大象传媒

STEAMED CUSTARD

4 eggs
1 pint milk
1-2 level tablespoons sugar
Flavouring

METHOD- Beat teh eggs and sugar very thoroughly. Heat the milk and, when boiling, pour it very gradually on to the eggs, stirring well all the time. Add the flavouring and pour into a greased cup or mould. Steam in a saucepan until set.

COQUET PUDDING

1/2 lb potatoes
1 1/2 ozs margarine
1 1/2 ozs sugar
2 eggs (reconstituted or use dry)
1/2 pint household milk
1 tablespoon dried fruit or jam

Cook and mash potatoes with margarine. Add sugar and eggs, beating well. Mix in milk and fruit and pour into a greased pie dish. Bake in a moderate oven for 30 minutes (Sufficient for 4).

WHEATMEALIES

1/2 dozen slices national bread 3/4 in thick.

Cut into 1/4 in squares. Put on a baking sheet and bake in a slow oven till brown and crisp. Store in a tin.

BACON AND POTATO CAKES

8 ozs cooked mashed potato
2 ozs chopped grilled bacon
Seasoning

Mix together and form into cakes, roll in crumbs and either fry or bake in a hot oven.

LANCASHIRE HOTPOT

6 ozs scrag end mutton
12ozs sliced carrots and turnips
8 ozs sliced potatoes
Stock or vegetable water
Salt and pepper

Put the ingredients in layers in a casserole, finishing with the layers of potatoes. Add stock to come halfway up casserole. Cover with greased paper and bake 2 hours in a moderate oven.

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