Food Facts for the Kitchen Front

Оглавление

Литагент HarperCollins USD. Food Facts for the Kitchen Front

Food Facts for the. Kitchen Front

Table of Contents

A NOTE ON FOOD VALUES

GROUP ONE—ENERGY FOODS

GROUP TWO—BODY-BUILDING FOODS

GROUP THREE—PROTECTIVE FOODS

A NOTE ON FOOD FACTORS

CALORIES

PROTEINS

VITAMINS

MINERAL SALTS

VEGETABLES

ARTICHOKES (Jerusalem)

ARTICHOKE SOUP

ARTICHOKES AND POTATOES IN CAPER SAUCE

ARTICHOKE CHIPS

ARTICHOKE CRISPS

ASPARAGUS

BROAD BEANS

BROAD BEANS (make two meals)

BROAD BEANS (cooked in their pods)

BROAD BEAN PUREE

BROAD BEANS IN PIQUANT SAUCE

BROAD BEANS FOR WINTER USE

FRENCH BEANS (or Runner Beans)

BEETROOT

BAKED BEETROOTS

HOT BEETROOTS WITH HORSERADISH SAUCE

BEETROOT JELLY

CABBAGE

STUFFED CABBAGE

CREAMED CABBAGE

STUFFED CABBAGE LEAVES

CABBAGE PLATE

RED CABBAGE CASSEROLE

CAULIFLOWER

CURRIED CAULIFLOWER

BAKED CAULIFLOWER

CARROTS

UNCOOKED CARROT PUDDING

CARROT CROQUETTES

PARSLEY CARROTS

SAVOURY CARROT CASSEROLE

CARROT ROLL

CARROTS AND SPROUTS

CARROT BEEHIVE

CURRIED CARROTS AND CELERY

CELERY

CREAMED CELERY

FRIED CELERY

CUCUMBER

STEWED CUCUMBER

ROASTED CUCUMBER

LEEKS

LEEK PUDDING. POTATO SUET CRUST PASTRY

LETTUCE

LETTUCE AS A GREEN VEGETABLE

LETTUCE AND SPINACH

BRAISED LETTUCE WITH PEAS

STUFFED LETTUCE

STUFFED MARROW

MARROW AU GRATIN

MUSHROOMS

NETTLES

NETTLE CHAMP

ONIONS

BRAISED ONIONS

STUFFED ONIONS

BAKED ONIONS

ONION SKINS

PARSNIPS

STUFFED PARSNIPS

PARSNIP CROQUETTES

PARSNIP PIE

PEAS

PEAS AND CARROTS

PEA PODS

SPINACH

BRAISED SPINACH

SPINACH TOASTS

SPINACH AU GRATIN

SPINACH (with Rolled Oats)

SPROUTS

BRUSSEL SPROUTS AND CELERY

SHROPSHIRE SWEDES

SWEDES AND SPINACH

CASSEROLE OF SWEDES

“HOT” TURNIPS

BAKED TURNIPS

TURNIP TOMMIES

TURNIP PIE

TURNIP TOPS

TOMATOES

STUFFED RAW TOMATOES

HOT TOMATO SALAD

SPAGHETTI WITH PEAS AND TOMATOES

SAVOURY TOMATO PANCAKES

MIXED VEGETABLE DISHES. MIXED VEGETABLE CURRY

SUMMER SUPPER DISH

DUTCH CASSEROLE

BAKED VEGETABLE PLATTER

AUTUMN VEGETABLE PLATTER (Hot)

NEST OF VEGETABLES IN POTATO RING

VEGETABLE BON BORUE

VEGETABLE FLAN

SUMMER VEGETABLE HOT-POT

ENGLISH GARDEN PIE

LORD WOOLTON PIE

POTATOES

EVERYDAY WAYS OF COOKING POTATOES

PARSLEY POTATO CAKES (for Breakfast)

POTATO FLODDIES (Pancakes)

POTATO OVEN SCONES

POTATO TOPPINGS FOR TOAST

IRISH POTATO CAKES

FADGE (Irish Potato Bread)

POTATO AND FISH CAKES

POTATO AND VEGETABLE PIE

SUPPER CASSEROLE

POTATO PIGLETS

JACK-IN-THE-BOX

POTATO BASKET

SCOTS POTATO PIES

BAKED POTATOES (Stuffed)

PICCANINNIES

POTATO AND SPINACH CROQUETTES

MIDDLETON MEDLEY

CHAMP

SCALLOPED POTATOES

SAVOURY SURPRISES

PINK AND GREEN PUREE

POTATO BISCUITS

POTATO SALADS

POTATO SALAD

HOT POTATO SALAD

SUNSET SALAD

CARROT-CAP SALAD

RADISH AND POTATO SALAD

POTATO SOUP

POTATO AND WATERCRESS SOUP

POTATO AND LEEK SOUP

POTATO AND MIXED VEGETABLE SOUP

SURPRISE POTATO BALLS

POTATO WAFFLES

DEVILLED POTATOES

SWEET POTATO PUDDING

POTATO STUFFING

POTATO BREAD

POTATO PASTRY

POTATO SUET CRUST

WAR AND PEACE CHRISTMAS PUDDING

SALADS. SIMPLE SALAD

CAULIFLOWER SALAD

UNCOOKED CAULIFLOWER SALAD

WINTER SALAD

BROAD BEAN SALAD

FRENCH BEAN SALAD

FRENCH BEAN AND FISH SALAD (Hot)

JUNE SALAD

TURNIP SALAD (Cooked)

TURNIP SALAD (Hot Snack)

CELERY LEAF SALAD

CELERY RELISH

DANDELION SALAD

CHICORY SALAD

POTATO AND CELERIAC SALAD

VEGETABLE BRAWN

SALAD DRESSINGS. MAYONNAISE (Economical)

EGGLESS MAYONNAISE

WAR-TIME VINAIGRETTE

HOME GROWN HERBS

PARSLEY

BAY LEAF

THYME (Lemon flavoured and Black varieties)

TARRAGON

CHERVIL

CHIVES

SAGE

MINT

DILL

HORSERADISH

HERB PUDDING (to serve with Meat)

PICKLED NASTURTIUM SEEDS

FISH

BOILED HERRINGS

DRY FRYING—FRYING IN SALT

FRYING IN SHALLOW FAT

FRYING IN OATMEAL

BAKED HERRINGS

BAKED STUFFED HERRINGS

SOUSED HERRINGS

GRILLED HERRINGS

HERRINGS IN JELLY

HERRING ROES—SOFT ROES

SOFT ROE POTATO CAKES

SOFT ROES FOR CHILDREN

POACHED KIPPERS

“JUGGED” KIPPER

GRILLED KIPPER

GRILLED BLOATERS

FILLETED BLOATERS ON BAKED BREAD

BLOATERS FOR LUNCH

WHITE FISH

CASSEROLE OF FISH

CASSEROLE OF FISH WITH GARDEN HERBS

FISH CAKES

CHINESE FISH DISH

CRUMBED COD STEAKS

CURRIED MACKEREL

SCALLOPS OF FISH

FRESH WATER FISH

GRILLED BREAM

BAKED ROACH

SALMON TROUT

GRILLED TROUT

MEAT

MAIN RULES IN COOKING MEAT

BRAISED BRISKET OF BEEF

BEEF IN CASSEROLE

JUGGED BEEF1

OATMEAL MINCE

SALT BEEF AND DUMPLINGS

MINCED MEAT ROLY

BAKE-HOUSE MUTTON

SPRING BRAISE

MEAT ROLL

CHINA CHILOE. A Recipe for Gardeners

LAMB WITH CELERY

STUFFED LAMB

MUTTON WITH TURNIPS

VEAL WITH RICE

RABBITS

BAKED RABBIT

BOILED RABBIT

RABBIT DUMPLINGS

CURRIED RABBIT

JUGGED RABBIT

POTTED RABBIT

CURRIED VENISON

IRISH STEW MADE WITH VENISON

FOR A NOT-SO-YOUNG CHICKEN

OFFAL

PARSLEY TRIPE

CURRIED TRIPE

STEWED TRIPE WITH CELERY

STUFFED TRIPE

BAKED SAVOURY LIVER

LIVER DUMPLING

SAVOURY LIVER PUDDING

COW HEEL WITH PARSLEY SAUCE

STEWED OX CHEEK

HOT POTATO AND KIDNEY PIES

PIG’S OR SHEEP’S TROTTER

BRAWN

SHEEP’S HEAD ROLL

BAKED STUFFED SHEEP’S HEART

SHEEP’S HEAD BROTH

BRAINS ON TOAST

WAYS WITH CORNED BEEF

POTATO AND CORNED BEEF PANCAKE

CORNED BEEF AND OATMEAL PUDDING

PANNED CORNED BEEF AND BEETROOT

FATS

OATMEAL

TO MAKE PORRIDGE

OATMEAL DUMPLINGS. To accompany soup or stew

MEALIE GRACHIE

MEALIE PUDDING (“Donkey”)

LIVER AND ROLLED OATS HOT-POT

SAVOURY OATMEAL BAKE

OATMEAL FISH ROLLS

BAKED FISH AND OATMEAL BALLS

BROSE

OATMEAL BREAD

OATCAKES (Traditional Recipe)

OATCAKES (Using Fat)

OATMEAL SCONES, OR FARLS

PORRIDGE SCONES

OATMEAL DRINK (Cold)

SOUP

SIMPLE BREAD SOUP (Quick)

QUICK SOUP

RAW BEETROOT SOUP

BEETROOT AND CABBAGE SOUP (Quick)

STRAIGHT-FROM-THE-GARDEN SOUP (Quick)

GOLDEN SOUP

BARLEY BROTH

POLISH BARLEY SOUP

CARROT AND OATMEAL SOUP

SWEDE SOUP

GREEN PEA SOUP

CELERY SOUP

MIXED VEGETABLE SOUP

CAULIFLOWER SOUP

PEASANT SOUP

SPINACH SOUP

PEA POD SOUP

LEEK POTTAGE (Brotchan Roy)

CABBAGE AND CELERY SOUP

CREOLE SOUP

KOLDUNY (Dumplings)

FRUIT SOUPS

BREAD AND BAKING. KEEPING BREAD FRESH

USING STALE BREAD

TOAST FOR TEA

USING BREAD IN NURSERY SWEETS. SUMMER PUDDING

POOR KNIGHTS’ PUDDING

RHUBARB BREAD PUDDING

HOME-MADE BREAD

WHITE BREAD

For a Quartern Loaf

BROWN BREAD

QUICKLY MADE BREAD (without Yeast)

SAUCES

WHITE SAUCE (coating consistency)

MINT SAUCE

PIQUANTE SAUCE

SWEET SAUCES

FRUIT

A SUGAR-SAVING HINT

DOMESTIC PRESERVING

PACKED MEALS

COLD KIDNEY PASTIES

POTATO AND SAUSAGE SALAD

CARTON MEALS

SAVOURY SPREADS

HERRINGS AND HORSERADISH PASTE

HARD ROE BUTTER

SAVOURY ROLLS

HAY-BOX COOKING

INDEX

Copyright

About the Publisher

Отрывок из книги

Filled with no-nonsense war-time recipes, using pure ingredients and simple preparation methods.

Includes valuable information on food groupings and food factors, vital for a healthy and balanced diet.

.....

1 teaspoon fruit juice (inseason).

I tablespoon rolled oats or toasted oatmeal.

.....