Custard

Ingredients

• 4 pt. milk
• I og. sugar
• + pt. water
• 1 dessertspoonful custard powder

Method

1. 1

   Make as directed on the custard powder tin.

Nutrition per serving

As published

This recipe was extracted from Family meals and catering (1935) by British Medical Association, page 3. The excerpt below is the record exactly as published.

custard satice, made as directed om custard powder tin, using milk and water. CHEESE SAVOURY 2 slices bread, toasted 1} oz. margarine 1% os. flour 4 pt. milk and water Pepper, salt and mustard 4---6 az. grated cheese . Cut toast into about 6 strips, in order that the savoury can be served easily. Put them close together on a dish. . To make the sauce, melt the margarine, add the flour and mustard, and stir briskly. Add the liquid, and boil well. . Add pepper and salt and } of the cheese. After the cheese has melted, place the mixture on the slices of toast. . Sprinkle with cheese and brown under the grill or before the fire, [ 6 | RECIPES FOR WEEK I TUESDAY FLT TTI RT ALP ZAIN NS ER PTET ETT ETI TSE TE ATE SHEPHERD’S PIE About 4 lb. cooked meat { I oz. dripping Mashed potato s 1 large onion Pepper and salt apr oP flour Chopped parsley } pt. potato water . Take a frying pan or strong iron pan and fry the onion in dripping until golden brown; add flour and stir together. Add water and boil. . Withdraw from fire and add meat and pepper and salt. . Line a greased pie dish thinly with nicely seasoned mashed potato. . Put in the mince. Cover with mashed potato. Spread over with 4 oz. margarine. . Decorate with a fork and bake in a good oven until well. browned (20 minutes). Aum PWN = Parsnips or Carrots—-2 /b. . Scrub, peel thinly or scrape. If large, cut into quarters. . Cook gently in boiling water with a pinch of salt until tender (30 to 60 minutes). . Use the water for the soup. WwW NHN TREACLE TART ( 8 og. flour | 4 oz. lard 8 oz. treacle Pastry < Little baking glia (optional) Few breadcrumbs Salt | A little lemon rind if possible | Water . Make short pastry as follows: 1. Rub the fat into the flour, add salt. 2. Add water a little at atime and mix with a knife at first and then with the hand. Care should be taken to add only sufficient water to make a dry dough. Wipe the basin quite clean with the dough. . Line a flat greased tin with the pastry. . Mix the treacle (warming if necessary), crumbs, and lemon rind. Put on to the pastry. . Bake until pastry is golden brown in a moderate oven (20 to 30. minutes). uw ~~ SPLIT PEA SOUP (OR LENTIL) I og. dripping Carrot, onion, outside leaves of I—2 oz. flour Bones from the joint. Bacon celery, cut into small pieces 4 pt. milk rinds, or bacon bones Few herbs and parsley Pepper and salt 12 oz. split peas or lentils (soaked) 2 grt. water . The split peas should be washed and soaked overnight. ee . Clean carrot, onion and celery and cut into small pieces. . . Melt the fat and fry the rinds and bones in a strong iron pan. | : . Add all the vegetables and continue cooking for 5 to 10 minutes, stirring frequently to tas burning . Add water and herbs and cook for 14 to 2 hours or until tender. . Remove bones and rinds. Add flour creamed with milk, and stir until the soup, boils. . Add pepper and salt to taste. coO™NI Con Boo NF [7] min NM RECIPES FOR WEEK I WEDNESDAY CORNISH PIE Few pieces of cold meat, about 2—4 oz. ( 4 1b. flour 1 1b. potatoes Paste 4 oz. lard 2 onions oh teaspoonful baking powder (eptional) Parsley and very little herb | Water Pepper and salt Make pastry. Cut into two pieces, and line a greased tin or enamel plate thinly with one piece. Cut the onion, potato, and meat into small pieces. Season very well and put on to pastry lining. Moisten edges, cover with pastry, gently pressing the edges together. Trim, decorate, and brush over with a little milk, making a hole for steam to escape, and cook in a good oven for 30 minutes. Brown Gravy I onion Seasoning + pt. water 1 oz. flour I oz. dripping . Fry onion in 1 oz. dripping until golden brown. . Add x oz. flour and sur briskly. | Add the water and cook for $ hour, stirring all the time. _—_If given this time the onion, which should be brown but not burnt, will colour the sauce. Greens—2 1b. sprouts or greens (see Sunday rectpe) CUSTARD 4 pt. milk I og. sugar + pt. water 1 dessertspoonful custard powder

Cook this with the app: pantry check, scaling, and the assistant.