The new Albatross recipe book / [Spillers Limited].

Date:
[between 1930 and 1939?]
Catalogue details

Licence: Public Domain Mark

Credit: The new Albatross recipe book / [Spillers Limited]. Source: Wellcome Collection.

    7/36 page 5
    (Variation II.) FRUIT BATTER PUDDING Bake the basic Yorkshire Pudding in a wide cake tin with a little very hot fat in it, for 30 minutes. When it is cooked, lift it out on toa large hot plate, and, as the centre sinks, which is inevitable, pour into the centre stewed fruit. Stewed apricots are delicious, but prunes or bottled, sweetened and heated fruit are equally good. FRIED FISH Wash and dry the fish. Put enough Albatross Self-Raising Flour to coat the fish in a paper-bag, together with a little salt and pepper. Drop each piece of fish in it and shake to coat. Shake off excess flour. Next, dip in beaten egg and then again in the seasoned flour. Fry in deep hot fat. FISH IN BATTER 4 oz. Albatross Self-Raising 1 beaten egg Flour 4 pint milk or milk and Pinch of salt water Mix flour and salt. Add the egg and gradually beat in the milk, with a fork or whisk. Dry the fish and pass through flour, shaking off excess of flour, then dip the fish in the batter and coat evenly. Fry in hot fat. (Variation) Follow the above but omit the egg. PANCAKES _ When making pancakes, use as little fat as possible inthe pan or pans. Pour in just enough batter barely to cover the bottom of the pan when it is swirled around. Turn the pancake either by tossing or with a palette knife as soon as you possibly can. The edges of pancakes must not be crisp. If you stir a dessertspoon to a tablespoon melted butter or margarine into the batte? just before you are going to cook the pan- cakes, you will have no sticking troubles, even with the thinnest pan. You can make a batch of pancakes in the morning if you are going to serve them in the evening as Crepes Suzette or with any other sauce in which pancakes are heated through at table. PANCAKES Make Yorkshire pudding batter (see page 4). Heat two small frying pans and, having added a dot of lard to each (lard is best), swirl it around to coat the bottom and pour in 1-2 tablespoons of the batter. Turn as soon as you find the underside is coloured and you can manage it, and lightly brown the other side. Keep hot and serve with lemon or orange juice or syrup.
    digitised image 1
    digitised image 2
    digitised image 3