"What shall I cook today"?.

Date:
[1936?]
Catalogue details

Licence: Public Domain Mark

Credit: "What shall I cook today"?. Source: Wellcome Collection.

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    Method.—Mince or chop the meat very finely, mash the potatoes, and mix well together with 1 oz. melted SPRY. Add theerealt, pepper, herbs, etc. Form into small flat cakes, dip in beaten egg and then in breadcrumbs, or in milk and flour. Heat the SPRY, and fry the rissoles until they are a rich brown colour. Drain and serve 4 Ib. cold meat 1 cooked onion 3 lb. cold, cooked pota- toes 1 oz. SPRY Salt and pepper Egg and breadcrumbs SPRY for frying SEASONING: Pinch of dried herbs 1 teaspoonful chopped at once. APPLE parsley Grated rind of 1 lemon Pinch of nutmeg 1] teaspoonful curry powder (Any or all of these sea- sonings may be added.) 3 tablespoonfuls flour 2 tablespoonfuls bread- crumbs Pinch of salt 1 egg About | gill milk Apples (pineapple, ba- nanas, or oranges may be used) Sugar SPRY for frying place for 4 hour before using. To prepare the Fritters.—Peel, core and slice the apples thinly in rings. For pineapple fritters, slice the pineapple thinly, or else cook in the usual cubes. Bananas should be sliced length- wise, and oranges divided into sections. Dip the apples in batter and fry (see deep - fat frying, page 19). Do not use a frying-basket. Drain the frit- ters and toss in sugar. Serve immediately. A alee ' See FOR EAaAS* Y¥ Es yD kN OG
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