Everyday Cookery : a Recipe Supplement to Woman's Hour Talks

Transcription

1 ublin Institute of Technology Pmphlets Publictions 1965 Everydy Cookery : Recipe Supplement to Womn's Hour Tlks Fred Cowell Fnny Crdock [et l.] Follow this nd dditionl works t: Prt of the Other Food Science Commons Recommended Cittion Cowell, Fred nd Crdock, Fnny [et l.], "Everydy Cookery : Recipe Supplement to Womn's Hour Tlks" (1965). Pmphlets This Other is brought to you for free nd open ccess by the Publictions t ARROW@IT. It hs been ccepted for inclusion in Pmphlets by n uthorized dministrtor of ARROW@IT. For more informtion, plese contct yvonne.desmond@dit.ie, rrow.dmin@dit.ie, brin.widdis@dit.ie. This work is licensed under Cretive Commons Attribution- Noncommercil-Shre Alike 3.0 License

2 ooejc 31 Culinry History Pmphlets I... Everyuy 0 n Cookery 11 H recipe supplement to H H WOMAN'S HOUR H H tlks H H FREA COWELL H FANNY CRAOCK 0 H MURIEL OWNES H H PAULINE CHAMONT H H RUTH MORGAN H 0 KATIE STEWART * II BBC PUBLICATIONS II ONE SHILLING HooooocoooooH

3 MEAT Csseroles by Fred Cowell, Pn'ncipl of Good Housekeeping Institute CASSEROLE BEEF AN TOMATOES You will need: I! lb. stewing or brising stek; slt; pepper; 2level tblespoons plin flour; It lb. tomtoes; 2 sticks of celery; I medium onion; I oz. lrd or dripping; I tblespoon Worcestershire suce; t pint stock (mke with bouillon cube if wished). Method: Set oven to moderte het (350 deg. F., Mrk 4). Wipe nd trim stek, cut into even-sized pieces bout It in. squre nd seson with slt nd pepper. Toss pieces in the flour. Peel tomtoes by immersing in boiling wter, then in cold, when the skins cn be slipped off esily. Chop the celery. Slice onion finely. Melt ft in frying pn nd fry onion until golden. Add met to pn nd brown ll together. Add the Worcestershire suce nd stock nd bring to the boil, stirring ll the time. Plce in csserole nd dd the tomtoes nd the chopped celery. Cover nd cook in the centre of the oven for 2 hours. Mkes 4 servings. OXTAIL CASSEROLE You will need: I oxtil, jointed by the butcher; slt; pepper; z level tblespoons plin flour; 2 oz. lrd or dripping; 2 onions; 4 tomtoes; llb. crrots; 2 medium pottoes; I level tespoon Inixed dried herbs; l pint stock (mke with bouillon cube if wished) or wter. Method: Set oven to slow (325 deg. F., Mrk 2). Wsh oxtil, seson with slt nd pepper, then toss pieces in the flour. Melt ft in frying pn nd fry met until golden brown. Plce in csserole. Slice onions nd tomtoes, dice crrots nd pottoes. Add the onions to the frying pn nd sute until golden-brown, then dd to the csserole with the tomtoes, crrots nd pottoes. Add more slt nd pepper, nd the herbs. Pour on stock, cover nd cook in the centre of the oven for 4 hours. Mkes 4 servings. LANCASHIRE HOTPOT You will need: It-2 lb. best end of neck of mutton or lmb; t lb. onions; I lb. pottoes; slt nd pepper; bout! pint stock (mke with bouillon cube if wished); I oz. dripping. Method: Set oven to slow (325 deg. F., Mrk 2). Wipe the met nd divide into chops, removing ny excess ft. Slice the prepred onions nd pottoes. Put the 2

4 UBLIN INSTITUTE OF TECHNOLOGY ~ l ll llli ~ met mto the bottom ot csserole nd cover with lyer of onions nd then lyer of pottoes, sesoning ech lyer. Pour in enough stock to hlf-fill the csserole nd dot the pottoes with shvings of dripping. Cover nd cook in the centre of the oven for bout 3 hours. About 20 minutes before serving, remove the lid to brown the pottoes. Mkes 4 servings. There re severl different versions of this trditionl dish. Two lmbs' kidneys, skinned, well wshed nd cut smll, my be dded with the lmb, or the dish my be mde from stewing stek insted of lmb. Originlly oysters nd mushrooms were included. CHICKEN EVERGLAES You will need: 2 oz. butter; I level tblespoon oil; 4 chicken joints; 2 oz. lmonds; 4 slices cooked hm; I smll onion; I clove grlic; i lb. mushrooms; I smll pcket frozen pes; I rounded tblespoon plin flour; wine glss of white wine;! pint stock (mke with bouillon cube if wished) or wter; slt; pepper. Method: Set oven to moderte het (350 deg. F., Mrk 4). Het the butter nd oil in frying pn, then fry the chicken joints for bout 5 minutes until golden brown. Menwhile, blnch the lmonds by plunging in boiling wter, when the skins will slip off esily. Chop lmonds nd set side. Put the chicken joints in the csserole nd cover ech joint with slice of hm. Chop onion finely, crush grlic, wsh nd slice mushrooms. Fry them ll gently in the remining oil nd butter for bout 5 minutes, without browning. Add to the csserole with the pes, frozen or thwed. Stir the flour into the ft remining in the pn. Cook gently for 2-3 minutes, stirring ll the time, then grdully stir in the wine nd stock. Bring to the boil, stirring, until the suce thickens. Add sesoning nd pour suce over the chicken joints. Add the lmonds, cover nd cook in centre of oven for bout I hour, or until chicken joints re tender. Mkes 4 servings. Stek nd Kidney by Muriel ownes, Co-Pn'ncipl of Cordon Bleu Cookery School STEAK AN KINEY PIE You will need: I! lb. stewing beef such s sticking or skirt of beef;! lb. ox kidney; I rounded tblespoon flour, sesoned with slt nd pepper; I smll onion; I rounded dessertspoon chopped prsley; H pint stock or wter. Flky pstry: 3 oz. butter; 3 oz. lrd;! lb. plin flour;! tespoonful slt; beten egg for glzing. Alterntively, use 1 pcket frozen puff pstry. 3

5 Stek nd Kidney ( contd.) Method: Set oven to moderte het (350 deg. F., Mrk 4). Cut stek nd kidney into t inch cubes nd toss in the sesoned flour. Chop onion very finely. Plce met in lrge shllow csserole with well-fitting lid, lyering it with the onion nd prsley. Pour over the stock, cover nd cook in the centre of the oven for If hours. When the met is tender, tip into pie dish nd llow to cool quickly. The met my be cooked erly in the dy or even the dy before, but when tender it must be cooled s quickly s possible, nd must be quite cold before the pstry is put on the dish. To mke pie: Set oven to hot (425 deg. F., Mrk 7). Mke flky pstry, roll out; cut nrrow strip to cover edge of pie dish, pressing it down well, nd ly the rest of pstry over the met in the dish. Trim round the edge nd 'knock up' with the bck of knife. Pinch lightly on the edge to decorte, nd finish with pstry leves. Mke hole in the centre with the point of knife nd brush with beten egg mixed with lrge pinch of slt. Bke in centre of oven for 20 to 30 minutes. Mkes 6 servings. STEAK AN KINEY PUING You will need: It lb. best stewing stek; t lb. ox kidney; slt; pepper; 2 rounded tblespoons flour; I dessertspoon finely chopped mixed herbs; I smll onion. Suet crust:! lb. self-rising flour; 7-8 oz. suet; bout! pint cold wter to mix. Method: Cut stek nd kidney into t inch cubes nd seson with slt nd pepper. Toss met in the flour with the mixed herbs. Chop onion finely. Prepre the suet crust: Sift the flour with pinch of slt into mixing bowl. If using fresh butcher's suet, wsh, remove ny skin nd chop very finely, using litde of the mesured flour to prevent sticking. Stir the suet into the flour nd mix to firm dough with the cold wter. Turn on to floured bord nd kned lightly until smooth. Grese 7-inch pudding bsin well. Tke two-thirds of the pstry, roll out to bout I inch thick, nd use to line the bsin, pressing to fit. Fill the bsin with the prepred met nd pour in enough cold wter to fill the bsin to twothirds full. Roll out the rest of the pstry nd use it to cover the top of the bsin. Pinch well round the edge nd trim off netly. Hve redy piece of clen linen cloth, dip in boiling wter nd wring out. Flour the surfce, mke n inch plet in the centre to llow for rising, nd ly over the pudding. Tie round nd then knot the four comers of the cloth over the top. Lower the bsin into lrge pn offst-boiling wter nd boil stedily for 3 to 4 hours. Replenish with boiling wter when necessry. To serve, tke off the cloth nd pin folded npkin round the bsin. Tke to the tble with jug of boiling wter. When the pudding is cut, some wter is poured in to ugment the grvy. Mkes 6 servings. 4

6 BATTERS by Ktie Stewrt, Cookery Editor of WoMAN's MIRROR BASIC BATTER You will need: 4 oz. plin flour;! level tespoon slt; I egg; l pint milk. Method: To mke the btter, sieve the flour nd slt into bowl nd hollow out well in the centre. Crck the egg into the well nd dd bout one-third of the milk. Using wooden spoon, bet the egg nd milk, grdully drwing in the flour from round the edges. Work from the centre of the bowl to the sides nd mix to smooth btter. Add the reminder of the liquid grdully, stirring ll the time. Bet well for few minutes until thoroughly erted. Then cover the bowl with cloth nd leve to stnd for I hour before using. TO MAKE PANCAKES Prepre the bsic btter nd pour into jug so tht it is esier to mesure when cooking the pnckes. Melt 2-3 oz. white ft in smll sucepn. Pour little of the hot ft into smll frying pn or pncke pn nd het until it is smoking hot. Swirl the ft round sides of pn nd pour off the surplus bck into the smll pn of ft. Quickly pour bout 2 tblespoons btter into the frying pn nd tilt the pn so tht the btter covers the whole of the pn bse. Cook until the underside is golden brown, then turn or toss over nd cook the other side. Serve pnckes immeditely they re mde: sprinkle with lemon juice nd sugr, roll up nd serve hot. Or, to keep the first pnckes hot while the rest re being cooked, plce ech one s it is mde on plte, on top of sucepn of boiling wter. Build up the stck of pnckes nd cover with nother plte. on't roll them up, just ly them flt, nd when they re ll cooked sprinkle ech one with sugr nd lemon juice nd roll up before serving. Mkes bout 8 pnckes. SAVOURY PANCAKES Mke pncke mixture nd while it is stnding mke the svoury filling: Prepre l pint white suce by melting I oz. butter or tble mrgrine in sucepn, dding I rounded tblespoon (I oz.) plin flour nd mixing well. Remove from het, mix in l pint milk nd seson with slt nd pepper. Return to het nd bring to boil, stirring constntly. Fold in one of the following fillings: 6-8 oz. white fish, cooked in pn of slted wter, skinned nd flked; juice of!lemon; or ny prepred shell fish, such s pcket of frozen prwns; juice of!lemon; or 6 oz. cooked met or chicken, diced; 2 oz. cooked mushrooms, sliced. Cook the pnckes, het the suce, with its dditions, thoroughly, nd spoon mixture into the cooked pnckes. Roll up the pnckes nd pck into hot serving dish. Cover with little extr suce or with grted cheese nd het under the grill until bubbling hot. 5

7 Btters ( contd.) YORKSHIRE PUING- TO SERVE WITH ROAST BEEF Prepre the bsic btter mixture (s on previous pge), replcing one-third of the milk in the recipe with wter, nd set the btter to stnd for n hour or more. While the btter is stnding, pre-het the oven to modertely hot (425 deg. F., Mrk 7). To mke one whole pudding plce I oz. dripping or lrd in rosting tin bout 8 by Ioinches in size. Set in the top of the oven for few minutes until smoking hot. Quickly pour in the btter, replce in the top of the oven nd cook for bout 40 minutes. If mking individul puddings in specil tin, hlve bsic quntities nd cook for bout 20 minutes. Mkes 4-6 servings. TOA-IN-THE-HOLE You will need: I oz. lrd or dripping; 6-8 smll susges. For the btter: 8 oz. plin flour;! level tespoon slt; 2 eggs; I pint milk. Method: Prepre the btter ccording to bsic directions on previous pge. Pre-het the oven to modertely hot (400 deg. F., Mrk 6). Arrnge the susges with the ft in n oven-proof dish or rosting tin. Plce in the oven nd het through until ft is very hot (bout 4 minutes). Quickly pour the btter over the susges, return to the oven nd bke just bove the centre for minutes or until risen nd crisp. Note: Stek or chops my be used in plce of susges, but llow 4o-45 minutes cooking time. COATING BATTERS The preprtion of this type of btter is the sme s the bsic btter on previous pge, except tht less liquid is used. The btter my be used to cot fish, met or fruit, which re then fried in hot deep ft. Prepre the btter, using 4 oz. plin flour; pinch of slt; I egg;! pint milk. Follow the bsic directions, then use s follows: Luncheon met fritters: Prepre the bsic coting btter. Open I2 oz. tin of pork luncheon met nd cut into 8 slices. Het pn of deep frying oil - guide to when the ft is sufficiently hot is when smll ripples pper to be running over the bse of the pn. ip the slices of met first in the btter, then lower gently into the hot ft. Fry bout 4 fritters t time. When golden brown on both sides, drin nd serve hot with thick grvy or svoury brown suce. Fruit fritters: These re mde in exctly the sme wy s the luncheon met fritters. Bnns cut in hlf lengthwise, pple or per slices, pinepple rings - ll these mke delicious fritters. Mke sure they re quite dry, then dip the fruit in the btter, nd fry until golden brown. rin nd serve sprinkled with sugr nd with hot jm suce if wished. Bred nd jm fritters: Prepre sndwiches of bred, butter nd jm. Cot in btter nd fry until golden brown. rin, toss in cstor sugr nd serve hot. 6

8 OMELETTES SAVOURY OMELETTE- BASIC RECIPE You will need: 2lrge eggs; slt; pepper; 2 tespoons cold wter; I oz. butter for frying. Method: Brek eggs into mixing bsin. Seson with slt nd pepper nd dd the wter. Mix thoroughly with fork, but do not whisk. If not being used immeditely, the mixture my be left to stnd for n hour or so. Het the butter in smll frying pn nd dd the omelette mixture. Tip the pn so tht the mixture covers the whole of the bse. Using fork, stir quickly until mixture is beginning to thicken, then stop stirring nd llow the underside to brown. Loosen edges nd tilt the pn, sliding the omelette to the fr side. Fold in opposite edges to the centre, turn out on to hot plte nd serve t once. Mkes one individul serving. VARIATIONS Cheese: Grte 2 oz. Cheddr or Prmesn cheese, dd most to the bsic mixture nd reserve little for topping. Herbs: Add to the bsic mixture bout I tespoon freshly-chopped prsley or bout l level tespoon of mixed dried herbs. Bcon: Chop up two rshers of bcon nd smll piece of onion. Fry gently in l oz. butter until bcon is cooked nd onion is soft. rin nd dd to the bsic mixture. JAM ESSERT OMELETTE You will need (for n omelette for one): 2 egg yolks; 2 level tespoons cstor sugr; 2 egg whites; knob of butter for frying; icing sugr. For the filling: I-2 tblespoons wrmed red im. Pre-het your oven to moderte (350 deg. F., Mrk 4). Lightly whisk together the egg yolks nd sugr in bsin set over pn of hot, not boiling, wter until light nd cremy. Remove the bsin from the het. Whisk the egg whites until stiff, nd fold into the egg mixture. Het the knob of butter in 6-7 in. omelette pn until bubbling hot. Add ll the omelette mixture t once nd spred evenly over the pn. Cook gently over moderte het for I or 2 minutes - long enough to llow the underside to brown little. Then plce the pn in the centre of the heted oven nd bke for 8-Io minutes, or until the omelette hs risen nd is firm to the touch. Remove from the het, spred with the wrmed jm nd fold the omelette in hlf. Turn out, dust with icing sugr nd serve immeditely. 7

9 CAKES by Ruth Morgn, Cookery Editor of WoMAN Rubbing-in Method COUNTRY CAKE You will need: I lb. plin flour; 2level tespoons bking powder; 2level tespoons mixed spice; pinch grted nutmeg; 6 oz. butter or mrgrine; grted rind of!lemon; I2 oz. clened, stoned risins;!lb. clened currnts;! lb. chopped mixed peel; 6 oz. soft brown sugr; 2 eggs;! pint milk; 2 tblespoons golden syrup; pproximtely i pint dry stout to mix. Method: Set the oven to slow (325 deg. F., Mrk 2). Grese nd line 9-inch cke tin. Sieve the flour, bking powder, mixed spice nd nutmeg into mixing bowl. Rub in ft with the fingertips until the mixture resembles fine bredcrumbs. Add the lemon rind, risins, currnts, mixed peel nd sugr. Mke well in the centre nd dd the beten eggs, milk nd syrup; mix well. Stir in enough stout to mke the mixture firly stiff dropping consistency. Turn into the prepred cke tin. Bke in centre of the oven for 2 hours, or until firm to the touch. Note: If dried fruit needs to be clened, see method under Rich Fruit Cke. Creming Method BASIC VICTORIA SANWICH You will need: 6 oz. butter or tble mrgrine; 6 oz. cstor sugr; few drops vnill essence; 3 lrge eggs; 6 oz. self-rising flour; pinch of slt; I to 2 tblespoons hot wter. Method: Grese nd line the bses of two 7-inch or 8-inch sndwich tins with gresed greseproofpper. Set oven to moderte (350 deg. F., Mrk 4). Crem ft nd sugr together until relly light nd fluffy; dd vnill essence. Lightly whisk eggs nd grdully bet into cremed mixture. Gently fold in sifted flour nd slt. Add hot wter nd mix to soft dropping consistency. ivide mixture between prepred tins nd smooth over tops with knife. Bke in the centre of the oven for minutes, until golden brown nd springy to touch. Turn out nd cool on wire rck. Vritions: Chocolte: Substitute If oz. sifted coco for I oz. of the self-rising flour. Coffee: Add I tblespoon coffee essence insted of the hot wter. Almond: Use 2-3 drops lmond essence insted of vnill nd dd I oz. ground lmonds with the flour.. Lemon: Add the finely grted rind of I lemon insted of the vnill essence, nd I tblespoon lemon juice insted of wter. Or use ornge rind nd juice. 8

10 Chocolte chip: Add 2 oz. chocolte chips when you dd the self-rising flour. Ginger: Sift 2 level tespoons ground ginger together with the flour, nd if liked stir in 2 oz. chopped crystllized ginger together with wter. Wlnut: Stir in 2 oz. very finely chopped wlnuts fter the flour. RICH FRUIT CAKE (CHRISTMAS CAKE OR BIRTHAY CAKE) You will need: I lb. currnts; I lb. sultns; 3 oz. stoned risins; I lb. plin flour;!level tespoon slt; I level tespoon ech ground nutmeg nd mixed spice;! lb. butter or mrgrine;! lb. soft brown sugr; grted rind I ornge nd I lemon; 6 eggs; I tblespoon blck trecle; 3 oz. stoned dtes; 3 oz. glce cherries; 3 oz. mixed peel; 3 oz. shelled wlnuts; 3 to 4 tblespoons milk or sherry or brndy. Method: Wsh nd pick over dried fruit. rin well, then turn into shllow bking tin nd put into very slow oven to dry thoroughly. Grese 9-inch cke tin nd line with double thickness of gresed greseproof pper, Set oven to very slow (300 deg. F., Mrk I). Sift flour with slt, nutmeg nd mixed spice. In nother bowl, crem the butter or mrgrine with the brown sugr nd grted rind until light nd fluffy. Add the eggs one t time, beting mixture well fter ech ddition. Stir in hlf the sifted flour mixture nd the trecle. Chop the dtes, glce cherries, mixed peel nd the wlnuts nd dd to the cremed mixture with the clened dried fruits. Fold in remining flour, nd then the milk or sherry or brndy, nd mix well. Turn into prepred tin, smooth top nd hollow centre slighdy. Plce on shelf below centre of the oven nd cook for 5! hours, or until cooked through. Cool in tin for Io-I5 minutes, then tum out nd remove pper. Bking Tips TESTING WHEN A CAKE IS COOKE Smll ckes nd Victori sndwich: Press the top lightly with the finger nd it will spring bck if the cke is cooked. The cke will lso hve shrunk wy from the sides of the tin litde. Lrge ckes: Press the cke lighdy with finger in the centre of the top while still in the oven. The surfce should be firm if the cke is cooked but will still be soft if the cke needs further cooking. If you re still in doubt insert wrm skewer or fine steel knitting needle nd if it comes out clen without ny uncooked cke sticking to it, the cke is done. TURNING OUT CAKES Leve plin ckes 2-3 minutes nd rich ckes Io-I5 minutes to cool in the tin before turning out. If the cke sticks nd refuses to leve the tin, plce the tin on top of dmp cloth for few minutes nd you will generlly find tht it will then turn out successfully. After the cooling period, turn cke onto wire rck nd leve until cold. 9

11 HOT PUINGS by Puline Chmont STEAME RICH SPONGE PUING You will need: 4 oz. butter or mrgrine; 4 oz. cstor sugr; few drops vnill essence; 2 eggs; 4 oz. self-rising flour; little milk to mix. Method: Crem ft nd sugr together until light nd fluffy. Add essence. Add I egg nd little flour, nd bet in. Add the other egg nd little more flour nd bet in. Finlly dd remining flour nd mix in gently. If mixture does not drop esily from the spoon dd little milk to slcken. Put into gresed I -pint bsin nd cover with gresed greseproof pper, or pudding cloth tied down firmly in sme wy s for stek nd kidney pudding, pge 4 Stem for 2 hours nd turn out. Serve with jm suce. Mkes 4 servings. Note: Smll driole moulds my be used insted of I -pint bsin. In this cse, stem for minutes only. VARIATIONS Lemon or ornge: Add grted rind of lemon or ornge to the cremed butter nd sugr. Chocolte: Add I oz. chocolte powder or t oz. coco to flour (there is no need to reduce flour). Ginger: Add 2 tespoons powdered ginger or 3 oz. preserved ginger, chopped very finely. Sultn: Cut down sugr to 2 oz. nd dd 4 oz. clened sultns. ELAWARE PUING You will need: For Suet Pstry: 8 oz. plin flour; 3 level tespoons bking powder; t tespoon slt; 4 oz. suet; bout i pint cold wter. For filling: 2 cooking pples; 2 oz. brown sugr; I oz. butter; juice nd rind oft lemon; I oz. currnts; I oz. cndied peel; I level tespoon mixed spice. Method: Grese If-pint bsin. To mke the pstry, sieve flour, bking powder nd slt together into bsin. Add the prepred shredded suet nd sufficient cold wter to mke soft dough. Roll out nd cut into grduted rounds (pproximtely 6) to fit the bsin. To mke the filling, peel, core nd roughly chop the pples nd dd sugr, butter in smll pieces, grted lemon rind, prepred fruit nd spice, nd the lemon juice. Fill the bsin with lternte lyers of suet pstry nd filling, ending with pstry. Cover with pudding cloth or double thickness of gresed greseproof pper (tied down firmly in sme wy s for Stek nd Kidney Pudding, pge 4). Or use foil. Stem for 2! hours. Serve with plin Clistrd suce, or for chnge serve with little lemon curd, or chopped preserved ginger nd ginger syrup. Mkes 4 to 6 servings. IO

12 SAUCES by Fnny Crdock WHAT IS A ROUX? Roux is the professionl kitchen term for mixture of equl quntities of flour nd ft - either butter, pork ft, clen dripping or poultry ft- blended over het. This is the bsis of ll thickened suces. BASIC WHITE SAUCE You will need: I oz. butter or other ft nd I oz. plin flour to ech! pint milk or stock. Method: issolve butter over low het nd dd flour. Stir until mixture forms smooth pste which leves sides nd bse of pn clenly. Cook for minimum two minutes to cook out the tste of the flour. This is the roux. Pour in pproximtely one-fifth of the quntity of chosen fluid. Allow to boil without stirring. Stir until mixture blends smoothly, bet vigorously nd dd ech remining quntity of fluid s described, beting well fter ech ddition. From simple bsic white suce you cn mke n endless vriety of sweet nd svoury suces. Svoury Suces: Prsley Suce: Slt, pepper, prsley stlks. Simmer with the stock or milk. Add fresh chopped prsley to suce when mde. Egg Suce: Add slt, pepper nd chopped hrd-boiled egg. Anclwvy Suce: Add nchovy puree nd pepper. Cheese Suce: Add slt, pepper nd grted hrd cheese (idelly, Prmesn). For Sweet White Suce dd sugr nd vnill pod to chosen liquids in seprte sucepn, bring to the boil slowly nd llow to cool to blood het. Then remove pod, wipe it nd store in glss jr for future use. Note: All the bove suces re improved by the ddition of smll quntity of double crem. TOMATO COULIS (This mixture cn be mde nd used, in smller quntities, or mde in the given quntities nd then bottled s for fruits.) You will need: 4 lb. ripe tomtoes; IO heds ech of trrgon nd thyme; I! oz. unchopped chives; 6 crushed grlic cloves; 8 tblespoons olive oil. Method: Rough cut the unskinned tomtoes. Plce in roomy pn with thyme, trrgon, chives, nd grlic. Cook slowly over very gentle het until juices run nd fruit wrinkles nd collpses. Rub through sieve. Return to pn. Add oil, rehet, stir well to ensure blnced blending, pour into smll bottling jrs. If bottling in sterilizer stnd one-third depth of bottle in cold wter, then rise to I96 deg. nd mintin t this temperture for 2 hours. Mkes pprox. I-I i pints. II

13 Suces (contd.) SAUCE SOUBISE You will need: I lb. onions; milk; I tecupful double crem (or substitute top-of-the-milk); slt nd pepper. Method: Slice peeled onions thinly. Plce in thick pn nd cover with milk. Simmer very gently over low het until onions re tender. Strin them nd rub through sieve. Menwhile return milk to pn nd simmer down to I gill (reduce to! gill if using top-of-the-milk insted of crem). Stir in onion puree, dd crem, rehet nd correct sesoning to tste with slt nd pepper. Mkes pprox. scnt t pint. Common Fults in Cke Mking Too dry Sunken in the middle Sunken in the middle with hevy ptch t the bse Sunken in the middle with sides tht cve in nd speckled top Sunken in the middle with gresy thick crust Sunken fruit Hole under top crust Crcks cross the top (Rich Fruit Cke) Hrd crust outside with dmp uncooked ptch in middle Possible cuses Bked too long Not enough liquid Too much rising gent Not enough ft Too much rising gent Too mny eggs Too hot or too cool n oven Too much liquid used in mixing Too much sugr Too much ft Too much liquid Wet fruit Syrupy fruit (cherries shou1d be wshed nd thoroughly dried before use) Too much rising gent Undercooked Moving cke in the oven before it is set Too smll tin Too hot n oven Too much rising gent plus not enough liquid Oven too hot Too much liquid dded to the mixture. Publislud by Tlu Brin"sh BrodctUti"'f Corportion, 35 Mrylebone High Strllt, London, W.1., IJIId print1d in E"'{lnd by Posh & Cross Ltd., Londort. (No. 6109/2) C Thl British BrodctUti"'f Corportion 1965