Four seasons cookery books

American 1 Ib. red cabbage 1 green-skinned eating apple 1 celery heart 4 sprigs watercress dressing: 7 teaspoon salt and + teaspoon pepper 7 teaspoon dry mustard dash granulated sugar 1 tablespoon lemon juice 2 tablespoons oil Peel and dice the carrots, turnip and celeriac. Roughly chop the cabbage. Wash and slice the leek. Melt the butter in a saucepan. Dice the bacon and fry the leek and bacon in the melted butter until the bacon is partially cooked. Add the pre- pared vegetables. Dissolve the stock cube in the boiling water. Add to the vegetables and bacon. Season with salt and pepper. Add the bay leaf; cover and simmer for 30 minutes. Add the peas and simmer, uncovered, for a further 5 minutes. Re- move the bay leaf. Taste and adjust seasoning. Pile into a hot serving dish. Sprinkle with the grated cheese and place under a hot grill until the cheese begins to melt. Peel, dice and cook the turnips in boiling salted water until tender. Drain and mash. Beat the eggs lightly and add to the mashed turnips along with the sugar, pepper, nutmeg and cream. Spoon into a buttered 1 1b./450 g. loaf tin. Combine the breadcrumbs and melted butter. Sprinkle over the turnip mixture. Bake in a moderately hot oven (375°F, 190°C, Gas Mark 5) for 45 minutes. Shred the cabbage finely into a bowl, discarding the core and thick stems. Core and slice the apple thinly. Slice the celery heart finely, and chop up the water- cress, reserving 4 tiny top sprigs for the garnish. To make the dressing, stir the seasonings and sugar into the lemon juice and gradually beat in the oil. Toss the apple, celery and chopped watercress in the dressing until well coated. Divide the shredded cabbage between four in- dividual salad bowls, cover with the celery mixture and dressing and top with the reserved sprigs of watercress. Sweets Hot puddings are top of our list, but space must be found as well for the rich desserts and cakes proper to the season. Dieters are not forgotten, (there’s even a Slimmers’ Christmas pudding) but might be forgiven for a temporary lapse when mincemeat, rich plum cake and other such delights appear on the festive menu. <e Chinese toffee apples Imperial/Metric American Spread the sesame seeds on a sheet of foil Hi een toed ee SS Meatinepacen sesame seeds = and toast under a hot grill until golden. ples pples ; 1 tablespoon cornflour 1 tablespoon cornstarch Peel, core and cut the apples into small 4 0z./125 g. sugar } cup granulated sugar chunks. Toss in cornflour. Dissolve the 2 tablespoons corn oil 2 tablespoons corn oil sugar slowly in the oil until it becomes a thick syrup with a little oil floating on top and pale golden brown in colour. Stir in the sesame seeds. Drop in a few apple chunks at a time, remove with a fork and pile up in a warm serving dish. To serve, turn a spoonful of toffee-coated chunks at a time into a bowl of iced water and immediately remove with a slotted drain- ing spoon on to individual plates. Beignets Imperial/Metric 1 packet boudoir biscuits, crushed 4 0z./125 g. cream cheese 2 tablespoons single cream 3 tablespoons flour 2 eggs 1 tablespoon brandy or rum oil for frying castor sugar for dredging American 1 packet ladyfingers, crushed 4 oz. cream cheese 2 tablespoons coffee cream 3 tablespoons all-purpose flour 2 eggs 1 tablespoon brandy or rum oil for frying granulated sugar for dredging