Four seasons cookery books

3 fl. oz./75 ml. milk 4 tablespoons brandy 2 eggs Marsala sauce Imperial/Metric > oz./15 g. cornflour x pint/3 dl. milk 2 tablespoons sugar 4 tablespoons Marsala + teaspoon almond essence knob of butter Hot rum sauce Imperial/Metric 8 0z./225 g. soft brown sugar 3 fl. oz./75 ml. honey pinch salt 4 0z./125 g. butter 2 fl. oz./50 ml. hot water 3 fl. 0z./75 ml. rum 66 American z Cup light brown sugar 1$ cups all-purpose flour 1 teaspoon baking soda 7 teaspoon Salt 7 teaspoon ground cinnamon 7 teaspoon grated nutmeg 7 teaspoon ground mixed spice cup dark seedless raisins cup Currants ¢ Cup golden raisins generous 1 cup chopped mixed peel 3Ccup corn oil 3 cup milk 4 tablespoons brandy 2 eggs American 1 tablespoon cornstarch 14 cups milk 2 tablespoons granulated sugar 4 tablespoons Marsala > teaspoon almond extract knob of butter American 1 cup brown sugar 3 Cup honey dash salt 7 Cup butter 4 cup hot water 3 Cup rum Grease a 2 pint/1 litre/1 quart pudding basin and coat with brown sugar. Sieve the dry ingredients into a bowl and stir in the fruit. Whisk together the corn oil, milk, brandy and eggs and stir into the dry ingredients. Mix well. Turn into the prepared basin. Cover with greaseproof paper and foil and steam for 6 hours. Allow to cool. Remove the paper and re- cover with a clean dry cloth. When re- quired steam for a further 13 hours and serve with Marsala sauce, or Hot rum sauce. Moisten the cornflour with 2 tablespoons of the milk. Heat the remaining milk gradually to boiling point with the sugar. Pour on to the blended cornflour, stir well and return to the pan. Bring to the boil again, stirring constantly. Add the Mar- sala and almond essence and simmer, stir- ring constantly, for a further 3 minutes. Beat in the butter and remove from the heat. Makes 3 pint/3 dl./14 cups sauce. In a small saucepan, heat the brown sugar, honey, salt, butter and water together until it begins to boil. Remove from the heat and stir in the rum. Makes > pint/3 dl./14 cups sauce. APRS eign Reus inhi it pag as ne. Sa¥ eee Pinal shoes Imperial/Metric 1 packet Rise & Shine lemon drink 2 tablespoons water z pint/15 dl. whipping cream 8 0z./225 g. cottage cheese finely grated zest of 1 orange 1 02/25 g. sultanas 1 0z./25 g. currants 1 0z./25 g. glacé cherries, quartered > 0z./15 g. gelatine glace cherries and angelica to decorate Ke Slimmers’ Christmas pudding American 1 packet Rise & Shine lemon drink 2 tablespoons water x Cup whipping cream 1 cup cottage cheese finely grated rind of 1 orange z cup golden raisins 4 Cup Currants z Cup quartered candied cherries 1 tablespoon unflavored gelatin candied cherries and angelica to decorate Mix the drink powder and water together. Whip the cream and sieve the cottage cheese. Combine the cheese, orange zest, lemon drink and fruit and fold in the cream. Dissolve the gelatine in 3 table- spoons water in a basin over a pan of hot water. Cool, then add to the cheese mix- ture and mix well. Pour into a rinsed 1 pint/z litre pudding basin/small mould and chill until set. To serve, dip the basin into warm water for a few seconds, then turn pudding out on a serving plate. Decorate with glacé cherries and angelica. Serves 6-8. Note: For long term storage wrap in foil before freezing. Remove, unwrap and place on a serving dish when required. c Beat ’n bake Christmas cake Imperial/Metric 1 Ib./450 g. mixed dried fruit 4 0z./125 g. candied and glacé fruit, chopped 7 0z./200 g. flour 1 teaspoon ground mixed spices (nutmeg, cinnamon, etc) 2 0z./50 g. chopped almonds 2 0z./50 g. ground almonds 4 0z./125 g. soft margarine 4 0z./125 g. soft brown sugar 2 tablespoons treacle 3 large eggs 1 miniature bottle Apricot brandy 4 Fruited savarin