Chapter 24 assembled 20jy02; all here 21jy02
892-983 pp381-423
The recipes in this chapter are meant for the cook who already has some experience and who wants to try her hand at something a little different.
The recipes are for dishes using eggs, vegetables, fish, meat, poultry, and game, followed by a section giving more elaborate and unusual sweet, pudding, and cake recipes. The chapter ends with a section on the use of yeast and some yeast recipes.
Quantities for 4-6 helpings:
1 oz. [30g] butter or margarine (2 Tbs.)
3 eggs or 3 yolks and 4 whites
1 oz. [30g] plain flour (3 Tbs.)
Flavouring, see below
¼ pt. [140ml] Milk (½ c.)
Measures level. Use the fat, flour, and milk to make a sauce by the Roux Method, #69. Add the egg-yolks beaten with 1 Tbs. of cold water, and the flavouring. Fold in the stiffly beaten egg-whites and pour into the prepared dish. Bake or steam. Serve at once.
STEAMED Soufflé. Grease a 1-pt. [570ml] soufflé-dish or cake-tin. Cut a double piece of greaseproof paper to tie round the dish and project 2 inches [50mm] above the top. Grease well and tie on with string. Place a greased circle in the bottom of the tin and cut a square for the top.
382 THE PENGUIN COOKERY BOOK
Pour in the soufflé and put the greased square of paper on top. Steam gently for ¾-1 hour or until firm to the touch. Remove paper and string. Turn out on to a hot dish and pour the sauce round.
BAKED SOUFFLE. Grease a 1-pt. [570ml] size soufflé-dish or 4-6 small ones. Pin a piece of grease paper round the side to project 2 inches [50mm] above the top. Pour in the mixture and bake in a moderate oven until risen and brown. It should still be soft inside and must be served at once in the dish or it will collapse. Serve the sauce separately.
Time 20-30 minutes for a large one; 15-20 minutes for a small one. Temperature 375F. [191°C] Mark 5.
Add 3 oz. [85g] finely grated cheese (¾ c.), preferably Parmesan, and a pinch of salt, nutmeg, mustard, and cayenne pepper.
Add 4-6 oz. [110-170g] finely flaked cooked fish to the sauce. Season with a pinch of salt and pepper and 1 Tbs. of lemon-juice. To make a smoother soufflé, the fish and sauce may be rubbed through a sieve before adding the egg-whites. Coat the soufflé with Parsley Sauce, #89, or Anchovy Sauce, #71.
Dissolve 1 oz. [30g] grated chocolate in the milk before making the sauce. Add 1 oz. [30g] sugar (2 Tbs.), a pinch of salt, and 1 tsp. vanilla essence. Serve with Chocolate Sauce, #97, flavoured with a little rum.
Add 2 oz. [55g] Sugar (4 Tbs.), a pinch of salt, and 1 tsp. vanilla. Serve with Jam Sauce, #100, or Custard Sauce, #98.
RECIPES FOR THE MORE EXPERIENCED COOK 383
Add a pinch of salt, the finely grated rind of 1 lemon, and 2 oz. [55g] sugar (4 Tbs.). Serve with a purée of fresh raspberries, see #539.
Add a pinch of salt, 5 Tbs. strawberry purée, and 2 oz. [55g] sugar (4 Tbs.). Serve with sliced fresh strawberries, which have been sprinkled with castor sugar and chilled.
Quantities for 2-4 helpings:
1 oz. [30g] butter (2 Tbs.)
Salt and pepper
4 eggs
1 Tbs. vinegar
Heat the butter in a frying-pan until it turns nut-brown. Break in the eggs, and season each with a pinch of salt and pepper. Cook gently until the whites are firm. Place on a hot dish. Add the vinegar to the butter and pour over the eggs.
Quantities for 1 helping:
1 Tbs. thick cream
2 eggs
Salt and pepper
1-2 oz. [30-55g] mushrooms
1 oz. butter (2 Tbs.)
¼ pt. [140ml] Cheese Sauce, #75 (½ c.)
Measures level. Wash the mushrooms and chop coarsely. Stew in ½ oz. [15g] butter in a small pan until tender. Add the cream to the sauce and keep hot. Make the omelet as in #205, adding the mushrooms before cooking. Fold on to a hot, fireproof dish and pour the sauce over. Brown lightly under the grill.
N.B. This omelet may be made twice or four times the size in a large pan and cut in portions for serving.
384
Poach be eggs lightly, drain and trim them to a round. Place in cold water to chill them. Trim thin slices of lean ham, allowing two per egg. Arrange half these on a flat dish and put an egg on each. Cover with the second slice of ham. Cover with just-melted Aspic Jelly, #640, or with ready prepared aspic jelly, which can be bought from most stores. When firmly set cut out each with a large round cutter the size of the pieces of ham. They may be served plain or with a green salad. The yolks should still be soft inside.
Temperature 350F. [177°C] Mark 4.
Quantities for 3-4 helpings:
2 oz. [55g] diced bacon (½ c.)
½ pt. [285ml] milk (1 c.)
2 eggs
Salt and pepper
Measures level. Grease a shallow baking-dish. Add the bacon. Beat the eggs and season well. Add the milk and pour over the bacon. Bake in a moderate oven until set. This may be varied by using chopped, smoked fish in place of the bacon.
VEGETABLES
Quantities for 4 helpings:
½ medium-sized onion, chopped
½ pt. [285ml] thick cream (1 c.)
½ tsp. salt
2 oz. [55g] butter (4 Tbs.)
Pinch of cayenne
1 lb. mushrooms
Measures level. Heat the butter and cook the onion in it without browning. Peel the mushrooms and chop them
RECIPES FOR THE MORE EXPERIENCED COOK 385
coarsely. Add to the onions, and cook until almost tender. Add the cream, and cook very gently until thickened. Add the seasoning and serve.
Cooking time 4 hour.
Quantities for 4 helpings:
1 ½ lb. [675g] carrots, sliced ( c.)
1 small onion, chopped very finely
½ oz. [15g] dripping (1 Tbs.)
Salt and pepper
Measures level. Boil the carrots in a little water, as in #379. Fry the onion in the dripping until brown. Rub the carrots through a sieve. Add to the onions and heat well, stirring all the time. Season to taste.
Quantities for 4 helpings:
1 large cauliflower
2 oz. [55g] butter or margarine (4 Tbs.)
2 oz. [55g] grated cheese (½ c.)
Measures level. Boil the cauliflower in small pieces, as in No. 384. Drain well and place in a shallow, greased, fire-proof dish, which has been sprinkled with a little of the cheese. Sprinkle the cauliflower with the rest of the cheese and half the butter cut in small pieces. Place in a hot oven or under the grill to melt and brown the cheese. Heat the rest of the butter in a small pan until light brown and pour over the cauliflower. Serve at once.
Quantities for 4 helpings:
2 lbs. [900g] peas, shelled
1 oz. [30g] lard or dripping (2 Tbs.)
2 Tbs. tomato purée
2 Tbs. water
1 tsp. Salt
386 The Penguin
A speck of garlic
2 Tbs. chopped parsley
1 Tbs. flour
8 chipolata sausages
Pinch of pepper
2 oz. [55g] bacon
Measures level. Put all the ingredients, except the bacon and sausages, in a pan. Put on the lid and cook gently until the peas are tender. Ten minutes before serving add the bacon, which has been grilled or fried and cut in small pieces, and the sausages, which have been grilled or fried and cut in slices. Mix well and serve hot.
Quantities for 2-3 helpings:
1 lb. [450g] spinach
4 oz. [110g] grated cheese (1 c.)
2 oz. [55g] butter or margarine (4 Tbs.)
Pinch of pepper
Measures level. Cook the spinach as described in No. 477. Drain and chop. Return to the pan with half the butter and cook quickly until well dried. Add three-quarters of the cheese and mix well. Place in a greased, fireproof dish and sprinkle with the rest of the cheese and the butter, melted. Put in a hot oven or under the grill for the cheese to melt and brown.
Quantities for 4-5 helpings:
½ lb. [225g] lean salt pork or bacon, diced
½ Tbs. flour
2 lb. [900g] green peas, shelled
4 oz. [110g] butter or margarine (1 Tbs.)
1 lb. [450g] new potatoes, scraped
1 lb. [450g] young carrots, sliced (4. c.)
1 tsp. salt
¼ tsp. pepper
5 small onions
Bouquet garni, see No. 13
Measures level. Fry the bacon or pork. Add the carrots, onions, and flour and fry 5 minutes. Add water to cover
RecIpes for The More Experienced cook 387
and cook slowly for ½ hour. Add peas, potatoes and seasonings and cook slowly for 1 hour or until all the vegetables are tender. The cooking may be done in a casserole in a moderate oven and the vegetables served in the casserole.
Quantities for 2-3 helpings:
10 small young turnips
½ oz. [15g] dripping (1 Tbs.)
1 Tbs. flour
½ pt. [285ml] stock (1 c.)
1 tsp. salt
Pinch of pepper
2 tsp. sugar
Measures level. Peel the turnips. Melt the fat and add the flour, cooking until it turns yellow, stirring well all the time. Add the stock and stir until it boils. Add the turnips and seasonings and cook gently until tender, about 45 minutes.
Quantities for 4 helpings:
2lb. [900g] cooked potatoes
3 hard-boiled eggs
2 oz. [55g] cooked, chopped bacon
1 pt. [570ml] Thin Sauce, #69, made with milk or stock (2 c.)
½ c. buttered crumbs, No. 772
2 oz. [55g] grated cheese (½ c.)
Measures level. Slice the potatoes and eggs and put them in layers in a pie-dish, with the bacon. Pour over the sauce and cover the top with the crumbs and cheese mixed. Bake in a moderate oven until brown on top and heated through, about 20 minutes.
388 THE PENGUIN COOKERY BOOK
Quantities for 4 helpings:
4 fillets sole, skinned
2 oz. [55g] butter (4 Tbs.)
Salt and pepper
1 large orange
Flour
Sprinkle the sole with salt and pepper and then with flour to coat it lightly. Heat half the butter in a pan and fry the fillets until lightly browned. Place on a hot dish. Arrange slices of orange on each, the orange being very carefully peeled and as much white pith removed as possible. Heat the rest of the butter until light brown, pour over the fish and serve at once.
Quantities for 4-6 helpings:
¼ pt. [140ml] tomato ketchup (½ c.)
1 tsp. Worcestershire sauce
1 Tbs. horse-radish sauce
4 Tbs. lemon-juice
4 tsp. dry mustard
¼ pt. [140ml] thick cream (½ c.)
About ½ pt. [285ml] flaked cooked fish or shell-fish (1 c.)
4-6 lettuce leaves
Chopped parsley or other herbs
Measures Level. Mix all ingredients except the fish and lettuce. When well blended add the fish and mix gently. Arrange the shredded lettuce in deep individual glasses or bowls and place the fish mixture on top. Decorate with chopped parsley or other herbs.
Quantities for 4 helpings:
1½ lb. [675g] fillets of sole or plaice
Salt and Pepper
Juice of ½ lemon
RECIPES for The MORE EXPERIENCED COOK 389
¾ oz. [20g] Margarine (1 ½ Tbs.)
1 egg-yolk
2 Tbs. cream
4 Tbs. flour
2 Tbs. chopped parsley
¼ pt. [140ml] Milk (½ c.)
½ pt. [285ml] shelled shrimps or prawns (1 c.)
½ pt. [285ml] fish stock (1 c.)
Measures level. Use the fish trimmings to make Fish Stock, #33. Roll the fillets and fasten with a tooth-pick. Poach them in a little stock, see #228, drain and place on a hot dish. Remove tooth-picks. Make a sauce by the Roux Method, #69, adding the lemon, egg, and cream at the end and cooking until thick, without boiling. Pour over the fish and decorate with the parsley and shrimps or prawns.
Temperature 375F. [191°C] Mark 5.
Quantities for 4 helpings:
4 small whiting
2 oz. [55g] butter or margarine (4 Tbs.)
2 shallots, finely chopped
¼ c. white wine and Fish Stock, #33
½ lemon
1 Tbs. chopped parsley
Measures level. Remove heads and fins from the whiting and slit them down the backbones to allow the heat to penetrate easily. Grease a shallow baking-dish and sprinkle in the shallots. Add the liquid and the butter and bake in a moderate oven, basting frequently with the juice. By the time the fish is done all the liquid should have evaporated. Sprinkle with the lemon-juice and parsley and serve at once.
Quantities for 3 helpings:
1 lb. [450g] cold boiled or fried fish
½ pt. [285ml] wine vinegar and water mixed (1 c.)
1-2 bay leaves
4 cloves
8 peppercorns
Salt and pepper
390
3 Tbs. Salad oil
Few slices of onion
1 slice lemon
Divide the fish into convenient pieces for serving. If fried fish is used it is nicer if coated in milk and flour than in batter. Arrange the fish in a wide, shallow dish. Mix the remaining ingredients and pour over the fish. Leave to marinade for 1-2 hours, turning occasionally. Arrange the fish on a serving dish. Strain the liquor and serve as a sauce, or use some in a salad dressing to serve with the fish.
Temperature 375 F. [191°C] Mark 5.
Quantities for 4 helpings:
4 herrings
¼ tsp. pepper
2 tsp. salt
Pinch of ground cloves
2 Tbs. vinegar
2 Tbs. browned breadcrumb.
2 Tbs. water
1 ½ Tbs. sugar
Measures level. Fillet the herrings and rub them well with the salt. Put in a shallow baking dish, letting the fillets overlap slightly. Mix the vinegar, water, sugar, pepper, and cloves together and pour over the fish. Sprinkle the crumbs on top. Bake in a moderate oven until tender. Serve with boiled potatoes.
Quantities for 2 helpings:
1 medium-sized sole
1 oz. [30g] butter (2 Tbs.)
About ½ pt. [285ml] white wine and water
3 Tbs. flour
REcipeS for The more experienced cook 391
3 oz. [85g] Finely grated cheese (¾ c.)
1 sprig parsley
1 slice onion
Lemon-juice
Salt and pepper
Measures level. Skin and fillet the fish. Put bones and skin in a pan with white wine and water to cover, about half and half. Add parsley, onion, and some salt and pepper. Boil gently for ½ hour. Strain and use for poaching the fillets for 5-6 minutes or until tender. Keep them hot.
Make a sauce by Roux Method, #69, with the remaining ingredients, using about 1 pt. of the fish stock. If necessary make up with more water, or milk. The sauce should be thick enough to coat the fish. Grease a heat-resisting serving dish and coat the bottom with a thin layer of the sauce. Arrange the cooked fillets in a single layer and cover with remaining sauce. Brown under the grill or in a hot oven.
Quantities for 2 helpings:
1 large sole or 8 oz. [225g] Fillets
About ½ pt. [285ml] dry white wine (1 c.)
½ small chopped onion
Sprig of parsley
Salt and pepper
4 oz. [110g] white grapes
¼ pt. [140ml] double cream (½ c.)
½ oz. [15g] butter (1 Tbs.)
Skin and fillet the fish. Place in a shallow pan with white wine to cover and add the onion and parsley. Cook very gently until the fish is done, about 6 minutes. Remove fish and keep hot in the serving dish. Add salt and pepper to the wine and boil until reduced by half Strain through a fine sieve. Return to the pan and add the grapes and cream. Boil until it thickens and then add the butter in small pieces. Mix well and pour over the fish.
THE PENGUIN COOKERY BOOK
392
Cooking time 20 minutes.
Temperature 375F. [191°C] Mark 5.
Quantities for 4 helpings:
4 small fish
¼ tsp. pepper
Flour to coat
2 oz. [55g] butter (4 Tbs.)
1 tsp. salt
½ lemon
Measures level. Slit the belly and flatten round fish, after removing heads and fins. Dry and coat in the flour and seasoning. Melt the butter in a casserole and when very hot add the fish, skin side up. Cook for a few minutes. Turn the fish over, and then put the lid on the casserole and cook until the fish is tender. Sprinkle with lemon-juice before serving.
Temperature 400 F. [204°C] Mark 6.
Quantities for 4 helpings:
1 ½-2 lb. [675-900g] piece of cod
1 lb. [450g] potatoes
8 oz. [225g] parboiled shallots
1 tsp. salt
¼ tsp. pepper
1 oz. [30g] butter (2 Tbs.)
2 Tbs. chopped parsley
Measures level. Put the cod in a greased baking-dish. Peel the potatoes and cut them in thick slices or small chunks. Arrange round the cod. Add the onions. Sprinkle with seasoning and dot with the butter. Bake until the fish is tender. Sprinkle with chopped parsley.
Quantities for 4 helpings:
1 lb. [450g] fillet veal
Veal Forcemeat, No. 142
3 Tbs. flour
¾ pt. [425ml] stock (4 c.)
393 - RECIPES FOR ~ 4~e~,~*~more experienced~~.p
1 Tbs. Chopped onion
1 Tbs. chopped parsley
1½ oz. [40g] Butter or margarine (3 Tbs.)
1 tsp. salt
¼ tsp. pepper
Measures level. Have the veal cut in 4 thin slices about 4 X 3 inches. Spread each with some of the forcemeat and roll up tightly. Fasten with a wooden tooth-pick or tie with fine white string. Melt the fat in a pan and fry the onion and meat until brown all over. Remove and place in a casserole. Add the flour and mix well. Add the stock and stir until it boils. Add parsley and seasoning and pour over the olives. Cover and cook very gently until tender, about 1 hour. Remove string or tooth-picks and arrange on a dish. Pour the sauce over and serve with mashed potatoes and spinach or peas.
Quantities for 12 helpings:
3 lb. [1350g] breast of veal
½ lb. [225g] gammon bacon
4 tsp. salt
1 lb. [450g] pork sausage-meat
Sprig of parsley
3 hard-boiled eggs
Sprig of thyme
2 Tbs. gelatine
½ bay leaf
Gravy browning
Measures level. Bone the veal. Put the bones in a pan with cold water to cover. Add the salt, parsley, thyme, and bay leaf. Bring to the boil and simmer for a few minutes. Cut the bacon in cubes and mix with the sausage-meat. Put the veal on a board, skin side down, and spread with half the sausage-meat. Add the sliced eggs and the rest of the sausage-meat. Roll up and tie in a clean cloth. Place in the stock and simmer for 2-3 hours or until tender. Take out the meat, tighten the cloth, and press between
[g p393]
394
THE PENGUIN 000XERYt%30’K
two dishes with a weight on top. Leave until cold. Dissolve the gelatine in 1½ pt. [855ml] of the stock and boil quickly until reduced to ½ pt [285ml]. Add a few drops of browning and cool. Brush thickly over the galantine.
Quantities for 4 helpings:
1 ½ lb. [675g] stewing veal
½ Tbs. salt
1 onion stuck with a clove
1 carrot, chopped
Pinch of mixed herbs
Piece of chopped celery
¾ oz. [20g] butter or margarine (1½ Tbs.)
½ oz. [15g] Flour (1 ½ Tbs.)
Pepper
2 oz. [55g] mushrooms
6 small pickling onions
1 egg-yolk
Juice of ½ lemon
1½ Tbs. cream
2 Tbs. chopped parsley
Measures level. Cut the veal in pieces, as for a stew. Put in a pan with 1 Pt. [570ml] of cold water and the salt, onion, carrot, herbs, and celery. Cover and simmer for 1 hour. Make a sauce by the Roux Method, #69, with the fat, flour, and 4 pt. of the strained stock from the veal. Bring to the boil and add the pepper, peeled and sliced mushrooms, and the peeled onions. Boil gently for ¾ hour. Add the egg-yolk, lemon-juice, and cream, and then the meat. Heat without boiling. Serve sprinkled with chopped parsley. This may be served with grilled bacon rolls and slices of lemon.
Temperature 375 F. [191°C] Mark 5.
Quantities for 4 helpings:
2-4 oz. [55-110g] butter or margarine
¾ lb. [335g] minced raw meat
8 oz. chopped onions
4 Tbs. wine
2 Tbs. flour
½ pt. [285ml] milk (1 c.)
1 egg
s395
THE PENGUIN COOKERY ROOK
RECIPES FOR The MORE EXP~R1ENCED COOK 395
4 Tbs. chopped parsley
4 Tbs. grated cheese.
8 oz. [225g] chopped tomatoes
1½ Lb. [675g] potatoes
Measures level. Melt about 2 oz. [55g] of the butter or margarine and fry in it the meat, onions, parsley, and tomatoes. Season well. Grease an 8-inch [200mm] cake-tin. Peel and slice the potatoes very thinly. Put a layer of potatoes on the bottom of the tin, add a layer of meat, and repeat the layers, finishing with potato. Sprinkle with the wine. Melt 4 oz. [110g] butter or margarine in a small pan. Add the flour, mix, and cook for a minute. Add the milk and stir until it boils and thickens. Remove from the heat and add the slightly beaten egg and the grated cheese. Pour over the potatoes and meat. Bake in a moderate oven for 1 hour. Cut in wedges or squares for serving.
Temperature 350 F. [177°C] Mark 4.
Quantities for 4-5 helpings:
8 oz. [225g] calf or lamb’s liver
6 oz. [170g] fat bacon pieces
Pepper
4 tsp. ground mace or nutmeg
4 oz. thinly sliced streaky bacon
Measures level. Remove rind from the bacon and mince fat bacon and liver together twice. If a very fine pâté is required, put the liver and bacon through an electric blender or a sieve. Add pepper to taste and the mace or nutmeg. Mix very thoroughly. Line a small cake or loaf tin with the streaky bacon and pack in the liver mixture. Cover with greased paper or aluminium foil and bake in a moderate oven for 1 hour. Leave in the tin to cool. Turn out and slice.
396 PZXG4IIN GQ5~O~
Temperature 300 F. [149°C] Mark 3.
Quantities for 4-6 helpings:
1 chicken or boiler, jointed
3 Tbs. flour
2 tsp. salt
¼ tsp. pepper
1-2 oz. [30-55g] Fat (2-4 Tbs.)
12 small Onions
2 sticks celery, chopped
2-3 carrots, sliced
4 pt. [] tomato purée (1 c.)
8 oz. [225g] rice (1 c.)
Measures level. Dredge the pieces of chicken with the flour and seasoning. Fry in the fat until brown. Place in a casserole with the onions, celery, and carrots. Add the tomato purée. Cover and cook slowly until tender. Serve with the rice, boiled, see #549.
Quantities for 4 helpings:
½ tsp. salt
4 peppercorns
4 Tbs. chopped gherkins
1 tsp. French mustard
4 pork cutlets
1 oz. [30g] lard or butter (2 Tbs.)
1 large onion, chopped
1 Tbs. flour
½ pt. [285ml] stock (1 c.)
¼ pt. [140ml] white wine or cider (½ c.)
Measures level. Melt the fat in a saucepan and add the onion. Cook until tender, without browning. Add the flour and mix well. Cook until yellow. Add the stock and wine or cider and the salt and peppercorns. Boil gently for 30-40 minutes. Just before serving add the gherkins and mustard. Grill or fry the cutlets for 20-25 minutes. Put on a dish and pour the sauce over. Serve with Mashed Potato, #457.
397 RECIPES FO* ~ the more
Quantities for 4-6 helpings:
1 boiling fowl, cooked
Salt and pepper
2 oz. [55g] butter or margarine (4 Tbs.)
Bouquet garni, see No. 13
8 small onions
2 oz. [55g] flour (6 Tbs.)
¼-½ lb. [110-225g] mushrooms
1 pt. [570ml] stock (2 c.)
2 Tbs. chopped parsley
Measures level. Make a sauce by the Roux method, see #69, using the fat, flour, stock, and seasonings. Add the onions and the mushrooms, including the chopped. stalks. Cook gently for ¾ hour. Add the chicken, which has been jointed and, if preferred, removed from the bone. Heat gently without boiling until the chicken is heated through. Serve sprinkled with chopped parsley.
Quantities for 4-6 portions:
1 oz. [30g] oil or lard (2 Tbs.)
2 tomatoes or 2 tsp. purée
1 large onion, sliced
2 Tbs. sour cream or Yoghurt
1 tsp. paprika pepper
1 tsp. Salt
1 Tbs. chopped parsley
1 small chicken
Measures level. Melt the lard and fry the onion in it for a few minutes. Cut the chicken in pieces and add to the onions, together with the paprika pepper. Fry for a few minutes. Add salt and tomatoes. Cover and cook until tender, adding a very little water if necessary. It will take 1-2 hours, depending on the age of the chicken. Add the cream or Yoghurt and sprinkle with chopped parsley.
Quantities for 4 helpings:
1 oz. [30g] Fat (2 Tbs.)
1 Tbs. wine vinegar
4 oz. [110g] chopped onion (1 medium)
2 tsp. salt
½ pt. [285ml] stock or water (1 c.)
398
3 Tbs. flour
1 ½ lb. [675g] potatoes
1 tsp. paprika pepper
1½ lb. [675g] smoked sausages
Measures level. Melt the fat and fry the onions in it. Add the flour and paprika and mix well. Add the vinegar; salt, and stock, and stir until it boil,. Peel the potatoes and cut in pieces, about half the size of an egg. Add to the sauce. Cover the pan and boil gently, stirring occasionally, until tender. Cook the sausages separately or heat them with the potatoes during the last 10 minutes of cooking.
(for vol au vent, patties, or to serve in a border of potato).
Cooking time 20 minutes.
Quantities for 6 helpings:
1 boiled rabbit, see No. 316
4 Tbs. Flour
¾ pt. [425ml] Rabbit stock (1 ½ c.)
1 medium onion, chopped
Salt & pepper
2 rashers bacon, chopped
1 Tbs. Lemon juice
3 stalks celery, chopped
2 Tbs. Chopped parsley
1 oz. [30g] margarine or dripping (2 Tbs.)
Measures level. Fry the vegetables and bacon in the fat for a few minutes, without browning. Add the flour and mix well. Add the stock. and stir until it boils. Boil for at least 10 minutes. Cut the meat off the bone and dice it. Season the sauce well, add the meat, and heat for 10 minutes, without boiling. Add the parsley and serve.
Quantities for 4-6 helpings:
1 rabbit
¾ lb. [335g] bacon or pickled pork
Forcemeat balls, see No. 142
4 Tbs. flour
Rabbit stock
Salt and pepper
1 tsp. salt
¼ tsp. pepper
Flaky Pastry, No. 717
399 *S,i~R’T1~ ~RZ
Measures level. Boil the rabbit trimmings and giblets to make stock. Divide the rabbit in joints. Dice the bacon or pork. Pack the meat into a pie-dish with the forcemeat balls. Add salt and pepper and stock to fill the dish three-quarters full. Cover with the pastry and bake in a hot oven 450 F. [232°C] Mark 8, for about 15 minutes and then reduce the heat to moderate 300-325 F. [149-163°C] Mark 1, for the rest of the cooking time. Serve hot or co1d.
Quantities for 4 helpings:
4 tsp. salt
Pinch of pepper
4 lamb chops
1 medium-sized cucumber
1 oz. [30g] margarine or butter (2 Tbs.)
Measures level. Peel the cucumber and cut in dice. Melt the fat in a saucepan, add the cucumber, cover and cook gently until tender. Add the seasoning. While the cucumber is cooking, grill the chops, see #336. Put the cucumber in the centre of a serving-dish and arrange the chops round it.
Quantities for 8 or more:
2 breasts of lamb
1 onion, chopped
¼ tsp. black pepper
2 pt. [1140ml] water (4 c.)
6 oz. [170g] cooking salt (4 c.)
2 tsp. brown sugar
Pinch of saltpetre (from the chemist)
Measures level Boil the water, salt, sugar, and saltpetre until dissolved. Put in a deep bowl to cool. Bone the breasts of lamb and cut off any surplus fat. Place on a board, skin side down, and sprinkle with the onion and pepper. Roll up tightly, starting from the narrow end.
400 THE PENGUIN COOKERY BQOK
Sew up the ends with a darning-needle and coarse white cotton. Put in the cold brine with a plate on top to keep the meat under the surface. Leave for 2 days. Drain from the brine and boil in plain water for 3 hours or until tender. Drain and press between two plates with a weight on top and leave until cold. Slice thinly and serve with salad. N.B. The saltpetre is not essential, but it turns the meat red and makes it more attractive to serve.
CAKES, PASTRY, AND PUDDINGS
Cooking time 1-1½ hours.
Temperature 250 F. [121°C] Mark ¼.
Quantities for an 8-9-inch [200-225mm] tin:
3 egg-whites
Pinch of salt
6 oz. [170g] castor sugar (¾ c.)
1 tsp. cornflour
1 tsp. vinegar
½ tsp. vanilla
Fresh or bottled fruit
Cream
Measures level. Line an 8-9-inch sandwich tin with greased paper. Beat the egg-whites and salt until stiff. Beat in half the sugar. Mix the cornflour with the rest and fold in gently. Add the essence and vinegar and mix. Spread in the tin and bake slowly until firm on the outside but still soft inside. Turn upside down on a large dish and leave to cool. It will shrink a little during cooling. Arrange the fruit on top and serve with cream in a jug or decorate with whipped cream.
Quantities for 4-6 glasses:
3 egg-yolks
4 oz. [110g] sugar (3 Tbs.)
¼ pt. [140ml] Marsala, Madeira, or Sherry (½ c.)
401
Measures level. Put the egg-yolks and sugar in a quart-size pudding-basin. Beat with a rotary egg-whisk until thick and light. Add the wine and mix well. Place the basin over a pan of boiling water and continue beating until the mixture has risen well and is thick. Pour into individual glasses and serve hot or cold with small macaroons.
Quantities for 6 portions:
1 ½ oz. [40g] rice (3 Tbs.)
1 pt. 570ml] milk
7 ½ oz. [210g] sugar
2 eggs
Salt
½ oz. [15g] butter (1 Tbs.)
½ pt. water
Vanilla essence
4 large bananas
Red and yellow jam or jelly
Measures level. Boil the rice in the milk with 1 oz. Sugar, see #566. When tender add the egg-yolks and the butter. Season with a pinch of salt and spread in a shallow heat-resisting serving dish. Make a syrup with 2 oz. sugar and the water. Flavour well with vanilla. Peel the bananas and slice in half lengthwise and then across. Poach until tender in the syrup. Drain and arrange on the rice. Beat the egg-whites with a pinch of salt and, when stiff, fold in the remaining 4 oz. sugar. Put in small heaps over the bananas and bake in a slow oven 350 F. [177°C] Mark 3 until the meringue is set and very lightly browned. Decorate between heaps of meringue with alternating colours of jam. Serve hot or cold.
Quantities for 4-6 glasses:
4 oz. [110g] chocolate
3 Tbs. water
4 eggs
Vanilla essence to taste or 1 Tbs. rum or brandy
402 THE ~Penguin$~
Melt the chocolate in a pan over hot water or a very gentle heat Add the water and mix well. Add the egg-yolks beaten with another tablespoon of water until light. Remove from the heat and add the flavouring. Then fold in the stiffly beaten egg whites (beaten with a pinch of salt). Pour into small glasses. This is very much improved by being kept in the refrigerator for 12 hours.
Temperature 375 F. [191°C] Mark 5.
Quantities for a 7-8-inch [175-200mm] sandwich tin:
1½ lb. [675g] apples (6 medium)
4 oz. [110g] vgrated chocolate (3 Tbs.)
4 oz. [110g] Sugar (½ c.)
4 oz. [110g] Breadcrumbs (½ c.)
Custard Sauce, #98 or 111
4 oz. [110g] Margarine (1 Tbs.)
Measures level. Peel, core, and slice the apples and stew to a pulp with 2 oz. [55g] sugar but no water. Heat the margarine in a frying-pan. Add the breadcrumbs and rest of the sugar and cook until crisp, stirring frequently. Grease a 7-inch [175mm] cake-tin or deep dish and put in a layer of crumbs, then a layer of the apple,, and repeat these, finishing with crumbs. Bake in a moderate oven for ½ hour and leave to cool. Turn out on a large dish and sprinkle the chocolate on top. Cut in wedges to serve. Hand the sauce separately,
Quantities for 6-8 nests.
Make meringue mixture, #682-3. Put in rounds on a greased baking-tray or on rice paper. Hollow out the centres and rough up the sides with a fork to make nests. Bake until firm. Place on a large dish or individual plates. Fill the centres with Lemon filling, #728, or Lemon Curd, #130, and serve with a purée of strawberries, #539, Or Chocolate Sauce, #97.
RECIPES FOR THE MORE EXPERIENCED COOK 403
Quantities for 4 helpings:
4 oz. [110g] butter or margarine (½ c.)
2 oz. [55g] castor sugar (¼ c.)
3 egg-yolks
4 Tbs. strong coffee
4 sponge cakes or half Recipe No. 679 or 946.
Whipped cream
3 Tbs. chopped almonds
Measures level. Cream the butter and sugar until very white and light. Beat in the egg-yolks and coffee. Slice the sponge thinly, and put the sponge and coffee mixture in layers in a 6-inch [150mm] cake-tin or soufflé-dish, beginning and ending with cake. Cover and put in the refrigerator for 12 hours. Turn out of the mould and ice with whipped cream and sprinkle with the nuts. Cut in wedges and serve as a cake or cold sweet.
Quantities for 6 helpings:
4 oz. [110g] butter or margarine (½ c.)
6 oz. [170g] castor sugar (¾ c.)
4 eggs
Rind and juice 1 lemon
1½ doz. sponge fingers
Whipped Cream, or Chocolate Sauce, #97
Measures level. Cream the butter and sugar until very white and light. Beat in the egg-yolks, the grated rind, and juice of the lemon. Fold in the stiffly beaten egg-whites. Split the sponge fingers into 2 or 3 layers, and line an oblong tin or pie-dish with some of them. Fill with alternate layers of sponge and lemon mixture, finishing with sponge. Cover and chill for 12-24 hours. Turn out and cut in slices. Serve with cream or hot chocolate sauce.
404 4~4 1U~ Penguin.!~GI~f COUK~ê1F 3OO~
Quantities for 3-4 helpings:
1 Tbs. red currant jelly
2 egg-yolks
¼ pt. [140ml] Burgundy (½ c.)
2 oz. [55g] Sugar (¼ c.)
Measures level. Grate the lemon rind finely and put in the top of a double boiler or in a basin to fit in the top of a saucepan. Add the other ingredients and mix well. Cook over boiling water, beating hard all the time with an egg whisk until the mixture in thick and light and has increased in volume. Pour into individual glass dishes and chill for several hours, Serve with biscuits or macaroons made with the egg-whites, see #954-5.
Puff Pastry, No. 718 (8 oz. flour)
Lemon Water Icing, #611
½ pt. [285ml] Confectioner’s Custard, No. 125 (1 c.)
2 Tbs. chopped walnuts or almonds
½ pt. [285ml] thick apple purée, sweetened (1 c.)
Crystallized fruit
Whipped Cream or Mock Cream, No. 121
Grated rind ½ lemon
Measures level. Cut the pastry into 6 equal pieces and roll each one very thinly. Cut into rounds using an 8-inch sandwich-tin as a guide. It helps to keep the pastry in shape if it is rolled and baked on waxed parer. Prick well and chill for 15-20 minutes before baking in a hot oven 450 F. [232°C] Mark 8, for 8-10 minutes. Cool on the paper. Add the lemon rind to the apple. Sandwich the pastry in layers, using the custard and apple alternately. Ice the top with the water icing and decorate with nuts and fruit. Ice the sides with the cream or pipe it on with an icing bag and rosette tube Cut in wedges and serve as a cake or cold sweet.
405
Temperature 375 F. [191°C] Mark 5.
Quantities for a 10 x 8-inch tin:
3 eggs
1 Tbs. cornflour
3 oz. [85g] melted, butter (6 Tbs.)
4 oz. [110g] castor sugar (4 c.)
3 oz. [85g] plain flour (1 c.)
Measures level. Mix by the Sponge Method, #664, beating the eggs and sugar over hot water and adding the butter last. Pour into the greased and floured tin and bake as for any sponge. Turn out carefully and use as a base for any of recipes #947-9 or for Refrigerator Cakes, #942-3 or #950.
Trim off the edges of Genoese Sponge, #946. Arrange a layer of fresh or bottled fruit on top of the cake leaving ½ inch [15mm] margin round the edges. Cover the fruit carefully with a thin layer of thickened fruit-juice or syrup, using 1 level Tbs. of arrowroot to each ½ pt. [285ml] of liquid, as in Fruit Flan, No. 729. Pipe whipped cream round the edges. For serving, cut in 2-3-inch [50-75mm] slices.
Cut Genoese Sponge, #946, into small fancy shapes using pastry-cutters. Cover with Gallic Icing as described in #611. Decorate by piping with Butter Icing, No. 614, or rolling in coconut or chopped nuts.
Use the trimmings from the Genoese Sponge, #946. Rub through a sieve to make fine cake-crumbs. Bind to a firm consistency with sieved apricot or raspberry jam, flavoured with rum. Roll in the sieved jam and then in cocoa or chocolate vermicelli.
406
Quantities for 4-6 helpings:
4-6 sponge fingers
4 oz. [110g] chocolate
4 tsp. gelatine
2 eggs
Pinch of salt
1 Tbs. rum or 1 tsp. vanilla
Cream and nuts
Measures level. Split the sponge fingers and use them to line a pint-size basin or mould. Melt the chocolate over hot water. Soak the gelatine for a few minutes in 1 Tbs. of cold water and then dissolve it in 1½ Tbs. Boiling water. Add to the melted chocolate and mix well. Add the beaten egg-yolks. Remove from the heat and add the whites beaten with the salt. Flavour with rum or vanilla and pour into the mould. Chill for at least 12 hours. Turn out of the mould and, if liked, decorate with cream and chopped nuts.
Temperature 425 F. [218°C] Mark 7.
Quantities for an 8-inch tin:
4 oz. [110g] flour made into Short Pastry, No. 716
Jam
2 eggs
3 oz. [85g] fresh breadcrumbs (1 c.)
3 oz. [85g] sugar (6 Tbs.)
2 oz. [55g] melted butter or margarine (4 c.)
3 oz. [85g] ground almonds (4 c.)
Grated rind and juice 1 lemon
3 oz. [85g] sugar
Measures level. Roll the pastry to line a sandwich-tin or deep plate. Spread with jam. Beat the egg-yolks with a tablespoon of water and add the rest of the ingredients. Fold in the whites beaten stiffly with a pinch of salt. Spread over the jam and bake until the filling is firm and lightly browned.
407 RECIPES FOR THE MORE EXPERIENCED CO4~2~7
Temperature 450 F. [232°C] Mark 8.
Quantities for an 8-inch [200mm] pie:
4 oz. [110g] flour made into Short Pastry, No. 716
8 oz. [225g] sugar (1 c.)
2 Tbs. flour
8 oz. [225g] cranberries (1 c.)
¼ pt. [140ml] Water (½ c.)
Measures level. Roll the pastry and cut to line a deep tin or plate. Mix the other ingredients and boil gently for 10 minutes. Cool. Put in the pastry-case and put strips of pastry across to make a lattice and a double rim round the edge to cover the ends, see #723. Bake in a hot oven. Serve with cream or custard.
Temperature 400 F. [204°C] Mark 6.
Quantities for an 8-inch [200mm] tin:
4 oz. [110g] cornflour (4 c.)
4 oz. [110g] plain flour (4 c.)
1 tsp. baking powder
1 Tbs. sugar
3 oz. [85g] butter or margarine (6 Tbs.)
1 egg-yolk
Milk
Jam
Meringue
1 egg-white
2 Tbs. sugar
Measures level. Mix by the Rubbing in Method, #662, to a stiff dough, using the egg-yolk and a little milk for binding. Line a tin or plate with the pastry. Bake until lightly browned. Spread with jam and cover with the meringue. Bake at 350 F. [177°C] Mark 3, until the meringue is set, about 20-30 minutes.
Temperature 350 F. [177°C] Mark 4.
Quantities for 2 dozen biscuits:
4 oz. [110g] margarine (4 c.)
4 oz. [110g] castor sugar (1 c.)
4 oz. [110g] plain flour (¾ c.)
1 oz. [30g] cornflour (3 Tbs.)
408 ‘r~z ?Penguin COOKERY ~ I
Vanilla essence
Pinch of salt
3 egg-whites
Measures level. Cream the margarine and sugar until very thick and light. Add the essence and fold in the stiffly beaten egg-whites. Sift the flour, cornflour, and salt together and stir into the creamed mixture. Pipe on to
[g]408
well-greased trays in small finger-shapes using a 3/8-½-inch [10-15mm] plain forcing tube. Bake in a slow oven, watching them well, as they burn readily. They should be only slightly coloured when cooked.
Temperature 350 F. [177°C] Mark 4.
Quantities for 18 macaroons:
2 egg-whites
8 oz. [225g] castor sugar (1 c.)
Pinch of salt
1 Tbs. ground rice or fine semolina
6 oz. [170g] ground almonds (1¼ c.)
18 blanched almonds
Measures level. Beat the egg-whites and salt until stiff Fold in the almonds, sugar, and rice-flour. Put in rounds on rice-paper or heavily greased baking-trays. Place an almond on each. Bake in a slow oven. The easiest way of shaping the macaroons is to roll the mixture in balls in the palms of the hand, and then flatten with a knife.
RECIPES FOR The MORE Experienced cook 409
Temperature 450 F. [232°C] Mark 8.
Puff Pastry, No. 718
Castor sugar
Roll the pastry on a board sprinkled with castor sugar instead of flour. Roll to a rectangle. Fold the sides to the centre and then the folded sides to the centre again. Cut
[g
p409]
downwards into slices about ½ inch [15m] thick. Put on a greased tray, cut side up, allowing room for spreading. Sprinkle with sugar and bake to a pale brown. If liked, join together with whipped cream.
Temperature 400 F. [204°C] Mark 6.
Quantities for 2 dozen cakes:
5 oz. [140g] plain flour (1 c.)
½ tsp. baking powder
Pinch of salt
1 oz. [30g] sugar (2 Tbs.)
2 ½ oz. [70g] Margarine (5 Tbs.)
2 eggs
Raspberry jam
Filling
4 oz. [110g] sugar (4 c.)
2 oz. [55g] desiccated coconut (½ c.)
Measures level. Sift the flour, baking powder, and salt. Add the 1 oz. sugar and rub in the margarine. Mix to a
410 ) Ti1& P~4J~ ~QZ -~
stiff dough with the egg-yolks, slightly beaten and cut in rounds to line small patty tins. Beat the egg-whites until stiff and fold in the sugar and coconut. Put a small spoonful of jam in the bottom pastry- case and two-thirds fill with the coconut mixture. Bake until a pale brown.
Temperature375F [191°C] Mark 5.
Quantities for 2 dozen cakes:
6 oz. [170g] plain chocolate
3 ½ c. cornflakes
½ pt [285ml] sweetened condensed milk (1 tin)
Measures level. Melt the chocolate over hot water. Add the milk and cook for 5 minutes or until the mixture thickens. Cool and add the cornflakes, mixing thoroughly. Place in spoonfuls on a greased tray and bake for 10 minutes.
Temperature 325 F. [163°C] Mark 2
Quantities for an 8-inch [200mm] tin:
8 oz. [225g] butter (1 c.)
8 oz. [225g] castor sugar (1 c.)
4 eggs
8 oz. [225g] ground almonds (2 c.)
4 oz. [110g] Plain flour (¾ c.)
Pinch of salt
¾ lb. [335g] sultanas (2 c.)
3 oz. [85g] mixed peel (½ c.)
1 oz. [30g] preserved ginger (¼ c.)
Grated rind 1 orange
Measures level Mix by the Creaming Method, see #663, using the ingredients in the order given in the recipe. Bake in a tin lined with grease-proof paper in a moderate oven for 3 hours. Leave in the tin to cool.
411
Temperature 375 F. [191°C] Mark 5.
Quantities for a tin 12 x 9 inches [300x225]:
2 apples and 2 bananas or 1 lb. [450g] Red plums
2 oz. [55g] cottage cheese
2 oz. [55g] brown sugar
4 oz. [110g] butter
8 oz. [225g] wholemeal flour (1 ½ c.)
¼ tsp. salt
½ tsp. baking powder
4 oz. [110g] butter
3 oz. [85g] brown sugar (½ c.)
1 egg
Measures level. Mix the flour, baking powder) and salt, and rub in the butter. Add the fine brown sugar. Mix to a soft dough with the beaten egg. Knead lightly and roll to fit the greased tin. A Swiss roll tin is ideal. Peel and chop the apples and bananas or stone and chop the plums. Cover the pastry with the fruit and sprinkle the cottage cheese over the top. Cover this with a generous layer of soft brown sugar and dot with the ½ oz. [15g] butter. Bake in a moderate oven and when cool, cut in squares.
Temperature 350 F; [177°C] Mark 4.
Quantities for 2 dozen cakes:
7 oz. [195g] melted butter or margarine (1 c.)
1 oz. [30g] cocoa (3 Tbs.)
¼ tsp. salt
6 oz. [170g] plain flour (1¼ c.)
Vanilla essence
3 oz. [85g] sugar (6 Tbs.)
1 doz. shelled walnuts
2 oz. [55g] cornflakes (2 c.)
Chocolate Icing, No. 612
Measures level. Mix all the ingredients together and put in small spoonfuls on an ungreased tray. Bake until firm. When cold drop a blob of icing on top of each and press on half a walnut.
e411
412 THE PENGUIN COOKERY BOOK
Temperature 375 F. [191°C] Mark 5.
Quantities for 16 fingers:
⅔ c. sweetened condensed milk
2 oz. [55g] plain flour (½ c.)
½ tsp. baking powder
Pinch of salt
3 oz. [85g] stoned, chopped dates (½ c.)
¼ c. minced nuts
½ tsp. vanilla essence
Measures level. Mix all the ingredients together and spread in a greased tin about 9 x 6 inches. Cut into fingers while still hot.
Temperature 450 F. [232°C] Mark 8.
Quantities for 18 cakes:
8 oz. [225g] flour made into Flaky Pastry, No. 717
4oz. [110g] Currants (⅔ c.)
½ tsp. cinnamon
½ oz. [15g] melted butter or margarine (1 Tbs.)
¼ tsp. nutmeg
Grated rind 1 lemon
4 oz. [110g] brown sugar (½ c.)
1 oz. [30g] chopped peel (2 Tbs.)
Measures level. Roll the pastry 1/8 inch thick and cut in rounds with a 4-inch cutter. Mix all the other ingredients together. Put 2-3 tsp. on each round. Brush the edges with water and press them together to form a ball. Turn over and roll the top until the fruit begins to show through. Cut 3 gashes on top with a sharp knife. Bake until lightly browned.
Temperature 425 F. [218°C] Mark 7.
Quantities for 18 tartlets:
6 oz. [170g] flour made into Flaky Pastry, No. 717
Apricot jam
2 egg-whites
2 oz. [55g] ground almonds (½ c.)
4 oz. [110g] castor sugar (½ c.)
Almond essence
413 RECIPES FOR THE MORK RXPKRIENCED COOK 4~’*~ -
Measures level. Roll the pastry 1/8-inch [3mm] thick and cut into rounds to line small patty-tins. Put ½ tsp. of jam in the bottom of each. Beat the egg-whites with a pinch of salt. When stiff, fold in the almonds and sugar and add a few drops of almond essence. Put a little in each tart and bake in a hot oven until firm and pale brown.
Temperature 350 F. [177°C] Mark 4.
Quantities for 18 macaroons:
3 egg-whites
Pinch of salt
2 tsp. flour
8 oz. [225g] sugar (1 c.)
Vanilla essence
8 oz. [225g] desiccated coconut (2 c.)
Measures level. Beat the egg-whites and salt until stiff. Add the flour and sugar and warm in a saucepan until well blended. Add vanilla to taste and the coconut. Put in small heaps on greased trays and bake until pale brown.
Temperature 350 F. [177°C] Mark 3.
Quantities for 16 meringues:
2 egg-whites
Pinch of salt
2 ½ oz. [70g] chopped walnuts
1 doz. glacé cherries, chopped
2 oz. [55g] cornflakes (2 c.)
4 oz. [110g] Sugar (½ c.)
Measures level. Beat the egg-whites and salt until stiff. Fold in the other ingredients and place in spoonfuls on well-greased trays. Bake until pale brown and firm, but be careful not to brown them too much, or the flavour will be spoiled.
414
Temperature 400 F [204°C] Mark 6,
Quantities for 14 cakes:
4 oz. [110g] Butter or margarine (½ c.)
4 oz [110g] plain flour (1c.)
4 tsp. baking powder
4 oz. [110g] castor sugar (½ c.)
Apricot jam
Vanilla essence or rind 1 lemon
Desiccated coconut
Glace cherries
2 eggs
Measures level. Mix by the Creaming Method, #663. Fill greased dariole moulds two-thirds full with the mixture and bake in a moderate oven. When cold, paint with warm jam and roll in coconut to coat thoroughly. Stick a piece of cherry on top with a little jam or melted jelly.
Temperature 375 F. [191°C] Mark 5.
Quantities for an 8 x 12-inch tin:
8 oz. [225g] Flour (1½ c.)
1 tsp. spice
1 tsp. cinnamon
2 tsp. baking powder
½ tsp. salt
4 oz. [110g] [110g] fine brown sugar (½ c.)
4 oz. [110g] Fat (½ c.)
1 egg
Jam
Milk
Chopped nuts
Measures level. Mix to a stiff dough by the Rubbing in Method, #662, using the egg for binding. Divide in two, and roll half to a rectangle to fit the baking-tin. Spread with a layer of jam and roll the other half to cover. Brush with milk and sprinkle with chopped nuts. Bake in a moderate oven until firm in the centre. Cut in fingers when cold.
415 P~I~?4
Temperature 325 F. [163°C] Mark 2.
Quantities for a 7-inch [175mm] tin:
6 oz. [170g] butter or margarine (¾ c.)
½ tsp. spice
3 oz. [85g] Sultanas (½ c.)
5 oz. [140g] castor sugar (10 Tbs.)
1 oz. [30g] raisins (2 Tbs.)
2 oz. [55g] Chopped peel (1/3 c.)
4 eggs
4 oz. [110g] currants (⅔ c.)
8 oz. [225g] plain flour (1 ½ c.)
4 oz. [110g] almonds, blanched and chopped
½ tsp. baking powder
Measures level. Mix by the Creaming method, #663, keeping half the almonds to sprinkle on top just before baking.
Temperature 375 F. [191°C] Mark 5.
Quantities for 1 lb. loaf:
6oz. [170g] chopped dates (1 c.)
½ tsp. bicarbonate of soda
½ pt. [285ml] boiling water (1 c.)
1 egg
2 oz. [55g] brown sugar (¼ c.)
6 oz. plain flour (1 ¼ c.)
1 tsp. baking powder
2 oz. [55g] Chopped walnuts
½ tsp. salt
Measures level. Put dates and soda in a basin and pour over the hot water. Leave to cool Mix all ingredients together with the beaten egg and date mixture to make a soft consistency. Bake in a greased tin until firm in the middle. Keep at least a day before cutting in thin slices and spreading with butter or margarine.
Temperature 350 F, [177°C] Mark 4.
Quantities for 12 completed cakes:
4 oz. [110g] butter or margarine (½ c.)
2 oz. [55g] cornflour (6 Tbs.)
1 tsp. baking powder
416 THE PENGUIN COOKERY BOOK
1 oz. [30g] icing sugar (¼ c.)
Vanilla essence
2 oz. [55g] plain flour (6 Tbs.)
Butter Icing, No. 614
Measures level. Mix by the Creaming Method, #663. Put in a forcing bag and force into 24 small rosettes on a baking-tray. Bake until very pale brown. Cool and join in pairs with a little butter icing.
Using yeast is not difficult, provided you remember it is a living plant which can be killed by wrong treatment and that when it is dead it will not work to lighten the dough. -
Yeast needs food and warmth to make it grow. Its food is sugar and flour. As it grows it produces bubbles of a gas called carbon dioxide, and this gas makes the dough light. The same gas is produced by the chemicals used to make baking powder, see No. 656.
The warmth yeast likes is just below blood heat, or 80-83 F [27-28°C]. If the dough is heated above 95 F. [35°C] the yeast dies, and if below 77 F. [25°C] it goes to sleep and does not produce any gas. Cooks who are used to handling yeast doughs can tell the correct temperature by the feel. Beginners will find it a help to use a thermometer, pushing the bulb into the dough. Any thermometer that registers up to 100 F. [38°C] will do.
The best place to put the dough to keep it warm is on the rack over the stove, in the warming cupboard, or airing cupboard. If none of these is suitable, the basin with the dough in it may be stood over a pan of hot water; but be careful not to have the water too hot. The dough should be covered with a clean tea-towel during rising.
When the mixture goes in the oven the yeast is killed
417 h4~OIZ1R1FC5b
and no more gas is produced. For this reason it is important to be sure that all yeast mixtures have risen thoroughly or been ‘proved ', before baking, otherwise they will be close and heavy. On the other hand, over-rising or proving can so stretch and weaken the dough that it cannot hold up, and collapses in the oven, again giving a heavy result. With most yeast mixtures the dough should be allowed to double its size during-rising, whether it is just allowed one rising before baking, or whether it is kneaded after one rising and then put to rise again before baking. Remember, too, that only plain flour is suitable for making yeast mixtures.
Most yeast-doughs are kneaded, though some rich ones containing eggs are beaten hard instead. Kneading is working the dough lightly with the knuckles, folding it over and over as you knead. Use only just enough flour to prevent it from sticking to the board.
Kneading or beating mixes the yeast and the gas it produces evenly through the dough, and makes the mixture elastic.
Temperature 450 F. [232°C] Mark 7 then 375 F. [191°C] Mark 5
Quantities for two 1-lb. loaves:
1lb. [450g] plain flour (3 ¼ c.)
2 tsp. sugar
2 tsp. salt
4 pt. [] tepid water (1 c.) or milk and water
4 oz. [110g] Fresh yeast or ¼ oz. dried
1 oz. [30g] melted fat
Measures level. Sift the flour and salt and put in a warm place. Work the sugar. and yeast together until liquid and add the tepid water and fat. Make a well. in the centre of the flour and pour in the yeast mixture. Mix to a dough and knead well for 10 minutes. Divide in two and shape into loaves either to bake in greased loaf-pans
418 THE PENGUIN COOKERT~~OOK
or as cottage loaves on a greased baking tray. Stand in a warm place with a clean tea-towel over the top. When it has doubled its size bake in a hot oven for 15 minutes, and then reduce the heat to moderate for a further ½-¾ hour. If the loaf sounds hollow when tapped on the bottom, it is done. Cool on a rack.
Temperature 375 F. [191°C] Mark 5.
Quantities for 2 loaves:
1 lb. [450g] plain flour (3 ¼ c.)
1 egg
2 tsp. salt
1-2 oz. [30-55g] melted butter or margarine (2-4 Tbs.)
½ oz. [15g] yeast
2 tsp. sugar
¼-½ [140-285ml] pt. Milk (½-1 c.)
Measures level. Sift the flour and salt into a basin and put in a warm place. Cream the yeast and sugar together
[g
p418]
until liquid. Add to it the beaten egg, half the lukewarm milk, and the fat, melted but not hot. Mix to a sticky dough, adding more milk if needed. Beat hard for 10 minutes and leave to rise in a warm place until double its bulk. Cover with a clean cloth. Knead well and divide
419 RECIPES FOR THE MORE EXPERIENCED COQ%
in half. Divide each piece in three and roll into a sausage about 1 inch thick. Plait the pieces, securing the ends firmly together. Put on greased trays, and leave to rise until double in bulk. Bake for about 20 minutes or until firm. Tap the bottom of one, and if it sounds hollow it is cooked. Cool on a rack.
1 ½ oz. [40g] yeast
4 oz. [110g] Lard (½ c.)
About 1 pt. [570ml] warm milk (2 c.)
1 oz. [30g] sugar (2 Tbs.)
2 eggs
2 lb. [900g] plain flour (6 ½ c.)
4 oz. [110g] margarine or butter (½ c.)
Measures level. Put the yeast in a small basin and mash it with a little of the milk until quite smooth. Add about ¼ pt. of the milk (½ c.). Sprinkle with a little of the flour. Cover and put in a warm place to start rising. Cream the fat and sugar until white and very light. Beat in the eggs, adding a little of the flour to prevent curdling. Add the yeast mixture and the rest of the flour. Add enough milk to make a soft, sticky dough. Beat hard until the mixture leaves the sides of the basin dean. Cover with a cloth and put in a warm place until double in bulk, about 1 hour. Turn on to a floured board and use in any of the following ways.
Temperature 425 F. [218°C] Mark 7.
Take a quarter of Recipe #975. Press it into a flat round cake about 8 inches [200mm] in diameter. Put in a greased and floured sandwich-tin, making a depression in the centre and thickening the edge to make the shape of a flan with a thick, border. Fill the centre with stoned cherries or plums, sweetened fruit puree, or sliced apples. Bake without proving and then sprinkle with sugar.
420 ~NZ ~R,I4PP(
Temperature 425 F, [218°C] Mark 7.
Take a quarter of the dough, #975, and add 3 oz. [85g] (½ c.) sultanas, currants, or raisins. Knead lightly to work in the fruit. Put in a greased 1-lb. [450g] loaf-pan or 7-inch [175mm] cake-tin and leave to rise until double the size. Bake until the centre is firm to the touch.
Temperature 425 F. [218°C] Mark 7.
Divide a quarter of the dough, #975, into about 8 small pieces. Flatten each slightly, and put a small spoonful of jam in the centre. Draw the edges of the dough over to cover the jam and place close together on a baking-tray so that they will touch one another when they rise. Brush the sides of each with melted fat. Cover and put to rise until double the size. Brush with a little milk and bake until brown and firm. Glaze as for Hot Cross Buns, #983, or ice with Water Icing, #611.
Temperature 425 F. [218°C] Mark 7.
Spread a quarter of the dough, #975, in a deep, greased 8-inch [200mm] sandwich-tin or shallow cake-tin. Cover and put to rise until double the size. Mix together 2 Tbs. melted butter or margarine, ½ c. stale breadcrumbs, 2 Tbs. sugar, 1 tsp. cinnamon, and 2 Tbs. chopped blanched almonds. Sprinkle over the top of the dough and bake until it feels firm when pressed in the centre.
Temperature 425 F. [218°C] Mark 7
Quantities for 1 dozen buns
8 oz. [225g] Plain flour (1 ½ c.)
5 oz. [140g] Butter or margarine (10 Tbs.)
1 ½ Tbs sugar
p421
1 egg
1 oz. [30g] yeast
Milk to mix
1 egg-white
Measures level. Sift the flour into a basin and add the sugar. Make a well in the centre and add the yeast creamed until liquid with 1 tsp. Sugar, and enough milk to make a stiff dough. Knead well. Roll to a rectangle about 1½ inches thick.
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p421]
Put the butter or margarine on in small dabs. Fold in thirds and then in three again, like a napkin. Roll, and repeat the rolling and folding three times. Leave in a cold place for 1 hour to become firm. Roll out ½ inch [15mm] thick, and cut in 4-inch [100mm] squares. Put a teaspoonful of apple or custard in the centre of each. Fold the corners to the centre like an envelope and press well together. Put in a warm place to rise to double the bulk, about 1 hour. Brush with slightly beaten egg-white and bake until light brown. When cold ice with Water Icing, #611, or serve plain.
Temperature 425 F. [218°C] Mark 7.
Quantities for 6-8 small babas:
½ oz. [15g] yeast
1 tsp. Sugar
6 Tbs. warm milk
2 oz. [55g] butter or margarine (4 Tbs.)
2 oz. [55g] Sugar (¼ c.)
6 oz. [170g] plain flour (¼ c.)
¼ tsp. salt
4 oz. [110g] dried fruit (currants, peel, and raisins, ⅔ c.)
Syrup
4 oz. [110g] Sugar (½ c.)
4 Tbs. water
2 Tbs. rum
p422 THE PENGUIN COOKERY BO
Measures level. Cream the yeast and sugar until liquid. Add the warm milk and sprinkle the top with a little flour. Cover with a cloth and put in a warm place to begin rising. Leave for 15-20 minutes. Use the other ingredients except the fruit to make a cake mixture by the Creaming Method, #663. Add the yeast mixture and beat hard for 5 minutes. Add the fruit and half fill small greased moulds. Leave to rise to the tops. Bake until they feel springy when pressed in the centre. Turn out carefully, pour over the warm syrup, allowing it to soak in. To make the syrup, boil the sugar and water for 5-10 minutes and then add the rum. Serve hot or cold. Cold ones may be decorated with whipped cream flavoured with rum.
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Temperature 425 F. [218°C] Mark 7.
Quantities for 1 dozen buns:
8 oz. [225g] Flour (1 ½ c.)
3 oz. [85g] sugar (6 Tbs.)
1 tsp. salt
2 oz. [55g] Sultana. (1/3 c.)
3 oz. [85g] Lard (6 Tbs.)
1 ½ oz. [40g] chopped peel (3 Tbs.)
¼ oz. [7g] yeast
1 tsp. sugar
Little egg for brushing
1 egg
Coarse sugar
¼ pt. [140ml] Milk (½ c.)
Measures level. Sift the flour and salt into a basin and rub in the lard. Cream the yeast and sugar until liquid. Add the egg, slightly beaten, and the lukewarm milk. Beat well, cover, and leave to rise until double the bulk. Beat in the rest of the sugar and the fruit. Shape into small buns and put on a greased tray. Leave to rise until double the size. Brush with egg and sprinkle with coarse sugar. Bake until they feel hollow when tapped on the bottom.
p423
Temperature 425F. [218°C] Mark 7
Quantities for 12-16 buns
½ oz. [15g] yeast
2 oz. [55g] Sugar (¼ c.)
1 tsp. sugar
1 tsp. spice
½ pt. [285ml] Warm milk (1 c.)
2 oz. [55g] Sultanas (¼ c.)
1 lb. [450g] plain flour (3 ¼ c.)
1 tsp. salt
2 Tbs. Sugar
¾ oz. [20g] Lard (1½ Tbs.)
2 Tbs. water
Measures level. Cream the yeast and sugar until liquid and add the milk. Sprinkle a little flour on top, cover and put in a warm place for about 15 minutes to begin rising. Sift the rest of the flour into a warm bowl, with the salt. Rub in the lard. And the Sugar, fruit; and spice, and then the yeast mixture. If necessary. add more milk to make a soft dough. Knead well. Cover and leave to rise until double in bulk. Knead lightly, shape into buns, and place on greased trays. Cut a cross on the top of each with a sharp knife and leave to rise until double the size. Bake until they sound hollow when tapped on the bottom. While still hot brush with the glue made by mixing the sugar and water and bringing it to the boil. Use while hot.