Four seasons cookery books

’ - " FourSeasons oe wae Sean niton The Four Seasons’ Cookery Books Witter In an age when our weekly menus need hardly differ through the year, it isa rare pleasure to rediscover the delights of seasonal cookery. Audrey Ellis, author of many best- selling cookery books has used her considerably expertise in assembling this unique collection of recipes for the winter season. When you come to cope with the problems of daily catering for cold- weather appetites, you will find this book a beautifully illustrated treasure store of useful and unusual recipes. Simple but delicious hot soups, casseroles, and a nicely balanced selection of puddings, planned to take only a reasonable slice of the household budget, and leave plenty in hand for party fare. Q\ The Buying Guide explains what is best CD to buy, and such information as a eS survey of the many citrus fruits now ri available some in unfamiliar forms. It a) even tells you how to recognise an ugli fruit and an ortanique! Then follow \ marmalade recipes ready for the brief yearly appearance of bitter oranges in the market, There is a fascinating recipe section, crowded with colour pictures, of dishes for every winter occasion, including easy ways to make those expensive ldoking petits four at home, and a big séction of freezing hints, which will help you prepare ahead for Christmas with ease. Plans for Ne delectable menus when the holiday arrives are included, and this volume EY which has in its scope the season of greatest delight in the home is perhaps the favourite choice in a series which sig 2 CBA spans the full cycle of the cookery year. Silly SBN 562000 28 3 So, Photography: John Lee Studio Roy Rich, Angel Studio Christian Delu © Copyright 1975 Purnell & Sons Ltd. Published 1975 by Sampson Low, Berkshire House, Queen Street, Maidenhead, Berkshire. Printed in Italy. SBN 562 00028 3 Four seasons Cookery Books Awarey Ellis Drawings by Marilyn Day thuadet A 1) aM : : y y i Ms Loe TS eel fei 8 a } i) urs el il 5 MN yi J jl "i v i mM an eg ui ae av, ! i a N RRM TT Tw TUT | A ais a : | i 2 Ws fe i," rena i. ih) it i pA sith} i \ i i C pug Tig i q BAS 6 JAN sr 0 hares pe qi yee c eS 27 C K @ 4 Samypsom Lowy Contents => S—— Useful information 7, Introduction es) Buying guide for the season 10 Midwinter —‘Time to make marmalade 13 Starters — Soups and hors d’ oeuvre 16 Main dishes — Fish and shellfish, meat, poultry, game and snacks 26 Vegetables and salads 54 Sweets — Hot puddings, cold desserts and cakes 58 \/ eee specials 78 —~ TES easonal home freezing 81 WA Winter party plan— Making Christmas NaN a pleasure 89 Ayes s) y Index 92 ec WS ee = TR z= AAR s sq \\ \ RES ~ AN EZ® MN, ee oad eH See te oh J Hlifga " : ae be : ae Maras oy ASRS ————— { | Y iN is Co ey “le Meee UE A NRE KW YA ASK cP OD ey) Ae 8 3 Lp SOUR ere : ‘a = ¥ Ys Useful information Metric measures: The new standard measure holds 3 dl. (300 ml.) which is just under $ pint. 1. Sets of metric spoons are available now in the following capacities: — 15 ml. (1 tablespoon), 10 ml., 5 ml. (1 teaspoon), 2.5 ml. The full set comprises two additional spoons, 20 ml. and 1.25 ml. but these are optional. To avoid confusion with earlier (Imperial) standard equipment and existing domestic cutlery, the term ‘cup’ will be replaced by ‘mea- sure’ and spoons will eventually be referred to by capacity rather than tablespoon and teaspoon.