Proceed as in recipe for Savoury Omelet, but substitute a dessertspoon castor sugar for the onion and parsley. When set, put warm jam in the middle. Fold over and serve.
Use the ingredients given, and proceed exactly the same as for egg curry. But in place of eggs, take 1 breakfastcup of cold cooked German lentils (see recipe for cooking lentils). Use also 2 teacups water in place of the 1, and only 3/4 oz. butter or nutter.
Mix ingredients and prepare 2 jam sandwich tins as for Sponge Cake (see recipe). Pour mixture in tins and bake for about 10 minutes in a hot oven. Take out, spread one round with warmed jam, place the other on top, and cut when cold.
Make a short crust (see recipe). Well grease some shallow jam sandwich tins. Roll out the paste very thin and line with it the tins. Peel, core, and finely chop some good, juicy apples. Spread well all over the paste. Sprinkle with castor sugar and grated lemon rind. Cover with another layer of thin paste. Bake for about 20 minutes in a hot oven. When done, take carefully out of the tin to cool. Cut into wedges, sprinkle with castor sugar, and pile on a plate.
1/2 pint haricots, 1 oz. butter, 1 medium onion, water, 1 teaspoon lemon juice, 1 teaspoon mixed herbs, or 1 tablespoon chopped parsley. Cook the haricots as in preceding recipe. Mash well with a fork, add the onion finely grated, and the parsley or herbs. (This may be omitted if preferred.) Form into firm, round, rather flat rissoles. Roll in white flour. Fry in deep oil or fat to a golden brown colour. Serve with tomato sauce, brown gravy, or parsley sauce.
Make a white sauce (see recipe). But if the use of milk be objected to, make the sauce of water and wholemeal flour. Allow 1 tablespoon finely-chopped parsley to each 1/2 pint of sauce. Add to the sauce, and boil up. Add a small piece of butter or nut-butter just before serving. 4. SWEET LEMON SAUCE. 2 ozs. lump sugar, 1 large lemon. Rub the lemon rind well with the sugar. Put the sugar into a saucepan with as much water as it will just absorb. Boil to a clear syrup. Add the lemon juice. Make hot, but do not boil. 5. TOMATO SAUCE. Pour boiling water on the tomatoes, allow to stand for 1 minute, after which the skins may be easily removed. Break the tomatoes (do not cut) and put into a closely-covered saucepan. Put on one side of the range, or an asbestos mat over a very low gas ring, and allow to cook slowly to pulp. Serve. This simple recipe makes the most delicious sauce for those who appreciate the undiluted flavour of the tomato. But a good sauce may be made by allowing 1 teacup water or carrot stock to each teacup of pulp, boiling up and thickening with wholemeal flour. A little butter may be added just before serving.
1/2 lb. fresh-butter or 6 ozs. Mapleton's nutter, 1 yolk of egg or 1 teaspoon lemon juice, 1/2 lb. flour. If butter is used, wrap it in a clean cloth and squeeze well to get rid of water. Beat the yolk of egg slightly. Put the flour on the paste board in a heap. Make a hole in the centre and put in the yolk of egg or lemon juice, and about 1 tablespoon of water. The amount of water will vary slightly according to the kind of flour, and less will be required if egg is used instead of lemon juice, but add enough to make a rather stiff paste. Mix lightly with the fingers and knead until the paste is nice and workable. But do it quickly! Next, roll out the paste to about 1/4 inch thickness. Put all the butter or nutter in the centre of this paste and wrap it up neatly therein. Stand in a cool place for 15 minutes. Next, roll it out once, and fold it over, roll it out again and fold it over. Do this lightly. Put it away again for 15 minutes. Repeat this seven times! (I do not think many food-reformers will have the time or inclination to repeat the above performance often. Speaking for myself, I have only done it once. But as no instructions about pastry are supposed to be complete without a recipe for puff- paste, I include it.) It is now ready for use. Do not forget to keep the board and pin well floured, or the pastry will stick. If wholemeal flour is used, it is well to have white flour for the board and pin. See also that the nutter is the same consistency as ordinary butter when kept in a medium temperature. If too hard, it must be cut up and slightly warmed. If oily, it must be cooled by standing tin in very cold water.
1 lb. wholemeal flour, 3/4 lb. raisins, 4 tablespoons walnut oil, 1/4 pint water. This recipe was especially concocted for non-users of milk and eggs. Stir the oil well into the flour. Add the washed and stoned raisins (or seedless raisins, or sultanas). Mix to a dough with the water. Divide dough into two portions. Roll out, form into rounds, and cut each round into 6 small scones. Bake in a hot oven for half an hour.
