FISH PASTE
Ingredients
6 oz cooked salted cod
4 oz cooked, mashed potatoes
2 oz softened margarine
4 tsp Worcestershire sauce
Pepper
Method
Flake the fish with a fork or put through a mincer. Beat in the potatoes until a smooth paste is formed. Beat in the Margarine, Worcestershire Sauce and the pepper.
Spread between thin slices of fresh or toasted bread and serve for supper or as a nutritious picnic treat.
LETTUCE, PARSLEY AND POTATO SOUP
Ingredients
1 medium onion
2 medium potatoes
2 cos lettuces
1 large bunch parsley
1½ pints vegetable stock
Salt and pepper
2 tsb vegetable oil or butter if available
Method
Chop the onion, sweat in butter or oil until soft. Add the potato and cook gently for a further 3 minutes. Add the stock and simmer for 10 minutes. Add the chopped lettuce and parsley and continue simmering until all ingredients are completely cooked. Liquidise and season to taste with salt and pepper.
MOCK OYSTERS
Ingredients
6 sardines, boned and skinned
6 large artichokes, boiled and rubbed through a sieve
2 tbsp Cream
Salt and pepper
Breadcrumbs
Method
Mix all the ingredients together thoroughly and use to fill oyster or scallop shells. Sprinkle with breadcrumbs and brown in an oven. Should be served very hot.
POTATO FLODDIES
These are real energy givers!
Ingredients
2 potatoes
Flour
Salt and pepper
Dripping
Method
Scrub 2 potatoes and grate with a coarse grater over a bowl.
Then add sufficient flour to form a batter.
Season with salt and pepper.
Melt a little dripping and make very hot in a frying pan.
Drop the mixture into it.
When brown on one side turn and brown the other.
Serve with jam if you want it as a sweet dish or, if you prefer it as a savoury, add a pinch of mixed herbs and a dash of cayenne pepper.
QUICK SOUP
Cooking time: 30 minutes
Quantity: 6 helpings
Ingredients
4 breakfast cupfuls of stock or water
1 tablespoon of household milk
chopped parsley, or watercress or sliced cabbage
1lb mixed vegetables
1 - 1½ teaspoons salt
2 tablespoons wheat meal flour
Method
Put 3 breakfast cupfuls of stock or water on to boil.
Wash and grate or shred the vegetables.
Add salt and vegetables to stock, cook until tender and season.
Blend flour and household milk with 1 breakfast cupful of water and pour into the soup.
Stir and cook for 3 - 5 minutes.
Serve with parsley, watercress or cabbage.
SOUR MILK PANCAKES
Ingredients
½ lb flour
1 level tsp salt
1 small tsp bicarbonate of soda
Sour milk to mix
Method
Mix together the dry ingredients and then sift. Add the sour milk gradually to make a batter that will drop from the spoon. Ensure that the batter is smooth and without lumps.
Drop a large tablespoon of the mixture onto a well-greased griddle or stout frying pan and cook until the edges are cooked, then turn over to brown. Serve with jam, or marmalade.
