Good Housekeeping summer cookery book

A. wide selection of appetising salads, both sweet and savoury, is contained in the latest Good Housekeeping Cookery Book. PICKLES, SALADS AND HOME-MADE WINES. Price 1s., or 1s. 2d. post free, from GOOD HOUSEKEEPING 28-30 GROSVENOR GARDENS, $.W.1 | i Do you know how to achieve a really professional _ finish to cakes and candies—how to make delightful - G. R. Lane, M.A. (Cantab), C.D.A., an expert in confectionary making, of the confectioner’s art. For the yours, and it will enable you to - give that. skilful your cakes and sweets 1 ee irresistible. This book 1 Icings of every kind. Centres and fillings for Choco- A home, send for your _ copy NOW. [Fate Age een gy tk RN ard _ BRITISH SCHOOL OF CONFECTIONERY (oopt.c.1.2), _ G.R, Lane, M.A. (Cantab),C.D.A. GLOUCESTER ‘CATERING FOR THE WEEK-END HOME ESCALLOPED HAM AND CRAB _lcrab or small tin of crab 4 pint milk 1% cupfuls breadcrumbs Nath parsley Pepper and salt I egg 4 1b. ham (minced or chopped) Mix the crab with the breadcrumbs, reserving two claws, when available, and add pepper and salt. Place a layer in a greased baking dish, then a layer of ham and parsley alternately until the dish is full. Pour on _ the milk to which a beaten egg has been added. Cover with breadcrumbs and a little butter and bake in a moderate oven. Decorate with pieces of crab and - parsley. PracH Moutp t small tin of sliced 4 pint peach juice peaches 14 oz. sugar 2 oz. cornflour Sire of orange or lemon 3 pint milk rind SECRETS OF CAKE and CANDY Midi —for pleasure or profit ! confections that people will buy? MHere is an inexpensive book, written by which lets you into all the secrets small sum of 1/6, this book can be TO SWEET AND CAKE MAKERS | We supply best materials and utensils at lowest prices. touch which will make lates, Colour-flavour compounds. Utensils and deco- t rations of all descriptions for Sweet Makers and Cake Makers. Also boxes, paper goods and packing materials. ! should be in every PRICE LIST SENT mola ON APPLICATION. Drain the peaches and place a layer neatly in the bottom of a deep mould or pie dish. Blend the cornflour with a little of the cold milk. Add the peach juice and lemon or orange rind to remainder of milk -and boil. Pour on to blended cornflour, return to the ~ saucepan and boil for 10 minutes, stirring all the time. Add the sugar, pour over the peaches and allow to set. CARAMEL FUDGE t lb. granulated sugar 2 oz. butter 1 small tin condensed milk 2 or 3 drops lemon juice if 4 pint water available Put one heaped teaspoonful of sugar in a thick saucepan, heat gently until light brown. Add the water, butter and condensed milk. Dissolve gently, stirring carefully. Add the remainder of the sugar and heat until the soft ball temperature is reached. (At this stage a small drop of the mixture dropped into a cup of cold water will form a soft ball if rolled between finger and thumb.) Pour into buttered tins — and leave until cold. CREAMED SALMON ON TOAST I small tin salmon 4 pint milk 1 oz. flour Salt and pepper I oz. margarine 4 slices buttered toast Remove the salmon from the tin and flake. Make a white sauce by cooking the flour slightly in melted margarine and adding the milk. Boil for 3 or 4.9 minutes and stir in the salmon. Flavour and serve on ~~ hot buttered toast. Decorate with parsley if available. ~,