RGJ Cookery Book 1971

Page Buttered Prawns Celery and Apple Salad with Oranges Hot Grapefruit Stuffed Tomatoes Swiss Eggs Baked Egg and Haddock Rosy Fish Pies Minced Meat Loaf Naasi Goreng Pork Casserole Rouladen or Beef Olives Stuffed Flank Steak

1 2 3 4 5 6 7 8 9 10 11 12

Chicken Dishes Chicken and Mushroom Flan Chicken Colombo Chicken Curry Chicken Salad With a Difference Chilli Pepper Chicken Coq Au Vin

13 14 15 16-17 18 19

Chinese Dishes Crispy Noodles Crispy Pancake Rolls Prawns with Mixed Vegetables Sweet and Sour Pork Balls

20 21-22 23 24-25

Savoury and Vegetable Dishes Cheese and Mushroom Flan Cheese and Onion Flan Pease Pudding

26 27 28

Page Desserts Australian Cheese Cake Banana Caprice French Apple Tart Fruity Custard Tart Hazlenut Meringue Cake Lemon Cream Pie Mandarine Chartreuse Orange Snow Strawberry Mousse

29 30 31 32 33 34 35 36 37

Cakes and Pastries Apple and Mincemeat Jalousle Apple Eclaire Austrian Mocha Cake Boiled Fruit Cake Hot Fruity Muffins Yorkshire Ginger

******************

38 39 40 41 42 43

BUTTERED PRAWNS

Serves 4

Ingredients 12 ozs prawns 4 ozs butter 2 Shallots, finely chopped 1 teaspoonful curry powder or paprika pepper ½ teaspoonful ground mace ½ teaspoonful cayenne 1 tablespoonful tomato pure˜e A little black pepper Method 1. Saute (lightly fry) the shallots in half of the butter without colouring.

2. When the shallots are cooked, add spices and seasoning and, when blended, add remainder of the butter.

3.

Toss the prawns in the butter over heat for one minute.

4. Serve on hot buttered toast, or they can be potted and when cold topped with melted butter.

Dierdre Guy -1-

CELERY AND APPLY SALAD WITH ORANGES

Serves 4

(A delicious refreshing starter for a dinner party) Ingredients Ÿ lb celery (root celery or celeriac) ½ lb eating apples 3-4 tablespoonsful mayonnaise 2-3 tablespoonsful evaporated milk 2 oranges Fondor spice from Maggi 6 maraschino cherries Method 1. Shred celery and apples as for sauerkraut. Put immediately into the mayonnaise and blend with the milk.

2. Cut the oranges in half and scoop out the flesh. Mix a little of the juice into the salad.

3,

Season with the fondor spice.

4. Serve with the salad heaped into the orange halves.

Garnish with the Cherries.

Hiltegund Blaker

-2-

HOT GRAPEFRUIT

Serves 4

Ingredients 2 grapefruits 1 oz butter 1 tablespoon brown sugar Little mixed spice or sherry 4 glace cherries Method 1.

Halve the grapefruit and loosen the flesh from the skin.

2. Spread with butter and sugar. Sprinkle the spice or sherry over the halves.

3. Heat for 5 minutes under the grill or 10-12 minutes in a moderately hot oven.

Patricia Derwent

-3-

STUFFED TOMATOES

Serves 2-4

Ingredients 4 large tomatoes 4 rashers of bacon 1 medium onion ½ teaspoonful of thyme or parsley or mixed herbs Method 1.

Cut the tops off the tomatoes and remove the pulp.

2.

Peel and dice the onion and lightly fry.

3.

Dice the bacon and lightly fry.

4. Mix the onion, bacon and herbs together and place inside the tomatoes.

5. Dot the tomatoes with butter and place in a baking dish.

Cook for 15-20 minutes at Regulo 4.

6.

Serve with toast or rice.

Sheila Price -4-

SWISS EGGS

Serves 4

(A snack) Ingredients 4 eggs 4 ozs Cheshire cheese 1 oz butter 2 tablespoonsful cream or top of the milk Salt and pepper Method 1.

Grate 1 oz of cheese and cut the rest into thin slices.

2.

Spread the butter over the bottom of an ovenproof dish.

3.

Cover the bottom of the dish with the slices of cheese.

4. Break the eggs carefully on the top of the cheese, making sure not to break the yolks.

5. Season with salt and pepper, and sprinkle the grated cheese over the top.

6.

Bake for 15 minutes in a hot oven 450ËšF.

7.

Place under the grill to brown for a few minutes.

8.

Serve by itself or with baked beans.

Ann Banks -5-

BAKED EGG AND HADDOCK

Serves 4

Ingredients ½lb smoked haddock 1 gill double cream 4 fresh eggs black pepper Method 1.

Poach haddock in boiling, unsalted water and drain.

2. Flake the fish and mix with cream and freshly ground black pepper. Blend well.

3. Divide into 4 remekin dishes (individual ovenproof dishes). Break egg over the top of each and pour remaining cream around the sides, but not on top, of each yolk.

4.

Bake in a warm oven for 5-8 minutes and serve immediately.

Deirdre Guy -6-

ROSY FISH PIES

Serves 4

Ingredients Topping:

Filling:

2 lbs potatoes Milk Knob of butter Salt and pepper

2 standard eggs ¾ lb rock salmon or cod ½ pint milk 1 level teaspoon salt ¼ level teaspoon pepper 1 oz margarine 1 oz plain flour 1 8 oz can peeled tomatoes

Method 1. Cook peeled potatoes in boiling salted water until tender.

Drain and dry over a low heat. Mash with a little milk, butter, salt and pepper.

2. Hard boil eggs for 10 minutes, crack and leave to cool in cold water for a few minutes. Shell and dry on kitchen p-aper.

3. Wash fish, place in a saucepan with milk, salt and pepper.

Heat to just below boiling point, cover and cook for about 10 minutes. Drain, reserving milk. Remove bone and flake fish.

4. Melt margaring in a saucepan, add flour and cook over a low heat for 2 minutes. Gradually add milk from fish and bring to boil, stirring. Cook for 2 minutes. Drain can of tomatoes, add juice to sauce.

5. Roughly chop eggs and tomatoes, add to sauce with fish.

Add more seasoning if necessary. Reheat.

6. Prepare a moderate grill. Pour fish into 4 individual ovenproof dishes. Pile potatoe on top of each. Brown under grill.

-7-

Patricia Derwent

MINCED MEAT LOAF

Serves 4-6

Ingredients 1 lb minced beef 1 oz fresh breadcrumbs or rolled oats 1 level teaspoon salt ¼ level teaspoon pepper 1 small onion ¼ level teaspoon ground mace or nutmeg 4-8 tablespoons milk or stock, or 1 beaten egg Chopped fresh or dried herbs to taste Chopped garlic or garlic juice, if liked Fat for cooking Method 1. Heat the oven to 375˚F or 190˚C. 2. Peel and chop the onion and prepare herbs and garlic.

3. Fry the onion in a little fat.

4. Mix all ingredients together, working until smooth and add egg or liquid as required to make mixture hold together.

5. Turn onto floured board and, using floured hands, shape into a loaf about 2” deep.

6. Melt a little fat in roasting tin, add the loaf and cover with aluminium foil.

7. Bake, removing the foil for the last 10 minutes to allow the top of the loaf to brown.

8. For serving, cut into slices about ¾thick. Serve hot with gravy or tomato sauce and vegetables. Serve cold with pickles and salad.

Patricia Derwent -8-

NAASI GORENG (A Malayan dish)

Serves 4

Ingredients ½ lb diced beef 6 ozs sliced mushrooms 2 eggs ½ packet long grain rice Soy sauce 1 packet prawns (optional) 1 large onion sliced Method 1.

Cook rice as directed on packet, or until it is just soft.

2.

Beat eggs and cook like an omelette. Chop.

3. Fry onion for 3 minutes. Add mushrooms and beef and cook until tender.

4. Add chopped egg and rice. Mix together and fry until rice is well intergrated.

5.

Add soy sauce to taste, and prawns.

6. Serve straight from pan. Diced cucumber and soy sauce may be served with it.

Pamela Chatterton -9-

PORK CASSEROLE (A delicious recipe for a dinner party)

Serves 4

Ingredients 1½ lbs pork (hand or thick end of lean belly) 2-3 tablespoons of oil 1 onion ½ pint water or stock 1 x 15 oz can apricots 1 tablespoon soy sauce 1 x 4½ oz can pimentoes or red pepper 1 oz plain flour 1 green pepper 1 tablespoon vinegar 1 chicken stock cube (if no stock available) Salt and pepper Method 1. Cut pork into 1” cubes and trim the fat off.

2. Heat the oil. Peel and slice onion and fry until lightly brown. Remove.

3. Toss meat in seasoned flour and fry until brown all over.

4. Mix in any remaining flour, ½ pint water, onion, seeded and sliced green pepper, juice from apricots, vinegar, soy sauce and stock cube or stock.

5. Bring to the boil, stirring. Season to taste and cover.

6. Simmer gently for 1½-2 hours.

7. 15 minutes before the end of cooking time, add the apricots and the drained and sliced pimentoes.

Julph Miers - 10 -

ROULADEN or BEEF OLIVES

Serves 4

Ingredients 4 thin slices of topside or rouladen 4 onions 4 rashers of streaky bacon German or French mustard Salt and pepper Method 1. Spread each piece of meat with a thin layer of mustard.

2. Place thin slices of onion and cut bacon on top of layered mustard.

3. Season well with salt and pepper.

4. Roll each piece of meat and tie with cotton or secure with skewer. Fry in cooking fat until brown on all sides.

5. Remove from frying pan and place in a saucepan or casserole.

6. Add a little water to the meat. When this has almost evaporated, add more water.

7. Repeat this once or twice, then make up to the required amount of stock or gravy.

8. Simmer slowly until meat is tender. Remove cotton from rouladen and thicken gravy.

9. This dish can be prepared in advance and re-heated.

Dumplings, Yorkshire pudding and most kinds of vegetables go well with tyhe meat.

Christine Petra - 11 -

STUFFED FLANK STEAK

Serves 6

Ingredients 1¾-2 lbs steak 1 level tablespoon french or mild mustard 6 slices bread (2 days old) 2 level teaspoons mixed herbs ½ teaspoon salt ½ teaspoon black pepper 1 medium onion 1 small green pepper 2 ozs beef dripping 1 iz flour 1 lb tomatoes ½ pint water 1 level teaspoon Worcester sauce ½ lb mushrooms Method 1. Beat steak and spread one side with mustard.

2. Grate bread into crumbs and mix with herbs and seasoning.

3. Chop and fry onion in 1 oz dripping until tender and add to bread.

4. Spread onion mixture over mustard-spread side of the steak.

5. Roll up steak as for a swiss roll. Skewer and tie securely.

6. Coat with flour and brown in remaining dripping.

7. Add sliced tomatoes, water and Worcester sauce.

8. Cover and simmer for 1½-2 hours.

9. Add mushrooms and chopped pepper and cook for a further 15 minutes.

June O’Connor - 12 -

CHICKEN AND MUSHROOM FLAN

Serves 4

Ingredients Flan:

Basic Cream Sauce:

7� cooked pastry flan 4 ozs mushrooms 1 medium chopped onion 1 oz butter 6 ozs chopped cooked chicken Seasoning and parsley

1 oz butter 1 oz flour 1 small can Carnation milk

Method Sauce: 1. Melt butter in saucepan. Stir in flour and cook for a few minutes.

2. Remove from heat. Make up Carnation milk to 1 pint using water, stir into saucepan.

3. Return pan to heat and bring to the boil. Cook for a few minutes, stirring constantly.

Flan: 4. Slice mushrooms, saving a few for decoration. Lightly fry in butter with onion.

5. Stir into cream sauce and add chopped chicken and seasoning 6. Pour into warmed flan case. Decorate with mushrooms and parsley.

Pauline Kemp - 13 -

CHICKEN COLOMBO

Serves 4

Ingredients 1 onion 4 chicken joints 1 pint stock (from stock cubes) 2 level tavlespoons cornflour 2 bananas 1 oz cooking fat 1 level tablespoon curry powder 1 level tablespoon tomato ketchup Salt and pepper Method 1. Peel and chop onion. Melt cooking fat in large saucepan and fry onions for 5 minutes without browning.

2. Add chicken joints to saucepan and cook until brown.

Remove from heat.

3. Stir curry powder into remaining fat in the saucepan and cook for 3 minutes.

4. Add stock, ketchup, and seasoning, and bring to boil whilst stirring.

5. Return chicken to saucepan and simmer for 30 minutes.

6. Remove chicken and place on a warm dish.

7. Blend the cornflour with a little water and add slowly to saucepan. Cook until it thickens.

8. Pour sauce over chicken.

9. Peel bananas and cut in half lengthways. Add to chicken dish.

10. Heat dish and serve with boiled rice.

Maureen Deem - 14 -

CHICKEN CURRY

Serves 4-6

Ingredients 1 medium-sized chicken, cut into joints and dried 4 tablespoons flour 2 teaspoons salt 2 ozs butter 1 tablespoon oil 1 chopped onion 1 cooking apple, peeled and chopped 1 clove garlic 1 tablespoon curry powder ½ teaspoon ground ginger ½ teaspoon cinnamon 1 tablespoon sweet pickle ½ pint water ½ pint milk Method 1.

toss joints of chicken in seasoned flour.

2. Heat butter and oil together. Fry chicken until golden brown. Remove from pan.

3.

Add onion, apple and garlic to the pan and fry gently.

4. Stir in salt, curry powder, ginger, cinnamon, pickle, milk and water, and bring to the boil.

5.

Simmer slowly for 1½ hours in covered pan.

6. Serve with 12 ozs boiled rice, chopped onion, tomatoes, salted peanuts, ground coconut, chopped cucumbet etc.

Roberta Boddy - 15 -

CHICKEN SALAD WITH A DIFFERENCE Serves 6-8 (Very good for a summer buffet or dinner) Ingredients 1 boiled or roasted chicken 3-4 hard boiled eggs 2 celery hearts or fresh green peppers ½ lb grapes, white if possible 3 ozs blanched almonds, either salted or devilled French dressing, well flavoured with mustard Black pepper Sour Cream Dressing: 4 tablespoons sour cream 3 tablespoons vinegar or lemon juice 1 tablespoon sugar Salt and pepper Method 1. Carve the chicken, taking the meat off the bone, and cut into thin strips.

2. Seperate yolks and whites of hard boiled eggs. Wash and chop the whites.

3. Cut the celery into strips or seed, blanch and slice the green peppers.

4.

Pip and, if wished, peel the grapes.

5. Mix these ingredients in a bowl and toss them well in a good french dressing flavoured with mustard. (contd.......)

- 16 -

6. Pile onto a serving dish and garnish with the yolks of egg pressed through a sieve.

7. Sprinkle with black pepper and cover with the roughly chopped nuts.

8. Mix together all ingredients of sour cream dressing and serve with the chicken salad.

Judy Simmons

- 17 -

CHILLI PEPPER CHICKEN

Serves 6

Ingredients 1 packet chilli peppers 1 bottle cheap sherry 2-3 lbs chicken Method 1.

Fill a decanter or bottle with sherry and add the peppers.

2.

Leave for at least one week.

3. If required, dilute the sherry to taste. Cover the bottom of a suitable dish with sherry and place the chicken in it. Cover with foil and roast in the usual way.

Note The chilli sherry in the bottle or decanter can also be used to flavour sauces and stews. It is particularly tasty used in a white sauce to which pieces of left-over chicken have been added. The sherry lasts a long while provided that the bottle is stopped after use.

Sheila Parrott

- 18 -

COQ AU VIN (A simple chicken Casserole)

Serves 6

Ingredients 1 3lb oven ready chicken 4 oz rashers streaky bacon, rind removed 1 oz butter 4 small onions, peeled and sliced 4-6 ozs button mushrooms, stalks removed ½ pint cheap red wine Gravy thickening: ¾ oz butter ¾ oz flour Method 1. Prepare chicken and joint into 8 pieces.

2. Melt butter. Fry bacon and onions until they begin to colour, then remove.

3. Fry chicken in re-heated fat in pan until light brown.

4. Place chicken and juices in casserole. Add onions, bacon, mushrooms and seasoning. Pour the wine over.

5. Cover and cook in oven 350˚F (Regulo 4) for 1-1½ hours until tender.

6. Strain off liquor from casserole into a saucepan. Keep chicken hot.

7. Cream together butter and flour. Whisk into the liquor a little at a time over a low heat. Cook gently for 5 minutes.

Pour over chicken.

8. Return to oven for 15 minutes.

9. Serve with new potatoes.

Margaret Bannister - 19 -

CRISPY NOODLES

Serves 4-6

Ingredients 6 ozs ribbon noodles Oil or lard for deep frying Method 1. Cook the noodles in boiling salted water for 9 minutes, or as directed on the carton.

2.

Rinse with cold water and drain well.

3.

Heat a pan of oil or lard to 370ËšF, or until smoking hot.

4. Make noodles into coils using a spoon and fork. Place in a frying basket in the oil.

5. Fry for 2 minutes or until crisp and golden brown. Drain on kitchen paper and pile on to a dish.

Veronica Scott - 20 -

CRISPY PANCAKE ROLLS

Serves 4-6 (with other chinese dishes)

Ingredients 4 ozs plain flour 1 egg ½ pint water approx Oil or lard Filling: 1 medium onion 1 chicken joint 1 oz mushrooms 1 tablespoon cooking oil ½ level teaspoon salt ½ level teaspoon pepper ½ level castor sugar 1 teaspoon soy sauce 3 ozs bean sprouts Method 1. To make the batter, place the egg in a jug and make up to ½ pint with water. Mix the egg and water into the flour slowly until smooth. Leave to rest.

2. Peel and chop the onion. Discard the skin from the chicken joint. Cut off meat and dice.

3.

Wash and chop mushrooms.

4. Heat 1 tablespoon oil in a saucepan and gently fry the onion, chicken and mushroom for 3 minutes.

(Cont........)

- 21 -

5. Add sugar, bean sprouts, soy sauce and seasoning. Mix well and remove.

6. Cook 6 pancakes in 6� frying pan on one side only. Slide them on to a board, cooked side downwards.

7. Turn pancakes over. Spread the filling down the centres of the pancakes.

8. Brush the edges with the remaining batter. Fold edges in and roll up, taking care not to stretch them. Press edges together to form a seal.

9. Heat a pan of oil or lard. Place the rolls in a frying basket, lower gently into the pan and fry for 5 minutes until golden brown. Drain on kitchen paper.

10. Pile on to a hot dish and serve.

Veronica Scott

- 22 -

PRAWNS WITH MIXED VEGETABLES

Serves 4-6 (with other chinese dishes)

Ingredients 1 golden meat extract cube ½ pint boiling water 1 large carrot 3� piece of cucumber 1 10-ozs can water chestnuts 1-2 tablespoons cooking oil 3-4 teaspoons cornflour 1 level teaspoon sugar 1 tin bean sprouts 4 ozs or more peeled prawns Method 1.

Dissolce the meat cube in the boiling water.

2.

Peel the carrot and cut into strips lengthways.

3.

Cut the unpeeled cucumber into strips.

4.

Slice the water chestnuts.

5. Heat the oil in a saucepan and fry carrot, cucumber and chestnuts for 3 minutes without browning.

6. Stir in cornflour, stock and sugar. Bring to the boil, stirring. Cover and simmer for 3 minutes until the vegetables are soft.

7. Add the bean sprouts and prawns. Simmer for 3 minutes and serve.

Veronica Scott - 23 -

SWEET AND SOUR PORK BALLS

Serves 4-6 (with other dishes)

Ingredients Sauce: 1 medium onion ½ green pepper ½ oz margarine 2 rounded teaspoons cornflour 2 level tablespoons chutney 2 teaspoons soy sauce 3 level teaspoons tomato pure˜e 2 level teaspoons castor sugar 1 tablespoon vinegar ½ pint water Meat: 4-6 ozs lean pork Batter: 3 ozs self-raising flour ¼ pint water ½ standard egg ½ teaspoon cooking oil Oil or lard for deep fat frying Method 1.

Peel and slice the onion.

2. Discard seeds, core and white pith from green pepper and slice into strips - 24 (Cont......)

3. Fry onion in margarine in a saucepan for 3 minutes without browning.

4. Stir in cornflour, chutney, tomato pureËœe, soy sauce, sugar, vinegar, water and green pepper.

5. Bring to the boil, stirring. Cover and simmer for 10 minutes.

6. Cut pork into 1" cubes. Make batter as for crispy pancake rolls (page 21).

7. Heat oil or lard in a pan. Dip pork cubes in batter and fry for 5 minutes until crisp and brown.

8. Drain on kitchen paper. Pour sauce into a dish, arrange crispy pork on top and serve.

Note All the Chinese dishes go down well at a dinner or supper party. The sweet and sour pork should be served as soon as it is cooked, whereas the other dishes can be covered with foil to keep hot. Once it is all prepared, the actual cooking does not take long.

Veronica Scott

- 25 -

CHEESE AND MUSHROOM FLAN

Serves 4-6

Ingredients 1 7" cooked shortcrust pastry flan case 2 eggs 2½ ozs grated Cheddar cheese 2 ozs lean, cooked and diced bacon 4 ozs lightly-fried mushrooms ¼ pint milk 1 pinch cayenne pepper A little parsley Seasoning Method 1. Beat the eggs. Add 2 ozs cheese, bacon, most of the mushrooms (leave a few for decoration), milk and seasoning.

2. Fill the flan case. Sprinkle with the remaining cheese and bake for 20-25 minutes at 400˚F (Regulo 6).

3. When the flan is golden brown, remove from oven and garnish with the parsley and remaining mushrooms.

4.

Serve hot or cold.

Eileen Baines

- 26 -

CHEESE AND ONION FLAN

Serves 4

Ingredients 4 heaped tablespoons self-raising flour 3 tablespoons water 4 ozs margarine or butter 1 large egg 1 small onion 4 ozs grated cheese 6 ozs milk Seasoning Paprika and tomatoes (optional) Method 1.

Grease a 7" sponge or flan tin.

2. Use flour, butter or margarine and water to make up the shortcrust pastry.

3. Roll out pastry and line tin. Press against sides with a fork.

4. Beat eggs and milk in a bowl. Add finely-chopped onion and season well.

5. Pour the mixture into the pastry case and place diced tomatoes on top.

6. Bake in oven for ½ hour at Regulo 6. Use the middle of the oven.

7. Transfer to the top of the oven and leave for a few minutes until golden-brown.

Sandy Brooks - 27 -

PEASE PUDDING

Serves 2

Ingredients ½ lb split lentils Seasoning Bicorbonate of soda Knobs of butter Method 1.

Just cover the lentils with water and steep overnight.

2.

Rinse well and drain.

3. Place lentils in pan of cold water, add a pinch of salt and a pinch of bicarbonate of soda, and bring to the boil slowly.

4. When the lentils are soft, beat the mixture up until smooth.

5. Cover with knobs of butter and serve with boiled bacon and salad.

Brenda Fenwick - 28 -

AUSTRALIAN CHEESE CAKE ( A cheap dish )

Serves 6

Ingredients Flan base: 1 packet ginger biscuits crumbed or 2 cups biscuit crumbs ½ cup melted butter Fillings: 1 large packed Philadelphia cream cheese ½ tin sweetened condensed milk 3 ozs lemon juice 1 tin pineapple pieces for topping Method 1. Line a 7" flan tin with tin foil.

2. Melt butter, add to crumbs and mix well.

3. Press crumbs into flan tin.

4. Blend cream cheese until creamy and add lemon juice and condensed milk.

5. Beat gently until thick and add to biscuit-crumb base.

6. Leave in fridge.

7. Open tin of pineapple and drain off juice into a saucepan.

8. Heat juice and thicken with cornflour.

9. Add fruit to thickened juice, cool and add to top of flan.

Judy Simmons - 29 -

BANANA CAPRICE

Serves 4

Ingredients 4 ripe bananas 2 tablespoons lemon juice 2 tablespoons castor sugar 10 ozs fresh or tinned cream 2 ozs plain chocolate Sponge finger biscuits Method 1. Peel and thinly slice bananas. Place in a bowl and sprinkle with lemon juice and castor sugar.

2.

Turn bananas carefully to coat them.

3. Whip fresh cream or shake can of cream, open and stir into the pile of banana slices.

4.

Pile the mixture into individual dishes.

5.

Grate the chocolate and sprinkle over dessert.

6.

Serve with sponge fingers.

Mavis McTomney - 30 -

FRENCH APPLE TART ( Very popular with the men )

Serves 8

Ingredients Filling:

Pastry:

1 1 4 4

5 ozs plain flour ½ teaspoon salt 4 ozs butter 1 lightly beaten egg 2 tablespoons cold water

oz butter teaspoon cinnamon ozs soft brown sugar large cooking apples

Method 1. Grease a 9" sandwich tin and line the bottom with a circle of greased greaseproof paper.

2. Sprinkle the inside with cinnamon and brown sugar.

3. Peel, core and slice the apples as thinly as possible. Cover bottom of dish with overlapping circles of apple slices, pressing them down firmly. Fill tin with more layers of apple slices.

4. Top with the rest of the butter.

5. Make pastry crust, mixing ingredients with a fork as the dough will be very soft.

6. Roll out to a circle large enough to fit the dish and press lightly on top. Chill well before cooking.

7. Whilst still chilled, place in a very hot oven (450ËšF) and immediately reduce temperature to 375ËšF. Bake for 30-35 minutes.

8. Remove from oven and immediately invert on to a serving dish and remove greaseproof paper.

Polly Preston - 31 -

FRUITY CUSTARD TART

Serves 4-6

Ingredients 1 14oz can cherries, drained and stoned 1 7" cooked pastry case ž pint milk 2 tablespoons custard powder 1-2 tablespoons castor sugar Method 1. Arrange cherries in pastry case, reserving a few for decoration.

2. Mix custard powder and sugar together with a little of the milk.

3. Bring the rest of the milk to boiling point and pour onto the paste, stirring well.

4.

Return to saucepan and cook over low heat until thick.

5.

Pour over cherries and decorate with the reserved ones.

6.

Serve hot or cold.

Note Fresh cherries can be used instead of canned ones.

Jean Burns

- 32 -

HAZELNUT MERINGUE CAKE

Serves 6-8

First Prize: Wives Club Dessert Competition 1971 Ingredients 6 ozs shelled hazelnuts or 160 gms ground hazelnuts 6 egg whites 12 ozs castor sugar ¾ teaspoon vinegar 3 drops vanilla essence ½ litre thick cream ½ lb raspberries or peaches 1 tablespoon icing sugar Method 1. Mix egg whites to a foam.

2. Add castor sugar a tablespoonful at a time, beating continually until very stiff.

3. Whisk-in vinegar and vanilla.

4. Fold-in ground nuts with metal spoon.

5. Line 2 or 3 12" tins with bakewell paper or foil.

6. Spread meringue mixture evenly into tins.

7. Bake in moderate oven (Regulo 5) for 30-40 minutes.

8. When cool, fill with whipped cream and raspberries or peaches arranged in layers.

9. Dust top with icing sugar.

Dierdre Guy

- 33 -

LEMON CREAM PIE

Serves 4

Second Prize: Wives Club Dessert Competition 1971 Ingredients ½ lemon jelly 1 small tin evaporated milk Grated rind and juice of ½ lemon Biscuit-crumb pastry base (6 ozs sweet wholemeal biscuits, 3 ozs melted butter) Method 1. Place biscuits between folded greaseproof paper and crush with rolling pin.

2.

Put into a basin and add melted butter. Mix well.

3. Line a dish with tin foil and press crumb base into case.

Leave until firm.

4.

Dissolve jelly in ¼ pint of hot water and leave to cook.

5. When cold, whisk-in evaporated milk, rind and juice of lemon and pour into pie case.

6.

When set, decorate as desired.

Valerie Townsend - 34 -

MANDARINE CHARTREUSE

Serves 4-6

Third Prize: Wives Club Dessert Competition 1971 Ingredients ½ pint orange jelly (to set fruit in base of tin) 6-8 mandarine oranges ½-¾ oz gelatine ½ pint mandarine juice or orange jelly ½ pint evaporated milk 2 ozs castor sugar Lemon juice Chopped jelly, cream, glace˜ cherries to decorate Method 1. Put layer of jelly into bottom of a 6" cake tin and allow to set.

2. Peel the fruit and divide into segments. Remove pips if necessary.

3. Dip each segment into liquid jelly and decorate the bottom of the mould.

4. Cover with another layer of jelly and leave to set.

5. Dissolve the gelatine in the fruit juice or ¼ pint liquid orange jelly. Leave to cool.

6. Whip evaporated milk until quite stiff. Add sugar, a few drops of lemon juice, dissolved gelatine and whip until almost set.

7. Pour the mixture into the prepared cake tin and allow to set firmly.

8. Turn out on to a dish and decorate with chopped jelly, cream and glace˜ cherries.

Jean Burns - 35 -

ORANGE SNOW

Serves 4

Ingredients ¾ oz gelatine ½ pint boiling water 3 ozs sugar 3 tablespoons lemon juice ¼ pint orange juice 3 egg whites Slices of orange as decoration Method 1.

Dissolve the gelatine in boiling water and add sugar.

2. Pour in the strained fruit juices and leave to cool, but do not allow to set.

3. Whisk until light and fluffy. Fold in the stiffly beaten egg whites.

4. Put the mixture into individual glasses and decorate with skinned orange slices.

5.

The mixture may be poured into a mold, if preferred.

Jean Burns - 36 -

STRAWBERRY MOUSSE

Serves 4-6

Ingredients 1 large can strawberries ½ pint water 1 packet strawberry jelly ½ pint double cream 2 egg whites Method 1.

Save 4 strawberries and some cream for decoration.

2.

Strain off the juice from the strawberries.

3. Bring juice and water to the boil in a pan. Stir in the jelly until dissolved.

4.

Leave to cool, but do not allow to set.

5. When jelly is cold, whip cream until still and fold into the jelly.

6. Beat egg whites until stiff and fold into the jelly and cream mixture.

7. Chop the strawberries and stir them in. Place the mixture in a serving dish.

8.

Decorate with cream and strawberries.

Note Use about ½-¾ pint of juice and water for the jelly;ie, a little less than you would use to make a jelly on its own.

- 37 -

Ann Conway

APPLE AND MINCEMEAT JALOUSLE

Serves 4-6

Ingredients 12 oz packet of frozen puff pastry 4-6 ozs mincemeat 1 large apple, thinly sliced 1 tablespoon sugar 2 teaspoons rum or brandy Method 1. Roll out pastry to oblong strip about 6" wide and 18" long.

2. Cut in half, making 2 9" strips.

3. Flour one strip lightly and fold in half lengthways.

4. Cut a series of slits through the folded edge to within 1" of trimmed edge.

5. Place plain strip on wetted baking tray.

6. Spread with mincemeat to within 1" of border.

7. Arrange sliced apple on top and sprinkle with sugar and brandy or rum.

8. Damp edges of pastry all round.

9. Open out slashed strip and place on top of filling. Seal edges all round.

10. Brush top with milk or egg yolk for glaze. Sprinkle with sugar.

11. Bake in hot oven for 25-30 minutes.

12. When cool, dredge with icing sugar.

Dierdre Guy - 38 -

APPLE ECLAIRS

16 Eclairs

Ingredients 3 ozs plain or self-raising flour Âź pint water Pinch of salt 1 oz butter or margarine 2 whole eggs, or yolk of 1 egg Stewed apples Method 1. Heat water, butter or margarine and salt in a saucepan until fat has melted. Stir in flour. Return pan to a low heat and cook gently.

2. Stir the mixture until it is dry enough to form a ball and leave the pan clean.

3. Remove the pan from the heat and gradually add the beaten egg yolks.

4. Beat the mixture thoroughly whilst adding the egg, until smooth. (The more elastic the mixture, the lighter the eclairs).

5. Grease individual patty tins or a baking tray.

6. Place heaped teaspoons of mixture on to patty tins or baking tray (leave room between eclairs for expansion).

7. Bake uncovered in a hot oven for 20-25 minutes at 450ËšF (Regulo 7). Leave to cool when cooked.

8. Cut the eclairs in half and fill with the stewed apple.

Replace tops, pile on to a dish and serve immediately with custard or cream.

9. The empty eclair cases can be made the day before use and warmed in the oven prior to filling.

Barbara Mann - 39 -

AUSTRIAN MOCHA CAKE

Serves 4-6

Ingredienrs 6 ozs butter or margarine 6 ozs castor sugar 5 ozs flour 1 oz cocoa 3 eggs Pinch of salt ½ pint strong black coffee with sugar, rum or brandy to taste ½ pint whipped cream 1-2 drops vanilla essence Method 1. Cream the butter in a bowl. Add sugar and cream again until light and fluffy.

2.

Beat in the eggs a little at a time.

3.

Fold in the sifted flour, and salt, with a metal spoon.

4.

Turn the mixture into a prepared greased 8" cake tin.

5.

Bake for about 25 minutes at 375˚F (Regulo 5).

6.

When cooked, remove from oven and leave to cool.

7. When cold, soak the cake in sweetened coffee, flavoured with rum or brandy.

8.

Coat with cream and decorate as desired.

Sheila Parrott - 40 -

BOILED FRUIT CAKE

Serves 6-8

(Very economical and has never failed) Ingredients 1-1½ lbs mixed dried fruit ½ teaspoon mixed spice ½ lb butter ¾ cup brown sugar 1 teaspoon bicarbonate of soda 1 egg 1¾ cups water 2 cups self raising flour Pinch of salt Method 1. Place the fruit, spice, butter, sugar, bicarbonate and 1 cup of water in a saucepan and bring to the boil. Make sure the butter has melted and remove from heat. Allow to cool.

2.

Grease or line an 8" cake tin with foil.

3.

Add the egg, flour, salt and ¾ cup of water. Mix well.

4. Place mixture in cake tin and bake in a moderate oven for 1½ hours.

Judy Simmons - 41 -

HOT FRUITY MUFFINS

8-12 Muffins

Ingredients 8 ozs flour 3 level teaspoons baking powder ½ level teaspoon mixed spice 2 ozs cooking fat 1 oz margarine 2 ozs sultanas 1 oz sugar 1 egg 1 medium cooking apple Method 1.

Sieve together the flour, baking powder and spice.

2. Rub in fats. Add sugar and sultanas and mix to a soft dough with egg and peeled, grated apple.

3. Turn on to a floured board and knead quickly. Roll out to ½ thick.

4. Cut into 2 inch circles and place on a well-greased tray.

Cook in a hot oven 425-450˚F (Regulo 6-7) for 15 minutes.

5. Split open and butter. Sprinkle with brown sugar. Serve hot.

Eileen Baines - 42 -

YORKSHIRE GINGER ( A soft sticky Gingerbread which never collapses ) Ingredients 2 1 3 2 1 1 1 1

cups plain or self-raising flour cup castor sugar tablespoons syrup teaspoons ground ginger cup milk egg oz butter teaspoon bicarbonate of soda

Method 1. Rub butter into flour. Add sugar and ginger and mix thoroughly.

2. Beat the egg. Add to the mixture with milk and syrup.

Beat well.

3. Mix bicarbonate with a teaspoon of hot water. Add to mixture and mix.

4. Pour the mixture into a meat tin lined with tin foil (8" square).

5.

Bake for 1 hour at 300ËšF or Regulo 2.

6.

Cover for the last 10 minutes of cooking.

Sue Spalding - 43 -