Good Housekeeping summer cookery book

after use and re-heated every or every other week-end. It costs less to cook better on a. EL FOR EVERY PURSE AND PURPOSE THERES A MOL VISIBLE COOKING NO DISAPPOINTMENTS— NO SPOILT MEALS HEATING UNDER ABSOLUTE CONTROL THE CHEAPEST WAY 10 COOK THE EASIEST WAY 10 COOK PORTABLE —NO FIXING. sa Re sae all Ironmongers and Stores. Ask COOK WHERE YOU WILL Bho eee aac oo chose (eas aa two, three or four Burners, long or short and it’s British! chimneys, finished in the new Valor shades of pastel green and black; also smaller Stoves for occasional use. Oil containers also are illustrated and described. Manufactured by @® Wholesale Distributors : THE VALOR CO. LTD. ANGLO - AMERICAN es Proprietors) OIL CoO. LIMITED BIRMINGHAM Branches everywhere V.C.32 a sure you alwavs use pure white ROYAL DAYLIGHT OIL and VALOR WiCKS In order to make jellies set quickly they should be made with half boiling water, stirring until the jelly is dissolved and the remainder added cold, using slightly less than the quantity given on the packet. It may surprise some readers to find a Caramel Fudge given amongst the following recipes. A momentary “vision of wet days with all books read and nothing to do promoted the inclusion of this apparently misplaced recipe. CHEESE AND Ecc SupPer DISH 4 eggs ' Pinch of salt and pepper 2 oz. butter 4 oz. grated cheese 1 gill milk or water 4 slices buttered toast Melt the butter in a saucepan. Break the eggs into a basin, add the milk, salt, pepper and cheese. Pour into a saucepan and heat over a small flame stirring all the time. Continue heating and stirring until the mixture is of a thick creamy consistency. Turn out on to hot buttered toast and serve immediately. GREENGAGE SOUFFLE I pint packet greengage 1 gill cream—fresh or jelly tinned 1 white of egg I pint water Cut the jelly into small pieces. Pour on half a pint of boiling water, stirring until the jelly is dissolved. Add the remainder of the water and allow to cool. — When nearly beginning to set, pour a small quantity into the bottom of the mould and to the remainder fold in whipped cream and white of egg. Pour into the mould and allow to set. Note.——The cream can be omitted if desired. BANANA JUNKET 2 small bananas I teaspoonful sugar Rennet tablets, as in direc- Whipped cream, fresh or tions condensed 3 pint milk Cut the banana in slices and place in four small indi- and BE SURE Test these delightful new recipes, but be sure-your quantities are right by weighing each ingredient on a SALTER Domestic Balance. There are several patterns ideal for cooking obtainable from all Ironmongers, or send to-day for descriptive folder and choose the one you will need, LOOK FOR THIS BSP> TRADE MARK Geo. SALTER & Co., LTD., DEPT. Nil, WEST BROMWICH. ae al ely WA AME oe tae 82h AS Meet Shee 4 : oauys Uae NE ca aed ay . ; WW tbad eds i) es is ct B18 vidual dishes. Warm the milk to blood heat, add the _ sugar and rennet and stir until dissolved. Pour over the bananas and stand in a warm place. When set — decorate with a little whipped cream and a little grated lemon or orange rind. . Jam Buns 12.02, flour 4 oz. margarine 4 oz. castor sugar 3-4 tablespoonfuls un- I teaspoonful baking pow- sweetened condensed der milk I egg Jam Rub the margarine into the flour which has been — sifted with the baking powder. Add the yolk of egg © and sufficient condensed milk to make into a stiff paste. — Roll into balls. Make a deep hollow in each one with — the finger, and fill with jam. Close up, brush each — with well beaten white of egg, sprinkle with castor 4 sugar and bake at once in a hot oven. n Salads jt — Summer