Four seasons cookery books

Beat all the ingredients together and leave to stand for 15 minutes. Heat the oil until a piece of the paste begins to frizzle as soon as it is immersed in the oil. Form the mixture into pieces about the size of a walnut. Add a few at a time to the oil in a frying basket, cooking in batches. When golden brown remove carefully on to soft kitchen paper to drain. Keep warm until all the beignets are cooked. Serve dredged with castor sugar or with apricot jam. « Apple mountains Imperial/Metric 8 large dessert apples 5 0z./150 g. butter 5 02z./150 g. castor sugar 3 eggs pinch salt 1 teaspoon vanilla extract 1z cups flour 8 Maraschino cherries American 8 large eating apples cup butter Cup granulated sugar 3 eggs dash salt 1 teaspoon vanilla extract 14 cups all-purpose flour 8 Maraschino cherries IN 3 2 3 Mincemeat cobbler Imperial/Metric 8 small slices white bread 3 0z./75 g. shredded suet 3 0z./75 g. demerara or soft brown sugar 1 teaspoon ground cinnamon 1 Ib./450 g. cooking pears grated zest and juice of 1 lemon 8 0z./225 g. mincemeat American 8 small slices white bread 7 cup finely chopped suet 6 tablespoons light brown sugar 1 teaspoon ground cinnamon 1 Ib. winter pears grated rind and juice of 1 lemon 1 cup mincemeat Peel and core the apples. Melt 1 0z./25 g. of the butter in a flameproof dish large enough to take all eight apples. Turn apples in the butter over moderate heat until golden on all sides. Sprinkle with 1 oz./25 g. of the sugar, cover and con- tinue cooking over low heat for 7-10 minutes until just tender. Meanwhile beat together the remaining butter and sugar and gradually add the eggs, salt and vanilla essence. Blend in the flour. Use the mixture to cover the apples and bake in a moderate oven (350°F, 180°C, Gas Mark 4) for 40-45 minutes, until the surface is golden brown and resilient to the touch. If necessary cover the edges with foil and leave the centre exposed for another 10 minutes cooking as the edges tend to over-brown before centre is fully cooked. Decorate with the cherries and serve hot. Serves 8. Using a 23 inch/6 cm. cutter, cut out 7 rounds from 7 slices of the bread. Make breadcrumbs from leftover slice and pieces of bread. Mix together suet, sugar and cinnamon. Combine the breadcrumbs with two-thirds of the suet mixture. Sprinkle one half over the base of a greased 13-2 pint/1 litre round ovenproof dish. Bake in a moderately hot oven (400°F, 200°C, Gas Mark 6) for 10 minutes. Peel, core and grate pears. Com- bine with the lemon zest and juice, and the mincemeat. Spread half the fruit mixture over the crumb base and cover with remaining breadcrumbs, then the remaining fruit mixture. Arrange rounds of bread overlapping slightly on top leav- ing a round of fruit mixture showing in the centre. Sprinkle remaining third of suet, sugar and cinnamon mixture over the bread and bake for 20-25 minutes until top is crisp and golden. Serves 4-6. 61 GOT Te eras r Golden grapefruit sponge Imperial/Metric 5 02z./150 g. self-raising flour pinch of salt 3 0z./75 g. butter 4 0z./125 g. castor sugar 2 eggs, beaten 1 tablespoon milk grated zest of 4 grapefruit Grapefruit sauce Imperial/Metric 2 grapefruit 2-4 tablespoons golden syrup 1 teaspoon arrowroot knob of butter American 1 Cups all-purpose flour 1z teaspoons baking powder dash salt 6 tablespoons butter 3 Cup granulated sugar 2 eggs, beaten 1 tablespoon milk grated rind of 4 grapefruit American 2 grapefruit 2-4 tablespoons corn syrup 1 teaspoon arrowroot knob of butter , Cider and fruit bread pudding Imperial/Metric 3 pint/4 dl. cider 1 0z./25 g. sultanas 1 0z./25 g. currants 2 oz./50 g. seedless raisins 1 0z./25 g. butter 1 0z./25 g. soft brown sugar 3 0z./75 g. fresh white breadcrumbs