Ib. potatoes I dessertspoonful tomato 2 onions catsup _ £ pint stock 4 peppercorns 402. brown sugar I teaspoonful chopped _ 4 Ib. apples parsley Soak the ham in water overnight, cut into small pieces id place in a casserole. Cover with chopped onion, gar, and apples cut in slices, and place the potatoes on p. Add the stock, tomato catsup and peppercorns (in “muslin bag), and bake slowly in a moderate oven at 350° F., for 14-14 hours. Remove the lid for the last a Vasa hates SUMMER COOKERY (BOOK 4 hour of baking in order to brown the potatoes. pels ; move the peppercorns and sprinkle with parsley berore. | serving. SAVOURY BEEF CASSEROLE 2 Ib. rump steak I oz. dripping 1% teaspoonfuls kikkoman 4 medium-sized carrots sauce | 4 Ib. bacon | Pepper 4 pint stock I onion 1} oz. flour Cut the rump steak into neat rounds. Cook the — bacon, fry steak in the fat, and remove. Add the drip- ping. Fry the onion, and brown the flour. Gradually pour on the stock, bring to the boil, and add the carrots | cut in thin slices, pepper and kikkoman sauce. Place the steak and bacon on top. Bake in a moderate oven : (360° F.) for 1-14 hours, the length of time depending — upon the age of the carrots, the old ones being hard and — requiring some time to soften them. vi MACEDOINE OF VEGETABLE DE LUXE © 1 ib. large carrots 4 pints white stock 14 lb. large potatoes I ft euneaned sugar 1 lb. large turnips I teaspoonful chopped. 4 1 lb. large parsnips parsley ve 1 small bottle of peas 1 teaspoonful salt A, Cut rounds out of turnips, carrots, potatoes and — parsnips with hollandaise cutter. Place in a casserole — with sufficient stock to nearly cover, and bake in a © moderate oven at 340-360° F. for 14-2 hours. Add | the peas, and continue heating for 10 minutes. Strain off the stock, add sugar and salt to it and boil until — reduced to half the quantity. Pour this over the vege- — tables and serve with chopped parsley as garnish. The vegetable trimmings can be made into soup. — 8 CASSEROLE COOKERY Cop AND SHRIMP CASSEROLE : 114 Ib. cod (cut in 4 #? pint milk steaks) Kew drops anchovy _ $pint shrimps essence I oz. margarine Watercress and crotitons - I oz. flour | to garnish | _-Remove skin and bones from cod steaks. Place in the bottom of the casserole. Make sauce by melting margarine, blending with the flour, and gradually pour- ‘ing on the ‘milk. Colour pale pink with anchovy essence, add peeled shrimps, and pour over the cod. Bake in a fairly moderate oven at 340° F. for 4-3 hour. Serve garnished with crescent-shaped crotitons and watercress. e _ “MIxep GRILL” EN CASSEROLE E i call sheep’s heart 1 lb. best end of neck of _ 40x kidneys mutton 402. streaky bacon 2 onions 1 dessertspoonful of flour +# pint of stock fae Forcemeat Balls 6 tablespoonfuls bread- Egg to mix