Leave	this	to	soak	for	at	least	two	hours,	turning	the	pieces	oc-
	casionally.	Have	ready	one	for	each	person	some	skewers,	also
	small	pieces	of	bay	leaves	and	streaky	or	fat	bacon.	Take	out	the
	pieces	of	meat,	leaving	them	to	dry	for	a	minute	or	two	on	a	board.
	On	to	each	skewer	put	a	piece	of	bacon,	a	piece	of	meat,	a	piece	of
	bay	leaf,	another	piece	of	bacon	and	so	on.	Then	paint	all	over
	with	olive	oil	and	leave,	while	you	prepare	a	plain	pilaff	of	rice,
	cooked	with	chopped,	onion	in	olive	oil	or	mixture	of	oil
	and	butter	to	which	you	then	add	twice	as	much	boiling	water	as
	rice.	Cover	with	a	greased	paper,	and	with	the	lid	on	cook	for	17
	minutes,	by	which	time	all	the	liquid	will	be	absorbed.
	You	also	prepare	a	sauce	diable	for	this	dish.	Pass	through	a
	fine	strainer	the	marinade	in	which	you	have	soaked	the	meat.	Make
	a	roux,	but	this	time	cooking	the	flour	and	butter,	stirring	all	the
	time	until	it	is	a	chocolate	brown.	Add	a	good	spicing	of	paprika
	and	cayenne	peppers,	ordinary	pepper,	salt,	a	pinch	of	curry	powder,
	and	a	little	mustard.	Cook	for	a	minute	or	two,	stirring	before
	working	to	a	smooth	bechamel-like	sauce.	Finally	add	the	marinade,
	beating	it	well	in.
	Now,	having	the	grill	as	hot	as	possible,	cook	the	kebabs	under
	it,	turning	them	frequently.	They	should	be	quickly	done,	brown
	outside	but	tender	and	juicy	inside.	Have	ready	a	hot	serving	dish,
	put	in	the	rice	and	lay	the	skewers	on	top.
	KIDNEY	STEW	SUPREME
	1%	Ibs.	kidneys.	lj	cups	chopped	onion.	3	tbsp.	fat	or	salad
	oil.	iy	2	teaspoons	salt.	*/	teaspoon	black	pepper.	1	tablespoon
	Worcester	sauce.	3f^	cups	water.	4	tablespoons	flour.	3	cups
	hot	seasoned	mashed	potatoes.	6	eggs.
	Cube	kidney;	soak	1	hour	in	salted	water.	Drain.	Brown	with
	onion	in	fat	or	salad	oil.	Add	salt,	pepper,	sauce	and	water.	Cover;
	simmer	30	minutes.	Thicken	gravy	with	flour.	Pour	into	casserole.
	Make	potato	border	with	6	wells.	Break	eggs	in	each	well.	Bake
	in	moderate	oven	(350)	30	minutes.
	LAMB	IN	ASPIC
	6	Sprigs	of	mint	1	teaspoon	sugar
	2	tablespoons	boiling	water	*/	2	pint	aspic	jelly
	Juice	of	y	2	a	lemon	y	2	lb.	cold	sliced	lamb
	47


Wash	and	dry	mint.	Remove	leaves	and	chop	finely.	Mix	with
	the	sugar	and	water.	Cover	closely.	Leave	to	stand	for	about	20
	mixture	strain	in	lemon	juice.	When	aspic	jelly	starts	to	congeal,
	stir	in	mint	and	lemon	mixture.	Cover	the	bottom	a	of	a	wet	mould
	with	a	thin	layer.	Cover	with	lamb.	Leave	until	set.	Repeat	layers
	of	jelly	and	lamb	in	this	way	till	mould	is	full	(The	last	v	layer	should
	be	of	jelly).	When	set	and	chilled,	turn	out	carefully	on	to	a	dish
	lined	with	shredded	lettuce.	Garnish	with	radish	roses	and	rings
	of	onion.	For	four	persons.
	LAMB	SHANKS	WITH	TOMATO	RICE
	;',	Lamb	shanks,	4
	Salt,	l	l	/2	teaspoons
	Pepper,	yb	teaspoon
	Salad	oil	or	melted	fat,	1	tablespoon
	Garlic,	chopped,	1	teaspoon
	>	..?	'
	Water,	l	l	/	2	cups
	Rice,	precooked	type,	5-ounce	package	or	1^	cups
	Tomatoes,	peeled,	sliced,	4	medium.
	Sprinkle	lamb	shanks	with	1	teaspoon	of	the	salt	and	pepper.
	Heat	oil	or	fat	in	heavy	kettle	or	Dutch	oven	over	medium	heat;
	brown	shanks	well	on	all	sides.	Add	garlic	and	water;	cover,	sim-
	mer	over	low	heat	for	l*/	4	hours.	Remove	shanks;	add	rice,	toma-
	toes	and	remaining	salt.	Lay	shanks	on	top,	cover;	continue	cook-
	ing	15	to	20	minutes.	Makes	4	servings.
	LIVER	PASTE	FOR	COLD	BUFFET
	1	Ib.	fresh	pork	liver	Pepper	&	salt	to	taste
	%	Ib.	lard	l	/	2	teaspoon	all-spice
	1	egg,	well-beaten	1	tablespoon	flour
	y+	cup	of	milk
	Put	pork	liver	through	mincer	4	times,	then	add	other	ingre-
	dients	gradually,	well	beating	all	the	time.	Grease	loaf	pan,	place
	in	another	pan	of	water	and	bake	in	a	moderate	oven.
	48


MEAT	LOAF
	2	l	/	2	cups	tomato	soup	1	egg,	slightly	beaten
	1	pound	ground	beef	1	tablespoon	Worcester	sauce
	y-t	pound	ground	pork	sauce
	l	l	/	2	cups	soft	bread	cubes	l	l	/	2	teaspoons	salt
	%	cup	chopped	onion	^	teaspoon	pepper
	l	/	4	cup	chopped	parsley
	Combine	l	/	2	cup	of	soup	with	other	ingredients.	(Save	rest	of
	soup	for	sauce).	Shape	into	a	loaf	or	pack	lightly	into	a	greased
	loaf	pan.	Bake	in	moderate	oven	(350	F)	for	1	hour.	Remove
	loaf	from	pan;	pour	remaining	soup	into	saucepan	and,	simmer
	about	5	minutes.	Pour	hot	sauce	over	loaf.	6	servings.
	MUTTON	PIE
	2	l	/	2	Ibs.	middle	neck	of	mutton	y	2	to	^	P^t	stock
	1	oz.	pearl	barley	5	oz.	onion
	6	oz.	carrot	3	oz.	turnip
	Salt	and	pepper	10	oz.	potatoes
	Dripping.
	Remove	meat	from	bones.	Cover	bones	with	water	and	stew	for
	2	or	3	hours,	or	cook	for	45	minutes	in	a	pressure	cooker.	Strain	off
	stock.	Simmer	barley	for	10	minutes	in	measured	stock.	Trim	fat
	and	gristle	from	meat.	Arrange	meat,	barley,	sliced	onion,	carrot
	and	turnip	in	layers	with	seasoning	in	a	fireproof	dish.	Add	stock.
	Cover	with	sliced	potato.	Dot	with	dripping.	Bake	till	simmering
	at	275	F	(Regulo	*/*).	Continue	cooking	till	tender	at
	250	F	(Regulo	%).	About	2	hours'	total	cooking	time.
	PIGS'	TROTTERS
	Cooking	time:	30	minutes	at	15	Ibs.	pressure.
	2	pigs'	trotters	4	onions
	1	pint	water	4	carrots
	1	teaspoon	salt	and	pepper
	Put	one	pint	water	into	the	cooker,	add	trotters
	and	seasoning.	Cover,	bring	to	pressure	and	pressure	cook	for	25
	minutes.	Prepare	vegetables,	cutting	them	to	a	size	to	cook	in	5
	minutes.	Reduce	pressure	with	cold	water,	put	in	vegetables,	cover,
	bring	to	pressure	and	pressure	cook	a	further	5	minutes.	Reduce
	pressure	with	cold	water.
	49


POT	ROAST	OF	BEEF
	Flour,	6	tablespoons	Melted	fat	or	salad	oil,	2
	Salt,	1%	teaspoons	tablespoons
	Pepper,	/g	teaspoon	Water,	1	cup
	Beef,	rump,	round	or	chuck,	Bay	leaf,	1
	3	to	4	pounds	Whole	black	peppers,	3
	Onions,	sliced,	1	cup
	Combine	2	tablespoons	flour,	1	teaspoon	of	the	salt	and	pepper;
	rub	into	meat	on	all	sides.	Heat	fat	in	heavy	kettle	or	Dutch	oven
	over	medium	heat;	put	in	meat;	brown	well	on	all	sides	(about	30
	minutes).	Add	water,	bay	leaf,	whole	peppers,	onions.	Cover
	tightly,	cook	over	low	heat	3	to	4	hours	until	meat	is	tender.	To	make
	gravy:	remove	pot	roast	and	strain	drippings;	skim	off	fat	and	mea-
	sure	l	/	2	cup	of	the	fat;	pour	back	into	kettle.	Blend	in	remaining
	4	tablespoons	flour;	cook	until	bubbly.	Remove	from	heat;	gradual-
	ly	stir	in	beef	drippings,	water	to	make	2	cups	in	all,	%	teaspoon
	salt	and	dash	pepper;	cook	and	stir	until	smooth	and	thickened.
	Serve	with	pot	roast.	Makes	8	servings.
	PROVENCALE	FILLETS	OF	STEAK
	1	oz.	butter
	1	tablespoon	flour
	1	minced	peeled	onion
	l	/	lb.	peeled	mushrooms
	1	peeled	shallot
	1	teaspoon	parsley
	1	clove	garlic
	l	/i	pint	stock
	l*/	2	Ibs.	fillet	or	rump	steak
	1	glass	sherry	(y	2	gill)
	Melt	butter	in	a	saucepan.	Stir	in	flour,	onion,	mushrooms,
	shallot,	parsley	and	chopped	garlic.	Cover	with	stock	and	put	on
	the	lid.	Simmer	y	2	hour.	When	sauce	has	been	cooking	for	10
	minutes,	place	steak	on	a	trivet	in	a	baking	tin.	Brown	well	in	a
	quick	oven,	or	under	the	grill.	Add	%	gill	water.	Continue	to
	cook	till	tender	in	about	20	minutes.	Strain	sauce.	Return	to
	saucepan.	Add	sherry.	Reheat.	Stir	in	gravy	from	meat,	after
	skimming	fat.
	50


ROAST	BEEF
	Rib	Sirloin	and	rump	make	excellent	roasts.	Select	a	roast
	that	is	chunky,	rather	than	long	and	thin,	and	let	stand	at	room
	temperature	j4	an	hour,	before	roasting.	Wipe,	rub	with	salt	(%
	teaspoon	to	the	Ib)	pepper	and	flour.	Place,	fat	side	up,	on	a	rack
	in	an	open	shallow	roasting	pan	without	water.	Have	oven	tempera-
	ture	at	300	F	to	350	F.	If	roast	is	very	lean,	fasten	a	flattened
	layer	of	suet,	over	the	top	with	string.	Basting	will	then	be	un-
	necessary,	since	fat	will	baste	meat,	as	it	melts.
	Roasting	time.	Length	of	roasting	time	depends	on	the	shape
	and	quality	of	the	roast,	as	well	as	its	weight	small	roasts,	or	boned
	and	rolled	roasts,	require	more	minutes	per	Ib.	than	large	roasts,
	or	ones	with	the	bones	left	in.	Lean	Roasts	cook	faster	than	well
	marbled	ones.
	RARE	Cooking	time	18	to	20	minutes	per	Ib.
	Medium	22	to	25	minutes	per	Ib.
	Well	done	30	minutes	per	Ib.
	For	rolled	roasts	allow	10	minutes	more	per	Ib.
	YORKSHIRE	PUDDING
	1	cup	milk	Pinch	of	baking	powder
	1	cup	flour	2	eggs
	l	/	2	teaspoon	salt
	Mix	salt	and	flour	add	milk	gradually	to	form	smooth	paste	add
	eggs,	and	beat	2	minutes	with	egg	beater.	Leave	in	Fridge	for	3
	hours,	taking	out	and	giving	a	good	beat	occasionally.
	Make	a	bread	pan	hot,	and	pour	in	some	fat,	from	the	roast	meat
	pan,	pour	in	batter	and	cook	in	hot	oven	for	15	minutes,	then	reduce
	heat	and	cook	further	15	minutes.
	ROAST	LAMB
	Order	a	leg	of	lamb	weighing	6	to	8	pounds.	Peel	4	small	cloves
	of	garlic.	Pierce	the	flesh	with	the	sharp	point	of	a	knife	in	4
	well-separated	places	and	insert	the	garlic.	Place	.the	lamb	on	a
	rack	in	an	open	pan.	Place	1	cup	of	water,	1	tablespoon	of	butter,
	and	1	teaspoon	of	salt	in	the	pan.	Roast	in	325	F	oven,	counting
	17	to	20	minutes	per	pound.	French	lamb	is	always	served	rare
	with	the	flesh	still	bright	pink.
	51


STEAK	AND	KIDNEY	PUDDING
	3/4	lb.	flour	Salt	and	pepper
	6	ozs.	suet	Little	water
	Grate	suet	and	add	to	sifted	flour	with	pinch	of	salt,	mix	with
	water,	roll	out	and	line	greased	pudding	basin.	Cut	beef	into	slices
	and	sheep's	kidneys	into	discs.	Roll	kidneys	in	beef,	pepper	and
	salt	to	taste,	roll	in	flour	and	place	in	basin.	Slices	of	hard	boiled
	egg	may	be	added	if	liked	and	1	teaspoon	of	sherry.	Add	1	cup
	of	stock,	cover	over	with	remainder	of	pastry	and	tie	down	with
	floured	cloth.	Put	into	saucepan	of	boiling	water	for	3	3*/	2	hours
	add	boiling	water	from	time	to	time.
	BRAISED	LIVER
	1	lb.	liver	Fat	salt	pork
	l	/	4	cup	celery	2	cloves
	%	cup	onion	[	diced	Bit	of	bay	leaf
	%	cup	carrot	2	cups	brown	stock
	%	teaspoon	peppercorns	l	l	/	2	tablespoons	butter
	2	tablespoons	flour
	Prepare	liver,	and	tie	in	shape.
	Lard	upper	side	with	salt	pork.
	(Cut	slits	in	liver	and	inset	small	pieces	of	pork).	Put	in	deep
	pan,	with	trimmings	from	salt	pork,	with	all	the	ingredients,	and
	stock,	Cover	closely	and	bake	2	hours	in	slow	oven	300	F,	uncovering
	the	last	20	minutes.	Remove	from	pan,	strain	liquor	and	thicken
	with	butter	and	flour,	browned	together.	Serve	around	liver
	STUFFED	LIVER
	1	lb.	liver	(calf	or	sheep)	6	rashers	of	bacon
	%	pt.	of	stock	1	small	onion
	Stuffing:
	2	ozs.	breadcrumbs	1	oz.	shredded	suet,	beaten	egg
	Dash	of	lemon	juice	.	to	mix	to	firm	consistency
	1	teaspoon	chopped	parsley	%	teaspoon	mixed	herbs
	Chop	the	onion	and	sprinkle	on	the	bottom	of	a	casserole.	Cut
	liver	into	slices	l	/	2	inch	thick	and	place	on	top	of	onion.	Spread
	stuffing	on	the	liver,	cut	snips	in	the	edge	of	the	bacon	to	prevent
	curling	and	place	on	to	top	of	liver.	Pour	some	stock	around,	cover
	with	lid,	or	well-greased	paper,	and	cook	in	hot	oven	for	4	f	an
	hour.
	53


STUFFED	MARROW
	Cooking	time:	15	minutes	at	15	Ib.	pressure.
	y	2	Ib.	sausage	meat	Teaspoon	Worcester	sauce
	1	clove	of	garlic	crushed	with	1	onion	medium
	salt	1	marrow	medium	size
	Salt	and	pepper	y	2	pint	water	for	cooking.
	Parsley.
	Mix	the	sausage	meat,	garlic,	salt	and	pepper,	parsley	and
	Worcester	sauce	together.
	Peel	the	marrow.	Cut	off	ends	and	remove	all	the	pips	and
	pith,	and	fill	the	centre	with	the	mixture.	Wrap	in	greaseproof
	paper	and	tie	with	string.
	Place	the	marrow	on	the	trivet	in	the	cooker	with	l	/	2	pint
	water.	Cover,	bring	to	pressure	and	pressure	cook	for	15	minutes.
	Reduce	pressure,	Remove	paper	from	marrow	and,	if	desired,
	the	marrow	can	either	be	put	under	the	grill	or	in	the	oven	(low)
	for	a	few	minutes,	to	brown	it	slightly.
	Serve	with	gravy	made	from	stock	in	cooker.
	SWEET	BREADS.
	Preparing	sweetbreads.	Plunge	breads	into	cold	water	and	let
	stand	30	minutes.	Parboil	20	minutes	in	acidulated	salted	water
	(add	1	teaspoon	salt	and	1	teaspoon	vinegar	to	1	quart	water).
	Drain	and	plunge	into	cold	water	again.	Remove	any	little	strings
	and	membranes.
	Broiled.	2	pairs	breads.	Butter	salt	and	pepper	lemon	juice.
	Cut	breads	into	thin	slices	sprinkle	with	salt	and	pepper	dot
	with	butter	and	broil	under	moderate	heat	about	10	minutes.	Serve
	with	melted	butter.
	Creamed	Sweetbreads,	2	cups	medium	white	sauce.	1	teaspoon,
	minced	parsley.	Dice	breads	and	heat	in	the	white	sauce	while
	stirring	constantly.	Add	minced	parsley.
	SWEDISH	POT	ROAST.
	3-3	y	z	pounds	pot	roast	3	tablespoons	lard
	tablespoon	salt	1	cup	thick	sour	cream
	medium	onions	sliced	l	C	up	water
	1	clove	garlic,	minced	5	ozs.	pkg.	noodles
	54


In	a	Dutch	oven	or	other	heavy	utensil	lightly	brown	onion
	and	garlic	in	hot	lard.	Push	to	one	side	of	pan.	Rub	meat	with
	salt	and	brown	well.	Combine	sour	cream	with	water	and	pour
	over	meat.	Top	with	browned	onions,	cover	and	cook	over	low
	heat	(or	in	325	F.	oven)	for	2%	hours,	or	until	tender.	Cook
	noodles	in	boiling	salted	water.	Remove	roast	from	pan	and	make
	gravy	from	drippings,	adding	to	it	the	sour	cream	and	onion	mixture
	from	top	of	roast.	Season	to	taste	with	salt,	pepper	and	paprika.
	Serve	noodles	and	meat	topped	with	gravy.	Approximately
	6	servings.
	RUSSIAN	PIROZKI
	A.	The	Pastry:	In	a	large	mixing	basin,	put
	I"	1	oz.	pkt.	yeast
	2	heaped	tablespoons	sugar
	1	cup	milk
	I	2	eggs.
	Melt	%	Ib.	Butter.	Add	very	slowly,	always	stirring	from
	the	centre	outwards.
	Add	5	cups	flour.	Knead	the	dough	well,	first	with	spoon,	then
	with	hands.	Cover	and	leave	several	hours	(but	not	more	than
	about	12	hours,	or	the	dough	will	get	too	hard.	If	you	want	the
	dough	quickly,	leave	it	2	or	3	hours	in	a	warm	place).
	B.	The	Filling:
	1	Ib.	beef	rump	steak,	minced
	3	large	onions,	2	hard	boiled	eggs,	chopped
	2	ozs.	butter,	1	teaspoon	salt,
	Worcester	sauce,	pepper
	Melt	2	oz.	Butter	in	frying	pan,	Chop	and	fry	onions,	till	brown.
	Add	beef,	and	stir	while	frying.
	Add	salt,	pepper,	Worcester	sauce	to	taste.	Stir	in	chopped
	eggs.	Cook	till	tender.
	C.	The	Pirozki:	Flour	a	board,	and	roll	out	dough.
	Make	small	rounds	about	2	l	/	2	^<%	inch.	Enclose	the	filling,
	and	make	finger	shaped	patties,	centre	seam	underneath.
	Bake	about	15	mins.	in	hot	oven,	turning	the	patties	when	the
	top	surface	is	lightly	browned.
	Or/	Fry	in	deep	fat.
	Note:	Enough	for	about	two	dozen	pirozki.


BAKED	HAM
	Scrub	ham	throughly	with	a	stiff	brush,	place,	fat	side	up	in
	uncovered	pan	and	bake	in	a	slow	oven,	300	F.	A	10	to	12	Ibs	ham,
	requires	25	minutes	per	Ib,	larger	hams	20	mintes	per	Ib.	half	hams
	30	minutes	per	Ib.	Take	from	oven	45	minutes	before	it	is	done,
	remove	rind,	spread	with	one	of	the	following	or	baste	as	suggested.
	(1)	1	cup	brown	sugar	mixed	with	^	CU	P	^	ne	breadcrumbs,
	moistened	with	fat	from	drippings	and	a	good	pinch	of
	cloves.
	(2)	1	cup	brown	sugar,	1	teaspoon	dried	mustard,	and	2	table-
	spoons	vinegar,	fruit	juice	or	cider.
	(3)	1	tin	Pineapple	slices.	Place	on	top	of	Bread	Crumbs
	and	sugar	and	baste	with	the	juice.
	(4)	Stick	in	whole	cloves,	during	last	10	minutes,	increase
	heat	to	brown	ham	400	to	450.
	BAKED	HAM	SLICE
	2	Ibs.	slice	of	gammon	i	/	2	teacup	orange	or	pineapple
	l	/	2	teacup	brown	sugar	juice
	Place	ham	in	a	shallow	fireproof	dish	and	rub	with	the	sugar.
	If	liked,	stick	whole	cloves,	about	l	/	2	inch	apart,	all	over	the	top
	Sprinkle	with	the	fruit	juice.	Bake	in	a	moderate	oven,	350	deg.	F.
	(Regulo	3)	for	about	y	4	hour.	For	eight	persons.
	Garnish	ham	with	sprigs	of	parsley	or	watercress,	and	serve
	with	scalloped	potatoes,	or	potato	puree,	and	tinned	or	frozen	green
	peas.
	GLAZED	STUFFED	HAM	ROLLS.
	Butter	or	margarine,	Salt,	%	teaspoon
	4	tablespoons	Nutmeg,	l	/&	teaspoon
	Onions,	finely	chopped,	Boiled	boned	ham,	sliced	to
	*/4	cup	order,	eight	*/&	-	inch	slices
	Celery,	chopped,	%	cup	Brown	sugar,	2	tablespoons
	White	rice,	cooked,	2	cups	Water,	1	tablespoon
	Seedless	raisins,	V	s	cup
	56


Melt	2	tablespoons	butter	or	margarine	in	skillet	over	low	heat;
	add	onions	and	celery;	cook	until	soft,	about	5	minutes.	Remove
	from	heat;	add	rice,	raisins,	salt	and	nutmeg;	mix	well.	Spread
	about	2	tablespoons	of	rice	mixture	on	each	ham	slice;	roll	up,
	fasten	with	toothpicks;	place	in	greased	pan.	Combine	remaining
	2	tablespoons	butter	or	margarine	with	brown	sugar	and	water,	in
	small	saucepan;	cook	over	low	heat	3	minutes.	Pour	over	ham
	rolls.	Bake	in	moderate	oven	350	deg	for	15	to	20	minutes.	Makes
	8	servings.
	BOILED	HAM
	Leave	ham	overnight	in	cold	water,	then	scrub	well	with	a
	stiff	brush,	and	place	in	a	pan	of	simmering	water	180	F	so	that
	the	Ham	is	just	covered.	Do	not	allow	water	to	bubble,	add	2	cut
	up	onions	few	bits	of	celery	and	carrot,	y^	cup	vinegar	and	some
	sprigs	of	parsley.	Allow	25	minutes	per	Ib.	if	medium	sized	ham.
	Hams	cooked	in	simmering	water	have	a	much	better	flavour
	than	those	cooked	in	boiling	water.	Cool	in	the	water,	in	which
	it	was	cooked.
	Remove	skin,	when	cool	and	finish	with	any	garnish	as	per
	baked	ham,	put	in	the	oven	to	brown.
	HAM	BAKED	IN	MUSTARD	&	MILK
	1	Slice	cooked	ham	about	3/	4	f	an	mcn	to	one	inch	thick
	Mustard	Paprika
	Butter	Sugar
	Pepper	Milk
	Spread	butter	on	both	sides	of	ham.	Sprinkle	thickly	with
	dry	mustard.	Add	pepper	and	paprika	to	taste,	with	about	j4
	teaspoon	of	sugar.
	Place	in	a	baking	dish	and	cover	with	fresh	milk.	Let	stand
	over	night.
	Bake	in	a	moderate	oven	(400)	for	approximately	45	minutes.
	This	is	a	really	delicious	main	course	and	the	milk	and	mustard
	combine	to	make	an	unusual	gravy.
	HAM	IN	WHITE	WINE	SAUCE
	6	to	8	thin	slices	uncooked	ham	1	cup	dry	white	wine
	2	tablespoons	butter	Salt	and	pepper
	2	tablespoons	flour
	Melt	butter	in	frying	pan.	When	the	butter	is	sizzling	hot,
	brown	the	ham	slices	on	both	sides.	Allow	5	minutes	for	cooking
	the	ham.	Remove	the	meat,	stir	in	the	flour,	moisten	with	white
	wine,	and	stir	until	the	sauce	begins	to	thicken.	Season	with	only
	a	little	salt,	as	the	ham	is	quite	salty.	Add	a	dash	of	freshly	ground
	black	pepper.	Place	the	slices	of	ham	on	a	hot	platter.	Pour	the
	sauce	over	the	ham	and	garnish	with	sprigs	of	parsley.
	57


HAM	ROULADE.
	Cut	cold	baked	Virginia	ham	into	rather	thin	slices.	Spread
	the	following	mixture	on	each	slice	very	thickly.	Mix	one	cream
	cheese	with	one-half	teaspoon	salt,	two	tablespoons	fresh	grated
	horseradish	and	sufficient	cream	to	make	a	soft	filling.	Roll	each
	up	and	serve	on	lettuce	leaves	with	any	appropriate	salad	or	as
	an	hors	d'	oeuvres.
	If	desired	each	ham	roulade	may	be	rolled	in	aspic,	or	it	may
	be	served	on	lettuce	with	aspic	cut	in	tiny	cubes.
	HAM	AND	YAM	SURPRISE
	Sweet	potatoes	or	yams,	Prepared	mustard,
	5	or	6	medium	l	l	/	2	teaspoons
	Onion,	minced,	2	tablespoons	Worcester	sauce,
	Butter	or	margarine,	l	/+	teaspoon
	1	tablespoon	Vinegar,	iy	2	teaspoons
	Flour,	1	tablespoon	Water,	^	cup
	Salt,	f4	teaspoon	Apricot	halves,	No.	2^	can
	Ham,	1	slice,	y^	inch	thick
	(about	1	pound)
	Parsley
	Parboil	sweet	potatoes	20	minutes	in	salted	water;	peel	and
	slice	into	greased	shallow	1%	quart	casserole	(or	use	canned	ones
	ready-cooked).	Meanwhile	cook	onion	in	butter	or	margarine	in
	small	saucepan	over	medium	heat	until	lightly	browned;	add	flour,
	salt,	mustard,	Worcestershire	sauce	and	vinegar;	blend	well.	Remove
	from	heat.	Stir	in	water	and	%	cup	syrup	drained	from	apricots;	cook
	over	low	heat,	stirring	constantly,	until	slightly	thickened.	Leave
	8	of	the	apricot	halves	in	the	syrup	and	cut	remaining	apricots	into
	small	pieces	with	scissors	or	knife,	then	*nash	to	a	pulp	with	fork.
	Add	to	cooked	mixture,	mix	well;	pour	over	sweet	potatoes.	Cut
	ham	into	4	sections	not	quite	to	center	to	make	serving	easy.	Stick
	row	of	whole	cloves	along	one	side	of	each	cut,	place	on	potatoes.
	Bake	in	moderate	oven,	350,	about	30	minutes	(increase	to	45
	minutes	if	made	ahead	and	chilled	in	refrigerator).	Drain	reserved
	apricot	halves,	arrange	around	ham,	return	to	oven,	bake	15	minutes
	more.	Garnish	with	parsley.	Serves	4	to	5.
	*Q	_
	JO


BAKED	PORK	TENDERLOINS
	Stuffed.
	Make	cut	down	centre	of	pair	of	tenderloins,	but	do	not	sever.
	Arrange	2	cups	of	apple,	apple	and	Prune,	Celery,	Mushroom	or
	other	stuffing	on	one	tenderloin	cover	with	the	other,	and	tie	or
	sew	together,	wipe,	sprinkle	with	salt	and	pepper	and	flour,	and
	roast	in	moderate	oven	350	F	until	very	tender	(about	1	hour).
	If	desired,	parboil	sweet	potatoes	for	10	minutes	and	roast	in	the
	pan	with	the	meat.
	PORK	CHOPS	WITH	CHESTNUTS	AND	RED	CABBAGE
	Cotelettes	de	pore	a	la	Courlandaise
	6	thick	loin	pork	chops	1	cup	stock
	1	egg,	beaten	1	teaspoon	lemon	juice
	2	tablespoons	butter	2	teaspoons	chopped	parsley
	2	tablespoons	flour	1	large	red	cabbage
	Salt	and	pepper	20	chestnuts
	Trim	the	chops	and	wipe	them.	Dip	in	beaten	egg	and	brown
	them	in	melted	butter,	allowing	5	minutes	to	each	side.	Reduce
	the	heat,	cover,	and	continue	cooking	20	minutes	longer.	Remove
	chops	and	keep	in	a	warm	place.	Stir	the	flour	into	the	fat,	add
	salt	and	pepper.	Moisten	with	stock	and	simmer	10	minutes.	While
	the	chops	are	cooking,	combine	chestnuts,	which	have	been	pre-
	viously	parboiled	20	minutes	and	peeled,	with	coarsely	shredded
	red	cabbage.	Boil	15	minutes	and	drain.	Arrange	the	chops	in	the
	centre	of	a	heated	platter.	Surround	with	a	ring	of	cabbage	and
	chestnuts.	Add	lemon	juice	and	parsley	to	the	sauce,	strain	into
	a	gravy	bowl,	and	serve	with	the	chops.
	PORK	CHOPS	WITH	PRUNE	STUFFING
	Loin	pork	chops,	4	Bread	cubes	(day	old)	%	inch
	Butter	or	margarine,	2	cups
	3	tablespoons	Poultry	seasoning,	^	teaspoon
	Celery,	chopped,	^	cup	Salt,	*/	4	teaspoon
	Onion,	chopped,	1	tablespoon	Prunes,	cooked,	pitted	and
	Water,	1	cup	chopped,	*/	2	cup
	59


Sprinkle	chops	with	salt;	brown	on	one	side	in	heavy	skillet	over
	medium	heat	15	minutes;	then	brown	10	minutes	on	other	side.
	Meanwhile,	melt	butter	or	margarine	over	medium	heat;	add	celery
	and	onion,	cook	10	minutes	or	until	celery	is	soft.	Toss	bread	cubes
	in	bowl	with	poultry	seasoning	and	*/	4	teaspoon	salt;	add	to	celery
	mixture,	stir	over	heat	until	bread	absorbs	melted	fat	about	1
	minute.	Remove	from	heat;	add	prunes,	mix	well.	Reduce	heat
	under	chops;	pour	off	fat.	Pack	dressing	into	%	cup	measure	or
	custard	cup;	turn	out	on	each	chop.	Pour	water	around	chops;
	cover	and	cook	25	minutes	more.	Remove	chops	to	hot	platter	and
	keep	warm.	Skim	off	fat	in	pan,	if	necessary	thicken	gravy	with
	1	tablespoon	flour	mixed	with	2	tablespoons	cold	water	serve	over
	chops.	Makes	4	servings.
	ROAST	LOIN	OF	PORK
	Beer	makes	a	wonderful	baste	for	any	roast	beef,	mutton,
	lamb,	and	particularly	pork.	Insert	a	meat	thermomenter	into	the
	middle	of	a	5	-	pound	loin	of	pork,	rub	meat	with	a	little	flour
	mixed	with	powdered	ginger	(	l	/	2	teaspoon	to	l	/	2	cup),	and	put	in
	a	475	oven	for	10	minutes,	then	reduce	heat	to	325.	Pour	on	a
	bottle	of	beer	and	baste	every	20	minutes	until	done,	which	will
	be	when	the	thermometer	registers	185.	Make	a	brown	gravy
	with	the	juices	in	the	pan.	Serve	with	apple	-	sauce	that	has	been
	sweetened	with	quince	preserves	instead	of	sugar,	corn	pudding	or
	spoon	bread,	and	broccoli.
	ROAST	PORK	LOIN
	Buy	a	4-5	pound	loin	end	of	pork.	Place	in	shallow	roasting	pan,
	fat	side	up	(the	rib	bones	form	a	natural	rack	so	you	don't	need	to
	place	it	on	a,	metal	one).	Sprinkle	with	salt	and	pepper.	If	usincj
	meat	thermometer	insert	in	meaty	section	so	it	does	not	rest	on
	bone	or	fat.	Roast	in	moderate	oven	350,	3	or	4	hours	(45	to	50
	minutes	per	pound)	or	until	meat	thermometer	registers	185.	Re-
	move	roast	from	pan.
	To	make	gravy:	Pour	off	fat,	measure	y	2	cup	and	put	back	in
	roasting	pan;	place	over	low	heat.	Blend	in	^	cup	flour;	cook
	until	bubbly;	remove	from	heat.	Gradually	stir	in	2	cups	water,
	then	cook	and	stir	until	smooth	and	thickened.	Season	with	salt
	and	pepper	to	taste.
	60


Cut	open	pork	chops	about	1	inch	in	the	centre	and	stuff	with
	chopped,	cooked	chicken	liver,	then	fry	until	golden	brown.	Make
	a	thick	sauce	from	flour,	milk	and	tomato	ketchup.	Arrange	chops
	in	casserole,	pour	the	sauce	over,	garnish	with	apple	rings	and	bake
	in	oven	till	nice	and	tender.
	MOCK	FINCHES
	Slices	of	lean	veal	(very	thinly	cut)	about	4-5	ozs.	each,	and
	a	little	roll	of	minced	meat	for	each	slice	of	veal.	Roll	the	veal
	around	the	minced	meat	and	tie	with	a	string.	Brown	in	butter
	and	when	a	golden	brown	put	in	a	saucepan	with	a	little	stock
	and	some	lemon	juice,	and	simmer	on	a	small	fire	for	about	1
	hour.	Remove	string	before	serving.
	ROAST	VEAL	WITH	ANCHOVIES
	Another	roast	that	benefits	from	beer	is	veal.
	Have	a	4	or	5	pound	piece	of	veal	cut	from	the	leg	or	shoulder,
	and	without	bone.	Lay	6	filets	of	anchovies	on	the	meat,	then	roll
	and	tie	it,	keeping	anchovies	inside.	Lard	the	top	well	or	fasten
	strips	of	salt	pork	on	it,	and	insert	meat	thermometer,	then	brown
	in	a	450	oven	for	20	minutes.	Surround	with	12	small	peeled
	onions	and	12	tiny	whole	scraped	carrots.	Season	with	salt	and
	pepper,	reduce	oven	heat	to	325	and	baste	with	a	bottle	of	beer
	until	done	this	when	the	thermometer	reaches	170.
	VEAL	AND	HAM	ROLL
	Place	a	2-pound	piece	veal	steak	(cut	off	the	top	of	the	leg)	on
	a	meat	or	bread	board,	cut	out	the	round	center	bone	and	pound
	the	veal	with	a	wooden	mallet	or	an	old	ironstone-china	plate,	un-
	til	thin	enough	to	roll	about	^"	thick.	Crush	1	small	clove
	garlic	with	1	teaspoon	salt	and	spread	evenly	over	the	pounded
	steak.
	For	the	ham	filling:	Brown	1	onion,	chopped,	in	tablespoon
	butter	or	margarine.	Trim	the	crusts	from	3	slices	white	bread.
	Soak	the	bread	in	cold	water,	squeeeze	dry	and	mix	well	with	1
	pound	lean	ground	raw	ham.	Add	1	egg,	^	teaspoon	pepper	and
	y*	teaspoon	paprika.	Mix	and	knead	well	into	the	ham.	Shape
	the	ham	filling	into	an	oblong	roll.
	Place	the	filling	lengthwise	in	the	center	of	the	veal	steak.	Roll
	the	veal	around	the	ham	filling	and	secure	with	poultry	pins.	Tie
	with	string	in	several	places.	Sprinkle	the	roll	with	salt	and	pep-
	per.	Roll	well	in,	flour.	Heat	2	tablespoons	butter	or	margarine	in
	62


an	oval	or	rectangular	roaster	big	enough	to	accommodate	the	roll.
	Brown	the	veal	roll	well	on	all	sides	in	the	fat.	Push	to	the	side
	of	the	pan	and	saute	an	onion,	chopped,	in	the	drippings.	Add	1
	cup	water.	Cover	the	roaster	tightly,	and	bake,	in	moderately	slow
	oven.	325	F.,	1	hour	or	until	the	veal	is	tender,	basting	2	or	3	times
	during	the	baking	with	the	pan	juices.	Lift	onto	a	hot	platter.	Re-
	move	all	string	and	poultry	pins.	Slice	and	serve	with	the	pan
	juices,	or	strain	the	juices	and	make	a	slightly	thickened	gravy.
	Not	too	heavy.	Just	thick	enough,	as	a	good	gravy	should	be.
	VEAL	CUTLETS
	Veal	1	egg
	Salt	&	pepper	Breadcrumbs
	Butter	Parmesan	cheese
	Lemon	juice
	Beat	slices	of	veal	until	soft	and	smooth.	Marinade	in	lemon
	juice,	salt	&	pepper,	a	very	little	grated	Parmesan	cheese	and	leave
	for	2	hours.	Then	dip	into	beaten	egg	and	leave	for	same	length
	of	time.	Take	out	of	egg,	sprinkle	with	breadcrumbs	and	fry	in
	butter	or	oil.	When	slightly	brown	on	one	side,	turn	and	top	with
	a	little	Parmesan	cheese.	Place	in	dish,	put	in	slow	oven	and	con-
	tinue	cooking,	adding	some	broth	or	meat	juice.	Before	serving,
	sprinkle	with	lemon	juice.
	VEAL	FILLET,	VERY	SPECIAL
	1	Ib.	lean	veal	(Fillet)	Pinch	of	dried	herbs
	1	dessert	spoon	olive	oil	y^	pt.	stock
	1	flour	2	or	3	cloves
	1	sherry	1	onion,	1	shallot
	1	tomato	sauce	Salt	and	pepper
	1	butter	Mushrooms
	Cut	veal	into	small	pieces,	and	put	them	in	a	saucepan	in	which
	the	oil	and	butter	have	been	heated	and	fry	quickly,	be	careful
	they	do	not	burn.	Take	out	pieces,	and	put	aside	for	a	minute.	Fry
	the	sliced	onion	and	add	to	the	meat.	Make	a	thick	sauce,	with
	the	flour	and	stock	(or	water)	in	the	saucepan,	put	back	the	meat
	and	onions,	then	add	the	seasoning,	herbs,	minced	shallot,	tomato
	sauce,	and	cloves.	Put	on	a	closely	fitting	lid,	and	simmer	gently
	for	I*/	2	hours,	putting	in	the	mushrooms,	(cut	up)	about	20,
	minutes,	before	cooking	is	finished.	Arrange	the	meat	in	a	dish
	and	put	mushrooms	around.	Add	sherry	to	the	sauce,	and	pour
	over	the	meat	and	serve	at	once.
	63


VEAL	IN	RED	WINE
	l*/	2	pounds	breast	or	shoulder	1	teaspoon	salt
	of	veal,	cut	in	small	pieces	%	teaspoon	pepper
	2	tablespoons	butter	2	cloves
	2	tablespoons	flour	Bouquet	garni
	1	cup	hot	water	8	small	onions
	1	cup	red	wine	*4	pound	mushrooms
	Melt	butter,	in	heavy	saucepan.	Brown	the	pieces	of	meat	on
	all	sides.	Remove	the	meat,	add	flour,	and	moisten	with	water	and.
	wine.	Stir	until	well	blended.	Add	salt,	pepper,	cloves,	bouquet
	garni,	onions,	and,	mushrooms.	Use	both	caps	and	stems.	Add
	meat,	and	cover	and	simmer	l	l	/	2	hours.	Remove	bouquet	garni,
	skim	off	.fat,	and	serve.
	VEAL	LOAF
	(Excellent	for	Buffet	Supoer)
	1	shoulder	of	veal	1	small	tin	asparagus	tips
	1	marrow	bone	1	tin	piemento
	^4	lb.	cooked	ham	Hard	boiled	eggs
	Rind	of	a	lemon	grated	Wine	glass	sherry
	Cut	the	bone	from	the	shoulder	chop,	and	cook	with	chopped	mar-
	row	bone,	in	pressure	cooker	with	onion,	carrot,	celery,	salt	&	pepper
	and	cook	for	l	l	/	2	hours	at	a	pressure	of	15	Ibs.	Take	off	and	leave
	to	cool.	Open	cooker,	take	out	bones,	and	skim	off	all	fat.	Put	the
	veal	in	the	juice	and	cook	until	tender	l	/	2	hour	at	15	Ibs.	pressure
	then	strain.	Leave	to	cool	and	when	cold	take	away	all	fat.	Cut
	up	the	veal	into	small	pieces	(taking	away	all	gristle)	and	leave	on
	a	dish.	Heat	up	the	jelly	and	add	1	to	2	wine	glasses	of	sherry,	to
	give	a	good	taste.	Cut	up	1	tin	of	pimiento	into	small	strips.	Take
	a	square	loaf	pan,	decorate	bottom	with	strips	of	pimiento,	small
	pieces	of	asparagus,	and	cut	up	slices	of	hard	boiled	egg.	Put
	little	jelly	on	and	leave	in	refrigerator	to	harden.	Then	add	the
	cut	up	veal,	a	little	cut	up	cooked	ham,	the	rest	of	the	hard	boiled
	eggs,	asparagus	and	pimiento.	Pour	the	rest	of	the	stock	over	and
	put	in	the	refrigerator	for	24	hours.	If	jelly	is	not	solid	enough,
	add	1	packet	aspic	jelly	or	1	packet	Knox	gelatine.
	64


VEAL	ROLLS	WITH	NOODLES
	Plan	on	about	1%	hours	to	brown	and	cook.	At	mealtime
	reheat	in	the	pan	gravy	while	noodles	are	cooking	(about	15
	minutes);	add	milk	to	gravy	just	before	serving.
	^
	Veal	cutlet,	l	l	/	2	pounds	Salt,	\	l	/	2	teaspoons
	Pepper,	y	teaspoon	Carrots,	3	medium
	Marjoram,	*/	2	teaspoon	Flour,	2	tablespoons
	Salad	oil	or	melted	fat,	Wate'r,	1	cup
	2	tablespoons	Noodles,	medium,	8-ounce
	Milk,	2	tablespoons	package
	Have	veal	sliced	l	/^	inch	thick;	cut	into	6	pieces,	discarding
	bone.	Place	each	piece	between	waxed	paper;	with	rolling	pin
	pound	and	roll	until	meat	is	flattened	into	rectangle	about	5	by	6
	inches.	Sprinkle	with	1	teaspoon	of	the	salt,	pepper	and	marjoram.
	Cut	carrots	lengthwise	into	quarters;	place	2	quarters	on	each	piece
	of	veal;	roll	like	jelly	roll;	fasten	with	skewers	or	tie	with	strings
	in	2	places.	Roll	in	flour.	Heat	oil	or	fat	in	heavy	skillet	over
	medium	heat;	add	veal	rolls;	brown	on	all	sides.	Add	water	and
	remaining	salt;	cover	and	cook	over	low	heat	for	40	to	50	minutes
	till	tender.	Remove	rolls;	stir	milk	into	gravy	in	skillet	until
	thoroughly	heated.	Serve	rolls	on	hot	noodles;	pour	gravy	over	all.
	Makes	4	to	6	servings.
	65


***>	MtHMMMMMMMMtMM	><
	TEL.	27880
	JACK	GELLER
	AT	THE
	HAMMOND	ORGAN


NOODLES	(for	Chicken	A	La	Mancini)
	1	cup	flour	2	eggs
	Little	salt	2	tablespoons	milk
	Sieve	flour,	add	salt,	break	in	eggs,	one	at	a	time	and	mix	well.
	Add	milk	and	mix	till	dry	then	turn	out	into	floured	board	and
	knead	a	little.	Roll	out	very	thin,	using	cornflour,	(very	little).	When
	as	thin	as	paper,	leave	to	dry	for	1	hour.
	Roll	up	tightly	in	a	long	roll	and	cut	with	sharp	knife,	shake
	them,	and	they	will	be	in	long	strips.
	Throw	into	saucepan	of	boiling	water,	for	3	minutes,	then	strain
	'through	sieve,	and	pour	cold	water	through,	until	cold.
	Then	add	1	teaspoon	salad	oil	and	shake.	This	is	to	prevent
	them	from	sticking	together.
	CHICKEN	PIE	A	LA	RUSSE
	A.	Prepare	the	pie	filling:
	(a)	Take	meat	off	one	chicken.	Pull	out	all	tendons.	(Save
	scraps	&	bones	and	boil	for	stock.)	Chop	meat	small,
	season	with	pepper	&	salt.	(1	teaspoon)
	(b)	Hardboil	6	eggs,	in	stockpot	if	it's	boiling.
	Chop	fine.	Season	with	1	teaspoon	salt,	&	pepper.
	(c)	2	onions,	sliced	very	fine.
	2	sticks	celery,	chopped	fine.
	l	/i	pint	sour	cream.
	2	oz.	butter.	1	bay	leaf.
	B.	The	pastry:
	(d)	Put	3	cups	flour	in	mixing	bowl.	Make	a	well	in	the	flour.
	(e)	In	another	small	basin	or	jug,	put	1	cup	water,	1	egg	yolk,
	YI	teaspoon	salt.	Pour	all	gradually	into	the	flour	well,
	stirring	in	the	flour	with	a	wooden	spoon.
	(f)	Put	about	y	4	cup	of	flour	on	large	marble	or	wooden	pastry
	board.	Roll	pastry	in	flour,	first	with	hands,	then	with
	rolling	pin,	into	a	large	sheet.
	(g)	Flake	butter	(or	margarine)	in	thin	slices,	and	place	on	the
	pastry	sheet.	Fold	pastry	in	three.	Bring	over	the	ends,
	and	fold	in	three	again.	Roll	out	again	into	a	large	sheet.
	(h)	Repeat	(g)	twice.
	Altogether,	for	the	three	rollings,	use	about	2	oz.	butter.
	67


CASSEROLE	BARBECUED	CHICKEN
	cup	water
	tablespoons	Worcester	sauce
	tablespoons	brown	sugar
	tablespoon	pepper
	pkg.	frozen	cut	corn,	thawed
	just	enought	to	separate,	or
	1	can	corn
	3y	2	Ibs.	ready-to-cook	1
	Roaster,	cut	up	2
	y	2	cup	flour	2
	2	tablespoons	salt	l	/s
	y	2	cup	fat	or	salad	oil	or	olive	1
	oil
	1	sliced	medium	sized	onion
	y	2	cup	chopped	celery
	i/4	cup	minced	green	peppers
	1	cup	tomato	sauce
	Early	in	day:	Dip	chicken	pieces	into	flour	mixed	with	salt,
	fry	in	hot	fat	until	golden	brown,	remove	chicken	to	3-qt.	casserole.
	If	necessary,	pour	all	but	2	tablespoons	fat	from	skillet.	Add	onion
	to	fat,	saute	until	golden	and	tender.	Add	celery	and	next	6
	ingredients,	pour	over	chicken.	Chill.
	About	2	hours	before	serving,	heat	oven.	Bake	chicken,	covered,
	80	minutes.	Then	add	corn,	bake	covered,	25	minutes	longer,	or
	until	tender.
	Servings:	6
	Temp:	350
	Baking	Time:	1^	hours.
	CHICKEN	DELICE
	1	pint	diced	cooked	chicken
	1	pint	thick	white	sauce
	l	/	2	pint	frozen	green	peas,
	cooked
	1	flaky	or	rough	puff	baked
	pastry	case,	9	inches	across
	1	pint	boiled	cauliflower	sprigs
	Paprika	and	rhopped	Chives	to	taste
	Mix	chicken	lightly	with	half	the	sauce	and	half	the	peas.	Mix
	rest	of	sauce	and	peas	and	pour	into	hot	case.	Cover	with	the
	cauliflower	sprigs.	Keep	hot	in	oven.	Heat	chicken	mixture	in	top
	of	a	double	saucepan	over	boiling	water	till	piping	hot,	then	pour
	over	cauliflower.	Dredge	centre	lightly	with	paprika	and	sprinkle
	chives,	or	parsley	if	preferred,	over	remainder	of	filling.	Set	in
	oven	for	2	or	3	minutes,	then	serve	cut	in	wedges	as	a	first	or	main
	course.	Enough	for	4	to	6	persons.
	69


CHICKEN	EAZUELA
	On	top	of	stove,	lightly	brown	two	jointed	fryers	in	olive	oil
	or	butter,	seasoning	with	garlic	salt	and	handmilled	pepper.	Place
	in	glazed	pottery	oven	dish	or,	for	drama,	a	big	Spanish	cazuela.
	For	each	pair	of	birds	add	l	/^	tablespoon	each	of	mace	and	anchovy
	pasie,	dust	with	a	little	cinnamon	and	clove,	add	1	cup	dry	white
	table	wine	and	l	/^	cup	light	rum,	then	cover	*/	4	inch	deep	with
	crushed	pineapple.	With	cover	on,	braise	in	low	oven	at	275	until
	chicken	is	tender	but	not	falling	off	the	bone.
	CHICKEN	LIVERS
	34	lb.	chicken	livers	1	package	frozen	peas
	1	medium	tin	diced	carrots	2	tablespoons	butter
	2	tablespoons	flour	*/,	cup	chicken	broth
	l	/i	cup	milk	Salt	and	pepper
	y^	teaspoon	ginger
	Boil	the	peas	according	to	directions	on	package,	drain,	add
	carrots	drained,	divide,	and	place	in	individual	casseroles.	Saute
	chicken	livers	in	butter	in	skillet	and	transfer	to	casseroles.	Make
	a	cream	sauce	using	the	butter	in	skillet,	blending	the	flour,	and
	adding	liquids	and	seasonings.	Pour	over	casseroles,	sprinkle	light-
	ly	with	powdered	ginger,	and	bake	in	oven	of	350	about	15	minutes.
	Serves	4.
	CHICKEN	A	LA	BONNE	FEMME
	Cut	up	a	chicken	into	joints,	cook	three	onions	and	three
	turnips	in	butter,	when	brown	add	the	pieces	of	fowl.	Season	with
	salt	and	pepper,	saute	over	the	fire	for	ten	minutes.	Then	stir	in
	two	tablespoonsfuls	of	flour,	and	five	minutes	after	add	a	tumblerful
	of	stock,	a	wineglass	of	white	wine,	a	bouquet	of	mixed	herbs,	and
	half	a	pound	of	peeled	tomatoes,	with	all	the	pips	carefully	removed.
	Cook	over	a	slow	fire	for	twenty-five	minutes,	add	about	half	a
	pound	of	mushrooms	peeled	and	cut	up	to	the	size	of	a	shilling,	leave
	it	on	the	fire	for	ten	minutes,	take	out	the	bouqust	of	herbs,	season
	with	an	ounce	of	finely-chopped	parsley,	dish	up	the	pieces	of
	chicken	in	a	pyramid,	and	pour	the	sauce	and	vegetables	over.
	70


CHICKEN	&	PINEAPPLE	CUTLETS
	Take	a	good	sized	chicken,	clean	it	and	prepare	it	for	steaming.
	After	steaming,	allow	it	to	cool,	then	cut	it	in	pieces	the	size	of
	cutlets,	using	the	breast,	legs,	etc.	Make	a	batter	of	eggs,	flour	and
	milk	rather	thick,	and	dip	each	cutlet	in	until	covered.	Now	fry	in
	butter	or	oil,	until	the	outside	is	a	light	brown,	but	be	careful	not
	to	fry	too	much,	or	the	chicken	will	be	too	dry.	Use	tinned	pineap-
	ple	(or	fresh)	cut	in	slices,	make	hot,	fry	in	butter	and	place	cutlet
	on	top	of	pineapple.
	Place	on	a	large	serving	dish	and	garnish	with	green	peas	and
	parsley.
	CREAMED	CHICKEN	AND	MUSHROOMS,	TETRAZZINI
	Cut	two	cups	boiled	chicken	into	cubes.	Into	a	saucepan	put
	1	pt.	heavy	cream,	1	cup	fresh	sliced	mushrooms	and	1	cup	dry
	sherry.	Let	boil	until	the	cream	is	reduced	about	one-half.
	Place	the	mixture	in	a	dish	over	some	spaghetti	cooked	in	water
	with	small	piece	of	butter	to	keep	the	spaghetti	from	sticking
	together	while	boiling.	Cover	the	chicken	and	spaghetti	with	some
	sauce	Mornay*	and	place	in	a	moderate	oven	until	well	browned.
	Serves	6.
	*	SAUCE	MORNAY.	Melt	j4	cup	butter	or	margarine,	add
	^	cup	flour	and	blend	well.	Gradually	add	3	cups	strong	chicken
	stock,	2	cups	milk	and	1	cup	light	cream.	Stir	well.	Add	a	speck
	of	cayenne,	/	8	tablespoon	nutmeg	and	1	teaspoon	salt.	Cook	15
	minutes.	Carefully	pour	some	of	the	hot	sauce	over	the	beaten
	yolks	of	two	eggs.	Mix	well	and	stir	into	the	sauce	mixture.	Add
	J4	cup	grated	Parmesan	cheese	and	blend	well.
	CHICKEN	LIVERS	en	BROCHETTE
	Cut	livers	in	4	pieces.	Cut	bacon	in	squares.	Alternate	bits	of
	liver,	and	bacon	on	metal	skewers,	allowing	4	pieces	of	liver	and	5
	pieces	of	bacon	to	each	skewer.	Arrange	skewers	in	upright	positions
	on	rack	in	dripping	pan.	Bake	in	hot	oven	425	F,	until	bacon	is
	crisp.	Serve	on	skewers	garnished	with	watercress.
	71


CHICKEN	SALAD	LOAF
	Fowl,	about	5y	2	Ibs.	cut	in	Gelatine,	unflavoured,
	pieces	2	enevelopes
	Celery,	1	stalk	Lemon	juice,	1	teaspoon
	Carrot,	1	Almonds,	blanched	&	chopped,
	Onion,'	small,	1	j4	cup
	Bay	leaf,	1	Parsley,	chopped,	%	cup
	Boiling	water,	6	cups	Curry	powder,	y	2	teaspoon
	Salt,	1	tablespoon	Mayonnaise	or	mayonnaise-type
	salad	dressing,	1	cup.
	Singe	and	wash	fowl.	Put	in	5	6	quart	kettle,	add	celery,
	carrot,	onion	and	bay	leaf,	pour	in	the	boiling	water.	Cover	tightly
	and	bring	to	boil.	Reduce	heat	and	simmer	about	3	hours	until
	tender.	Add	salt	during	last	hour	of	cooking.	Remove	chicken
	from	stock,	cool	stock,	skim	off	fat	and	strain.	(You'll	have	about
	a	quart).	Pour	1	cup	of	the	cold	stock	into	1-quart	bowl,	sprinkle
	gelatine	over	surface	and	let	stand	5	minutes.	Meanwhile	bring	2
	cups	stock	to	boil,	pour	over	gelatine	and	stir	until	gelatine	dis-
	solves,	add	lemon	juice,	chill.	Meanwhile	remove	skin	from	fowl,
	take	meat	from	bones	and	cut	meat	in	small	pieces	(there	should
	be	3%	cups.)	Add	almonds,	parsley	and	curry	powder,	mix	well.
	When	gelatine	is	thick	and	syrupy,	stir	in	the	chicken	mixture	and
	mayonnaise	or	mayonnaise-type	salad	dressing,	blend	well.	Pour
	into	large	loaf	pan	(2-quart),	chill	several	hours	or	overnight.
	Unmold	on	platter	and	surround	with	green	vegetable	salad	in
	lettuce	cups,	garnish	with	radish	roses.	Makes	8	to	12	servings.
	"CHICKEN	WITH	MUSHROOMS"
	2	Frying	chickens,	cut	up	for	serving
	salt	and	pepper	to	taste
	y	2	cup	oil
	8	green	onions,	minced
	2	cloves	garlic,	minced
	*/4	cup	minced	parsley
	1	cup	white	table	wine	(hock,	sauterne,	or	chablis)
	Y*	pound	fresh	mushrooms,	washed	and.	sliced,
	or	2	(4	oz.)	tins	sliced	mushrooms
	Salt	and	pepper	to	taste.
	Dust	pieces	of	chicken	with	salt	and	pepper,	and	brown	nicely
	in	hot	oil	Add	onions,	garlic,	and	parsley,	and	cook,	stirring
	constantly,	for	a	few	minutes;	add	wine.	Cover	and	simmer	about
	45	minutes,	or	until	chicken	is	tender,	adding	mushrooms	15	minutes,
	before	serving.	Serves	4	to	6	depending	on	size	of	chickens.
	73


FRENCH	CREAMED	CHICKEN
	Joint	chicken	into	parts	2	tablespoons	chicken	fat
	1	cup	celery	Rind	&	juice	of	a	lemon
	3	onions	Salt	&	pepper	1	tin	carnation	milk.
	Make	fat	hot	in	saucepan,	seal	chicken	in	fat	until	it	turns
	white,	then	add	chopped	celery	and	onions.	Pour	on	cold	water,
	add	lemon	juice	and	grated	rind	and	bring	to	the	boil.	Simmer
	until	cooked	and;	when	nearly	done,	add	1	tin	of	mushrooms.
	',	Sauce	for	same:	Yolk	of	2	eggs	well	beaten,	pepper	&	salt	to
	taste	and	tin	Carnation	milk.	Add	juice	from	saucepan.	On	no
	account	must	this	sauce	boil.	Place	chicken	on	dish,	pour	sauce
	over	and	serve	with	rice.
	"HIGH	HAT"	CHICKEN
	WITH	A	HEAVENLY	GRAVY
	Just	smother	and	cook	your	chicken	in	this	mushroom	cream
	gravy!	Your	family	will	agree,	this	dish	is	a	masterpiece!
	4	to	5	pound	chicken,	drawn,	^	teaspoon	pepper
	cup	into	pieces	y^	cup	shortening,	melted
	%	cup	flour	2	cans	(2%	cups)	condensed
	2	teaspoons	paprika	cream	of	mushroom	soup
	1	teaspoon	salt.
	Rinse	chicken	in	cold	water	and	dry.	Put	flour,	paprika,	salt
	and	pepper	in	a	paper	sack.	Put	in	3	or	4	pieces	of	chicken	at	a
	time	and	shake	until	thoroughly	coated.	Brown	Chicken	on	both
	sides	in	hot	melted	shortening	in	a	heavy	skillet.	Drain	off	fat	if
	there's	an	excess.	Pour	soup	over	chicken,	stir	well.	Cover,	cook
	slowly	1	hour.	6	servings.
	LITTLE	RED	CHICK
	2	l	/	2	Ibs.	broiler,	quartered	2	tablespoons	brown	sugar
	y*	cup	sliced	onions	2	tablespoons	prepared
	y	2	clove	garlic,	minced	mustard
	y-i	cup	sliced	green	peppers	1	tablespoon	salt
	1	bay	leaf	%	tablespoon	pepper
	2	sprigs	parsley	;^,	l	/	4	cup	vinegar
	%	tablespoon	cayenne	1	tablespoon	Worcester
	1	6	-	oz.	can	mushrooms	sauce
	\Yt	cup	(1	Ib.	can)	tomato	1	chicken	bouillon	cube
	puree
	74


Place	turkey	breast	side	up	in	open	roasting	pan.	Drip	pan
	from	broiler	may	be	used	if	larger	roaster	is	not	available.	Roast
	uncovered	in	slow	oven	(250-325	degrees)	Turkey	may	be	placed
	breast	side	down	for	first	half	of	roasting	time.	Baste	at	thirty
	minute	intervals	with	mixture	of	melted	fat	and	hot	water.	When
	breast	and	legs	become	light	brown,	cover	with	cloth	dipped	into
	melted	fat.	Baste	over	cloth	it	holds	the	fat	and	keeps	exposed
	surfaces	from	becoming	too	brown.
	Weigh	stuffed	bird	to	compute	roasting	time	or	add
	weight	of	stuffing	ingredients	to	weight	of	bird.
	Weight	of	stuffed	turky	Average	total	cooking	Cooking	time	in
	time	minutes	per	pound.
	6-10	pounds	3	3^	hours	20-25	minutes
	10-16	pounds	3^-4^	hours	18-20	minutes
	18-25	pounds	4^-6	hours	15-18	minutes
	4	cups	dry	breadcubes	^	teaspoon	poultry	seasoning
	3	tablespoons	chopped	onion	if	desired
	1	teaspoon	salt	a	/s	cup	melted	butter
	Sage	to	taste.	Hot	water	or	stock	to	moisten
	Combine	bread,	onion,	and	seasonings.	Add	butter	and	sufficient
	liquid	to	moisten.	Toss	gently	to	mix.	Allow	one	cup	stuffing	for
	each	pound	of	poultry	or	game.
	BASIC	RECIPE	FOR	BREAD	STUFFING
	(Makes	enough	for	2	10-12	Ibs.	turkey)
	Cut	bread	it	should	be	stale	but	not	dry	into	%	inch	cubes,
	measure	12	cups,	add	%	cup	finely	chopped	parsley,	1	teaspoon
	salt,	/s	teaspoon	pepper	and	1	teaspoon	poultry	seasoning,	sage,
	thyme	or	marjoram.	Cook	*/	2	cup	chopped	onion	and	3	cups	diced
	celery	in	^	CU	P	butter	or	margarine	until	soft.	Pour	over	bread
	and	toss	lightly	with	a	fork.	This	makes	a	dry	stuffing.	For	a
	moist	stuffing	sprinkle	f	/	2	cup	broth,	milk	or	water	over	this	bread
	mixture,	then	blend	thoroughly	with	fork.


HOW	TO	MAKE	TURKEY	GRAVY
	To	make	6	servings	you'll	need:
	Fat	from	roasting	pan,	Salt,	>4	teaspoon
	4	tablespoons	Pepper,	dash
	Flour,	4	tablespoons	Giblets,	cooked	and	chopped
	Water	od	broth	from	giblets,	(optional)
	2	l	/	2	cups
	To	cook	the	giblets:	Wash	gizzard,	heart,	liver-neck	too	for
	flavor,	place	all	except	liver	in	*/	2	quart	saucepan.	Cover	with
	water,	add	1	teaspoon	salt,	simmer	2	to	3	hours	till	tender.	Add
	liver	during	last	15	to	20	minutes	of	cooking.	If	not	used	at	once
	store	in	refrigerator	in	the	broth.
	1.	Without	scraping	pan,	pour	drippings	from	the	roasting	pan
	into	measuring	cup.	Skim	off	all	fat,	leaving	the	meat
	juices	in	the	cup.
	2.	Now	measure	the	fat	into	1	quart	saucepan	and	add	the	flour,
	stir	over	low	heat	until	smooth	and	bubbly,	then	remove
	from	heat.
	3.	Add	water	or	broth	to	meat	juices	to	make	2	l	/	2	cups	in
	all	and	pour	into	roasting	pan,	stir	over	heat	to	dissolve	all
	brown	particles.
	4.	Gradually	stir	into	flour	mixture,	add	salt,	pepper	stir	over
	low	heat	until	thickened.	Add	giblets,	heat	and	pour	into
	gravy	boat.
	WILD	DUCK	(STEWED)
	About	2-3	Ibs.	dressed.
	Saute	in	hot	frying	pan	with	%	cup	lard.	Add	1	piece	ginger
	sliced,	garlic	and	1	onion.	Saute	5	mins.	each	side,	then	add:
	4	tablespoons	soya	sauce	2	tablespoons	white	wine
	y-i	tablespoon	salt	1	tablespoon	sugar
	2y	2	cups	water
	Replace	into	deep	saucepan.	Simmer	1	hour	or	until	tender.
	78


BRAISED	GUINEA	FOWL
	Cooking	time:	15	minutes	at	15	Ib.	pressure.
	1	guinea	fowl	1	bay	leaf
	y*	pint	water	1	sprig	of	thyme
	l	/t	teaspoon	of	salt	4	peppercorns
	1	onion	sliced	y	2	rasher	of	bacon
	1	carrot	sliced	1	oz.	flour
	3	sprigs	parsley
	Truss	the	guinea	fowl	as	for	roasting,	put	the	water,	the	trivet
	and	the	guinea	fowl	into	the	cooker.	Sprinkle	with	salt,	and	add
	the	vegetables,	herbs	and	chopped	bacon.	Cover,	bring	to	pressure
	and	pressure	cook	for	15	minutes.	Reduce	pressure	with	cold	water,
	remove	the	guinea	fowl,	strain	the	stock	and	add	the	flour,	blended
	with	a	little	cold	water.	Boil	2-3	minutes,	stirring	all	the	time.
	CIVET	OF	HARE
	Ingredients:	a	hare,	divided	into	joints,	a	thick	slice	of	gam-
	mon	bacon,	cut	into	large	dice,	2	large	onions,	small	onions	and
	small	mushrooms	for	the	garnish,	flour,	iy	2	ozs.	of	unsweetened
	chocolate,	salt	and	pepper.
	Method:	Put	the	gammon,	cut	in	large	dice,	in	a	little	hot	fat,
	and	brown.	Add	the	sliced	onions	and	cook	till	brown,	sprinkling
	them	with	flour	and	mixing	well,	till	the	flour	begins	to	colour.
	Then	add	the	pieces	of	hare	and	cook	till	slightly	browned.	Then
	cover	with	red	wine,	season	with	salt,	pepper	and	the	grated
	chocolate.	Cover	and	simmer	gently	for	about	\	l	/	2	hours,	till	the
	pieces	of	hare	are	tender.	When	nearly	done,	the	sauce	is	strained
	and	poured	over	the	joints,	which	should	have	been	put	in	a	clean
	saucepan.	Add	the	small	onions,	previously	browned	in	butter,	and
	the	cooked	mushrooms,	and	simmer	for	a	few	minutes	longer.	To
	serve,	put	the	pieces	of	hare	in	the	centre	of	a	hot	dish,	pour	the
	sauce	over	them,	garnish	with	the	mushrooms,	onions	and	croutons
	of	fried	bread.
	HARE
	Take	1	hare,	joint	and	wash	well	in	salted	water.	Put	in	a
	dish,	cover	with	milk	and	leave	over	night	in	refrigerator,	turning
	hare,	once	or	twice.
	79


Asparagus
	Sour	cream
	Grated	cheese
	Breadcrumbs
	Butter
	ASPARAGUS	WITH	SOUR	CREAM
	Put	1	layer	of	asparagus	in	baking	dish;	cover
	with	crumbs,,	cheese	sour	cream	and	a	few
	dabs	of	butter.	Repeat,	and	on	top	put	lots
	of	butter,	sour	cream,	and	grated	cheese.	Bake,
	it	must	have	plenty	of	butter	and	must	not	get
	j	dry.
	BROCCOLI	WITH	LEMON	DRESSING
	Mix	l	/4	cup	lemon	juice,	*4	CU	P	salad	oil,	%	teaspoon
	paprika,	1	teasp.	sugar,	y	2	teaspoon	salt,	1	clove	garlic,	crushed	or
	finely	minced,	and	1	tablespoon	finely	chopped	onion.	Let	stand
	several	hours	for	these	diversities	to	get	together	in	one	grand,
	mysterious	flavour.	Shake	well	and	pour	over	hot	freshly	cooked
	broccoli	(2	packages	frozen	broccoli	or	l	l	/	2	bunches	fresh	will	be
	about	right).	Sprinkle	the	broccoli	with	hard-cooked	egg,	chopped.
	BRUSSEL	SPROUTS	a	la	PARMESIENNE	or	CAULIFLOWER
	CHEESE.
	A.
	B.
	C.
	NOTE	1.
	NOTE	2.
	Put	the	sprouts	in	cold	water	to	cover.
	Add	a	teaspoon	of	sugar,	to	preserve	the	green	colour.
	Boil	10-15	mins.	Drain.	Put	in	a	pie	dish.
	To	make	Bechamel	sauce:	(for	about	l	/	2	Ib.	sprouts).
	Melt	iy	2	tablespoons	butter.
	Add	iy	2	tablespoons	cornflour	and	iy	2	cups	milk.
	Cook	about	15	minutes,	stirring.
	Beat	in	one	yolk	of	egg,	pepper	and	salt.
	Add	about	1	tablespoon	Parmesan	Cheese	(or	to	taste).
	Pour	sauce	over	sprouts;	dot	with	butter;	sprinkle	with
	more	grated	cheese.	Place	pie	dish	in	water	:	n	large
	baking	tin.	Bake	10	minutes,	,	till	top	nicely	brown.
	POTATOES,	boil	in	jackets,	skin	and	slice,	and	proceed
	as	above	B.	&	C.
	FISH,	steam	to	get	stock.	Proceed	as	above,	but	use	the
	fish	stock	instead	of	milk	in	B.
	83


BUTTERED	CARROTS
	10	carrots	2	tablespoons	chopped	parsley
	1	teaspoon	butter	2	tablespoons	chopped	chives
	Salted	water	Salt	and	pepper
	2	tablespoons	butter
	Scrub	and,	if	necessary,	scrape	10	carrots.	Cut	in	1-inch	pieces.
	Cook	in	rapidly	boiling	salted	water	to	which	1	teaspoon	butter
	has	been	added.	Cook	until	tender	approximately	20	minutes.
	Drain.	Melt	the	butter	in	a	sauce	pan.	Add	parsley,	chives,	salt	and
	pepper,	and	carrots.	Cover	and	simmer	5	minutes.	Small	new	car-
	rots	may	be	left	whole	and	prepared	in	the	same	manner.
	CARROTS	VICHY.
	8	to	10	carrots	1	teaspoon	sugar
	%	pound	butter	y	z	teaspoon	salt
	1	tablespoon	water
	Scrub	and,	if	necessary,	scrape	the	carrots.	Cut	in	long,	very
	thin	strips.	Melt	butter	in	heavy	saucepan.	Put	in	the	carrots	with
	water	and	butter.	Cover	tightly	and	cook	over	slow	flame	1	hour.
	Stir	occasionally	and	very	gently.	The	carrots	must	not	fry,	but
	they	must	not	be	mashed	by	too	vigorous	stirring.	Just	before
	serving,	sprinkle	with	sugar	and	salt.	Carrots	are	at	their	very
	best	served	this	way.
	RED	CABBAGE	WITH	APPLES
	1	medium-sized	red	cabbage	2	tablespoons	currant	jelly
	5	large	crabapples	3	cloves
	2	tablespoons	butter	1	teaspoon	cornstarch
	Salt	and	pepper	1	tablespoon	cider	vinegar
	After	removing	the	outer	leaves,	wash	the	cabbage	and	cover
	with	water.	Peel	and	core	the	apples.	Add	the	apples,	butter,	salt,
	pepper,	and	cloves	to	the	cabbage.	Cover	and	simmer	2	l	/	2	hours.
	Bind	the	sauce	with	the	currant	jelly,	mixed	with	cornstarch	and
	vinegar.	Serve	very	hot.	This	is	a	Flemish	dish.
	COLE	SLAW
	Salad	Vegetable
	Mix	together:
	Three	cups	of	uncooked	shreded	a	/	3	cup	sugar
	cabbage	l	/	4	level	teaspoon	paprika
	Mix:
	One	cup	thick	sour	cream	l	/	4	level	teaspoon	celery	salt
	1/5-	cup	vinegar	One	level	teaspoon	salt
	84


Beat	the	cream	until	thick.	Add	other	ingredients	and	beat	for
	two	minutes.	Pour	over	the	shredded	cabbage.	Serve	very	cold	on
	lettuce	and	garnish	with	strips	of	pimiento.
	CREAMED	CAULIFLOWER
	Remove	the	green	leaves	from	a	good,	white	cauliflower.	Wash
	and	carefully	inspect	for	little	green	worms.	Leave	whole	or	divide
	into	flowerets.	Boil	in	salted	water.	If	left	whole,	cook	25	to	30
	minutes;	if	divided,	10	to	15	minutes.	Drain	well.	Place	in	warm
	vegetable	dish	and	cover	with	Cream	Sauce.
	CREAM	SAUCE
	2	tablespoons	butter	%	teaspoon	salt
	2	tablespoons	flour	l	/%	teaspoon	white	pepper
	1	cup	scalded	cream	1	teaspoon	chopped	scallion	or
	1	teaspoon	chopped	parsley	onion
	Melt	the	butter.	Stir	in	flour	and,	when	thoroughly	blended	add
	cream,	scallions,	salt,	pepper,	and	parsley.	Stir	over	low	heat	until
	the	sauce	is	very	thick.
	BRAISED	CELERY
	2	bunches	of	celery	y	2	teaspoon	beef	extract
	2	tablespoons	butter	1	teaspoon	brandy
	1	tablespoon	flour	Salt	and	pepper
	1	cup	consomme
	Wash	the	celery	and	remove	the	leaves.	Cut	off	the	tops,	leaving
	the	bunch	7	inches	long.	Cut	each	bunch	lengthwise	into	4	pieces.
	Boil	in	salted	water	20	minutes.	Drain.	Melt	butter	and	brown	the
	flour	in	it.	Stir	in	consomme	and,	when	the	sauce	is	smooth,	add	ex-
	tract,	brandy,	salt,	and	pepper.	Simmer	the	celery	in	the	sauce	15
	minutes.	The	sauce	should	be	quite	thick.
	CRUSTY	ONION	POPOVERS
	1	cup	milk	3	e	ggs,	well	beaten
	YI	teaspoon	salt	1	cup	sifted	all-purpose	flour
	1	tablespoon	melted	butter	or	y	2	teaspoon	onion	salt
	margarine	^	cup	grated	onion
	Brush	6	baking	cups	well	with	cooking	oil.	Combine	milk,	salt,
	butter	or	margarine,	and	eggs.	Add	flour	and	onion	salt.	Beat	until
	smooth.	Add	onion	and	blend.	Fill	oiled	baking	cups	2	/s	full.	Bake
	at	400	F.	for	50	minutes.
	85


CURRIED	CARROTS
	Scrape	2	bunches	carrots;	cut	in	thin	strips;	rinse	with	cold	water.
	Place	in	saucepan;	add	2	tablespoons	butter	or	margarine	and	*/&
	teaspoon	curry	powder.	Cover	tightly;	cook	over	low	heat	for	30
	minutes.	Makes	8	servings.
	DANISH	POTATOES
	1	tablespoon	butter	or	1	medium	sized	onion,	thinly
	margarine	sliced
	1	teaspoon	vinegar	4	medium-sized	cold,	boiled
	1	/	3	cup	milk	potatoes	sliced
	Salt	and	pepper	to	taste
	Melt	butter	in	top	part	of	double	boiler	over	direct	heat;	add
	onion	and	saute	until	limp	and	golden.	Add	vinegar	and	sugar;	mix
	well.	Add	milk,	potatoes,	salt,	and	pepper;	cover	and	cook	over
	boiling	water	until	potatoes	are	throughly	heated.	Serve	3	or	4.
	EGG-PLANT	CAVIARE	(Russian)
	(1)	Bake	4	egg-plants	(aubergines	or	brinjals)	in	moderate
	oven	till	soft.	Peel	off	the	papery	outer	skin.
	Chop	fine	till	almost	mash.	Add	y	2	teaspoon	pepper,	1
	teaspoon	salt.
	(2)	Place	egg-plant	in	frying	pan.	Add:
	3	tablespoons	olive	oil
	3	tablespoons	tomato	paste
	2	teaspoons	sugar
	Stir	well	and	fry	for	about	8	10	minutes.
	(3)	Chop	fine	6	raw	onions.	Fry	in	about	1	tablespoon	olive	oil.
	Add	pepper	and	salt	to	taste	(Use	a	separate	frying	pan	for
	the	onion)
	(4)	Mix	onion	&	egg-plant	together,	and	serve.	Here	are	some
	suggestions	as	to	how	this	dish	may	be	served:
	A.	The	French	serve	it	as	an	entree.	They	put	it	in	a
	casserole,	dot	it	with	butter,	sprinkle	over	with	cheese,
	and	bake	10	mins.
	B.	Butter	some	thin	toast;	spread	thickly	with	egg-plant
	caviare;	sprinkle	with	chopped	eggs.
	C.	It	makes	a	very	good	side	dish	for	a	buffet	supper.
	86


GLAZED	ONIONS
	12	very	small	onions	2	tablespoons	sugar
	3	tablespoons	butter	y*	cup	consomme
	Select	small	onions	of	uniform	size	and	peel	them.	Melt	butter
	and	add	sugar.	Brown	the	onions	in	the	butter,	stirring	gently	from
	time	to	time.	Add	the	consomme	and	boil	over	a	high	flame	so	that
	the	liquid	covers	the	onions	and	thick	syrup	is	formed.	The	onions
	must	not	be	overcooked.	These	are	usually	used	as	a	garnish.
	GREEN	PEPPERS	STUFFED	WITH	CARROTS.
	4	large	peppers	(sweet,	green)	l	l	/	2	cups	diced	carrots
	1	tablespoon	butter	*/	2	cup	milk
	1	tablespoon	flour	1	tablespoon	rolled	cracker
	Salt	and	pepper	crumbs	or	corn	flake
	Method:	Take	seeds	from	peppers,	wash,	mix	ingredients	to-
	gether	in	bowl,	stuff	peppers,	and	bake	in	moderate	oven.
	MACARONI	CHEESE
	Break	macaroni	into	pieces	and	put	into	boiling,	salted	water
	with	nut	of	butter	and	cook	until	tender.
	To	make	white	sauce:	Use	1	tin	evaporated	milk	and	thicken
	with	2	tablespoons	cornflour	dissolved	in	a	little	cold	water,	salt	and
	pepper.	When	thickened	and	cooked,	add	y	2	cup	grated	cheese	and
	lump	of	butter.	Cook	for	little	time,	then	pour	over	macaroni	and
	mix	well.	Sprinkle	the	top	all	over	with	grated	cheese	and	brown
	in	the	oven	until	golden.
	MUSHROOMS	a	la	Provencale
	1	pound	mushrooms	1	large	clove	garlic
	tablespoons	olive	oil	iy	2	tablespoons	flour
	Salt	and	pepper	y^	cup	dry	white	wine
	2	tablespoons	chopped	parsley	2	tablespoons	water
	Wash	the	mushrooms.	If	they	are	large,	cut	in	pieces.	If	small,
	leave	whole.	Heat	the	oil	in	a	frying	pan.	Add	mushrooms,
	salt,	pepper,	parsley,	and	garlic	and	fry	gently	for	10	minutes,	stirring
	occasionally.	Sprinkle	with	flour	and	stir	in	gently.	Add	water
	and	wine	and	stir	until	well	blended.	Simmer	10	minutes	and	serve
	very	hot.
	87


MUSHROOMS	IN	SOUR	CREAM
	1	pound	mushrooms	Dash	of	nutmeg
	2	tablespoons	butter	4	tablespoons	thick	bechamel
	A	bouquet	of	parsley,	green	sauce
	onion	tops,	and	fennel	leaves	2	tablespoons	sour	cream
	Salt	and	pepper	1	teaspoon	chopped	fennel
	Wash	the	Mushrooms.	Cut	in	2	or	4	pieces,	depending	on	the
	size.	Place	in	a	heavy	saucepan	with	butter,	bouquet,	salt,	pepper,
	and	nutmeg.	Cook	gently	15	minutes.	Remove	the	bouquet,	add
	the	sauce	and	sour	cream.	Bring	to	a	boil,	add	chopped	fennel,
	and	serve	very	hot.
	BECHAMEL	SAUCE
	2	tablespoons	butter	^	teaspoon	salt
	2	tablespoons	flour	*/6	teaspoon	pepper
	1	cup	warm	milk
	Melt	the	butter.	Add	the	flour	and	stir	over	fire	until	very
	light	brown.	Add	the	warm	milk	and	stir	until	sauce	is	thick.
	Season	with	salt	and	pepper.
	TWO	ORIGINAL	WAYS	TO	SERVE	POTATOES
	PAPRIKA	POTATOES
	]/4	cup	(	l	/	2	cube)	butter	1	tablespoon	paprika
	l	/z	teaspoon	salt	5	medium-sized	cooked
	potatoes,	chopped
	Melt	butter	in	heavy	frying	pan;	stir	in	paprika,	salt,	and
	pepper.	Add	chopped	potatoes,	coat	thoroughly	with	butter	and
	paprika.	Turn	heat	as	low	as	possible	and	brown	lightly.
	Serve	6
	POTATO	NESTS.
	1	cup	chopped	celery	.1	egg
	y	2	cup	chopped	pimiento	2	tablespoons	butter	or
	1	tablespoon	butter	or	margarine
	margarine	1	teaspoon	salt
	4	cup	mashed	potatoes	y$	teaspoon	pepper
	Cook	celery	and	pimiento	in	1	tablespoon	butter	or	margarine,
	and	cook	on	low	heat	for	10	minutes.	Meanwhile	beat	potatoes	with
	egg,	2	tablespoons	butter	or	margarine,	salt	and	pepper,	until	light
	and	fluffy.	Shape	into	nests	on	a	greased	baking	sheet	with	2	spoons.
	Fill	the	center	of	each	nest	with	some	of	the	celery	pimiento	mix-
	ture.	Broil	until	potatoes	are	browned.
	88


RED	CABBAGE	HOT
	Slice	red	cabbage,	very	thinly	and	wash	well,	into	a	sancepan,	put
	1	tablespoon	butter,	and	melt
	add	1	tablespoon	sugar
	2	tablespoons	vinegar
	1	tablespoon	red	current	jelly,	pepper	and	salt
	Stir	well,	then	add	Cabbage,	and	cook	slowly	for	2	hours	or
	until	its	tender.	A	little	red	wine,	greatly	improves	the	flavour,
	if	added	l	/	2	hour	before	it	is	done.
	(good	with	pork,	geese	or	duck).
	SAVOURY	TOMATOES
	6	large	tomatoes	Salt	and	black	pepper	to	taste
	1	oz.	margarine	or	bacon	fat	About	1	teacup	stale	bread
	1	teaspoon	sugar	crumbs
	Preparation	before-hand:	Scald	and	peel	tomatoes.	Cut	in
	slices	%	inch	thick.	Place	a	layer	of	the	slices	in	shallow,	greased,
	fire-proof	dish.	Season	with	salt	and	black	pepper	to	taste.	Rub
	margarine	or	bacon	fat	into	breadcrumbs	and	sugar.	Spread	half
	the	mixture	thickly	over	tomato	slices.	Repeat	layers.
	When	required.	Fleck	top	with	extra	margarine.	Bake	in	a
	moderately	hot	oven.
	SCALLOPED	POTATOES
	Perfectly	delicious	and	you	may	be	sure	they	won't	curdle,
	either!
	4	tablespoons	butter	or	.	^.	teaspoon	pepper
	margarine	y	2	chopped	onion
	4	tablespoons	enriched	flour	7	cups	thinly	sliced	potatoes
	4	cups	milk
	3	teaspoons	salt	Salad	vegetable
	Melt	butter;	add	flour	and	blend.	Add	milk	and	cook	over	low
	heat	until	thick,	stirring	constantly.	Add	seasonings	and	onion.
	Put	half	of	potatoes	in	a	greased	pan.	Cover	with	half	of	sauce.
	Add	r	?o	m	,,	ai	?	ing	P	tatoes	>	then	sauce.	Cover	and	bake	in	moderate
	oven	(350)	30	minutes.	Makes	8	servings.
	89


till	cold.	Fry	rabbit	in	margarine	till	lightly	browned	and	re-
	move	into	a	saucepan.	Fry	chopped	onion	and	carrot	till	lightly
	browned.	Stir	in	curry	powder,	salt	and	pepper,	and	cook	slowly
	for	5	minutes,	stirring	frequently.	Add	chopped	apple	and	chutney
	and	cook	for	a	further	5	minutes.	Stir	in	vegetable	soup,	dried
	fruit,	strained	liquor	from	coconut,	and	remaining	stock.	Stir	till
	boiling.	Pour	into	saucepan	with	meat.	Cover	pan	and	cook	very
	slowly	for	2	hours.	Stir	occasionally	and	add	more	stock	if	neces-
	sary.	Add	red-currant	jelly	just	before	serving.	Twenty	minutes
	before	dishing,	cook	rice.
	CURRIED	VEAL	WITH	BRAZIL	NUTS
	l	l	/	2	Ibs.	breast	of	veal	diced
	12	brazil	nuts	chopped	very	coarse
	1	bunch	of	celery	chopped	very	fine
	2	tablespoons	butter
	2	tablespoons	flour
	j4	cup	milk
	*/	2	cup	white	wine
	1	tablespoon	curry	powder
	Breadcrumbs,	salt	and	pepper
	Simmer	the	celery	in	a	little	water.	Saute	veal	and	Brazil
	nuts	in	butter,	being	careful	not	to	burn	the	nuts.	Make	cream
	sauce,	melting	the	butter,	blending	the	flour,	adding	liquids	and
	seasonings.	Stir	in	veal,	celery,	and	nuts	and	transfer	to	shallow
	casserole,	cover	with	breadcrumbs,	dot	with	butter,	bake	in	medium
	oven	(360)	for	about	45	minutes.	Serve	4.
	FISH	CURRY.
	4	large	onions	6	cups	fish	stock	or	water
	1	large	sour	cooking	apple	3	large	tomatoes
	3	teaspoons	raisins	1	banana
	1	cup	rice	3	Ibs.	fish	halibut,	shrimps,
	*/2	cup	chutney	lobster	or	scallops;	any	fish
	2	to	3	heaping	dessert	spoons	which	does	not	fall	apart
	curry	powder	easily
	The	onions	are	first	fried	in	slices	and	then	chopped.	Incidentally
	here	is	a	point	of	great	significance.	If	you	fry	your	onions
	before	you	chop	them,	you	retain	all	their	flavour,	and	there	is
	not	any	danger	of	their	burning	up	in	little	pieces).	The	tomatoes
	are	peeled	and	the	seeds	removed,	the	apple	is	fried	and	chop-
	ped,	and	a	banana	is	fried	and	mashed.	These,	together	with	the
	93


raisins,	are	placed	in	an	aluminium	or	enamel	pot.	The	fish	stock
	(or	water)	is	added,	and	the	mixture	is	simmered	for	3	hours	or
	until	it	thickens,	when	the	chutney	and	curry	powder	are	added,
	and	it	is	allowed	to	simmer	for	10	minutes	longer.	In	the	mean-
	time	the	fish	has	been	cooked	(the	halibut	fried,	and	the	shrimps
	or	lobster	boiled),	and	it	is	added	to	the	curry	mixture	and	al-
	lowed	to	simmer	for	a	few	minutes.
	Chicken	curry	is	made	in	the	same	way,	substituting	chicken
	for	fish	and	chicken	stock	for	fish	stock.	The	pieces	of	chicken
	are	fried	to	a	nice	brown,	but	not	thoroughly	cooked,	and	are	add-
	ed	to	the	curry	after	it	has	been	simmering	for	2	hours,	and	allow-
	ed	to	simmer	for	the	third	hour	in	the	mixture.
	All	curries	are	much	better	if	prepared	the	day	before	and
	reheated.
	SPANISH	RICE
	4	slices	bacon	1	cup	rice
	2	large	onions,	sliced	1	tin	tomatoes	(or	fresh	3	ozs)
	1	section	garlic	1	tin	tomato	paste
	Salt	and	pepper	Cheese	grated
	Paprika	Green	peppers,	sliced.
	Cut	bacon	into	about	1	in,	pieces	and	place	in	frying	pan.	When
	partly	cooked	add	onions,	green	peppers	and	garlic.	When	nicely
	browned	add	tomatoes,	tomato	paste	and	seasoning	and	allow	to
	simmer	for	about	15	minutes.	Combine	with	cooked	rice	and
	place	in	baking	dish,	sprinkle	cheese	on	top	and	put	in	moderate
	oven	for	about	half	an	hour.
	WHITE	CURRY
	1	chicken	2	cups	chicken	stock
	1	tablespoon	flour	1	cup	cream
	1	tablespoon	butter	Cayenne	pepper
	2	pieces	ginger	Parsley
	4	green	Peppers	Rice
	Steam	a	young	chicken	for	3/	4	hour,	and	when	thoroughly
	cooked	separate	the	meat	from	the	bones,	cut	into	fairly	large
	pieces,	and	make	a	sauce	by	the	following	method:
	(a)	Melt	the	butter	in	a	saucepan	over	the	fire,	then	add	the
	flour	and	one	cup	of	the	liquid	left	in	the	pan	in	which
	the	chicken	was	steamed.	Stir	well	together	until	it	comes
	to	the	boil.
	94


CHICKEN	&	CHESTNUTS
	1	tablespoon	soy	sauce	2	tablespoons	oil.
	1	chicken	1	tablespoon	wine
	1	onion	(sliced)	1	tbls.	cornstarch	mixed	with
	1	oz.	dried	mushrooms	1	teaspoon	of	water
	soaked	and	cleaned	1	teaspoon	of	salt
	1	piece	fresh	ginger	(chopped)	2	teaspoons	of	sugar
	y*	lb.	chestnuts,	(shelled	and	3	cups	of	water
	blanched)
	Clean	chicken,	and	cut	into	small	pieces	bones	and	all.	Heat
	frying	pan,	add	the	oil	and	fry	the	onion,	until	brown.	Add	the
	chicken,	and	mushrooms,	and	fry.	Then	add,	soy	sauce,	salt,	sugar,
	wine,	and	cornstarch	and	cook	until	brown.	Put	into	saucepan	add
	3	cups	water	and	simmer	until	tender.
	When	it	is	done,	there	will	be	about	1	cup	of	gravy.
	CHICKEN	WITH	WALNUTS
	4	l	/	2	ozs.	chicken	fillet	(diced)	4	ozs.	lard	or	peanut	oil
	2	l	/	2	ozs.	walnut	3>4	tablespoons	chicken	or
	1	tablespoon	soy	sauce	beef	stock
	1	teaspoon	Chinese	wine,	or	1	teaspoon	salt
	sherry	3	pieces	sliced	ginger	root
	'/4	teaspoon	chopped	shallots	1	teaspoon	cornflour,	mixed
	A	dash	of	pepper	to	a	thin	paste	with	a	little
	The	white	of	an	egg	water
	Chicken.	Put	lard	into	pan	and	when	it	reaches	boiling	point,
	pour	in	the	walnuts,	which	have	been	previously	shelled,	and	fry
	them	in	deep	fat,	until	brown	and	crisp.	Then	strain	over	a	recep-
	tacle.	The	chicken	fillet	which	has	been	diced,	must	be	put	into
	a	bowl,	containing	the	white	of	an	egg	and	the	corn	flour	solution,
	then	the	chicken	cubes,	until	they	are	evenly	coated	with	the	flour.
	Par	boil	the	chicken	rapidly	in	boiling	oil,	then	strain	off	the
	oil,	in	the	same	way	as	the	walnuts.
	Put	1	oz.	of	oil	into	the	frying	pan,	and	when	it	is	piping	hot,
	put	the	prepared	diced	chicken	into	it,	stiring	with	a	ladle.	Then
	add	the	wine,	and	the	seasonings-stock,	salt,	ginger	root,	shallot,
	soya	sauce,	beanflour,	and	a	dash	of	pepper.	(The	seasonings	should
	first	be	prepared	in	a	small	bowl)	and	mixed	thoroughly.	Then	pour
	in	cooked	walnuts.	Stir	briskly	for	a	few	minutes,	not	too	long
	so	as	to	avoid	over-cooking.	Fry	them	until	the	evenness	of
	absorption	of	the	gravy	is	attained.
	Now	the	dish	is	ready	to	be	served.
	99


Chinese	Dishes
	ALMOND	TEA
	l	l	/	2	cups	almonds	l	/	2	cup	uncooked	rice
	1	cup	sugar
	4	bitter	almonds	or	%	teaspoon	almond	essence
	Blanch	and	peel	almonds	and	wash	rice	thoroughly.	Soak	rice
	in	boiling	water	y	2	an	hour.	Grind	rice	and	almonds,	with	a	little
	water	in	stone	mill,	or	put	through	meat	chopper	2	or	3	times.	Strain
	through	cheesecloth	bag,	using	only	the	liquid.
	Cook	almond	gruel	in	1	tin	Carnation	Cream	and	^	tin	water,
	stirring	constantly,	when	boiling,	add	sugar	and	reboil	one	or	two
	minutes	and	serve	hot.
	BOO	LOO	GAI
	1	young	chicken	1	tablespoon	soy	sauce	or
	1	tablespoon	lard	Worcestershire
	1	can	preserved	pineapple
	Singe	and	wash	chicken	and	cut	off	all	flesh.	Slice	in	pieces
	convenient	for	serving.	Heat	the	lard	in	a	frying	pan,	being	care-
	ful	not	to	burn	it,	add	the	chicken	which	has	been	seasoned	and	fry
	until	cooked	through	and	brown,	about	thirty-five	minutes.	Add
	soy	and	pineapple	cut	into	small	pieces	and	cook	slowly	fifteen
	minutes	longer.	Remove	pineapple	and	chicken	to	hot	platter.
	Thicken	gravy	with	one	teaspoon	cornstarch	or	two	teaspoons	flour.
	Pour	over	chicken	and	surround	with	hot	rice.
	Serve	Six.
	CHESTNUTS	AND	TIENTSIN	CABBAGE
	%	lb.	chestnuts,	shelled	and	1	teaspoon	salt
	blanched	1	teaspoon	glutomate
	1	lb.	tientsin	cabbage,	cleaned	1	tablespoon	lard
	and	washed	1	cup	stoc	k
	Par	boil	cabbage	and	fry	in	pan	with	lard	for	2	or	3	minutes.
	Add	stock,	chestnuts,	salt	and	glutomate	and	cook	until	soft.	Be-
	fore	serving,	thicken	with	/	2	teaspoon	of	cornstarch	mixed	with
	little	water.
	98


CHICKEN	&	CHESTNUTS
	1	tablespoon	soy	sauce	2	tablespoons	oil.
	1	chicken	1	tablespoon	wine
	1	onion	(sliced)	1	tbls.	cornstarch	mixed	with
	1	oz.	dried	mushrooms	1	teaspoon	of	water
	soaked	and	cleaned	1	teaspoon	of	salt
	1	piece	fresh	ginger	(chopped)	2	teaspoons	of	sugar
	YZ	Ib.	chestnuts,	(shelled	and	3	cups	of	water
	blanched)
	Clean	chicken,	and	cut	into	small	pieces	bones	and	all.	Heat
	frying	pan,	add	the	oil	and	fry	the	onion,	until	brown.	Add	the
	chicken,	and	mushrooms,	and	fry.	Then	add,	soy	sauce,	salt,	sugar,
	wine,	and	cornstarch	and	cook	until	brown.	Put	into	saucepan	add
	3	cups	water	and	simmer	until	tender.
	When	it	is	done,	there	will	be	about	1	cup	of	gravy.
	CHICKEN	WITH	WALNUTS
	4)4	ozs.	chicken	fillet	(diced)	4	ozs.	lard	or	peanut	oil
	2^	ozs.	walnut	3)4	tablespoons	chicken	or
	1	tablespoon	soy	sauce	beef	stock
	1	teaspoon	Chinese	wine,	or	1	teaspoon	salt
	sherry	3	pieces	sliced	ginger	root
	%	teaspoon	chopped	shallots	1	teaspoon	cornflour,	mixed
	A	dash	of	pepper	to	a	thin	paste	with	a	little
	The	white	of	an	egg	water
	Chicken.	Put	lard	into	pan	and	when	it	reaches	boiling	point,
	pour	in	the	walnuts,	which	have	been	previously	shelled,	and	fry
	them	in	deep	fat,	until	brown	and	crisp.	Then	strain	over	a	recep-
	tacle.	The	chicken	fillet	which	has	been	diced,	must	be	put	into
	a	bowl,	containing	the	white	of	an	egg	and	the	corn	flour	solution,
	then	the	chicken	cubes,	until	they	are	evenly	coated	with	the	flour.
	Par	boil	the	chicken	rapidly	in	boiling	oil,	then	strain	off	the
	oil,	in	the	same	way	as	the	walnuts.
	Put	1	oz.	of	oil	into	the	frying	pan,	and	when	it	is	piping	hot,
	put	the	prepared	diced	chicken	into	it,	stiring	with	a	ladle.	Then
	add	the	wine,	and	the	seasonings-stock,	salt,	ginger	root,	shallot,
	soya	sauce,	beanflour,	and	a	dash	of	pepper.	(The	seasonings	should
	first	be	prepared	in	a	small	bowl)	and	mixed	thoroughly.	Then	pour
	in	cooked	walnuts.	Stir	briskly	for	a	few	minutes,	not	too	long
	so	as	to	avoid	over-cooking.	Fry	them	until	the	evenness	of
	absorption	of	the	gravy	is	attained.
	Now	the	dish	is	ready	to	be	served.
	99


CHOW	FAN
	1	Ib.	shrimps	2	ozs.	spring	onion
	%	lean	roast	pork	4	teaspoons	soy	sauce
	4	eggs	2	teaspoons	shou	shing	wine
	2	teaspoons	oil
	Ij4	Ibs.	cooked	rice
	Steam	and	remove	shells	from	shrimps.
	Cut	pork	into	cubes.
	Cut	spring	onions	into	small	pieces	(Prepare	sauce).	Put	oil
	in	frying	pan	and	heat,	add	beaten	eggs	to	this,	and	scramble,
	stirring	constantly.	Add	the	cooked	Rice,	stir	vigorously,	breaking
	up	lumps	of	rice	and	adding	little	more	oil,	and	stirring	until	all
	the	rice	is	coated.	Then	add	roast	pork,	shrimps,	and	spring	onions,
	and	finally	the	sauce,	mix	well	and	serve.
	CRAB	OMELET	(Chinese)
	6	whole	eggs	beat	^	teaspoonful	salt
	6	small	crabs	cooked	in	boiling	water	or	1	tin	crab.	Take	out
	the	meat.
	l	/	2	onion	chopped.
	YI	Ladle	fat	or	oil	made	hot,	fry	onions	then	add	crab	meat
	with	2	teaspoonful	Shoa	Shing	Wine,	1	teaspoonful	Soy	Sauce.	Put
	small	quantity	of	oil	or	fat	in	pan	and	scramble	6	eggs,	add	y	2	ladle
	of	soup.	Put	in	the	crab	mix	well	and	fry	together	for	a	minute
	or	two.
	FILET	BEEF	ROLLS
	'l'/2	Ibs	filet	steak
	4	Ib.	chopped	onions
	teaspoons	wine
	soya	sauce
	salt
	cornflour
	Cooked	->	2	sma	^	carrots	cooked
	tablespoons	mushrooms
	bamboo	shoots	Mix	well.
	celery	(raw)
	METHOD	:
	Cut	filet	beef	into	thin	slices	and	beat	out	thinly.	Mix	all
	ingredients	with	the	sauce	etc.,	then	place	a	small	portion	inside
	slice	of	beef	and	roll	up	keeping	tight	with	a	toothpick.
	Put	y	2	ladle	of	fat	into	a	pan	and	make	hot.	Put	in	beef	rolls
	and	fry	brown.	Pour	off	excess	fat	and	add	2	teaspoons	Shoa
	bhmg	Wine,	2	teaspoons	soya	sauce	and	cook	3	-	5	minutes.	Remove
	toothpick.
	100


HAU	TUNG	(dumpling)
	1	measure	cup	flour	2	small	eggs
	Beat	the	eggs,	slighly	mix	into	flour,	knead	into	dough	and
	leave	to	rise	15	minutes	(cover	with	damp	cloth).	Knead	a	little,
	roll	out,	sprinkle	with	cornflour	and	repeat	cornflour	with	each	roll.
	When	finished,	should	feel	like	rubber	sheeting.	Fold	up	in	half
	and	cut	into	V	shapes.
	FILLING	(prepare	before	making	dough)
	y?.	lb.	minced	pork	Pinch	of	ginger
	1	slice	chopped	ham-cooked	}4	teaspoon	salt
	1	teaspoon	sesamun	oil	-	(like	3	teaspoons	soya	sauce
	salad	oil)	2	teaspoons	Chinese	wine
	Chopped	spring	onions
	3	soaked	mushrooms-chopped
	6	teaspoons	cold	water
	Mix	altogether	and	add	to	V	shape.	Roll	with	chop	stick	half
	way	and	pinch	ends	over.	Fry	in	deep	fat	golden	brown.
	RUMP	OF	PORK	(CHINESE	STYLE)
	2	Ibs.	pork	rump	3	teaspoons	soya	sauce
	%	cup	lard	1	teaspoon	sesamun	oil
	2	teaspoons	sugar	l	/	2	stalk	Chinese	onion
	1	large	piece	ginger	2	teaspoons	salt
	Method	Heat	lard	in	frying	pan.	Fry	rump	with	ginger	and
	onion.	Then	add	soya	sauce	and	fry	for	5	minutes.	Turn	into	deep
	pan,	add	salt	and	sugar	and	about	an	inch	of	water.	Bring	to	the
	boil	and	simmer	for	three	hours.
	SWEET	AND	SOUR	FISH
	Clean	fish	and	cut	in	honeycomb,	across	skin	add	pepper	and
	salt	and	little	ginger,	Shoashing	Wine	and	Soy	Sauce	and	soak
	the	fish.	Cut	some	dried	mushrooms	in	small	pieces,	put	into	boil'
	ing	water	and	cook	for	some	minutes.	Make	pan	very	hot	and	fry
	fish	very	crisply	in	lard.
	Sauce	for	Fish.	In	hot	pea-nut	oil	fry	thinly	sliced	bamboo
	shoots,	and	onions.	Add	3	tablespoons	sugar.	1	tablespoon	cornflour
	dissolved	in	water.	Add	sauce	in	which	the	fish	was	soaked,
	1	tablespoon	vinegar,	then	cornflour	and	a	little	water	to	wash	the
	pan.
	Last	add	cooked	mushrooms	and	pour	round	fish.
	101


SWEET	AND	SOUR	PORK	WITH	PINEAPPLE
	l*/	2	Ibs.	lean	pork,,	cut	in	strips	2	ins.	long	and	y	2	inch	wide.
	2	tablespoons	fat
	2	tablespoons	cornstarch	l	/	4	cup	water
	y	2	teaspoon	salt	J4	CU	P	brown	sugar
	1	cup	pineapple	juice	^	CU	P	vinegar
	34	cup	green	peppers	cut	in	1	tablespoon	soya	sauce
	strips
	1	No.	2	can	pineapple	chunks
	l	/4	cup	thinly	sliced	onion
	METHOD:	Brown	pork	slightly	in	hot	fat.	Add	water	and
	cook	slowly	1	hour.	Combine	the	brown	sugar,	cornstarch,	salt,
	vinegar,	pineapple	juice,	soya	sauce	and	mix.	Cook	until	slight-
	ly	thick,	stirring	constantly.	Pour	over	hot	cooked	pork,	let	stand,
	at	least	10	minutes.	Cook	green	peppers	and	onions	a	little	before
	adding	to	the	sauce.
	Cook	only	2	or	3	minutes,	serve	with	hot	fluffy	rice.
	TUNG	KWA	CHUNG
	First	cut	round	top	of	Tung	Kwa	(wax	gourd)	and	clean	out
	centre	of	seeds	and	pulp,	Then	fill	up	with	the	following	cooked
	ingredients.
	1.	Peas	5.	Some	chicken
	2.	Shrimps	6.	Lin	Tse	(lotus	seeds)
	3.	Lean	pork	7.	Fat	Tsoi	(dried	seaweed)
	4.	Mushrooms
	Next	add	a	little	water,	into	tung	kwa,	(to	make	gravy).	Put
	top	back	on	tung	kwa	and	steam	for	2	l	/	2	hours	as	you	would	a
	pudding.
	VEGETABLE	CHOP	SUEY
	3	tablespoons	fat	or	oil	y	2	Ib.	pork	or	beef	(cut	into
	1	cup	cabbage	(shredded)	strips)
	2	large	onions	(chopped.)	4	large	outside	stalks	celery
	%	teaspoon	pepper	(cut	into	match	sticks)
	1	teaspoon	salt	or	2	teaspoons
	soy	sauce.
	METHOD
	1.	Melt	fat	(2	tablespoons)	or	heat	oil	in	frying	pan	over	low
	fire.	Add	mushrooms,	cover	and	fry	gently	for	10	minutes.
	2.	Add	cabbage,	celery,	onions,	salt	and	soy	sauce	and	pepper
	sprinkle	on	water,	now	and	then,	enough	to	avoid	getting
	brown.	Keep	on	stirring	with	spatula	until	tender	and	turn
	into	a	bowl	or	any	container.
	3.	Melt	the	remaining	1	tablespoon	fat	in	the	pan	and	fry	the
	meat	until	light	brown,	then	pour	in	the	cooked	vegetables
	and	mix	together	for	a	while	before	serving.
	103


4.	When	making	a	pattern,	coat	sides	of	mould	with	jelly.
	Arrange	ingredients	in	the	desired	design	and	put	in	a
	cold	place	to	set.	Keep	the	remaining	jelly	in	a	warm
	place	so	that	it	does	not	set	firmly	before,	the	design	is
	completed.
	5.	To	unmould	jelly,	loosen	the	mixture	gently	round	the	top
	edge.	Dip	mould	in	warm	water	to	the	depth	of	the	savoury
	or	sweet.	Remove	at	once.	Shake	mould.	Place	serving
	dish	on	top	and	invert,	holding	dish	tightly	against	the
	mould.	Shake	gently.
	BASIC	CREAM	SAUCE
	A	versatile	gem	for	any	cook.
	Stow	it	away,	lasts	from	Saturday	to	Saturday.	Cover	with
	perforated	wax	paper	(to	let	out	steam)	and	keep	scum	from
	forming.
	Mix	in	a	frying	pan	with	a	fork.
	%	Ib.	of	butter	l	l	/	2	teaspoons	salt
	6	teaspoons	flour	4	cups	of	cold	milk
	Melt	butter	and	stir	in	flour,	put	over	heat	and	add	1	cup	of
	milk	at	a	time.	Stir	well,	each	time	between	cupfulls,	letting	it
	thicken,	cream	it.	This	makes	a	good	cream	sauce.
	Some	of	the	things	it	will	make:
	1.	Creamed	cauliflower	or	other	vegetables.
	2.	Add	more	butter	and	3	tablespoons	lemon	juice	for	mock
	Hollandaise	sauce	excellent	over	brocoli.
	3.	Add	y	2	cup	grated	cheese	and	pour	over	slightly	cooked
	cabbage.
	4.	Embellish	Hollandaise	sauce	with	1	teaspoon	chopped
	parsley	and	2	boiled	eggs	(chopped	largish)	on	top	of	whole
	boiled	fish.
	5.	Potatoes	O'Brien.	Add	chopped	pimientO'	peppers,	1	small
	chopped	saute'd	onion	to	sauce	and	mix	with	cold,	sliced
	boiled	potatoes.	Bake	350	for	20	to	30	minutes.
	6.	Potatoes	au	gratin,	add	cheese	in	layers	to	cubed	boiled
	potatoes,	top	with	cracker	crumbs	(rolled	coarsely).	Dot
	with	butter	and	sprinkle	more	cheese	and	bake	350	for
	30	minutes.
	105


7.	Do	the	same	as	above.	Use	macaroni	which	has	been	boiled
	instead	of	potatoes.	The	secret	to	making	good	macaroni
	with	cheese	is:	Don't	over	-cook	macaroni	and	wash	it	in
	cold	water	after	cooking	and	before	combining	cream	sauce.
	Thin	cream	sauce	a	little	with	more	milk.	Don't	use	tinned
	milk.
	8.	Creamed	tuna	on	toast,	stripped	with	bacon.
	9.	Cream	black	mushrooms	on	fried	bread	stripped	with	bacon.
	10.	Chicken	a	la	King.	Add	sliced	chicken	and	chopped
	pimiento	peppers	to	cream	sauce.	Serve	in	patty	shell	or
	on	buttered	toast,	sprinkle	with	chopped,	fried	chicken	skin.
	11.	Fish	Pie.	Add	2	chopped	(large)	boiled	eggs	and	large
	sliced,	boiled	white	fish,	top	with	cracker	crumbs;	dot	with
	butter,	bake	at	350	for	20	minutes.
	Bread	Sauce
	1/3	cup	fine	stale	breadcrumbs	^	teaspoon	salt
	y	2	cup	coarse	stale	breadcrumbs	2	cups	milk
	Few	grains	cayenne	3	tablespoons	butter
	1	onion	stuck	with	6	cloves
	Scald	milk	in	double	boiler	30	minutes	with	fine	bread-
	crumbs	and	onions.	Remove	onion,	add	salt,	cayenne,	2	tablespoons
	butter,	and	sprinkle	with	coarse	breadcrumbs	browned	in	remain-
	ing	butter.	This	sauce	should	be	almost	as	thick	as	mayonnaise.
	CHEF'S	VERSION
	French	dressing,	3	tablespoons	Potatoes,	sliced	thin,	2	cups
	Prepared	mustard,	1	teaspoon	Tomatoes,	2	medium
	Salt,	^	teaspoon	Luncheon	meat,	cut	in	thin
	Garlic	clove,	>4	strips.	1	cup
	Salad	greens,	torn	in	small	Swiss	cheese,	cut	in	thin	strips,
	pieces,	3	cups	l	/	2	cup
	Combine	French	dressing,	mustard,	salt	and	garlic	clove	in
	small	jar;	cover	and	shake	well.	Place	salad	greens	in	salad	bowl.
	Cut	potato	slices	into	fourths	and	tomatoes	lengthwise	into	thin
	wedges.	Heap	potato	slices	in	center	of	greens;	surround	with
	mounds	of	tomato	slices,	meat	and	cheese.	Shake	dressing	again;
	remove	garlic	clove	and	pour	over	potatoes.	To	serve	toss	all
	together	lightly.	Makes	6	servings.
	106


CREAM	SAUCE
	2	tablespoons	butter	^	teaspoon	salt
	2	tablespoons	flour	/8	teaspoon	white	pepper
	1	cup	scalded	cream	1	teaspoon	chopped	scallion	or
	1	teaspoon	chopped	parsley	onion.
	Melt	the	butter.	Stir	in	flour	and	when	thoroughly	blended,
	add	cream,	scallions,	salt,	pepper,	and	parsley.	Stir	over	low	heat
	until	the	sauce	is	very	thick.
	FRENCH	DRESSING
	1	teaspoon	sugar	2	tablespoon	lemon	juice
	y	4	teaspoon	salt	2	tablespoons	vinegar
	y	2	teaspoon	dry	mustard	y	2	cup	salad	oil
	y	2	teaspoon	paprika
	Put	ingredients	in	jar;	cover	and	shake	well	before	using.
	GOLDEN	PRUNE	SALAD
	Prunes,	cooked,	20	Mayonnaise,	1	tablespoon
	Oranges,	seedless,	2	Salt,	%	teaspoon
	Carrot,	grated	fine,	*/	2	cup	Red	apple,	1
	Lettuce
	Have	all	ingredients	well	chilled.	Pit	the	prunes.	Peel	and
	section	oranges,	holding	over	bowl	to	catch	juice.	Combine	carrot,
	mayonnaise	and	salt;	add	orange	juice,	blend.	Fill	each	prune
	with	1	teaspoon	of	carrot	mixture.	Cut	unpared	apple	into	20
	lengthwise	slices,	removing	core.	On	each	plate	arrange	5	prunes
	in	center	on	bed	of	lettuce,	surround	with	5	orange	sections	alternat-
	ing	with	apple	slices.	French	dressing	is	good	with	this.	Makes
	4	servings.
	GREEN	MAYONNAISE
	Prepare	Mayonnaise.	Add	1	teaspoon	chopped	parsley.	1
	teaspoon	chopped	chives,	and	1	or	2	drops	of	green	vegetable	colouring.
	HOLLANDAIS	SAUCE
	%	cup	butter	1	tablespoon	wine	vinegar
	2	egg	yolks	y^	teaspoon	salt
	Melt	the	butter	in	the	top	of	a	double	boiler.	Add	the	other
	ingredients,	stirring	constantly	until	the	sauce	thickens.	This	is	a
	fairly	tart	hollandaise.	Less	vinegar	may	be	used	for	a	milder	flavor.
	107


ITALIAN	HERB	SAUCE
	1	teaspoon	chopped	parsley	1	teaspoon	olive	oil
	1	teaspoon	chopped	shallots	1	teaspoon	cornstarch
	(or	tiny	onions)	1	teaspoon	butter
	1	clove	of	garlic,	chopped	fine	}/	2	teaspoon	salt
	y	2	cup	chopped	mushrooms	l	/^	teaspoon	black	pepper
	y	2	cup	white	wine	(dry)
	Simmer	the	parsley,	shallots,	garlic,	and	mushrooms	in	the
	wine	for	20	minutes.	Add	oil,	salt,	and	pepper.	Mix	the	butter
	and	cornstarch	and	gradually	stir	into	the	sauce.	Simmer	for	a
	moment	longer.
	MAITRE	D.	HOTEL	or	PARSLEY	BUTTER
	Yt	cup	butter	y	2	tablespoon	finely	chopped
	l	/	2	teaspoon	salt	parsley
	l	/s	teaspoon	pepper	^	tablespoon	lemon	juice
	Work	butter	with	small	wooden	spoon	until	creamy	add	salt,
	pepper,	and	parsley,	then	lemon	juice	very	slowly.
	HORSE	RADISH	SAUCE
	4	tablespoons	grated	horse	^	teaspoon	salt
	radish	Pinch	of	cayeme
	l	l	/	2	tablespoons	vinegar	^	cup	cream
	Mix	first	4	ingredients,	then	add	cream	beaten	stiff.
	MAYONNAISE
	1	egg	yolk	1	teaspoon	wine	vinegar
	l	/	2	teaspoon	salt	(or	lemon	juice)
	%	teaspoon	white	pepper	1	cup	olive	oil
	Combine	egg	Yolk,	salt,	pepper,	and	vinegar	or	lemon	juice	in
	a	deep	bowl.	Add	the	Olive	oil	drop	by	drop,	beating	constantly
	until	the	sauce	is	thick	and	all	the	oil	has	been	used.	If	the	sauce
	tastes	too	oily,	add	more	vinegar	or	lemon	juice.	Recommend
	the	use	of	a	silver	fork	or	spoon	for	mixing.	It	is	more	easily	and
	quickly	made,	however,	with	a	rotary	(hand	or	electric)	beater.	The
	secret	is	in	adding	the	oil	very	slowly.
	108


LADY'S	FINGERS	SALAD	(Portuguese)
	l	/	2	Ib.	lady's	fingers,	scraped	and	boiled	until	soft	and	cooked
	Drain,	and	cut	into	pieces,	about	1	inch	long	or	less	using	a	sharp
	knife.	Add	to	above,	the	juice	of	1	lemon	or	1	dessert	spoonful	of
	malt	vinegar.
	Add	1	teaspoonful	sugar
	1	dessertspoon	olive	or	any	salad	oil.
	Mix	slowly	but	throughly,	and	allow	to	stand	for	30	minutes,
	before	serving.
	MAYONNAISE	BASE	DRESSINGS
	1.	Russian	dressing	Start	with	a	mayonnaise	base	amount
	depending	on	quantity	of	dressing	you	require.	Thin
	mayonnaise	to	pouring	consistency	with	salad	oil	then
	add	just	enough	catsup	or	chili	sauce	to	flavor	plus	a	dash
	of	sugar,	salt,	and	pepper.
	2.	Herb	Dressing	Start	with	a	mayonnaise	base	as	above
	only	thin	mayonnaise	to	the	consistency	of	whipping	cream.
	Then	flavor	with	catsup	or	chili	sauce,	several	drops	of
	vinegar,	Worcestershire	sauce,	tobasco	sauce,	and.	any	spices
	such	as	thyme,	marjoram,	sage,	etc.	that	you	may	have	in	your
	cupboard.	Also	add	sugar,	salt,	and	pepper.
	3.	Thousand	Island	Dressing	To	one	cup	of	mayonnaise	add
	%	cup	chili	sauce,	2	hard	-	boiled	eggs	chopped,	1	dill
	pickle	chopped,	less	than	i/	3	cup	chopped	celery,	half
	green	pepper	minced	and	1	small	onion	minced.
	POTATO	SALAD
	(Basic	Recipe)
	Cooked	potatoes,	cut	in	y	2	inch	Salad	oil,	2	tablespoons
	cube,	3	cups	Vinegar,	2	tablespoons
	Celery,	chopped,	l	/	2	cup	Salt,	1	teaspoon
	Onion,	chopped	fine,	Salad	dressing,	mayonnaise	or
	3	tablespoons	mayonnaise-type,	%	cup
	Lettuce
	Place	potatoes,	celery	and	onion	in	bowl.	Combine	salad	oil,
	vinegar	and	salt;	pour	over	potatoes.	Toss	lightly	with	fork	until
	well	mixed;	chill	for	several	hours.	Just	before	serving	add	salad
	dressing;	mix	gently	with	fork	until	potatoes	are	thoroughly	coated.
	Serve	in	lettuce	-	lined	bowl	with	extra	salad	dressing	for	those
	who'd	like	more.	Makes	4	to	6	servings.
	109


FIVE	TASTY	VARIATIONS:
	Parsley:	Add	Vs	cup	chopped	parsley	to	the	potatoes	along
	with	the	celery	and	onion.
	Celery	Seed:	Add	1	cup	diced	cucumber	and	2'	chopped	hard-
	cooked	eggs	to	the	potato	-	celery	mixture	before
	combining	with	salad	dressing.
	Spicy	Tomato:	Add	1	cup	cooked	peas	to	the	potatoes	with	celery
	and	onion.	Combine	3	tablespoons	tomato	sauce
	and	2	tablespoons	salad	dressing;	use	in	place	of
	plain	salad	dressing.
	Mexican:	Use	2	cups	potatoes	and	add	1	cup	whole	kernel
	canned	or	fresh-cooked	corn,	^	cup	chopped	green
	pepper	and	yb	teaspoon	chili	powder	with	celery	and
	onion.	Add	2	tablespoons	chopped	pimientos	before
	combining	mixture	with	salad	dressing.
	SALAD	DRESSING
	1	heaped	teaspoon	cornflour
	2	tablespoons	evaporated	milk
	1
	1
	3
	Vinegar
	Salad	oil
	teaspoon	condensed	milk	Pepper
	yolk	egg	Salt
	teaspoons	mustard	Pinch	of	sugar
	Mix	cornflour,	mustard,	and	milk,	cook,	add	yolk,	vinegar,
	pepper,	salt	and	lastly	salad	oil.
	SAUCE	SOUBOSE	(ONION	SAUCE)
	Take	6	large	onions,	peel	and	blanch	for	5	minutes	in	boiling
	water,	after	which	they	should	be	washed	and	left	in	cold	water
	for	y	2	an	hour.	Slice	the	onions	thin,	and	put	them	in	the	top	of
	a	double	boiler.	Pour	in	enough	chicken	stock,	to	cover	them	and
	set	the	saucepan	on	to	simmer.	Keep	a	cloth	soaked	in	water	round
	the	edge	of	pan	to	keep	the	steam	in.	While	the	onions	are	cooking,
	prepare	a	nice	Bechamel	Sauce	(white	sauce	made	with	milk).
	Have	as	much	sauce	as	you	have	onions	on	the	stove.	Pour	your
	cooked	onions	into	the	white	sauce	and	rub	the	mixture	through	a
	very	fine	sieve,	and	add	a	generous	lump	of	butter,	pepper	and	salt
	to	taste,	beat	lightly,	pour	back	into	your	double	boiler,	and	set	it
	in	the	hot	water	section	to	heat	UD.
	110


APRICOT	SOUFFLE
	1	large	tin	apricots	^	teacup	stale	breadcrumbs
	l	/i	teacup	chopped	nuts	Sugar	to	taste
	Pinch	of	salt	l	/	4	teaspoon	ground	cinnamon
	1	dessertspoon	lemon	juice	2	eggs
	Drain	apricots,	retaining	syrup.	Press	fruit	through	a	sieve.
	Mix	together	with	crumbs,	nuts	*/	2	teacup	apricot	syrup,	1	to	!*/
	teaspoons	sugar,	salt	and	cinnamon.	Add	lemon	juice	and	the	grated
	rind	of	a	lemon	as	well,	if	liked.	Separate	eggs,	Beat	yolks	till
	thick,	and	stir	into	mixture.	Beat	whites	till	stiff.	Fold	in.	Pour
	lightly	into	a	greased	dish.	Stand	in	a	baking	tin	containing
	enough	hot	water	to	come	half	way	up	the	side	of	the	dish.	Bake
	in	a	moderate	oven,	350	deg.	F.	(Regulo	3),	until	firm.
	For	four	persons.
	Serve	with	cream.
	BAKED	APPLES	IN	MERINGUE
	4	cooking	apples	2	egg	whites
	4	tablespoons	sugar	Dates
	Peel	and	core	apples,	stuff	centres	with	dates.	Beat	egg	whites
	until	stiff	and	gradually	add	sugar,	beating	well.	Stand	apples	on
	a	greased	baking	tray	and	cover	each	apple	with	meringue.	Bake
	in	a	moderate	oven	(325	F.	gas	or	375	F.	electric)	for	45	minutes.
	BAKED	LEMON	PUDDING.
	l	/4	teaspoon	salt	2	egg	whites
	y	2	cup	granulated	sugar	2	egg	yolks
	1	tbs.	grated	lemon	rind	2	tablespoons	lemon	juice
	2	tablespoons	melted	butter	3	tablespoons	flour
	^4	cup	granulated	sugar	1	cup	milk
	Heat	oven	350	F.	Add	salt	to	egg	whites	and	beat	until	moist
	peaks	form.	Gradually	add	sugar,	beating	until	stiff.	Beat	up	egg
	yolks	with	lemon	rind,	juice	and	melted	butter.	Stir	in	^	cup
	sugar	mixed	with	flour,	and	add	milk.	Fold	into	beaten	egg	whites.
	Pour	into	greased	1	qt.	casserole,	set	in	pan	containing	y	2	inch	hot
	water	and	bake	55	minutes,	or	until	tirm	on	top	and	browned.
	As	pudding	bakes,	it	separates	into	bottom	layer	of	lemon	sauce
	with	fluffy	cake-like	layer	on	top.	Serve	chilled	or	slightly	warm.
	Makes	4-6	servings.
	113


3.	Pineapple	Fluff:
	Mix	crushed	pineapple	into	custard,	whip	white	of	one	egg	stiff
	add	a	little	sugar	and	fold	into	custard	mixture	light	as	a	feather!
	The	above	"folding	in	whites"	works	wonders	for	a	variation	of
	the	chocolate	pudding,	especially	when	bitter	chocolate	is	used.
	With	bitter	chocolate,	use	more	sugar.
	4	Thin	slightly	and	serve	on	top	of	stewed	fruits.	Custard	should
	be	warm.
	5.	Add	orange	juice	and	top	with	slices	of	peeled	orange.
	BANANAS	AU	RUM
	Cut	bananas	in	slices	and	soak	them	in	rum	for	1	hour,	put
	them	in	a	well	buttered	fire	proof	dish,	pour	the	rum	over	them
	and	sprinkle	with	brown	sugar.	Stir	lightly	with	a	fork,	and	bake
	in	a	moderate	oven	for	20	minutes.
	Serve	hot	or	cold.
	BOMB	COQUELIN
	(SOMETHING	DIFFERENT	IN	CHESTNUT	PUDDING)
	2	Ibs.	chestnuts	y^	Ib.	butter	or	margarine
	4	squares	chocolate	y	2	Ib.	castor	sugar
	Keep	a	little	butter	and	sugar	to	mix	with	chocolate	when	the
	latter	is	being	melted.	Boil	and	skin	chestnuts	and	pass	care-
	fully	through	a	hair	sieve.	Cream	butter	and	sugar,	mix	well	with
	chestnut	puree.	Grease	ice	tray	and	put	mixture	in	freezing	for
	not	more	than	2	hours.	Turn	out	on	serving	dish	and	pour	over
	it	the	melted	chocolate	and	serve.	This	can	be	cut	in	slices	like	a
	cake.
	BAKED	ORANGES	WITH	CRANBERRIES
	Seedless	oranges,	4	medium	Sugar,	\y	2	cups
	Fresh	cranberries,	washed,	1	cup	salt,	dash.	Water,	1	cup.
	Lemon	juice,	1	teaspoon
	Cover	oranges	with	boiling	water	and	cook	over	medium	heat
	for	30	minutes;	carefully	remove	from	water;	cut	lengthwise	into
	quarters;	place	in	2-quart	casserole;	add	cranberries.	Combine
	sugar,	salt,	water	and	lemon	juice	in	saucepan;	stir	over	low	heat
	until	sugar	is	dissolved;	pour	over	oranges.	Cover	and	bake	in
	moderate	oven	350	for	30	minutes.	Uncover	and	continue	baking
	for	30	minutes,	basting	once	or	twice;	cool.	Makes	8	servings
	115


CHOCOLATE	SOUFFLE
	2	tablespoons	butter	2	tablespoons	water
	2	tablespoons	flour	6	tablespoons	sugar
	y	4	cup	milk,	warmed	3	eggs
	2	squares	bitter	chocolate	l	/	2	teaspoon	vanilla	extract
	Melt	butter	and	stir	in	flour.	Add	warm	milk	and	stir	until
	well	blended.	Melt	the	chocolate	in	the	top	of	a	double	boiler.	Add
	sugar	and	water	and	stir	until	smooth.	Combine	the	mixtures.
	Separate	the	yolks	from	the	whites	of	eggs	and	beat	the	yolks
	thoroughly.	Add	them	to	the	chocolate	mixture.	Add	vanilla.	Beat
	the	egg	whites	stiff	and	fold	in	carefully.	Bake	in	a	buttered
	casserole	20	minutes	in	350	F	oven.	The	casserole	should	be	set	in
	a	pan	of	hot	water.	A	French	souffle	should	not	be	dry,	but	if	a
	drier	souffle	is	preferred,	bake	5	to	10	minutes	longer.	Powder	with
	sugar	and	serve	plain	or	with	whipped	cream.	It	cannot	wait.	This
	dessert	can	easily	be	made	even	if	the	hostess	is	the	cook.	Pre-
	pare	the	souffle	ahead	of	time	except	for	beating	the	egg	whites.
	Just	before	dinner	is	served	add	the	stiffly	beaten	egg	whites	and
	bake	during	dinner	time.
	CHRISTMAS	PUDDING
	1	Ib.	raisins	1	lb.	brown	sugar
	1	lb.	currants	3	/	4	lb.	suet	(chopped)
	1	lb.	sultanas	2	large	grated	apples
	1	lb	-	P	eel	Rind	and	juice	of	2	lemons	&	2
	2	cups	flour	oranges
	6	e	&gs	Spice	mixed	to	taste
	#	lb.	bread	crumbs	Few	drops	of	almond	essence
	Mix	with	old	beer	preference	Guinness.	Do	not	make	too	wet.
	Boil	810	hours.
	CREPE	SUSETTES
	cup	flour	4	level	tablespoons	sugar
	2	/	3	cup	of	milk	(carnation	Rind	of	^	lemon
	cream)	1	teaspoon	brandy
	2	eggs
	Beat	eggs	then	add	to	flour	and	sugar,	little	by	little,	to	make
	a	smooth	batter	gradually	adding	the	milk.
	116


SAUCE	FOR	CREPE	SUSETTES
	y	2	cup	of	icing	sugar	1	oz.	melted	butter
	Juice	and	rind	of	1	orange	1	teaspoon	curacao
	To	Serve	Fry	the	pancakes,	put	sauce	in	middle	and	roll	up.
	Pour	over	Liquer	Brandy	or	Curacao	and	light	just	before	serving.
	CROWN	TORTE
	1	tabls.	(1	envelope)	unflavour-	i/	3	cup	chopped	candied
	ed	gelatine	cherries
	%	cup	cold	water	y	2	teaspoon	vanilla
	y	2	cup	hot	orange	juice	2	stiff	-beaten	egg	whites
	y-i	cup	sugar	1	cup	heavy	cream	whipped
	%	cup	chopped	blanched	sliced,	toasted	almonds
	almonds
	1/3	cup	chopped	candied
	pineapple
	Soften	geatine	in	cold	water.	Dissolve	in	hot	orange	juice.	Add
	sugar.	Mix	well.	Chill	until	partly	set;	fold	in	blanched	almonds,
	pineapple,	cherries,	vanilla	and	stiff	egg	white's.	Carefully
	fold	in	whipped	cream.
	Put	fruit	filling	into	glass	dish.	Arrange	toasted	almonds	and
	maraschino	cherry	on	top.	Chill.	Makes	12	servings.
	DANISH	APPLE	CAKE
	(for	10	people)
	4	Ibs.	apples	y	4	Ib.	plain	rusks
	y	4	cup	sugar	Few	spoons	of	jam
	%	Ib.	butter
	Peel	apples	and	cook	to	a	fairly	firm	pulp	with	the	sugar.	Grate
	rusks,	or	pass	through	mincer.	Then	brown	lightly	in	the	butter
	until	golden	brown,	and	add	gradually	a	little	Jam.	Smear	cake
	tin	with	butter,	and	cover	lightly	with	bread	crumbs.	Place	half
	the	quantity	of	rusks	in	bottom	of	tin,	then	the	apple	pulp,	and
	cover	with	the	balance	of	rusk	crumbs.	Dot	with	small	pieces	of
	butter	and	bake	for	15	minutes	in	moderate	oven.	Turn	the	cake
	out	of	the	tin	and	serve	it	slightly	warm,	with	whipped	cream	(no
	sugar	in	cream).	The	apples	must	be	firm	and	good,	and	the	rusks
	of	fine	quality	to	ensure	success.
	117


DUTCH	FLUMMERY
	Put	into	a	saucepan	The	rind	and	juice	of	2	lemons
	6	ozs.	sugar	#	P	int	water,	%	pint	sherry
	*4	oz.	gelatine
	Stir	until	the	Gelatine	is	melted	and	leave	for	10	minutes.	Pour
	on	to	3	whisked	egg	yolks,	stirring	all	the	time.	Return	to	the
	cleansed	saucepan	and	thicken	over	fire.	Pour	into	mould,	or	glass
	dish.
	FRIED	RICE	CAKES
	y*	teacup	flour	2	teacups	boiled	rice
	y	2	teaspoon	salt	1	beaten	egg
	y*	teaspoon	baking	powder	4	tablespoon	milk
	Sift	flour	with	salt	and	baking	powder.	Add	remaining	ingre-
	dients.	Heat	a	greased	frying	pan,	and	drop	batter	on	to	it	by
	tablespoonfuls.	Fry	till	brown	below,	then	turn	and	brown	on	other
	side.	Serve	hot	with	bacon	or	sausages.	For	four	persons.
	FRUIT	MERINGUE	BASKETS
	Pinch	of	salt	3	egg	whites
	9	ozs.	castor	sugar	Peach	halves,	strawberries	or
	mangoes
	Beat	egg	whites	and	salt	until	stiff	and	add	the	sugar	gradually,
	beating	well.	Using	spoon,	make	a	round	flat	base	with	the	merin-
	gue	for	the	meringue	baskets	about	2	inches	in	diameter.	Using
	a	forcing	bag	and	rose	tube,	pipe	the	meringue	around	to	form	the
	sides.	Pipe	flat	rosette	lids	for	the	baskets.	Bake	in	a	slow	oven
	(275	F.	gas	or	325	F.	electric)	for	1%	hours.	Turn	heat	off	and
	allow	meringues	to	cool	in	oven.	Fill	with	custard	and	fruit	and
	top	with	lids.	Ice	cream	can	be	used	in	place	of	custard.
	GOLDEN	SOUFFLE
	2	heaped	tablespoons	plain	flour	Few	drops	of	almond	essence
	1	pint	milk	Pinch	of	salt
	2	eggs	1	tablespoon	sugar
	1	dessertspoon	grated	orange	1	teaspoon	grated	lemon	rind
	rind
	Blend	flour	smoothly	with	some	of	the	milk,	add	balance	of
	milk,	sugar,	-and	pinch	of	salt.	Stir	steadily	over	low	heat	until
	118


mixture	boils	and	thickens.	Continue	stirring	while	mixture	sim-
	mers	2	or	3	minutes.	Beat	with	wooden	spoon	while	mixture	cools
	slightly.	Fold	in	beaten	egg-yolks,	orange	and	lemon	rind,	and	al-
	mond	essence.	Lastly	fold	in	stiffly	beaten	egg-whites.	Turn	into
	deep	greased	ovenware	dish,	bake	in	hot	oven	(400	F)	25	to	30
	minutes.	Serve	immediately	with	golden	sauce.
	GOLDEN	SAUCE
	Half	cup	orange	juice	1	dessertspoon	honey
	1	tablespoon	lemon	juice	1	tablespoon	sugar
	1	dessertspoon	grated	orange	1	teaspoon	cornflour
	rind
	Blend	cornflour	with	orange	juice,	add	all	other	ingredients.	Stir
	until	boiling,	simmer	2	or	3	minutes.	Serve	hot	with	golden	souffle.
	INDIVIDUAL	STRAWBERRY	SHORTCAKES
	2	cups	flour	1	egg
	3	teaspoons	baking	powder	y?.	cup	water
	1	tablespoons	sugar	1	qt.	strawberries
	y*	teaspoon	salt	Whipped	cream
	4	tablespoons	shortening
	Sift	together	flour	baking	powder	sugar	and	salt,	and	shorten-
	ing	and	mix	thoroughly	with	steel	fork.	Add	water	to	beaten	egg
	and	add	slowly	to	make	soft	dough.	Roll	or	pat	out	with	hands	on
	flour	board	to	about	l	/i	inch	thick.	Cut	with	large	cutter,	dipped
	in	flour.	Bake	in	hot	oven	at	475	F.	from	10	to	12	minutes.	Split
	while	hot,	butter,	and	fill	with	crushed	strawberries	which	have
	been	slightly	sweetened.	Put	on	tops,	and	cover	with	strawberries
	and	whipped,	sweetened	cream.	Garnish	with	whole	berries.
	LEMON	COCONUT	CREAM	WHIP	AND	APPLE	SNOW
	3	eggs	and	2	yolks	3	ozs.	grated	coconut
	1	teacupful	sugar	3	tablespoonfuls	lemon	juice
	Separate	yolks	from	whites	of	three	eggs	into	two	bowls;	and
	two	extra	yolks	(the	whites	of	these	two	eggs	are	reserved	for	apple
	snow.)
	Beat	yolks	very	thoroughly,	then	gradually	work	in	first	sugar,
	then	coconut	and,	finally,	lemon	juice,	beating	vigorously	all	the
	time	until	ingredients	are	well	blended.
	119


LEMON	MERINGUE	PUDDING
	A	thick	slice	of	bread	1	lemon
	2	eggs	(large)	Sugar
	1	pint	of	milk
	Method:	Break	up	the	bread	into	the	milk	put	in	a	saucepan
	&	boil	until	soft	with	a	dessertspoonful	of	sugar.	Then	beat	up	the
	yolks	of	the	eggs	and	the	grated	rind	of	the	lemon.	Mix	these
	with	the	bread	&	beat	well	together.	Put	all	the	mixture	in	a	pie-
	dish	and	bake	about	20	minutes,	then	take	out	of	the	oven	and	leave
	to	cool.	Whisk	whites	of	the	eggs	with	2	tablespoonfuls	of	castor
	sugar	and	juice	of	one	lemon,	when	the	pudding	has	become	cool
	pour	the	whisked	mixture	on	the	top	of	the	pudding	and	return	to
	oven	to	brown	about	5	minutes.
	LEMON	SPONGE	PUDDING
	y^.	cup	sugar	1	cup	milk
	2	tablespoons	flour	2	tablespoons	lemon	juice
	y*	teaspoon	salt	2	teaspoons	grated	lemon	rind
	2	egg	yolks	2	egg	whites
	Mix	sugar,	flour	and	salt.	Beat	egg	yolks	slightly,	add	to	the
	milk,	then	add	lemon	juice	and	rind.	Beat	egg	whites	stiff,	and	fold
	in.	Pour	into	greased	baking	dish,	place	in	pan	of	hot	water,	and
	bake	in	moderate	oven	(350	F.)	about	45	minutes.	Serve	cold.
	PrlACAROON	TRD7LE.
	Take	6	large	Macaroons	crush,	place	in	glass	dish	and	soak
	with	Sherry	or	port.	Cover	with	Raspberry	Jam.
	Cook	3	pounds	of	apples,	with	sugar	and	vanilla,	and	when
	done,	cool	and	place	on	top	of	Macaroon	mixture.	Top	with	whip-
	ped	cream	or	custard.
	MOCHA	CREAM	CAKE
	Gelatine,	unflavoured,	1	envelope	Semi-sweet	chocolate	pieces,	6	oz.
	Cold	water,	y^	cup	package
	Sugar,	y	2	cup	Eggs,	3
	Salt,	%	teaspoon	Vanilla,	1	teaspoon
	Soluble	coffee,	1	tablespoon	Heavy	cream	1	cup	or	evaporated
	Milk,	3/	4	cup	or	half	evaporated	milk	2'	3	cup
	milk	and	half	water.	Ladyfingers,	12
	121


Soften	gelatine	in	cold	water.	If	you	are	using	evaporated
	milk	for	whipping	instead	of	heavy	cream,	pour	it	into	freezing
	tray	to	become	icy	cold.	Mean-while	combine	^	cup	of	the	sugar,
	the	salt	and	soluble	coffee	in	top	of	double	boiler.	Add	milk	and
	chocolate	pieces,	place	over	boiling	water,	stir	until	smooth.
	Separate	egg	yolks	from	whites.	Beat	yolks	slightly	with	fork.
	Add	chocolate	mixture	slowly,	stirring	rapidly.	Return	to	double
	boiler	and	cook	over	hot	(not	boiling)	water	until	thickened,	5	to
	7	minutes,	stirring	constantly.	Remove	from	heat,	add	vanilla,
	then	gelatine,	stir	until	dissolved,	cool	slightly.	Beat	egg	whites
	until	just	stiff,	add	remaining	%	cup	sugar	1	tablespoon	at	a	time,
	beat	well,	fold	in	chocolate	mixture.	Beat	cream	or	chilled
	evaporated	milk	until	stiff,	fold	into	chocolate	mixture.	Line
	bottom	of	2	quart	casserole	with	waxed	paper	and	pour	in	about
	1	cup	of	the	mixture.	Now	line	sides	of	casserole	with	split	lady-
	fingers	set	on	end,	fill	with	chocolate	mixture.	If	tips	of	ladyfingers
	come	above	chocolate	trim	them	off	and	place	on	top	with	remain-
	ing	split	ladyfingers.	Chill	for	3	or	4	hours	or	until	firm.	Turn
	out	on	serving	tray	looks	pretty	dressed	up	with	a	ruffle	of	whipped
	cream.	Makes	12	servings.
	MERINGUES	WITH	ORANGE	SAUCE
	Whites	7	eggs	beaten	until	light
	Add	gradually	l	a	/	s	cups	sugar	(icing)
	2	teaspoons	vinegar	or	lemon	juice
	3/4	teaspoon	vanilla
	Drop	by	spoonfuls	on	brown	paper.	Bake	one	hour	in	250	oven.
	Do	not	remove	from	paper	until	cool.	Makes	11	good	sized	ones.
	ORANGE	SAUCE
	Juice	and	rind	of	one	orange,	2	tablespoons	flour,	one	cup
	granulated	sugar,	3	egg	yolks.
	Mix	all	together	and	cook	in	double	boiler	until	thick.	Cool,
	add	1	cup	cream,	whipped.
	STRAWBERRY	PARTY	MOUSSE
	2	cups	crushed	strawberries	2	tablespoons	cold	water
	2	/	3	cup	granulated	sugar	2	cups	heavy	cream	whipped
	tablespoons	light	corn	syrup	y	2	cup	confect	sugar
	2	teaspoons	unfavoured	iy	2	cups	toasted	slivered
	gelatine	almonds
	1	teaspoon	vanilla
	122	-