[cover]
Intro and chapter 1
assembly 20jy02; all here 21jy02: write this to dos txt file to update plain text; keep linear as far as possible
[cover]
First published 1952, revised 1959, this reprint 1967
***initial single text file to allow maximum spelling checking; this is the book text; any notes will be added in the section files later dy9je01
[Annotations by David Young]
[updated 9mr02, 24mr02, 1ap02, 6ap02; chapter split 20jy02; updated 27jy02, 9de03, se07, index jy21]
The easiest and quickest way of finding any information in this book is to look in the index. Here you will find all the ways of cooking any particular type of food grouped together. For example, under `C' will be found all recipes using, as a principal ingredient, celery, cheese, chicken, chocolate, cocoa, coffee, and so on:
As the method I have used in this book does not lend itself to a separate section on puddings, you will find all the recipes suitable for puddings given in the index under `P'.
[Use CTRL-F find for the local file. The Index rejoined in jy21]
This is a general cookery book designed for the busy woman who wants to serve good food, but who has only a limited time to spend in the kitchen.
It gives the basic methods of cooking different kinds of food, each illustrated by recipes These are simple to make, but interesting and varied, including traditional English dishes and adaptations from the cookery of other countries.
Some more recipes for the experienced cook are given at the end of the book. These include recipes for egg dishes, vegetables, fish, meat, poultry, and some more elaborate recipes for puddings and cakes.
In addition are hints on using yeast, together with recipes.
All recipes are given in both weights and measures, so that they will be equally useful to the housewife with or without scales. I believe this innovation will be welcomed by many people.
In most recipes I have given the ingredients in detail with a cross reference to the basic method of preparation to be followed. This avoids the repetition of methods which are fundamentally the same, making the recipes simpler to follow. The experienced cook will be able to use them following methods `e already knows, while, before attempting a new dish, the beginner will be able to read the basic method with all the details necessary for success. The ingredients for each recipe are given in the order in which they are used.
BEE NILSON
1-12 pp9-16
In all the recipes ingredients are given in measures as well as weights, so that those who like to cook by measuring instead of by weighing will be able to follow them easily.
The measures used are made to the British Standards Institution specification. The cup holds half a pint or 10 fluid ounces and can be purchased in many in different materials, aluminium, plastic and heat-resisting glass
Some measures on the market give the smaller American cup and hold only 8 fluid ounces; see #4. the spoons are generally sold in sets of tablespoon, teaspoon, half teaspoon and quarter teaspoon.
[Conversions: length: 25mm=1", 305mm=12"; temperature: 100°C=212°F, hot 200°C=400°F, moderate 175°C=350°F, slow 150°C=300°F, very slow 120°C=250°F; volume; weight: 28g=1oz, 454g=1lb]
Using level measures is the easiest and most accurate way of measuring. Heaped measures are not reliable as a heaped spoon can hold anything from three to five times as much as a level one depending on the way it is heaped. The rounded spoon is used by many cooks, but I have found this method slow and inaccurate when compared with the level measure. In the time taken to measure a rounded spoon (as much above the bowl se below) several level spoons can be measured with greater accuracy.
A LEVEL spoon is one in which the contents are levelled off to the rim of the spoon by running the straight edge of a knife along the top. To measure fractions of spoons use the small measure provided in measuring sets or divide the spoon as shown in the accompanying diagram
A level cup of dry ingredients is measured by spooning the ingredients in lightly to heap it a little, and then levelling off with the straight edge of a knife. If the ingredients are packed by dipping the cup into the bag or tin, or by shaking down, the measure will not be the same as indicated in the recipes. Fats, syrups and jam should be well packed.
[g p10]
To measure fats easily, mark the pat when you buy it. For example, if it is a half pound mark it in half across. to give two 4 oz [110g] pieces, mark these in half again to give 2 oz. [55g] and so on. You will then know how much to cut off for the various weights used in the recipes.
Flour
Sugar
Fresh breadcrumbs
Dried fruit varies with size and kind of fruit. Average is 1 level cup holds six oz. [170g]
Syrup or treacle
Jam
Fat, dripping, or margarine
SPOON measures
4 level tablespoons to 1 oz [30g]: Grated cheese, rolled oats, sifted flour.
3 level tablespoons to 1 oz [30g]: Unsifted flour, cocoa, cornflour, custard powder, gelatine, fine semolina
2 level tablespoons to 1 oz [30g]: Fat, margarine, oatmeal, sugar
1 level tablespoon to 1 oz [30g]: Jam, syrup, treacle or honey
The standard British cup and spoon are bigger than the American ones. If you use these with an American recipe, you will get a bigger mixture-about a quarter as much again; so for cakes you will need bigger tins and longer cooking times. The number of eggs should be increased by approximately a quarter if the recipe uses three or more eggs.
When using scales with loose weights, place the required weight in the centre of one pan of the scales and the food in the other. When the correct weight is in, the pans should seesaw up and down, and not be down permanently on one side. To weigh sticky things like syrup & fat, sprinkle the pan lightly with a little flour before putting in the food.
1/8 pint=half gill=4 tablespoons =¼ cup British Standard Measure. [75ml]
=¼ pint= 1 gill=8 tablespoons= =½ cup British Standard Measure [150ml].
1 Pint = 2 cups British Standard Measure [570ml].
1 quart=2 pints=4 cups British Standard Measure [generous litre 1140ml].
1 gallon=4 quarts=8 pints [5.5 litres].
tsp. =teaspoon
lb. =pound kg=kilogram/s
Tbs. =tablespoon
oz. =ounce g=gram/s
c. =cup
S.R. =self-raising
Pt. =Pint(s) l=litre/s
temp. =temperature °C=degree/s centigrade
qt. = quart(s)
⅛=an eighth ⅙ ⅕ ¼=a quarter ⅓ ⅜ ½=a half ⅝ ¾=three quarters ⅞=seven eighths
1. Assemble the ingredients you require, checking them carefully with the recipe. Unless you are an experienced cook, it is not wise to omit ingredients, substitute others or alter the quantities.
2. Assemble all the mixing and cooking utensils you will need.
3. Do as much preparation as possible before starting the actual cooking- for example, measure out the ingredients, peel and chop vegetables, grease cake-tins, etc.
4. If the oven is to be used, be sure it is heated in time and that the oven-racks are in the correct positions
5 Most recipes for four can be halved, or the amounts can be increased by half as much again for six, or doubled for eight. It is important to remember that for sauces and milk puddings which are to be boiled, the amount of evaporation will be proportionately greater with a small amount and the mixture will be thicker. Conversely, with double the recipe a little more thickening or less liquid may be needed. When the quantities of cake mixtures are altered, the size of the tins and cooking times will need altering too.
1. Avoid shops where food is stored and sold under dirty conditions and where assistants habitually have dirty hands and overalls. This is particularly important with foods that are going to be eaten without cooking for example: cooked meats, meat pies, cream cakes, ice-cream, and milk. All these make good breeding-grounds for germs.
2. Keep a pad and pencil in the kitchen to make a note when any supplies are nearly finished. This should enable you to reduce shopping for dry goods to once a week.
3. Unless you have a refrigerator, green vegetables should be bought fresh every day, and see that you are given vegetables in good condition, not stale and wilted. It is worth paying a little extra to obtain them really fresh, as there is always a lot of waste with stale vegetables.
4. Fats & cheese will keep for a week if you have a really cold larder, longer in a refrigerator.
5. Meat & fish should be used as soon as possible after purchase. Cooked meat & pies should be used the same day.
Custards quarter pt milk [140ml]
Jellies quarter-third pt [140-190ml]
Milk Puddings quarter-third pt. Milk [150-190ml]
Pastry 2 oz flour [55g]
Sauces eighth-quarter pt liquid [70-140ml]
Soups third-half pt [190-285ml]
Steamed Puddings 2 oz flour [55g]
In cooking, temperatures are generally given as degrees Fahrenheit (°F): [degrees celsius (°C)]
Boiling water 212°F [100°C]
Simmering water 185°F [85°C]
Tepid water 80°F [27°C]
For fat temperatures, see #157, for sugar temperatures, see #597
Oven temperatures: Ovens vary a great deal & it is always advisable to follow the advice of the makers. If the oven has no thermometer or heat control, it is well worth while buying an oven thermometer, which may be stood on the shelf in the centre of the oven. The heat should be adjusted until the thermometer remains steady at the required temperature. You will find temperatures are given with the individual recipes. These are meant as a guide only, and will vary with different ovens.
The following table will be found a useful guide:
|
|
Degrees C (°C) |
degrees F (°F) |
Gas mark |
|---|---|---|---|
|
very slow oven |
110-130 |
250°F-275 |
0.25-0.5 |
|
slow |
140-150 |
300°F-325 |
01/02 |
|
moderate |
170-180 |
350°F-375 |
03/05 |
|
moderately hot |
190-200 |
375°F-400 |
05/06 |
|
HOT |
220-230 |
400°F-425 |
06/07 |
|
very hot |
240 |
450°F-475 |
08/09 |