2 S 1/2 PED S 1 CAN (2 S) ITALIAN PLUM ES, PED ED 3 S PASTE 1 PED FRESH (OR 1 ) 1 1/2 FRESHLY 2-3 QUART ENAMEL OR ( ) , S . OR S WITH ION OF . TO , WITH A S GUARD OR PARTIY WITH . OVER FOR 30 S. . AFTER 35 S CAREFULLY (IT WILL BE ). S , AS REQUIRED. PRESS THROUGH A SIEVE. DO AS IT SEEMS TO CHANGE COLOUR. DO OVER AS IT WILL LOOSE ITS FRESH . MAY BE D WITH PASTA OR D AS BASE ON PIZZA. 1 SAGE 1 ROSEMARY 1 PED OR CRUSHED 1 2 S 1 3/4 DRY OR DRY VERMOUTH 1 FRESH PED 4 S 1" S. WITH A LITTLE . HERBS IN PALM OF YOUR LEFT H CRUSH WITH HEEL OF YOUR RIGHT. OVER S. ON , , FOR 20-30 S OR S ARE TENDER. REMOVE S TO A ED . SKIM FAT IN , TURN UP Y. TO , IN OVER S. WITH . MAY BE MADE WITH S CHANGE HERBS TO TARRAGON OR . 1/2 POUND FRESH S LY D 2 S 1/4 CHIVES OR SPR S 3 S ( CORN FOR A BLER ) 1/2 TOSS S ED. OR S CHILL FOR AN . 5 , RED ES 1/2 2 S 1 FRESH TORN INTO SM PIECES 1/4 CRUSHED 1 FRESHLY 2 S LY D SCIONS OR SHOTS 1 PED ITALIAN ES 1/4" DECORATIVELY ON A GLASS . , , , , IN A SM BOTTLE. CLOSE SHAKE TO WELL. OVER ES. SCIONS OVER . 5 S 1 2 S 1/3 MARSALA DOUBLE ER OR A -PROOF A IN BOTTOM OF DOUBLE ER . S, WHOLE IN PORTION OF DOUBLE ER. WITH A OR ROTARY ER IT IS PALE FLUFFY. IN MARSALA A LITTLE AT A TIME CONTINUE ZABAGLI CAN HOLD ITS SHAPE ON A . CAN TAKE UP TO 10 S DON'T RAISE TO EN OR YOU MAY SCRAMBLE . AS SOON AS IT IS INTO GLASS S OR CHAMPAGNE GLASSES. IMMEDIATELY ON ITS OWN OR WITH 'CATS TONGUES'. CHOOSE WHICH ARE FIRM WITH TIGHTLY CLOSED TIPS STEMS WHICH DON'T LOOK AS IF BOTTOMS ARE DRY OUT. IF YOU ARE GO TO IMMEDIATELY UPRIGHT IN A JUG WITH 1 1/2" OF . IN FRIDGE DO OW M TO FREEZE. YOU ARE TO , REMOVE M FROM FRIDGE. HOLD SPEAR SNAP STEM AS CLOSE TO BASE AS IT WILL SNAP. A SHARP KNIFE START FROM STEM END MOV KNIFE TOWARDS TIP T EST AT STEM FINISH 3 ES FROM TIP. REMOVES TOUGH FIBRES OWS TO EAT WHOLE SPEAR. STEMS TO INTO SOUP. A OF TO . ( 1 TO 3 QUARTS OF ). IF TRIM SPEARS SO THAT Y CAN LIE FLAT IN . IS DROP IN . IT IS TO BUNDLE OR ST M UP. IF SPEARS ARE EQUY DROP IN EST SPEARS, WAIT 1 NER S. FOR 4 S. REMOVE SPEAR WITH A PAIR OF TONGS. IF YOU HOLD IT IN ENDS SHOULD JUST BEGIN TO DROOP. DO Y ARE LIMP. IMMEDIATELY REMOVE SPEARS FROM . IF IMMEDIATELY IN ON A TO . DO IMMERSE IN OR Y MAY GO SOGGY. IF IN A LINED WITH A SERVIETTE. 6-8 SPEARS OF PER PERSON 2 HARD ED S 3 S CHIVES ED 3 S OR RASPBERRY 1 1/2 TABLEPOONS DIJON 1/4 PEA, CORN OR FRESHLY (SEE '') CHILL. PRESS HARD ED S THROUGH A SIEVE, WITH HERBS . IN A IN IN A STEADY OF DROPS. WELL WITH . JUST DRESS OVER , WITH /HERB WITH DRESS PASSED SEPARATELY. 10 S GOOD SEMI-SWEET 1/2 POUND ALMONDS OR FILBERTS 1/4 POUND SWEET ENED 6 S BENEDICTINE LIQUEUR OR DARK RUM 2/3 COCOA ( DRINK ) OVER BARELY . DO OVER . CRUSH S IN A BE CAREFUL TO . ONTO A SHEET TOAST LIGHTLY UNDER A BRER. S INTO , ED OW TO . IN LIQUEUR. FIRM. HARD ROLL WAL SIZE PIECES IN COCOA ROUGHLY ROUND. IN FRIDGE OR FREEZER. 1 POUND FETTUCINE 8 S ENED 1/4 (WHIPP) CREAM 1/2 FRESHLY D PARMESAN CHEESE 1 CANNED TRUFFLE LY D (OPTIONAL) CREAM LIGHT FLUFFY. IN CREAM A LITTLE AT A TIME CHEESE A AT A TIME. . IF IT IS GO TO BE D IMMEDIATELY IT IN FRIDGE. REMOVE 1 SO THAT IT COMES TO ROOM . A IN OR IN A OVEN WHILE YOU FETTUCINE. A OF TO - 6 TO 8 QUARTS OF FOR 1 POUND OF PASTA. IT IS 1 OF A OF . PASTA WITH A SO THAT IT DOES STICK. SO THAT DOES S . FOR 8 S. TEST A STR. IT SHOULD BE RESISTANT HARD. PASTA INTO A COLER SHAK . IT IN . CREAM, CHEESE TOSS PASTA IS WELL COATED. DON'T TAKE TOO LONG OR FETTUCINE WILL . WITH FRESHLY . WITH OPTIONAL TRUFFLE. WITH EXTRA PARMESAN. 1 RIPE P PER PERSON 1 PER P 1 ALMONDS PER P 1 FRUIT PER P WHIPP CREAM IN A SM ENOUGH TO OR PES AT A TIME. CAREFULLY PES INTO . REMOVE FROM LEAVE PES IN FOR 20 S. REMOVE PES FROM SLIP SKINS. Y SHOULD QUITE EASILY. IF SKINS WILL LEAVE PES IN FOR A MORE MOMENTS. WITH PES Y HAVE BEEN ED. P IN ALONG NATURAL CREASE LINE. REMOVE STS. ALMONDS, A LITTLE OF TO A PASTE. FILL CAVITY OF P WITH SOME OF . PRESS P HALVES BACK TOGER. IN A SLE, FAIRLY TIGHTLY PACKED IN AN OVEN-PROOF . WITH OF A LITTLE . AT 350 S FOR 10 TO 15 S. AFTER 5 S. Y ARE D PES SHOULD HOLD IR SHAPE SHOULD BE TENDER. CHILL . WITH WHIPPED CREAM. 1 ENVELOPE UNFLAVOURED GELATINE 3 S SEPARATED 1/4 FRESH 1 WHIPP CREAM 1/4 1/2 PLUS 3 S 2 S D ENOUGH OF TO 2 S. EN IN SQUEEZE IT TO 1/4 OF . . IN A PROOF ON GELATINE. OW IT TO EN FOR A S. IN A CONTAINER OF LEAVE GELATINE HAS DISSOLVED. S WITH 1/2 A OF IT IS PALE YEL A RIBBON FORMS ERS ARE LIFTED. IN GELATINE, . CREAM IT HOLDS GENTLE PEAKS. 1/4 INTO FOLD IN . S WITH CLEAN ERS (IF RE IS FAT ON ERS S WILL ) Y ARE FROTHY. ON IN LOTS OF 3 S AT A TIME S ARE GLOSSY STIFF. FOLD S INTO WELL BLEMDED. INTO 6 INDIVIDUAL GLASS ES. WITH PLASTIC WRAP FOR AT 3 S. WITH SM S OF WITH WHIPPED CREAM. 2 ENVELOPES UNFLAVOURED GELATINE 8 S 1 1 12 CAN OF FROZEN ORANGE DEFROSTED 1 3 S 8 S 1 WHIPP CREAM WHIPP CREAM FOR DECORAT A SOUFFLE . FOLD AN 8" WIDE STRIP OF WAX IN . TIE IT AROUND SOUFFLE TO A COLLAR OVERLAPP EDGES PINN M IF TO HOLD IT TOGER. INTO A PROOF . ON GELATINE OW IT TO EN FOR A S. IN A CONTAINER OF GELATINE HAS DISSOLVED. IT . S Y ARE PALE . IN ENED GELATINE. IN A OVER A TO JUST COATS A LIGHTLY. REMOVE IT FROM QUICKLE IN CONCENTRATED ORANGE . IN A CHILL IT FOR AN OR IT BECOMES Y. S Y ARE FOAMY. 1 OF IN LOTS OF 3 S S ARE STIFF GLOSSY. CREAM IT HOLDS PEAKS IN 3 S OF . FOLD CREAM INTO ORANGE . IF ORANGE HAS G TOO STIFF LUMPY IT WITH A IT SMOOS OUT FOLD IN CREAM. FOLD IN S WELL ED ( RE ARE NO STREAKS). INTO D SOUFFLE SMOOTH WITH A SPATULA. FOR AT 4 S OR FIRM. REMOVE COLLAR, WITH SWIRLS OF WHIPPED CREAM . 1 1/2 POUNDS LEAN BEEF 1/2 INE CER CRUMBS 1/2 PED S 1/4 PED FRESH OR 1 1 LIGHTLY EN 2 X 7 1/2 CANS OF 1 FRESHLY IF DESIRED: CARROTS, SM ES TOGER BEEF, CERS, S, , , , OF CAN OF . IT WELL. SHAPE INTO A LOAF 6 ES LONG. LIGHTLY A OR DUTCH OVEN. PUT IN LOAF, TIGHTLY OVER FOR 20 S. FAT. IF S M ROUND A CANS OF OVER S . TIGHTLY AGAIN FOR 45 S OF S ARE ED. REMOVE TO A ED SURROUND WITH S. SKIM FAT FROM . EN WITH A LITTLE GRAVY ENER. A LITTLE OVER AS GRAVY. 4 TO 6 RED ES 2 S 4 TO 6 OF FRESH 1/4 FRESHLY SKIN ES BY PLUNG THM INTO FOR 20 TO 30 S INTO TO . BY PULL SKIN. IT SHOULD COME EASILY. ES IN , SQUEEZE OUT SEEDS . FLESH INTO CHUNKS. IN A GLASS . CRUSH OR . IT TO . TEAR, DON'T , IN SM PIECES M TOO. WITH TOSS WHOLE LOT WITH . FOR AT 2 S. FRESH PASTA (LUINI, TAGLIATELLI) AL DENTE. . IMMEDIATELY INTO A . IMMEDIATELY TOSS IN . 3 S PED 4 S 1 SAMBAL OELEK 2 S CORIER 1 CUMIN 2 S LAOS 3 MACADAMIA S 1/4 TRASSI 3 POUND 1 PED 1 COCO 4 S 1 1 KECAP MANIS 8 S IN A LITTLE FOR 1 - 2 S., R TO AVOID BURN. INTO PIECES WITH . IN WITH PED . ED SPICE PASTE COCO , R WELL ED. S IS TENDER, 35 S. 1/2 DIJON 2 S 1 1 ROSEMARY 1/2 PED FRESH (OR 1/4 ED ) 1 (EIR 4-6 POUND LEG OR 4-6 S OR 1 1/2 POUND CUBED BD ) S FOR IN A ER OR . WELL. COAT WITH OW TO IN A FOR S. FOR LEG OF , ON A IN A ER FOR 1 TO 1 1/4 S AT 350 S FOR RARE. FOR S, 3-4 ES FROM FOR 6 S ON (1-1 1/4 S). FOR CUBES, THREAD ONTO S FOR 4 S ON FOR 1 CUBES. 3 S AT ROOM 1 1/2 1/4 DRY 1 3/4 S (CORN OR ) 1/4 S A 3 PINT ROUND BOTTOMED CERAMIC OR ( ) WITH . S TO . DRY , S FOR S WITH A WIRE STICKY. , FOR 30 S. , 1/4 , A DROP AT A TIME FOR 10 S WITHOUT MORE . WITH 1/4 OF CONTINU HAS BEEN ED. OF IN A STEADY OF DROPS, WHILE YOU . IF ENS TOO MUCH IS ED, WITH MORE TO /OR UP TO 4 S . IF WILL EN OR CURDLES, TOGER 1 OF D 1 OF WELL CREAMED. IN OF A AT A TIME. IF YOU GET DESPERATE, OVER WHILE YOU IN 1/4 OF . WITH , . D TO . 4 S 1/4 POUND 1 2 ( KIND) 1 CAN CONDENSED 1 1/2 CREAM OF TARTAR A TIN (8X8) , TO A FOR 7 S, R . REMOVE FROM TURN UP TO . IN CONDENSED TO . ON FOR 15 S, R . BE CAREFUL IT DOES STICK ON BOTTOM SCORCH. REMOVE FROM CREAM OF TARTAR. WITH A ER FOR A S (2-3) INTO ED . OW TO . INTO 1-1 1/2 SQUARES HARD. IN A CLOSED TIN TO DRY OUT. HAVE TIN ED S YOU START. TIMS ARE IMPORTANT SO TIME STEP. IF YOU PREFER A ER FUDGE, STEP TO 6 S TO 13. FUDGE IS DEFINITELY WORTH EFFORT. 6 - 3/4 S 1 3/4 1 SHIRE 1 1 7 CAN 1 S WITH IN IN AN ELECTRIC . FAT. S OVER S IN . S ON . FOR 45 S, . OR S DECORATIVELY ON . FOR 15 S MORE WITH . 1 POUND 2 2 SHIRE 2 1/2 DRY 1 , D S IN FOR AT 2 S. . A FILM OF IN A FOR 4 S PER . OVER FOR 5 S. WITH SALAD ES. 2 S 1 , PED 1 , CRUSHED 2 S 1 CAN ES (PREFERABLY ITALIAN PLUM) 4 S BOUILLON OR BROTH S IN . , ES, . , R FOR 25 S, BREAK UP ES AS YOU DO SO. BOUILLON FOR 1/2 . 4 S FLOUR 2 S SODA 1 1/2 S 1 2 1/2 S 4 S 6 S SEMI-SWEET 1/2 1 1/2 S 2 S - - - - 3 9" DIAMETER S GREASED COCOA-ED PRE- OVEN TO 350 S WITH A IN OF OVEN. SIFT FLOUR, SODA . TO . CREAM LY FLUFFY. S AT A TIME WELL . IN . IN DRY S ALTERNATELY. BATTER INTO D S. ON FOR 30 S. CAKE IS D IT HAS PULLED AWAY FROM S OF A TOOTHPICK COMES OUT DRY. * S 3 -9" S. A RECIPE S 2 S. FROST WITH A CREAM. 1 PACKAGE LADY FERS (BOUDOIR BISCUITS) 1 SM CAN CRUSHED 1 PINT WHIPP CREAM 1 LINE A FLAT PYREX (APPROXIMATELY 12"X6") WITH OF BISCUITS. A LITTLE OF OVER BISCUITS. ON . WHIP CREAM . ON OF . FOR S OR . WITH GLACE CHERRIES. 1 1/3 DRY 1 4 S 2 S D 1 CRUSHED 2 POUNDS SIRLOIN (1 ) S FOR AT 3-4 S AT ROOM OR IN . IN A LITTLE IN A . AS S, WITH . FOR 4-5 S ON FOR RARE. : EVEN RARE WILL BE RED AS COLOURS . 1 + 2 S 1 1/2 1/4 S 1 3/4 S BL (CORN OR ) 1/4 , S, S, , , IN FOR 1 . WITH STILL ON, OF , A DROPS AT A TIME. S S IF . WITH ON, , IN A . , TO . IF EN , WITH A LITTLE OR UP TO 2 S . D. 6 S 1/2 + 1/2 S 3 S 1 S 1 + DROPS 1 P TO 6 S . IN A (2 PINT) OR ENAMEL S FOR 1 STICKY. (DO OR NON-STICK ). IN OF P OF FOR 30 S. 1/2 OF . OVER OR OVER A OF FOR 2 S OR YOU SEE BOTTOM STROKES OF . IF LUMPS REMOVE FROM , IN SMOOTH. REMOVE FROM ENED INTO A CREAM IN 1/2 . IN IN A STEADY OF DROPS ENS MORE . DO FOAM OR SOS FROM . TO R WITH , . NO MORE THAN BY PLAC OVER , , . 1 1/4 S 1 1 1 POUND SWEET 1 POUND WALS 1/3 1 POUND PHYLLO (AVAILABLE AT GREEK OR LEBANESE STORES) TO , 1 1/4 S TO . WITH FOR A S TO CREATE STEAM WASH S OF . DO AFTER IT HAS BEGUN TO . ED FOR 10 S 220 S ON A CY RMOMETER. OW TO . DO TILT . SHOULD BE LIKE CORN OR HY. IF TOO , RE FOR A S. IF TOO , RE INCORPORATED. TO . CLARIFY BY T INTO SQUARES OVER . REMOVE FROM SKIM FOAM. OW TO IN . , REMOVE SO YEL DISCARD Y LIQUID. RE CLARIFIED FILL. S IN A PLASTIC BAG , BAG IN A BAG. WRAP IN A TEA TOWEL POUND WITH A ROLL PIN S ARE NO BIGGER GREEN PEAS - SOME WILL BE QUITE FINE. S IN A 1/3 OF . . OVEN TO 350 S WITH A ON EST LEVEL. SEPARATE PHYLLO INTO PARTS OF APPROXIMATELY 1/3 2/3. 2/3 WRAPPED IN A PLASTIC BAG OR IT WILL DRY OUT. WORK , LAY A SHEET OF ON IT. S OF 1/3 IS D UP. A BRUSH FOR A ( 18 X 12) FOR . ON FILL EVENLY. DER OF , . S TEND TO SLIP A BIT. INTO SHAPES WITH A SHARP NIFE - DIAMONDS ARE TRADITIONAL SQUARES ARE JUST AS GOOD. PIECES SHOULD BE 1 - 2 ES ON A . ON FOR 15 S. REMOVE, TO 325 MOVE TO POSITION. ON . IN OVEN CHECK AFTER 25 S MORE. SHOULD BE LIGHT GOLDEN . REMOVE DRIZZLE ON . OW TO . STORE IN FOR 24 S SERVI. FREEZE BY PUTTO INDIVIDUAL CASES SO YOU CAN DEFROST ONLY WHAT YOU NEED. - YOU CAN , S UP TO 2 DAYS AHEAD OF TIME. RECIPE IS WELL WORTH EFFORT. 3 S 1 PED 1 CRUSHED 1 CAN OF ITALIAN PLUM ES. 1 6 CAN OF PASTE 2 S 2 S FRESH OR 2 S 1 1/2 S 1-2 S 1/4 S RED CHILLIES(OPTIONAL) FRESHLY S IN IN A OVER FOR 7-8 S. S ARE , FOR 2 S MORE. DUR . S BREAK UP ES INTO SM CHUNKS. S WITH A . TO A , TO D FOR 1-2 S. IS FAIRLY SMOOTH. TO YOUR OWN . IS EXCELLENT FOR MOST ITALIAN S. 3 RIPE ES DICED 1 RIPE D 6 S 1 1 1/2 S CREAM 1/4 PALE DRY 1/2 PUREE 3 ES IN A OR ER, IN THREE BATCHES 1/2 CREAM TO BATCH. FOR 30 S. TO A , IN PUREE. , S IF TO . TO , INTO TUREEN WITH S. TO , , . 2 POUNDS SS FRESHLY 1 1/2 S FLOUR 1/2 D PARMESAN CHEESE 1 CAN (14 ) FAT FOR CLEAN SS HEADS TAILS. WASH WELL PAT DRY WITH TOWELS. IN OUT WITH . FLOUR CHEESE. DIP FISH IN ROLL IN FLOUR TO COAT THOROUGHLY. AT 350 S ED ( 2-4 S). IN OVEN FISH IS ED. WITH CHILI OR SEA COCKTAIL . 1 LEG OF (3-4 POUNDS) 3 S 1/2 S 1/4 HY 1/8 1/8 1/8 S 2 S 1/4 RUB WITH ON A IN A . LAST SIX S AS A . AT 325 FOR 2 S, E 30 S WITH . A LITTLE INTO BOTTOM OF TO FROM BURN. 6 S ENED 1 DRY 1/4 1 1 SHIRE 1 1/8 CAYENNE 2-3 POUNDS LEAN SHORT RIBS OF BEEF IN 3-4 PIECES OVEN TO 450 S BS ON A IN OVEN. S BS DUR 1/2 PERIOD. BROCCOLI ON A . WHILE STILL , OVER AN VINAIGRETTE LEAVE TO . CAN BE D WITH GREEK DRESS (OLATHO). 1 1/2 LBS SALMON FILETS 1/4 1/4 COARSE 1 CED SPRIGS OF DILL 1/4 COGNAC 1/4 DRY SALMON WITH . GRIND ON WITH DILL. PRESS S INTO FISH. IN A CERAMIC OR GLASS JUST ENOUGH TO HOLD FISH COGNAC . SALMON SKIN UP, WITH PLASTIC WRAP WEIGHT WITH A 2 LB WEIGHT. LET IT FOR 3 DAYS IN FRIDGE. REMOVE WEIGHT PLASTIC WRAP. SALMON TO A T BOARD, S SALMON INTO FINE HORIZONTAL S. 6 TO 8 OXTAILS INTO PIECES 3 S SHORTEN 2 S, LY D 1 MARJORAM 1 2 S 1 OXTAILS ON S IN SHORTEN. GENTLY. TO A PRESSURE ER OR WITH A . S. IN PRESSURE ER FOR 40 S OR ED IN A FOR 2 1/2 S. WITH OR NOODLES. 2 POUNDS S INTO THREE PIECES PER FLOUR 1 1 PED 1/2 D GREEN OR SHOTS 1 , CRUSHED 1/2 LB S, QUARTERED 1 1/2 1/2 S DRY OE DRY VERMOUTH 3/4 S 1 SM CAN ED ES PAT PIECES DRY, WITH DREDGE IN FLOUR, SHAK . OVER IN A . REMOVE PIECES ON A . IN ( MORE IF ) , SHOTS ENED. S, , TO FOR 5 MORE S. LIQUID IS D BY . ES , TO TO . TO , FOR 35 S. REMOVE FOR 10 MORE S OR HAS ENED. 1/2 SALAD 1 DRY RED 1 D 1/4 PED 1 1/2 2 S 1/2 S 4 POUND 3 STRIPS BACON 1 8 S OVER IN A . IF DOES , TURN AT ONCE. BACON IN BOTTOM OF A , ON BACON. STRAIN S (S ETC) SE S 1/2 OF TO . OF . AT 350 S FOR 1 1/2 S FREQUENTLY. SWITCH OVEN. TO A IT IN OVEN. S TO FOR FIVE S. IF DESIRED CAN BE ENED WITH A LITTLE FLOUR OR CORNSTARCH. TO . AS A WITH . 4 S 1 1/2 S PED S 1/2 PED CARROTS 1 CRUSHED 4-5 POUNDS SHANK IN 2 1/2 PIECES 1/2 1 DRY 1 3/4 1 1 CAN OF ITALIAN PLUM ES 6 SPRIGS 2 , A LITTLE FLOUR 1 D 1 PED 3 S PED IN A WITH A TIGHT , OVER S, CARROT ( 1 ). , R FOR 10 S. REMOVE FOM . WITH ROLL IN FLOUR SHAK . IN A , 6 S OF OVER , MORE IF . ED PIECES TO ST M UPRIGHT, BY . OVEN TO 350 DISCARD ALMOST FROM . IN IT D TO 1/2 . UP ED BITS STICK IN . , , , ES, , TO OVER . LIQUID SHOULD COME 1/2 WAY UP ; IF MORE . TO ON OF IN OVEN FOR 1 1/4 S, . TO PIECES OF ON A S FROM AROUND M. WITH GREMOLATA, MADE BY , SHOPPED . CAN BE D WITH OR PASTA OR A RISOTTA. TRIMMS FROM A BUNDLE OF 3 1/2 OZ PED 1 2 OZ 1 FLOUR 3/4 PINT LIQUOR PED 6 S WHIPP CREAM UNED TRIMMS INTO 3/4 LENGTHS. EN IN IN A ED . IN FLOUR, LIQUOR WITH TRIMMS. FOR AN . PUREE IN A ER PASS THROUGH A SIEVE. MORE LIQUOR OR WITH . TO JUST BE IN CREAM. WITH CROUTONS OF BREAD. 1 1/2 PIECE OF FRESH 3 S 2 GREEN OR RED CHILLIES 1/2 UNED CASHEWS 1/4 TO 1/2 4 S 1/4 CARDAMOM SEEDS 1 CORIER SEEDS 1 POPPY SEEDS 4 S 2 S PED 2 POUNDS LEAN , CUBED 1 1/4 S YOGURT 1/4 SAFFRON SOAKED IN 2 S 1 OF 1/4 1 CORIER 1 D PUT , , CHILIES, CASHEWS IN A ER TO A SMOOTH PASTE. S, CARDAMOM, CORIER POPPY SEEDS BALANCE OF . IN A S GOLDEN . SPICE PASTE , R FOR 3 S. ON S. YOGURT WITH SAFFRON INTO SPICE PASTE IN . TO , FOR 1 . IN , CORIER FOR A FURR 20 S OR IS TENDER. GARNISHED WITH PIECES OF D . 1 1/2 POUNDS BEEF 1/2 BREAD CRUMBS 2 S 1/2 PED S 1 FRESHLY 1 (14 ) CAN BEEF, CRUMBS, S, S, , 1/3 OF . ONTO A SHEET ( A IE SHEET AS IT MUST HAVE A LIP ROUND) SHAPE IT INTO A LOAF. AT 350 S FOR AN . AFTER AN ON . AT END OF FAT, ON FOR 10 S. 3 POUND INTO PIECES 1 , LY D 1 , CRUSHED 1 1 8 CAN PASTE 2 S 1/4 1/2 D S 1/2 DRY RED 1 WITH IN A . LIGHTLY. , PASTE, FOR . S , ED FOR 5 S MORE. 3 S 2 S PAPRIKA 2 S FAT 1 1/2 POUNDS STEW 2 S BEEF 3 S FLOUR 1/8 2 S 1/2 SOUR CREAM D S PAPRIKA IN FAT FOR 10 S. GENTLY. , TENDER ( 1 1/2 S). FLOUR, SOUR CREAM. 5 S IS D, INTO TO JUST BE . WITH DUMPLS OR NOODLES. 1/2 PINT 1 PACKET GELATINE 2 OR 3 SM S, ED MASHED 2 S PED OR SPR , , 1-2 S 1-2 S TABASCO MAYONAISE 1/4 PINT DOUBLE CREAM WHIPPED 2 S 1/4 PINT VINAIGRETTE 4-5 S PED 4-5 SPR S PED 16-20 STD S, HALVED DISSOLVE GELATINE IN A LITTLE ED. , , TO A SMOOTH . FLAVOUR WITH S S. PUT IN IT BEGINS TO HAS CONSISTENCY OF . FOLD IN MAYONAISE, CREAM . CHECK . INTO AN ED DECORATIVE MOLD CHILL . UNMOLD ONTO A . SPR WITH VINAIGRETTE OVER MOUSSE. WITH S. AS A STARTER OR AS CENTERPIECE FOR A MAIN COURSE. 2 POUNDS STE BEEF 1 PED 1 , CRUSHED 1 PAPRIKA 1 1/2 MARJORAM 1/8 CARRAWAY SEED 1 1 INTO 1 CUBES LY IN A LITTLE FAT. IS ABSORBED. PAPRIKA . OR IS TENDER. EN WITH A LITTLE FLOUR. . 1 BOTTLE RED OR DRY 1 1/2 S UNFLAVOURED GELATINE 5 S DECORATION: RED OR GRAPES 1 1 EN GELATINE IN . INTO A . GELATINE IS WELL DISSOLVED. RINSE OUT A 9" R MOLD OR A DECORATIVE MOLD OF RIGHT SIZE WITH . IN OW TO FOR AT 24 S. LESS TIME JELLY WILL UNMOLD EASILY. GRAPES FOR DECORATION. IT IS SLIGHTLY FROTHY. GRAPES INTO BUNCHES DIP INTO MAK SURE THAT GRAPE IS COATED. WHILE STILL WET DIP BUNCH INTO MAK SURE AGAIN THAT Y ARE COATED. OW TO DRY. TO UNMOLD JELLY LOOSEN EDGE WITH A KNIFE. HOLD MOLD ON EDGE TURN IT SO THAT JELLY PULLS AWAY FROM MOLD ROUND. LIGHTLY MOISTEN A PLATE WITH . WILL OW YOU TO MOVE JELLY INTO OF PLATE IF YOU TURN IT OUT -CENTRE. PLATE ON OF JELLY, INVERT IT CENTRE JELLY. WIPE WITH GRAPES. WITH LIGHTLY WHIPPED CREAM. 1 1/2 POUNDS SM PICKL S 1/2 POUND CANNED ANCHOVIES ( 6 FLAT TINS) 3 TINS TUNA 1 PINT STUFFED S 1 PINT S 1 QUART 1 WHOLE S 3 S 1 CAULIF 2 CARROTS 1 POUND GREEN S 3 CUCUMBERS 3/4 PINT 3 S FLOUR 1 SM BUNCH CELERY 2 TINS PASTE S IN CHUNKS PLAC TYPE IN A . WITH OW TO ST . TYPE IN ITS OWN TENDER. WELL. DISSOLVE PASTE, FLOUR IN . , S ANCHOVIES. IN A FOR 10 S ON . SO THAT IT DOES STICK. S TO A R JUST ENOUGH TO VEG WITH . PACK WHILE IT IS INTO STERILIZED JARS. INVERT JARS Y ARE SO THAT NO AIR CAN ENTER IN A . 1/4 YEAST 3 S 20 S 3 S ED JAMAICA 1/2 RAISINS (10 S) TO IN A ENOUGH TO HOLD . IT HAS DISSOLVED. REMOVE FROM OF . SCOOP A OF INTO A SM YEAST ON . OW YEAST TO FOAM IT BACK INTO MAIN . RAISINS WELL. OW TO MATURE FOR 6 TO 8 S BY WHICH TIME RAISINS SHOULD HAVE RISEN TO . STRAIN INTO BOTTLES. CLOSE WITH FIRM CORKS OR S. BOTTLES HAVE A TENDENCY TO 'B IR S' IF Y ARE TIGHTLY CLOSED. STORE IN FRIDGE. 2/3 1/2 1/4 1/3 1/3 3 S CORNSTARCH 1 3 TO 4 POUNDS RIBS RIBS FOR AN . WHILE Y ARE . 5 S IN A TO . DISSOLVE CORNSTARCH IN TO . OW TO COME BACK TO R SO THAT IT DOESN'T STICK OR LUMP. OVER RIBS AFTER OW M TO FOR A FURR 45 TO 60 S AT 325 S. 1/2 1/4 DRY 2 S FLOUR 2 S 3/4 1/2 3/4 MAYONNAISE 6 S IN A DOUBLE ER R Y ARE WELL ED. OW TO . LAST 2 S. A BEEF TONGUE BY , SLIC. IN A , OVER AT 325 S FOR 45 S. 10 SCOPINI FLOUR BREADCRUMBS 2 S 2 S PED 1 GREEN PED 1 POUND S 1 CAN ES 3 S CRUSHED 1/2 DRY OR VERMOUTH 2 S FOR 2 S CORNSTARCH 1/4 FLATTEN SCOPINI BY PLAC SHEETS OF WAX TAPP M WITH A ROLL PIN. WITH . DIP INTO FLOUR LIGHTLY EN S BREADCRUMBS. FOR AN . IN GOLDEN . ON ABSORBENT . S IN A LITTE FRESH GOLDEN . S, S FOR A OR SO. ES FOR 10 S. TO . FOR 30 S. DISSOLVE CORN STARCH IN . TO STRIRR HAS ENED. IN A , ON , AT 375 S FOR 30 S. OPTIONAL: WITH A CHEESE . 2 S FLOUR 2 S 1/2 1 1/3 STRONG CHEDDAR D DASH CHILI OR (TOBASCO ) , FLOUR R FOR 2 S OVER A . IN A SM BUBBLES FORM AROUND EDGE OF . REMOVE /FLOUR FROM AT ONCE. RAPIDLY WITH A TO SMOOTH. TO FOR A FURR 3 S R HAS ENED HAS LOST ITS 'RAW' . REMOVE FROM IN CHEESE. TO WITH , CHILI OR TOBASCO . 8 S UNED 1/4 1/2 2 S D 2 S CORN OR GOLDEN 1/2 FLOUR 1/4 BRY FILL: 1 1/2 S WHIPP CREAM 2 S BRY 1/4 4 S OF , TO R DISSOLVES. REMOVE FROM FLOUR, , BRY GRADUY. SMOOTH. 1 OF GREASE A IE SHEET HLE OF A . DROP SFUL OF ONTO IE SHEET IES 4 ES APART. OVEN TO 350 S FOR 8 TO 10 S. TURN , OPEN OVEN DOOR LEAVE SHEET OF IES IN. REMOVE IE AT A TIME ROLL WHILE STILL ONTO HLE. OW TO SLIGHTLY, SLIP HLE OW TO ON A . HAS BEEN D. SHEET HLE WELL GREASED. TO : WHIP CREAM, FOLD IN BRY. PIPE INTO ENDS OF SNAP JUST . 4 ZUCCHINI OR 1 HEAD OF BROCCOLI OR 1 HEAD CAULIF OR 1 POUND SPINACH 1 BROTH 1 FRESH MARJORAM OR 1 FRESH TARRAGON OR 1 FRESH OR 1 OF HERB CHOSEN 1 OR ZUCCHINI LY OR BROCCOLI OR CAULIF OR REMOVE TOUGH STEMS FROM SPINACH RINSE . VEG IN A WITH VEG IS TENDER. TIME WILL DEPEND ON VEG. HERB CHOSEN WITH . VEG IS REY TENDER PUREE, IN A ER. OW IT TO . OR . TO SOUP TO THROUGH DO . 2 POUNDS ES ( 6 ) 1/4 D ( 1 ) 1 2 S 1/3 FLOUR FOR ES, M ON A R, RINSE M . IN A S JUST ENOUGH TO M. S . GRADUY IN FLOUR ES. OVEN TO 250 S. IN A TO A DEPTH OF A 1/4 . IT TILL A PIECE OF DROPPED IN SIZZLES. IN 1/3 OF , FLATTEN IT WITH A SPATULA FOR 2 S ON . ON ABSORBENT IN OVEN HAVE BEEN MADE. 2 S DRY RED 1 2 S 1 2 STICK OR 1/2 6 SM OR 3 RIPE FIRM PEARS CORE HALVE PEARS. , , OVER A DISSOLVES. PEAR HALVES, PARTIY FOR 15 S OR PEARS ARE TENDER PIERCED WITH A KNIFE SO THAT Y LOSE IR SHAPE. PEARS IN . REMOVE IF YOU D A STICK. TO PEARS TO A OVER SOME OF . TO IN INDIVIDUAL ES TILL . 4 S 1 1/2 S BLANCHED ALMONDS 1 CHUTNEY, WORCHESTERSHIRE 1/2 TURMERIC 1/4 P CAYENNE S R . S, TO S IS . EIR OR WITH DRINKS. 1 1 1 PASTE 1 PED APPLE 1/4 PED PICKLES 1 DRY 1 6 PICKLED HERRS SOAK FILLET HERRS UP INTO SM CHUNKS. OR S OVER. OW TO ST FOR 24 S. 2 SOLES OR SUFFICIENT SOLE FILLETS 1/4 PED FLOUR LITTLE 1/2 POUND FRESH S 1/2 D CHEDDAR 1 1 OR , A BY IN A . WASH S IN FOR 5 S WITH ON. 2 S FLOUR, 1/2 A P . WELL OW TO FOR 1 . REMOVE FROM OF OR ED. TO R ENS. WILL TAKE 3 TO 4 S. SOLES WITH . M WITH A LITTLE IN A . AT 400 S FOR 15 S. OVER WITH D CHEESE. TO 300 S FOR A FURR 10 S. 1/2 PED 1 CAN CREAM OF SOUP 1 6 CAN EVAPORATED 1/3 D PARMESAN CHEESE 1 CAN TUNA ED CHUNKED 1/3 POUND FRESH S 1/2 PED S 2 S 2 S 3 S ED ED NOODLES 2 S OPTIONAL FOR P: 3 S PAREMSAN 1 1 PED S 1 INTO WEDGES S IN ENED. S FOR 3 S. SOUP, CHEESE. THROUGH. IN OF S. GREASE A IN . WITH A LITTLE MORE PARMESAN IF DESIRED LIGHTLY DUST WITH PAPRIKA. AT 375 S FOR 20 TO 25 S. WITH PED S IF DESIRED. WITH WEDGES. 5 S 1 1 19 CAN CRUSHED 1 PED 1 1 S FAIRLY WELL D. REMOVE. GOLDEN. FOR 1 . OF S, FOR 45 S FOR 1 S. 3 POUNDS 2 S EN 3/4 1 PED OR D 1/2 CER CRUMBS 1 8 GRINDS FRESHLY CELERY WORCHESTERSHIRE 1/2 S . IN THOROUGHLY. PAT INTO A 1 POUND LOAF TIN. AT 350 S FOR 1 TO 1 1/2 S. AFTER 3/4 FAT, ON COMPLETE . 1 3 POUND 2 S 1 CARROT 1 1 BUNCH BROCCOLI 2 CANS CREAM OF SOUP 1 MAYONNAISE 1 1/2 1/2 D OLD CHEDDAR 1/2 BREAD CRUMBS 1 IN WITH CARROT, . TENDER SKIN, DEB . BROCCOLI JUST TENDER, , IN AN OVEN-PROOF ON . CREAM OF SOUP, MAYONNAISE, . OVER WITH CHEESE. BREADCRUMBS OVER. AT 350 S FOR 25 TO 30 S. ALTERNATE METHOD: IN OF CREAM OF SOUP A WITH 2 S 2 S FLOUR 1 OF BROTH YOU CAN SUBSTITUTE CREAM, PARMESAN FOR MAYONNAISE, , CHEDDAR. 1/2 CAN CREAMED SWEETCORN 1 3/4 FLOUR 1/2 S LAST. SUFFICIENT TO FRITTERS. DROP BATTER BY FULS IN . FOR 3 S ON OR TILL GOLDEN. ON ABSORBENT IN OVEN BATTER HAS BEEN FRIED. 3 S 3 S BITTER 3 S 1 WHIPP CREAM 1/4 IC 1/2 INSTANT CEE 2 S RUM 1 1/4 PED ALMONDS S TOGER IS , PALE YEL FORMS A LY DISSOLV RIBBON ER IS LIFTED. IN A DOUBLE ER. DISSOLVE INSTANT CEE IN RUM. OW TO . INTO S. CREAM IT HOLDS PEAKS. IN CEE RUM . FOLD CREAM INTO S. INTO A OR ES. CHILL. WITH S . FROM 5 GRENADILLAS ( 1/2 GRENADILLA PULP) 1 ORANGE 5 GUAVAS 1 STRAWBERRY JAM 1 PACKAGE UNFLAVOURED GELATINE 1 PUREE GUAVAS. GRENADILLA PULP JAM. EN GELATINE IN . ORANGE TO FRUIT IN GELATINE. IN A . IN FRIDGE TO . 1 UNFLAVOURED GELATINE 1/2 1 1 WHIPP CREAM 1 4 S SEPARATED 1 1/2 S STRONG CEE GELATINE OVER CEE IN A . ST IN A OF OW GELATINE TO EN DISSOLVE. . S IN A . WHIP M Y HAVE ENED. IN GELATINE CEE. OVER LY. RES . REMOVE IMMEDIATELY FROM . OW IT TO TO POINT OF T. WHILE IS S Y HOLD STIFF PEAKS. YOU MAY SAME ERS TO WHIP CREAM. IF YOU WHIP CREAM YOU MUST WASH ERS IN OR FATS FROM CREAM WILL S FROM WHIPP. CEE IS FOLD IN CREAM S. INTO A OW TO . 4 S SEPARATED 4 S 4 S 1/2 UNFLAVOURED GELATINE S Y HOLD STIFF PEAKS. S Y ARE PALE YEL A RIBBON FORMS YOU LIFT ERS. RIND FROM 2 OF S SQUEEZE FROM 4 S. EN GELATINE BY INTO A SPRINKL ON GELATINE. ST IN A CONTAINER OF GELATINE HAS ENED. RIND TO S IN /GELATINE . CONTINUE ENS LOOKS LIKE WHIPP CREAM. FOLD IN S. INTO A OW TO . 6 S 8 S SEMI-SWEET . SEPARATE S. S STIFF. IN A DOUBLE ER. S PALE YEL. IN . FOLD IN S. INTO INDIVIDUAL ES OW TO IN FRIDGE. 1/2 POUND MARSHMOWS 1 PACKAGE JELLY 2 S ORANGE 2 S 1 1/2 S CUSTARD MARSHMOWS IN A DOUBLE ER M. CUSTARD WITH A LITTLE TO MARSHMOWS. ORANGE S M TO DISSOLVE JELLY. JELLY TO MARSHMOW . INTO A OW TO IN FRIDGE. WITH WHIPPED CREAM. 3 S D 3/4 1 UNFLAVOURED GELATINE 1 STRONG CEE 2 S BRY 1 WHIPP CREAM 1/4 1/4 CREAM S PALE YEL A RIBBON FORMS YOU LIFT ERS. DISSOLVE GELATINE BY SPRINKL ON OF TO EN ON . CEE TO GELATINE . WHIP S STIFF PEAKS FORM. . WHIP CREAM STIFF. WHIP IN BRY. GELATINE TO S. FOLD IN CREAM S. INTO (ES) OW TO . 1 CAN SALMON 1/2 WHIPP CREAM 1 CAN CREAM OF SOUP 1 PED PAPRIKA 1/4 D SWISS CHEESE 2 SM OR 1 FRENCH LOAF OR 2 SUBMARINE LOAVES S IN A LITTLE REMOVE FROM Y ARE GOLDEN. SALMON. SALMON, , , CREAM SOUP. SCOOP OUT IN FROM EIR FRENCH OR SUBMARINE LOAVES. FILL BREAD SHELLS WITH SALMON. WITH CHEESE DUST WITH PAPRIKA. AT 400 S FOR 15 S. INTO DIAGONAL S . 1/2 POUND FRESH SM S 1 1/2 S CREAM 2 S 2 TABELS FLOUR 1/8 DRY VERMOUTH IF S ARE SM M WHOLE. IF S INTO 1/4 S OR INTO QUARTERS. S IN ALMOST TENDER WITH A SO THAT S GIVE SOME . REMOVE S LEAVE IN . FLOUR R FOR 3 S. WHILE YOU ARE DO CREAM IN IT IS . YOU HAVE ED FLOUR ROUX FOR 3 S REMOVE FROM CREAM AT ONCE. WITH A SO THAT NO LUMPS FORM. IT TO , BACK S, TO WITH A LITTLE FOR A FURR 3 S. REMOVE FROM IN VERMOUTH. FILL VOL AU VENT CASES JUST . FOR 3 S IN A 400 OVEN. . 2 POUNDS FIRM FISH 1 SM D 3/4 MAYONAISE 4 S IN 1 OF . FISH IT IN WITH D . FISH IT IS JUST FIRM ED. OW FISH TO IN LIQUID. REMOVE FISH BREAK INTO CHUNKS. MAYONNAISE WITH . WITH A LITTLE PAPRIKA, IF DESIRED. WITH FISH TAK CARE TO BREAK MASH FISH. CHILL. ON A BED OF LETTUCE . 4 S 4 S FLOUR 4 S PHILADELPHIA CREAM CHEESE FILL: 1 SM CAN SARDINES 2 HARD ED S BY COMBIN CREAM CHEESE WITH A FORK WELL ED. FLOUR WITH FORK. STICKS TOGER KNEAD TO . WRAP IN PLASTIC WRAP CHILL FOR AN . WHILE IS CHILL FILL. SARDINES. MASH SARDINES S TOGER. WITH , , . IS CHILLED ROLL IT OUT 1/4 . INTO 4 SQUARES. IN ALONG DIAGONAL. A SM AMOUNT OF FILL IN CENTRE OF TRIANGLE. ROLL FROM LONG TOWARDS CORNER. ROLLS ON SHEET CURVE ROLL INTO A CRESCENT. SHEET IN FRIDGE TO . AT 450 S FOR 15 S OR CRESCENTS ARE GOLDEN. . CREAM CHEESE DIP: 1/2 POUND CREAM CHEESE 1 SPR PED 1 - 2 S SOUR CREAM 1 PED PICKLED 2 S PED DILL PICKLES 1 TOBASCO S OW TO SIT FOR 4 TO 5 S . PEAR DIP: 1 RIPE OF 1 1 D 1 PED GREEN 2 CUBED DILL PICKLE 3 MAYONAISE S, WITH PLASTIC WRAP OW TO SIT FOR AN OR SO . 1 FLOUR 2 S 1/2 CAYENNE 4 S 1 1 2 S ICE 4 S STRONG CHEDDAR CHEESE D SIFT FLOUR, CAYENNE TOGER. RUB IN IT IS LIKE OATMEAL. IN D CHEESE. WITH . ALMOST OF LIQUID TO FLOUR TO A STIFF . IF IT IS NEEDED TO TOGER. DO OW IT TO BECOME TOO STICKY. TURN OUT ONTO A LIGHTLY FLOURED BOARD KNEAD IT IS SMOOTH. ROLL OUT IT IS 1/4 . INTO FERS 2 1/2 TO 3 ES LONG. ON AN UNGREASED IE SHEET. AT 400 S FOR 8 S CHECK Y ARE GOLDEN. 1: 1 2 S 1/2 DRY 2 S 8 S CELERY GRINDS 2: 1 1/2 S BEEF BOUILLON 1/4 2 S WORCHESTERSHIRE 1/8 CAYENNE 3 S 1/4 SPICE 3 S 1/2 CELERY 1 CRUSHED 1 1 SM PED OR D 3: 3/4 3/4 1 1 PAPRIKA 1 PED OR D 1/8 1/8 SHIRE 1/2 4: 1 1 1 PED OR D 1 STALK CELERY PED 1/4 SHIRE 1/8 1/8 1/8 CAYENNE 1/4 5: 1 1 2 S 2 S PAPRIKA 2 S CRUSHED 1 DRY 1 PED OR D 1/2 GRINDS OF 4 S SHIRE 5 DROPS TOBASCO 6: 1 DRY 1 PAPRIKA 1 1 SHIRE 1 PED OR D 1 LY D 1/2 1/2 1/4 3 S SALAD 5 DROPS TOBASCO 7: 3/4 1/4 1 DIJON 1 PED OR D 2 SPRIGS FRESH MINT 1/2 1/2 2 S 1 CRUSHED METHOD FOR : STE IN A LITTLE . IN A . S OVER . TURN TO COAT PIECES. AT 325 S FOR AN . 2 1/2 S 1/2 2 S 1 1 PICKL SPICE HARD S. SHELL M IN A GLASS JAR. OF S TO OVER S WHILE STILL . LEAVE FOR 24 S . 1 1/2 1/4 CREAM OF TARTAR TINY S FILLS: S GRAPES STRAWBERRIES CHERRIES MARIN ORANGES ( CANNED, FRESH) DATES MARZI PRUNES FILLS. GRAPES FROM BUNCHES LEAV SLE GRAPE WITH ITS OWN SM STALK. ON A . BREAK BUNCHES OF CHERRIES APART LEAV WITH A STALK IF POSSIBLE. ON . IF MARIN ORANGES ORANGE, DIVIDE INTO SEGMENTS REMOVE THREADS ON SEGMENT. LEAVE M TO AIRDRY FOR A S. DATES PRUNES INTO REASONABLE SIZE PIECES OW TO AIRDRY. SELECT WELL SHAPED PIECES OR WHOLE S. . FORM MARZI INTO BS 1/3 IN DIAMETER. A IE SHEET BY LIGHTLY GREAS WITH CORN . , CREAM OF TARTAR IN A SM HAS DISSOLVED. STEAM FORMS WASH S OF . ONCE S DO AGAIN OR YOU WILL GET CRYSTALS RECIPE WILL WORK. REMOVE IT IS A LIGHT GOLDEN . REMOVE FROM . DIP IN D CENTRES TOOTHPICKS OR BAMBOO STICKS. FRIESE ON GREASED . Y HAVE ED TRIM AMOUNTS OF AT BASE OF FRIESE. IN SM S. SAME DAY. AFTER A DINNER PARTY WITH CEE. 2 PACKAGES GELATINE 8 S 8 S 1 WHIPP CREAM CHILLED 1/2 WHIPP CREAM WHIPPED 1 2 6 CANS FROZEN CONCENTRATED ORANGE UNDILUTED 1 3 S GELATINE INTO OW IT TO EN FOR 5 S. S PALE A RIBBON FORMS ERS ARE LIFTED. IN ENED GELATINE. OVER A R S EN ENOUGH TO COAT A . REMOVE FROM IN ORANGE WHICH HAS BEEN OWED TO DEFROST TO WHICH YOU HAVE ED . IN A CHILL FOR 1 OR IT IS Y. S Y ARE FROTHY. 1 OF GRADUY STIFF. WHIP CHILLED CREAM IT HOLDS PEAKS ERS ARE LIFTED. IN 3 S OF . FOLD CREAM INTO ORANGE . IF TOO STIFF LUMPY WITH A TILL SMOOTH. FOLD IN S RE ARE NO MORE LINES. A SOUFFLE BY TY ROUND A COLLAR OF WHICH STICKS 3 ES ABOVE . IN SMOOTH WITH A SPATULA. FOR 4 S OR FIRM. REMOVE COLLAR WITH CREAM SWIRLS. : 1 RED 1 PED, SEEDED DERIBBED FRESH RED CHILI 4 S PED 2 S CUMIN 2 S FRESHLY 1/2 HONTAKA CHILIS 1 ANNATO (ACHIOTE) SEEDS, PULVERISED WITH A MORTAR PESTLE 1 1 A 4-5 POUND BEEF HEART, TRIMMED INTO 1 CUBES. IN A S. CUBES OF BEEF HEART. IF DOES HEART, MORE . , ED FOR 24 S. REMOVE FROM BOTH . BREAK CHILIES IN BRUSH OUT SEEDS. CHILIES IN A OVER 3/4 . LET M SOAK FOR 30 S, M DISCARD . CHILIES, 3/4 OF D S FOR 15 S. STR BEEF HEARTS ON S BRUSH WITH . BR OVER COALS OR UNDER A FOR 3-4 S, 3 ES FROM COALS. TURN FREQUENTLY BRUSH WITH ONCE OR TWICE. . 2 S 1 1 PURPOSE FLOUR 1/2 1/4 BEEF DRIPPS OR FAT TOGER S DRIPPS. BEEF DRIPPS INTO A 9 SQUARE OR INDIVIDUAL MUFFIN TINS. IN OVEN AT 450 S. BATTER INTO IN ED OVEN AT 450 FOR TEN S. TO 350 FOR 10 OR 15 S GOLDEN . S 4 S. 1 POUND MACARONI 3 S (BECHAMEL) 1/4 FRESHLY D PARMESAN 1/2 POUND MOZZARELLA CHEESE 1/4 FRESH, BREAD CRUMBS 1 1 1 MACARONI IN A OF ED . 1 1 TO 4 QUARTS . MACARONI IS 'AL DENTE' (TENDER FIRM MUSHY). SHOULD TAKE 12 TO 15 S. WHILE MACARONI IS SUFFICIENT BECHAMEL TO YIELD 3 S. FLAVOUR WITH MEG. PASTA IS ED IT LEAVE A TINY BIT OF SO THAT IT DOESN'T STICK TOGER. PUT A LITTLE OF BECHAMEL INTO BOTTOM OF A TO A . OF WITH PASTA SOME OF PARMESAN. PUT 1/3 OF PASTA ON OF BECHAMEL IN . WITH 1/4 S OF MOZZARELA WITH PARMESAN. OF PASTA, MOZZARELLA PARMESAN A FINAL OF PASTA. WITH BREADCRUMBS PARMESAN. DOT WITH . AT 400 S FOR 35 S IS GOLDEN. S 6. 1/2 POUND ELBOW MACARONI 1 OLD SHARP CHEDDAR CHEESE D 1 D CHEDDAR 2 S 1 PED 3 S FLOUR 1/2 1/8 1 OR CREAM 1/2 DRY VERMOUTH OR DRY MACARONI IN 2 QUARTS ED . 2 S . YOU MAY A TO AS WELL. MACARONI IT IS 'AL DENTE' (FIRM TENDER). WHILE MACARONI IS IN IT IS GOLDEN. IN FLOUR R FOR A . REMOVE FROM CREAM AT ONCE. WITH A ED. TO CONTINUE TILL ENS. TO WITH . CHEESES TILL . REMOVE FROM . PASTA WITH . A IN PASTA. AT 350 S FOR 15 TO 20 S OR THOROUGHLY . S 6. 1 PER PERSON 1 SEMI-SWEET PER PERSON 1 RUM PER PERSON (OPTIONAL) 1 OR CEE PER PERSON WITH CEE OR OVER A JUST . RUM IF D. TO . SEPARATE (S) (S) INTO . WHIP (S) STIFF. 1/4 INTO WELL ED. FOLD IN PART WELL ED. MUST BE THOROUGH OR MAY STAY AT BOTTOM. INTO INDIVIDUAL GLASS(ES) MOUND IT UP IN A SWIRL. LEAVE TO IN A A FRIDGE AS MAY IT TOO HARD. WITH WHIPPED CREAM. 3/4 OR CREAM 1 1 1 TARRAGON OR RASPBERRY 1 ENGLISH CUCUMBER (SM-SEEDED "BURPLESS" CUCUMBER) 1 SNIPPED CHIVES CUCUMBER LY. WITH OW TO FOR AN . RINSE TO GET RID OF PAT DRY. OR S TO A DRESS. CUCUMBERS IN A OVER DRESS. OW CUCUMBERS TO SIT FOR A S . 4 DOZEN SNAILS (CANNED) 7 S UNED 2 S 3 S PED FRESH P MEG SNAILS, RINSE h}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}} WELL INCORPORATED. LIGHTLY WITH A P, NO MORE, OF MEG. IF SNAIL SHELLS A SNAIL IN FILL OPEN WITH SOME OF . IF SNAIL ES A SNAIL IN WITH . TO SNAILS IN A 400 OVEN FOR 5 TO 7 S. SHOULD BE BUBBL. : WHILE SNAILS MAY BE MADE AHEAD DO M MORE THAN 3 S AHEAD AS TURNS RANCID . OPTIONAL: SNAILS MAY BE ED IN CAPS. SNAP STEMS FROM SUFFICIENT S TO HOLD SNAILS. IF S ARE ENOUGH YOU MAY BE ABLE TO PUT IN , IF SM YOU MAY ONLY FIT IN . GENTLY S IN A LITTLE DO THROUGH. Y SHOULD STILL BE FIRM. OW CAPS TO . M IN AN OVEN PROOF STEM END UP. FILL WITH SNAILS WITH . AT 350 S FOR 10 S. 2 S FROZEN STRAWBERRIES (STILL FROZEN) 1 WHIPP CREAM 1 12 DESERT CREPES (RECIPE 126) IN A PUREE STRAWBERRIES WHILE Y ARE STILL FROZEN. PUREE, WHICH MAY STILL HAVE SOME PIECES, INTO ICE CUBE TRAYS. IN FREEZER TO RE-FREEZE. UP TO 3 S WHIP CREAM STIFF. SWEETEN WITH . STRAWBERRY 'ICE CUBES' BACK INTO RE A FROZEN SHERBERT FORMS. DO OVER OR IT WILL COMPLETELY. FOLD MOST OF SHERBERT INTO CREAM RETAIN 1/8 TO 1/4 . FILL CREPE WITH A S OF STRAWBERRY CREAM, ROLL ON A . IN FRIDGE ALMOST TO . LIGHTLY SWEETEN 1/8 TO 1/4 OF STRAWBERRY PUREE WITH A LITTLE . TO A LITTLE OF STRAWBERRY '' OVER CREPES . 4 S D ED APPLES 1/4 1 1 2/3 FLOUR 1/2 2/3 QUICK (ROLLED) OATS 1/3 SHREDDED COCO (OPTIONAL) 1/3 1/4 TOGER IN A PLASTIC BAG. APPLES SHAKE M IN TO COAT. LIGHTLY AN OVENPROOF - . APPLES INTO . EVENLY. DRY S IN A . RUB IN CRUMBS. EVENLY OVER OF APPLES. DOT WITH ITIONAL IF DESIRED. AT 350 S FOR 30 S OR P IS CRISP. 2 S UNSWEETENED 2/3 2 S 1 1/2 1/3 SIFTED PURPOSE FLOUR 1/2 1/8 1/2 PED WALS OVER . S TOGER FLUFFY. . DRY S. TO WELL TO . IN S. IN A ED 8 SQUARE CAKE FOR 20 S AT 350 S. D SHOULD BE FIRM AROUND EDGES STILL IN CENTRE. OW TO IN T. S 25 SQUARES. ORANGE GLAZE: 1/4 ORANGE MARMALADE 1/2 DRY 1/2 ORANGE TO GLAZE: 1/4 MARMELADE OR 1 1 DRY 1 1/2 S 1 TO 3/4 SIFTED PURPOSE FLOUR 1/2 1/4 1/2 1/4 COCOA 3/4 2 S 1 3/4 PED WALS SIFT FLOUR, . IN AN 8 SQUARE OVER . REMOVE FROM IN COCOA. SMOOTH. S SMOOTH. IN DRY S SMOOTH. IN S WELL. EVENLY IN . AT 350 S FOR 25-35 S. OW TO IN T INTO SQUARES. 1 2/3 S FLOUR 2/3 COCOA 1 1/4 S SODA 1/2 1/2 S 3 S 1 1 SOUR 2/3 SIFT FLOUR, COCOA, SODA . CREAM LIGHT FLUFFY. S AT A TIME WELL AFTER . IN . SIFTED DRY S ALTERNATELY WITH SOUR WELL AFTER ITION. GREASE LINE 9 S. DIVIDE BATTER S. AT 350 S FOR 40-45 S. IN S FOR 10 S REMOV FROM S. 1 PACKET JELLY 1 CAN CUBES 1/2 OF A 6 1/2 CAN EVAPORATED D RIND FROM 1/2 A 1 WALS DISSOLVE JELLY IN 1 OF OVER . REMOVE FROM FRUIT OW JELLY TO  NO CHERRIES 1 INSTANT CEE 6 1/2 CAN EVAPORATED 2 S GELATINE 2 S PED WALS DISSOLVE CEE IN 1 1/2 S . CHILL EVAPORATED . DISSOLVE GELATINE IN 2 S OVER . INTO EVAPORATED TOGER WITH CEE . INTO A OR INDIVIDUAL GLASSES WITH PED WALS. 6 S, 1/2 1 (7 1/2 S) CAN WITH S 1/2 BOULLION 2 S 2 S 1 1 SHIRE 1 1 DRY IN AN ELECTRIC , S ON BOTH S. , BOULLION, , WORCHESTERSHIRE, . OVER S. , 45 S TO AN . S 4 TO 6 S. 1 PACKET STRAWBERRY JELLO 3/4 3/4 1 CRUSHED FRESH STRAWBERRIES 2 S WHIPPED CREAM DISSOLVE JELLO IN . STRAWBERRIES CHILL SLIGHTLY ENED. FOLD IN CREAM CHILL FIRM. WITH STRAWBERRIES CREAM. (4) 6 S (1/2) 1 CITRIC ACID (1/2) 1 TARTARIC ACID (1/2) 1 EPSOM S (2) 4 POUNDS (2) 4 PINTS IF MAK A FULL QUANTITY, RIGHT H QUANTITIES. IF MAK A 1/2 QUANTITY QUANTITIES IN BETS. PUT RIND (WITHOUT PITH) IN A . , ACIDS OVER HAS DISSOLVED. REMOVE FROM . STRAIN BOTTLE . IN A . TO DRINK: DILUTE WITH TO . 1 FLOUR 3/4 1 1 D SHARP CHEESE 2 HEAPED S DASH OF CAYENNE DASH OF EDIENTS TO CONSISTENCY OF PORRIDGE. DASH OF . IN GREASED MUFFIN TINS AT 450 S FOR 10 S. 1 FLOUR 1 P 2 S 1/3 SIFT DRY S. UP TO A WITH . S. PUT INTO MUFFIN TINS. AT 450 S FOR 10 S. 6 S GOOD QUALITY SEMI-SWEET 4 S STRONG CEE 4 S 3/4 GRANULATED 1/4 ORANGE LIQUEUR 6 S UNED AT ROOM 4 S P 2 S WHIPPED CREAM (OPTIONAL) IN A DOUBLE ER (OR A SMER IN A R WHICH HAS BEEN FILLED TO JUST BE LEVEL OF SMER WITH ). WITHOUT R. CEE . S IN A -PROOF S START TO EN SLIGHTLY. 3/4 IN A CONTINUE S ARE FORM A RIBBON ( YOU LIFT ERS FS BACK FORMS A RIBBON WHICH LY LOOSES ITS SHAPE). CONTINUE LIQUEUR. FOR . OVER SAME OF OVER WHICH YOU CONTINUE FOR 5 S. BY THAT TIME S WILL HAVE INCREASED IN VOLUME, MAY BE QUITE FLUFFY WILL BE YOU TEST WITH YOUR FER. DO LET S GET TOO OR Y WILL HARDEN. REMOVE FROM CONTINUE HAS ED. BY TIME IT WILL AGAIN FORM A RIBBON BE QUITE FLUFFY. . TO IN IT HAS AMALGAMATED. - INTO S. A CLEAN CLEAN ERS WHICH ARE FREE FROM FAT (OR S) S Y BEGIN TO FOAM. S START TO FORM PEAKS. IN AMOUNT OF AT A TIME CONTINUE S ARE STIFF GLOSSY. 1/4 OF S INTO TO LIGHTEN IT. WELL ED FOLD IN S GENTLY THOROUGHLY. IF YOU WISH TO UNMOLD MOUSSE A 6 METAL MOLD BY LIGHTLY IT. IF YOU WISH YOU MAY MOUSSE IN INDIVIDUAL GLASS ES OR R . IMMEDIATELY TURN MOUSSE INTO PREFERRED , WITH F CHILL . TO UNMOLD MOUSSE DIP MOLD INTO FOR A S, RUN A KNIFE ROUND EDGE, A PLATE ON REVERSE MOUSSE ONTO PLATE. IT SHOULD UNMOLD EASILY IF IT WON'T COME RUN KNIFE ROUND AGAIN . WITH WHIPPED CREAM WHICH HAS BEEN LIGHTLY ED. YOU MAY ALSO IT WITH EXTRA WHIPPED CREAM IF YOU WISH. S 6 TO 8. 12 (1 1/2 DIAMETER) S 3 S 2 S PED SHOTS 2 S FLOUR 2 S ( AMOUNT) 1/2 CREAM OR 3 S FRESH 1/4 D SWISS CHEESE 1 TO 2 S (THIRD AMOUNT) REMOVE STEMS FROM S, M M . CAPS OPEN UP IN A / . BRUSH M WITH AMOUNT OF LIGHTLY WITH . SHOTS IN AMOUNT OF FOR 4 TO 5 S. EXTRACT AS MUCH MOISTURE FROM PED CAPS AS POSSIBLE BY SQUEEZ M IN CORNER OF A TEA TOWEL. M TO SHOTS Y BEGIN TO INTO PIECES. FLOUR OVER A FOR WHILE R . REMOVE FROM CREAM. BACK ON FOR SMOOTH ENED. IN TO WITH . FILL CAPS WITH MOUND SLIGHTLY. WITH SOME OF CHEESE A DROP OF ( THIRD AMOUNT). 15 S CAPS IN A 375 OVEN ON . S ARE S ARE TENDER S ARE LIGHTLY ED. 3 S FLOUR 3 S 2 S 1/2 IN A : S IN IN ABOVE ORDER A FORMS IN A B. IF TOO DRY YOU CAN EIR OR PART OF OR MORE OR A LITTLE . BY H: FLOUR ON A SMOOTH SURFACE IN A MOUND. A WELL IN CENTRE. BREAK S INTO WELL, . GRADUY WORK FLOUR FROM AROUND MOUND INTO . CONTINUE FLOUR HAS BEEN WORKED IN YOU HAVE FORMED A FAIRLY STIFF . MORE , /OR IF IT IS TOO DRY; MORE FLOUR IF IT GETS TOO MOIST. IF ROLL T WITH A PASTA MACHINE: YOU DO HAVE TO KNEAD BY H IF YOU ARE ROLL WITH A PASTA MACHINE. SIMPLY PUT PIECES OF THROUGH WIDEST ROLLERS A NUMBER OF TIMES FEELS SMOOTH. ALTERNATE ENDS YOU FEED THROUGH . LIGHTLY DUST WITH FLOUR COUPLE OF TIMES. ROLL ACCORD TO INSTRUCTIONS FOR YOUR MACHINE. T BY H: KNEAD BY H FOR 10 S IT IS ELASTIC SILKY. ROLL OUT A SIZE PIECE AT A TIME ON A FLOURED SURFACE IT IS NESS OF A CENT. TO : PASTA MAY BE D IMMEDIATELY BY FOR NO MORE THAN 2 S TEST. TO STORE: YOU MAY DRY PASTA AT ROOM TEPERATURE STORE IT IN A TIGHTLY SEALED PLASTIC CONTAINER. IT WILL LIKE IN FRIDGE FOR A WEEK OR IN FREEZER FOR A MONTH. FILL: 1 POUND BLESS BREASTS 1 PED 1 CRUSHED 1/4 1/2 DRY BREAD CRUMBS 1/2 OR CREAM 1 POUND SPINACH FRESH OR FROZEN 1 (A KNOB) 2 S ITALIAN (CURLEY) 1/2 FRESHLY , BREASTS IN OVER A TO IS IS ED ED. DO OW TO GET EIR OR DRY SO WELL TURNED . WITH A LITTLE . IS ED EIR IT IN A WELL PED OR PUT THROUGH A GRINDER. WHILE IS SPINACH. IF FRESH SPINACH (PREFERABLE) WASH WELL TO REMOVE S. REMOVE HARD STALKS. A GOOD KNOB OF IN A . SHAKE OW SOME TO ADHERE TO . PUT INTO WITH , TIGHTLY OW TO '' OR WILT FOR MORE THAN 4 S. REMOVE FROM STRAIN S . SQUEEZE DRY . IF FROZEN SPINACH OW IT TO DEFROST SUFFICIENTLY TO . IS ED PED OR S. OW FILL TO FILL RAVIOLI. S SUFFICIENT FOR A PASTA MADE WITH 3 S OF FLOUR (SEE RECIPE 94). 2 POUNDS OR A OF 1 1 1 1 1/4 1/2 MEG DASH OF MACE CAYENNE 1/4 CELERY 1/4 SAGE FOR BOTTOM OF 2X8 PIES S LY CRUSH . , , , S IN A WITH . OVER SEPARATES BEGINS TO . OW TO FOR AN . MORE IF . MUST BE WITH MUCH IF GRAVY ED. OW TO . ROLL OUT , LINE PIE S FILL WITH . WITH . HOLES TO OW STEAM TO ESCAPE. IMMEDIATELY BRUSH S WITH EIR A LITTLE EN OR SOME . AT 425 S FOR 40 S OR IS GOLDEN . PIES CAN BE FROZEN OR AFTER . 1/2 OF A 1/4 1/2 OR 1 FRESH 1 1/2 CELERY OR A SM PIECE OF CELERY A LITTLE 1/2 CORIER SEEDS OR 1/4 CORIER FRESHLY 1/2 POUND FRESH SM S S S TO . WASH S IF OR WIPE TO CLEAN M. COMES TO S OW TO GENTLY FOR 4 S. OW S TO IN . IN A . AS A SALAD OR HORSD'OEUVRE. 6 S BISCUITS 1/2 PACKET JELLY 3 S 1X5 1/2 CAN EVAPORATED 1 CAN PIECES CRUSH BISCUITS, TOGER. PRESS INTO A PIE PLATE LEAVE FIRM. FROM CAN OF INTO A SM . JELLY DISSOLVE OVER . DISSOLVED JELLY INTO A CUO MEASURE UP TO 1 WITH . OW TO START T. CHILL EVAPORATED WHIP . JELLY IS ALMOST , IT INTO . IN ED PIECES A FOR DECORATION. INTO PIE SHELL OW TO . 1 1 2 S RAW CASHEWS 3 S CLARIFIED S. S IN TOSS M Y ARE GOLDEN. S S. S ON A TOWEL. STORE IN AN AIR TIGHT CONTAINER IN FRIDGE. 8 SUPREMES (BREASTS FROM 4 S, SKINNED BD) STUFF: 6 S SWEET (UNED) 2 S 2 S PED FRESH 1/2 TARRAGON 1 PED OR D SHOTS 1/2 - 1 FRESHLY BATTER: 1 1/2 S FLOUR 2 S 2 S 1 1 1/2 S FINE FRESH BREAD CRUMBS FOR TO STUFF: IN A FLUFFY CREAMY. IN OF S. IF YOU HAVE A S WELL ED. FORM INTO A RECTANGLE 4" BY 3" ON WAX . WRAP IN CHILL IN FRIDGE TO . BREASTS: REMOVE TENDONS FROM UNDER OF SUPREME. BREASTS, UNDER , ON WAX . FLATTEN WITH SHEET OF . FLATTEN STILL FURR A ROLL PIN, IT IS 1/4" . IF PIECES DON'T WORRY YOU CAN JUST PRESS M BACK TOGER. INTO 8 STICKS 3" LONG. A STICK OF ON SUPREME FOLD INTO A PACKAGE BY FOLD OVER S S OF . SURE STUFF IS COMPLETELY ED. CRUMB: FLOUR IN A . IN A S, S, CRUMBS IN A THIRD. LIGHTLY SUPREMES WITH A LITTLE . ROLL SUPREME IN FLOUR. PAT EXTRA FLOUR. DIP IN INTO CRUMBS. COAT WELL WITH CRUMBS PATT OVER TO SURE Y ARE WELL ED. ON A FOR AT AN . TO : TO 375 S. AS M AT A TIME AS YOU CAN FIT IN WITHOUT CROWD. GOLDEN WHICH SHOULD TAKE 5 S. ON ABSORBENT IN A 200 OVEN. DO FOR LONGER AN . : LONGER Y ARE KEPT WAIT MORE IS ABSORBED INTO . 5 - 7 POUND LEG OF 2 S 1/3 1/4 TRIM FAT FROM LEG. INTO FINE LONG S. WITH POINT OF A SHARP KNIFE INCISIONS INTO FLESH A PIECE OF INTO "POCKET". RUB OVER OW IT TO FOR A S IN FRIDGE. : INSERT A RMOMETER INTO PART OF . OVEN TO 450 S. FOR 15 S. TURN TO 350 S CONTINUE FOR OR IT RES 125 - 130 S ON RMOMETER. IF YOU DON'T HAVE A RMOMETER IS S ARE PINK IF IS PRICKED. DO OVER . SHOULD BE PINK D. 2 CRISP HEADS OF ROMAINE LETTUCE 2 S 3/4 2 S PLAIN UNED CROUTONS 1 2 S 1/4 FRESHLY D PARMESAN SHIRE ONLY INNER FROM ROMAINE. YOU SHOULD BE NO MORE THAN 5 TO 7 ES LONG. OR FOR SALAD. WASH CAREFULLY, SHAKE DRY ROLL IN ABSORBENT . IN FRIDGE TO . PUREE INTO A SM MASH IT TOGER WITH 1/4 . WELL MASHED IN 3 S OF . STRAIN INTO A SIZED , TO JUST , THROW IN CROUTONS TOSS FOR A TO CROUTONS. D M IN A SM . SQUEEZE PUT IN SM . CHEESE INTO . CROUTONS, , CHEESE, SHIRE , ETC ON A TRAY. JUST S FOR A . ON TRAY WITH OR S. LETTUCE IN A SALAD ALONG TRAY. CHILL DINNER PLATES FOR . TO : 4 S OVER TOSS TO COAT WELL. TAKE CARE TO BRUISE . ON 1/4 , 8 GRINDS OF 2 MORE S OF . TOSS AGAIN. ON , 6 DROPS SHIRE BREAK IN S. TOSS ONCE. ON CHEESE CROUTONS TOSS ONCE MORE. . 2 S 6 S 1/2 1/2 FLOUR 3 S 1 EXTRACT OR 1 TO 2 S LIQUEUR P IN A SM BUBBLES FORM ROUND EDGE. DO . S GRADUY . PALE FORMS A LY DISSOLV RIBBON. IN FLOUR TO THOROUGHLY. IN A 3/4 OF WHILE . OF . IN AN OVER . A R OVER BOTTOM OF . AS S EN MAY LUMP. HARD IT WILL SMOOTH OUT. CUSTARD WILL BE IF IT LOOKS TOO IT OUT WITH SOME OF . CONTINUE TO CUSTARD. OVER BOTTOM WITH A FOR 2 TO 3 S. REMOVE FROM IN 1 AT A TIME. IN FLAVOUR . CUSTARD IN A WITH A FILM OF PLASTIC WRAP DIRECTLY ON SURFACE SO THAT NO SKIN FORMS. CHECK CONSISTENCY. IF IT IS STILL TOO WITH EIR A LITTLE OR CREAM. THOUGH SHOULD BE QUITE YOU SHOULD BE BLE TO IT. 3 S 2/3 2/3 1/4 3 S 1 INSTANT FLOUR 1 S TO IN , , AMOUNT OF . GRADUY IN FLOUR. IF YOU HAVE A S IN IN ORDER IN WHICH Y ARE LISTED. FOR 20 S OR WELL ED. WHICHEVER METHOD IS D OW BATTER TO FOR AN . SQUARES OF WAX TO IN CREPES AS YOU M. FOR AMOUNT OF BATTER 20 - 24 SQUARES. M NEXT TO . JUST BATTER IT TO SURE IT IS SMOOTH. A THAT IS 5-6 ES IN DIAMETER ACROSS BOTTOM PREFERABLY THAT IS NON-STICK. OVER TO BRUSH LIGHTLY WITH . YOU MAY NEED TO DO ONLY ONCE RIGHT AT BEGINN. IN JUST SUFFICIENT BATTER TO BOTTOM OF IN A . BATTER SHOULD BE LIQUID SHOULD EASILY RUN AS YOU TIP . TILT RAPIDLY TO BATTER IN A EVEN . IF BATTER IS TOO IT OUT WITH A LITTLE . CREPE ON FOR 30 S. GENTLY LIFT AN EDGE TO CHECK IF IT IS . IF IT IS SHAKE GENTLY IT WILL LOOSEN. EIR YOUR FERS OR A SPATULA GENTLY FLIP CREPE. FOR A FURR 15 TO 20 S. NEVER S AS EVENLY AS . IF YOU ARE FILL CREPES YOU WILL FILL ON SO THAT BETTER IS EXPOSED. IF YOU ARE CREPES M WITH SO THAT ONCE AGAIN OR IS VISIBLE. ED SE OR FLIP CREPE ONTO A SQUARE OF WAX , WITH SQUARE OF ONTO WHICH YOU WILL FLIP NEXT CREPE. CONTINUE YOU HAVE D UP BATTER. CREPES FREEZE EXTREMELY WELL. IF YOU HAVE MADE A BATCH SEPARATE M INTO PORTIONS THAT YOU ARE LIKELY TO AT TIME BY INSERT SQUARES OF F. WITH A LITTLE PERSUASION YOU CAN SEPARATE, DEFROST CREPES WI 15 S OF REMOV M FROM FREEZER. 3 TO 4 PINK GRAPEFRUITS 3 S 1/4 CREAM OF TARTAR P OF 1 1/4 S 1/3 2 TO 3 TABELS KIRSCH ZEST FROM GRAPEFRUITS PIECES IN 2 QUARTS OF FOR 15 S. RINSE IN , PAT DRY. INTO JUILENNE STICKS. REMOVE GRAPEFUIT SEGMENTS FROM MEMBRANES PUREE IN A OR ER. STRAIN THROUGH A SIEVE TO 3 S OF PULP . TAKE OF JUILENNED WITH SOME OF . TO PULP . S FOAM CREAM OF TARTAR . CONTINUE S FORM STIFF PEAKS. A BY TO A IN A SM OVER . SWIRL DO HAS DISSOLVED LIQUID IS CLEAR. STEAM HAS FORMED WASHED S OF . RAPIDLY IT RES 238 S. 3 S OF OVER TO COAT M. . CONTINUE S IN A . CONTINUE S ARE SATINY FORM A MERUE. WILL TAKE 5 S. GRAPEFRUUIT PULP INTO MERUE. SHERBET INTO ICE TRAYS FREEZE ALMOST WHICH SHOULD TAKE AN .TURN INTO CREAMY. BACK INTO A METAL MOLD OR . BACK IN FREEZER FOR S. TO : REMOVE FROM FREEZER. IF YOU WISH TO UNMOLD DIP MOLD INTO TURN OUT ONTO PLATE. REFREEZE TO FREEZE OUT. IN CASES REMOVE SHERBET FROM FREEZER AN IT IN FRIDGE TO EN SLIGHTLY. JUST WITH TO WHICH YOU MAY OPTIONAL KIRSCH. 1 3/4 S FLOUR 1 3 S 2 S SHORTEN 1/3 TO 1/2 ICE SHORTEN IN 1/2 PIECES. WORK RAPIDLY SO THAT Y DON'T GET TOO . PUT FLOUR IN . TURN ON . SHORTEN THROUGH TUBE. FOR 3 S. S MACHINE 2 S OF . PITS. SCOOP OUT SOME OF FLESH TO EN HOL. P PULP TO MACAROONS, , S. DIVIDE EVENLY PES MOUND IT INTO CAVITIES. MACAROON- UP IN AN OVENPROOF . FOR 25 S OR TENDER. A TIMES WITH WHICH FORMS. EIR OR . 2 S FRENCH OR ITALIAN BREAD TORN INTO SM PIECES 1/2 1 POUND LEAN BEEF 1/4 POUND SWEET ITALIAN SAUSAGE REMOVED FROM CAS 6 S FRESHLY D PARMESAN 2 S PED ITALIAN 1 2 S PED 1 D 1/4 GROUNG SPICE 1 FRESHLY 1 LIGHTLY EN OR SOAK BREAD IN FOR 5 S SQUEEZE DRY. IN A S LAST AMOUNT OF . KNEAD WELL ED IS LIGHT FLUFFY. FORM INTO 1 1/2 BS, ON A SHEET IN , WITH WAX WRAP CHILL FOR AT AN . 1/4 OR A HAZE FORMS. R TO SHAPE. FOR 8 TO 10 S OR ED THROUGH. WITH (RECIPE 17). 2 1/4 S FLOUR 2 S 2 S 2 S RUM CONFECTIRS 1/8 FOR A FROM 2 S OIN AN AIRTIGHT JAR. 1 PLAIN CAKE OR 12 MADELEINES 1 CAN OF PEARS OR PES 1/2 D ALMONDS 2 S CUSTARD MADE A LITTLE ER THAN ' CUSTARD' 1/4 TO 1/2 DRY 1/2 PINT WHIPP CREAM RED CHERRIES ANGELICA FOR DECORAT (OPTIONAL) CAKE INTO 1/4 S LINE A GLASS WITH PIECES. PIECES ON BOTTOM AS WELL AS S. LY DRIZZLE OVER CAKE IT IS WELL MOISTENED SOGGY. CANNED FRUIT INTO 1/4 TO 1/2 S. PIECES OF FRUIT INTO BOTTOM OF . ON SOME OF ALMONDS. ON PIECES OF CAKE AGAIN WITH SOME . LAY ON FRUIT ALMONDS. CUSTARD WHILE IT IS STILL IT OVER CAKE FRUIT. SUFFICIENT SO THAT FRUIT CAKE PIECES ARE ED. RAGGED EDGES OF CAKE THAT PROTRUDE. IMMEDIATELY WITH PLASTIC WRAP PLAC PLASTIC DIRECTLY ONTO SURFACE. WILL A SKIN FROM FORM ON CUSTARD. DESERT CAN NOW BE LEFT IN FOR 24 TO 48 S. S WHIP CREAM SWEETEN WITH A LITTLE IF DESIRED. REMOVE PLASTIC WRAP FROM OF DESERT ON CREAM. WITH PIECES OF CHERRIES, ANGELICA ALMONDS. TO TO . : ABOVE QUANTITIES WILL 10 PEOPLE. QUANTITIES CAN BE ALTERED TO SUIT NUMBER OF PEOPLE YOU WISH TO . 1 BLANCHED, SHREDDED ALMONDS 3 S SEPARATED 2 S 2 S 1 WHIPP CREAM ESSENCE 2 S SEMI-SWEET 1/2 UNFLAVOURED GELATINE DECORATION: S, CREAM ALMONDS ON A IE SHEET IN A 425 OVEN. TO . S OVER , PALE A RIBBON FORMS YOU LIFT ERS. OVER . DISSOLVE GELATINE IN . TO S IN GELATINE, ALMONDS . WHIP CREAM STIFF FOLD IN. WHIP S Y HOLD STIFF PEAKS FOLD M IN TOO. INTO A SOUFFLE OW TO . WITH S WHIPPED CREAM. 1/4 POUND 1 GOLDEN OR CORN 1/2 SODA 1 QUICK OATS 1 1 1/2 S FLOUR 1 FLAKED COCO FLOUR, OATS, COCO TOGER. , SODA OVER DRY S. WILL BE CRUMBLY. GREASE AN 8 X 8 . PRESS FIRMLY EVENLY INTO . AT 300 S FOR 30 S OR LIGHT GOLD. INTO SQUARES WHILE STILL LEAVE IN REMOV. 3/4 CONFECTIRS OR ORDINARY ED IN A FINE 3 S 1 HEAPED 1 HEAPED 1 FLOUR P 1/2 1 S PALE YEL. FOLD IN FLOUR. , FOLD INTO . FOLD IN . ALWAYS GENTLY FOLD NEVER . GREASE LINE 2 X 8 ROUND S. EVENLY INTO S. AT 400 S FOR 15 TO 20 S OR CAKES ARE GOLDEN HAVE PULLED SLIGHTLY AWAY FROM S OF S. REMOVE FROM S, REMOVE . CAN BE D WAYS. CREAM CAKE: WHIP CREAM STIFF. A SM CAN OF PIECES WELL. SOME OF CREAM ON OF . ON SOME OF WITH OR CAKE . WITH MORE OF CREAM WITH MORE . DEVONSHIRE CREAM CAKE: WHIP CREAM SWICH S WITH CREAM. A IC WITH IC , COCOA . OVER OF CAKE OW TO SLIGHTLY. 1 SM CAN CRUSHED 1 DESERT CUSTARD RE . UP TO 1/2 WITH . TO FOR 2 S. SWEETEN IF DESIRED. CUSTARD WITH A LITTLE TO A PASTE. TO OVER . REMOVE FROM . BETWEEEN CAKE S. 1 3 TO 4 POUND 4 S 1 SM CAN PIECES 1 GLASS DRY RED INTO PIECES . PIECES IN . WITH TURN , TENDER. ON A . REMOVE FAT FROM SWIRL IN . FOR A MOMENTS TO AMALGAMATE GRAVY. THROUGH. 5 S (10 S OR JUST MORE THAN 1/2 ) 6 S FLOUR (18 S OR 1 1/2 S) 2 S (4 S) 2 S ALMONDS 1 CONFECTIRS OR REGULAR FINE IN A CREAM . ALMONDS . GRADUY FLOUR. KNEAD WELL. FORM INTO BS. AT 325 S FOR 8-10 S LIGHT GOLD. WHILE STILL ROLL IN CONFECTIRS . 1 POUND SPARERIBS 2 S MINCED 2 S ED BEANS 1 FRESH PED 1 DARK 1/2 TO 3/4 BROTH 1 CORNSTARCH 2 S 1 CHILI SPARERIBS INTO 3/4 TO 1 PIECES. RINSE BEANS MASH WITH , . CORNSTARCH WITH . . CHILI IN A WOK RIBS. BEAN FOR 2 S. BROTH ON FOR 35 S OR TENDER. CHECK PERIODICY TO SURE RE IS STILL LIQUID IN WOK. MORE BROTH IF . RE SHOULD BE 1/4 LIQUID LEFT RIBS ARE TENDER. IN CORN STARCH . FOR A OR SO ENS. 2 SM S MASHED 1 1/4 FRESHLY 2 S 1 PED CHIVES 1/4 PINT WHIPP CREAM 8 S MAYONNAISE 8 S 1 UNFLAVOURED GELATINE PAPRIKA CRESS S FOR GARNISH MASH IN A , , , CHIVES. WHIP CREAM, FOLD IN MAYONNAISE. EN GELATINE IN IN A . ST IN A OF DISSOLVED. FOLD CREAM GELATINE INTO . RINSE A 2 PINT MOLD WITH , IN CHILL . SHOULD TAKE 4 TO 5 S. PREFERABLY LEAVE OVER NIGHT AS WILL IT EASIER TO UNMOLD. TO UNMOLD DIP IN FOR A S TO LOOSEN, RUN A KNIFE AROUND EDGE INVERT ONTO A MOISTENED . CENTRE ON PLATE. WITH PAPRIKA, GARNISH WITH CRESS S. WITH MELBA OR OR CRISP TOAST. 1/2 POUND LASAGNE NOODLES 1 OF 1 CREAM : 6 S 6 S FLOUR 2 S 1 CREAM P OF MEG 1 : 3 1/2 S (RECIPE 17) 1/2 FRESHLY D PARMESAN CHEESE OVEN TO 350 S. A 9X12X3 PYREX . LASAGNE. TO , . BUBBL WELL A LASAGNE AT A TIME TO SURE Y DO STICK TOGER. AL DENTE (TENDER STILL WITH A FIRM TEXTURE) WHICH MAY TAKE 10 TO 25 S DEPEND ON TYPE OF PASTA D. PIECES FROM , RINSE UNDER ON TOWELS, TOUCH, TO . WITH PASTA. CREAM . , FLOUR R OVER FOR 1 TO 2 S TO FLOUR. REMOVE FROM CREAM AT ONCE. VIGOROUSLY WITH A TO WELL SO THAT RE ARE NO LUMPS. TO R WITH A COMES TO A ENS. FOR 2 TO 3 S. REMOVE FROM WITH MEG. DAY . TO ASSEMBLE MEASURE OUT 3 1/2 S. A OF ON BOTTOM OF ED WITH 1 CREAM . ON A OF PASTA ( 1/3), OVER LAPP STRIPS SLIGHLY. S OF , CREAM PASTA TWICE MORE. WITH A FINAL OF CREAM . WITH D CHEESE. AT 350 S FOR 30 S OR IS BUBBL . 1/4 POUND 1/4 WHIPP CREAM 1/2 FRESHLY D PARMESAN ( QUANTITY) 6 TO 8 QUARTS 1 1 POUND FETTUCCINE FRESHLY D PARMESAN ( QUANTITY) CREAM LIGHT FLUFFY. IN CREAM A LITTLE AT A TIME AMOUNT OF PARMESAN A S AT A TIME. . IF MADE AHEAD D BACK TO ROOM . TO A , BUBBL FETTUCCINE. TO STICK FOR 5 TO 8 S PASTA IS AL DENTE (TENDER STILL TEXTURED). PASTA, TOSS ONTO A . CHEESE TOSS WITH FORKS STRS ARE WELL COATED. , WITH . AT ONCE WITH PARMESAN TO ON . 3 SLE BREASTS BD, SKINNED, POACHED PED 1/2 FRESHLY D PARMESAN CHEESE 2 S LIGHTLY EN 1/8 D 1/8 D MEG PASTA (RECIPE 94) 6 TO 8 QUARTS , CHEESE, S, MEG THOROUGHLY. WITH . ROLL OUT 1/4 OF PASTA . INTO 2 CIRCLES. 1/4 OF ON CIRCLE FOLD IN . SEAL EDGES WELL. WRAP IN A R ROUND INDEX FER, GENTLY PRESS TIPS TOGER. TO A . DROP IN TORTELLINI TO SURE Y DON'T STICK. FOR 8 S OR TENDER. . WITH A (RECIPE 17), -CHEESE (RECIPE 141) OR IN BEEF OR BROTH. 1 SAGE , CRUMBLED 1 ROSEMARY , CRUMBLED 1 PED 1 FRESHLY 4 X 1 LOIN S 2 S 1 3/4 DRY 1 PED , PREFERABLY ITALIAN SAGE, ROSEMARY, , A LITTLE . PRESS FIRMLY ONTO BOTH S OF S. IN A S. REMOVE FROM , A OF , 1/2 TO A . S TO , S FOR 30 S. . TANSFER S TO A . SKIM FAT FROM LIQUID, IN TO A . TO LOOSEN BITS TO A -Y GLAZE. . OVER S . 2/3 1/2 OF 2 S 1 2 S CRUSHED 2 CORNS 1/2 1 POUND SM WHOLE FRESH S S S IN A 10 TO . FOR 15 S. STRAIN THROUGH A SIEVE TO . BACK TO A S. R FOR 4 S. REMOVE FROM OW S TO IN . EIR AT ROOM TEPERATURE OR . . S WILL FOR A DAYS IN FRIDGE.PP FOR A DAYS IN FRIDGE. 1 FRESH POUND CAKE 9X3 ES 1 POUND RICOTTA 2 S CREAM 1/4 3 S STREGA OR ORANGE FLAVOURED LIQUEUR 3 S COARSELY PED ED CIED FRUIT 2 S SEMISWEET COARSELY PED FROST: 12 S SEMISWEET IN PIECES 3/4 STRONG CEE 1/2 POUND UNED , IN 1/2 PIECES CRUSTS CAKE LEVEL IF IT IS ROUNDED. CAKE INTO 1/2 TO 3/4 S HORIZONTY. RUB RICOTTA THROUGH A COARSE SIEVE IT IS SMOOTH. CONTINUE STREGA, CREAM . FOLD IN CIED FRUIT . CENTRE BOTTOM SLAB OF CAKE ON A FLAT CAKE PLATE. STRIPS OF WAX UNDER EDGES SO THAT YOU ON IC PLATE WILL GET DIRTY. CAKE WITH SOME OF RICOTTA (COUNT SLABS OF CAKE DIVIDE RICOTTA SO THAT SLABS CAN BE SWICHED TOGER WITH MORE OR LESS EVEN AMOUNTS OF RICOTTA). ALTERNATE S OF CAKE RICOTTA END WITH CAKE. GENTLY PRESS LOAF TO IT COMPACT WOBBLY. LOAF TO FIRM UP RICOTTA. WILL TAKE 2 S. FROST: WITH CEE OVER HAS . REMOVE FROM IN PIECE AT A TIME. IS SMOOTH. CHILL FROST IT IS OF A CONSISTENCY. FROST LOAF: A SM METAL SPATULA S OF LOAF EVENLY. YOU MAY WANT TO DIP SPATULA IN FROM TIME TO TIME TO IT EVEN. IF YOU WISH YOU CAN SWIRL FROST SLIGHTLY INSTEAD. LOAF WITH PLASTIC WRAP LEAVE LOAF IN FOR AT 24 S . IS DELICIOUS RICH. 6 FIRM, RIPE PES 5 STALE MACAROONS CRUSHED 2 S 4 S UNED 2 S OVEN TO 375 S. BLANCH PES, REMOVE SKINS, IN REMOVE   !"#$%&'()*+,-./012346789;<=>?@BRECIPES DATINDEX DAT5mCOOKBOOKBAS:TS******BASAGCOOK3 BASC PITS. SCOOP OUT SOME OF FLESH TO EN HOL. P PULP TO MACAROONS, , S. DIVIDE EVENLY PES MOUND IT INTO CAVITIES. MACAROON- UP IN AN OVENPROOF . FOR 25 S OR TENDER. A TIMES WITH WHICH FORMS. EIR OR . 2 S FRENCH OR ITALIAN BREAD TORN INTO SM PIECES 1/2 1 POUND LEAN BEEF 1/4 POUND SWEET ITALIAN SAUSAGE REMOVED FROM CAS 6 S FRESHLY D PARMESAN 2 S PED ITALIAN 1 2 S PED 1 D 1/4 GROUNG SPICE 1 FRESHLY 1 LIGHTLY EN OR SOAK BREAD IN FOR 5 S SQUEEZE DRY. IN A S LAST AMOUNT OF . KNEAD WELL ED IS LIGHT FLUFFY. FORM INTO 1 1/2 BS, ON A SHEET IN , WITH WAX WRAP CHILL FOR AT AN . 1/4 OR A HAZE FORMS. R TO SHAPE. FOR 8 TO 10 S OR ED THROUGH. WITH (RECIPE 17). 2 1/4 S FLOUR 2 S 2 S 2 S RUM CONFECTIRS 1/8 FOR A FROM 2 S OF FLOUR, S, S, RUM, 1 CONFECTIRS . A BOARD WITH FLOUR KNEAD SMOOTH SHINY. FOR AT AN . TO 350 S. DIVIDE INTO QUARTERS ROLL PIECE OUT . INTO 6 X 1/2 STRIPS. TIE INTO LOOSE KS. A AT A TIME FOR 4 TO 5 S GOLDEN. ON TOWELS. TO WITH CONFECTIRS . 4 SLE BREASTS , FLOUR 3 S 2 S 8 S PROSCUITTO 8 S FONTINA OR BEL PAESE CHEESE 4 S PARMESAN 2 S OVEN TO 350 S. BREAST IN HORIZONTY. PIECES OF PLASTIC WRAP POUND FLAT. WITH . DIP IN FLOUR SHAK . LIGHT . DO OVER. PIECES IN IN AN OVENPROOF . WITH A OF PROSCUITTO CHEESE. WITH PARMESAN, DRIBBLE WITH FOR 10 S CHEESE IS IN LIGHT . 16 SCOPS 8 S OF FONTINA OR GRUYERE 8 S PROSCUITTO , FLOUR 2 S 3 S 1/2 3/4 OR BEEF A OF PROSCUITTO CHEESE ON 8 SCOPS WITH OR 8. SEAL EDGES OF , MAK SURE NO CHEESE OR HAM PROTRUDES, BY POUND EDGES WITH A CLEAVER. , DIP IN FLOUR SHAKE . GOLDEN. TO A . DISCARD MOST OF FAT, IN SCRAP UP BITS IN . TO 1/4 , 1/2 A OF UP TO A . TO , FOR 20 S. TURN WAY THROUGH. ON A . OF , TO A FOR 2 S. TO , OVER . 1 RICOTTA 1/2 FARMERS CHEESE, RUBBED THROUGH A SIEVE 3/4 PARMESAN 2 S D 3 S 1 1/2 S PASTA (RECIPE 94) S PASTA. ROLL OUT PASTA RAVIOLI. RAVIOLI IN ED R . IT SHOULD TAKE 8 S. WITH (RECIPE 17). DIP: 2 S CREAM 4 S 8 ANCHOVY FILLETS, ED, RINSED PED DIPPERS: FRESH VEG SUCH AS CUCUMBERS CARROTS S CELERY ROMAINE LETTUCE CHERRY ES S BREAD STICKS IN AN ENAMEL OR CREAM TO A . R FREQUENTLY, FOR 15 TO 20 S, CREAM HAS ENED D TO 1 . IN YOUR , WHICH SHOULD FIT OVER A CLE TO SHOULD BE FLAME-PROOF, . ANCHOVIES CREAM. TO A . AT ONCE WITH DIPPERS. 2 PACKAGES OF YEAST P 1 1/4 3 1/2 S FLOUR 1 3/4 CORN MEAL 2 S (RECIPE 17) PS OF YOUR CHOICE IN ON YEAST. IN A FOR 5 S OR YEAST BUBBLES DOUBLES ITS VOLUME. IN A PUT FLOUR ON YEAST, 1 1/4 . FORM INTO A , KNEAD SHINY ELASTIC. DUST LIGHTLY WITH FLOUR, IN A CLEAN , WITH A DAMP CLOTH IN A , DRAFT-FREE FOR 1 1/2 S. WILL DOUBLE IN BULK. AFTER AN PUNCH . YOU CAN RIGHT AWAY OR IN FRIDGE TIGHTLY ED. PUNCH . OVEN TO 500 S. BREAK 1/4 OF . KNEAD FOR A OR SO FLATTEN INTO A PIZZA SHAPE. IT SHOULD A 10 ROUND BY 1/8 . DUST A SHEET WITH CORNMEAL PIZZA ON . ON SOME WITH P OF YOUR CHOICE. DRIZZLE WITH A LITTLE . FOR 10 S AT BOTTOM OF OVEN. CRUST WILL BE LIGHT FILL BUBBL . 3 S 4 S PED S 3/4 POUND RAW 3/4 POUND RAW SPINACH, ED, SQUEEZED PED 1/2 PARMESAN P OF MEG 3 S S . IS LONGER PINK ACCUMULATED LIQUID HAS ED AWAY. IN A , SPINACH, PARMESAN MEG. S LIGHTLY, TO EG WELL. WITH . RAVIOLLI. IN ED , R , FOR 8 S. WITH (RECIPE 17) PARMESAN. 7 S 4 S 1/2 PED 2 S (REGULAR OR ITALIAN) 1/2 DRY 1/8 SAFFRON CRUSHED TO A 4 S 1/2 PARMESAN S . WHILE IS BE D AT A . TO BECOMES OPAQUE. IN IT IS ALMOST ABSORBED. 2 S OF ED HAS ALMOST EVAPORATED. 2 MORE S OF , AGAIN. SAFFRON TO 2 MORE S OF . OVER IS COMPLETELY ABSORBED. IF IS STILL FIRM SM AMOUNTS OF AT A TIME TENDER. IN 4 OF D CHEESE. TAKE CARE TO MASH . AT ONCE. SHOULD BE ALMOST CREAMY. 3 SQUARES SEMI-SWEET 2 S FLOUR 1 1 SODA 1 P 2 S 1/4 1 1 1/2 S PLAIN YOGURT 1 CHIPS OVEN TO 350 S. GREASE A 9 1/2 X 3 TUBE . TO . SIFT DRY S TOGER. S, , , YOGURT ED WITH AN ELECTRIC ER WELL ED. DRY S LY R WITH A . CHIPS TILL ED. BATTER INTO . FOR 45 S OR CAKE TESTS D. OW TO FOR 30 S TURN ONTO A PLATE. CAN WITH OR WITHOUT IC. 1 1/3 S GELATINE 1/3 2 1/2 S CANNED ES 1/4 1 1 D 1/8 CELERY 4 S 4 CORNS 1 1 1/2 S 2 S EN GELATINE IN 1/3 . S . FOR 20 S. PRESS THROUGH A SIEVE, RE . FOR REMEMBER THAT SHOULD BE A LITTLE STRONGER AS S 'LOOSE' . OVER GELATINE DISSOLVED. DAMPEN A METAL MOLD WITH A LITTLE . LIQUID INTO MOLD OW TO . TO UNMOLD DIP MOLD IN FOR A S. TIP MOLD ON ITS JELLY PULLS AWAY FROM EDGE. TURN MOLD EDGES HAVE BEEN LOOSENED. DAMPED A PLATE WITH A LITTLE , PLATE ON OF MOLD TURN UP TO UNMOLD. CENTRE JELLY ON PLATE. ITIONS: PED S, HARD ED S, S ETC. 1/4 TO 1/2 MAYONNAISE. OF ABOVE INTO PARTIY JELLY. IF JELLY IS MADE IN A R CENTRE CAN BE FILLED WITH FRESH S, COTTAGE CHEESE ETC. 1 1 FLOUR 1/2 PINT 4 TO 8 S CHEESE TO CAYENNE IN A . FLOUR R FOR 2 S TO FLOUR. REMOVE FROM AT ONCE. WELL WITH A WIRE . TO FOR 2 S OR ENED. REMOVE FROM D CHEESE S. WILL A COAT FOR S OR S. FOR A NER TO IN MACARONI CHEESE 1 PINT . 7 3/4 CAN TUNA, ED 1 D 1/2 WORCHESTERSHIRE 1 1/4 FRESHLY 2 S PASTE 1/2 D S 4 S 1 1/2 S CREAM 1/4 DRY P P MEG QUICHE CRUST FOR A 9 QUICHE, PARTIY D FLAKE TUNA, , WORCHESTERSHIRE , , , PASTE. OVER BOTTOM OF QUICHE SHELL. WITH D S. S INTO A CUSTARD OVER. AT 375 S FOR 40 S OR CUSTARD IS . OW TO ST FOR 10 S . CRUST: 1 1/4 S SIFTED FLOUR P 3 S 3 S SHORTEN 3 - 4 S FILL: 1 SOUR CREAM 1 2 S 2 S FLOUR 3 S D APPLES P: 1/2 1/2 FLOUR 1 1/2 CRUST: SIFT FLOUR IN A . SHORTEN INTO FLOUR IT RESEMBLED COARSE MEAL. 3 S . WITH A FORK YOUR FERTIPS CAN FORM A B. IF IS CRUMBLY A DROPS OF AT A TIME ADHERES IS STICKY. WRAP CHILL FOR AN ROLL OUT. FILL: CREAM, , FLOUR. FOLD IN APPLES. ROLL OUT FIT INTO A 9 PIE PLATE. FILL IN SHELL. P: , FLOUR IN A SM . IN WITH A ER. DOT P OVER APPLE . IN A PRE-ED OVEN AT 375 S FOR AN . WITH CREAM IF DESIRED. 6 POUND LEG OF 1/2 DIJON 2 S 1 MASHED 1 ROSEMARY OR 1/4 ED 2 S , , , HERBS . IN DROP BY DROP TO A MAYONNAISE-LIKE CREAM. OVER . ON OF . IF YOU LEAVE FOR A S IT WILL ABSORB MORE OF FLAVOUR. AT 350 S FOR 1 TO 1 1/4 S. 1 S (ALMONDS, FILBERTS, PECANS OR WALS) 1 SIFTED FLOUR 2 - 3 S 1/2 IN SM PIECES 1/2 OR 2 S BRY, RUM OR LIQUEUR CONFECTIRS IN A S, FLOUR, , . ED, 30 S, S CONTINUE A B FORMS. TURN ONTO A LIGHTLY FLOURED BOARD. BREAK SM AMOUNTS FORM INTO 1 DIAMETER BS. ON UNGREASED SHEETS. AT 325 S FOR 12 S. DO OW TO LEAVE LIGHT GOLD. REMOVE FROM OVEN WHILE STILL ROLL IN CONFECTIRS TO COAT. IF COAT IS TOO FOR YOUR OW BS TO SLIGHTLY COAT IN . S 4 DOZEN. 1 FLOUR 1/2 1/2 SODA 1/2 1/2 1/2 , PACKED 1/2 GRANULATED 1 1 1 1 1/2 S OATS 3/4 -UP GUM DROPS 1 1/2 S COCO FLOUR, SODA, IN A . , BOTH S, , . SMOOTH. IN OATS, GUMDROPS COCO. INTO 1 BS 2 ES APART ON UNGREASED SHEET. AT 350 S FOR 12 TO 15 S. S 4 TO 5 DOZEN. 1 WALS 1/2 DATES 3/4 COCO 1/2 1 EN SLIGHTLY 1/4 DESICATED COCO ( AMOUNT) S DATES IN . COCO, . LOGS 1 1/2 ES BY 3/4 DIAMETER. ROLL IN AMOUNT OF COCO. ON GREASED SHEETS. AT 350 S FOR 10 -12 S. S 2 DOZEN. 2 1/4 S FLOUR 1/2 1/8 3/4 1/2 1/2 SHORTEN 1 1 1/4 RED GLACE CHERRIES UP RED COLOUR 1/4 PED WALS 1 SQUARE UNSWEETENED FLOUR, . CREAM , , SHORTEN, . GRADUY DRY S WELL. DIVIDE INTO 3 EQUAL PORTIONS. CHERRIES RED COLOUR TO . WELL. S TO . WELL. LEAVE THIRD PLAIN. ROLL PORTION INTO A 12X2X1/2 RECTANGLE. S ON WITH PINK IN . WRAP CHILL FOR 2 S OR FIRM. INTO 1/8 S. ON UNGREASED SHEETS. AT 350 S FOR 10-12 S. SLIGHTLY REMOV. S 5 DOZEN. 6 S D CHEDDAR CHEESE 1 1/2 S FLOUR 1 P CAYENNE 1/2 WORCHESTERSHIRE 1 EN 1 - 2 S 4 HARD ED S BREAD CRUMBS FOR CHEESE, FLOUR S. EN TOGER WELL. SHELL HARDED S. WET YOUR HS COAT S WELL WITH CHEESE . ROLL IN BREAD CRUMBS. OW TO SIT FOR AN . TO 360 S. S FOR 2 S OR GOLDEN . , SLIGHTLY, IN . BASE: 1 1/2 S FLOUR 1/4 IC 1/2 P: 2 S 1 1 COCO 1 PED WALS 1/2 ALMOND ESSENCE FLOUR IC WELL. IN IS LIKE COARSE MEAL. PRESS INTO AN UNGREASED 7X11 . AT 350 S FOR 8 S. REMOVE FROM OVEN. S WELL. WELL. IN S. OVER BASE. AT 350 S FOR 30 S OR GOLDEN. IN BARS. 1/2 1/2 1 SEPARATED 1/2 1 FLOUR 2 S D ORANGE RIND 1/4 1/2 PED PECANS CREAM 1/2 WELL. WELL. FLOUR RIND. WELL. AS EVENLY AS POSSIBLE IN A GREASED 10X15 . S FOAMY. GRADUY 1/4 STIFF PEAKS FORM. OVER BASE. ON S. AT 375 S FOR 15 S OR MERUE IS GOLDEN. IF PUFFS UP DUR PRICK TO COLLAPSE BUBBLE. INTO SQUARES IMMEDIATELY IS REMOVED FROM OVEN. OW TO IN REMOV. STORE IN A CLOSED BOX WITH WAX S. S 32 BARS. 1 1 1/2 S 1 1/2 1/2 EXTRACT 2 1/4 S FLOUR 1 1/2 1/4 SODA 1/3 UNDILUTED EVAPORATED 1 D RIND CREAM WITH 1 OF LIGHT FLUFFY. 1/2 . IN , EXTRACT. SIFT DRY S. ALTERNATIVELY WITH EVAPORATED TO . CHILL FOR 2 S. TAKE A ROUNDED FUL AT A TIME INTO BS. 1/2 RIND. ROLL BS IN . ON UNGREASED SHEET 2 ES APART. AT 350 S FOR 8-10 S OR TILL LIGHT . 2 S 1 PED 1/2 CRUSHED 2 SPRIG 1 CAN ES TO /OR TO 4 S BROTH 1/2 SOUP NOODLES (OPTIONAL) S IN . , ES, . FOR 25 S. TO BREAK UP ES. WITH /OR TO . BROTH FOR 30 S. REMOVE . SOUP NOODLES FOR 7-10 S OR ED. S 4 S. HORSERA : 1 SOUR CREAM 1/3 HORSERA 1 DASH : 1 1 WORCHESTERSHIRE HEINZ 57 TO TOBASCO TO : 1 SOUR CREAM 3 S 1 DRY 2 S WORCHESTERSHIRE MAYONNAISE: 1/2 SOUR CREEAM 1/2 MAYONNAISE 1/4 1/3 TO DILL : 1 SOUR CREAM 1 PED 1 1 PED CHIVES 1 D PED OR FRESH DILL TO ANCHOVY : 1 MAYONNAISE 1 PED 1 PED ANCHOVIES 1 CAPERS 1 DRY 1 HARDED PED DASH REMOULADE : 1 MAYONNAISE 1 ED PED DILL PICKLE 1 PED CAPERS 2 S D 1 PED 1/2 FRESH TARRAGON PED OR 1/4 1/2 CHERVIL : 1/2 POUND FRESH S 3 S 1 FLOUR 1 SOY 3/4 IN . FLOUR TOSS. FOR 2 TO 3 S. SOY IN CREAM. R TILL ENS. . BARBECUE : 1 1/3 WORCHESTERSHIRE 1 CHILI 1 DASH TOBASCO 1/2 S, FOR 30 S OR ENS. . SWEET SOUR : 1/2 3 S 2 S 1 SOY 1/2 1/4 CORNSTARCH S EN WITH A LITTLE CORNSTARCH ED WITH . . 2 POUNDS UNSHELLED, 1 POUND SHELLED PEAS 3 S 8-12 SM S HEART OF A LETTUCE S PUT S IN A , TO COAT ONTO S. JUST PEAS WITH . . FOR 20 S OR PEAS ARE TENDER. BY TIME MOST OF WILL HAVE BEEN ABSORBED. IN A LITTLE MORE , LETTUCE IN 4 . TABLES 3 S FROZEN PEAS ICEBERG LETTUCE 3 S S FROZEN PEAS IN A . SHRED LETTUCE TOO TO . . FOR A S PEAS ARE ED LETTUCE WILTED. S . 1/2 PED S 1 MINCED 2 S D RIND 1/2 CHILI 1 ED PED 4 S 1 POUND FRESH BEANS 1 1 1 1 COCO S, , RIND, CHILI INTO A PASTE. FOR 3 S R . BEANS, , , COCO . TO A . FOR 15 S OVER . 2 S 1/4 PED 2 S MINCED 1/2 PEA 1 1/2 1/4 CHILI S 2 S D RIND 3/4 COCO 3/4 1 D ED GREEN BEANS 1 SHREDDED CABBAGE ED 5 S 2 DICED ES 2 D CUCUMBERS 2 HARDED S PED SHREDDED LETTUCE S FOR 3 S. IN PEA , , , CHILI, RIND GRADUY COCO . OVER FOR 5 S, R FREQUENTLY. . A BED OF LETTUCE. OVER IT BEANS, CABBAGE, ES CUCUMBERS. WITH S. DRESS IN A . 2 S FLOUR 2 S SODA 1/2 1 1 1/2 S 1 , PACKED 3/4 1/4 MOLASSES 1 GRANULATED FLOUR, SODA, SPICES. CREAM , , MOLASSES THOROUGHLY. DRY S WELL. SHAPE INTO 1 BS, ROLL IN GRANULATED 2 ES APART ON GREASED SHEET. AT 375 S FOR 8 TO 10 S. SLIGHTLY REMOV FROM . S 5 DOZEN. 2 S SIFTED FLOUR 2 1/2 S 3/4 1/3 SHORTEN 3/4 SIFT DRY S. IN SHORTEN. WITH A FORK A IS FORMED. TURN OUT ONTO A FLOURED BOARD KNEAD SMOOTH. PAT OR ROLL 3/4 . WITH A FLOURED TER INTO 2 ROUNDS. ON AN UNGREASED SHEET AT 450 S FOR 12-15 S. 2 1/2 POUND SPLIT 2 S CARROT , HEAD BROCCOLI 2 S 3 S FLOUR OR 2 S D PARMESAN , CARROT, IN WITH . FOR 35-40 S OR IS TENDER. REMOVE , SKIN B FLESH. IN PIECES. STRAIN LIQUID . BROCCOLI ALMOST TENDER. LEAVE A LITTLE UNDERED. . IN A . FLOUR R FOR 2 S TO FLOUR. REMOVE SOME OF FAT FROM BROTH. BROTH INTO A MEASUR . UP TO 2 S WITH OR . INTO -FLOUR WELL WITH A WIRE . R ENED. WITH , . BROCCOLI IN AN OVEN-PROOF . WITH . WITH PARMESAN. AT 400 S FOR 12 S. 1/4 FINE DRY BREADCRUMBS 1 1/2 FRESHLY 1/2 1 POUND BEEF 1 LIGHTLY EN 1 BOUILLON CUBE 3/4 CIDER 1 FIRMLY PACKED 1/4 1/3 CORNSTARCH LITTLE BREAD CRUMBS, , TO 1/2 . LET ST FOR A S. BEEF WELL. FORM INTO 1 DIAMETER BS. IN A SM AMOUNT OF IN A WOK A AT A TIME. FREQUENTLY TO ROUND SHAPE. ARE ED FAT. BS BACK IN WOK, WITH A LITTLE BOUILLON. FOR 25 S OR OF BS TESTS D. WHILE IS . 4 S OF , , SOY . TO . CORNSTARCH INTO A PASTE BY SOME . INTO WHILE R. IS CLEAR. FROM ON . THROUGH . 2 S 1 PED 2 S (RECIPE 17) 1 POUND BEEF , MORE NOODLES 1/2 POUND SHARP CHEDDAR, D IN ALMOST TENDER. BEEF IT IS NO LONGER RED. , FOR A S. SHOULD BE . OF TO A SOME . NOODLES TENDER . A CASEROLE LIGHTLY. A OF ON BOTTOM, WITH SOME OF NOODLES. ON , CHEESE NOODLES. PUT ON OF OF CHEESE. AT 325 S FOR AN . SHOULD BE CRUSTY. 3/4 FLOUR 1/8 1/2 1/3 1/2 1 SIFT DRY S. CREAM , , LIGHT FLUFFY. FLOUR . DROP BY -FULS ONTO AN UNGREASED IE SHEET AT 2-3 ES APART. AT 350 S FOR 10 S. 2 3/4 S FLOUR 1 1/2 3/4 1 2 S 1 OR ALMOND EXTRACTS D SIFT FLOUR, BOWDER . CREAM , , S LIGHT FLUFFY. FLOUR SMOOTH. CHILL BATTER FOR AN OR FIRM. ROLL A SM AMOUNT OF AT A TIME ON A FLOURED BOARD TO 1/8 . INTO DESIRED SHAPES. ON GREASED IE SHEETS. AT 375 S FOR 8-10 S OR PALE GOLD. ON S. ICE WITH FROSTS. 1/4 FLOUR 1/8 1 UNSWEETENED 1/4 1/2 1 1/4 1/3 PED WALS OR PECANS SIFT FLOUR TOGER. WITH . , INTO FLOUR. GREASE 2 S 8X8X2 WELL. BATTER LY INTO S. WITH S. AT 400 S FOR 10-12 S. DO OVER. SLIGHTLY INTO 2 SQUARE PIECES. LEAVE IN TO . REMOVE TO WIRE S. 2 S OR CREAM 2 S 2 S 3 S P 1/2 OVEN TO 325 S. IN A . IN A TOGER S, S, , . WELL DO . SM BUBBLES APPEAR ROUND EDGE OF IN IT LY INTO . AGAIN DO . YOU DO WANT TO AIR BUBBLES. EIR 6 SM CUSTARD S OR AN 8 ROUND CAKE . STRAIN CUSTARD THROUGH A CHEESECLOTH LINED SIEVE INTO CONTAINER. DON'T SPLASH OR BUBBLES. BREAK BUBBLES THAT SHOULD RISE TO SURFACE OF CUSTARD. A R CONTAINER INTO OVEN. CONTAINER SHOULD BE ENOUGH TO HOLD CUSTARDS SHOULD OW YOU TO IN TO R WAY UP S OF CUSTARD ES. CUSTARDS INTO R CONTAINER FILL CONTAINER WITH SO THAT IT RES WAY UP CUSTARD CONTAINERS. BE CAREFUL TO SPLASH CUSTARDS WITH . FOR 30 S TEST. A KNIFE INSERTED INTO CENTRE SHOULD COME OUT CLEAN. IF MAK CUSTARD CHECK AFTER 40 S. D CAREFULLY REMOVE FROM CONTAINER OF OW TO . CUSTARD CAN BE UNMOLDED BY DIPP CONTAINER INTO REMOV LIKE A JELLY. TO A CARAMEL A PIECE OF F SAME SIZE AS CUSTARD (TRACE SHAPE WITH TIN). F WELL LY COMPLETELY WITH . UNDER A BRER HAS . REMOVE OW TO . F CRUST ON OF CUSTARD. IF IS D 12 S CRUST WILL MAINLY HAVE FORMED A . . 2 RIPE CAMEMBERTS 1/4 PINT DRY 1/4 POUND ENED CAYENNE COGNAC 6 S FRESH BREADCRUMBS, TOASTED 6 S PED CAREFULLY CRUSTS FROM CHEESES. CHEESES INTO QUARTERS SOAK M IN . REMOVE CHEESES, DRY GENTLY CREAM THOROUGHLY WITH . A LITTLE OF MARINAT LIQUID IF DESIRED. FLAVOUR WITH A LITTLE , CAYENNE BRY. PRESS CHEESE INTO A 5 ROUND FLAN R ON A F LINED TIN. CHILL FIRM. INVERT CHEESE ONTO BREADCRUMBS, REMOVE FLAN R F. COAT OR WITH BEADCRUMBS. ROLL CHEESE IN TO COAT S. IS A ROBERT CARRIER RECIPE VIA IRENE LEVITON. 1/2 3/4 1 1 1 D RIND 2 S FLOUR 1 1/4 1 4 APPLES, PES, PEARS OR APRICOTS LY D 2 S 2 S 2 S CREAM , IN , RIND. SIFT FLOUR, . ALTERNATELY TO WITH . GREASE FLOUR A 9X13 OR 2 PIE PLATES. BATTER INTO (ES). WITH D FRUIT TO A COMPLETE . WITH DRIZZLE WITH . AT 350 S FOR 40-45 S. WITH WHIPPED CREAM. 1/2 1/2 2 S 1 2 S FLOUR 2 S 1/2 1 1 DICED APRICOTS 1/2 RAISINS 1/2 PED ALMONDS 2 S D RIND CREAM . IN S AT A TIME. . SIFT FLOUR, . DRY S ALTERNATELY WITH . FOLD IN FRUIT S. IN A GREASED FLOURED 9X5 LOAF . AT 350 S FOR AN OR UNTTIL IT TESTS D. LET ST 10 S TURN OUT ONTO A TO . LEAVE WRAPPED IN F OR PLASTIC WRAP SLIC. 1 FLOUR 2 S 1/2 SODA 1/4 P MEG 1/4 1 BRAN FLAKES 2 S, EN 1 1/4 1/2 1/2 MASHED BANANA 1/2 BLUEBERRIES (OPTIONAL) 1/2 PED WALS SIFT FLOUR, , SODA, , MEG INTO A . IN BRAN. S, , . LIQUID OVER DRY S BRIEFLY. FRUIT S. BATTER INTO GREASED MUFFIN TINS. AT 400 S FOR 15-20 S. S 12 MUFFINS. 3 S FLOUR 1 DASH PAPRIKA GRINDS MEG 4 S EN 3/4 ED SIFT FLOUR SPICES. S . BATTER IT IS SMOOTH. HOLD OVER OF WITH A PAIR OF SCISSORS SNIP SM AMOUNTS O M TO F INTO . IF IS TOO TO HOLD TOGER A LITTLE FLOUR. TENDER, 5 S. LIFT OUT WITH A SLOTTED , TOSS WITH A LITTLE . CAN BE D AT TIME SO CONTINUE WITH . AS YOU GO. ORS EIR OVER A OF OR IN OVEN. WITH A LITTLE . : 1/4 DIJON 1/2 2 S HY 1 OR : 1/2 CRUSHED 3/4 MARMELADE: 1/2 MARMELADE 2 S 1 PED CELERY (OPTIONAL) 1 PED 1/2 1/2 SAGE 1/4 CELERY 1/4 1/2 BROTH 3 S STALE BREAD CUBES , S IN . BROTH BREAD WITH TO . 2 1/2 POUND INTO SECTIONS 3 S 3 S 1 1/2 S PED S 1 PED 1 1/2 S PED ROOT 1 CUMIN 2 S TURMERIC 1 CORIER 1 PED RED CHILI 1/4 FENNEL 1/2 2 S PED CANNED OR FRESH ES 2 S PED FRESH CORIER 1/2 UNFLAVOURED YOGURT 1 1 PIECES WITH IN A IN . TO A PLATE. S, TO FOR 7-8 S R . TO , CUMIN, TURMERIC, CORIER, CHILI, FENNEL A LITTLE OF FOR A OR SO, R . IN ES, OF FRESH CORIER, YOGURT OF . S THAT HAVE ACCUMULATED IN PLATE AS WELL AS . TO TURN TO COAT PIECES EVENLY. PED CORIER ON , GENTLY FOR 20 S OR IS TENDER. JUST BEFOR , . WITH INDIAN BREAD OR PITA. 6 S FLOUR 2 S CONFECTIRS 4 S A LITTLE EXTRA CONFECTIRS FOR DREDG A SHEET. SIFT FLOUR INTO A . WORK INTO DRY S BY IT IN H SQUEEZ IN FLOUR BINDS. TURN ONTO A FLOURED BOARD. DIVIDE IN 2. SHAPE INTO A CIRCLE 1/2 . GENTLY FLUTE EDGES WITH OF YOUR THUMB. MARK ROUND INTO 6 TO 8 PIECES DO WAY THROUGH. PRICK SURFACE WITH A FORK. ROUNDS ON GREASED SHEET. IN CENTRE OF A 300 OVEN FOR 45 S OR FIRM LIGHT GOLDEN . CAREFULLY REMOVE ON A TO . WHILE TOO DREDGE WITH EXTRA CONFECTIRS . DIVIDE INTO SECTIONS. 4 FRESH MACKEREL 1 PICKL SPICE 1 1/4 PINT 1 SM 1/4 PINT 2 SPLIT MACKEREL REMOVE BACKBS. EIR ROLL FILLET OR LAY FLAT IN A WITH A . WITH S, IN A 300 OVEN FOR 1 . EIR OR . 1/4 PINT 1 POUND P CREME OF TARTAR 4 S DESICCATED COCO 1 GOOD CREAM PINK COLOUR PUT INTO A . HAS DISSOLVED. CREME OF TARTAR. OW STEAM TO FORM WASH S. RES 238-240 S ( B STAGE). COCO CREAM. CLOUDY. INTO A ED TIN. COLOUR DER LIGHT PINK ON . IN SQUARES . 8-10 S STE BEEF 8-10 S STE 1 POUND S 12 S ES 1 FLOUR 2 S SWEET PAPRIKA , FOR 3/4 TO 1 PINT SM CONTAINER YOGT TRIM S INTO CUBES. S. SKIN LY ES. FLOUR, PAPRIKA S IN A PLASTIC BAG. SHAKE IN FLOUR TO COAT WELL. SHAKE . IN . ON A . S ENED. UP BITS IN . , ES MOST OF . TO . FOR 1-2 S OR TENDER. CHECK LEVEL OF LIQUID AS IS A . MORE AS . TENDER CHECK S. EIR WITH YOGT OR IT IN. 4 SHANKS 1 1 1/2 S 1 1/4 FLOUR 2 S 1/2 1 1 PED 1/4 MARJORAM DASH MACE SHANKS IN AMOUNT OF . AMOUNT OF . OVER FOR AN . IN A SM AMOUNT OF FLOUR. ED. TO . GRAVY ENS BUBBLES. IN 1/2 S. FOR TENDER. ON NOODLES OR . 1/2 UNED (SWEET) 3 S 2 S PED SPR S 3 S PED 24 ESCARGOTS 1 1 DRY 1 SNAILS: IF CANNED SNAILS OPEN CAN, LIQUID SNAILS IN A . SOAK IN FOR 2 S. . , , 1 OF IN A . LIQUID TO 1 . STRAIN. RE SNAILS IN LIQUID FOR 3-5 S. , WASH DRY SNAILS. SNAIL : CREAM , IN , TO WITH . THOROUGHLY. TO : PUT A SNAIL INTO SHELL WITH . IN A 425 OVEN FOR 10 S OR ED THROUGH. 1 1 MINUS 2 S SIFTED IC 2 S LIGHT 4 S FLOUR . IN FLOUR WELL WITH HS. CHILL. OVEN TO 300 S. ROLL OUT 1/3 - 1/2 . EIR INTO CIRCLES, MARK INTO SEGMENTS PRICK SURFACE WITH A FORK OR INTO IES . FOR 20-25 S FOR IES. Y SHOULD BE LIGHT . 8 S 10 S FLOUR 4 S CASTOR (CONFECTIRS ) 2 S CORNFLOUR GREASE AN 8 DIAMETER CAKE . CREAM LIGHT FLUFFY. GRADUY FLOUR CORNFLOUR. WELL. IT GETS TOO WORK FLOUR IN WITH YOUR HS. PUSH INTO BOTTOM OF CAKE . IT IN FRIDGE FIRM. WILL SHORTBREAD CRISPER. AT 325 S FOR 45 S OR GOLDEN. TURN IT OUT OF TIN SCORE SURFACE IMMEDIATELY. INTO PIECES ALONG SCORE LINES STORE IN AN AIRTIGHT TIN. 24 SLE GRAHAM WAFERS 1/2 1 1 TIN CONDENSED 1/2 POUND COCO CRUMB GRAHAMS, WITH PRESS INTO BOTTOM OF AN 8X8 GREASED . AT 325 S FOR 10 S. COCO ON CONDENSED OVER. FOR A FURR 20-25 S. ICE WITH FROST. 2 S ED GREEN BEANS 1 CAN WAX BEANS 1 CAN KIDNEY BEANS 1 1 1/2 2 S COARSELY PED 2/3 CANNED BEANS IN S. , , . TO OVER BEANS. . FOR 24 S . RECIPE IS FROM BEULAH, VIA VERA METZ, VIA IRENE. 11 S STE BEEF 5 S KIDNEY 2 1/2 S FLOUR P DRY 1/4 P MACE (OPTIONAL) 1 LY D WORCHESTERSHIRE 1/2 PINT TRIM BEEF INTO S. CUBE KIDNEYS. DRY S IN A PLASTIC BAG COAT S. S, S, IN A . WITH LIQUID. . IN A OVEN TURN OVEN ON AS AS IT WILL GO (USUY 165 - 185 S). IF YOU DO EARLY IN MORN MEAL WILL BE ED BY EVEN. 1/2 POUND LEAN STE BEEF 1/2 POUND STE FOR 1/2 POUND S 1 DESSERT PAPRIKA 1/2 FLOUR 1/8 3/4 CARAWAY SEEDS P MARJORAM 1 PASTE 1/4 1/2 YOGT TRIM INTO CUBES. S S BEGIN TO EN. . ON PAPRIKA FLOUR. R FOR 2 S. TO A . CARAWAY SEEDS, PASTE, MARJORAM . . AT 165 - 185 S DAY. JUST YOGT. 1/2 POUND 1 1 3 S FLOUR 1 CREAM 1 P: 1 LIGHTLY EN 2 S CASTOR 1 PED WALS 1 HEAPED CREAM . . FLOUR ALTERNATELY WITH , CREAM . CHILL . ROLL OUT . INTO CIRCLES REMOVE CENTRES WITH A THIMBLE. BRUSH S WITH EN . OF P S OVER. ON AN UNGREASED SHEET AT 400 DGREES FOR 8 S. 1/2 POUND 3 S FLOUR 1 1 SOUR CREAM 2 S 1 JAM SIFT FLOUR . IN RUB WITH FERTIPS. IN S CREAM. PRESS INTO 3 SMOOTH BS. WRAP CHILL FOR 30 S. ROLL OUT ON LIGHTLY FLOURED BOARD. INTO 3 SQUARES DIVIDE IN INTO TRIANGLES. A LITTLE JAM IN CENTRE ROLL UP FROM WIDE END. CURVE INTO CRESCENTS. ON UNGREASED SHEET, BRUSH S WITH EN OR . DUST WITH . AT 425 S FOR 15 S. 1 BEEF TONGUE 3 S 2 S PED 1 2 S FLOUR 1/2 1/2 2 S 1/2 1/2 1 PED S 1 1/2 S TONGUE (SEE RECIPE 55). . INTO 1/2 S. S IN FOR 5 S. IN FLOUR TILL SMOOTH. KETCHP, WITH 1 1/2 S OR . TO FLOUR S. OVER IT BEGINS TO . , , , S TONGUE. OVER FOR 15 S. CORRECT . 3 S 1/8 CREME TARTAR P 3/4 3/4 PED PECANS OR WALS 1 FILL: 4 S SWEET OR 3 S SWEET 1 SEMI-SWEET 3 S STRONG CEE 1 1 CREAM MERUE SHELL. S FOAMY. CREME OF TARTAR P OF . PEAKS FORM. GRADUY TILL STIFF. FOLD IN S . A 9 PIE . TURN MERUE INTO A SHELL. BUILD EDGES UP 1/2 ABOVE S OF PIE PLATE. AT 300 S FOR 50 S. . FILL. WITH CEE. TILL SMOOTH. . WHIP CREAM TILL STIFF FOLD IN . TURN INTO MERUE SHELL CHILL FOR 2 S. 2 1/4 S FLOUR 1/4 2 S 1/4 POUND 1 2 S EN 1/2 1 SIFT FLOUR, . CREAM , S . DRY S ALTERNATELY WITH . ROLL OUT, WITH A LITTLE EXTRA . AT 400 S FOR 10 S. 1 PACKET SOUP 1 CUBE CONSOMME 1 2 S CHUTNEY SQUIRT WORCHESTERSHIRE SACUE SQUIRT CORNS S OVER IN A . WITH 1 1/2" . ED AT 350 S FOR 1 - 1 1/2 S. DO NEED OR . RECIPE IS FROM MOMMY. 1 POUND LEAN BEEF 1/4 PED S 1/4 DRY BREAD CRUMBS 7 1/2 CAN 1 1 1 1/4 BARBECUE OR MARMELADE (OPTIONAL) S BARBECUE OR MARMELADE ONLY . SHAPE INTO SM LOAVES. AT 450 S FOR 15 S. BRUSH WITH BARBECUE OR MARMELADE ON . FOR 20 S MORE. CAKE: 1/2 1 2 S 1/2 1/2 SODA 1 1/2 S FLOUR P 1 CREAM OF TARTAR COAT: 1 1/2 S 2 1/2 S (JUST OVER 1/4 ) 1 3/4 S 1 1/2 S 2 1/2 S COCOA COCO CAKE: CREAM WELL. S AT A TIME. WELL. SIFT DRY S ALTERNATELY WITH . IN A GREASED 8X8 TIN AT 325 S FOR 25 S. ON A . INTO SQUARES. COAT: WHILE CAKE IS COAT S IN A SM TO . RE . DIP CAKE SQUARES INTO COAT (A MESSY JOB) MAK SURE THAT S ARE WELL COATED. IMMEDIATELY ROLL IN COCO. ON A TO DRIP. 2 S D 1 CELERY 2 S FAT 2 S 2 S D 1 SHIRE 1/2 1/2 1 8 CAN TOBASCO , IN FAT GOLDEN. S WELL. JUST THROUGH. S ENOUGH FOR 4 POUNDS OF RIBS. 5 S FLOUR SCANT 1/2 BIG P 4 S CHILLED IN 1/2 PIECES 4 TO 4 1/2 S IN A RUB , FLOUR, TOGER IT RESEMBLES OATS. TO FORM A MASS ONLY LAST IF NEEDED. IT SHOULD HOLD TOGER BE STICKY. ON A LIGHTLY FLOURED BOARD HEEL OF YOUR H BY SMEER EDGE OF ALONG BOARD. FORM AGAIN INTO A ROUGH B, LIGHTLY WITH FLOUR, WRAP IN WAX FOR AN . SHOULD BE FIRM CONGEALED. TO ROLL OUT : LIGHTLY FLOUR A BOARD. KNEAD INTO A CIRCLE. IF TOO HARD WITH A ROLL PIN ENED. ROLL BY LIFT TURN FLOUR AS REQUIRED IS 1/8 . IT SHOULD BE 2 ES R THAN TIN YOU ARE . TIN, FLAN R, QUICHE . PICK UP ON ROLL PIN UNROLL OVER TIN. LIFT EDGES FIT INTO TIN TAK CARE TO STRETCH OR TEAR . S SLIGHTLY ER BY PUSH A LITTLE EXTRA S. ROLL PIN OVER EDGE TO TRIM . WITH YOUR THUMBS PUSH 1/8 ABOVE RIM. BACK OF A KNIFE TO A DECORATIVE EDGE. PRICK BOTTOM AT 1/2 INTERVALS WITH A FORK. LINE WITH ED F OR WEIGHT WITH , BEANS OR WEIGHTS. AT 400 S ON . AFTER 10 S REMOVE , PRICK BOTTOM AGAIN FOR 4 S FOR A PARTIY ED SHELL, 10 S FOR A FULLY ED SHELL. REMOVE FROM OVEN, UNMOLD ON A . IF SHELL LOOKS FRAGILE ONLY UNMOLD FIL IS ED. 4 S BACON 1 1/2 PINTS 2 S, 2 S 3/4 PINT CREAM 1/2 P P MEG 1 BACON IN SM PIECES. FOR 5 S. RINSE, PAT DRY LIGHTLY. PRESS INTO QUICHE SHELL. S, CREAM S. INTO SHELL. DOT WITH . AT OF 375 OVEN FOR 30 S QUICHE IS PUFFED . 1 PED S 2 S 2 POUNDS RIPE ES 1 CRUSHED 1/2 , OR 1/2 1/8 1 , 3 S 8 ANCHOVY FILLETS PED 3 S (FROM ANCHOVIES) 3 S PASTE 3 S PED 1 PAPRIKA P CAYENNE 12 STD S 1 D PARMESAN OR SWISS CHEESE 1 TABEL OIVE 8 PARTIY D QUICHE SHELL S IN AMOUNT OF . , SEED ES. WITH S TO . FOR 5 S. SHAK TO EVAPORATE S FOR 5 S. RE SHOULD BE ALMOST NO . , S, ANCHOVIES, PASTE, S. FOLD IN . INTO SHELL. WITH S CHEESE. ON LAST AMOUNT OF . AT 375 S FOR 30 S OR PUFFED ED. 1/2 PINT 3 S 1 1/8 P MEG 4 S FLOUR SIFTED 4 S DESERT PUFFS: TO A P, 1 1 , , S LY HAS . REMOVE FROM FLOUR. VIGOROUSLY WITH A TO WELL. OVER FOR 2 S S OF , FORMS A MASS STARTS TO FILM BOTTOM OF . REMOVE FROM . A WELL IN CENTRE. S AT A TIME WELL. OVEN TO 425 S. 2 SHEETS. SM PUFFS: 1 DIAMETER BY 1/2 MOUNDS, 2 ES APART ON SHEET. R PUFFS: 2 ES ROUND BY 1 , 2 ES APART. . BRUSH PUFF S. AVOID DRIPP ONTO SHEET. SM PUFFS FOR 20 S. REMOVE, SLIT TO TURNED OVEN FOR 10 S WITH DOOR AJAR. PUFFS FOR 20 S AT 425 AT 375 FOR 15 S. REMOVE, 1 SLITS TO TURNED OVEN FOR 10 S WITH DOOR AJAR. REMOVE DAMP BY SCRAP WITH A . 1 1/2 POUNDS LY D S 1 1/2 S 1 1 1/4 1 1/2 S FLOUR 3 1/4 PINTS BEEF BOUILLON 1/4 PINT DRY OR VERMOUTH , 3 S COGNAC 12 S FRENCH BREAD 3/4 TO 1 D SWISS OR PARMESAN CHEESE S LY IN FOR 15 S. OVER FOR 30 S OR GOLD. . ON FLOUR FOR 3 S. BOUILLON TO . REMOVE S FROM IN LIQUID. TO . PARTIY ED FOR 40 S. AT POINT IT CAN BE LEFT TO . BREAD CROUTONS. S ON A SHEET IN A ED 325 OVEN FOR 30 S. AFTER 15 S DRIZZLE WITH , RUB WITH TURN OVER. TO ON . RE SOUP TO . LADLE INTO INDIVIDUAL ES, WITH A CROUTON, ON D CHEESE BR CHEESE IS BUBBL. 3 POUNDS LOBSTER 1/2 3 S 1 SM PED 6 SHOTS PED 1 CRUSHED 6 RIPE ES, ED, SEEDED PED 3 S 1 FRESH OR 1 , TARRAGON 1 1/2 S 1/2 1 1/2 S OR DRY VERMOUTH 3 S PUREE WASH LOBSTER(S) WELL. WITH A SHARP KNIFE TAIL INTO SECTIONS. IF WHOLE LOBSTERS BODY IN . SAVE CORAL LIVER, IF , FOR LATER. . LOBSTER PIECES TURN RED. REMOVE TO A PLATE. OF S SHOTS. , ES, HERBS. LOBSTER PIECES FOR 20 S. TAKE CARE THAT IT DOES DRY OUT. IF . PUREE, TO . IF RE WAS CORAL OR LIVER IT AT STAGE. WITH PLAIN . CRUST: 3/4 GRAHAM CER CRUMBS 1/4 1/2 ALMONDS 3 S P: 1/2 2 S 1/3 WHOLE ALMONDS CAKE: 2X8 PACKAGES PHILDELPHIS CREAM CHEESE 2/3 3 S AT ROOM 1/2 ALMONDS 1/2 ALMOND ESSENCE 1/8 P: 1 SOUR CREAM 1 3 S TO CRUST: CRUST S TOGER PRESS ON BOTTOM 1 UP S OF AN 8 SPRFORM . TO PRALINE: IN A BOTTOMED . OVER . TO DISSOLVE . WITH STEAM FORMS ASHES CRYSTALS ON S OF . RAISE IS AMBER. WHILE IS BE D A SHEET. IS AMBER THROW IN S JUST TO COAT WITH . IMMEDIATELY ONTO SHEET. IN A PULSE PIECES ARE NO BIGGER THAN A PEA. IF D BY H TEA TOWELS ROLL WITH A ROLL PIN RIGHT SIZE. STORE IN A ED JAR IN FRIDGE. CAN BE D WELL IN ADVANCE. TO CAKE: CHEESE FLUFFY. GRADUY IN . S AT A TIME. SURE IS WELL EN IN NEXT. SMOOTH. IN ALMONDS, ALMOND EXTRACT . INTO CRUST. AT 350 S IN OF OVEN FOR 45 S. TO P: WHILE CAKE IS SOUR CREAM, . AFTER CAKE HAS D FOR 45 S REMOVE FROM OVEN ON SOUR CREAM P. BACK INTO OVEN FOR 10 S. REMOVE FROM OVEN ON A . IN FRIDGE. CAKE SHOULD BE MADE AT 24 S YOU WANT TO IT SO THAT IT CAN MATURE. IT MAY BE MADE AS LONG AS A WEEK IN ADVANCE OR YOU MAY FREEZE IT. TO : IF FROZEN OW TO DEFROST. REMOVE FROM SPRFROM ON A PLATE. WITH PRALINE. : OF CAKE MAY C IN . SIMPLY WITH PRALINE. : ABOVE S WILL A CAKE FOR 8-10 PEOPLE. TO A CAKE FOR 20 CHANGE RECIPE AS FOLS. CRUST: DOUBLE S PRALINE: AS IS. SHOULD BE SUFFICIENT CAKE: DOUBLE REDEINTS P: DOUBLE S IN A 10 SPRFORM . AT 325 S FOR AN A QUARTER FOR AMOUNT FOR 25 S WITH P. CRUST: 3/4 GRAHAM CER CRUMBS 1/4 1/2 ALMONDS 3 S PRALINE: 1/2 2 S 1/3 WHOLE ALMONDS CAKE: 2X8 PACKAGES PHILELPHIA CREAM CHEESE 2/3 3 S AT ROOM 1/2 ALMONDS 1/2 ALMOND ESSENCE 1/8 P: 1 SOUR CREAM 1 3 S TO CRUST: CRUST S TOGER PRESS ON BOTTOM 1 UP S OF AN 8 SPRFORM . TO PRALINE: IN A BOTTOMED . OVER . TO DISSOLVE . WITH STEAM FORMS WASHES CRYSTALS ON S OF . RAISE IS AMBER. WHILE IS BE D A SHEET. IS AMBER THROW IN S JUST TO COAT WITH . IMMEDIATELY ONTO SHEET. IN A PULSE PIECES ARE NO BIGGER THAN A PEA. IF D BY H TEA TOWELS ROLL WITH A ROLL PIN RIGHT SIZE. STORE IN A ED JAR IN FRIDGE. CAN BE D WELL IN ADVANCE. TO CAKE: CHEESE FLUFFY. GRADUY IN . S AT A TIME. SURE IS WELL EN IN NEXT. SMOOTH. IN ALMONDS, ALMOND EXTRACT . INTO CRUST. AT 350 S IN OF OVEN FOR 45 S. TO P: WHILE CAKE IS SOUR CREAM, . AFTER CAKE HAS D FOR 45 S REMOVE FROM OVEN ON SOUR CREAM P. BACK INTO OVEN FOR 10 S. REMOVE FROM OVEN ON A . IN FRIDGE. CAKE SHOULD BE MADE AT 24 S YOU WANT TO IT SO THAT IT CAN MATURE. IT MAY BE MADE AS LONG AS A WEEK IN ADVANCE OR YOU MAY FREEZE IT. TO : IF FROZEN OW TO DEFROST. REMOVE FROM SPRFROM ON A PLATE. WITH PRALINE. : OF CAKE MAY C IN . SIMPLY WITH PRALINE. : ABOVE S WILL A CAKE FOR 8-10 PEOPLE. TO A CAKE FOR 20 CHANGE RECIPE AS FOLS. CRUST: DOUBLE S PRALINE: AS IS. SHOULD BE SUFFICIENT CAKE: DOUBLE REDEINTS P: DOUBLE S IN A 10 SPRFORM . AT 325 S FOR AN A QUARTER FOR AMOUNT FOR 25 S WITH P. 1 8 PACKAGE CREAM CHEESE 1 6 CAN CRAB (OR SHRIMP) 2 S PED 1 1/2 CREAM STYLE HORSERA 1/4 DASH 1/2 PINT SOUR CREAM 1/3 D ALMONDS S ( S). WELL ED. INTO AN 8 PIE . S ON . AT 375 S FOR 15 S. WITH CERS. 1 1/2 POUNDS SM PICKL S 1/2 POUND CANNED ANCHOVIES ( 6 FLAT TINS) 3 TINS TUNA 1 PINT STUFFED S 1 PINT S 1 QUART 1 WHOLE S 3 S 1 CAULIF 2 CARROTS 1 POUND GREEN S 3 CUCUMBERS 3/4 PINT 3 S FLOUR 1 SM BUNCH CELERY 2 TINS PASTE S IN CHUNKS PLAC TYPE IN A . WITH OW TO ST . TYPE IN ITS OWN TENDER. WELL. DISSOLVE PASTE, FLOUR IN . , S ANCHOVIES. IN A FOR 10 S ON . SO THAT IT DOES STICK. S TO A R JUST ENOUGH TO VEG WITH . PACK WHILE IT IS INTO STERILIZED JARS. INVERT JARS Y ARE SO THAT NO AIR CAN ENTER. IN A . RECIPE COMES FROM ANNA-MARIA SCOTTI. 1/3 1 2 EGS 1/2 SIFTED FLOUR 1/3 COCOA 1/8 1 3/4 PED S CREAM WELL. S/ WELL. IN FLOUR, COCOA . . LY IN A GREASED 10X15 OR JELLY ROLL . WITH PED S. AT 400 S FOR 15 S. INTO 2 SQUARES WHILE . REMOVE FROM . S 40 SQUARES. 1/2 COCOA 1 1/4 S 1/8 1 1/4 S 1/2 COCOA, IN A . . WELL. OVER . TO A FOR1 R . REMOVE FROM . . . STORE IN FRIDGE. S 2 S. : 2 S TO 1 GLASS . SHAKE: 2 S 1 GLASS 1 SCOOP ICECREAM 2 S D 1 1/3 S CONDENSED 2 S SHREDDED COCO P 1 . CONDENSED , COCO, . DROP BY FULS 2-3 ES APART ON A GREASED TRAY. AT 350 S FOR 15 S. 1 SLITS TO TURNED OVEN FOR 10 S WITH DOOR AJAR. IF CENTRES ARE STILL DAMP REMOVE BY SCRAP WITH A OR SM FORK. SE FREEZE WELL. 1 1/2 POUNDS LY D S 1 1/2 S 1 1 1/4 1 1/2 S FLOUR 3 1/4 PINTS BEEF BOUILLON 1/4 PINT DRY OR VERMOUTH , 3 S COGNAC 12 S FRENCH BREAD 3/4 TO 1 D SWISS OR PARMESAN CHEESE S LY IN FOR 15 S. OVER FOR 30 S OR GOLD. . ON FLOUR FOR 3 S. BOUILLON TO . REMOVE S FROM IN LIQUID. TO . PARTIY ED FOR 40 S. AT POINT IT CAN BE LEFT TO . BREAD CROUTONS. S ON A SHEET IN A ED 325 OVEN FOR 30 S. AFTER 15 S DRIZZLE WITH , RUB WITH TURN OVER. TO ON . RE SOUP TO . LADLE INTO INDIVIDUAL ES, WITH A CROUTON, ON D CHEESE BR CHEESE IS BUBBL. 4 S BACON 1 1/2 PINTS 2 S,  2INDONESIAN CHICKEN BESEGNEK :->LAMB WITH MUSTARD, AGNEAU ALA MOUTARDE (1) CUdMAYONNAISE BY HAND - SALAD DRESSING RCONDENSED MILK FUDGE - CANDIES 7 HUNTERS CHICKEN WINGS `TANGY PORK CHOPS eMONKEY GLAND STEAK iTOMATO SOUP YEAR-ROUND >  n& CHOCOLATE DEVIL'S FOOD CAKE (1) zE  BOUDOIR BISCUIT (LADY FINGERS) - COLD DESERT = MARINATED POT ROAST OF BEEF  BEEF STEAK TERIYAKI (1) MAYONNAISE IN FOODPROCESSOR - SALAD DRESSING JHOLLANDAISE SAUCE BAKLAVA - PASTRIES TOMATO & GARLIC SAUCE ITALIAN (1) CVEAL SHANKS BRAISED - OSSO BUCO "AVOCADO CREAM SOUP &WCRISP FRIED SMELTS - FISH )LAMB - LEG ROAST WITH HONEY ,qDEVILLED BEEF BONES 0GRAVLAKS MARINATED SALMON - HORSD'OEUVRE 4OXTAIL WITH HERBS L&ASPARAGUS CREAM SOUP ae?AVOCADO MOUSSE (1) - HORSD'OEUVRE .BROCCOLI SALAD PLAMB AND CASHEW NUT CURRY O5SKEWERED SPICED BEEF HEART WITH CHILI SAUCE q+CHICKEN CURRY +LOBSTER A L'AMERICAINE !H FETTUCINE ALFREDO - PASTA !TOMATO & GARLIC SAUCE ITALIAN (2) [q"CHICKEN CACCIATORE (1) >v#PORK CHOPS BRAISED / $MUSHROOM SALAD Jp%TOMATO SALAD }p&ZABAGLIONE - HOT DESERT & x'ASPARAGUS - VEGETABLE }X(ASPARAGUS VINAIGRETTE "MIMOSA" - HORSD'OEUVRE )CHOCOLATE TRUFFLES (1) - CANDIES E**PEACHES IN SHERRY - COLD DESERT f!+LEMON CREAM - COLD DESERT (,ORANGE SOUFFLE (1) - COLD DESERT >  .MEAT LOAF POT ROASTED - BEEF ^0/VEAL PAPRIKAS W0MEAT LOAF OVEN BAKED - BEEF 'P1MARINATED TOMATOES WITH PASTA g2HUNGARIAN GOULASH j^3WINE JELLY - COLD DESERT 4ANTIPASTO - ITALIAN HORSD'OEUVRE z>5GINGER BEER AUNTY NITA - DRINKS J6SWEET AND SOUR RIB BASTING SAUCE ݋7BEEF TONGUE IN MUSTARD SAUCE =28VEAL SCALLOPINI CAPRI 9CHEESE SAUCE (1) 1:BRANDY SNAPS (1) - COOKIES J;ZUCCHINI/BROCCOLI/SPINACH SOUP Ki  JZ,>ORANGE SOUFFLE (2) - COLD DESERT ?PEARS IN RED WINE - DESERT Ƃ@DEVILLED ALMONDS - SAVORIES ADANISH HERRING - FISH HORSD'OEUVRE ǿBFISH WITH MUSHROOMS - FISH CTUNA CASSEROLE - ITALIAN 2DPORK CHOPS WITH PINEAPPLE (1) 0EMEAT LOAF - BEEF ʽFCHICKEN DIVAN, WITH BROCCOLI (1) ?pGLAMB STEW SAUCES }HSWEETCORN FRITTERS - VEGETABLES >  "JCREME AU CHOCOLAT - CHOCOLATE COLD DESERT $GKGRENADILLA & GUAVA - COLD DESERT %LCOFFEE CREAM - COLD DESERT (MLEMON MOUSSE - COLD DESERT +LNCHOCOLATE MOUSSE, SIMPLE - COLD DESERT ,6zOMARSHMALLOW PUDDING - COLD DESERT -аPCOFFEE CREAM (EASY) - COLD DESERT /QSALMON BOATS - HORSD'OEUVRES 2RMUSHROOM VOL AU VENT FILLING - HORSD'OEUVRE 5rSMOCK CRAY FISH - HORSD'OEUVRE 7mTMINIATURE FISH CRESCENTS - HORSD'OEUVRES DUUFRIANDESE - CANDIES DVPICKLED EGGS - SAVORIES :dWCHIP DIPS - SAVORIES <XCHEESE STRAWS - HORSD'OEUVRE SAVORIES >  %b@ZCHOCOLATE SOUFFLE - COLD DESERT R[YORKSHIRE PUDDING TY\MACARONI MOZZARELLA CHEESE CASSEROLE Xwȃ]MACARONI CHEESE CASSEROLE N^PASTA - NOODLES R2_RAVIOLI, CHICKEN FILLING - PASTA [`CHOCOLATE MOUSSE - COLD DESERT ]kaMUSHROOMS A LA GRECQUE (1) - HORSD'OEUVRE ^WbCUCUMBER AND CHIVE SALAD >  >  `'eESCARGOTS, SNAILS (1) - HORSD'OEUVRE efSTRAWBERRY CREPES - COLD DESERT igAPPLE CRUMBLE (1) - HOT DESERT kchCHOCOLATE BROWNIES - SQUARES =iTOURTIERE - PORK PIE FROM QUEBEC msXjHAM GLAZES (1) n6kCHOCOLATE BROWNIES, QUICK ONE PAN - SQUARES p lSOUR MILK DEVIL'S FOOD CHOCOLATE CAKE >  r.jnPINEAPPLE PUDDING - COLD DESERT [[BoPINEAPPLE CREAM PIE sfpCOFFEE WHISK - COLD DESERT tqPORK CHOP SUPPER v&$rSTRAWBERRY PUDDING - COLD DESERT w^sLEMON LIME JUICE - DRINKS BtINDIAN CASHEWS - SAVORIES yZuSCONES, CHEESE - PASTRIES zXuvSCONES, QUICK - PASTRIES {wMOUSSELINE AU CHOCOLAT - CHOCOLATE DESERT !xSTUFFED MUSHROOMS - VEGETABLE ayCHICKEN KIEV (1) bzLAMB, ROAST LEG B{CAESAR SALAD >  y}CREME PATISSIERE, PASTRY CREAM ~CREPES - SAVORIES, HORSD'OEUVRE, DESERT اGRAPEFRUIT SHERBET - DESERT, BETWEEN COURSES GPATE BRISEE IN FOODPROCESSOR - PASTRY EPRALIN NUT BRITTLE - CANDIES DbCHICKEN OR BEEF CASSEROLE "|TRIFLE - COLD DESERT &NCRUNCHIES (1) - SQUARES 'DREAM CAKE )BPINEAPPLE FILLING - CAKE FROSTING *:‡CHICKEN AND PINEAPPLE *dˆALMOND COOKIES +‰SPARERIBS IN BLACK BEAN SAUCE - YBAVOCADO MOUSSE (2) - HORSD'OEUVRE 6{BMUSHROOMS MARINATI - HORSD'OEUVRE .ΤLASAGNE PASTICCIATE - PASTA CASSEROLE 1BFETTUCINE AL BURRO - PASTA 3;ŽTORTELLINI, CHICKEN & PASTA RINGS 4PORK CHOPS IN WHITE WINE - ITALIAN 7 =CASSATA ALLA SICILIANA - COLD DESERT CAKE :{,BPESCHE RIPIENE - ITALIAN PEACH DESERT ;yMEATBALLS, ITALIAN POLPETTE ALLA CASALINGA = CENCI ALLA FIORENTINA - PASTRIES >CHICKEN, PROSCUITTO & CHEESE ?@•VEAL SCALLOPS, PROSCUITTO AND CHEESE @RAVIOLI, CHEESE FILLING - PASTA DSRAVIOLI, MEAT FILLING - PASTA ECRICE, RISOTTO ALLA MILANESE - VEGETABLE AbBAGNA CAUDA - HORSD'OEUVRE BtlPIZZA G99CHOCOLATE FUDGE CAKE - SOSLBERGS HhCTOMATO ASPIC - JELLIED SALAD JCHEESE SAUCE (2) S僞CHEESE SCOTCH EGGS - HORSD'OEUVRE SAVORIES KuPTUNA & OLIVE QUICHE - HORSD'OEUVRE LCSOUR CREAM APPLE PIE NeUCLAMB WITH MUSTARD, GIGOT ALA MOUTARDE (2) O(âNUT BUTTER BALLS - COOKIES ^GINGER SNAP COOKIES PGUMDROP COOKIES QWALNUT LOGS - COOKIES R?NEAPOLITAN COOKIES TӃWALNUT BARS - SQUARES U  z1dCSHORTBREAD (2) - COOKIES zSHORTBREAD (3) - COOKIES |CCOCONUT SQUARES (1) |ɄPICNIC SALAD QMEAT LOAVES, BEEF SMALL }oCSTEAK & KIDNEY CASSEROLE ~wAGOULASH (2) - BEEF & VEAL CASSEROLE u0CINNAMON NUT RINGS - COOKIES SUGAR COOKIES (2) 4SOUR CREAM JAM CRESCENTS - COOKIES hBEEF TONGUE WITH OLIVES   PATE BRISEE BY HAND - PASTRY L"QUICHE LORRAINE BQUICHE ALA TOMATE NICOISE P"PATE A CHOUX, CREAM PUFF PASTRY ALMOND PRALINE CHEESECAKE - CAKE 9HOT CRABMEAT HORSD'OEUVRE rnbCOCOA CRISPIES - COOKIES CHOCOLATE SYRUP - DRINKS 0BQUICK MACAROONS - COOKIES =& :THE COCO COOKBOOK&<:WRITTEN BY NORMAN MANCHEVSKY&^:COPYRIGHT 1983 COMPUTERWARE&|(:LAST WORK 12/08/86 - NM&2:&<2000:4:4:A(11)&=X07:C:X,C:X:13,63&> 0,16,32,48,32,16,0,0&?0,0:40:1:3,0&@5'A "WIDTH= (32, 40 or 80)";WI:WI'/F150,41::FOR 1200 BAUD'KPWS65 :PRINTER WIDTH+1'UZHD13'tdHS58 :# OF PRINTED LINES'nES66 :LINES PER PAGE'x2570::SPEEDUP POKE IF COCO-3'WI(&HE7): WI0 WI32 : HD21: WI1 WI40 : WI80(A(&H1B)256(&H1C)8(T$(45,"-"):KT$(45,"-"):FI(&H1B)256(&H1C)3:L(FI2)256(FI1):STFIL:I011:A(I)FI((ST(2I))256(ST1(2I))):I:0A(0):1A(1):2A(2):3A(3):4A(4)) 5A(5):6A(6):7A(7):8A(8):9A(9))ILEA(11):REFLA(11)1:KTA(11)2:AD(KT$):KT,(AD256))W KT2,WI)KT1,(AD(AD256)256):RO$(190),RD$(20),ST(270):X0((T$)):A:2560:"D",#1,"INDEX",51:#1,5ND$,1IN$,45IT$:"D",#2,"RECIPES",16:#2,16RO$:2570*ȹ0A(10)::GOSUB4590*;ҁ220:ST1:EN1:IN0:RN0:850*ZF1:RN0:870:NRST:NLEN+#LC0:FL0:KW0:RF0:SB0: RE,0:CC1:NM0::AA$"***** COCO COOKBOOK VER 3.0 ****":XX0:YY0:2480:AA$"COPYRIGHT(C) 1983 - COMPUTERWARE":XX0:YY1:2480:AA$"VALID OPTIONS - ":YY3:XX0: 2480+nAA$(13,"-"):XX0:YY4:2480:AA$"A - ADD RECIPE":XX10:YY5:2480+}NR1280+AA$"C - CHANGE RECIPE":YY6:XX10:2480,}AA$"T - CHANGE TITLE":YY7:XX10:2480:AA$"D - DELETE RECIPE":YY8:XX10:2480:AA$"F - FIND RECIPE":YY9:XX10:2480:AA$"L - LIST RECIPES":YY10:XX10:2480:AA$"K - COPY RECIPE":YY11:XX10:2480-AA$"N - NEW DISKETTE":YY12:XX10:2480:AA$"E - END PROGRAM":YY13:XX10:2480:AA$"ENTER DESIRED OPTION":YY15:XX0:2480:A4(500):A651200:230-" A78 2560:::AA$"CHANGE DISKETTE":XX0:YY8:2480:460::"D",#1,"INDEX",51:#1,5ND$,1IN$,45IT$:"D",#2,"RECIPES",16:#2,16RO$:2570:220-,A69340.6:AA$"OK TO END PROGRAM - Y/N?":YY3:XX0:2480:A4(120).@A89230.TJ:AA$"END OF RECIPE PROGRAM":YY6:XX0:2480:.cTNR1230.z^A671600:230.hA68470:230.rA701250.| A75 2020.A761890.A841810/A42430::AA$(32,"*"):YY3:XX0:2480:AA$"DO YOU WANT TO INITIALIZE A NEW":XX0:YY4:2480:AA$"RECIPE DISKETTE? - Y/N":XX0:YY5:2480:AA$(32,"*"):XX0:YY6:2480:A4(223)/A89 ST1:EN1:IN0:RN0:850:220 :230/AA$"INVALID OPTION":XX0:WI32 YY12 : YY1702480:450:2300>…KW2 : SF1 @352,"BUFFER IS FULL"0~AA$"PRESS ANY KEY TO CONTINUE":YY13: WI32 465 : YY190XX0:2480:WI32 A4(505): : A4(633):0FL1:530:RN999999590:2300RNNR2301ꁦ 870:INRN 5201hT$IT$:K128:DV0:WWI1:HHD:610:AA$"OK TO DELETE - Y/N":YY8:XX0:2480:A4(274):A891IN0:ST0:EN0:T$"":850:AA$"DELETED":YY10:XX0:2480:4501AA$"RECIPE NOT ON FILE":YY8:XX0:2480:4502cRN999999::AA$"ENTER RECIPE NUMBER":YY3:XX0:2480: FL0 540 : AA$"PRESS ENTER FOR KEYWORD SEARCH":YY4:XX0:24802rFL1FL02&AA$"":YY6:XX0:2480: RN: RN0 FL0 57020RN0RN999999:2: F3 6002D RN0 RNNR INRN:3gNAA$"INVALID RECIPE NUMBER - ":YY8:XX0:2480:AA$"VALID NUMBERS ARE 1 TO ":YY11:XX0:2480:NR1:IN888888:450:3X RN0 RNMR RNIN:F1: : 5903bPL0:AA$T$:690:3lJ1:Z6(0): KST EN:2560:#2,K:2570:Z6((RO$)):K:Z6(1):RF16404vLE,240:J7((RD$(1))):4=LE,16:J7((RO$(1))):4S2ST:E2STJ1:ST$T$:SNIN: KS2 E2:RO$RO$(KST1):2560:#2,K:2570:K:ENK1:850:FL96804FL04NRNR14NLEN1:T$" ":IN0:RN0:STNR:ENNL:850:56BB$AA$:AA$"":YY(K32):XXK(YY32):2480:LCYY1:AA$BB$5I(AA$)08405`ƅ(AA$)WCC8005~Ѕ(AA$,WCC1,1)" "8205ڀIIWCC11:A$(AA$,II,1):A$" "A$","A$"-"A$"/"7705II:CC17605PL1:900:NM:7105IIWCC6C$(AA$,II):900:NM6. 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'ȁ'ā' '1 '' ' 'Z' \h &`& l \m94P= 5  ' i'? '+`_'m ?'m &`-`9@,@9 .m %no  <  ,:m 9l 9o ~o 40'+) ঠZ& 509m &8 > &mm &"m &o  8 l  Ư 4po Io ~& t9o n9m h+m 'o Z9 S9m O+m '9 =9459 @'!? ''`_'9? ''m m +lm ]/94! -m'o5m9ֆ`.94pooo 'C''\'I9.0-c- C'7D'qX'΁I'فL'yH' m*.jm. m.' '\'mjYmU.jm+q m.QDj0m,.Am.9,<q m+&m?+/eC0 =x#mn. ( '$' _'ԁ\'6 mI&?? m3+m?+ m. m. m+m&=lml4dWRITE`BACK`RECORD`mYoN5TY&JlC>o ' ' o!q#*Z&9'Q+:& ''쌆!0 &3E3Jm@'@*@AJ+m* @m* $o 9myv' m9m& m9'[$@" &oo904PA3B?G # 4=35' A@'#A`'&2bBD5@A' 5P BJ'1?* 4pXmTo40AHEB"_'mj-)(,O_50~\-o o 50~9 ' 9 '9ADABOUALALLOANAVOCADASPARAGUASIDANADJUSALUMINUANOTHEARRANGBAKBAKINBASTBEABEFORBROWBRINBLENBASTINBASIBABETWEEBLACBOIBOWBUTTEBUCASSEROLCHOCOLATCHOCINNAMOCLOVCOLCOMBINCONSTANTLCOOCOVECHICKECOOCUCUCURRDECORATDEGREDOUGDRAIDRIEDEEDISDOWEACEGEXCEPEXCESFINELFIRSFEFRFOOGINGEGRATGROUNGRILGARLIHOUHEAVHEAHALHOHIGINGREDIENININCINCHEJUICKEEKETCHULAYELEASLILUKEWARLOWELEAVELAMLARGLEALEMOLOMARINADMARINATMEAMEDIUMELTEMELMIDDLMILMINUTMIXTURMIMODERATMUSTARMUSHROOMAKMOTONECESSARNUNOTNOOCCASIONALLOLIVOIONIOOVERNIGHOFOFTEONOREGANOUNCPARSLEPASTRPINEAPPLPLACPOWDEPOTATPREHEAPREPARPREVENPROCESSOPROCESPAPAPEPEEPEPPEPLATTEPORPOPOUQUICKLREDUCREFRIGERATREFRIGERATOREMAIREPEAREPLACROASRESERVRACREADRESRETURRICREMAININSESERVINSEPERATSALSAUCEPASAUCSAUTSCRAPSEASOSECONSERVSLOSEVERASHARINSHALLOSHELSPOOSHERRSTEESIDSIMMESKEWESKILLESTOCSLICSOFSOYSPREASPRINKLSTAINLESSTEASTISTOVSTREASUGASYRUTABLESPOOTEASPOOTASTTEMPERATURTHETHTHICTHITHITHYMTOMATTOTRANSFETWUNCOVEUNTIUSUSINVANILLVEAVEGETABLVERVINEGAWARWHEWHISWHITWINWINWORCESTEWATEWOODEYOL2  (` (` 2 #70K2MZZSTEWAT~&~"~L1e⧍ߧ0130ſr9aNEGAWARWHEWHISWHITWINWINWORCESTEWATEWOODEYOL2  (` D& :THE COCO COOKBOOK&4 :BY NORMAN MANCHEVSKY&P:(C) 1983 COMPUTERWARE&n:LAST WORK 12/08/86 - NM&u:& 12000: &H19B,&H82: &H19C,&HB9& 58: 166&WS65 :PRINTER WIDTH+1&HS58 :# OF PRINTED LINES'6 (&HE7)0 WI32:HD13 : (&HE7)1 WI40:HD21 : WI80:HD21'QES66 :LINES PER PAGE'ZSK1'FI(&H1B)256(&H1C)3:L(FI2)256(FI1):STFIL:A(1)FI((ST2))256(ST3):A(4)FI((ST4))256(ST5):1A(1):4A(4):T$(269)( :AA$"***** RECIPE FILE PROGRAM ******":XX0:YY0: 148:AA$"***** INDEX BEING ACCESSED *****":XX0:YY5:148:164:"D",#1,"INDEX",51:#1,5ND$,1IN$,45IT$:166:RN0:94:NOST1:I1NO:RNI:94("ZZ$:ZZ$""36:(ZZ$)1258) $ RNIN SKSK1:40)/&T$(I)T$(45(T$)," ")(I))(I:CC1:NM0:AA$" ***** SORT IN PROGRESS *****":XX0:YY7:148:A1((T$(0)))::AA$" ********* SORT ENDED *********":XX0:YY9:148:K0)* 134**,DV2AA$" ******** ALPHABETIC LIST OF RECIPES *********":64:PL3:98*d.:I0NOSK:RN$(T$(I),(T$(I))45):(RN$)056*0(RN$)3RN$" "RN$:48*2AA$(T$(I),45)" "RN$:64:CC154*4PL1:98*6NM58*8I:#DV,(12);+:60:164::50,32717:"COOK3"+f4^0O4'*EE$4BGmE&2a )'2a Z&5#BGGBEħEE3Ea0a&2c&2b94@O5@~`ĭ& ĭ' " '&~ `9180 : XX,YY: " ";: XX,YY2AA$: AA$"" 180 : 1742A(AA$):>4^0O4'*EE$4BGmE&2a )'2a Z&5#BGGBEħEE3Ea0a&2* "COOKBOOK"302KJ:AA$"END OF RECIPE PROGRAM":YY6:XX0:2480:2ZTNR12302q^A671600:2302hA68470:2302rA7012502| A75 20202A7618902A8418103A42430::AA$(32,"*"):YY3:XX0:2480:AA$"D80)";WI:WI+&F150,41::FOR 1200 BAUD+BPWS65 :PRINTER WIDTH+1+LZHD13+kdHS58 :# OF PRINTED LINES+nES66 :LINES PER PAGE+x2570::SPEEDUP POKE IF COCO-3+WI(&HE7): WI0 WI32 : HD21: WI1 WI40 : WI80,A(&H1B)256(&H1C)8,T$(45,"-"):KT$(45,"-"):FI(&H1B)256(&H1C)3:L(FI2)256(FI1):STFIL:I011:A(I)FI((ST(2I))256(ST1(2I))):I:0A(0):1A(1):2A(2):3A(3):4A(4)-5A(5):6A(6):7A(7):8A(8):9A(9)-@LEA(11):REFLA(11)1:KTA(11)2:AD(KT$):KT,(AD256)-N KT2,WI-KT1,(AD(AD256)256):RO$(190),RD$(20),ST(270):X0((T$)):A:2560:"D",#1,"INDEX",51:#1,5ND$,1IN$,45IT$:"D",#2,"RECIPES",16:#2,16RO$:2570.ȹ0A(10)::GOSUB4590.2ҁ220:ST1:EN1:IN0:RN0:850.QF1:RN0:870:NRST:NLEN/LC0:FL0:KW0:RF0:SB0: RE,0:CC1:NM0::AA$"***** COCO COOKBOOK VER 3.0 ****":XX0:YY0:2480:AA$"COPYRIGHT(C) 1983 - COMPUTERWARE":XX0:YY1:2480:AA$"VALID OPTIONS - ":YY3:XX0: 2480/eAA$(13,"-"):XX0:YY4:2480:AA$"A - ADD RECIPE":XX10:YY5:2480/tNR1280/AA$"C - CHANGE RECIPE":YY6:XX10:24800tAA$"T - CHANGE TITLE":YY7:XX10:2480:AA$"D - DELETE RECIPE":YY8:XX10:2480:AA$"F - FIND RECIPE":YY9:XX10:2480:AA$"L - LIST RECIPES":YY10:XX10:2480:AA$"K - COPY RECIPE":YY11:XX10:24801AA$"N - NEW DISKETTE":YY12:XX10:2480:AA$"E - END PROGRAM":YY13:XX10:2480:AA$"ENTER DESIRED OPTION":YY15:XX0:2480:A4(500):A651200:2301" A78 2560:::AA$"CHANGE DISKETTE":XX0:YY8:2480:460::"D",#1,"INDEX",51:#1,5ND$,1IN$,45IT$:"D",#2,"RECIPES",16:#2,16RO$:2570:2201,A6934026:AA$"OK TO END PROGRAM - Y/N?":YY3:XX0:2480:A4(120)2@A892302KJ:AA$"END OF RECIPE PROGRAM":YY6:XX0:2480:2ZTNR12302q^A671600:2302hA68470:2302rA7012502| A75 20202A7618902A8418103A42430::AA$(32,"*"):YY3:XX0:2480:AA$"D