Four seasons cookery books

2. The new metric measuring jugs contain 1 litre, or > litre, Pheditre jug is marked at 7.5 dll, > litre/> diel rae andlidl. - 3. The metric unit of weight is the kilogram (kg.) which is 1000 g. or 2.2 lb. Where recipes give ingredients in ounces, the metric unit of 25 g. has been found practical. Spring balance scales marked in metric or dual-marked in metric and Imperial are available. The pointer shows 1 kilo/2 lbs. and indicates divisions of 500 g./18 oz., 250 g./9 oz. and 125 g./45 oz. Smaller units are marked at intervals of 25 g. Most food packs show weights in both systems, e.g. 4 oz. (113 g.) or 500 g. (1 lb. 15 02z.). Oven temperature chart i 2G Gas Mark Very cool 225 110 a 250 130 5 Cool IANS) 140 I 300 150 2 Moderate B25 170 3 350 180 4 Moderately hot 12°375 190 5 400 200 6 Hot 425 220 7 450 230 8 Very hot 475 240 9 Checking quantities: As personal tastes in seasoning vary, quantities of salt and pepper are left to individual choice unless critical to the success of the recipe. All spoon measures are level. All recipes are to serve 4 unless otherwise indicated. Seasonal cooking: Many of the recipes given in this book can be used in other seasons. For example there is a summer season for avocados and a winter season. Some items are constantly available frozen or canned. Acknowledgments The author and publishers thank the following for their help in supplying photographs for this book The-@:S.-Rice-Council,p.1/,:p. 31. Farmhouse English Cheddar, p. 18. Pyrex and Eve ‘glass’ by James A. Jobling, Ltd., p. 19, Dp. -/3; p.-s0: The White Fish Authority, p. 27. The New Zealand Lamb Information Bureau, p. 30. INGE pio pie. Baxters of Speyside, p25: British Sugar Bureau, p. 36. The Pasta Information Seniteniees 1 Gale’s Honey, p. 39. The Carnation Milk Bureau, p. 40. ‘Tabasco Pepper Sauce, p. 42. Buxted Brand Products by Ross Poultry, Ltd., p. 44, p. 45. The British Sausage Bureau, p. 53. Hassy Perfection Celery, p. 55. Mazola Pure Corn Oil, p. 58, p. 67. The Kellogg Company of Great Britain, Ltd., p. 68. The National Dried Fruit Trade Association, p70. Trex by Princes Foods, Ltd., p. 72. The National Dairy Council, p. 74. James Robertson & Sons (Preserve Manufacturers) Ltd., Didae Wall's Ice Cream, p: 76. VGieneee e OF SVR SE » Le orule Be. varied yim Introduction Winter days are sometimes delightfully cold and crisp. But just as often they are dark, damp and dreary, making your warm kitchen seem particularly inviting. Get out your biggest casserole dishes. These are days indeed to sample the joys of a New England boiled dinner, or spoil your guests with the wine-rich flavour of Burgundy beef. We may try to forgo hearty stews and puddings in warm weather for diet’s sake, but now they make a welcome re- turn to the table. ‘The season’s buying guide reads almost like a page from Dickens. Oranges, pineapples, figs, dates, almonds, brazil nuts enough to overflow the fruit bowl. And the butcher is making a brave show of furred and feathered game, capons and turkeys; even Scrooge’s favourite, the tradi- tional goose. Citrus fruits are excellent too, and an orange still makes a good filler for a Christmas stocking. Some time soon, you should look out your preserving pan. Seville oranges are on their way to join lemons, limes, grapefruit and sweet oranges in the shops. January is the month for making marmalade, and, to my mind, bought marmalade cannot compare with the imprisoned sunshine in your own Jars. But Christmas comes first, and its many delights have been catered for in this book. Some can be made in advance and stored: mincemeat, plum puddings, and a minimum- effort cake which can hardly go wrong. I have suggested ways to glaze the cake if you feel no urge to ice it.