Four seasons cookery books

Soften the gelatine in the cold water. Dissolve the stock cube in the boiling water and add to the gelatine. Stir until dissolved. Add the lemon juice, salt and dry mustard. Chill until slightly thick- ened. Meanwhile mince the turkey and ham very finely. Beat the partially set gelatine until smooth. Stir in the minced turkey, ham and onion. Whip the cream lightly. Whisk the egg whites until very stiff. Fold the whipped cream and egg whites into the meat and gelatine mix- ture. Spoon into a 2 pint/generous 1 litre jelly mould. Chill antil set. Unmould, cut in wedges and serve with cranberry sauce. >i 4 sel aN itn ‘ bf & hi sie wee i lee a Mey rita aii rd "Nie, Shi Imperial/Metric 2 |b./1 kg. spinach 8 0z./225 g. noodles 1 0z./25 g. butter 6 0z./175 g. cheese, grated 3 eggs 3 pint/4 dl. milk 3 teaspoon ground mace salt and black pepper SES (TE ate ers : \ iis (A a2 Spinach noodle cake American 2 |b. spinach > Ib. noodles 2 tablespoons butter 13 cups grated cheese 3 eggs scant 2 cups milk } teaspoon ground mace salt and black pepper Wash and cook the spinach in just suffici- ent boiling salted water to prevent it from burning, drain and chop finely. Cook the noodles in plenty of boiling salted water for 8 minutes, or until just tender but not soft. Drain well, and toss in half the butter. Grease an ovenproof dish with remaining butter put a layer of spinach in the bottom, sprinkle in half the cheese, then add the noodles, a little more cheese, the remaining spinach and the rest of the cheese. Beat the eggs with the milk, add seasoning and pour over the dish. Bake in a moderate oven (350°F, 180°C, Gas Mark 4) for 30-40 minutes. - Sausage and butter bean quickies Imperial/Metric American Grill or fry the sausages until nicely : Ib./450 g. Sausages 1 Ib. sausages brown all over. Strain the liquid from the ele Ba g. can butter Kat cae pepe oak beans and make up to = pint/3 dl. with 1 pint/13 dl. milk approx. Cup butter milk. Heat the butter in a saucepan and 2 0z./50 g. butter 1 large onion, sliced fry the onion gently until just coloured, 1 large onion, sliced 1 tablespoon flour remove from the heat and stir in the flour. Sere cueer out Ee ae Gradually blend in the liquid and bring 1 Sak 2 0z./50 g. cheese, grated chopped parsley to the boil, ne BOLI BUN: Cook gen chopped parsley tly for 3 minutes. Mix in the butter beans, season to taste, and pour into a shallow ovenproof dish. Arrange the sausages on top and scatter the grated cheese over. Cook under the grill until golden and bubbling. Garnish with chopped parsley. k Vegetables and salads When delicate salad vegetables are scarce and expensive, combine them with thinly sliced cabbage, white or red; tiny raw florets of cauliflower; or crisp shredded Brussels sprouts. Nuts and the citrus fruits in full season too add interest to winter salads. Root vegetables deserve more attention, and can easily be prepared to make a separate course, worthy to serve on its own. Try this selection for a start. Polish beetroot salad Imperial/Metric 4 0z./125 g. slice cooked tongue 1 large beetroot 4 fillets salt herring 4 tablespoons French dressing 1 hard-boiled egg 1 tablespoon chopped parsley American i 1b. slice cooked tongue 1 large beet 4 fillets salt herring 4 tablespoons Italian dressing 1 hard cooked egg 1 tablespoon chopped parsley